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Category: Condiments & Extras

Apple Chutney

Apple Chutney

Apple Chutney

Chutney is a piquant relish. It is usually eaten in small amounts to add flavor and to accent a meal. To can: process chutney in a boiling water bath for 15 minutes for pints and 25 minutes for quarts. The following recipe is flexible as to which fruit is used.

 

1 cup pitted prunes, chopped

1 1/2 cups apple cider vinegar

2 cups brown sugar

1 teaspoon coriander seeds, ground

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/8 to 1 teaspoon ground cayenne pepper (optional)

3 medium-sized (crisp) apples, peeled, cored and chopped

1 cup currents, chopped

1 cup onions, chopped

2 medium tomatoes, peeled, seeded and chopped

Cover the prunes with water and boil for 10 minutes. Drain and chop. Combine vinegar, sugar, coriander, cinnamon, salt and pepper in an enameled or stainless steel pan. Heat to boiling; add prunes, apples, currents, onions, and tomatoes. Cover and boil stirring frequently with a wooden spoon for about 30 to 40 minutes. Chill or serve warm. Refrigerate for up to two weeks or can.

 

To can: pour hot chutney into pint jars, remove air bubbles, use two-piece lids prepared according to manufacturer’s instructions, adjust lids and process for 15 minutes in a boiling water bath. Makes two pints.

Beet Relish

Beet Relish

Beet Relish

 

Bright, vibrant color and surprising citrus flavor will turn even the most serious beet-phobe into a beet fanatic.

 

2 pounds beets

2 oranges

2 cups cider vinegar

1 cup brown sugar, lightly packed

1 cup granulated sugar

1 onion, diced

2 garlic cloves, minced

1 tablespoon salt

4 whole cloves

1 bay leaf

1 cinnamon stick

 

Prep the beets by boiling or roasting them until nearly tender. Cut into 1/2-inch dice and set aside. Remove the zest from the oranges and set aside. Supreme the oranges by cutting away the peel and slicing between membranes to liberate the pulp. Squeeze the juice from the membranes into a small bowl and discard the solids. Set aside the juice and pulp.  i. Combine the vinegar, brown sugar, granulated sugar, onion, garlic, salt, cloves, bay leaf, cinnamon, and zest in a medium nonreactive saucepan, and bring to a boil. Simmer for 15 minutes. Add the beets and the orange juice and pulp and simmer for 10 minutes longer. Divide the mixture between two clean, hot pint-size canning jars, leaving 1/2 inch of headspace between the top of the liquid and the lid. Refrigerate: Cool, cover, and store in the refrigerator for up to 3 weeks. Can: Use the boiling-water method. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.

Berry Vinegar

Berry Vinegar

Berry Vinegar

This vinegar has a bright taste and a gorgeous color. Decant it into clean recycled bottles of all shapes and sizes for lovely homemade holiday gifts.

2 cups berries

2 cups distilled white vinegar

Puree the berries and vinegar in a blender. Transfer to a quart jar. Let stand 5 to 7 days in a cool, dark place, shaking the jar daily to blend the flavors. Strain through a double thickness of cheesecloth and discard the solids. Return the strained vinegar to the jar or decant into a decorative bottle. Vinegar keeps at room temperature for up to 1 year.

RABBIT (OR CHICKEN) RILLETTES

RABBIT (OR CHICKEN) RILLETTES

RABBIT (OR CHICKEN) RILLETTES

3 rabbit legs (or chicken thighs)

Sea salt and freshly ground black pepper

3 1/2 tablespoons (50 g) butter

3 1/2 tablespoons (50 ml) olive oil

A few sprigs fresh thyme

1 cup (250 ml) white wine

About 1/2 cup (125 ml) crème fraîche

3 tablespoons chopped fresh tarragon

Juice and finely grated zest of at least 1/2 lemon, or to taste

Crusty’ bread, a nice baguette, or toast

Possibly some cornichons (small French pickles)

 

Of course the name technically isn’t correct: In French cuisine, rillettes are traditionally made from fatty meat trimmings: pork or goose, for instance. The meat is slow cooked in its own fat, after which it solidifies into a much-beloved, spreadable rustic paste. Rabbit and chicken are relatively lean. Therefore, I add some fat myself: The crème fraîche provides the requisite creaminess in this recipe, making it a bizarrely delicious little starter that you can make in advance and store in the fridge. Lovely.

