Inspiration

...can happen when you realize that the food in your fridge is about to go all kinds of rank. 

I had two success stories this week, of recipes that I threw together, so that my delicious fresh veggies wouldn't fall by the wayside.

I had a package of perfectly good button mushrooms that needed to get used up.  At least, they were pretty good a few days before I realized that I needed to use those bad boys up.  A few didn't make the cut. 

I wish I could give you all a recipe, but honestly, I chopped up the mushrooms, made a bechamel sauce, added yellow peppers, s&p, onion and garlic, and voila! Instant pasta dinner :)

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On a more successful note (and one where I can give you all a wonderful recipe!), I made an AMAZING Sweet Tomato Chutney the other night that I'm incredibly proud of.

It ended up being as thick as honey, and syrupy sweet while still retaining an amazing spicy bite from the garlic and cayenne, and a tang from some red wine vinegar that hit the back of my tongue.

I realized that my heirloom tomatoes I bought from the market a few weeks ago were reaching their peak, and they had to be used.

It was a shame to be boiling down beautiful (and expensive!!!) heirlooms, but I think the sweet tomato flavor really added to the overall flavor of the chutney.  For a recipe like this to work, all the ingredients need to be fresh, and taste like they're supposed to taste.  Otherwise, the symmetry of all the flavors, working together to produce a delicious end product would all fall flat.

Sweet Tomato Chutney

• 1lb Fresh Tomatoes, chopped into 1in pieces
• 1/2 head of garlic, peeled and coarsely chopped
• A 1in piece of ginger, peeled and coarsely chopped
• 3/4 cup red wine vinegar
• 3/4 cup sugar (this is a sweet chutney, so the sugar is needed, but experiment with less, if that is a preference)
• 1 tsp salt
• 1/4 tsp cayenne pepper (or to taste)
• 1 tbsp golden raisins

Put chopped tomatoes, 1/2 cup of the vinegar, and sugar and salt into a non-metallic** pot and bring to a boil. 
Meanwhile, in a food processor or small chopper, place garlic, ginger, cayenne and remaining vinegar and puree till smooth.
Once your tomatoes come to the boil, stir in the garlic paste and turn down the heat to a low simmer.

This is where the recipe is left in your capable hands.  What you're waiting for is some of the liquid to evaporate and the sugar and vinegar to begin to caramelize and thicken the mixture.  For me, it took over 2hrs for this to happen.  You don't want to rush the process, because you could burn your chutney, and the last thing you want is charred tomatoes and sugar stuck to the bottom of your pot.  On the other hand, use your judgement, and if you need to increase the heat, do so in small increments. 

Once you can stick a spoon into the chutney and it keeps a film on the spoon, turn off the heat and let it cool.  It should look like thick honey once you're finished. 

My favorite way to use it?  Spread it on a crusty baguette with some sharp Vermont cheddar and honey glazed ham!

**please use a non-metallic pot if you can, because the acid in the tomatoes will react with the metal because of the long cooking time.  I used glass and had amazing success!

Happy Cooking!
--Rita