Sauces and Dips

Lacto-Fermented Roasted Tomato-Red-Pepper Salsa

Aug 23, 2011

I recently made the most delicious salsa, based on this recipe: http://www.thenourishinggourmet.com/2010/08/lacto-fermented-roasted-toma... . SO good! And it's fermented, to boot!

My modifications/ingredient list are below; I used the technique from the original recipe:

* 3 pounds tomatoes, sliced in half length-wise (I used a mixture of cherry tomatoes, heirlooms, and romas)

* 1 pound (2 medium/large) red peppers, seeded and sliced in half lengthwise

* 8 large cloves garlic (unpeeled, but slightly crushed under the wide edge of a chef's knife)

Lucia's Raw Butter

Nov 28, 2010

Lucia says, "I usually order 5 gallons and either make it up or freeze it and make it later. It takes a few days to turn 5 gallons of cream into butter. but you don't have time, just freeze it. Cream separates when you freeze it, so it's fine for making butter (but
not anything else).

"I culture it before I churn it. I just let it sit at room temperature for 3-5 days. You can put some yogurt in it if you want, but not necessary.

"We have done the churning several ways. I prefer the food processor, filled about half full, churned with a metal blade.

How to Make Apple Cider Vinegar

Oct 30, 2010

1/2 gallon apple cider, preferably organic and definitely preservative-free

1 gallon jar
cloth to cover the top.

Put the cider into the jar, and cover with the cloth. Set in a cool, dark place for a month or two. The trick to cider vinegar is that it needs oxygen for its fermentation process: you should make sure to stir it well at least once a day, replacing the cloth cover each time to prevent fruit flies from infesting...

How to Make Ghee

Oct 30, 2010

I use a crockpot. Put the butter (up to eight pounds fits in mine) in, cover, and set the temperature setting to "low."

Let the butter melt and simmer for about eight hours; at this point, there will be a sort of foamy "scum" on top (protein, mostly), a lot of butterfat (all the good yellow stuff) in the middle, and the milk solids at the bottom.

Millie's Easy Kimchee

Oct 29, 2010

Millie says: "According to the Korea Food Research Institute, correctly fermented kimchi contains higher amounts of lactic acid and lactic acid bacteria than dairy fermented products such as yogurt. Kimchi contains protein, calcium, phosphorous, vitamins C, B1, B2, and niacin. The following recipe uses common ingredients usually kept on hand or easily found. The ingredients are cut into small pieces for easy eating and quicker fermentation."

1 head Chinese or Napa cabbage, 2 ½ - 3lbs.
1 medium Asian radish (daikon or similar)
¼ cup coarse sea salt
4 scallions (cut into 1" pieces)

A Tasty Sauce for Just About Anything

Oct 20, 2010

This is the best way to use up leftovers from Our Favorite Roast Chicken. http://www.lifeisapalindrome.com/recipes/our-favorite-roast-chicken

--Any leftover juices, fat, and vegetables from chicken roasting (add some more ghee if there isn't at least 1/4 c. fat)--1/2-1.5 c. total
--1 large shallot or small onion, minced
--about 1/4 c. vinegar or sherry or wine
--salt and pepper to taste

Barbecue Sauce, fruit-sweetened

Oct 12, 2010

This is delicious, and it's GAPS/SCD friendly! Makes about 2 cups.

2 medium-large ripe tomatoes
1/2 cup cider vinegar
2 small-medium apples, with skin (preferably a sweet variety like macintosh)
1/2 tsp. salt
2 large garlic cloves
1/2 small onion, sliced
1/2 red chile pepper, seeded

Combine all ingredients in a saucepan over high heat; when mixture boils, reduce heat and allow to simmer uncovered for an hour or so, until vegetables/fruits are super soft, and the liquid has reduced. (For even thicker sauce, simmer for a longer time.)

Macadamia Nut Hummus

Sep 26, 2010

This is so amazingly tasty (and rich)! Adapted from a raw food cookbook.

1.5 cups raw macadamia nuts, soaked for 1-2 hours in water and then drained
2 T. lemon juice
1.5 T. extra virgin olive oil
1/4 cup good tahini (like Joyva)
1/2 tsp. salt
1/2 cup plus 2 T. water
1 small clove garlic

Blend all ingredients well in a food processor, and enjoy with raw vegetable sticks.

Creamy Basil Pate

Sep 12, 2010

1 head cauliflower, steamed and cooled
lots of ghee, to taste
salt and pepper, to taste
large handful of fresh basil
3 large eggs

Blend in Vitamix or good blender; pour into greased loaf pan.

Bake at 350f for ~1 hour.

Our Favorite Hummus

Apr 08, 2010

This recipe is based on the one by Cooks Illustrated; it produces a creamy, delicious, "restaurant style" hummus that is unlike the usual grainy dip that often emerges from the home food processor. I'm using canned beans here to illustrate quantities, but I usually make my own and don't measure so precisely--it's the technique that matters most, and adding enough salt, and not adding too much garlic. ;)

--2 small garlic cloves
--1 1/2 tsp. salt

--2 25-oz. cans chickpeas, drained (Westbrae works well; if you use another brand, or make your own, you'll have to adjust the salt)

Syndicate content