 

Sprinkle the rabbit legs with salt and pepper. Heat the butter and oil in a heavy-bottomed pan. Brown the rabbit on all sides. Add the thyme. Douse with the wine and cover with a lid. Lower the heat and let the rabbit stew for about 2 hours, until the meat starts to loosen from the bones. Check once in a while to make sure the pan isn’t too dry, and pour in a splash of wine or water if needed. Flip the meat now and again. Allow the meat to cool somewhat without letting it get too cold. With clean hands, pull all the meat from the bones and remove the thyme sprigs. Keep the fat in the pan! Shred the meat in a stand mixer or hand mixer using the whisk attachment; do not use a knife or food processor. If you grind the meat in a food processor you’ll end up with baby food, and that’s not what I have in mind. The meat’s texture shouldn’t be broken down. Add the crème fraiche as well as some of the reduced wine-fat mixture from the pan. Season the rillettes with salt, pepper, tarragon, and the lemon zest and juice. You may be a little bold. Otherwise they can become too bland after cooling down. Transfer to small clean jars or a spotless bowl and store the rillettes in the fridge to stiffen. This can be done a few days in advance.

 

Remove the rillettes from the fridge several hours before serving so they won’t be ice-cold and will be smooth and spreadable. Give each dinner guest a mini jar, or a generous scoop on each plate, along with some bread and cornichons.

Blood Orange Mimosa Jelly

Blood Orange Mimosa Jelly

Blood Orange Mimosa Jelly

3 lbs. whole blood oranges

2 Meyer Lemons – about 1/2 cup juice

1 bottle Prosecco

(All to equal 5 1/2 cups total juice)

3 1/2 cups sugar

1 pkg. Low Sugar Sure Jell Pectin

 

Prepare 8 half-pint jars and lids and a boiling water bath.  Measure the juices and Prosecco to equal 5 1/2 cups total. Place into a large pot. Measure 3 1/2 cups sugar. Remove 1/4 cup of the measured sugar into a small bowl and stir in the contents of the pectin packet. Stir the sugar and pectin mixture into the juice and bring to a boil. When it has reached a full. rolling boil, stir in the remaining sugar. Return to a full, rolling boil and boil for 1 minute exactly. Remove from the heat and skim any foam. Ladle into hot, prepared jars and process in the boiling water bath for 10 minutes. Remove carefully and let stand, undisturbed, until the lids pop.   Makes about 8 half pints.

Blueberry Vinegar

Blueberry Vinegar

2 pints Oregon blueberries, rinsed and drained

1 quart white vinegar, divided

½-C. granulated sugar

 

At least two days in advance of use, make blueberry vinegar. Place Oregon blueberries, 1½- C. vinegar and sugar in saucepan; simmer gently for 5 minutes. Cool. Pour into 1½-quart jar with remaining white vinegar. Cover and stand at least 2 days. Strain vinegar as it is used, but do not discard blueberries. Store in refrigerator.

Lemon-Olive Tapenade

Lemon-Olive Tapenade

1 C. pitted black olives (such as nicoise or kalamata) 

1 medium shallot, quartered 

1 large garlic clove 

4 anchovy filets 

2 T. drained capers 

1 T. finely grated lemon zest 

2 T. fresh lemon juice 

1/8 tsp. freshly ground black pepper 

1/4 C. extra virgin olive oil 

2 T. chopped flat leaf parsley 

 

Place everything except olive oil and parsley in a food processor; process until it forms a smooth paste. With the processor running, slowly pour in olive oil. Transfer to a medium bowl and fold in the parsley. Refrigerate in a sealed container for up to 10 days.

Basil Oil

Basil Oil

1/3 C. kosher salt

6 C. fresh basil leaves, packed

2 C. extra-virgin olive oil

 

In a large saucepan, bring 4 quarts of water to a boil with the salt. Add the basil and cook for 15 seconds. Drain through a sieve and immediately plunge the basil into an ice water bath to stop the cooking process. When cool, drain again and squeeze all the water from the basil with your hands. Place the basil and the oil in a blender and pulse a few times to break up the herbs. Then blend for 2 minutes to puree. Strain the infused oil through cheesecloth or paper coffee filters. Transfer to a sterilized glass bottle or jar and cover. Refrigerate for up to 2 weeks.

