Friday, September 4, 2009

TGRWT 19: Tomato And Black Tea

Special Note: We are extending the TGRWT#19 deadline to October 5th!

Hot on the heels of TGRWT18, Martin Lersch was foolish kind enough to let me host TGRWT 19. In case you've forgotten, They Go Really Well Together (TGRWT) is a challenge where you are encouraged to find creative ways of pairing flavors (that may sound unusual) but have one or more key odorants in common.

I've written and quasi-contributed to TGRWT several times, mostly cause I think it gets you thinking about food. If Michael Pollan is right, then now more than ever we need ways to inspire people to actually cook.

This isn't a competition, as such there can be no winner and there will be no fabulous prizes.

But, maybe, just maybe, you can use this to get your creative juices going, and find your way back into your poor, neglected kitchen. I wanted to choose common ingredients that were familiar, seasonal and could still be exciting for people to riff on. I also wanted to choose things that would let our vegetarian/vegan friends contribute.

While you go and look at the fancy logo and the guideline, I'm going to go and enjoy a refreshing, venti tomato-chai latte. Ciao!

I am Jack's Fancy Logo (color coded with the ingredients).

This is how you can participate in TGRWT #19:
  1. Prepare a dish that combines tomato and black tea. You can either use an existing recipe (if there is any) or come up with your own.
  2. Take a picture of the dish and write an entry in your blog by October 1stOctober 5th with TGRWT #19 in the title. Readers will be particularly interested in how the flavour pairing worked out, so make an attempt at describing the taste and aroma and whether you liked it or not.
  3. A round-up will be posted here (with pictures). Please send an email to with the following details: Your name, URL of blog, URL of the TGRWT #19 post and a picture for your entry in the round-up. If you don't have a blog, email me your name, location, recipe and a brief description of how it worked out and I'll be glad to include it in the final round-up.


first things first. this is built on the shoulders of others.

[caption id="attachment_336" align="aligncenter" width="500" caption="prosciutto consomme"]prosciutto consomme[/caption]

fat's rendered. stock's clarified.

notes on prosciutto:

  1. Obtain Hocks. ask deli person about the hocks. don't let them slice it. also, sometimes you can get the superior quality prosciutto in hock form for the same price as the lesser ones. fortune favors the bold.

  2. Trim Fat and Render. rendered prosciutto fat is amazing. you also get prosciutto cracklings if that's your thing. i popped the cracklings into the oven afterwards.

  3. Boyle ye meats. you are going to think you want to add other flavors, but put the bay leaf down. be careful not to overcook. it goes from tasting like prosciutto to not in the blink of an eye

  4. (Optional) Clarify. i'm still weeks behind the interweb and using gelatin clarification.
risotto made with prosciutto stock? sv or confit with prosciutto fat? infuse the consomme into melon? cook or pre-soak beans or pasta? serve with fish or ravioli?

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