I've been doing quite a bit of home cooking since I got home from my trip a few days ago, and these Turkey Burgers with Tomato-Onion Jam are the latest. But can I tell you how I ate like a king last week? I had such a great time at the Asian American Journalists Association's annual convention in New York City. I caught up with so many old friends, made some great new connections, and got some ideas to think about. I've never stayed at a hotel in my hometown before, and I figured if I'm going to eat out, I'm going to eat out.
|Top row: Bouchon sweets and Havana Central shrimp mofongo. Bottom row: Pie Face hand pies and Ippudo ramen.|
When I got home, I was faced once again with my surplus of garden tomatoes. I had bookmarked the turkey burgers to try, and thought the tomato-onion jam would be a great use for my little orange tomatoes. The recipe calls for plum tomatoes, but these tiny tomatoes worked just as well. It will look like they've released way too much water, but that will evaporate by the last few minutes of cooking. It's like ketchup meets caramelized onions, but chunkier, fresher, and naturally sweeter. I'll be making more jars of this stuff as my garden gives us tomatoes faster than we can eat them.