Artichoke Tapenade

Artichoke Tapenade

1 C. canned (in water) artichoke hearts, drained

Juice of 1/2 lemon

1 T. olive oil, preferably extra virgin

1 tsp. minced garlic

1 tsp. white wine vinegar

1/4 tsp. salt

Ground black pepper

 

In the bowl of a food processor fitted with a metal blade, combine the artichokes, lemon juice, oil, garlic, vinegar, and salt. Pulse about 8 times, scraping down the sides of the bowl as needed, or until the mixture is spreadable. Season to taste with pepper.

 

Yield: 6 servings

Calories: 43

Fat: 2g

Fiber: 1g

Garlicky Mayonnaise Recipe

Garlicky Mayonnaise Recipe

1 large fresh egg & 1 large fresh egg yolk (preferably free-range or homegrown!)

1 T. fresh lemon juice

1 T. white balsamic vinegar -or- white vinegar

1 tsp. dry mustard

1 tsp. salt

1/2 tsp. sugar or agave sweetener

2-3 large garlic cloves

2 C. canola oil

 

Method: In the bowl of a food processor or in a blender, process all the ingredients except the oil until garlic is thoroughly incorporated. With the machine running, very, very slowly add the oil in a thin stream. If the oil ever begins to pool on the surface, stop drizzling and allow it to incorporate before resuming. Transfer to a container and keep refrigerated. The mayonnaise is wonderful as a dip, with fish, with meats, and on sandwiches. Thin it with more oil to a pourable consistency to use as a salad dressing.

Ginger Dressing

Ginger Dressing

Ginger Dressing

 

The open-air Tahitian Terrace sat adjacent to Walt Disney’s Enchanted Tiki Room in Disneyland, on the riverbanks of the Jungle Cruise: this sweet dressing was a notable highlight from its menu. The fresh, peppery ginger adds a nice kick, balancing a dressing that complements any greens.

 

7 tablespoons red wine vinegar

5 tablespoons vegetable oil

3 tablespoons minced fresh ginger

1 teaspoon garlic salt

1/2 crushed pineapple

3 tablespoons sugar

 

Combine vinegar, oil, and ginger in a blender and blend on high for 15 seconds. Add remaining ingredients and blend another 15 seconds. Refrigerate until ready to use.

Wild-Mushroom Gravy

Wild-Mushroom Gravy

Pan drippings
2 C. water
3/4 C. thinly sliced shallots
1/2 C. thinly sliced carrot
1 turkey neck
1 C. sliced button mushrooms
1 C. thinly sliced shiitake mushroom caps (about 3 1/2 oz.)
5 T. all-purpose flour
1 tsp. red currant jelly
1/4 tsp. black pepper

Place a large zip-top plastic bag inside a 4-C. measure. Pour drippings from turkey roasting pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings to measure 2 C., stopping before fat layer reaches opening. Reserve 2 T. fat in bag; set aside. Combine water, shallots, carrot, and turkey neck in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Strain cooking liquid through a sieve over a bowl, reserving 3/4 C. cooking liquid. Discard solids, reserving turkey neck. Remove meat from neck; chop. Add meat and cooking liquid to defatted 2 C. drippings in 4-C. measure. Heat reserved 2 T. fat in a medium saucepan over medium heat. Add mushrooms; sauté 2 minutes. Add flour; cook 1 minute. Gradually add cooking liquid mixture; cook 10 minutes or until slightly thick, stirring occasionally. Remove from heat; stir in jelly and pepper.

Yield: 3 C.
Serving size: 1/4 C.

Calories: 43
Fat: 2.5g
Fiber: .3g

Fresh-Pear Chutney

Fresh-Pear Chutney

1 C. chopped red onion
1/3 C. packed brown sugar
1/4 C. currants
1/4 C. rice vinegar
1/2 tsp. crushed red pepper
1/2 tsp. minced peeled fresh ginger
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
3 C. chopped peeled pear

Combine first 8 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat; cool 10 minutes. Place in a medium bowl; stir in pear.

Yield: 3 C.
Serving Size: 1/4 C.

