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salad

Salad Days

Keep fresh, green veggies on your plate all winter

By Tara Swartzendruber-Landis | Photography by D. Lucas Landis  

Fresh greens are a wonderful way to bring a fresh bite to the winter plate as well as a lighter way to eat around the holiday feasting season. Head to the market in the winter months and you will find kale, spinach, salad mix, romaine, bok choy, arugula and other fantastic varieties to liven up any winter brunch, lunch or dinner.

How to buy: Greens should be fresh looking, not wilted, and should smell fresh.

How to store: Take greens home and wash them thoroughly. Remove any wilted or decaying leaves. Dry them well. Store them covered. Greens should keep in the refrigerator for several days to a week.

Greens pair well with: anchovies, apples, bacon, basil, beets, black pepper, blueberries, cheese, chilies, coriander, corn, croutons, curry, Dijon mustard, eggs, fennel, garlic, ginger, green beans, green onions, ham, leeks, legumes, lemon juice, mushrooms, nuts, oil (olive, nut or sesame), oregano, parsley, pasta, peaches, pears, potatoes, red onion, sage, salt, seeds (pumpkin, sesame, sunflower), strawberries, sweet potatoes, tarragon, thyme, tomatoes, vinegar.

Hints for making a great salad:

• Think about your toppings and … Read More

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Sancocho is a traditional Puerto Rican stew. This recipe comes from Javier Mendez of Javier’s Bistro in South Bend, Indiana.

Sancocho and Sofrito

Sancocho is a traditional Puerto Rican stew. This recipe comes from Javier Mendez of Javier’s Bistro in South Bend, Indiana.

Sancocho

Note: Adobo, yuca and plantains can be found at Latin American groceries and many larger supermarkets. Pre-made sofrito is also sometimes available.
Makes 6 portions

2 tablespoons vegetable or olive oil
1½ pounds stew meat, cut into 2- to 3-inch pieces (Javier uses beef, but this dish could be made with chicken or pork.)
1 large onion, diced in large pieces
½ pound red potato, diced
½ cup celery, diced in large pieces
1 cup summer squash or carrots, diced in large pieces
⅓ pound plantain, sliced
½ cup tomato sauce
½ cup red wine
2 quarts water
2 teaspoons garlic, minced
¼ bunch cilantro leaves, chopped
2 teaspoon adobo (see note above)
¼ cup sofrito (see recipe below)
½ teaspoon oregano
¼ teaspoon marjoram
2 bay leaves
2 cups corn kernels
⅓ pound yuca, peeled and diced
1 cup peas

Heat the oil in a large frying pan. Cook the meat over medium-high heat until browned on all sides. Add the onion and sauté for 2 minutes. Add the potatoes, celery, squash or carrots and plantains and sauté … Read More

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SwissChardPickles

Pickled Swiss Chard Stems

Photo by D. Lucas Landis

Adapted from Bon Appétit

These tasty pickles are quick to make and a beautiful addition to your table. Our taste testers could not get enough of them!

Yield: 3 pints

3 cups Swiss chard stems (1–2 bunches), chopped

3 large shallots, thinly sliced

2-inch piece of ginger, cut into 9 slices

3 cloves garlic, sliced

1½ teaspoons coriander seeds

3 tablespoons Hobo Jim’s “Hair of the Dawg” hot sauce (available at many local food co-ops and farmers markets)

2½ cups distilled white vinegar

2 cups sugar

Divide the Swiss chard, shallot, ginger, garlic, coriander and hot sauce among 3 pint-size jars. In a separate bowl whisk the vinegar and sugar together until the sugar has dissolved, 1–2 minutes. Divide the vinegar mixture among the 3 jars, then use a chopstick or spoon to mix the contents. Put a lid on each jar and place them in the refrigerator for 2–5 days.

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Radish Pesto

Radish Leaf Pesto

Photo by D. Lucas Landis
Adapted from TasteofBeirut.com

Yield: about 2 cups

2 ounces radish greens, washed and dried
4 ounces almonds, toasted and chopped
2 cloves garlic
8 ounces olive oil
4 ounces feta cheese
3 ounces grated Parmesan
Salt to taste

Finely chop the greens. Set them aside. Place the almonds and garlic in a food processor and blend until the almonds are finely chopped. Add the greens and then slowly add the olive oil. Add the cheeses at the end and blend again. Salt to taste. Serve over pasta or on bread.

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Chestnut Purée (Crème de Marrons)

Our editor, Maya Parson, enjoyed this wonderful treat during her travels this summer in France. This is a traditional regional food that celebrates the nutty sweetness of the chestnut. Enjoy our version on a slice of bread with butter or in a breakfast crepe.

Makes about 3 half-pint jars

1 pound chestnuts

2. cups sugar

1 vanilla bean

1/2 cup water

1 pinch salt

Preheat oven to 350. Place chestnuts flat side down on a cutting board; slice an X through the outer layer of each chestnut shell. Place these in a single layer on a baking sheet and put them into the oven.

After about 5–10 minutes, the shell should start to peel back from the nut. Remove the nuts from the oven and peel them. (They will be very hot, so be careful not to burn your fingers.) Note: If you are using frozen chestnuts, you can skip this step and simply cut the defrosted chestnuts in half and remove the meat. Freezing the chestnuts first causes the meat to pull away from the center of the shell.

