Preserves in Action: Egg Sandwich with Spinach and Tomato Jam

finished breakfast sandwich

I realize that there is already one egg sandwich with tomato jam in the archives of this site, but I can’t resist sharing my current favorite incarnation.

eggs and greens

It starts with a pat of butter melted in a very well seasoned cast iron skillet. I bought this square one on eBay many years ago and it’s one of my very favorite pieces of cookeware. Once the butter is just melted, I pour in two beat eggs and tilt the pan to get an even coating.

While the eggs cook, I line the top of the eggs with spinach leaves. You want to get them in there while the eggs are still quite loose, as then they cook into the eggs and will stay in place when you flip.

adding cheese

Then you ease a spatula under the eggs (taking care to work all around so that you know nothing is sticking) and flip. This takes some practice, but as long as the skillet is well seasoned and you used butter (coconut oil also works), you should be able to do it.

Once the eggs are flipped, I turn off the burner and let the residual heat in the pan do the rest of the cooking. This is also the point at which you add some cheese. Cheddar is nice, but dill havarti or creamy goat cheese are also favorites.

folding eggs with tomato jam

I make one fold and add a goodly dollop of tomato jam. Another good option is a caramelized onion jam (there’s a recipe I like a lot in Preserving by the Pint). Fold again and place between two slices of toasted bread. You can also roll it up into a tortilla if you’re feeling more like a wrap than a sandwich.

bitten sandwich

Then, you wait until the sandwich cools ever so slightly (molten hot cheese burns are no good) and then you dig in. The sandwich makes enough that you could cut it in half and share it with a friend if you’re feeling generous.

Comments { 3 }

Upcoming Events: Fayetteville Roots Festival & Williams-Sonoma in Rogers, AR

Maine blueberries

Friends, this summer has worn me down to the nubbin. I want to be posting more recipes and canning tutorials, but it seems that I can only summon the energy for giveaways and event reminders. Thank you for being patient with me. And remember, even though I’m not producing as many recipes as is my norm right now, there is a very deep archive of recipes appropriate for this time of year. I suggest the Lazy Peach Preserves and the Honey Sweetened Tomato Jam.

Now, for some event reminders. I’m on my way to Fayetteville, Arkansas right at the moment (I’m sitting in the Dallas/Ft. Worth airport as I type) and I’m doing a pair of events that are very much worth your time if you’re in the area.

Saturday, August 30
On Saturday morning, I’ll be at the Fayetteville Town Center from11 am – 1 pm, leading a massive pickle making workshop. No registration is required and the materials fee is just $5 per person. Show up and I’ll walk you through the steps of making your very own batch of refrigerator cucumber pickles. I’ll also have books for sale and signature, if you’re interested. Details here.

Sunday, August 31
I will be demonstrating my small batch jam making technique at the Williams-Sonoma in Pinnacle Hills. There is no fee for this event and it runs from 11 am – 1 pm. I hope to see some of you there!

Comments { 10 }

Giveaway: Mrs. Wages Berry and Pie Mix Basket

berry prize pack

Okay canners, time for our second Mrs. Wages giveaway for the summer. Last month, I got to show off a basket of their pickle mixes. This month, it’s all about pie filling and fruit mixes! This basket contains four packages of Spiced Apple Mix, three packages of Fruit Pie Filling, two packages of Forest Berry Pie Filling, and two shakers of Fresh Fruit Preserver.

Here’s how to enter!

  1. Leave a comment on this post and tell me about something that’s still on your preserving list for this summer. In my world, I need to get some tomatoes in jar pronto.
  2. Comments will close at 11:59 pm eastern time on Saturday, August 30, 2014. Winners will be chosen at random and will be posted to the blog on Sunday, August 31, 2014.
  3. Giveaway open to United States residents only.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: Mrs. Wages is providing the basket for the giveaway. They are also a Food in Jars sponsor and so do help contribute to the running of this site. 

Comments { 366 }

Sponsored Post: Craftsy’s Free Class Creative Ways with Whole Grains

quinoa and kale salad

This post is the next installment in my sponsored content partnership with Craftsy. This time, I took Anna Bullett’s Creative Ways with Whole Grains. It was an entertaining and highly useful class that reminded me of how wonderful and easy whole grain cooking can be. Read on for more!