Calories: 55
Fat: .2g
Fiber: 1.5g

Charmoula

Charmoula

1/4 C. parsley sprigs
1/4 C. cilantro sprigs
1 T. fresh lemon juice
1 T. olive oil
1/2 tsp. ground cumin
1/4 tsp. grated peeled fresh ginger
1/8 tsp. paprika
Dash of ground red pepper
1 small garlic clove

Place all ingredients in a food processor or blender; process until smooth, and set aside.

Yield: 2 servings
Calories: 71
Fat: 7g
Fiber: .8g

Pineapple Salsa

Pineapple Salsa

1/2 C. finely chopped fresh pineapple
1/4 C. finely chopped red bell pepper
1 green onion, thinly sliced
2 T. lime juice
1/2 jalapeño pepper* seeded and minced
1 T. chopped fresh cilantro or fresh basil

Combine all ingredients in small nonmetallic bowl. Serve at room temperature.

Garlicky Hoisin Sauce

Garlicky Hoisin Sauce

This recipe goes with Garlicky Hoisin Beef

1 1/2 T. olive oil
3 T. minced scallion (white parts only)
2 T. minced garlic
1 tsp. crushed red pepper flakes (optional)
3/4 C. hoisin sauce (available in the Asian-food aisle of most supermarkets)
1/2 C. water
1 1/2 T. soy sauce
1 1/2 T. sugar

Heat a wok or skillet over medium-high heat. Add the oil and heat for 30 seconds. Add the scallions, garlic, and pepper flakes, if using, and cook until fragrant, about 15 seconds. Add the remaining ingredients and bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl.

Yield: 4 servings
Calories: 180
Fat: 6.8g
Fiber: 1g

Bleu Cheese Herb Butter with Walnuts

Bleu Cheese Herb Butter with Walnuts

1/2 lb. Butter, unsalted, softened

1 T. chives, fresh, chopped

1 T. thyme leaves, fresh, chopped

1 tsp. garlic, fresh, minced

1/4 tsp. black pepper, fresh, ground

1/4 C. bleu cheese crumbles (recommend Maytag)

3 T. walnuts, toasted, chopped

 

In a mixer, whip butter at medium speed until smooth and light and add in chives, thyme, garlic and pepper to butter. Beat until combined, about 5 minutes. Stir in bleu cheese and walnuts and beat for 1 minutes until well combined. Remove butter from bowl and spoon onto parchment paper. Roll into a log, using edge of backing sheet to form a tight log. Chill for 2 hours before serving.   Excellent on a grilled steak.

Tomato-Basil Sauce

Tomato-Basil Sauce

This flavorful, yet basic, sauce embodies the simple, rustic elegance of classic Italian cooking at its best. It is used in a wide range of Italian dishes, including soups, pastas, baked dishes, risotto and, of course, pizzas, to which it adds a deeper, more fully developed flavor than the uncooked tomato sauce at left. If you find that your tomatoes lack a good balance of sweetness and acidity, add a few pinches of sugar to bring out their natural sweetness.

 

1/4 cup extra-virgin olive oil

2 cloves garlic, minced

12 plum (Roma) tomatoes, peeled, seeded and chopped, or 1 can (28 oz) plum (Roma) tomatoes, chopped, with their juices 

8 large fresh basil leaves, coarsely chopped

Salt and freshly ground pepper

 

In a large frying pan over medium heat, warm the oil. Add the garlic and sauté for a few seconds just until fragrant. Add the tomatoes and cook, stirring frequently, until they begin to break down and form a sauce, about 10 minutes.  Add the basil, season to taste with salt and pepper and raise the heat to medium-high. Cook, stirring occasionally, until the sauce thickens and is no longer watery, 15 to 20 minutes. Use immediately, or transfer to a container with a tight-fitting lid and refrigerate for up to 2 days.

Genovese Pesto

Genovese Pesto

Few sauces represent a season as perfectly as this summer sauce from Liguria. The distinct flavors of basil and garlic, mellowed with Italian Parmesan, give it a versatility matched by few other sauces. It can be used for pasta and pizza, spread on crostini and panini, even used as a marinade for roasted meats. Vary the amount of olive oil according to your own preferences: use less for a light, fluffy texture and more for a denser, heavier and more flavorful sauce.

