Poor Man's Pie - Fig, Pear, Double Creme Chevre Gallate

Slivered figs with white pepper and thyme double creme goat cheese and slivered pears and wrapped in pie crust. Baked at 365 degrees until crust is brown and flakey. Served with Hardy's Le Coq D'Or Pineau des Charentes. From the Conac region of France. A sweet, strong 'Vin de Liquer'.      

Peppercorn Beef Tenderloin with Tomato, Onion and Cucumber Salad

The organic tenderloin marinated in cracked peppercorns, powdered onion, celery salt, soy sauce and malt vinegar.

Grilled with large moist portobello mushrooms, this tenderloin reached 145 degrees very quickly. It sliced beautifully and was juicy and tender.

Served with olive tapenade and olive goat cheese, and an onion, tomato and cucumber  salad.

Jams, Jellies, Pickles & Sauce by JJ's Jams

 A few nights ago, as my family and I were walking back home after watering and weeding our Grant Street garden, we passed two women loading their car full of canned jellies.

We got to chatting and they handed us a jar of rhubarb jelly. Which I promptly opened to smell and taste. It's pale red color and consistent texture were perfect. It was sweet and mellow and I looked forward to trying it on toast.

I visited Sarah of B. Ferrante's on Friday and she gave me a bâtard to try.

This morning I went to the Bidwell Farmers Market and made sure to stop and see Max at the First Light Farm & Creamery tent. (Galette, Chevre Cauliflower and Grouper Chowder) I purchased a pack of the Thyme & White Pepper Double Cream Chevre.

This toast was thickly layered with the chevre and then the jelly. The blend of pungent cheese with the delicate jelly was saporific.

If you are interested in trying out JJ's Jams for yourself, click this link and print out their order form.