Archive | Condiments

TALLGRASS PRAIRIE TABLE’S RHUBARB COMPOTE

rhubarbCompote

4 cups chopped rhubarb (the redder the better)
¼ cup red wine vinegar
¼ cup dried hibiscus flowers (available at your local Hispanic market)
2 cups sugar
3 tablespoons ground black pepper

Place all ingredients in a medium pot and bring to a simmer over medium heat.

Reduce to low flame and cook until rhubarb it reaches a stewed consistency.

Immediately spread compote on to a baking sheet. Cool to preserve color.

COURTESY OF CHEF MICHELLE DONALDSON

Chef Michelle Donaldson of the fantastically local farm-to-fork restaurant Tallgrass Prairie Table prepared this lovely and delicious rhubarb flatbread. Michelle originally prepared this dish for the first dinner she cooked at Living Kitchen Farm and Dairy, where Tallgrass Prairie Table procures the bulk of its ingredients. If you stop by, you might even find this delicious flatbread on the menu sometime. You never know since, thankfully, the menu is dictated by local, seasonal ingredients. When you make the compote recipe, use it to make your own flatbread pizzas as well as with roasted meats, a variety of cheeses and with local yogurt for breakfast.

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RHUBARB FREEZER JAM WITH CITRUS AND THYME

rhubarbFreezerJam

While you can certainly can this jam in the traditional method, we found that freezing it works just as well and is a heck of a lot easier. Delicious on toast and other breakfast pastries but equally charming tucked inside a grilled cheese or Monte Cristo for lunch or dolloped over vanilla ice cream for dessert.

4 pounds rhubarb, leaves and ends trimmed and stalks cut into
½-inch pieces
3½ cups sugar
½ teaspoon salt
Zest of 1 large orange
1 small bunch fresh thyme
1 lemon, cut in half and seeded

Combine rhubarb, sugar, salt, zest and 6–10 sprigs of thyme in a large heavy-gauge, nonreactive Dutch oven or stockpot. Add juice from the lemon and add spent halves to the pot also. Mix well and refrigerate overnight.

Place pot over medium-high heat and bring to a boil. Cook and stir constantly for about 15 minutes. Reduce heat to medium-low and simmer, stirring often, for another 15 minutes.

Test readiness of the jam by placing a tablespoon of jam on a chilled plate in the freezer. If jam is set when cool, it’s ready. If it still seems loose, cook over medium-low heat for another 5–10 minutes and test again. Remove from heat and remove lemon halves and thyme stems. Cool to room temperature.

Ladle the cooled jam into plastic containers leaving about ½ inch air space at the top of container. We added a sprig of thyme to each container for extra herbal flavor. Cover and place in the refrigerator overnight. Keep 1 container in the refrigerator for eating now and place the rest in the freezer for later.

COURTESY OF EDIBLE TULSA KITCHEN

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BLUEBERRY BUTTERMILK PANCAKES WITH BLUEBERRY SYRUP

We used Fairview’s Best organic whole wheat flour from John’s Farm. Available at Whole Foods.

Makes 12–16 pancakes

1½ cups all-purpose flour
¾ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
3 tablespoons sugar
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
Grated zest of 1 orange
2¼ cups buttermilk
4 tablespoons unsalted butter, melted, plus more for griddle and for serving
2 cups fresh blueberries
Blueberry syrup, for serving (recipe follows)

Heat griddle to medium-high. Heat oven to 200°; place a baking sheet in the oven. Whisk together flour, baking powder, baking soda, salt, sugar and cinnamon in a medium bowl. Add eggs, orange zest, buttermilk and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining ½ teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

Using a ladle, spoon about ½ cup onto the griddle in puddles that are roughly 2 inches away from one other. Scatter with berries. When pancakes have bubbles on top and are slightly dry around edges, about 2½ minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter, keeping finished pancakes on a heated baking sheet in oven. Serve warm.

BLUEBERRY SYRUP

Makes about 4 cups

Homemade fruit syrups taste more like fruit than sugar, and are not as thick or cloying as the supermarket variety. This recipe makes more than you’ll need for breakfast, but this gorgeous-hued concoction will keep for 6 months in the refrigerator.

1½ pounds blueberries (5 to 6 cups)
2 cups sugar
6 (1-inch) strips of lemon zest, removed with a vegetable peeler
¼ cup fresh lemon juice

In a large saucepan, combine the blueberries with 2 cups of water. Crush the berries slightly with a potato masher and bring to a simmer. Simmer over low heat for 15 minutes until the berries start to burst. Strain the juice into a clean saucepan, pressing hard on the solids to extract all of the juice—you should end up with about 2½ cups of juice. Discard the solids.

Add the sugar and lemon zest and bring the mixture to a boil, stirring to dissolve the sugar. Reduce to a simmer and cook until the mixture thickens, about 20 minutes. Stir in the lemon juice and let the syrup cool. Discard the lemon zest before pouring the syrup into clean bottles or jars. Seal and refrigerate for up to 6 months.

