TIME OUT!

It's time for a new post but due to the fact I'm swapping out my PC for a Mac Book, there will be a short delay. I've been wanting to write about the changes in the publishing industry for a long time, particularly the topic of self-publishing which is currently undergoing a huge transition. I've received a great response from writers who have self published as well as those who have an opinion on self publishing. Ask and you shall receive. I will be attending a forum on the subject soon, so expect a few well chosen words from yours truly as well. Until then, please browse more recipes from our resident chef, Jean Denham.

Basil and goat Cheese Dip

 Originally from a Nigella Lawson book, Feast.

1 cup walnut pieces, toasted

2 green onions, roughly chopped

1 1/2 cups basil leaves

1 cup soft goat’s cheese (Chèvre)

3 Tablespoons garlic-infused oil

Process the walnut pieces, scallions & basil leaves, then add the goat cheese and oil; process again to make a grainy paste. Transfer to a bowl. You can use feta in place of goat cheese.

a Chef’s Journey tip: for easy infused garlic oil, heat the 3 Tablespoons of olive oil in a small sauce pan with 1 large clove of garlic minced. Just bring to a simmer, don’t allow to boil, and remove from heat. Let sit until cool before using.

                     

Rhubarb, Jalapeno and Raspberry Jam

This jam can be used in so many ways ~ of course on your morning toast, bagels, or waffles; but mine mostly ends up being used as an hors d’oeuvre. Warm it just enough to spoon over a block of cream cheese, put out some crackers and you’re all ready for company. Keep in mind; you need to start the jam the day before you want to use it.

5 cups Rhubarb, small dice

3 cups sugar

1 or 2 jalapeno peppers, discard seeds but keep the membrane; finely mince

3 oz. package Raspberry flavored jello

Mix Rhubarb, sugar and jalapeno together and let stand overnight covered in the refrigerator. Stir it a couple of times to completely dissolve the sugar. In the morning cook the mixture until the rhubarb is soft, about 15 minutes. Remove from heat and stir in the jello, stirring until it is dissolved. Makes 2 pints of jam. It will keep in the refrigerator for a couple of weeks, or process it in smaller jars according to canning procedures.