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.

Bellamy Blue Cheese Dressing

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Bellamy Blue Cheese Dressing
Makes about 1/3 cup
Prep Time 15 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. In a small mixing bowl, whisk together all ingredients expect the blue cheese until fully combined. Fold in the blue cheese, making sure to leave some pieces in larger chunks for added texture. Taste and adjust seasoning, adding more salt, sugar or acid to balance your particular cheese.
Recipe Notes

This has a nice garlic kick at the end which I love with the other flavors. If you don't like the lingering taste of raw garlic, replace it with a little minced shallot.

Cherry Tomato Miso Sauce

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Cherry Tomato Miso Sauce
Makes about 4 cups
Course Main Dish
Cuisine Japanese
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish
Cuisine Japanese
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Heat the olive oil in a 12" skillet over medium heat until shimmering. Add the shallot and cook, stirring frequently, until softened, about 2-3 minutes. Add half of the cherry tomatoes, and cook, stirring frequently, until they have softened and have just started to break open, another few minutes. Remove from heat and carefully transfer to a blender. Add the remaining ingredients, including the other half of the cherry tomatoes and starting with just 1 teaspoon of white wine vinegar. Blend on high until a smooth sauce forms, about 1 minute. Taste and add another teaspoon of white wine vinegar if the sauce needs a little extra zing. Transfer sauce to a freezer safe container, leaving at least 1" headspace if planning to freeze, and cool to room temperature. Store in the refrigerator for 1 week or the freezer for up to 1 year.

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.