Archive | Condiments

Andy’s Pickled Verdolagas (Purslane)

From Jessica Prentice’s Seven Stars of Summer 2016

Andy Renard, Three Stone Hearth’s self-dubbed French Pickler, recently began culturing purslane to sell at our shop.

AndyExtAndy’s father’s family is from Guadalupe in the French West Indies where purslane is called poupier. As a child growing up in Missouri, Andy liked finding this mucilaginous vegetable (think nopales and okra) while weeding the garden with his mother. They would prepare it for the evening’s supper by lightly blanching it, then cooling and tossing in vinegar, olive oil, salt, and pepper. When Andy moved to California, he discovered this childhood favorite at the farmers’ markets, although here it was called purslane. His pickled purslane was a love-at-first-bite experience for me. The meaty leaves hold up to brine with their pleasant saltiness and acidity.

Andy and the others in Three Stone Hearth’s “fermentation and preservation circle” have come up with cultured versions of purslane to reflect many parts of the world where this plant is enjoyed. This pickeled verdolagas (purslane’s Spanish name) features Southwestern spices.


two 2-quart Mason jars
6 tablespoons Celtic sea salt
2 quarts non-chlorinated water
½ pound purslane
1 bunch scallions, sliced into ¼-inch pieces
4 cloves garlic, sliced
2 teaspoons coriander seed, toasted
2 teaspoons cumin seed, toasted
5 or 6 sprigs fresh oregano
¼–½ teaspoon red chile flakes (to taste), or, when in season, slices of fresh red peppers such as New Mexico chile

Wash the jars in hot soapy water, rinse, and air dry.… Read More

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Tarragon Aioli

From A Friendsgiving Picnic by Melissa Fairchild Clark


Chef Shane Meistrich ( Photo by Natalie and Cody Gantz

I want to thank my favorite fellow chef, Shane Meistrich (in the photo at right), for giving me the tip of using a whole egg (rather than just the yolks) after I’d broken my sauce … twice.

Makes ½ pint
2 large eggs
½ lemon, juiced
1 teaspoon salt
1 clove garlic
1–1½ cups extra-virgin olive oil (Avoid a super-grassy oil if you don’t want the aioli to look green.)
1 tablespoon plus 1 teaspoon minced fresh tarragon

Blend the eggs, lemon juice, and salt on a medium setting in a food processor or blender. Add the clove of garlic and blend for about 10 seconds. (Press the garlic through a garlic press first if you think your blender is not up to thoroughly blending it in.)

With the blender running, slowly drizzle in the olive oil in, keeping an eye on the consistency of the emulsification. You want to stop adding oil when it looks like a good schmear, and it may only take 1 cup of the oil. If you add too much, the texture might break and you’ll have to start over.… Read More

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Pear and Pomegranate Salsa

Recipe by Barbara Kobsar

Art by Patricia Robinson

Featured in What’s in Season?

For the past year, artist Patricia Robinson has been collaborating with long-time Edible East Bay contributor Barbara Kobsar on illustrated recipes like this salsa for our “What’s In Season” column. Currently a therapist working in Danville, California, Robinson says, “As a long-term vegan, I especially enjoy painting the vibrant ingredients our California farmers bring to market.” Our newsletter staff thought this recipe, with its vibrant and festive colors, would be a wonderful idea for a holiday gathering.


A festive salsa to serve with tortilla or pita chips, goat cheese, turkey, chicken, or pork.

Makes approximately 3 cups

2 pears, cored and diced
Seeds from 1 fresh pomegranate
(Drain seeds on paper towels for about 5 minutes)
1/2 small red onion, diced
1/4 to 1/3 cup chopped cilantro leaves
Juice of 1/2 lemon or lime
1 tablespoon chopped seeded jalapeño pepper (optional)

Gently toss all ingredients together in a medium size bowl. Season with salt and pepper. Use immediately or refrigerate for up to 2 days.


