ReLocavore: Redefining "local"

Back to Wisconsin, my cheesehead friends


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This Week in Veg: Italian, anyone?

2014-08-19 21.00.51

I have tomatoes, onions, garlic, parsley… I think I will make Italian food. Yum!


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Onion Conifiturra

None of my canning cookbooks or guides had a recipe for onion jam, so I turned to the internet.
Fortunately for me, I found this recipe from Serious Eats for Onion Confiturra. A confiturra (or confitura) is the Spanish or Portuguese word for a “preserve” or “conserve.” It seemed like a tasty recipe, so I figure I could bank some onions on it. I found sweet onions at the farmer’s market for a reasonable price and herbs were in abundance this week.

Woah Nelly! Did this smell GOOD when it was cooking. Onions and rosemary! Yes, Please!

And the taste? Fantastic. Not too sweet, not too sour. It has wonderful umami flavors and just a little bit of carmelized onion taste. The texture is very soft, with noticeable pieces of onion. 4 pounds of onions made 3 cups of jam.

Some ideas of what to do with this magic sauce?

  • Serve with rustic bread and cheese
  • Spread over flatbread and bake in the oven
  • Top a warm wheel of brie
  • Add jalapiños and baste over pork chops
  • Spread on savory scones
  • Whip with butter or cream cheese to top bagels
  • Spread on a turkey sandwich
  • Spoon on top of squares of puffed pastry, fold into a triangle. Bake to make onion turnovers.

You get the point…