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Category: Condiments & Extras

Salsa Verde

Salsa Verde

Salsa Verde

 

With its oily acidity, salsa verde has so much of the vinaigrette about it, yet is barely a sauce in reality, with the merest oiliness keeping it mobile. Parsley is the beating heart of a good salsa verde, around which to adapt to what you have and what it is accompanying – perhaps upping the mint for lamb, the fennel fronds for fish, basil for roasted vegetables etc. I often add a finely diced shallot; sometimes a few chopped cornichons.

 

Makes a medium jarful

 

big bunch of flat-leaf parsley, leaves only

small bunch of basil or mint, leaves only (or use a combination)

4 anchovies, rinsed if packed in salt and finely chopped

2 T. salted capers, rinsed and roughly chopped

2 garlic cloves, finely chopped

1 T. Dijon mustard

2 T. red wine vinegar or lemon juice

¾ fl oz good-quality extra virgin olive oil, plus more to seal

sea salt and freshly ground black pepper

 

Chop the herbs, anchovies, capers and garlic with a large knife all together on a big board, then tip into a bowl. Stir in the mustard and vinegar, then mix in the oil until you achieve your desired consistency. Taste and add more vinegar/lemon if you like, plus salt and pepper to taste. Store in a jar with a thin layer of oil on the top in the fridge. Keeps for a day or two.

Lemon Verbena Adjika

Lemon Verbena Adjika

Lemon Verbena Adjika

 

3¼oz mint and lemon verbena

3 large green, medium-hot chillies

4 large garlic cloves

1oz. salt

¾ fl. Oz. olive oil

¾ fl. Oz. walnut oil

 

Have a sterilized jar ready. Strip the leaves from the mint and lemon verbena stems and discard the stems. Place all the ingredients into a blender and blitz on high speed. Store in the fridge, where it should keep for at least a couple of weeks.

Small Batch Blueberry Thyme Jam

Small Batch Blueberry Thyme Jam

Small Batch Blueberry Thyme Jam

 

1½ cups fresh blueberries

1 cup sugar (more or less depending on sweetness of berries)

Zest of ½ lemon

Juice of ½ lemon

¾ 1 tsp. fresh thyme (minced)

Pinch of salt

 

Rinse the blueberries clean and pat dried with paper towels. In a small saucepan over medium heat, add blueberries, sugar, lemon zest, lemon juice, thyme and salt. Bring to a boil and stir. Reduce heat to medium-low, cook for about 30 minutes, stirring occasionally. It may still look runny, but it will thicken more as it cools. Transfer to a clean glass jar. Cover and chill in the fridge for at least 3 hours.

Watermelon Rind Pickles

Watermelon Rind Pickles

Watermelon Rind Pickles

 

1 large watermelon

¾ cup kosher salt

1 T. alum* (optional, see note)

1 lemon, thinly sliced, seeds removed

2 (3-inch) cinnamon sticks

1 T. whole cloves

1 star anise

1 tsp. black peppercorns

4¼ cups granulated sugar

¾ cup cider vinegar

¾ cup white vinegar

To prepare the rind, cut the watermelon in half and scoop out all the flesh down to the white part of the rind. Reserve the flesh for another use. Use a large sturdy metal spoon to scrape the rind to remove all traces of the pink fruit. Cut the rind into strips 2 inches wide. Remove the green outer rind with a vegetable peeler until all that remains is a pristine white rind about ¼ inch thick.  Cut the rind into 2-inch by 1-inch squares or have fun and stamp out stars or fluted circles. After all the prep expect to have about 4 cups of rind. In a 5-quart or larger pot, bring 3 quarts nonchlorinated water and the salt to a boil. Stir to dissolve the salt. Remove the pot from the heat. Add 8 cups of ice cubes to cool off the brine. Add the rind and let it sit in the brine for 3 hours or as long as overnight. Rinse the rind well. In a large nonreactive bowl add the alum and 4 quarts of nonchlorinated cool water (if not using alum, skip this step and proceed to the next step). Stir until alum is dissolved. Add the rind and soak for 2 hours. Be gentle with your future pickles from this time forward; they will be crispy, delicate and can shatter.  Bring 3 quarts nonchlorinated water to a boil. Rinse the rind pieces well. Add the rind to water and blanch. Reduce heat and simmer for 5 to 10 minutes until rind is tender. While the rind is cooking, make the pickling syrup: Tie up the cinnamon, cloves, star anise and peppercorns in a cheesecloth bag. In a heavy nonreactive 3-quart or larger pot, add the lemon, sugar, vinegars, water and spice bag and bring to a boil. Reduce to a simmer. Gently drain the rind pieces using a spider strainer or skimmer, and place them in the simmering pickling syrup. Simmer the rind for 30 to 45 minutes, until the pieces are translucent and suspended throughout the syrup. Remove from the heat and leave the rinds in the syrup, uncovered, overnight. Bring the pickling syrup and rinds back up to a boil. Spoon the rinds into the jars then pour additional pickling syrup over the rinds, leaving a ½ -inch headspace. Clean the jar rims, place the lids and rings and process in a water bath for 10 minutes. Remove from the water bath; let the jars cool completely before testing the seals.  Canned, the pickles are shelf stable for 1 year. Let the pickles mellow for at least a week before serving. Best when eaten ice cold with cheese, cured meats and spiced nuts. *Alum (potassium aluminum sulfate) can be found at most grocers in the spice and seasoning section. It is a crystalline powder and is commonly used as a firming agent, especially for pickles made of vegetables and watermelon rind. It can be omitted, but the resulting pickles will be mushy.

