Carrot and Kombu Quick Pickle

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Carrot and Kombu Quick Pickle
A lightly crunchy pickle with the perfect balance of sweet, acidic, and sea flavors.
Course Side Dish, Snack
Cuisine Japanese
Prep Time 20 minutes
Cook Time 10 minutes
Servings
quart
Ingredients
Course Side Dish, Snack
Cuisine Japanese
Prep Time 20 minutes
Cook Time 10 minutes
Servings
quart
Ingredients
Instructions
  1. Add the vinegar, water, kombu, garlic, sugar and salt to a medium saucepan and bring to a boil over medium heat, stirring to ensure the sugar and salt have dissolved. Add the carrots and cook for an additional 2 minutes (the liquid may not come back up to a boil, which is fine, the goal is to just slightly soften them).
  2. Transfer to a quart sized canning jar and allow to come to room temperature. Seal with a lid and transfer to the refrigerator. Enjoy within two months.
Recipe Notes

I sliced the carrots using the 3mm setting on my Oxo mandoline (which translates to about .12 inches).

Shiitakes Preserved in Oil

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Shiitakes Preserved in Oil
Tangy mushrooms with just a hint of tarragon, mustard and lemon.
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 3 hours
Servings
cups
Ingredients
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 3 hours
Servings
cups
Ingredients
Instructions
  1. Place the mushrooms in a medium mixing bowl and toss gently with the salt. Place a plate on top of the mushroom and weigh it down with a heavy object. Let the mushrooms sit for an hour. Drain, spread them on a clean towel and pat them dry.
  2. Bring the vinegar to a boil in a medium saucepan over medium-high heat. Add the mushrooms, return to a boil, and boil until they have softened slightly but still have a nice meaty texture, 3-5 minutes. Drain and spread the mushrooms out on a clean towel and pat them dry. Let them dry until they are no longer damp, about 2 hours.
  3. Combine the oil, mustard seeds, tarragon and lemon zest in a small saucepan over medium heat. Heat, stirring from time to time, to just below a simmer (look for small bubbles to appear). Remove from the heat and let cool slightly.
  4. Place the mushrooms in a wide mouth pint-sized canning jar. Pour the infused oil over the mushrooms, adding more oil to submerge completely if necessary. Cover and refrigerate. To serve, bring to room temperature and remove only what you plan to use. Top the jar with oil as necessary to keep the remaining mushrooms submerged. Eat within 3 months.

Zucchine Sott’olio: Zucchini Preserved in Oil

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Zucchine Sott'olio: Zucchini Preserved in Oil
Adapted from Preserving Italy by Domenica Marchetti
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 2 hours
Servings
quart
Ingredients
Aleppo Spiced Oil
Pickled Zucchini
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 2 hours
Servings
quart
Ingredients
Aleppo Spiced Oil
Pickled Zucchini
Instructions
Aleppo Spiced Oil
  1. Add oil and spices together in a small saucepan, cover and heat over medium-low until just starting to simmer, about 3-5 minutes. Remove from heat and allow spices to infuse the oil for at least an hour, longer if possible.
Pickled Zucchini
  1. Layer the zucchini in a colander set over the sink, sprinkling lightly with salt as you go. Place a heavy object on the top to weigh it down (I used canning jars). Let stand for 1 hour, then pat the slices dry with paper towels or clean kitchen towels.
  2. Combine the vinegar, water, and 2 tablespoons of salt in a large pot and bring to a boil over medium-high heat. Stir to dissolve the salt. Add the zucchini, using a wooden spoon to submerge it in the brine. Cover and boil until the zucchini slices have lost their bright green color, about 3 minutes. Remove the slices from the brine and lay them on clean kitchen towels to dry for 1 to 2 hours.
To Finish
  1. Layer the dry zucchini in a quart sized canning jar and pour Aleppo oil over the top. You should have just enough to cover the zucchini but if not, pour over additional oil. Screw the lids on tightly and let sit at room temperature for 24 hours. Check to make sure the zucchini remains completely covered; if not, add more oil.
  2. Let the zucchini cure in the refrigerator for 1 week before using, then store in the refrigerator for up to 3 months. To serve, remove from the jar only as much as you plan to use and let it come to room temperature. Top off the jar as necessary to keep the zucchini submerged.
Recipe Notes

You can completely skip the first step and just use plain ol' olive oil. I just wanted to experiment and try something different.

