Sunday, June 17, 2012

Guest Post Spotlight: Tri to Cook

This week I am glad to turn the floor over to another talented food blogger.  I recently had the pleasure of finding the blog Tri to Cook written by the very talented Shannon.  She joined our 5 Star Makeover Crew and has made a fabulous impression.

Her blog is well researched, written and photographed.  Please do drop by and say hello to Shannon.  You'll find another marvelous site to follow and make a new friend.


Hi there!  I'm Shannon, and I blog over at Tri to Cook.  It's a pleasure to be guest posting here at Lazaro Cooks, as I have recently become quite the fan of Laz's complex flavor combinations and exquisite plating and presentation :)

Chocolate Chile Tart

In my little space of the interwebs, I post about my adventures in the kitchen (here's where the "Cook" comes into play) and swimming/biking/running (and here's the "Tri" part).  I love to play around in the kitchen, baking and cooking my way through new ingredients and flavor combinations :)  

Butternut Thyme Bars

Some of my favorite creations from the past few years have been Sweet Corn Ice Cream, Gingersnap Apple Pie w/Bacon Crisp, Chocolate Chile Tart, Butternut Thyme Bars, Cherry Pistachio Pesto, Sweet Basil Ice Cream (perfect with a tomato tart tatin!), White Chocolate Wasabi Truffles and even an Asian Sundae complete with Wasabi Ice Cream and Chocolate Soy Sauce!

White Chocolate Wasabi Truffles

As we step into summer here in New England, I'm getting extremely excited for the fruits and veggies that are about to come into season.  It's hard for me to pick a favorite fruit or veggie, but it was easy to choose the recipe to share with you today-- Sweet & Savory Tomato Jam!  I fell in love last year, and it's at the top of my list when tomatoes start ripening.

Whole Wheat Pita Bites topped with goat cheese and Sweet & Savory Tomato Jam

Tomato Jam
Yield:  ~2c

Extremely versatile, try this jam with cheese and crackers, on sweet corn poundcake, in grilled cheese, on a savory cheesecake, even inside pop tarts!

You can probably use whatever kind of tomatoes you have on hand or can find at the farmers market.  I just used field tomatoes - which are pretty juicy and took awhile to cook down.

3 to 3 1/2lb tomatoes, cored and chopped
1sm onion, diced (~1/2c)
zest & juice of 1 lemon
1/2c brown sugar
1 1/2c evaporated cane juice (or granulated sugar)
1/4c cider vinegar
1/2t cinnamon
2t salt
1t cumin
1/2t coriander
1/8t cloves
red pepper flakes or cayenne, to taste

Combine all ingredients in a heavy sauce pan or stock pot.  Heat over medium heat and bring to a boil, stirring often.  Reduce heat and simmer, stirring occasionally, until the mixture has thickened and reached a jam-like consistency, 2-3hrs.

Transfer to sterilized glass jars and cool.  Can be stored in the refrigerator 1-2 weeks or use a hot-water canning bath for 15min for long-term storage.

What would you put your tomato jam on??


  1. WOW, what a brilliant guest post by Shannon. Loved it totally and heading over to her space now! Thanks for sharing Laz :)

  2. Hi there,

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  3. Great post, Shannon is such a talented, creative cook! The Tomato Jam sounds incredible, I'm hoping to try that one later this summer...I bet it's amazing on that Sweet Corn Poundcake!

  4. Great guest post Shannon! Lsz, I love that you spotlight food bloggers who create their own original, unique and scrumptious recipes, much respect for those bloggers. Very exciting to see the creativity and originality, off to visit Shannon's site. Have a great day guys!

  5. thanks for the kind words, everyone :) and thanks again to the amazing Lazaro Cooks for letting me invade his space for a post!!

  6. Everything looks great Shannon. I have an eyes on white chocolate wasabi truffle :)

    Laz, I wont be around much due to personal health. I will let you know more probably next month or so. Enjoy seeing all your food creations, tho!

  7. Im dying to try those white choc and chilli truffles!

  8. Everything looks amazing, but I would love to get my hands on those White Chocolate Wasabi Truffles!

  9. wow, so many awesome things i would love to try!

  10. Hi Shannon, this jam sounds wonderful, and I can just imagine it's use in so many ways...lovely!


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