Peach Marmalade

Peach Marmalade

Peach Marmalade

 

4 pounds fresh peaches (about 12 medium peaches)

2 medium oranges (or one large)

2 1/2 cups sugar (or use 3 cups if you like it sweeter)

2 T. lemon juice

 

Run 2-3 jars (depending on size) through the dishwasher or washed in very hot water. You will make about 3 cups of marmalade. For easy peeling, carefully drop peaches into a pot of boiling water. Boil for 60-90 seconds. Drain water and run cold water over peaches in pot. Slip skins off the peaches. Use small paring knife to peel stubborn spots if needed. Cut peaches in half and remove pits. Slice or chop into smaller pieces. Zest an orange and set aside. Peel orange(s) and cut inside flesh into small pieces. Remove large pieces of whitish fibrous layers. You should have about 1 cup. Place peaches, zest, oranges, sugar and lemon juice in a large pot (mixture should only take up about 1/3 of pot). Squish the mixture with a potato masher or your hands. (I use my hands). It’s ok to leave some chunks of peaches. Heat mixture to medium-high heat and bring to a full rolling boil. Lower heat to medium heat (6 on my dial) and boil on a medium rolling boil for 20-30 minutes (depending on how loose or thick you like your marmalade), stirring occasionally to prevent scorching on the bottom. The amount of time will depend on speed of boil and size of pot. (Note 2 – how to tell marmalade is done.) Taste and adjust flavors as needed e.g. add a bit more lemon juice or sugar as you like. Pour marmalade fruit mixture into jars. Cool to room temperature, place lids on jars tightly and store in the fridge.

Ranier Cherry Salsa

Ranier Cherry Salsa

1 1/2 cups Rainier cherries, pitted and halved

1 jalapeño, diced (remove seeds for mild salsa)

2 T. shallot, minced

1 T. sugar

1 1/2 T. champagne or sherry vinegar

1 T. olive oil

salt and pepper to taste

 

Try smoking cherries on the grill or charring them in a dry pan. Salsa pairs well with pork, chicken & fish.

Combine cherries, jalapeño, shallot, sugar and vinegar in a medium bowl. Add vinegar and stir to combine. Rest covered, in the refrigerator until ready to serve, at least one hour. Prior to serving, add olive oil and season with salt and pepper to taste. Salsa will keep up to one week, sealed in the refrigerator.

Cucurbit Salsa

Cucurbit Salsa

Cucurbit Salsa

 

2 cups white distilled vinegar

3 cups water

1 cup white sugar

2 T. kosher salt

1 tsp. black pepper

1 T. ground cumin

4 pounds zucchini, summer squash or cucumbers cut into ¼-inch dice

1 pound white or yellow onions, finely diced

1 pound poblano chilis, roasted; skins, ribs and seeds removed; finely diced

1-2 jalapeño chilis, ribs and seeds removed, finely diced

2 cloves garlic, minced

1 cup cilantro, finely chopped

 

Combine all ingredients, except cilantro, in a large heavy-bottomed pot and slowly bring to a boil. Reduce heat, simmer for 5–10 minutes, until produce is soft, and onions are translucent. Add cilantro, simmer for an additional minute. Cool and refrigerate for up to three weeks or can using the Boiling Water Method. Makes about 6 pints.

Stone Fruit Salsa

Stone Fruit Salsa

Stone Fruit Salsa

 

1½ cups apple cider vinegar

3 cups water

2 T. salt

1 cup dark brown sugar, lightly packed

4 pounds firm plums, apricots, peaches or mangos, pitted and cut into ¼-inch dice (peel peaches and mangos first)

1 pound red bell pepper, finely diced

1 pound red onion, finely diced

1 habanero chili, finely minced

2 cloves garlic, minced

1 cup cilantro, finely chopped

 

Combine all ingredients, except cilantro, in a large heavy-bottomed pot and slowly bring to a boil. Reduce heat, simmer for 5–10 minutes, until produce is soft, and onions are translucent. Add cilantro; simmer for an additional minute. Cool and refrigerate for up to three weeks or can using the Boiling Water Method. Makes about 6 pints.

Mixed Seed Sprinkle

Mixed Seed Sprinkle

Mixed Seed Sprinkle

 

Any combo of seeds goes here—just make sure one is fragrant (try whole fennel, cumin, coriander, or anise seed), and a few are different sizes. Swap larger pumpkin seeds or pine nuts in place of the sunflower seeds, and tiny hemp hearts or flaxseed in place of the sesame.

 

2 T. sunflower seeds

2 T. sesame seeds

2 T. fennel seeds

1 T. olive oil

1/4tsp. kosher salt

 

Combine the sunflower, sesame, and fennel seeds and oil in a small skillet over medium heat. Cook, stirring often, until fragrant and golden, about 2 minutes. Transfer to a bowl and season with the salt. Let cool completely before storing. Seeds will keep in an airtight container in fridge for up to 1 month.

 

Mix into bread dough

Salad Toppings

Sprinkle over pasta –

Sprinkled over your breakfast: with cereal, a yogurt bowl (with almond yogurt, coconut yogurt, or dairy yogurt), homemade muesli, or a bowl of oatmeal/overnight oats

As a smoothie topping: over smoothie bowls or added to smoothie blends

Use as the base for a delicious omega 3 trail mix that your family will love. Mix with dried fruits and some Healthy Dark Chocolate.