“Salvaged Tomato” Tomato Stock

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"Ugly Tomato" Tomato Stock
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Instructions
  1. Heat oil in a medium saucepan and over medium heat until shimmering. Add the garlic and anchovy paste and cook, stirring frequently, until fragrant, about 30 seconds. Add the remaining ingredients and bring to a boil. Cover, reduce heat to medium-low, and simmer for 30 minutes. Remove from heat and pour liquid through a fine mesh strainer set over a large bowl. Transfer to several small air-tight container (I use canning jars) and cool to room temperature. Transfer to the refrigerator if you plan to use within a few days; otherwise, store in the freezer for up to 6 months.
Recipe Notes

I call for anchovy paste only because that is what I had on hand. You can substitute a couple minced whole anchovies or leave them out all together if you prefer.

Chive & Paprika Yogurt Flatbread

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Chive & Paprika Yogurt Flatbread
Makes 6 - 4" flatbreads; adapted from Plenty by Yotam Ottolenghi
Course Side Dish
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Side Dish
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Combine all ingredients except cooking fat in a large mixing bowl. Stir together using a large spoon until the mixture is uniform, about 1 minute. Shape into a rough 3-inch disk, cover in plastic wrap and chill in the refrigerator for at least an hour.
  2. Remove dough from the refrigerator and divide into 6 equal pieces. Roll into balls and flatten into thin 4-inch discs with a rolling pin.
  3. Heat a couple of teaspoons of butter or olive oil in a 12" non-stick skillet over medium-high heat until melted and bubbling has subsided (if using butter) or until shimmering (if using oil). Place 2 or 3 pieces of flatbread in the skillet and cook until spotty brown, about 2 minutes. Flip and cook another 2 minutes on the second side. Transfer to a wire cooling rack and cook remaining pieces.
Recipe Notes

1) you can substitute whole wheat flour for the spelt - I just happened to have spelt flour on hand (spelt is an ancient form of wheat but has less gluten); 2) you can use plain whole yogurt in place of the Greek yogurt but the dough will be much stickier, so be sure to generously flour the board and rolling pin; 3) this is a great time to pull out your griddle if you have one and cook all of the flatbread at once. Simply preheat to 400°F, very lightly oil the surface and cook about 2 minutes each side.

Turmeric & Honey Compound Butter

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Turmeric & Honey Compound Butter
Makes about 1/4 cup of butter
Prep Time 15 minutes
Servings
Ingredients
Prep Time 15 minutes
Servings
Ingredients
Instructions
  1. Place all ingredients in a medium mixing bowl and smash together with the back of a spoon. Taste test it by adding a small amount to a piece of plain bread or cracker. Adjust seasoning as desired and do another taste test. To store, form into a log using plastic wrap and store in the freezer until ready to use.
Recipe Notes

If you need to quickly bring cold butter to room temperature, cut it into 1" pieces and place evenly on a dinner plate. Cook in the microwave in 30 second increments at 20% power. The butter should be soft to the touch but not runny.

Cilantro Stem Sauce

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Cilantro Stem Sauce
Makes about 1/2 cup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
Instructions
  1. Place all ingredients into a blender and puree until fully combined, about 1 minute, scraping down the sides of the blender as needed. Refrigerate in an air-tight container for 5-7 days or freeze for 3-6 months.
Recipe Notes

I made this sauce a bit on the tart side to stand up to the fattiness in the rest of the dish I served it with. If you want a more balanced sauce, I would start with 2 tablespoons lime juice and increase it from there.

Spring Onion Soup

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Spring Onion Soup
Fresh, vibrant, simple soup; adapted from Plenty More
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Heat butter in a Dutch oven over medium heat until foaming has subsided. Add the onion bulb and zucchini, along with 1 teaspoon sea salt and pepper to taste, and cook, stirring occasionally, until softened and just lightly browned, about 10 minutes. Add the garlic and cook, stirring often, until fragrant, about 1 minute. Add the stock and bay leaf, cover, and bring to a simmer and cook for 10 minutes. Remove the cover and add the onion greens and peas and simmer for another 2-3 minutes, or until the onion greens are just soft. Remove from heat, add fresh herbs (start with 1 tablespoon) and puree using an immersion blender (easier but you won't get a really smooth texture) or transfer to a blender in a couple batches (more time consuming but you get a smoother texture). Taste and adjust seasoning as needed, adding the additional tablespoon of herbs if desired. Serve immediately or cool to room temperature before storing in an air-tight container in the refrigerator. Garnish ideas are listed above in the "Variation" section.
Recipe Notes

1) you can serve this hot, room temperature or chilled, making it a great soup for any time of year; 2) I used parsley as the fresh herb addition when I garnished it with creme fraiche and then cilantro when I garnished it with tempeh, but I think basil or tarragon would be great as well.