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Classic Basil Pesto

Classic Basil Pesto

Classic Basil Pesto

 

Pesto is super versatile and it freezes very well. It’s great with pasta, but you can also dollop it on cooked chicken or fish or use it as a sandwich condiment or a dip for crusty bread. If you’re tossing the pesto with pasta, don’t forget to add some pasta cooking water to achieve the proper sauce consistency. Pounding the basil helps to bring out its flavorful oils.

 

6 garlic cloves, unpeeled

½ cup pine nuts

4 cups fresh basil leaves

¼ cup fresh parsley leaves

1 cup extra-virgin olive oil

1 ounce Parmesan cheese, grated fine (½ cup)

 

Toast garlic in 8-inch skillet over medium heat, shaking skillet occasionally, until softened and spotty brown, about 8 minutes. When garlic is cool enough to handle, remove and discard skins and chop coarsely. Meanwhile, toast pine nuts in now-empty skillet over medium heat, stirring often, until golden and fragrant, 4 to 5 minutes. Place basil and parsley in 1-gallon zipper-lock bag. Pound bag with flat side of meat pounder or with rolling pin until all leaves are bruised. Process garlic, pine nuts, and herbs in food processor until finely chopped, about 1 minute, scraping down sides of bowl as needed. With processor running, slowly add oil until incorporated. Transfer pesto to bowl, stir in Parmesan, and season with salt and pepper to taste. (Pesto can be refrigerated for up to 3 days or frozen for up to 3 months. To prevent browning, press plastic wrap flush to surface or top with thin layer of olive oil. Bring to room temperature before using.)

Creamy Garlic Sauce

Creamy Garlic Sauce

Creamy Garlic Sauce

 

On pasta, vegetables, potatoes

 

2 T. olive oil

4 large garlic cloves, minced

1 shallot, minced

1 cup dry white wine

2 T. fresh parsley, chopped

2 T. fresh basil, chopped

1 tsp. dried thyme

1 cup heavy cream

 

In a skillet on low heat, add olive oil and shallot. Cook 4 to 5 minutes until the shallot is soft. Then add the minced garlic and stir for 20 to 30 seconds until the garlic is fragrant. Be careful not to brown the garlic. Immediately add the white wine, parsley, basil, and thyme and simmer until the wine has reduced by half, 10 minutes. Strain the sauce with a fine strainer if desired. Turn the heat to medium high and add the cream. Cook this for 5 minutes until the sauce starts to thicken. Taste and add salt if necessary. Serve warm.

Hot Honey

Hot Honey

Hot Honey

 

1 cup honey

3 tsp red chile pepper flakes, or about 5 small dried peppers, crushed

 

Put honey and hot pepper flakes in a glass microwave safe jar. Microwave for 1 minute and stir to combine (the honey will become thinner and more fluid after it is heated.) We don’t want the honey boil, as this will destroy some of its beneficial properties. Stir and let the honey steep for 15 minutes. Strain into a clean jar. Note: if your honey has cooled and thickened too much to be strained, gently heat it again to loosen it for straining. Honey will keep in an airtight jar in a cool dry place. Once you infuse honey with dried chile flakes I recommend using it within a 3-6 months. If you use fresh hot chiles you’ll want to store the strained honey in the refrigerator to reduce the risk of spoilage. When refrigerated, the hot honey should last for about 3-6 months.

Garlicky Broccolini Pesto

Garlicky Broccolini Pesto

Garlicky Broccolini Pesto

 

3 bunches broccolini

½ cup finely chopped walnuts

½ cup finely grated Parmigiano-Reggiano or pecorino

~½ cup extra virgin olive oil

¼ teaspoon red pepper flakes

2 large garlic cloves, peeled

 

Blanch broccoli in boiling water for 3-4 minutes, until al dente. Remove immediately and plunge in ice water. When completely cooled, remove from water, pat dry, and coarsely chop.  In a food processor, add blanched broccolini, olive oil, garlic cloves, and red pepper flakes. Remove pesto from food processor and place in bowl. Stir in walnuts and cheese. You can also blend cheese and walnuts if you prefer smoother pesto. Add extra olive oil to loosen, if needed.  Serve tossed with al dente pasta, as a bruschetta topping, or as part of an antipasto plate!

