I had the blessing of more home grown fruit just now--Tif brought over (what I believe qualifies as a "freaking TON" of) tiny Damson Plums. They're the size of large grapes, and are delightfully tart and sweet.
*rubs hands together* Now, to figure out what to do with them! Any suggestions?
In the mean time, here is a tried, true, and very simple pasta sauce recipe that is probably our favorite at the moment:
bell peppers (we like the small red, orange and yellow ones)
onion
garlic
oregano
basil
cream
parmesan or romano
salt and pepper
Though this time we skipped it, you can add just about any meat to this if you desire - shrimp works beautifully, as does chicken.
Fry up the chopped peppers and onion in a bit of olive oil. Let them brown just a bit and stir in the garlic to cook as well.
Add some cream or milk
Add the spices, but don't over do it--the peppers have a lovely flavor on their own
Allow the peppers to simmer away covered for a while, and when you're about 15 minutes from dinner, take the top off, and let the sauce reduce and thicken.
Add some cheese (again--not a lot needed) and stir through before adding to your favorite pasta. We used a whole wheat ravioli from Costco that has no business being as good as it is.
I threw in some baby bella mushrooms last night (they were close to turning so I needed to use 'em up), but we unanimously decided that the flavor fought too much with the peppers, and that the bellas deserved their own sauce. It was still good though.
2 comments:
For the plums, you could try making marmalade:
31 - To make Marmelade of Quinces or Damsons. When you have boyled your Quinces or Damsons sufficiently, straine them; then dry the pulp in a pan on the fire; and when you see there is no water in it, but that it beginneth to be stiffe, then mix two pound of sugar with three pound of pulp: this marmelade will bee white marmelade: and if you desire to have it looke with an high colour: put your sugar and your pulp together so soone as your pulp is drawne, and let them both boile together, and so it will look of the colour of ordinary marmelade, like unto a stewed warden; but if you dry your pulp first, it will look white, and take lesse sugar: you shall know when it is thick enough, by putting a little into a sawcer, letting it coole before you box it. [Delights for Ladies (England, 1609)]
I've made marmalade from quince (fantastic!), but not plums.
There's also a tart recipe I've been meaning to try:
To make a Tarte of Damsons. Take Damsons and seeth them in Wine, and straine them with a little Creame, then yoyle your stuffe over the fire till it be thicke, put thereto, suger, synamon and ginger, put set it not into the Oven after, but let your paste be baked before. [The Good Housewife's Jewell, (England, 1596)]
Give me a call and maybe we can get together this week - I'm sure we could figure out something interesting to make with them!
Both of those look fantastic! I'd also like to try quinces sometime. I've actually never had one-- Something to remember for next time I go to Jungle Jim's.
Apparently there are many more plums waiting to be transformed into goodies--I'll get in touch with you!
Post a Comment