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Cranberry Apple Chutney

Featured in A Friendsgiving Picnic by Melissa Fairchild Clark

Makes 1½ pints

12 ounces fresh or frozen cranberries
1 medium onion, medium dice
1 large Fuji apple, diced
1 cup golden raisins
1 cup raw sugar
½ cup red wine vinegar
½ cup water
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
1 teaspoon ground ginger

Place all of the ingredients in a medium-size pot and stir to combine. Bring the mixture to a boil and reduce to a simmer. Stir occasionally so that the chutney doesn’t stick to the bottom of the pot. When the chutney has cooked down and looks glossy, remove it from the heat and let it cool for about 10 minutes. Pour the chutney into jars and let cool to room temperature before refrigerating.

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Grilled Lamb Chops with Chimichurri from The Local Butcher Shop

The Local Butcher Shop sources its lambs from two nearby farms.

At Emigh Lamb, located in Rio Vista, Solano County, Martin and Jeanine Emigh run Rambouillet cross ewes with Suffolk/Hampshire rams. After being weaned, the lambs graze free on natural pastures of alfalfa, clover, filaree, and rye grass with no added pesticides or fertilizer.

At Magruder Ranch in Potter Valley, Mendocino County, the Magruder family’s lambs are born out on pasture, where they are rotated to encourage a shift toward perennial California native species. Once weaned, the lambs fatten on a 100% pasture diet of white and red clover, rye grass, fescue, sour dock, plantain, harding grass, and orchard grass, with the occasional thistle thrown in.

Pastured lamb has so much flavor that it needs little seasoning beyond salt. To prepare the recipe below, ask for chops cut to a one-inch thickness.

lamb-4Grilled Lamb Chops 

8 lamb loin chops, 1-inch thick
Extra virgin olive oil

About 1 hour before grilling, salt the lamb chops on both sides and allow to come up to room temperature. Just before grilling, rub both sides of the chops with olive oil. Grill over high heat, about 4 minutes per side. Stand the chops upright on the bone (like an upside-down T) and cook for another 4 minutes so the heat can travel up through the bone to cook off any remaining rawness.… Read More

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Fig Chutney

Encuentro chef Lacey Sher prepares this fig chutney using fruit from Rick and Kristie Knoll’s Brentwood orchard. She serves it with pâté and says it’s also delicious with cheese and a host of other things.

Fig chutney offers a sweet addition to almost any meal.

Fig chutney offers a sweet addition to almost any meal.

Yields approximately 3 cups

1 tablespoon olive oil
1/2 cup onion, diced small
1/4 cup red wine
1/4 cup balsamic vinegar
1/4 cup sugar
2 cups fresh figs, roughly chopped
1 sprig fresh thyme, leaves picked off stems
Water to cover

Heat olive oil in a saute pan and add the sliced onion, sweating them until softened. Deglaze with red wine, then add balsamic vinegar, sugar, and figs. Simmer until thickened, about 20 minutes. Fold in thyme leaves about 2 minutes before finished cooking. Cool. Process in food processor until smooth. Adjust with balsamic vinegar, salt, pepper, and water if needed.

Store in refrigerator, but let stand at room temperature 15 minutes before serving. Will keep for 2 weeks.

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Charcuterie Condiments: Red Wine Gelée and Kumquat Marmalade

Diners at Lungomare and Chop Bar can enjoy housemade charcuterie and condiments, served on a board . Seen from above the board holds (clockwise from upper left): housemade lonza, housemade sauerkraut, mixed olives, housemade pork terrine, pickled vegetables, chorizo, whole-grain mustard, and Acme baguette.

Diners at Lungomare and Chop Bar can enjoy housemade charcuterie and condiments, served on a board . Seen from above the board holds (clockwise from upper left): housemade lonza, housemade sauerkraut, mixed olives, housemade pork terrine, pickled vegetables, chorizo, whole-grain mustard, and Acme baguette.


Here are two condiments Chef Craig DiFonzo makes to serve with the charcuterie at Lungomare.

Red Wine Gelée

The spice and texture of this gelée is a nice complement to cheese, and the acid helps cut though the fat.