El Tiempo’s Green Sauce

El Tiempo’s Green Sauce

El Tiempo’s Green Sauce

 

8 to 10 tomatillos (1 pound), husks peeled

1 poblano pepper

2 garlic cloves, peeled

2 tablespoons fresh lime juice (1 large lime)

2 large Haas avocados, halved, peeled and pitted

1 cup sour cream

1/4 cup cream cheese

3 tablespoons fresh cilantro sprigs

2 teaspoons kosher salt

 

Preheat the oven broiler.  Meanwhile peel the husks off the tomatillos and rinse them in water and dry them. Tomatillos look like small green tomatoes but they have a brighter and slightly citrus flavor. They have a paper like husk that you need to remove before roasting them. Place the tomatillos, poblano pepper and garlic cloves on a sheet pan and roast them on the second highest oven rack until the skin is charred on all sides. After the skin begins to char on one side (about 4 to 5 minutes) flip them over to finish. Take your tomatillos and poblano pepper out. Then you want to sweat them so they are easy to peel. You can do this by putting them in a bowl and covering it with plastic wrap or  placing them in a plastic or paper bag and sealing it to trap the steam in. After five minutes they will be ready to peel. A step by step picture of how this salsa or green sauce comes together. Roasting the tomatillos is what really makes this salsa. It gives the tomatillos a slightly sweet but earthy flavor that I prefer when it comes to making homemade salsa. The poblano pepper adds just a touch of heat but it isn’t overpowering or spicy.  Remove the stem and seeds from the poblano pepper. Place the peeled tomatillos and poblano pepper in a food processor and pulse until they are chopped like a chunky salsa. Add in the lime juice, avocado halves, sour cream, cream cheese, cilantro and salt. Blend the salsa until it is smooth and creamy. If you are not serving it immediately then cover the top surface with plastic wrap to keep the air out and refrigerate it. It will keep up to two days in the fridge. Now if I could only give you a taste, you would understand why this green sauce is my all time hometown favorite. There are few things that make me happier than eating green sauce and tortilla chips. If you are looking for something delicious to make this holiday weekend then you need to try this avocado tomatillo salsa. El Tiempo’s green sauce is summer party food at its best.

Tomato-Cream Sauce

Tomato-Cream Sauce

Tomato-Cream Sauce

1 shallot sliced and diced

4 cloves garlic crushed

2 tablespoons olive oil

3, 14.5 ounce cans fire roasted, diced tomatoes

2 teaspoons salt

pepper to taste

⅓ cup freshly grated parmesan cheese

¼ cup half and half

 

Heat olive oil in a large saucepan on the stove, add shallot and garlic and cook until softened and fragrant. Add 3 cans fire roasted diced tomatoes, salt and pepper. Cover and simmer for a few minutes.

Lower heat and use an immersion blender to combine the ingredients and create a smooth sauce. Return to medium heat and bring to a low boil. Remove from heat, add parmesan cheese and half and half. Serve right away over your favorite pasta.

Cranberries with Brandied Shallots

Cranberries with Brandied Shallots

Cranberries with Brandied Shallots

 

2 T. olive oil

1 T. sugar

2 T. balsamic vinegar

1 C. brandy

10 shallots, medium size, peeled and left whole

2 T. thyme leaves

12 ounces cranberries

1/4 C. brown sugar

1/2 C. water

Kosher salt and pepper, to taste

 

Combine the olive oil, sugar, balsamic vinegar and brandy. Pour over the shallots and place in a baking dish. Add the thyme leaves and season with salt and pepper. Cover with dish with foil and place in a 500° oven for 18–20 minutes. Remove the foil and place back in the oven for another 3–5 minutes, until the shallots are caramelized. Set aside. Place the cranberries, brown sugar and water in a saucepan over medium-low heat. Bring to a boil and reduce to a simmer for 20 minutes, until some of the cranberries begin to break down slightly. Remove from the heat and allow to cool. Combine the cranberries and the brandied shallots in a serving dish. Refrigerate overnight. Serve the dish between cold and room temperature.

Stir Fry Sauces

Stir Fry Sauces

Stir Fry Sauces

 

1/3 C. Soy

1 T, Cornstarch

1-2 T. Honey

 

Mix the soy sauce and cornstarch in a bowl first, then add the honey and mix together.  Add in the last few minutes of cooking a stir fry.