Sweet Mango Chili Sauce

Sweet Mango Chili Sauce

Sweet Mango Chili Sauce

 

1 large mango around 2 cups chopped mango

2 tablespoons lime juice

2 large garlic cloves minced or very finely chopped

½ tablespoon chili flakes adjust to taste

2 tablespoons brown sugar

A pinch of salt

½ tablespoon corn starch adjust to get the desired consistency of the sauce.

1 tablespoon vegetable oil/ any neutral flavored oil

1 cup water

 

Peel and roughly chop the mango. Put the chopped mango in a blender and blend to make a smooth mango puree. Heat oil in a pan. Add minced garlic and chili flakes. Sauté for a few seconds. Add mango puree, sugar, salt, and lime juice. Mix everything and cook for about a minute. Add water and cover the pan. Cook for 2-3 minutes or until the sauce starts simmering. Mix cornstarch and water in a bowl to make cornstarch slurry. Add it to the sauce and stir continuously for about a minute. Cook for another 2-3 minutes or until the sauce thickens and then switch off the gas. Allow the sauce to reach room temperature and then enjoy!

 

Notes: Use a less fibrous variety of mango in this recipe. The amount of sugar and lime juice will depend upon how sweet or sour your mango is. Check and adjust the seasoning as per taste. Instead of lime juice, vinegar can also be used. After adding the corn starch slurry, stir continuously for at least 1 minute otherwise it will get lumpy. If using readymade mango puree, use around a cup of puree in the above recipe. More detailed recipe tips and tricks are given within the post. Please follow them to make this recipe.

 

Honey Strawberry Salsa

Honey Strawberry Salsa

Honey Strawberry Salsa

 

1 1/2 cups sweet red peppers, diced

1 cup sliced fresh strawberries

1 cup green bell peppers, diced

1 cup fresh tomato, diced

1/4 cup Anaheim pepper, chopped

2 T cilantro, finely chopped

1/3 cup honey

1/4 cup fresh lemon juice

1 T tequila, optional

1/2 tsp. crushed dried red chili pepper

1/2 tsp. salt

1/4 tsp. pepper

 

Combine all ingredients in glass container; mix well. Cover tightly and refrigerate overnight to allow flavors to blend.  Serve with chips, over grilled chicken or fish.

Marjoram and Chive Salt

Marjoram and Chive Salt

Marjoram and Chive Salt

 

How you dry this salt is everything. Leave it for a few days on greaseproof paper to slow-dry on a sunny window sill and its flavor is delightfully seaweedy; dry in a very low oven for 15 minutes (more if needed) and it’ll be a little brighter. Try half a batch of both and see which you prefer.

 

2/3 oz marjoram leaves

12 chive flower heads

2 ¼ oz coarse sea salt

 

Place the leaves, 8 of the chive flowers and the salt (add last to weigh down the herbs) in a coffee/spice grinder and whizz thoroughly: the change in tone from clatter to dentist drill tells you when it’s as it should be. If there are any remnants left unreduced, stir and whizz briefly again. For the oven-dry method, spread out (the salt, not you) on baking parchment on a baking sheet, and place in a very low oven; 230°F. After 10-15 minutes it should lighten in color. Scratch it up a little with a fork to expose the parts that are still a little damp and return to the oven. After 15-20 minutes it should be fairly dry. Allow to cool, add the remaining chive flowers (broken up a little), then jar immediately and try to focus on whatever else the day brings. A bit of finely grated lemon zest can be added.

Chermoula Herb Sauce

Chermoula Herb Sauce

Chermoula Herb Sauce

 

1 tsp. cumin seeds, toasted

1 tsp. coriander seeds, toasted

1 cup cilantro (small stems ok)

1 cup Italian parsley (or sub more cilantro)

1 tsp. fresh ginger (a thin slice about the size of a quarter)

1 tsp. fresh thyme (optional)

2 garlic cloves

½ cup olive oil

Zest from 1/2 lemon (about 1-2 tsp)

2 T. lemon juice

1/4 tsp. aleppo chili flakes -add more for more heat

1/4 tsp. salt, adding ¼- 3/4 tsp. more if using as a marinade

 

Toast seeds in a dry skillet over medium heat, stirring until fragrant and golden. Add all ingredients to a food processor and pulse until well combined, but not too smooth. Keep in an air tight container for up to 4 days in the fridge.

Veggie Cream Cheese

Veggie Cream Cheese

Veggie Cream Cheese

 

This dip is delicious spread on celery sticks or toast or sandwiched between crackers. It’s also a great way to use up the scraps generated when cutting vegetables into shapes. If you don’t have carrot or bell pepper on hand, experiment with other vegetables such as sugar snap peas or broccoli.

 

4 oz (115 g) less fat cream cheese, softened

1/4 tsp. garlic powder

1/2 tsp. dried dill

1 1/2 T. finely chopped carrot 1 1/2 T. finely chopped red bell pepper

 

Mix all the ingredients in a bowl until evenly combined.

