Honey Balsamic Roasted Cherries

Screen Shot 2014 07 28 at 6.58.23 PM 585x582 Honey Balsamic Roasted Cherries

Just when I thought straight-up cherries by the handful couldn’t be improved upon.

cherries Honey Balsamic Roasted Cherries

Applying heat to just about anything – but particularly juicy fruit – makes it better.

roasted cherries 4 Honey Balsamic Roasted Cherries

You can roast cherries, of course. They get along well with balsamic vinegar, and a sprig or two of fresh rosemary, and a good grinding of black pepper. And the heat of the oven until the slump over and into each other, and give up their juices, which then caramelize on the parchment papered-pan.

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The whole thing takes about fifteen minutes, and then you can pour the warm cherries and their tangy juices over a log of soft goat cheese and bring it out onto the deck with a bottle of wine. Yes?

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Or cool them down and spoon them over thick yogurt and granola in the morning with your coffee. Either way. I imagine the combo would also do well over ice cream, or whirled into a milkshake.

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Honey Balsamic Roasted Cherries

Adapted from Heather’s Dish.

fresh cherries, pitted
balsamic vinegar
extra-virgin olive oil
a sprig of fresh rosemary (optional)
freshly ground black pepper (optional)

Preheat the oven to 400F. Spread the cherries out in a single layer on a parchment-lined rimmed baking sheet. Whisk together equal amounts of honey and balsamic vinegar with about half as much oil (about 1/4 cup honey and balsamic and 2 Tbsp. oil for 1 L cherries) and pour over the cherries. Add a sprig of rosemary, if you like, and toss to coat. Grind over a bit of black pepper.

Roast for 10-20 minutes, stirring once or twice, until the cherries soften and release their juices and everything gets dark and sticky. Serve warm, over ice cream or a soft log of goat cheese, on a cheese board or good bread, or over thick plain yogurt and granola.

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July 29 2014 | dessert and preserves | 9 Comments »

Kitchen Mission: Choosing an Oven

Kitchen reno 13 Kitchen Mission: Choosing an Oven

I don’t exaggerate when I say choosing a stove is more important than choosing a car. (To me.)

Some people are surprised when they see my kitchen for the first time – long and narrow, nothing fancy, with an old electric GE oven that was here when we moved in and well-used (in a family with three boys) before that. That oven has cranked out so much over the past 8 years – 3 cookbooks, recipes for stories, family meals, obsessive testing of various edibles – and I’m sad to see it go, but I knew it wouldn’t live forever. We’ve been halfheartedly shopping for a stove for the past few years – every once in awhile we get the gumption to go out and look, perusing the dinged and discontinued back of the store sale items as well as the top of the line, until W drags his heels and complains loudly enough to convince us to abort our mission for another time.

We had narrowed it down to a couple stores we really liked that we’d wander through and would just pop by now and then, hoping, I think, that an oven would eventually choose us.

Jeromes oven collage 1 Kitchen Mission: Choosing an Oven

When people come to my house for the first time, they often stare at my oven for a few seconds and say, “you cook on that?” They expect an elaborate kitchen, with granite countertops and stainless this and that, but I liked having an everyoven – as much as anything as evidence that expensive appliances aren’t necessary for good cooking.

And then one weekend I was speaking at a conference, and during the Q&A afterward someone asked me about my kitchen. This was before our renos started, before I had even mentioned their imminence, but the pained expression on my face (and I’m not even sure how I answered) inspired one woman in the audience to come talk to me after. She worked at Jerome’s Appliance Gallery, and offered to hold my hand through the process; an offer I happily took her up on. When I got home and told Mike, he was like, “is that the store with the pretty stoves?” It was. (And is.)

Jeromes Oven 1 Kitchen Mission: Choosing an Oven

So we went, newly motivated to do more than window shop. Such beautiful stuff. There are so many choices these days when it comes to ovens – I imagine the average fifties housewife had the option of two or three models, but these days once you narrow it down to gas/electric/induction (a big decision in itself) you have even more room to play – how many burners? What brand? What colour? Do you want the range separated from the oven? How many ovens do you want? These days it seems half the population has two ovens at home; stacked wall ovens or a double oven, or a spare older one tucked in the garage. I could certainly make use of a double oven, but with a small kitchen in a 1300 square foot house, we don’t have much room for a second. Also: I don’t love wall ovens. And I don’t have any walls in which to put one, anyway. So stand-alone it is.

