Archive for the ‘Condiment’ Category

Spinach Artichoke Pesto

April 23rd, 2014 1 Comment

  While we were in Michigan’s Upper Peninsula in February we ate lunch at a little place called Steep Creek Cafe (and White Cap Kayak Trips) in the Ironwood and I seem to recall we licked out the bowl that this dip was served in.  Having only the three ingredients listed in the title to go on, I came home and ran with it making a slightly different rendition that is very green and not half bad. Is it hummus?  Is it pesto?  Is

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Holiday Chutney

November 5th, 2013 No Comments

      This should probably be labeled “Tart Super-Fruit Chutney” or “Antioxidant Chutney“.  Some of these tart fruits are not available right now unless you happen to have frozen them or dried them, but this gets our juices flowing for ways to use this northerly bounty next year.   Cranberries The cheeriest looking staple to your holiday table.  They are used also medicinally to treat UTI’s—their proanthocyanidin prevents the bacteria from latching to the urinary tract, and studies show

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Basil Salt

October 16th, 2013 No Comments

  It’s a drizzly overcast day with a chilly night coming on, and time for all of the basil to be dug out of the garden and processed.  I’ll be up to my elbows in pesto of course, but I’ve been wanting to try herb salts all summer so this will be the day.     I was amazed at how green it is even after drying in the oven.  That color will be especially appreciated in the winter days

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Parsley Shallot Butter

October 2nd, 2013 3 Comments

  I was searching at the Farmers Market for shallots and unable to find any so I finally asked one of my favorite vendors.  He pointed to containers on the table filled with what appeared to be red onions. Shallots!  Shallots the size of baseballs!  It’s a cook’s dream…I only have to peel three shallots instead of thirty.  Either Gilligan’s Island radioactive vegetable seeds have been distributed, or they’re the result of using the incredible Cowsmo manure fertilizer from Wisconsin.

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Green Coriander Seed Paste

August 13th, 2013 No Comments

  If you’re growing cilantro in your garden it probably looks like this right now: a mass of beautiful little flowers and bulbous green seeds.  Usually I don’t have time to deal with them and just wait until they dry in the garden then harvest the coriander seeds for use in the winter, but sometimes I catch them at this perfect stage when they have flavors of both fresh cilantro AND coriander seed. I know that there is an ant-cilantro

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Fig Balsamic Vinaigrette

August 6th, 2013 1 Comment

  Figs and Balsamic Vinegar…a match made in heaven! Rich, Deep Flavors with Sweet and Tangy, together they tango.   Balsamic Vinegar Balsamic originates from the word ‘balm’ and years ago this rich caramel liquid was used for medicinal purposes such as curing colds and aiding heart conditions, not for cooking as we use it today.   Traditionally it was aged for decades, sometimes up to 100 years, in a series of wooden barrels (mulberry, ash, cherry, chestnut, and oak)

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Preserved Lemons (and Kumquats)

July 16th, 2013 No Comments

    YELLOW! With the summer sun blazing every day, it seems like the season of yellow.   Preserved lemons, a.k.a. lemon pickles, are known as a North African condiment but they appear in dishes all over the region. The entire lemon is preserved in a bed of salt and lemon juice to keep it usable for many months and the result is a distinct lemon flavor that adds a surprising sparkle… yet is also kind of mellow.  I’ve often

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Lime Butter

July 3rd, 2013 2 Comments

    There is no end to the mixture of seasonings and herbs that can be mixed with an oil to infuse it.  Flavored butters are no exception.  Herbs, citrus, garlic, paprika, cinnamon, nutmeg, spices….all of these are tasty in a whipped butter.   I have found the Pure Lime Oil by Boyajian to be an incredible product that I use both in desserts and in savory dishes.  I have the 5 ounce bottle that I’ll be using for years,

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Rhubarb Chutney

June 4th, 2013 2 Comments

  Mmm..more things to make with the rhubarb that is popping up all over. You can make almost anything into a chutney.  Chutneys are either raw or cooked, but since this one includes rhubarb it will definitely be cooked! . . . . . Last week’s post had lots of words, this week has very few! .  .   I made a version of this for a small wedding years ago, serving it alongside slices roasted pork loin.   Rhubarb

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Watercress Pepita Pesto

May 21st, 2013 No Comments

  Green green green—after numerous May snowfalls, finally Spring has erupted into GREEN around here!  And with it I want to eat more green.  I found watercress in a store recently and it seemed like the perfect addition to a Spring dinner.   Watercress grows in our local streams and in the past I have picked it from ones that I think (and hope) are clean (no ‘hot’ manure, no field runoff).  Commercial greens are usually grown hydroponically in alkaline

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