Archive | Condiments

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.

PEAR & POMEGRANATE SALSA

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.

pear-salsa

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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
Salt
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
Salt
Pepper

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.

From GRABISHFARM ON THE PLATE at Lungomare

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

crostini

From Green Walnuts:An elegantly bitter harvest

RECIPE AND PHOTO BY KRISTEN RASMUSSEN

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

CarolinaStyleSlaw3

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
Equipment:
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

Panch-Phoron-Raspberry-Sauce-1

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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Locavore Mayonnaise

When I make this mayonnaise, which is frequently, I rarely measure. I just start with one egg yolk and do everything to taste and to texture (or until my arm gets tired).

  • 1 egg yolk (I always use eggs from pastured chickens)
  • ½ cup local olive oil
  • ½ teaspoon prepared mustard (or make your own by harvesting seeds from a local field and grinding them yourself)
  • Juice of half a lemon, or up to 1 teaspoon vinegar
  • Sea salt to taste
  • ¼ cup yogurt cream or crème fraîche
  • Optional: Black pepper and/or other spices and herbs as desired
  • Optional: 1 clove garlic, minced

Put egg yolk into a small bowl. (It can be helpful to put a towel under the bowl to stabilize it). Begin whisking in olive oil drop by drop and then in a very thin stream, incorporating the oil completely as you whisk. (Use an electric mixer if you prefer.) Once you’ve got the emulsion started you can add the olive oil thicker and faster. Still whisking, add mustard, lemon juice, sea salt, and yogurt cream to taste. Add black pepper and/or any other spices or herbs as desired. To make aioli, add the clove of minced garlic at this time.… Read More

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Brown Turkey Fig Jam with Sherry & Fennel

This recipe is adapted from The Blue Chair Jam Cookbook by Rachel

Saunders (Andrews McMeel Publishing). The book gives more detailed instructions on testing the jam for doneness as well as on how to sterilize and process the jars.

  • 8–9 eight-ounce canning jars and lids
  • 4 . pounds stemmed brown turkey figs
  • 2 pounds 2 ounces white cane sugar
  • 3 scant teaspoons fennel seeds
  • 2 ounces cream sherry or Marsala
  • 2 ounces strained freshly squeezed lemon juice

Slice 1. pounds of the figs into sixths or, if the figs are very large, into eighths. Combine the slivered figs with the sugar in a large heatproof mixing bowl and let macerate while you proceed with the recipe.

Place the remaining 2. pounds of figs in a stainless-steel kettle wide enough to hold them in a single layer. Add enough cold water to make a .-inch layer in the bottom of the pan. Cover the pan and bring the fruit to a simmer over medium-high heat.  Stir, decrease the heat to medium-low, cover again, and cook for 5 minutes. Then, using a potato masher, crush the figs well to release their juices. Stir, cover once more, and cook for 20 to 30 minutes, or until the figs are mushy and translucent, stirring every 5 minutes or so to prevent sticking.… Read More

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