Purslane Relish

Purslane Relish

Purslane Relish

Approximately 6 cups chopped purslane leaves and stems

Optional: ½ cup chopped small daylily buds (the edible naturalized orange variety)

Optional: 3 T. rough-chopped yarrow leaves and a few clusters of intact yarrow flowers (wild or cultivated yarrow)

 

Brine:

2 cups apple cider vinegar

1 cup water

1 T. salt

1 cup white sugar

 

Tightly pack the chopped purslane (and chopped daylily buds and yarrow leaves and flowers, if using) into clean jars, leaving an inch or more of headspace. Combine all brine ingredients in a saucepan and set on the stove over high heat. Bring the mixture to a boil, stirring to dissolve the sugar and salt. Remove brine from heat. While the brine is still hot, pour into the jars, packing the purslane down with a spoon as you go, if needed. Cover the purslane with brine by ¼ inch. Cover and allow to cool on the counter. Once the relish is cool, move to the refrigerator and chill for several hours. Serve as a side dish or as a topping for hot dogs and sausages. Relish will last up to one month stored in the refrigerator but will lose its crunch after the first few days.

Peruvian Sauces

Peruvian Sauces

Ají Verde (Peruvian Green Chile Sauce)

 

1/2 cup mayonnaise

1 jalapeno chile, stemmed, seeded, and chopped coarse

3 T. minced fresh cilantro

2 T. grated cotija cheese

2 T. lime juice

1 T. jarred huacatay paste

1 garlic clove, minced

 

Combine all ingredients in blender and process until smooth. about 1 minute. (Sauce can be refrigerated for up to 1 week.)

 

 

Ají Amarillo (Peruvian Yellow Chile Sauce)

 

1/2 cup mayonnaise

2 T. aji amarillo paste

1 T. lime juice

1 garlic clove, minced

1 tsp. jarred huacatay paste

 

Combine all ingredients in blender and process until smooth, about 1 minute. (Sauce can be refrigerated for up to 1 week.)

Quickles

Quickles

Quickles

 

Choose any one of the following (the quantity of which doesn’t matter that much, just chop or slice enough to comfortably fit in your jar with a little bit of room at the top):

 

4 to 6 celery stalks, cut to fit the size of your jar

1 English cucumber or 3 Persian cucumbers, thinly sliced or cut into spears that fit your jar

1 red onion, beet, or fennel bulb, thinly sliced

1 bunch radishes, thinly sliced

4 to 6 fresh chilies, sliced

1 1/2 C. raisins or other dried fruit

 

1 cup cider, white wine, or rice vinegar

1 T. kosher salt

1 T. mustard, coriander, or cumin seeds

1 T. sugar

1/2 tsp. crushed red pepper flakes, optional

Freshly ground black pepper

 

Place the vegetables, chilies, or dried fruit in a large resealable container (preferably glass). Combine the vinegar, salt, seeds, sugar, crushed red pepper flakes, if using, and several grinds of black pepper in a small saucepan and bring to a simmer. Give the pan a swirl or two to help the sugar and salt dissolve, then pour the mixture over the vegetables. Add water to cover and let cool to room temperature. Cover tightly and refrigerate up to a month. You can mix your vegetables when you pickle them if you like. Just remember that if you add chilies everything will be spicy; if you add a beet everything will be red, etc.

Mango and Roasted Red Pepper Chutney

Mango and Roasted Red Pepper Chutney

Mango and Roasted Red Pepper Chutney

 

2 pounds Mangoes peeled and diced

½ cup white balsamic Vinegar

¼ cup Honey

¼ cup dried cherries

Salt to taste

2 tablespoons vegetable Oil

1 medium onion, chopped

1 (1-inch) piece fresh Ginger, minced

3 Garlic Cloves, minced

1 Teaspoon ground cumin

1 Teaspoon ground Coriander

1 Teaspoon chili powder

1 roasted red bell pepper, diced

 

Toss together mangoes, balsamic vinegar, honey, cherries, and salt. Set aside. In a medium sauce pan over medium heat add the oil and onions, sauté stirring occasionally, until cooked, about 5 to 7 minutes. Add ginger, garlic, cumin, coriander and chili powder. Reduce heat to low and cook, stirring for about 1 minute Stir in mango mixture and simmer, stirring occasionally, until mangoes are tender, about 15 to 20 minutes. Add the roasted red pepper cook for one minute. Serve cold.

Zucchini Bread & Butter Pickles

Zucchini Bread & Butter Pickles

Zucchini Bread & Butter Pickles

 

2 firm zucchini, sliced 1/8” thick with a mandoline

1/2 white onion, sliced paper-thin with a mandoline

3 T. kosher salt

1 tsp. celery salt

Ice water

 

1-1/2 cups apple cider vinegar

1/3 cup white sugar

2 T. whole mustard seeds

1 tsp. whole black peppercorns

1 T. celery seed

1/2 tsp. ground mustard powder

1 tsp. ground turmeric

 

Thinly slice the zucchini and onion with a handheld mandoline. In a large bowl, combine the sliced zucchini and onion with the kosher and celery salts. Cover with ice water and stir to dissolve the salt. Soak the vegetables for 1 hour, then drain. Closely pack the zucchini and onions into one or a two clean canning jars. In a medium saucepan, bring the brine ingredients to a boil for 5 minutes. Remove the pickling liquid from heat and slowly pour over the zucchini until about 1/4 inch from the top.  Cover and refrigerate the pickles overnight before serving.  Keep refrigerated. Enjoy the pickles for up to one week.

