Currently viewing the tag: "topping"
Carrot Sauce v.1 is a sauce made with carrot juice that is reduced to a syrup almost. This recipe continues the “vegetable as sauce” motif I am fond of, but is made from whole carrots and is thicker and less intense. Although this was originally conceived to go with seared fish or chicken, it is excellent with very thick spears of grilled asparagus. A drizzle of balsamic vinegar reduction and/or thinned pesto would be great with this.
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This condiment is like a cross between a pesto and a dressing. It was made to go with roasted slabs of cauliflower will work with meaty fish and chicken as well. Tweaking the spices, like adding a little cumin and turmeric will take this to the middle-east or North Africa. Add more cumin and some green chilies and you have a good match with South West or Mexican cuisine. Add some radish dice and lime juice and this would be perfect for tacos.
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Although you can buy things called balsamic reductions, or balsamic condiment or glaze, all over the place now, a good many of them are made with inferior, or downright lousy, balsamic vinegar, or not even true balsamic vinegar. A lot of them have caramel, sugar, or other things added to them. Some of these things are for flavoring, others are to thicken.
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Not truly a pesto, but as it is close, and it is in the same spirit of “cucina povera” that true pesto was invented in, why not call it a pesto? No basil or pine nuts, but oregano and almonds stand in. Garlic could easily overwhelm this, but if you decide to give it a go, try using only half a small clove of peeled and de-germed garlic. Use this on roast carrots, sautéed mushrooms, or with cappelinni pasta.
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Another version of a “pesto using” cilantro, with a South West flair underscored by the use of spices and pepitas (pumpkin seeds) and pine nuts. Romano, Dry Monterey Jack, or Cotija cheese are appropriate for this dish as they are less pungent than Parmesan, although some Cotija can have quite a “barnyard” aroma. This pesto was devised to go with the Collards, Butternut Squash, and South West Cilantro Pesto recipe. Besides vegetables, try this on grilled pork chops, chicken, shrimp and fish.
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Not a true jam, but one of a series of “jams” made from various vegetables that are used as toppings, sauce enhancers, dips, or spreads for sandwiches.
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Tagged with: bell peppers • Corno di Toro peppers • jam • peppers • rosemary • sauce • thyme • tomatoes • topping
Although Frizzled Leeks sounds like a silly name, it is one that is actually used in restaurant kitchens and elsewhere. This is usually used in restaurants as a garnish for soups, salads, and things like a chop or chicken breast, but I have cooked these up for wait staff who ate them like potato chips after shift with beer or glasses of white wine and in one case, oysters. They keep well in a box with a tight fitting lid for several days, and they are great for making things look fancy. Very easy.
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INGREDIENTS:
1 bunch green garlic
1 medium brown onion*
Thyme leaves from two sprigs
1 tablespoon olive oil or olive oil/ butter combined
Salt and fresh ground pepper to taste
½ cup water, white wine, white vermouth, or a combination
1 teaspoon sugar (or as needed)
1 tablespoon white wine vinegar (you may or may not need this)
1 bunch green garlic
1 medium brown onion*
Thyme leaves from two sprigs
1 tablespoon olive oil or olive oil/ butter combined
Salt and fresh ground pepper to taste
½ cup water, white wine, white vermouth, or a combination
1 teaspoon sugar (or as needed)
1 tablespoon white wine vinegar (you may or may not need this)
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I like the idea of using vegetables to make sauces. I feel it can make for a lighter dish with unusual flavor combinations, and it allows me to get another vegetable on the plate in some instances. I frequently make a carrot sauce using carrot juice which I reduce to a glaze, but I wanted something less sweet, and more directly “carroty”, and light. This is the result. This was used with grilled sturgeon that was dusted with curry powder, and served with a quenelle of mint yogurt.
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This dish got its name when my wife would ask what’s for dinner and I’d say, “Seared fish with a small tomato salad”. Not small because I use small tomatoes, but because I never made that much of it. This salad depends entirely on the tomatoes, so use the best. I like to use several different types of heirloom tomatoes for the different colors and flavors they bring to the plate. This is the basic salad that I use to top seared fish, but see below for other uses.
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This is a mix of herbs, alliums, and citrus inspired by the classic Italian “salsa verde” made of lemon zest, capers, herbs, and garlic-at the very least-and is used in the same way. Top fish, chicken, meat, or tofu with it, use as a marinade for tofu, or use as a dip. It is really good with hot or cold shrimp. Whatever you do with it, use a sharp knife when making it. You want to cut the ingredients, not mash them. This way the individual flavors are bright and stand out, instead of everything forming a muddy mélange over-ridden with onion and garlic.
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INGREDIENTS:
8 cup home-made chicken stock2 stems green garlic chopped and sautéed
2 Tbs. butter 1 Tbs. freshly-squeezed lemon juice
Salt to taste
Freshly-ground black pepper to taste
½ to 1 cup cooked fava beans
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