16 sheets gelatin
2 cups cabernet sauvignon
¼ cup sugar
3 star anise
5 juniper berries
1 cinnamon stick

Place the gelatin sheets in a tray of cold water to bloom, making sure they are not sticking together. Meanwhile, combine and boil all the other ingredients together in a pot. Once the gelatin has softened, strain off the water and add the gelatin to the pot. Simmer for about 5 minutes and then strain through a fine mesh strainer into a flat 2-inch-deep baking dish. Place in the fridge to cool. Once it’s chilled, cut the gelée into any shapes you like and serve with cheese.

Kumquat Marmalade

The sweet, sour, and bitter of flavors of this marmalade complements the texture and flavor of charcuterie items like pâtés and dry salami that are higher in fat.… Read More

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Pickled Green Walnuts


From Green Walnuts:An elegantly bitter harvest


My favorite way to enjoy these pickles is on crostini with a sharp cheese, such as cheddar. Garnish with fresh herb, such as chervil, for a bit of brightness.

Yields about 2 quarts.

30 green walnuts
¼ cup kosher salt
1 quart water
1 quart apple cider vinegar
½ cup granulated sugar
1 tablespoon dark molasses
1 tablespoon black peppercorns
1 tablespoon allspice berries
5 cloves

Wash a half-gallon jar well with hot soapy water, rinse, and air dry.

Add salt and water to jar and stir to dissolve the salt. Stab each walnut with a fork a few times to help the brine penetrate the flesh, then submerge and let them ferment for 10 days at room temperature.
Remove walnuts from the brine, place them on a baking sheet or other tray, and let them sit in the sun for 24 to 48 hours, or until they turn completely black.

Wash 2 quart jars well with hot soapy water, rinse, and air dry. Divide the walnuts evenly into these jars. Bring the vinegar, sugar, molasses, and spices to a boil then pour over the walnuts. Try to leave little headspace in the jars (if you need more liquid, add a bit more vinegar).… Read More

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Alex Lewin’s Fermented Carolina-Style Slaw and Lacto Fermented Vegetables

The recipes below are reprinted with permission from Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen by Alex Lewin.

Fermented Carolina-Style Slaw


Courtesy of Quarry Books.

Carolina-style slaw is a type of coleslaw traditional in the southeastern United States. . . . It’s clear to me that today’s Carolina slaw, soured with vinegar, is a re-creation of the slaws of yesteryear, which must have been fermented—soured via bacterial action—because that was how one kept cabbage. . . . The big benefit, besides taste and texture, is that the fermentation process makes everything easier to digest—both the cabbage and whatever it’s accompanying. The same recipe can be made with broccoli, cauliflower, Brussels sprouts, and shredded turnip. Or you could replace all the cabbage with celery root if you wanted to.    –AL

1 pound green cabbage
1 large onion (red, yellow, or white)
1 large green bell pepper
1 large carrot
½ apple (optional)
¼ pound celery root, or 1 teaspoon celery seed
4 teaspoons sea salt
¼ cup honey (or less, if you have included an apple)
6 tablespoons oil (a mixture of sesame, coconut, and olive oils works well)
2 teaspoons dry mustard
1 piece (1⁄3 inch) ginger root, peeled and grated (optional)
Freshly ground black pepper

Yield: 1 quart or 2 pounds
Prep time: 20 minutes
Total time: 4–7 days
Large cutting board (wood is ideal)
Large knife (a chef’s knife is ideal)
Large mixing bowl
2 Mason jars (1 pint each) or similar glass jars with tight-fitting lids
Colander or strainer

Thinly slice the cabbage, onion, and bell pepper.… Read More

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Panch Phoron Raspberry Sauce


Photo courtesy of Roshni Kavate

By Roshni Kavate

6 ounces raspberries
2 tablespoons sugar
1 teaspoon lemon juice
1/4 teaspoon lemon zest
1.5 teaspoons crushed Panch Phoron

Combine all ingredients in a small saucepan. Cook over low heat until berries break down and the sauce lightly thickens. Turn heat off after 10 minutes and store sauce in a glass jar in the refrigerator.

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