Smears and Dips, Slathers and Spreads; Ode to the Condiment by Kelly Sears June 21, 2017 by Jill Foucre Leave a Comment I confess, I have a condiment problem. At any given time, our refrigerator looks more like an apothecary than a cooling unit, filled mostly with big jars, little jars, half-filled jars, and jars chock full. There are smears and dips, slathers and spreads all just begging for the star protein or vegetable to give it life and make it shine. We all have our favorites. Bright, spicy, smooth, silky, or chunky, condiments are the pop, the surprise, the little something extra that elevates ordinary to extraordinary. Condiments work because they help us achieve balance. When making any dish, we strive for balance to make that dish a success. Balance comes from the ying and yang of tastes like bitter vs. sweet (dark chocolate brownies) or sour vs. salty (sour cream onion dip with chips). Richness, temperature, and texture also play a part in keeping the palate scale level. Yet balance can’t always be achieved by one component alone; enter the condiment! Let’s start easy. Ketchup and mustard are two of America’s most popular condiments so let’s examine why they work. Vinegar give both their tang, both are bitter and acidic with sugar, salt and spices in the blend. Usually served with burgers, brats, sausages or other grilled meats, the richness of the meat gets relief from the acidity (so you don’t feel like you are eating a stick of butter straight up!). The meat is usually hot, the condiments cold; ketchup and mustard are smooth while the meats have some tooth. Thus without even knowing it, balance is achieved just by eating a burger with the works. Now let’s take another step up, relish, pickles, mayonnaise, and barbeque sauce. Again, these work just like ketchup and mustard to even out the flavors of the base component. Fatty ribs love barbeque sauce, creamy mayonnaise and blt’s are great friends, and what perfect Chicago dog isn’t topped with a pickle or relish. Starting to make sense? Okay, we’re on a roll, so let’s not stop there. A condiment doesn’t have to be just a store-bought accompaniment to food; a condiment can also couple as a solid component to a dish. A condiment can be a dip, drizzle or dollop over a vegetable, a slice of meat, or on grilled toast to add sparkle and spice to the final dish. I feel you starting to apply the brakes – work zone ahead! I know its summer and the last thing you want to do is spend a ton of time in the kitchen. So don’t! Make a stop at the butcher and pick up some proteins for the week, visit your favorite farmers market for fresh seasonal fruits and vegetables and you’re almost there. We can whittle the kitchen time down to about an hour for two of my favorite condiments. Each one can be made and stored in the refrigerator for at least a week and each has multiple uses depending on your main course selection and meal time constraints. Pepperonata plays nice with chicken, beef, and pork; it’s delicious added to Italian sausage, both on a bun or on a plate. It can be a stand-alone side dish (although the true definition of a condiment is that it isn’t eaten by itself. Sssh, I won’t tell) or I like to serve it on grilled toast with a smear of ricotta or burrata. The green goddess, although technically a dressing, qualifies as a smear, a dollop or a slather. It wears so many hats. This creamy green goodness is the perfect match for summer’s first bacon, lettuce and tomato; add a slice of avocado and a hard-boiled egg for an extra dose of flavor. Green goddess skips happily along when drizzled over garden fresh (or someone else’s garden!) lettuce, dolloped on cold shrimp, slathered on a roast beef sandwich, or served as a dip for roasted or raw farmer’s market fresh vegetables. A great way to utilize those fresh herbs in your garden, green goddess will make your taste buds happy. The simplest definition of a condiment is that “it imparts flavor onto another food.” Beyond that, it gets subjective. Make your own rules, combine your own flavors, find your own balance and enjoy a dip, a drizzle, a smear or a dollop of your favorite condiment. Pepperonata (Caramelized Onions & Peppers) & Green Goddess Dressing 2017-06-21 04:23:17 Print Ingredients Pepperonata 2 large onions, julienne 3 large red peppers, julienne 3 large yellow peppers, julienne 1 teaspoon dried oregano 1 teaspoon red pepper flakes 2 garlic cloves, peeled and finely diced 5 basil leaves, chiffonade 1 tablespoon fresh flat leaf parsley 1 tablespoon fresh thyme Green Goddess Dressing 1 ½ cup mayonnaise ¼ cup chopped fresh chives 3 tablespoons chopped fresh tarragon 2 tablespoons chopped fresh basil 2 tablespoons white wine vinegar 1 garlic clove, rough chop 1 anchovy filet Buttermilk for thinning (or regular milk works fine too but I like the tang buttermilk brings to the dish) Instructions Pepperonata Heat olive oil in a sauté pan and sauté the onion, oregano, red pepper flakes, and peppers until lightly golden; this should take about 20-25 minutes, longer if you want them super caramelized and sweet. Add garlic and sauté for another minute. Season with salt and pepper. Remove from heat and stir in basil, parsley, and thyme. Green Goddess Dressing Blend mayonnaise and all other ingredients in a food processor or immersion blender. Thin with buttermilk. The consistency should work for your intended purpose. This will vary per application, thicker for a smear or a dollop, thinner for a dressing. Season with salt and pepper. Taste, adjust and enjoy! By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