Asian Dipping Sauce

Asian Dipping Sauce

Asian Dipping Sauce

 

1 C. soy sauce

1 (2″) piece of ginger, peeled and finely grated

4 cloves garlic, finely grated

2 T. toasted sesame oil

2 T. rice vinegar

2 T. raw honey or whole cane sugar

1 T. toasted sesame seeds

Pinch of dried dulse flakes (optional)

 

Stir together the soy sauce, ginger, garlic, sesame oil, rice vinegar, and honey and let stand 15-30 minutes before serving. Sprinkle in the sesame seeds and dulse flakes, if using, just before serving. For best flavor, serve immediately, but if you must store the sauce, place it in an airtight container and store in the refrigerator for up to 24 hours.

Moroccan Chermoula

Moroccan Chermoula

Moroccan Chermoula

 

Chermoula is used as a marinade, a seasoning rub but also as a sauce or condiment served on the side. With that in mind, you can use it to:

 

marinate raw meat, fish, poultry or vegetables;

baste ingredients as they cook;

lift a sauce in a stew or tagine by adding it to simmering cooking liquids;

serve alongside grilled vegetables or fish or meat, a bit like a chimichurri or a sauce vierge.

 

The best chermoula is made using a pestle and mortar after first chopping all ingredients to release their oils. However, for a large batch or if you don’t have the magic mortar, a blender or food processor will do. In that case, you might need to add some olive oil or tiny bit of water to help with blending.

 

3 cups fresh coriander (cilantro), – roughly chopped,

1 cup fresh flat leaf parsley, – roughly chopped, leaves only

6 to 8 cloves garlic, – peeled and roughly chopped

1 tsp salt

1 T. ground cumin

1 T. sweet paprika, – powder or paste

1/4 cup extra virgin olive oil

2 T. water – optional not needed if using a pestle and mortar

 

Optional ingredients depending on recipes

1 T. tomato paste – (double it for a red chermoula)

5 T. lemon juice, – freshly squeezed

1 tsp harissa paste, – or to taste

1/2 tsp ground black pepper

1 tsp ground ginger

1 tsp ground turmeric – (for a yellow chermoula)

1 small preserved lemon, seeds removed – (for a lemony chermoula)

 

Roughly chop the herbs and crush the garlic, then follow one of the methods below.

 

Using a Food Processor: Place the herbs and the rest of the ingredients in the blend. Give a few pulses until you are satisfied with the texture. To help with blending, you can thin the mixture with a few T. of olive oil, water or a mix of the two.

 

Using a Mortar and Pestle (Mehraz): Start by pounding garlic and salt. Add the chopped herbs and spices in batches and pound until you are happy with the texture. Note: It is important to chop the herbs properly before crushing them with the pestle, otherwise you will end up with a stringy chermoula.

 

Use immediately or store in a jam jar or similar sealed container. If the paste is quite thick, you could top it off with olive oil. Keep in the fridge for up to a week.

Herb and Preserved Lemon Salsa

Herb and Preserved Lemon Salsa

Herb and Preserved Lemon Salsa

 

2 large handfuls mixed herbs, such as flat-leaf parsley, basil, and mint, washed, dried, and de-stemmed

1 clove garlic, peeled

¼ preserved lemon, rinsed and finely chopped

1 T. Dijon mustard

4 T. extra-virgin olive oil

Salt and freshly ground pepper, to taste

 

Roughly chop your herbs into one large pile. Add the garlic into the mix and continue chopping until the herbs are finely chopped and the garlic is nearly a paste. Spoon into a small serving bowl and whisk in the remaining ingredients. The oil should coat the herbs and pool around the sides of the bowl. Season to taste with salt and pepper, or more preserved lemon as desired. The flavor should be fresh and a little sour.

Finishing Salts

Finishing Salts

Finishing Salts

 

Chili-Lime Cumin Salt

 

2 T. cumin seeds

1 tsp. crushed red pepper flakes

1 T. finely grated lime zest

2 T. flaky salt

 

Toast the cumin seeds in a small dry skillet over medium heat, shaking often, until fragrant, 1 to 2 minutes. Transfer to a bowl and add the crushed red pepper flakes, lime zest, and flaky salt. Stir to combine, rubbing the zest in with your fingers. Leave at room temperature, tossing whenever you think about it, until the zest is dry (a few hours to overnight). Cover and store at room temperature up to 3 months.

 

Pepita-Pepper Salt

 

¼ cup pumpkin seeds, chopped

1 T. coarsely ground black pepper

2 T. flaky salt

 

Toast the pumpkin seeds in a small dry skillet over medium heat, shaking often, until golden and fragrant, about 2 minutes. Transfer to a bowl and add the black pepper and flaky salt. Stir to combine. Cover and store at room temperature up to 3 months.

 

Lemon-Sesame Salt

 

1/4 cup black or white sesame seeds

1 T. finely grated lemon zest

2 T. flaky salt

 

Toast the sesame seeds in a small dry skillet over medium heat, shaking often, until fragrant, 1 to 2 minutes. Transfer to a bowl and add the lemon zest and flaky salt. Stir to combine, rubbing the zest in with your fingers. Leave at room temperature, tossing whenever you think about it, until the zest is dry (a few hours to overnight). Cover and store at room temperature up to 3 months.

