Archive | Condiments

The Spiral Miso Dressing

Makes 4 cups | The Spiral, a popular restaurant “health food” restaurant in the late 70s and 80s, served this dressing with its salad of fresh greens and spinach, sliced squash and cherry tomatoes. White miso – actually caramel in color – is milder and lower in salt that other types of this fermented soybean paste.

1/4 onion, chopped

1/4 cup apple cider vinegar

2 cups soybean or vegetable oil

3/4 cup water

1/4 cup tamari

3/4 cup white miso

1-2 tablespoons honey

Combine onion and apple cider vinegar in food processor and process until smooth. Add remaining ingredients and process 3-4 minutes, until smooth. Best after 24 hours.

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Candied Ginger

1 6-inch knob fresh ginger

1/3 cup sugar, plus additional for coating

1/3 cup water

Peel ginger and cut into 1/8-inch disks. Combine sugar and water and bring to a boil Add sliced ginger. Reduce heat and cook about 30 minutes, until ginger is tender. Strain (save flavorful ginger syrup for another use) and arrange pieces of ginger on a rack to dry out overnight. Toss with sugar and store in airtight container for two weeks.

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Pickled Ginger

Makes about ¼ cup

1 4-inch knob fresh ginger

½ cup sugar

½ cup rice vinegar

½ cup water

1 teaspoon salt

 

Peel ginger. Use a vegetable peeler to slice into thin strips. Place in a small glass bowl. In a small saucepan, combine sugar, rice vinegar, water and salt and bring to a boil. Pour over the ginger. Cool, then cover and refrigerate overnight before using. Use within two weeks.

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Two Carambola Chutneys

Carambola (starfuit) fruits vary widely in flavor, from sweet enough to eat out of hand to mouth-puckeringly sour. For these chutneys, adjust the sugar accordingly. They are delicious accompaniments for meat, curry dishes and charcuterie.

Ginger Starfruit Chutney

8 starfruit

1 red onion, chopped

1/2 teaspoon salt

1/2 cup sugar, more or less depending on tartness of starfruit

1/2 cup water

1 1-inch knob ginger, peeled and grated

1 teaspoon chili powder, or to taste

 

Chop starfruit into 1/2 pieces and remove seeds. Combine with onion, chili powder, salt, sugar and water in a saucepan. Bring to simmer and cook over low heat for 30 minutes. Add grated ginger and chili powder and cook for 10 more minutes. Cool and store in glass jar.

 

Lime and Starfruit Chutney

3-4 starfruit

2 key limes

1 tablespoon coconut oil

1/2 teaspoon panch phoran (find in Indian markets)

1 dried chili pepper

1/2 teaspoon salt

1/2 teaspoon turmeric

1/4 cup sugar

1 cup water

 

Cut starfruit and unpeeled key limes into 1/3-inch slices and remove any seeds. In saucepan, heat oil and add chili pepper and panch phoran. Cook over medium heat for 1-2 minutes until seeds pop and release … Read More

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Mango Compote

From chef Julie Frans at Essensia Restaurant and Lounge.

 

¼             red onion, minced and soaked in lime juice

1             medium mango, small dice

½ to 1 jalapeno, seeded and minced

½             large red bell pepper, seeded and small dice

1             teaspoon minced garlic

Chopped mint

Chopped cilantro

Dash of olive oil

Dash of rice vinegar

Kosher salt to taste

Fresh pepper to taste

Combine all ingredients.

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Coconut Saffron Sauce

From chef Julie Frans at Essensia Restaurant and Lounge.

1             can coconut milk

1             cup vegetable stock or water

1             .5-1-oz. piece lemongrass, broken

1             1-oz. piece of ginger

1             star anise pod

Pinch saffron

Dash lime juice

½            tablespoon fish sauce

Brown sugar to taste

Simmer coconut milk, stock, lemongrass, ginger, star anise and saffron together for about 30 minutes on low heat. Remove from heat and add lime juice and fish sauce. Season to taste. Strain.

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Pomegranate Molasses

Pomegranate Molasses

4      cups pomegranate juice

½   cup organic sugar

¼   cup lemon juice

 

In a large, saucepan, heat pomegranate juice, sugar and lemon juice on medium-high heat until sugar has dissolved and the juice starts a slight boil. Reduce heat to very low. Simmer for about an hour, or until the juice has a syrupy consistency and has reduced to about 1 cup. Let cool and pour into a jar container. Store in the refrigerator.

 

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Farofa

Serves 6-8 | This toasted, flavored flour is sprinkled over the feijoada. You can also buy prepared farofa in Brazilian supermarkets.

            2         slices bacon, finely chopped

            2         cloves garlic, finely chopped

            1/8      teaspoon salt

            2         cups manioc flour (coarsely ground, if you can find it)

Cook bacon until golden brown. Add garlic and salt and cook until garlic is lightly colored. Over low heat, add manioc flour and stir constantly until flour is toasted and golden. Transfer to a serving bowl.

 

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Pickled Eggplant (Melanzane sott’Olio)

Take advantage of the season’s bounty by preserving eggplant. Adjust tanginess by adding more or less vinegar to taste.

 

2 pounds Asian eggplant

Kosher salt

3-4 cloves garlic, finely minced

3 tablespoons red wine vinegar

1 fresh hot pepper, sliced in half lengthwise

3 tablespoons fresh basil leaves, cut in thin strips

Extra virgin olive oil

 

Peel eggplant and cut in thin strips about 1/4-inch thick. Toss with 3 tablespoons kosher salt and refrigerate for 6 hours or overnight. Drain thoroughly. Take a handful of eggplant and squeeze as much liquid out of it. Repeat with all eggplant.

Combine eggplant with garlic, vinegar and basil leaves and combine thoroughly, Place eggplant in a jar, tuck hot peppers inside, and add olive oil to cover. Cover and refrigerate. After a few hours, you may have to add more olive oil. This is ready to serve immediately and keeps for a month or two in the refrigerator, but serve at room temperature.

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