I believe that every home cook should have at least one hearty grain salad in his or her culinary repertoire. They keep well, are customizable to nearly every food allergy and preference, travel well, and they make really excellent leftovers.

barley, cucumber and feta salad

Back in the days when I was working in an office full time, I would often make a big batch of barley, cucumber, red onion, parsley, and feta salad, and eat it for lunch all week. In addition to being a tasty and simple way to eat a good lunch, those bowls of grain salad really helped keep my grocery budget in check.

The only trouble I have with my beloved grain salads and side dishes is that I easily fall into a rut and make the same three dishes on repeat. To combat my tendency to combine the same flavors over and over again, my eyes are always peeled for fresh grain inspiration.

brown jasmine rice

A few days ago, while on the road and far away from my kitchen, I took Craftsy’s free class, Creative Ways with Whole Grains. It offered up a wealth of fresh ideas and had me itching to get back home and into the kitchen to try some of Anna Bullett’s recipes.

She starts the class with an introduction to a variety of whole grains, offers tips on how to cook them, and then makes a wheatberry salad with goat cheese that looks positively delicious. Later, she shows how to make a wild rice pilaf that would work wonderfully on a potluck or holiday table, cooks up quinoa porridge for breakfast, and turns onions, mushrooms, and farro into a creamy risotto.

quinoa in a jar

As we head into autumn (deny it all you want, it is coming), consider adding a couple of warm grain dishes to your regular rotation to help keep bellies full and satisfied.

If you want to take the Creative Ways with Whole Grains class, click here to register!

For more on my year-long partnership with Craftsy, head over to the first post in the series, all about my experience taking their free Knife Skills course.

Official disclosure statement: This post was sponsored by Craftsy. I was compensated for my time. However, all opinions remain entirely my own.

Comments { 5 }

Jam Demo and Book Signing Today at Local in Brunswick, Maine

Local window Brunswick

Just wanted to remind folks that if you’re in the area of Brunswick, Maine, I’ll be at Local (148 Maine Street) today from 5-7 pm, making jam and signing books. It’s a lovely store, chock full of canning jars, Falcon Ware, regionally made preserves, wines, and other wonderful stuff.

Swing by, have a snack, see me make some jam, and pick up a book!

Comments { 6 }

Canning 101: Can You Safely Can on a Glass Top Stove?

Andrea's stove

Obviously, this is not a flat top stove. I didn’t have a picture a picture of one, so this is standing in.

In the last two days, I’ve gotten three different questions about canning on glass top stoves. And so, I figured it was high time that I added a blog post to the Canning 101 archive to explain why it’s not recommended and how you can potentially work around those warnings. Read on for more!

If you are the owner or regular user of a glass top stove, you may have heard that you’re not supposed to do any canning on your smooth, easy-to-clean stovetop. For long time canners who find themselves with these stoves, this news can be quite a blow.

There are three primary reasons why manufacturers recommend against canning on a glass top stove. The first is that many older canners have concave bottoms. When you combine a concave bottom with a flat surface, heat, and water, there is a risk that a seal will form between the canner and the stovetop. It’s not a huge deal until you go to move a canner that has suctioned itself to the stove. The seal can be strong enough that attempting to move the canner can result in a cracked or shattered stove top (this can also happen if you put a lid on your flat surface).

The second reason that it’s not recommended is that a full canner load of seven quart jars can be heavier that the stove top can bear. Even if your pot has a flat bottom, if it ends up weighing more that the glass surface can bear, you can still end up with a broken range.

The third reason is that some glass top stoves cycle the heat on and off, and so aren’t able to hold a steady boil. If you can’t hold a canner at a constant boil, you cannot guarantee that you’re getting the full level of heat penetration necessary for your preserves to be sterilized and safely shelf stable.

Happily, not all is lost for potential canners with flat glass top stoves. You can eliminate the risk of breakage through suction by using a pot with a flat bottom. A light-weight stainless steel stock pot (like this one) works well as a canning pot and will never seal itself to your stove. It also has the added benefit of being light enough to prevent the surface from cracking or breaking due to too much weight.

There is the issue of maintaining a rolling boil. Some stoves can do it and others can’t. Test your stove by bringing a pot of water to a boil and tracking the temperature with a candy thermometer while it boils. Does it stay at or near to 212 degrees F? Or does the temperature fluctuate a great deal? If you can maintain a rolling boil, you should be good to go.

And, if all else fails, get yourself an induction burner and an induction capable pot and run that as your processing station. Where there is a canning will, there is always a way.

Comments { 28 }