1/4 cup pine nuts or walnuts

2 cups firmly packed fresh basil leaves

4-6 cloves garlic

1/2-1 cup extra-virgin olive oil

1/4 cup freshly grated Italian Parmesan cheese

1/4 cup freshly grated Italian pecorino romano cheese 

Preheat an oven to 350 degrees F.  Spread the nuts in a single layer on a baking sheet. Place in the oven until lightly toasted and fragrant, about 8 minutes. Remove from the heat and let cool. In a food processor fitted with the metal blade or in a blender, combine the basil and garlic and pulse until finely chopped, scraping down the sides of the bowl as necessary. With the motor running, add 1/2 cup of the olive oil in a slow, steady stream. Scatter the cheeses over the top, then pulse until the cheeses are absorbed. Again with the motor running, slowly add the remaining oil and process until creamy. Season to taste with salt and pepper, add the nuts and pulse just until the nuts are coarsely chopped. Use immediately, or pour into a container and top with a thin layer of olive oil. Cover tightly and refrigerate for up to 4 days.

Uncooked Tomato Sauce

Uncooked Tomato Sauce

This simple sauce is the traditional topping on a Neapolitan pizza and suits a wide range of pizza preparations. It is light on the palate and fulfills its role as an undernote to pizza, allowing the additional toppings to stand out. If you are using canned tomatoes, look for the sweetest ones you can find. Taste them out of the can and, if they are a bit too acidic, add a pinch of sugar.

 

8 ripe plum (Roma) tomatoes or 1 can (16 oz) plum (Roma) tomatoes with their juices 

1 tablespoon extra-virgin olive oil

salt and freshly ground pepper

 

Fit a food mill with the coarse or medium blade and place over a small mixing bowl. Pass the tomatoes through the mill into the bowl. Alternatively, use a food processor: Peel the fresh tomatoes, if using. Place the fresh or canned tomatoes in a food processor fitted with the metal blade and pulse to form a coarse purée. Add the olive oil and season to taste with salt and pepper. Use immediately, or transfer to a tightly covered container and refrigerate for up to 2 days. Makes about 1 1/2 cups, enough for six 9-inch pizzas

Lemon Beurre Blanc

Lemon Beurre Blanc

2 T. shallots, finely minced

1/4 C. white wine or dry vermouth

1/4 C. Lemon Juice

4 ounces unsalted butter, cut into pieces

Salt to taste

White pepper to taste

Lemon Juice

 

In a non-aluminum saucepan, combine shallots with the wine. Reduce a glace (until syrupy). Add the lemon juice and reduce a glace. Remove from heat and add one chunk of butter, stirring with a whisk to blend. Slowly add all the pieces of butter until well combined. This technique is called monter au beurre, to finish, or “mount” a sauce with butter. If you need to return the sauce to the heat to incorporate all the butter, do it over very low heat, or the sauce will break. Taste and adjust seasonings, adding drops of lemon juice if more acidity is needed. Strain the sauce through a fine mesh strainer and serve immediately, or hold in a double boiled over barely simmering water, or in a Thermos.

Chive Beurre Blanc

Chive Beurre Blanc

2 shallots, peeled and finely sliced

1 T. white wine vinegar

2 T. lemon juice

4 T. white wine

1 T. cold water

8oz salted butter, cut into cubes

Plenty of finely snipped chives

 

Place the finely sliced shallots, wine vinegar, lemon juice and white wine in a saucepan. Bring to the boil and reduce the liquid until you have about 2 T. Add the cold water and reduce again until you have 1 T. liquid. Turn the heat down and, over a low heat, slowly whisk in the butter, about 25g (1oz) at a time. The sauce will emulsify (thicken and lighten in color). Once all the butter has been added, remove the pan from the heat, then pass the sauce through a sieve into another saucepan. Set aside until needed, but do not refrigerate or the sauce will separate. To serve, gently reheat the sauce, stirring continuously and add the finely snipped chives.

Tangy Lemon-Caper Dip

Tangy Lemon-Caper Dip

1 8-oz.carton light sour cream

1/2 C. plain low-fat yogurt

1 T. drained capers, finely chopped

2 tsp. snipped fresh dill or thyme or 1/2 tsp. dried dill or dried thyme, crushed

1/2 tsp. finely shredded lemon peel

Finely shredded lemon peel (optional)

Fresh dill or thyme (optional)

Assorted vegetable dippers

 

In small bowl stir together sour cream, yogurt, capers, the 2 tsp. snipped dill, and the 1/2 tsp. lemon peel. To serve, top with additional lemon peel and additional fresh dill or thyme. Serve with vegetable dippers.