Za’atar Blend

Za’atar Blend

Za’atar Blend

 

Za’atar is an herby, nutty, tangy Middle Eastern spice blend. It’s named after its primary ingredient, hyssop leaves, that are dried and blended with toasted sesame seeds, herbs, spices, and ground sumac. Fresh or dried za’atar leaves can be hard to find in American supermarkets but you can use dried oregano or thyme in its place.

 

1 T. ground cumin

1 T. ground coriander

1 T. sesame seeds

1 tsp. ground sumac or freshly grated lemon zest

1 T. dried oregano or thyme

 

Place ingredients in a jar or other resealable container and shake or stir to combine. Za’atar will keep in an airtight container at room temperature for a couple of months.

Garlic-Shallot Crunch

Garlic-Shallot Crunch

Garlic-Shallot Crunch

 

4 large Shallots, peeled and thinly sliced into rings (about 1 cup)

1 head garlic, cloves separated and thinly sliced (about 1/2 cup)

1 to 1 1/2 C. vegetable or other neutral oil

Kosher salt

 

Combine the shallots and garlic in a small pot. Add enough vegetable oil just to cover and place over medium heat. When the shallots and garlic are sizzling vigorously, about 4 minutes in, reduce the heat to low. Continue to cook, stirring occasionally, until golden brown, 15 to 20 minutes. Use a slotted spoon to transfer the shallots and garlic to a paper towel-lined plate and season with a little salt. Let oil cool, then store in an airtight container in the fridge for up to 1 week. Crunchies will keep in an airtight container at room temperature for about 1 month.

 

Use flavorful leftover oil to sear fish or make a vinaigrette.

Cured Egg Yolks

Cured Egg Yolks

Cured Egg Yolks

 

1¾ cups kosher salt

1¼ cups sugar

4 large egg yolks

Nonstick vegetable oil spray

Preparation

 

Whisk salt and sugar in a medium bowl to combine. Evenly spread out half of salt mixture in an 8×8″ glass baking dish. Using the back of a tablespoon, create 4 depressions in salt mixture, spacing evenly. Carefully place an egg yolk in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic. Chill 4 days.  Preheat oven to 150°. Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, bright, and translucent). Gently pat dry with paper towels. Generously coat a wire rack set inside a rimmed baking sheet with nonstick spray; place yolks on rack. Dry out in oven until opaque and texture is like a firm Gruyère cheese, 1½–2 hours. Let cool. (Alternatively, if your oven doesn’t go that low, you can dry out eggs in an unheated oven for 2 days.) Finely grate cured egg yolks over soups, pastas, or salads as you would a hard cheese. Do Ahead: Yolks can be cured 1 month ahead. Place in an airtight container and chill.

Roasted Red Pepper and Mango Coulis

Roasted Red Pepper and Mango Coulis

Roasted Red Pepper and Mango Coulis

 

One 16- to 24-ounce jar marinated roasted (or sweet) red peppers

One 15-ounce can mangoes, drained

14 teaspoon salt

 

With a fork, fish out enough red peppers to equal about 1 ½ cups (without liquid). Puree the peppers. If they don’t make 1 cup of puree, add a couple more and process again. Continue until you have 1 cup of puree. (But really, 1 ½ cups of cut red peppers ought to equal 1 cup of puree.) Drain the mangoes and puree. You should get about 1 cupful. Combine the 1 cup of red pepper puree, ¥i cup of mango puree, and salt.

Arriba! Seasoning

Arriba! Seasoning

Arriba! Seasoning

 

Very similar to taco seasoning, but with a smoky flavor, less spice, and a whole lot of kid appeal.

 

3 T. (23 g) chili powder

2 T. (14 g) ground cumin

1 T. (7 g) ground paprika

1 1/2 tsp. salt

2 tsp. (4 g) black pepper

2 tsp. (6 g) garlic powder

1 tsp. onion powder

2 tsp. (2 g) dried oregano

 

In a small bowl, combine all ingredients. Store in an airtight container.

Preserved Lemon Cilantro- & Scallion Pesto

Preserved Lemon Cilantro- & Scallion Pesto

Preserved Lemon Cilantro- & Scallion Pesto

 

⅓ cup pepita (pumpkin) seeds or sesame seeds

1 T. chopped preserved lemon, seeds removed

1 T. fresh lime juice

1 T. chopped garlic

¼ tsp. fine sea salt, plus more

2 bunches scallions, cut into 1-inch lengths (2 C.)

1 bunch cilantro including stems, cut into 1-inch lengths (2 C.)

6 T. vegetable oil

2 T. soy sauce, plus more

 

Heat the seeds in a small pan over medium-low heat and toss every couple of minutes until toasted and light golden brown, 8 to 10 minutes for pepitas. Transfer to a shallow dish to cool. If using a mortar and pestle, pound the preserved lemon with the pepitas, garlic and salt until roughly smashed. Add the scallions and cilantro and pound into a coarse paste, then stir in the oil and soy sauce. If using a food processor, pulse the pepitas, garlic and salt to coarsely grind. Add the scallion and cilantro and pulse into a coarse paste, scraping the bowl as needed. With the machine running, add the oil and soy sauce. Stir in more oil for a runnier sauce if desired, then season to taste with soy and salt.

Barbara’s Kumquat Salsa

Barbara’s Kumquat Salsa

Barbara’s Kumquat Salsa

Enjoy with your favorite chips or crackers, or serve with seafood, fish, or chicken. It’s also delicious tucked into a taco.

 

Makes about 2½ C.