 

All Purpose Stir Fry Sauce:

⅓ C. low sodium soy sauce – or coconut aminos

¼ C. avocado oil – or other cooking oil

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

2 tsp. fresh ginger – grated

pinch of red pepper flakes

 

Ginger Garlic Stir Fry Sauce:

¼ C. avocado oil – or other cooking oil

3 T. soy sauce – or coconut aminos (soy-free alternative)

½ freshly squeezed lemon – about 2 T. of lemon juice

2 tsp. fresh ginger – grated

1-2 tsp. honey – or maple syrup (optional)

1 garlic clove – minced

 

Nut or Seed Butter Stir Fry Sauce:

3 T. nut butter or seed butter – almond butter, sunflower seed butter etc.

3 T. soy sauce – or coconut aminos (soy-free alternative)

3 T. apple cider vinegar

2 tsp. fresh ginger – grated

1 T. honey – or maple syrup, stevia or xylitol

 

Spicy Pineapple Stir Fry Sauce:

4 T. pineapple juice – note: add the pineapple chunks the the stir fry you make

3 T. soy sauce – or coconut aminos (soy-free alternative)

2 T. avocado oil – or other cooking oil

1 T. honey – or maple syrup

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

½ tsp. paprika

¼ tsp. cayenne pepper

pinch of red pepper flakes

 

Teriyaki Inspired Stir Fry Sauce:

3 T. soy sauce – or coconut aminos (soy-free alternative)

3 T. apple cider vinegar

2 T. avocado oil – or other cooking oil

1 T. coconut sugar – or brown sugar

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

2 tsp. fresh ginger – grated

1 garlic clove – minced

 

Sweet and Spicy Stir Fry Sauce:

2 T. apple cider vinegar

2 T. soy sauce – or coconut aminos (soy-free alternative)

3 T. tomato paste

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

1 T. honey – or maple syrup

 

Anything Green Pesto

Anything Green Pesto

Anything Green Pesto

 

5 C. tightly packed wilted greens or herbs*

¼ C. finely grated Parmesan cheese

½ C. nuts or seeds (pine nuts, walnuts, pumpkin seeds)

1 small clove garlic, smashed

1½ C. neutral vegetable oil

Salt to taste

 

*(basil, arugula, spinach, radish tops, parsley, etc.)

 

Bring a medium pot of well-salted water to a boil. Blanch the greens for 30 seconds. Strain, then plunge into a bowl of iced water to chill. Remove the greens from the ice bath and squeeze as much water out of them as possible. Place into the blender with the remaining ingredients and purée until smooth. Season with a little salt.

Creamy Sorrel Sauce

Creamy Sorrel Sauce

Creamy Sorrel Sauce

 

¾ C. chopped sorrel, stem and rib removed

¼ C. chopped parsley

¼ C. chopped chives

2 cloves garlic, chopped

1 T. lemon juice

½ tsp. salt

¼ tsp. freshly ground pepper

½ C. plain yogurt

 

Sorrel is one of my all-time-favorite perennials and it can be used to create a sauce that adds lemony brightness to many meals. Sorrel is a low-fuss plant to grow but you can also find it at some farmers’ markets. As an alternative, you can use spinach and increase the amount of lemon juice to create something that comes close to sorrel’s consistency and tartness. This sauce works well with roasted potatoes, grilled salmon or asparagus. You can also use it as a dip or spread on a sandwich. It is best served the day you make it.  Puree all ingredients except yogurt in food processor. Adjust seasonings. Whisk in yogurt.

Raspberry Rhubarb Sauce

Raspberry Rhubarb Sauce

Raspberry Rhubarb Sauce

2 1⁄2 C. sliced rhubarb (fresh or frozen)

3⁄4 C. water

1⁄2 C. sugar

1 lemon, juice and zest of

1⁄4 tsp. cinnamon

2 C. raspberries (fresh or previously frozen, unsweetened)

 

Combine rhubarb, water, sugar& rind in a saucepan& bring to a boil over medium heat. Reduce heat& simmer until rhubarb is tender, 10 to 15 minutes. Remove from heat, stir in remaining ingredients& let cool.

Pea Tendril & Pistachio Pesto

Pea Tendril & Pistachio Pesto

Pea Tendril & Pistachio Pesto

 

A heaping ½ C. pistachios, chopped & toasted

a few big handfuls of pea tendrils (or any mild soft leafy green)

zest & juice of 1 small lemon

1 small garlic clove

salt & pepper

olive oil (a few T. to ¼ cup)

optional: handful of fresh basil or mint

optional: grated parmesan cheese

 

In a food processor, pulse together everything except for the olive oil. Drizzle the oil in slowly while the blade is running. Add as much or little olive oil as you want. Less oil will make a chunkier pesto, more olive oil will make it smoother. Taste and adjust seasonings.

