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Our Tomato Solution October 6, 2010

Filed under: food — ravennagirls @ 10:40 pm

I, D, always say… when in doubt… all fruits are good as a chutney. 

Keeps for quite a while in the fridge… good on meats, cheeses and breads… perfect last minute appetizer edition…


Green Tomato Chutney (adapted from this article on DigginFood, a GREAT recipe site)

Green tomatoes diced.

1-2 green apples, diced (depending on how many tomatoes you’re using)

Chopped onion (1 medium )

Currants (1/4 cup)

Apple cider vinegar (about 2 cups, or until the liquid covers most of the ingredients)

Brown sugar (about 1 cup)

Fresh chopped or zested ginger (the recipe says a teaspoon…but we used a tablespoon at least.  D loves ginger…)

Salt and pepper to taste

Start by “caramelizing” the onions in a bit of sugar and a splash of vinegar for about 10 minutes. Then toss everything else in, cover and simmer about an hour.  You need a good amount of vinegar, which should turn syrupy and thick with the sugar. If it’s too liquidy you can simmer with the lid off and then let stand, uncovered, for the first 20 minutes while it cools.



the greatest cranberry chutney you will ever taste November 25, 2009

Filed under: food — ravennagirls @ 8:21 am
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{in my humble opinion}

It’s a mostly Dave Lieberman, and a lil bit the goodness I love from the chutney I always had growing up.  And a little bit what I feel like at the moment.  

yumyumyum.  I cannot eat cranberry in a can. Call me snobby, but after you have this chutney, you will be singing my tune.

Ingredients to Start with:

  • 1 (10 to 16-ounce) bag fresh or frozen whole cranberries,
  • 2 crisp red apples, peeled, cored and sliced 1-inch thick  (today I only used one)
  • 2-inch piece ginger, peeled and finely grated  (I always double this number.  I love me some ginger!)
  • 1/2 cup apple cider vinegar
  • 1 cup granulated sugar
  • 1 cup water
  • (I also add the juice and zest of half a lemon.)


Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.

Ingredients to add at the end if you so choose after cooling:

  • a handful of chopped walnuts
  • a handful of raisins or currants


Almost as good as the taste is the smell of your house when you make this yummyness.

Also helpful for this recipe is learning how to peel ginger effectively.  It is another trick I learned from Dave Lieberman.  A peeler peels too deep for the root — which has very thin skin.  Instead use the edge of a spoon and just rub it against the skin of the ginger.  Works every time!

What are you doing for the holiday weekend?


So Many Strawberries May 5, 2009

Filed under: food — ravennagirls @ 10:19 pm
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Weekend before last we were shopping at our local fruit stand, and they had early season strawberries for cheap. 50 cents for a pound cheap. So, we bought a lot, and then thought “holy crud, what are we going to do with these?!” We had one small dish with vanilla bean ice cream, but then the next day it was pretty clear we were going to have to come up with a more large scale solution.

In the past, we’ve made a variety of chutneys out of bountiful produce. Rhubarb Ginger chutney, Peach Chutney, and the fall classic Cranberry Chutney. D has about 6 great cranberry chutney recipes that we get to enjoy all winter long. The thing about chutney, though, is there is an inherent savory component. Being springtime, we were feeling a little sweeter and so decided to go with a more saccharine preserve: Compote. The recipe, below, was adapted from one we found at Mainly because we were lacking certain citrus ingredients and were too lazy busy to venture to the store.

Key (and unexpected) ingredient for this recipe: LEMONGRASS. Luckily, D had picked up some on a whim while visiting a great Seattle spice shop recently, so we had some on-hand.


First you macerate the rhubarb and strawberries seperately. Rhubarb with lemongrass, strawberry with vanilla.


Stirring over low heat. . .


The beautiful, tangy, sweet finished product. Rhubarb broken down, strawberries still intact. Great for toast or (D’s favorite!), nutella compote sandwiches.

Rhubarb and Strawberry Compote

  • 1 1/2 pounds rhubarb stalks, leaves removed, ends trimmed, and sliced into 1/2-inch pieces
  • 1/8 c. freshly squeezed lime juice (half a ripe lime)
  • 2 tablespoons Rose’s Lime Syrup
  • 4 teaspoons minced lemongrass
  • 3/4 cup granulated sugar
  • 1 pound strawberries, hulled and quartered (about 3 cups)
  • 1 teaspoon vanilla extract
Combine rhubarb, lime juices, lemongrass, and 1/2 cup of the sugar in a medium nonreactive bowl; toss to coat the rhubarb in the sugar and set aside to macerate for 10 to 15 minutes.
Meanwhile, toss remaining 1/4 cup sugar with strawberries, vanilla pod, and vanilla seeds in a small bowl until strawberries are well coated; let macerate at least 10 minutes.
Transfer rhubarb mixture to a medium saucepan over medium heat. Cook, stirring occasionally, until mixture starts to bubble and rhubarb releases its juices, about 5 minutes. Reduce heat to medium low, cover the pan, and simmer, stirring occasionally, until rhubarb “melts” and breaks apart, about 5 minutes.
Stir strawberry mixture into rhubarb and simmer uncovered for an additional 5 minutes. (Don’t stir too often—you want the strawberries to hold their shape.) Remove from heat, discard vanilla pod, and set aside to cool. The compote can be served at room temperature or chilled; refrigerate leftovers in a covered container.