After several years of anticipation, our Italian plum tree finally yielded one pound of fruit this year_ not enough to do much cooking, but happy to see it producing. Quite fortunate for us was that our neighbor's trees were overloaded with plums, and we were invited to help ourselves.
Dry them, freeze some, but thoughts were mainly of creating a plum sauce
that might lend itself well with a roasted pork tenderloin. Holidays
will soon be approaching and I envision this in the center of the dinner
table. Chicken or fish would also be a good companion.
TB finely chopped jalapeno or similar hot chili pepper
garlic cloves, minced
TB soy sauce
Chop plums in a
food processor and transfer to a large heavy-bottomed pot. Chop
onions in processor and add them to the plums, along with all
remaining ingredients. Bring it to a boil, reduce heat and simmer for
1 ½ to 2 hours until reduced by about one-third and/or reaches the
desired thickness. Stir the mixture often to avoid it sticking to
Ladle the sauce
into hot, sterilized jars, leaving ½ inch head space. Adjust lids
and rings and process 20 minutes in a hot water bath. Remove the jars
of plum sauce from the water and place away from any draft; cover them
gently with a clean towel until completely cool. Check to make sure
all jars are sealed. Yield: 8 (8 ounce) jelly jars
Since it takes time to cook this down, I suggest doubling the recipe
for your effort. I am pleased I did.
This year we tried several new heirloom eggplants, one of which is Solanum melongena 'Listada de Gandia'. Sources vary as to where this was first introduced: some indicate France, Italy and/or Spain around 1850. Its name may reflect Spain, as Listada means striped in Portuguese, Italian and Spanish, but de Gandia is a town on the Mediterranean in Spain.
A medium-sized eggplant with stunning 6-8" long oval fruits of creamy-white with purple
stripes grow on a relatively compact plant. It is a delicious thin-skinned specimen with excellent flavor and takes about 90 days to harvest.
Solanum melongena 'Listada de Gandia'
S. melongena 'Rosa Bianca' is a repeat performer for us as we grew it for the first time last season and fell in love with not just its gorgeous light pink-lavender fruit with white shading, but the wonderful flavor and tender skin of this Italian heirloom. 80-90 days to harvest, and as with all eggplant, they love sun and heat. Both eggplants can be used in almost any dish.
S. melongena 'Rosa Bianca'
Grilled Eggplant and Heirloom Tomato Stack with
BalsamicReductionfrom Diana's kitchen
tomato, thickly sliced (3/4 of an inch)
kosher salt and freshly ground pepper
fresh basil, sliced Rosa Bianco eggplant, unpeeled and thickly
sliced, about 3/4 inch 1 egg, slightly beaten Panko or bread crumbs 1-2 Tablespoons extra virgin
fresh mozzarella, sliced, about 1/2 inch balsamic reduction (see below)
Slice the tomatoes and sprinkle each with a little kosher salt and freshly ground pepper, and set aside on a platter. Slice the soft mozzarella cheese, sprinkle with basil and put it aside.
Dip each slice of eggplant into
the egg, then into the panko, and transfer to a heated frying pan with olive oil. Sprinkle with a touch of salt and pepper and saute until golden brown,
several minutes on each side. Saute until slightly fork tender and maintains some firmness. Remove and transfer to a plate for assembly.
Assemble: grilled eggplant, slice of
mozzarella with basil strips, tomato, mozzarella (with basil), and top with another
grilled eggplant. Drizzle with balsamic reduction.
Note: The 'Listada de Gandia' was fairly comparable in flavor with 'Rosa Bianca', but the girth of the latter is more desirable with the fresh large garden tomatoes. That's dinner tonight, and I can
already taste it... like a big thick portobello mushroom, but with enhanced flavor.
Place the vinegar in a non-reactive saucepan. Heat on
medium-high until it begins to boil, then reduce the heat and simmer uncovered
until the vinegar becomes a syrupy consistency, 5-10 minutes. Set aside to cool.
will become slightly thicker when cool; if it is too thick, I add a touch more
balsamic; if it is too thin, put it back on the stove for further reduction. 1/2
cup of vinegar should yield slightly over 1/4 cup. Keep it stored at room