Tomato Beurre Blanc for Seafood

Tomato Beurre Blanc for Seafood

1 C. fish stock, preferably homemade

1 C. dry white wine

1 ripe medium-size tomato, seeded and finely chopped

2 T. finely chopped fresh basil

3/4 C. plus 2 T. (1-3/4 sticks) unsalted butter, cut into small pieces

Salt and freshly ground black pepper, to taste

2 tsp. fresh lemon juice

1 T. snipped fresh chives

 

Heat the stock, wine, tomatoes, and basil to boiling in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until the mixture is reduced to 1 C.. Reduce heat to low and whisk in the butter, 1 piece at a time. Season to taste with salt and pepper and stir in the lemon juice. Just before serving, stir in the chives. Serve hot.

Rosy Beurre Blanc

Rosy Beurre Blanc

2 T. shallots, finely minced

1/4 C. white wine or dry vermouth

1/4 C. white wine vinegar

2 T. Cream

1 T. Tomato Paste

4 ounces unsalted butter, cut into pieces

Salt to taste

White pepper to taste

Lemon Juice

 

In a non-aluminum saucepan, combine shallots with the wine. Reduce a glace (until syrupy). Add the vinegar and reduce a glace. Stir in cream and tomato paste; reduce mixture by 1/3. Remove from heat and add one chunk of butter, stirring with a whisk to blend. Slowly add all the pieces of butter until well combined. This technique is called monter au beurre, to finish, or “mount” a sauce with butter. If you need to return the sauce to the heat to incorporate all the butter, do it over very low heat, or the sauce will break. Taste and adjust seasonings, adding drops of lemon juice if more acidity is needed. Strain the sauce through a fine mesh strainer and serve immediately, or hold in a double boiled over barely simmering water, or in a Thermos.

Beurre Blanc

Beurre Blanc

2 T. shallots, finely minced

1/4 C. white wine or dry vermouth

1/4 C. white wine vinegar

4 ounces unsalted butter, cut into pieces

Salt to taste

White pepper to taste

Lemon Juice

 

In a non-aluminum saucepan, combine shallots with the wine. Reduce a glace (until syrupy). Add the lemon juice or vinegar and reduce a glace. Remove from heat and add one chunk of butter, stirring with a whisk to blend. Slowly add all the pieces of butter until well combined. This technique is called monter au beurre, to finish, or “mount” a sauce with butter. If you need to return the sauce to the heat to incorporate all the butter, do it over very low heat, or the sauce will break. Taste and adjust seasonings, adding drops of lemon juice if more acidity is needed. Strain the sauce through a fine mesh strainer and serve immediately, or hold in a double boiled over barely simmering water, or in a Thermos

Hot Tomato Vinaigrette

Hot Tomato Vinaigrette

2 C. broth (either vegetable or chicken)

1/4 C. finely chopped shallot

1 clove garlic, peeled, crushed and chopped

5 T. extra-virgin olive oil

4 ripe Roma-style tomatoes, seeded and chopped

1 fresh thyme sprig

2 T. lemon juice

1 T. water

4 T. butter

2 T. balsamic vinegar

2 T. red wine vinegar

Salt and pepper to taste

 

Simmer the broth in a pan until it has been reduced to 1/2 C.. (Tip: to determine what level the broth will be at when it has reduced to 1/2 C., first fill the pan with 1/2 C. of water, then stick a chopstick or knife into the liquid and mark the level it reaches on the chopstick or knife.) In a skillet, sauté the shallot and garlic in 1 T. of the olive oil over medium low heat. Add the tomatoes and sprig of fresh thyme and cook until the all of the liquid from the tomatoes has evaporated. Meanwhile, prepare the “beurre fondu” by heating the lemon juice and water, then whisking in the butter. Scrape the tomato (coulis) mixture into a blender. Add the broth reduction, the balsamic vinegar and the red wine vinegar and blend briefly, just to puree the tomatoes. Scrape the mixture into a small bowl, then whisk in the “beurre fondu” and remaining 4 T. of olive oil. Adjust the sauce’s seasonings by adding additional vinegar, olive oil, a bit of butter and salt and pepper to taste. Delicious with seafood.

