I received a delicious homemade cherry chutney as a Xmas gift from a client. It was the perfect accompaniment to our holiday ham and paired amazingly well with pinot noir. I’m sure it would be amazing on turkey too!
2 cups pitted dried cherries (Montmorency)
1 1/4 cups sugar
3/4 cup white vinegar
1/4 cup finely chopped celery
1/4 cup minced ginger
6 tablespoons of apple juice
3 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
1. Combine all ingredients in a microwave safe 2-quart casserole, and stir well. 2. Cook uncovered at full power for 6 minutes. Stir until sugar has dissolved and return to microwave. Cook another 8 minutes. 3. Allow the chutney to cool to room temperature, then tightly cover and refrigerate.
Wade and I were recently interviewed and photographed by our amazing friend Matt Armendariz of Matt Bitesfor San Pellegrino’s “delicious conversations” series. What a fun afternoon! The article is about couples who cook together and you can read it here.
My husband Wade whipped up this salad for lunch the other day. Even though this looks gourmet it is quick and easy to make. Simple, healthy and delicious!
Lightly salt fish
Place fish onto a heavily peppered plate to create a pepper crust. Make sure to get the pepper on all sides.
In a hot pan with canola oil sear largest surfaces for 1 minute each side and 30 seconds for the small sides.
herb salad mix
yellow or orange bell pepper
sushi grade tuna
1/2 tsp honey
1 tbs canola oil
1 tsp Toasted sesame oil
4 tsp seasoned rice vinegar
Sriracha- a few drops to 1/2 tsp to taste for spiciness
1 garlic clove minced 1
sea salt/pepper to taste
Whisk together until dressing emulsifies
Toss salad with dressing and top with thinly sliced tuna.