Monday, April 28, 2014

indispensable sauces, pickles n tasty stuff

I've spent a lot of time over the last couple of years adjusting to a life without gluten, milk and soy. These are some of the amazing recipes I've rejiggered to keep flavor in my kitchen. I admit, I never would have known them if not for my dastardly allergies, so they represent a happy ending.

Worcestershire Sauce

The real stuff has soy and wheat. This is my tasty alternative.

1 tsp pepper
1 tsp ginger
½ tsp cinnamon
½ tsp cloves
1 tsp onion powder
¼ tsp cayenne
½ dry mustard
½ c molasses
½ c fish sauce
1 c vinegar
1 tbsp lime juice
½ tsp horseradish

1. Combine dry stuff. Whisk in wet stuff and bottle. Shake well before serving. Keeps in the fridge for months.

Turmeric Pickled Onions

The food processor or a mandolin makes these quick pickles perfectly thin. Serve these bright yellow onions on a brisket or pulled pork sandwich with homemade Sriracha mayo. Inspired by Central Foods, Spokane.

1 large onion, sliced thin
1 c water
¼ c vinegar
½ c sugar
1 ½ tsp salt
1 tsp turmeric

1. Place everything in a pan, bring to a boil. When onions are tender (which only takes a minute), pour everything into a canning jar and let cool. Store in the fridge or process in boiling water bath for 10 min.

Homemade (Sriracha) Mayonnaise

Inspired by Central Foods, Spokane. Who needs nacho sauce when you can dip French fries or sweet potato wedges in this? Pay attention to the method or you’ll end up with broken mayo that won’t mix, and nobody wants that.

1 egg
1 c oil
2 tsp lemon juice
¾ tsp salt
½ tsp garlic powder or 2 roasted cloves
1 tsp mustard or soaked mustard seeds
3-4 tablespoons of Sriracha chili-garlic sauce

1. If using an immersion blender: Put everything in a wide mouthed canning jar or tall beaker. With the immersion blender all the way on the bottom of the jar, pulse for a few seconds. When you see white mayonnaise forming, blend away, slowly raising the blender to incorporate all the oil.

2. If using a blender: Put everything in the blender except the oil. Put the lid on the blender and slowly drizzle the oil through the hold in the top, a few drops at a time. Really slow! When it finally starts to whip, may add a bit faster.

Artichoke (Kale-Spinach) Pesto

Don’t try this with canned artichokes, which taste sour. Ick! Use fresh or frozen, but if you can’t find any, 2 cups of fresh baby kale and spinach works great. It’s also good without the nuts.

8 oz frozen artichokes or 2 c fresh baby spinach/kale mix
1 c fresh parsley, packed, or ¼ c dried
½ c toasted walnuts, pecans or ¼ c toasted sesame
½ c olive oil
2-4 tsp lemon juice
2 cloves roasted garlic or ¼ tsp garlic powder
½ tsp salt
½ tsp pepper

1. Combine all in food processor or blender. Pulse until blended, but leave a bit chunky for texture. Enjoy on toast, with crackers or carrot sticks.

Tartar Sauce

This is the tartar sauce I grew up on. Store bought never tastes right for me.

1 c mayonnaise
1 finely diced dill pickle
1 tbsp diced red onion
1 tbsp lemon juice
1 tsp dried dill
1 tsp parsley
Salt & pepper to taste

1. Mix and enjoy.

Rosemary Maple Apple (Pear) Butter

Measurements pending. Excellent on pork, turkey sandwiches, toast, squash, etc. Inspired by Central Food, Spokane.

2- 3 apples or pears
2-4 tsp brown sugar or maple syrup
1/8 tsp maple flavor (if you don’t have maple syrup)
Pinch rosemary, roughly chopped
Dash of salt

1. Peel and chop the fruit. Cook in a saucepan with the sugar and spices until softened. Taste to adjust sugar. Serve and enjoy or process in a boiling water bath for 15 minutes.

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