Pimento Cheese Spread

Pimento Cheese Spread

Small jar of pimentos with juice

2 T. finely minced onion

1 finely minced garlic clove

Dash of cayenne pepper

Splash of Worcestershire sauce

1 T. pickle juice

2 oz cream cheese

Sharp Cheddar (about 1 1/2 C. grated)

 

Mix together everything except the cheddar until smooth, then fold in the grated cheddar, cover, and let sit in fridge until ready to use. Bring to room temp before slathering on burgers, spreading on toast, or dolloping onto an omelet.

Lemongrass Beurre Blanc

Lemongrass Beurre Blanc

1 C. white wine vinegar

2 medium shallots, peeled and minced

2 stalks lemongrass, thinly sliced

1 C. unsalted butter, cut into tablespoons

Salt and white pepper to taste

1/4 C. rice wine vinegar

1 C. white wine

3 T. heavy cream

 

Combine both vinegars, wine, shallots and lemongrass in a medium saucepan and reduce over a medium high heat until the liquid is almost gone. Add cream, return to boil, then reduce heat to low and begin whisking in butter, a few T. at a time, until all are incorporated and sauce is homogenous. Taste for acidity, add salt and pepper to taste. The sauce should taste slightly acidic, forming a pleasant balance with the richness of the butter and yet not be too tart. Reserve warm until ready for service.

Apple- Currant Chutney

Apple- Currant Chutney

2 C. chopped tart apples 

2 C. fresh red currants 

2 C. chopped green tomatoes 

1 C. chopped onions 

1/2 C. honey 

1/2 C. cider vinegar 

1/2 C. water 

2 tsp. minced garlic 

2 tsp. brown or yellow mustard seeds 

1 serrano pepper, chopped (wear plastic gloves when handling) 

1 tsp. grated fresh ginger 

1 lime  

 

In a large saucepan, combine the apples, currants, tomatoes, onions, honey, vinegar, water, garlic, mustard seeds, pepper, and ginger. Bring to a boil over medium-high heat. Slice the lime into 4 lengthwise wedges. Cut each wedge into thin crosswise slices. Add to the saucepan. Reduce the heat to medium low. Simmer the mixture until the apples are tender and the mixture thickens slightly, about 15 to 20 minutes. Cool, then refrigerate in a covered container for several days to allow the flavors to develop.

Peanutty Spread

Peanutty Spread

1 cup silky tofu, drained (about 9 ounces)
1/3 cup peanut butter
4 teaspoons honey
2 teaspoons lime juice

Place all ingredients in jar of blender or bowl of food processor. Blend or process until smooth. Add a few teaspoons of water if necessary. Store in refrigerator

Yield: 1 ½ cups; 12 (2-tablespoon) servings
Calories: 67
Fat: 5g
Fiber: .5g

Tangy Mustard-Tahini Sauce

Tangy Mustard-Tahini Sauce

2/3 cup Dijon mustard
1/2 cup tahini
1/2 cup soft silken tofu
1/3 cup fresh lemon juice

Combine all ingredients in a blender and blend until smooth. For a thinner sauce, add 1 to 2 tablespoons water. Pour into an airtight container and refrigerate.

Yield: 2 cups; 32 (1-tablespoon) servings
Calories: 31
Fat: 2g
Fiber: 0g

Cilantro Pesto Dip

Cilantro Pesto Dip

1/3 C. walnuts
1 large bunch cilantro, leaves and stems intact
1 garlic clove, peeled
1/4 C. extra-virgin olive oil
3 T. reduced-fat sour cream
2 tsp. fresh lemon juice
1/4 tsp. salt

Heat oven or toaster oven to 275F. Spread walnuts on a baking tray and bake until fragrant and lightly browned, about 10 minutes. Cool slightly, about 3 minutes.
Chop cilantro, garlic, and walnuts in a food processor, about 25 seconds. With machine running, add oil in a steady stream. Add sour cream, lemon juice, and salt. Pulse a few times to combine. Serve or refrigerate until needed.

Yield: 8 servings
Serving Size: 1 T.