White Bean Kale Salad with Tahini Dressing April 13, 2017 by Jill Foucre Leave a Comment White Bean Kale Salad with Tahini Dressing 2017-04-13 16:03:32 Print Garlic Croutons 2 cups white or wheat bread, cubed (day old is best) 1/4 cup olive oil (or other neutral oil, such as grape seed or avocado) 1/4 teaspoon garlic powder 1/4 teaspoon sea salt 1/4 teaspoon black pepper Beans 1 15-ounce can white or butter beans, rinsed and drained 1 tablespoon fresh lemon juice 1 tablespoon olive oil 1/4 teaspoon sea salt 1 tablespoon fresh parsley, chopped, plus more for topping Salad 10 ounces kale, chopped, large stems removed 2 tablespoons fresh lemon juice 1 tablespoons olive oil 1 tablespoon maple syrup Pinch each sea salt + black pepper 1 clove garlic, minced Dressing 1/3 cup tahini 1 clove garlic, minced 3-4 tablespoons fresh lemon juice 1-2 tablespoons maple syrup Pinch each sea salt + black pepper Hot water to thin Instructions Preheat oven to 325 degrees F. Add bread cubes to a large mixing bowl. In a separate bowl, whisk together oil, garlic powder, sea salt and pepper, and pour over bread. Toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more. Spread on a bare baking sheet and bake for 15-20 minutes, or until golden brown. Flip/stir at the 10-minute mark to ensure even baking. Set aside. In the meantime, add drained beans to a small mixing bowl and add lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine. Set aside. Add kale to a large mixing bowl with lemon juice, olive oil, maple syrup, salt, pepper and minced garlic. Use your hands to massage the kale and break down its texture a bit, and to season the salad. To prepare dressing, add tahini, garlic, lemon juice, maple syrup, sea salt and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until pourable. Taste and adjust seasonings as needed. Set aside. Lastly, add beans, croutons, and 3/4 of the dressing to the kale and toss to combine. Serve with any additional dressing and garnish with vegan parmesan cheese (optional). Notes Best when fresh. If serving later, store dressing and croutons separately. By Dana Williams Adapted from The Minimalist Baker Adapted from The Minimalist Baker Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Maple-Roasted Carrot Salad November 16, 2016 by Jill Foucre Leave a Comment Maple-Roasted Carrot Salad 2016-11-16 20:04:06 Print Ingredients 2 pounds carrots Olive oil Kosher salt and freshly ground black pepper ¼ cup pure maple syrup 2/3 cup dried cranberries 2/3 cup freshly squeezed orange juice (about 2 oranges) 3 tablespoons sherry wine vinegar 2 garlic cloves, grated on a Microplane 6 ounces baby arugula 6 ounces goat cheese, medium-diced 2/3 cup roasted, salted Marcona almonds Instructions Preheat the oven to 425 degrees. Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes. Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and ½ teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature. By Ina Garten Adapted from Barefoot Contessa's Cooking for Jeffrey Adapted from Barefoot Contessa's Cooking for Jeffrey Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Autumn Greens with Cider Vinaigrette October 26, 2016 by Jill Foucre Leave a Comment Autumn Greens with Cider Vinaigrette 2016-10-26 18:17:52 Print Ingredients 1 shallot, minced 1 tablespoon apple cider 2 tablespoons apple cider vinegar ¼ cup walnut oil salt & freshly ground pepper 5 cups mixed greens, such as Belgian endive, Swiss chard, watercress and Romaine Instructions In a small bowl, whisk together shallot, cider, and vinegar. Whisk in the walnut oil, and season to taste with salt and pepper. Toss with the greens and divide among four plates. Serve immediately. By Judy Fitzgerald Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Wild Rice, Pear and Roasted Sweet Potato Salad with Walnuts October 26, 2016 by Jill Foucre Leave a Comment Wild Rice, Pear and Roasted Sweet Potato Salad with Walnuts 2016-10-26 18:13:37 Print Ingredients 3 cups water 1 cup wild rice 1 pound sweet potatoes, scrubbed but not peeled, cut into ½” cubes (4 cups) 4 tablespoons olive oil ½ cup fresh parsley leaves, chopped 2 large scallions, trimmed and thinly sliced 2 medium ripe pears, cored but not peeled, cut into ½” cubes ¼ cup fresh lemon juice 2 tablespoons maple syrup ½ teaspoon salt ½ teaspoon freshly ground black pepper ½ cup walnut pieces, coarsely chopped Cook the wild rice Add the water to a 2 quart pot and bring to a boil over high heat. Add the rice and return to a boil, then reduce the heat to medium, cover and cook. Start checking the rice after 20 min. Rice may take anywhere from 20-45 min. to cook, depending on whether it’s hand harvested or cultivated. Tender wild rice just starts to split apart at the ends. Drain well. Let cool. Make the salad As the rice cooks, preheat the oven to 400 degrees. Toss the sweet potatoes with 1 tablespoon of the oil on a large rimmed baking sheet. Roast until fork tender, 10-15 minutes. Let cool. Combine the wild rice, sweet potatoes, parsley, scallions and pears in a large mixing bowl. (If you plan to refrigerate the salad for a few days, leave the pears out and add them right before serving). Whisk together the remaining 3 tablespoons of oil, the lemon juice, maple syrup, salt and pepper in a small bowl, until emulsified. Pour the dressing over the wild rice mixture and toss to coat. Serve topped with walnuts. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/