Simple Remoulade Sauce

Simple Remoulade Sauce

Simple Remoulade Sauce

 

2/3 cup/165 ml mayonnaise, homemade or good-quality commercial

1/4 cup/60 ml Dijon mustard

2 green/spring onions, white and tender green parts, chopped

2 T. finely minced fresh flat-leaf parsley

1 tsp fresh lemon juice

1 tsp Worcestershire sauce

1 T. sweet paprika

Dash of hot-pepper sauce

Kosher salt and freshly ground black pepper

 

In a bowl, whisk together the mayonnaise, mustard, green/spring onions, parsley, lemon juice, Worcestershire sauce, paprika, hot-pepper sauce, and salt and pepper to taste until well blended. Taste and adjust the seasoning, if necessary. The sauce will keep, covered in the refrigerator, for up to 1 day. Bring to room temperature before using.

Peruvian Green Sauce

Peruvian Green Sauce

Peruvian Green Sauce

 

2 jalapenos, trimmed, seeded, and cut into large chunks

1/4 cup crumbled cotija cheese (or grated Parmesan)

1/2 cup mayonnaise

3 garlic cloves

1/2 bunch fresh cilantro, stems removed

10 fresh mint leaves

1 T. freshly squeezed lime juice

1 to 2 T. white vinegar (start with 1, then taste)

1/4 tsp. table salt

 

Place the jalapenos, cheese, mayonnaise, garlic, cilantro, mint, lime juice, vinegar, and salt in a blender or food processor and blend until smooth. Store the sauce covered in the fridge for up to 2 weeks.

Lemon, Garlic, and Thyme Pan Sauce for Chicken

Lemon, Garlic, and Thyme Pan Sauce for Chicken

Lemon, Garlic, and Thyme Pan Sauce for Chicken

 

1 Chicken Backbone

1 T. olive oil

2 cloves garlic

1/2 yellow onion

10 thyme sprigs

splash white wine

2 cup chicken broth

juice of half a lemon

1 1/2 T. flour

 

Heat olive oil in pan. Add the chicken backbone and sear on all sides. Add a splash of white wine to deglaze the pan. Add onion and garlic and sauté until soft. Add thyme, lemon juice and chicken broth. Let simmer for about 20 minutes. Strain out large pieces and bring liquid up to a boil again. Scoop out a cup of liquid and whisk in cornstarch. Add mixture to hot liquid and whisk until smooth. The sauce should thicken and become gravy-like in texture. Salt and pepper as needed.

Roasted Red Pepper Sauce

Roasted Red Pepper Sauce

Roasted Red Pepper Sauce

 

1/2 yellow onion, diced

1 T. oil

1 large garlic clove

One 15-ounce jar roasted red peppers, drained

1/4 tsp. cayenne pepper

1/2 tsp. salt

5 grinds black pepper

2 T. chicken stock or water

 

Cook the onion in the oil in a medium pot over medium heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about a minute more, then add the drained peppers. Stir well. Your goal now is to blend it into a smooth sauce. For this, you can use either a processor, a regular blender, or even an immersion blender. Whatever you choose, add the cayenne, salt, black pepper, and the stock, and process or blend until smooth. Use or freeze.

Salsa Verde II

Salsa Verde II

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.

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.

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.

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.

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.)

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.

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.

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.

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.

Fried Green Plantains with Avocado Black Bean Salsa

Fried Green Plantains with Avocado Black Bean Salsa

Fried Green Plantains with Avocado Black Bean Salsa

 

Juice of 1 lime or 1/2 lemon

1 large or 2 small garlic cloves, minced

1/4 cup (60 ml) olive oil

1 T. chopped fresh cilantro

Salt and freshly ground black pepper

1 large avocado, diced

1 cup (about 175 grams) diced papaya, mango, or pineapple

1 cup (250 grams) cooked black beans, drained and rinsed

 

3 firm green plantains

Vegetable oil, for frying

Salt

 