Calories: 100
Fat: 10g
Fiber: 0g

Easy Pickled Carrots

Easy Pickled Carrots

1 32-oz. jar pickles
1 1/2 lb. slender carrots, peeled

Remove the pickles from the jar and reserve for another use. Add the carrots to the pickle juice, cutting them to fit the jar, if necessary. Screw on the lid and refrigerate for at least 3 days.

Yield: Makes 12 to 16 servings
Calories: 13
Fat: 0g
Fiber: 1g

Ghoul’s Breath Dip

Ghoul’s Breath Dip

1 lb. firm-ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
1/4 C. finely chopped red onion
1 serrano chile pepper, seeded and minced
1 garlic clove, minced
3 T. minced fresh cilantro
3 T. fresh lemon juice
1/8 tsp. hot pepper sauce, or to taste
1 C. fat-free sour cream

In a medium bowl, combine all ingredients except sour cream. Cover and refrigerate for at least 1 hour. Fold in sour cream and let stand for at least 30 minutes before serving with raw vegetables.

Yield: 4 Cups
Serving Size: 1/2 C.

Calories: 24
Fat: 0g
Fiber: 0g

Cook’s Illustrated Fool Proof Pie Dough

Cook’s Illustrated Fool Proof Pie Dough

2 1/2 C. unbleached all-purpose flour, divided

1 tsp. salt

2 T. sugar

1 1/2 sticks cold unsalted butter, cut into 1/4-inch slices

1/2 C. cold vegetable shortening, cut into 4 pieces

1/4 C. each cold vodka and cold water

 

In food processor, pulse 1 1/2 C. flour, salt and sugar until combined, about two 1-second pluses. Add butter and shortening and process until homogenous dough starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1 C. flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4-6 quick pulses. Empty mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until it is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4- inch disc. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Yield: 1 (9-inch) double crust

Pear Butter

Pear Butter

9 red or green Bartlett pears, sliced

1 cup pear cider

1/2 cup brown sugar

1/2 cup sugar

1/2 teaspoon ginger

1/2 teaspoon cardamom

1/2 teaspoon allspice

1/4 teaspoon mace

 

Place all ingredients in a slow cooker. Cook on low for 10-12 hours. Uncover and cook on low for an additional 10-12 hours or until is roughly your desired thickness and most of the liquid has evaporated. Allow to cool completely then pour into the food processor and puree. Pour into clean glass jars. Refrigerate. Makes about 4 cups.

Spicy Soy Dipping Sauce

Spicy Soy Dipping Sauce

1/3 cup soy sauce

1/3 cup rice wine vinegar

1/3 cup scallions, greens only, 1/8 inch slice

1 tablespoon toasted sesame oil

1 tablespoon sambal-oelek (See Below)

 

In a small bowl, combine the soy sauce, vinegar, scallions, sesame oil and sambal-oelek. Use immediately or store.

 

sambal-oelek :  There are many hot chile pepper pastes used as table condiments in China and Southeast Asia; sambal oelek is the most common and most popular. Containing chiles, salt, vinegar and sometimes garlic and tamarind, the fiery paste gives food a powerful flavor boost.

 

Alternate:

 

1/4 cup vegetable stock

1/2 cup light soy sauce

1 tablespoon rice wine or dry sherry

2 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon sugar or honey

1 teaspoon hot oil

 

Combine the ingredients in a small boil. Stir to dissolve the sugar, then cover and refrigerate until serving.

Fresh Northwest Cherry Salsa

Fresh Northwest Cherry Salsa

1 C. pitted Northwest fresh sweet cherries

2 T. chopped fresh basil

2 T. finely chopped green peppers

1 tsp. lemon juice

1/4 tsp. each Worcestershire sauce and grated lemon peel

1/8 tsp. salt

Dash bottled hot pepper sauce

 

Chop cherries in food processor or manually. Combine all ingredients; mix well. Refrigerate at least 1 hour. Makes 2 servings.

 

Sweet Chili Sauce

Sweet Chili Sauce

1 (7-ounce) bottle hot chili sauce with garlic

1/2 cup water

1/2 cup rice wine vinegar

1/4 cup sugar

1/4 cup lemon juice

2 tablespoons chili paste

 

Stir together all ingredients until blended. Chill until ready to serve.

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