2/19/12 – 7am – Chef Brian Hardy from Cook Street School of Culinary Arts prepares tomato shallot jam.
> >christine:on the menu this morning… tomato shallot jam . chef brian hardy from cook street school of culinary arts. > >christine: you then put this on anything? > >speaker: everybody can cook a steak and and and give you some options to serve out with. starting with butter that goes right into my pan. and shallots that go in. we cook them on low to medium heat and get them salty. i’m going to season it with salt and pepper and white sugar. brown sugar as well. and white wine vinegar. it’s a sweet and sour sauce. a little bit of water. i got cherry tomatoes and the cherry burgrave tomatoes worked out great. and has a lot of pac-10 and them and it helps set the jam up > >christine: to be put to much water and that. > >speaker: you just want to cook the water out. bring it to a boil and reduce the heat to simmer and allow it to reduce to about half. > >christine: how long is the proces
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- BHT