Whisk the lime juice, garlic, olive oil, cilantro, and salt and pepper in a small bowl. Put the avocado, papaya, and black beans in a larger bowl. Season with salt and pepper and toss with half of the dressing. Taste for seasoning and set aside. Cut off the ends of each plantain so that a small amount of the inner vegetable is exposed. From here, there are many ways to remove the skin. You might be able to peel it with your fingertips, first making a slit from top to the bottom and opening the plantain from the side. You might find it easier to remove the skin in neat sections if you make a few slits down the side. Or, if you have a tough one, you might just use a sharp knife to pare the peel away. If any green skin remains, scrape it off with your knife. Cut each plantain into six to eight 1-inch pieces. Heat 1 inch of oil in a medium-sized heavy skillet over medium-high heat to 325 degrees. If you don’t have the right kind of thermometer, I find plantains forgiving of inexact frying temperatures. As long as they’re not taking more than 5 minutes in the first frying, or not blackening before 2 minutes, you’re probably in a good-enough range.  Add about one plantain’s worth of pieces to the oil, and cook, turning as needed, until they are just a little bit darker in color and hollow sounding when lifted from the oil and tapped, 3 to 5 minutes. Drain them on a large paper-towel-lined plate. Repeat with the remaining plantains in two batches. Using a heavy skillet or the underside of a can, press down on the still-hot fried plantain chunks until they make 2-to-3-inch flattish discs. Return these to the frying pan a handful at a time, and fry until lightly bronzed, about 1 minute more per side. Drain again, and immediately season with salt. Serve the warm plantains with the salad, with the extra dressing on the side to drizzle over the plantains.

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.)

Chunky Rose Petal Pesto

Chunky Rose Petal Pesto

Chunky Rose Petal Pesto

 

​Two cups fresh basil

One cup rose Petals

4 peeled garlic cloves

1 cup toasted walnuts

1 cup of olive oil

1 Teaspoon rosewater

1 cup of freshly grated Parmesan Cheese

1/4 cup of freshly grated Romano Cheese

Salt and pepper to taste

 

Combine everything in the food processor – but hold back 1/4 cup of the rose petals. Give it a few short whirs (pulses) so it has a chunky texture. Remove into a bowl. Mince your remaining rose petals finely.

Blend minced petals into your pesto. Leave a few for garnishing.

Fermented Pineapple Salsa

Fermented Pineapple Salsa

Fermented Pineapple Salsa

2 C. chopped pineapple roughly 1/2 a pineapple

1* jalapeno pepper finely chopped

2 green onions thinly sliced

Sea Salt to taste

Black Pepper to taste

2 T. whey or liquid from another fermented veggie

 

Combine all ingredients in a small jar. Cover with cheesecloth or cotton fabric. Allow to ferment at room temperature for 8-12 hours. Chill in the refrigerator prior to serving at least 2 hours or up to a week.

Notes: 1 jalapeño pepper will make this salsa a little spicy, I would classify it as medium heat. If you want a mild salsa, I’d suggest starting out with 1/4 or 1/2 a jalapeño pepper to start out with and make sure you remove all the white membrane/seeds. If you love super-spicy foods then I’d recommend adding 2 jalapeños. For a salsa with no heat at all, substitute sweet red or green pepper.

Rose and Basil Pesto

Rose and Basil Pesto

Rose and Basil Pesto

 

2 C. fresh basil

1 cup fragrant rose petals

3 cloves garlic

1/2 cup pine nuts (or pistachios or walnuts)

3/4 cup extra virgin olive oil

1 tsp. food grade rose water

1 tsp. freshly squeezed lemon juice (don’t substitute bottled juice)

1 cup Parmesan cheese, freshly grated

1/4 cup Romano cheese, freshly grated

Salt, optional

 

Peel and coarsely chop garlic, then add rose petals, basil, nuts and olive oil in food processor. Pulse blend until everything is well pulverized. Add remaining ingredients and mix well. This can be stored for up to 4 days in the refrigerator.

Roasted Garlic–Herb Sauce

Roasted Garlic–Herb Sauce

Roasted Garlic–Herb Sauce

 

1 head garlic, separated into cloves, unpeeled

2 cups (packed) fresh flat-leaf parsley leaves with tender stems

1 cup (packed) fresh mint leaves

1 cup extra-virgin olive oil

1 tsp. finely grated lemon zest (from about ½ large lemon)

4 tsp. fresh lemon juice (from about ½ large lemon)

1 tsp. red pepper flakes

¾ tsp. kosher salt

 

Heat a medium, heavy (preferably cast-iron) skillet over medium heat. Roast the garlic cloves, stirring occasionally, until the skins have darkened on all sides and the insides are soft, 12 to 15 minutes. Let cool. Peel away the garlic skins and discard; transfer the cloves to a blender. Add the parsley, mint, oil, lemon zest and juice, red pepper flakes, and kosher salt. Blend until a pesto-like sauce forms. Store the sauce in a jar or other airtight container and keep in the refrigerator, where it will last for at least a week, often longer.