Also – who knew about drawer microwaves?? I didn’t!

Jeromes Drawer microwave Kitchen Mission: Choosing an Oven

Forget about wall ovens – I want a wall rotisserie! I should have married rich.

La Cornue rotisserie text Kitchen Mission: Choosing an Oven

First, let’s talk electric vs. gas, shall we? I’ll tell you right off the bat that a) I’m no oven expert, I just know what I like, and b) I’m not a fan of induction stoves. I’ve used my share of them in other kitchens – they’re common on TV sets, since they don’t stay hot when you’re finished cooking – and I don’t know if it’s just that I’m old-fashioned, a purist when it comes to my cooking appliances, tools and gadgets, but I never feel comfortable with them. I don’t like having to use just the right pan, ensuring it’s not even a little bit warped, lest it not make even contact with the stovetop. This said, I get why people do love them so much – you have great control of the temperature of whatever it is you’re cooking, and they’re easy to clean. Ditto those flat-surfaced ceramic stovetops, which were all the rage when my grandma got hers back in the 80s, and I dig the appeal of being able to wipe it clean rather than fiddle with elements and grates. But I also find they cook unevenly, especially if the bottom of your pan isn’t perfectly flush. (However, I have friends who love theirs – so there you go.)

And despite an oven’s functionality, I cringe at the thought of kitchen appliances with too many digital/computer components to it – so much more to go wrong. And I don’t believe appliances should be able to talk back.

Kitchen demo 8 585x390 Kitchen Mission: Choosing an Oven

I’ve always had a plain old electric oven at home. As I may have mentioned, I’ve been cooking on an old GE stove for the past 8 years, and never had an issue with it. It’s never fluttered or broken down. It’s never given me grief. It was basic, sturdy and reliable, heated up far more quickly than my Mom’s brand-new wall oven, and holds an even temperature – unlike hers, which tends to drop a hundred degrees or so whenever it feels like it. (Which meant we ate our first Thanksgiving dinner at their new house at around 9 pm.) My old oven wasn’t much to look at, but I loved it. I knew it intimately. I knew how it would brown cookies and pies and although it was slightly hotter in the back, it didn’t have hot spots. It wasn’t convection, obviously, but I was turned off of convection early on, back when Mike and I opened a bakery in the mid-nineties and had to buy a commercial convection oven that cost many thousands of dollars and refused to bake my cookies the same way they did at home. I had to fiddle with the recipe and temperature for weeks until I was satisfied with the results, and since then if I’m baking in an oven that has the option of convection, I rarely use it. I’m a little old school – although that may change.

the oven Kitchen Mission: Choosing an Oven

(All of these fancy toys are at Jerome’s.)

But, back to the stovetop. I love cooking with gas. It feels like actually cooking. I get so much pleasure out of cooking over an open flame, and I love the control you have over your food. It’s intense – sometimes a little too intense, when you can’t quite get it down to a simmer – but I’ve always wanted a gas stove, and now that W is older, I’m not as anxious about having him having access to an appliance with knobs that shoot flames out of the top.

That said, I like the control you have with an electric oven. I’ve cooked with gas ovens often, but I find them finicky – it’s a moister heat, and a little more foreign to me. A gas convection oven is little more than a gas oven with a fan in it, whereas an electric convection has elements around the fans themselves, essentially directing heat, and you have more control over where your heat comes from even without the convection on. And since electric ovens are far more common in Canadian households and I’m using mine for recipe testing, I want to stick with what most home cooks have in their own kitchens. Right?

the oven Kitchen Mission: Choosing an Oven

Then there are steam ovens – they cook more quickly and efficiently since water is such a great heat conduit, and they produce moist chicken and fish and fantastically crackly-crusted bread. But again, this oven will be producing food for everyone – not just us. I can’t write recipes using a steam oven.

So my general pick is: gas stovetop, electric oven. (Which is pretty common, despite how it sounds.) 6 burners, I think, so I can do more at once and Thanksgiving isn’t such a gong show, and I’ll only have the one… That narrows things down, but there’s still so much to choose from. And so many that are so pretty. I’d love to hear what you look for in an oven – what do you have? What do you dream of? What questions do you have? Let’s talk ovens!

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July 28 2014 | Kitchen Mission | 36 Comments »

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