the sweetest notes are milked even from the mutest winter days. one of the greatest pleasures withdrawn from the season’s garden is surely the patient methodry of preservation. to, in essence, extend the harvest to the middle of a dreary white day is enough to excuse the pallid horizons that stretch for miles and end nowhere. humble bags and jars of dried and canned tomatoes, delicious punches of red, asking (begging) for interpretation. black winter crows hanging densely in the sky, crimson hints of late summer resting on the counter.
i have found my wealth in a bottomless bag of sun dried cherry tomatoes, and located my richness in the jammy blushing interior of a tomato jar. today, a winter tomato jam. i’m getting simple thrills from rehydrating the cherries, soaking them in oil, and simmering them into a soft and thick condiment perfect for just about anything. a taste of infinity to quell the occasional restlessness residing in our bones. and a second recipe today, with endive, to help us measure the infinity.
- 1 cup dried cherry tomatoes
- 1 cup boiling water
- 1 / 2 cup white vinegar
- 3 / 4 cup olive oil
- 2 garlic cloves thinly sliced
- a couple sprigs of marjoram
- 1 cup sun dried cherry tomatoes in oil (oil drained off of tomatoes & reserved)
- 1 tsp reserved oil
- 1 / 2 onion, chopped
- 1 clove garlic, chopped
- 1 tbl brown sugar
- 1 / 8 cup red wine vinegar
- 1 / 4 tsp red pepper flakes
- 1 cup water
- 1 / 2 cup vegetable stock
- 1 tsp marjoram
- salt and pepper
- to hydrate: to the dried cherry tomatoes: add boiling water and vinegar. allow to sit 20 minutes. in a medium jar add hydrated tomatoes, oil, garlic, and marjoram. refrigerate overnight / up to a few months.
- to jam: drain tomatoes from oil, reserving 1-2 tsp oil to the side. in a medium pot heat 1 tsp of reserved oil and add onion, garlic, and tomatoes. saute until onion softens, 7 minutes. add brown sugar, red wine vinegar, red pepper, water, vegetable stock, marjoram, and salt and pepper. simmer covered, 30 minutes. remove cover and continue to simmer slowly until a jam consistency is achieved.
- 1 cup freekeh
- 2 1 / 2 cups vegetable stock
- 1 / 4 cup pine nuts
- 1 / 2 cup blue cheese
- 4 heads belgian endive, leaves trimmed and cut into halves
- 1-2 tsp olive oil
- juice of 1 / 2 orange
- in a medium stove pot lightly toast freekeh over medium-high heat, 1-2 minutes. add stock and a pinch of salt, stir, and bring to a boil. once boiling, cover and reduce to a simmer. cook 20 minutes, remove from heat, and let sit for 5. fluff with a fork. add pine nuts and blue cheese and toss to combine.
- salt and pepper each endive half. in a large saute pan heat olive oil. once heated add endive, cut side down, with enough space in between halves. sear 7-10 minutes over medium-high heat, until warmed through and cut side has been adequately browned. finish by squeezing orange juice over all.
- serve endive with freekeh and a side of tomato jam.
That seared endive with freekeh and blue cheese! Those caramelized edges! Genius. The perfect taste of infinity.
Lily, thank you for being here and reading and absorbing – your presence is most enjoyed. That super darkened endive has been a favorite of mine as of late. xo
Those endives look incredible!
Molly, thank you! They are definite winter bonus.
I have not had endive in so long, what a beautiful winter feast!
Liora, thank you! Endive has a lot of versatility, I love to use the leaves as a sort of nacho as well. Seared, it is great for winter feasting purposes.