 

½ pound (about 2 C.) kumquats

1 shallot, diced

1 jalapeño or serrano, diced

Zest and juice from ½ lime

2 T. olive oil

¼ cup chopped cilantro

Salt and pepper to taste

 

Wash kumquats, thinly slice or dice coarsely, and remove the seeds (as desired). Combine all ingredients in a medium bowl and serve.

Brown Turkey Fig Jam with Sherry & Fennel

Brown Turkey Fig Jam with Sherry & Fennel

Brown Turkey Fig Jam with Sherry & Fennel

 

8–9 eight-ounce canning jars and lids

4 . pounds stemmed brown turkey figs

2 pounds 2 ounces white cane sugar

3 scant tsp. fennel seeds

2 ounces cream sherry or Marsala

2 ounces strained freshly squeezed lemon juice

 

Slice 1. pounds of the figs into sixths or, if the figs are very large, into eighths. Combine the slivered figs with the sugar in a large heatproof mixing bowl and let macerate while you proceed with the recipe. Place the remaining 2. pounds of figs in a stainless-steel kettle wide enough to hold them in a single layer. Add enough cold water to make a .-inch layer in the bottom of the pan. Cover the pan and bring the fruit to a simmer over medium-high heat.  Stir, decrease the heat to medium-low, cover again, and cook for 5 minutes. Then, using a potato masher, crush the figs well to release their juices. Stir, cover once more, and cook for 20 to 30 minutes, or until the figs are mushy and translucent, stirring every 5 minutes or so to prevent sticking. While the figs are cooking, crush the fennel seeds in a mortar or grind them coarsely in a spice grinder. Place the sherry and fennel seeds in a small saucepan and heat them slowly until the sherry just starts to steam. Remove the mixture from the heat, cover, and set aside to steep. When the whole figs are finished cooking, put them through the finest disk of a food mill and add them to the slivered figs and sugar. Scrape any fruit that does not go through the mill back into the rest of the fruit, breaking up the chunks as you go. Stir well to dissolve the sugar, then add the lemon juice. Transfer the mixture to an 11- or 12-quart copper preserving pan or a wide nonreactive kettle. Bring the jam to a boil over high heat, stirring a few times with a heatproof rubber spatula. When the jam boils, decrease the heat to a lively simmer, stirring frequently. After 7 minutes of simmering, mash the fruit a little with a potato masher. Continue cooking, stirring very frequently, and lowering the heat slightly if the jam begins to stick.  After 20 minutes of simmering, or when the jam has thickened, strain the seeds from the sherry and add the sherry to the jam.  Cook a minute or 2 more and when ready, pour into sterilized jars and process according to the manufacturer’s instructions.  Serving suggestion: Try it on turkey sandwiches or with soft cheese and a sprinkling of toasted hazelnuts for dessert.

Seedy Mustard

Seedy Mustard

Seedy Mustard

 

1/2 cup yellow mustard seeds

3 T. brown mustard seeds

1/2 cup apple cider vinegar

1/4 cup pale ale, Belgian-style beer, or water

2 T. light brown sugar

1 T. honey

Pinch of sea salt

1 T. ground mustard powder

 

Pour the mustard seeds, vinegar, and beer into a bowl. Whisk together and allow to soak 8 hours or overnight. Stir in the sugar, honey, salt, and mustard powder. Place about ⅔ of the mixture in a food processor and grind until it becomes a paste, then pour back into the bowl with the unprocessed amount and mix well. Pack the mustard into a pint-sized mason jar and allow to rest for a day in the fridge before using. Keep refrigerated.

Three Stone Fruit Honey Butter

Three Stone Fruit Honey Butter

Three Stone Fruit Honey Butter

 

2 1/2 pounds mixed stone fruit, preferably three different kinds, such as peaches, plums, and apricots, from your favorite local farms

2–3 sticks pastured, organic butter

1/2 – 3/4 cup raw local honey

Lemon juice to taste

Pinch of sea salt

 

Pit and slice the fruit and place in a heavy-bottomed pan over medium-low heat, cooking until it becomes a concentrated paste. (Add splashes of water as you go if the fruit isn’t super-juicy.) Remove from heat and puree with an immersion blender. Add the butter and stir until melted and incorporated into the fruit. Then transfer the mixture to a bowl and allow to cool to body temperature (about 100ºF). Stir in the honey until fully incorporated. Adjust the sweet and sour flavors with lemon juice or honey. Salt will balance and bring out the sweetness. Pack the butter into small Mason jars and refrigerate. This is a lovely treat to share with friends. If you want to keep it for a long time, it is best to freeze it.

Confiture d’Olives et Citron (Sweet Olive Jam with Lemon)

Confiture d’Olives et Citron (Sweet Olive Jam with Lemon)

Confiture d’Olives et Citron (Sweet Olive Jam with Lemon)

 

Note that while you don’t have to break the bank on olives, they should be of reasonably good quality to make a full-flavored jam (i.e. no canned California olives!). Your best bet is probably going to be a Mediterranean or Middle Eastern shop that sells olives in bulk.