In a heavy-bottomed pan, place the chestnuts and enough water to cover them. Over medium heat, cook the chestnuts for Read More

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Sauteed Collard Greens with Hot Pepper Vinegar

Recipe courtesy of Michael Freed
Adapted by Tara Swartzendruber-Landis
Photo by D. Lucas Landis

Collard greens are often boiled with fatback until they melt in your mouth. While delicious, we suggest a fresh twist on this classic for your Thanksgiving table: a quick sauté and braise, resulting in vibrant greens with just a bit of crunch. The hot pepper vinegar is a traditional Southern condiment that is great for using up the abundance of spicy peppers available in September.

Collard Greens 

1–2 tablespoons bacon fat or olive oil

7 cups collard greens, sliced into ¼-inch pieces (can substitute kale or kohlrabi leaves)

½–¾ teaspoon kosher salt

½ cup chicken broth

½ fresh lemon

Hot pepper vinegar (recipe follows)

In a large skillet, heat the fat over medium heat. Add the greens and salt into the pan. Sauté until the greens begin to wilt. Pour in the chicken broth, cover and braise for 7–10 minutes. Add a squeeze of fresh lemon and adjust the seasonings. Serve with hot pepper vinegar.

Hot Pepper Vinegar

Make sure that you store the vinegar in a glass jar or bottle with a plastic or rubber stopper rather than a metal lid. The pepper vinegar will … Read More

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Peach Compote

Peach Melba Compote

Photo by D. Lucas Landis

Recipe from Put ’em Up! Fruit by Sherri Brooks Vinton Used by permission of Storey Press

1 cup water

1/4 cup bottled lemon juice

4 pounds peaches

4 cups sugar

1 pint raspberries

Combine the water and lemon juice in a large bowl. Peel, pit and slice the peaches, adding them to the lemon juice water as you go. Add the sugar, toss to coat the peaches, and set aside for 2 to 4 hours to toughen the fruit. 

Transfer the peach mixture to a large nonreactive pot and slowly bring to a simmer. Continue to simmer, gently stirring occasionally, until the fruit is softened but not falling apart, 5 to 10 minutes. Remove from heat. Allow the compote to rest for 5 minutes, giving it an occasional gentle stir to release trapped air; it will thicken slightly. Skim off any foam.

Divide the raspberries among 4 clean, hot pint jars. Ladle the hot peaches into the jars, leaving . inch of liquid above the peaches and . inch of headspace between the top of the mixture and the top of the jar. Use the boiling-water method to process the jars for 10 minutes. Turn … Read More

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Photo by D. Lucas Landis

Grandpa Albie’s Fresh Pickles

Photo by D. Lucas Landis

Recipe courtesy of Granor Farm

On occasion, your CSA box might surprise you with a recipe and nearly everything needed to make it. Last summer, pickling cucumbers, garlic, dill, a quart-size Mason jar and this recipe for Grandpa Albie’s Fresh Pickles from Granor Farm was a mid-summer gift.

1/2 cup vinegar (apple cider or white)

1 tablespoon salt

3 tablespoons sugar

1 tablespoon minced garlic

1/4 teaspoon yellow mustard seeds

1/4 teaspoon black peppercorns

Fresh dill to taste

2 large cucumbers or 1. pounds small pickling cucumbers, sliced

In a quart Mason jar, place the vinegar, salt, sugar, garlic, mustard, pepper and dill. Add the cucumber slices and fill with warm water to within 1/2 inch of the mouth of the jar. Put on lid and shake. Place in the fridge for 24 hours, then enjoy.

Refrigerated, Grandpa Albie’s pickles keep for three weeks, but we guarantee they won’t last that long.

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Mint and Cilantro Chutney

in season

 

Mint and Cilantro Chutney

BY SCOTT WOODS (NOA NOA WOOD GRILL AND SUSHI BAR, WARSAW, IN)

Photo by D. Lucas Landis

 

This fresh chutney works well with a hearty fish like swordfish or cobia. You can also toss it with grilled shrimp or serve it over the Couscous and Mint salad. Look for the first local tomatoes at your farmers market in mid to late May.

1 cup packed roughly chopped fresh cilantro

½ cup packed roughly chopped fresh mint

¼ cup chopped red onion

¼ cup diced tomato (no skins)

1 tablespoon coconut milk

½ tablespoon lemon juice

1 small hot chili

1 medium clove garlic, minced

1 teaspoon freshly grated ginger

½ teaspoon sugar

¼ teaspoon curry powder

⅛ cup water

Kosher salt, to taste

 

Place all ingredients except the salt into a food processor. Pulse until all ingredients are finely chopped. Add additional water as needed (1 tablespoon at a time, to form a thick but pourable sauce). Salt to taste. Use the sauce immediately or transfer to an airtight container and store in refrigerator for up to a week.

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Fresh Rhubarb Salsa

in season

Fresh Rhubarb Salsa

Recipe courtesy of Loren Shaum

Photo by D. Lucas Landis

 

Use only tender, thin stalks of rhubarb for this salsa. It pairs well with grilled chicken or pork.

 

1 cup diced rhubarb stems

¾ cup diced English or Lemon Globe cucumbers

½ cup diced yellow bell pepper

½ cup chopped fresh cilantro

1 teaspoon honey

½ teaspoon salt

Fresh ground pepper

1 tablespoon canola or vegetable oil

Juice from half a lime

 

Place the rhubarb, cucumber, bell pepper and cilantro in a medium-sized bowl. Mix thoroughly with a spoon. In a separate bowl, whisk the honey, salt, pepper, oil and lime juice. Add this to the vegetable mixture. Stir to coat. Adjust seasoning with more salt, pepper and honey, if desired.

 

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