Archive for the ‘condiments’ Category


quick balsamic vinaigrette

September 29, 2015

I know the world of salad dressing is a lot bigger than classic honey mustard (I do equal parts honey, mustard, oil, and lemon juice) but I always have diy honey mustard ready to use in the fridge, so I never branch out. This week is all about new dressing!


Essential Balsamic

1/4 c balsamic vinegar
2 t mustard
1 t brown sugar (opt.)
1/2 t kosher or sea salt
1/4 t black pepper
1/4 clove to 1 clove crushed garlic
1/2c – 3/4c olive oil, depending on how vinegary you like it

put all ingredients in a small jar and shake the daylights out of it


Creamy Balsamic  (really awesome)
make recipe as above, but add 2 T mayonnaise. doesn’t taste mayonnaisey at all – just creamy, sweet, and sour.

Blueberry Balsamic (also really awesome)
make recipe as above, but add a few dried blueberries, crushed fresh blueberries, or a teaspoon of blueberry jam

Strawberry Balsamic
you get the idea, right?

Blackberry Balsamic


This is my new favorite dressing. I had it on a salad of spicy greens from the farmers market with sweet grapes, dried blueberries, and cashews. Amazing!


from inspired taste


goan coconut sauce

October 21, 2014

Another great recipe from tarladalal! This recipe is for a paste from Goa, in India. You can thin it into a sauce for veggies, fish, meat, or whatever you can imagine!

2 whole medium sized onions (unpeeled)
1 tbsp oil
2 tsp poppy seeds (khus-khus)
26 mm (1″) cinnamon (dalchini)
3 cloves (laung / lavang)
4 black peppercorns (kalimirch)
2 tsp whole coriander (dhania) seeds
3 whole dry kashmiri red chillies, broken into pieces
3/4 cup freshly grated coconut
7 to 8 cloves of garlic

Roast the onions on a open flame till they turn black in colour. Cool, peel, discard the blackened/ charred layer and slice the onions. Keep aside.
Heat the oil in a kadhai, add the poppy seeds, cinnamon, cloves, peppercorns, coriander seeds and red chillies, mix well and sauté on a medium flame for 5 minutes.
Add the coconut and sauté on a medium flame for another minute. Keep aside to cool.
Combine the above mixture, sliced onions and the garlic and blend in a mixer to a smooth paste, using ½ cup of water.

Use this gravy on the same day to make recipes of your choice.
Don’t use fresh coconut if you want to freeze the leftovers. Instead, cool the gravy completely, add 1 tsp vinegar and mix well. Pour in food-grade zip lock bags or airtight containers and freeze. While making vegetables using the stored gravy, thaw and use it as per the recipe. Towards the end, add 2 tbsp coconut milk instead of freshly grated coconut.


adapted from tarladalal


red beets with apples (buraki z jabłkami)

October 15, 2014

Doesn’t get simpler than this minimalist sweet and healthy salad. I modified this recipe from The Art of Polish Cooking by Alina Zeranska. If you like beet salads, but aren’t crazy about apples, try this herbed version – beet salad with dilled yogurt.

1 lb beets (boiled & chopped, or canned)
1 large apple, peeled, shredded
1/2 c sour cream or unsweetened plain yogurt
1 T lemon juice
salt to taste

combine & serve (do not heat!)


adapted from The Art of Polish Cooking by Alina Zeranska


corn relish (fermented!)

August 19, 2014

I CAN’T WAIT to try this recipe from Sandy Katz!

4 ears fresh sweet corn, kernels cut off of the cobs (or about 2 cups canned or frozen)
4 hot and/or sweet red peppers, chopped (about 1 cup)
1 onion, chopped (about 1 cup)
1 pear, cored and chopped, or other seasonal fruit
2 teaspoons salt

1. Mix all ingredients together in a bowl. Use your hands to squeeze them with some force for a few minutes. This will bruise vegetables and release juices. Do this until the mix is moist enough that when you squeeze a handful liquid drips down, as with a saturated sponge. Taste and add salt as necessary.