 

2 cups (ca. 300g) drained and pitted Kalamata olives (packed)

1 cup (ca. 150g) drained and pitted high-quality green olives (packed)

1 1/3 cup (270g) sugar

1 1/3 cup (325ml) water

1 medium organic lemon

1 large green apple, peeled, cored and diced

1/3 cup (80ml) mild honey

 

Put all the olives in a large saucepan and cover with cold water. Bring to a boil over medium-high heat and boil for one minute. Drain completely. Repeat this process two more times – this should take enough salt out of the olives so that they’re only mildly salty. Set the olives aside and rinse out the saucepan. Add the sugar and 1 1/3 cups water to the saucepan and swirl to combine. Cut a couple of strips of zest from the lemon and drop them in the sugar water. Slice the lemon up very thinly (don’t worry about the seeds), and add the slices to the pan as well. Bring this to a simmer over medium heat and let it cook for about 8-10 minutes, or until it’s reduced to about a cup of liquid. Pour this through a strainer into a bowl, pressing on the lemon solids to extract as much liquid as possible. Return the liquid to the pan, adding the diced apple, honey and olives. Bring to a simmer once again and cook, stirring occasionally, just until the apples are soft and everything is very thick – about another 10 to 15 minutes (you can add a bit of water if it seems to be getting too thick). Remove from the heat and let cool slightly. With an immersion blender or a normal blender, process the entire mixture until it is velvety-smooth. It should be quite a jammy consistency already; if it’s runny you can continue to cook it a little bit more, but keep in mind it will thicken as it cools. Transfer to jars and refrigerate. I haven’t tested how long this keeps, but mine is a week and a half old and still going strong. Of course you can also sterilize a couple of small canning jars and can them for shelf storage.

 

And how to use this miraculous substance? I love this jam with cheese, particularly with hard pungent cheeses like Manchego or Pecorino or an aged farmhouse cheddar. In Scotland nice restaurants will often serve a cheese selection with oat biscuits and a homemade chutney – it would be perfect for that. I’ve also fallen in love with it on sandwiches with Italian dry salami and Emmenthal or Gruyere cheese and a bit of peppery arugula.

Peach and Lemongrass Butter

Peach and Lemongrass Butter

Peach and Lemongrass Butter

 

about 2 lbs (1 kg) ripe, fragrant white or yellow peaches

1 cup (200g) sugar, or to taste

4 fat stalks lemongrass, roughly chopped

2 tablespoons lemon juice, or to taste

 

Bring a large pot of water to a rolling boil. Blanch the peaches by submerging them (in batches, if necessary) for 1 minute and then transferring them to a bowl of ice water. When cool, peel, pit and slice them. Combine them with the sugar in a large bowl and let macerate at room temperature for a couple of hours, during which time the peaches should give up a lot of juice. Strain the peaches, reserving the juice. Place the juice, the sliced lemongrass and 1 cup water in a heavy-bottomed pot and bring to a boil over medium-high heat. Reduce the heat slightly and let simmer until you have a thick, fragrant syrup, about 30 minutes. Strain the syrup, discarding the lemongrass. Return the syrup to the pot and stir in the peaches. Simmer over medium-low heat until the peaches are completely soft, about 20-25 minutes. Remove from the heat and puree, either in a blender or with an immersion (stick) blender. Return to the pot and stir in the lemon juice. Cook over low heat, stirring frequently to prevent scorching, until the puree thickens to the consistency of applesauce, about half an hour. Taste the mixture and add more sugar or lemon juice as desired. Remove from the heat and transfer to a closed container (or, if you’re comfortable with canning, fill into jars and process in your normal way). If not canning, refrigerate immediately and consume within a couple of weeks.

Garlic Mustard & Olive Oil Bread Dip

Garlic Mustard & Olive Oil Bread Dip

Garlic Mustard & Olive Oil Bread Dip

 

2 cup of leaves Garlic Mustard (and blossoms if available)

1 cup of olive oil (and 3 extra tablespoons)

2 tablespoon of lemon juice

1 tsp. of sea salt

3-4 tablespoons of parmesan cheese (or more if you’d like!)

1 clove garlic (optional if you want it extra garlicky)

Directions

 

Place all your ingredients and half a cup of olive in a food processor. Whirr (blend) to a fine texture, then add another half cup of oil. Pulse till well mixed. Pour into a large, clean jar. Pour over your three tablespoons of additional olive oil to seal off any air from getting into your mixture – keeping it fresher longer. Store in the fridge until you’re ready to serve. Just remember you’ll need to let warm to room temperature first – otherwise it will be a bit waxy.

Pickling Spice Blend

Pickling Spice Blend

Pickling Spice Blend

 

1 tablespoons Mustard Seed

1 tablespoon Coriander Seed

1 tablespoon Caraway Seeds

1 Tablespoon Celery Seed

2 Whole Cloves

1 teaspoon Ground Ginger (or a fresh slice if using immediately)

1 teaspoon crushed Red Pepper Flakes

1 or 2 Bay Leaves, broken into pieces

1 teaspoon Whole Allspice Berries

1 teaspoon Black Peppercorns

1 teaspoon Whole Dill Seeds

Persimmon Salsa

Persimmon Salsa

Persimmon Salsa

 

Spoon this refreshing condiment over grilled fish or scoop up yummy bites with tortilla chips.

 

4 small or 3 medium-size firm but ripe Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)

2 tablespoons minced white onion, rinsed, drained

1 tablespoon plus 1 teaspoon fresh lime juice

1 tablespoon minced fresh basil

2 teaspoons minced seeded Serrano chile

2 teaspoons minced fresh mint

1 teaspoon minced peeled fresh ginger

 

Mix persimmons, onion, lime juice, basil, Serrano chile, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)