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BLUEBERRY-BOURBON BBQ SAUCE

blueberryBBQ

This zesty sauce is super easy—stir, simmer and sauce it up! Lacquer it over everything from grilled chicken to salmon to pork ribs. Or serve it alongside your favorite roast, stir it into vinaigrette or smear on a turkey sandwich

Makes about 4 cups

1 tablespoon vegetable oil
1 red onion, chopped
3 cloves garlic, minced
1 poblano or jalapeño pepper, chopped
1 tablespoon grated ginger
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground chile
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup bourbon or other whisky
3 cups blueberries, fresh or frozen
1 cup apple cider vinegar
½ cup ketchup
½ cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons molasses
Kosher salt and freshly ground black pepper

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic, poblano, ginger, coriander, cumin, ground chile, cinnamon and cloves and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, about 5 minutes. Stir in blueberries, vinegar, ketchup, brown sugar, Worcestershire sauce and molasses; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper to taste. Let the sauce cool slightly then transfer to a blender or food processor and purée until smooth.

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LOCAL CAESAR

localCaesar

Makes about 1 cup

Go local by swapping traditional olive oil for delicious, local pecan oil.

2 cloves garlic
1 pinch kosher salt
5 anchovies or equivalent amount of anchovy paste
1 teaspoon Dijon mustard
2 large egg yolks
2 tablespoons freshly squeezed lemon juice
½ cup pecan oil (We used Knight Creek Farms.)
¼ cup grated Parmesan cheese
Kosher salt and freshly cracked black pepper

On a cutting board, crush and mince garlic very fi nely. Add kosher salt and continue to chop and crush garlic until it forms a paste. Transfer to a bowl and add anchovies. Mash until combined. Whisk in mustard, yolks and lemon juice. A drop at a time, begin adding pecan oil until mixture begins to look creamy. Th en add oil in a slow steady stream until all oil is incorporated and dressing is thick and glossy. Stir in cheese and taste for additional salt, pepper or lemon juice.

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SHALLOT AND CHAMPAGNE VINAIGRETTE

shallotVin

Makes about 16 ounces

Delicious over tender greens and a poached egg, especially a Fischer’s Eggs duck egg

4 ounces champagne vinegar
2 large shallots, finely minced
1 large pinch of salt
A few grindings of black pepper
12 ounces olive oil

In a medium mixing bowl, stir together vinegar, shallots, salt and pepper. Gradually whisk in olive oil to form a temporary emulsion. Stores well in the refrigerator for up to 2 weeks.

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HOT BACON AND MUSTARD DRESSING

hotBaconDressing

Makes about 24 ounces

Especially delicious over spinach greens, this dressing holds up well to heartier greens such as Swiss chard and kale. Works well over tender greens for a wilted salad.

2 pounds local bacon, cut into small strips
¾ cup brown sugar
¼ cup whole-grain mustard
1 teaspoon salt
½ teaspoon freshly cracked pepper
⅓ cup water
1 cup balsamic or sherry vinegar

Cook bacon pieces until crisp in a large sauté pan. Remove bacon and reserve. With fat over medium-low heat, add sugar, mustard, salt and pepper and stir until sugar is dissolved. Remove from heat and carefully whisk in water and vinegar. Serve warm over greens with bacon pieces. Refrigerates well for several weeks.

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ROASTED RED PEPPER VINAIGRETTE

roastRedPepperVin

Makes about 12 ounces

A lighter take on the classic vinaigrette, a 1:3 vinegar-to-oil ratio, this zingy dressing uses ⅔ less oil than the traditional.

½ cup olive oil
½ cup apple cider vinegar
3 bell peppers, roasted, seeded and de-stemmed
½ teaspoon salt
¼ teaspoon freshly cracked pepper

Purée all ingredients in a blender just until smooth. Serve over your favorite greens, vegetables or fruits, especially citrus.

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HERBED BUTTERMILK DRESSING

herbBtrMlkDressing

Makes about a quart

Ditch the powdered ranch packets and enjoy this cool and creamy, fresh herb packed dressing.

3 cloves garlic
½ bunch cilantro
2 tablespoons fresh oregano
¼ cup snipped fresh chives
2 tablespoons fresh dill
1 teaspoon salt
½ teaspoon freshly cracked pepper
1 cup good-quality or homemade mayonnaise
½ cup sour cream or crème fraîche
¼ cup white vinegar
1–2 cups buttermilk

Purée all ingredients except buttermilk in a blender until smooth. Pour in buttermilk until dressing reaches desired consistency. Keep in mind that this dressing will thicken upon chilling.

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ASIAN MINT SAUCE

Makes about 1 cup

Lamb and mint sauce are a classic pairing—this zesty version keeps up with the bold flavors of a spicy Asian marinade.

2 tablespoons grated palm or brown sugar
2 tablespoons peanut oil
¼ cup (60ml) rice vinegar
Zest and juice of 1 lime
1 tablespoon fish sauce
1 jalapeño pepper, finely chopped (keep the seeds if you want a bit of heat)
2 green onions, sliced on an angle
2 cups mint leaves, torn

Combine all ingredients in a bowl, stirring to dissolve the sugar.

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