Showing category "sauces, oils, purees" (Show all posts)
We still hope to see peaches and plums, the stone-fruits of late summer, before they vanish for another year. Here’s a recipe for a gooey plum paste that makes an unusual addition to a cheese plate. It’s also good with roasted meats, game and turkey. And, of course, you can use it in sandwiches or spread on toast. Sticky Plum Paste 1 lb or so purple plums, washed 2 cups sugar 1 ½ tsp lemon juice 2-3 leaves Thai or other anise-scented basil (optional) Halve plums and remove stones. Cut plums... Continue reading ...
The French for garlic is ail, and this week’s recipe if for aioli, a thick emulsion of garlic, oil, and (usually) egg from the Mediterranean. Nowadays you see the name used for all sorts of flavored mayonnaises – wasabi aioli, pomegranate aioli, that sort of thing -- but if it’s not thick as butter and redolent of garlic, it’s just not aioli. Aioli 2-5 peeled cloves of garlic, depending on size, pungency, and how much you like garlic sea-salt, pepper 1 tsp. fine white breadcrumbs (made ... Continue reading ...
Here’s a twist on guacamole that adds colorful summer vegetables from the market. Call it guacamole loco. Farmers’ Market Guacamole 1 small ear of fresh corn, husk and silk removed olive oil large pinch each cumin seeds and dried oregano 1 peeled, very fresh garlic clove salt, ¼ tsp. red chili flakes 2 ripe avocados, halved, pits removed ¼ cup finely diced onion (preferably red) ¼ cup each seeded, finely diced tomato and green bell pepper squeeze of lime juice 1 Tbs. chopped fresh cilantro warm ... Continue reading ...
Green Briar makes a classic all-natural blueberry jam. Our recipe this week also hews to the blueberry theme. Blueberry Balsamic Sauce 2 cups fresh blueberries, rinsed, stems removed 2 tsp. butter 1 Tbs. balsamic vinegar 1 Tbs. hot water scant ½ cup sugar salt 1 strip of lemon rind (yellow part only) spiked with a clove To thicken: 2 tsp. cornstarch mixed with 1Tbs. cold water Find a small baking that will hold the blueberries in more or less one layer. Heat oven to 350 F and warm the dish. Add butt... Continue reading ...
It’s summer, and busy. This quick recipe takes advantage of high-summer corn. Corn and Tomato Salsa 2 large ears of shucked corn 1 tsp. corn or other vegetable oil 1/8 tsp. cumin seeds, toasted 1 medium to large tomato, seeded and diced 1 large scallion, sliced 1 jalapeno chili, de-seeded and finely chopped ¼ tsp. finely chopped garlic 2 Tbs. chopped cilantro 1 Tbs. honey 2 Tbs. lime salt to finish: trickle of good olive oil Soak shucked corn in salt water for half an hour. Brush with oil, rotate ... Continue reading ...
Now is also the season for garlic scapes. If you see a jar or basket of green curly things at the market, you are looking at scapes. (Peachtree Circle Farm has also been known to braid them.) Scapes are the “flowering” stalks of hard-neck garlic. Farmers cut the scapes from their garlic plants so the plants don’t divert energy into reproducing. This produces a fatter underground bulb to harvest later in the summer. And it gives us a fleeting seasonal treat in June – a taste of garlic ... Continue reading ...
We hope to have the first of the season's cranberries at this week's market.Spicy Cranberry Compote1/2 pound fresh cranberries (2 heaped cups) picked over and rinsed1/4 cup dried sweetened cranberries1/2 cup ruby port2 Tbs. red wine vinegar1/2 cup sugar 3 thyme sprigs, piece of bay leaf, piece of rinsed orange or mandarin peel1/2 small red chili, e.g. ripe Serrano, seeds mostly removed (or use chili flakes to taste)drop of vanilla essence1/4 tsp. coarse salt Soak dried cranberries in port wh... Continue reading ...
This week’s market recipe takes advantage of locally grown eggplant. Baba ganoush is a Mediterranean vegetable spread with a complex smoky flavor, achieved by charring the eggplant before pureeing it. You want really fresh, taut, glossy globe eggplants for this, not too large. If you double the quantities, use two medium eggplants, rather than one enormous one. The recipe below uses a grill pan, but you could fire up an outside grill or, if you don’t mind the drips, you could char the egg... Continue reading ...
(yield 1/3 to 1/3 cup herbal oil)3 cups of basil leaves to 1 cup olive oil, OR;1 cup of chives (snipped into thirds) to 1 cup canola or light olive oil, OR;4 cups packed parsley leaves to 1 cup canola or grapeseed oilBring a large pot of salted water to boil (1/4 cup kosher salt per quart). Place herb of choice in strainer and dip in boiling water for 15 seconds. Immediately plunge into a bowl of ice water until cold. Drain herbs and squeeze out as much water as possible. Cut up well with sci... Continue reading ...
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