2. Stuff vegetables into a wide-mouth quart jar or other vessel. Seal the jar loosely so carbon dioxide pressure that will build during fermentation can escape. Ferment about two days in a warm environment, three or four days in a cooler spot. Once fermented flavors have developed, move to refrigerator until ready to serve; if you let it continue fermenting, sweet flavors will disappear altogether and the relish will become extremely sour. If surface growth develops (unlikely in a mostly full jar), skim off, discard, and enjoy the relish beneath it, protected from the mold.


recipe by Sandy Katz, published in the New York Times



July 22, 2014

this is the quintessential trinidadian street food.

savory, sweet, hot, filling, and wonderful.

doubles consist of two (hence the name) flat pieces of fry-bread called BARA filled with a chickpea mixture.

it is also agreed throughout the recipes i checked out that the chickpeas and bara themselves are not the sweet, spicy, and sour flavor doubles are known for. this flavor comes from the condiments. see below for toppings!

it is the kind of street food that people in trinidad don’t really cook at home (source) but if you have a craving like i do, you can try to make it at home.
the doubles i got at trini-gul in a west indian neighborhood in brooklyn were one of the best foods i’ve ever had in my entire life.

i hope to make them at home and have them taste even half as good.



2 cups flour
1/2 tsp salt
1 teaspoon turmeric
1/2 tsp cumin
1/2 tsp ground pepper
1 T baking powder
1 teaspoon yeast
1/3 cup warm water
1/4 tsp sugar
Oil for frying

place warm water, sugar, and yeast in a bowl until foamy.

knead ingredients together until dough is smooth.

pour a bit of oil over the top, cover the bowl with a kitchen towel, and rest until dough doubles.

oil or wet your hands – dough is sticky. make two-inch balls. flatten to the size of your hand.

fry, at about forty seconds per side or until puffy and done.

adapted from trini gourmet, simply trini cooking, and chennette



heat 1 T oil in a heavy bottomed pot or pan. add a chopped onion. when soft, add 1 t curry powder, 1 t turmeric, three cloves of garlic minced, 2 t ground cumin, 2 t salt, 1 t pepper, 5 leaves chadon beni (bandhania/culantro/long cilantro, or substitute cilantro,) and 1 t trinidadian pepper sauce. stir-fry until fragrant. add 2 c chickpeas and a cup of water. simmer until chickpeas are soft.

adapted from trini gourmet, simply trini cooking, amazing trinidad, and chennette.


you MUST top with grated or preserved cucumbers or cucumber chutney, mango kuchela (trinidadian sweet&sour chutney,) and tamarind sauce to get that flavor!


cortido (latin american sauerkraut)

May 18, 2014

i know the basics on kefir, yogurt, and fermenting veggies, so i don’t tend to read beginner’s guides. i should, though – they are full of fun recipes i’ve never tried….
like this one!

it’s become one of my favorite ferments!



1 large cabbage, cored and shredded
1 cup grated carrots
2 medium onions, quartered lengthwise and very finely sliced
2 garlic cloves, minced (optional)
1 tablespoon dried oregano
1/4 to 1/2 teaspoon red pepper flakes
4 tablespoons sea salt
1 tablespoon whey (optional, to kick-start fermentation)

pound (optional) and combine ingredients.

from cultures for health


ferment in a fido jar, a mason jar with weights, a crock, a pickler, or anything non-reactive. you can even use a casserole dish with a plate on top!

for more information about how to ferment, check out:

– sandor katz’s Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

– sandor katz’s The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World,

cultures for health’s lacto-fermentation e-book

– or my quick run-down


HIGHLY RECOMMENDED! amazing! delicious! sweet, savory, full of flavor – BETTER THAN SAUERKRAUT! try this today!


mango salsa

May 4, 2014

put part of a jalapeno, part of an onion (scallions, green onions, wild leeks, red onions – can’t go wrong here,) and some roasted garlic (raw if you prefer) into the food processor (to taste)

add lime juice and a lot of cilantro

add two mangoes and a sweet red or orange bell pepper


serve with absolutely everything on earth


and literally everything else

today’s teriyaki chicken wings go well with it. so does tomorrow’s fish cake. even burgers can be made magical by this sweet and sour hot sauce.

blend it completely as a marinade, or leave it chunky as a salsa for dipping.


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