Currently viewing the tag: "condiment"
“Condiment” is used for lack of any better word, but I suppose salsa, jam, or chutney could be used as well. It is, essentially, sweet vegetables cooked until melting, to boost the flavors of earthy late season peppers. This is used as a topping for seared and quickly braised mei quin. Use as a side dish, add ground pork, tofu, or bits of leftover chicken and serve with rice for a main. A mandolin is very helpful with this recipe.
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For lack of a better word, this is called a “condiment”. It can be used as is to base or top grilled fish or chicken, or used with lettuce to make a salad with a bit more dressing. Add bits of buffalo mozzarella for a salad, or add capers for even more interest. Use Tetilla cheese or buffalo mozzarella and Marcona almonds as a topping for chicken, or mix with shreds of cabbage for a salad, or skip the cheese and use just the nuts.
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I hesitate to call this a jam as it is useful for more than toast. Try this with pork, chicken, or turkey. Good on sandwiches or as a smear, and would be nice on a cheese plate. This would be good made with berries that are a little over-ripe or starting to look less than perfect.
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This is a great combination of flavors that all support and play off each other. Romano cheese is a classic pairing with early season favas, so if this is being used with pasta or as a dip add some grated or crumbled romano. This mélange is great for fish, grilled chicken, sandwiches of fresh mozzarella and salumi, or toss it with orecchiette pasta or some chunks of summer squash that have been grilled or pan seared.
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So simple, and yet so flavorful. This is one of those things where the whole is so much greater than the parts. Do not try doing this in a food processor. It will simply be a mess. From this basic recipe there are many other directions you can go. Use Meyer lemon and or orange zest. Add lime to it and use cilantro.
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This recipe is from the Ball Blue Book Guide to Preserving. Using “paste” tomatoes such as San Marzanos are ideal because of their low moisture levels. Quickly blanching the tomatoes (boiling them until the skins split then transferring them into ice water) helps to remove the skin efficiently. A quick squeeze of the peeled tomatoes can release most seeds. Processing with a food mill can help remove any skins or seeds you didn’t catch and will give the ketchup the right consistency. This homemade ketchup tastes divine and has quite a bit less sugar and salt than the store-bought kinds.
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Persillade is a condiment or topping, the most basic version of which is a mixture of chopped flat leaf parsley (persil in French) and garlic. Different iterations feature vinegar, different herbs, pepper flakes or powder. Anchovy often shows up in Provençal versions. Look for it in French, Cajun, Quebecois, and other French influenced foods, as well as Greek cuisine. Adding lemon (or other citrus) zest turns it into gremolata, the traditional topping of osso bucco, which are slices of lamb shank slow cooked and topped at service with aromatic gremolata. This is a variant that includes toasted bread crumbs that add a nutty quality, as well as crunch to a dish, and mitigates the powerful flavors of garlic and lots of parsley.
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