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For Dipping Sauce:
1/4 cup soy sauce
1 TB cider or rice vinegar
1 TB dark sesame oil
1 TB toasted sesame seeds
1 TB honey
1 large clove minced garlic
1 1/2 tsp peeled and grated ginger
2 TB minced shallots
Preheat oven to 200F. In a food processor, process the tofu, ginger, garlic, fish sauce, soy sauce, flour and soymilk or water, until smooth. Add more liquid if the batter is too thick. It should be easily spoonable. Mix in cilantro, chopped fermented vegetables and cayenne. Heat oils in a large nonstick skillet over medium-high heat. Spoon batter into pan, about 3 TB of batter for each pancake. Cook until browned on one side, about 3 to 4 minutes. Then flip and repeat. Place cooked pancakes in a pan in preheated oven while you finish with the rest of the batter.
Mix all ingredients for dipping sauce in a small bowl. Toss the sprouts with 1/4 cup of the dipping sauce and arrange on platter. Place tofu pancakes atop the sprouts and serve with extra dipping sauce on the side.
Tomato Chutney
Inspired by a recipe in Lite and Luscious Cuisine of India, by Madhu Gadia, M.S.R.D., this chutney can be served with any meat or dal (bean) dish. If you find it too spicy, it's nicely mellowed by stirring in a bit of yogurt.
1 TB vegetable oil or ghee
1/4 tsp mustard seeds
1/4 cup minced fresh onion
1 1/2 lbs. fresh, or frozen Pete's tomatoes, cored and chopped
1 tsp salt
1 green chili seeded and chopped, or 1/4 tsp cayenne pepper (optional)
1 tsp coriander powder
2 TB honey
Heat oil in skillet over medium heat. Add mustard seeds; cook a few seconds until the seeds stop popping. (It's best to cover the pan with the lid to avoid getting splattered). Add minced onion, saute for a minute or two, then add tomatoes, salt, chilies, coriander and honey. Stir to combine. Bring to a simmer, then cover and let simmer for 15-20 minutes, stirring occasionally. Remove the lid and let simmer for another 10-15 minutes, stirring occasionally, until the chutney is of the desired consistency. Serve chilled or at room temperature. The chutney will keep in the fridge for 2-3 weeks.
Daikon Raita
A raita is a yogurt-based condiment served alongside spicy dishes. It can be used either as a sauce or a dip. This one is good alongside both tandoori meat and the Spicy Cabbage and Potatoes.
1/3 cup shredded daikon
1/2 cup plain yogurt
1/4 tsp salt
1 TB freshly squeezed lemon juice
Place shredded daikon in a kitchen towel and squeeze out extra moisture. Mix together all the ingredients and refrigerate at least 30 minutes to allow flavors to blend. Bring to room temperature before serving.
Basic Vinaigrette
This version of my basic vinaigrette is made with sunflower oil. It will add a pleasant nutty taste to the dressing. I start with a 2-1 oil to vinegar ratio, then taste and adjust to personal preference. I also follow the advice of Alice Waters and let my salt, pepper and shallots sit in the vinegar for a bit before whisking in the oil. I believe that this gives the salt a chance to dissolve and the flavors to meld. Thus, I usually start my vinaigrette at the beginning of my meal preparation and add the oil at the end.
3 TB apple cider, or other good vinegar
1 good pinch kosher or sea salt
1/4 tsp fresh ground pepper
1 TB minced shallot
1/2 tsp mustard, such as Dijon
6 TB sunflower oil
Combine all ingredients save for the oil in a measuring cup or bowl. Pour in oil in a slow steady stream, whisking constantly. Taste and adjust for oil, acid and spice balance as desired.
Buttermilk Dressing
1/2 cup well-shaken buttermilk
1 TB sour cream
2 TB mayonnaise
1/4 tsp dried tarragon, crumbled
1/2 tsp minced garlic, mashed to a paste with 1/4 teaspoon salt
1/4 tsp dry mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper
In a large bowl, place mesclun, carrot, beet, turnips and cucumber. In a measuring cup or small bowl whisk together all dressing ingredients. Just before serving, pour dressing over salad mixture. Toss. Add salt and pepper to taste.
Simple Tomato Garlic Sauce
Heather is all about grilling this time of year, and often makes a grilled pizza. You can make dough, or buy it, or use a tortilla, or a flatbread. If you have one, a grilling tray is handy. When Heather uses fresh dough, she par bakes the crust on her grill tray before adding the sauce and other toppings. Otherwise it's difficult to slide the fully loaded raw pizza onto the grill! Try adding some of this week's mozzarella, greens, sliced baby leeks, fresh herbs, crumbled bacon, etc. Be creative!
5 large frozen tomatoes
6 cloves garlic, minced
2 tbsp oil
pinch salt
Run frozen tomatoes under warm water to remove skins. Set aside in a bowl. Saute the garlic in oil until just turning golden. Add the tomatoes and crush them as they thaw. Add a bit a of salt and cook until the tomatoes are saucy and not too watery.
Avgolemono
A Greek sauce similar to Hollandaise, but lighter and brothier. This is lovely with crepes stuffed with sauteed greens, or over fresh asparagus, grilled chicken or fish. Sprinkle on some minced chives or scallions and you have an elegant dish! Makes 2 1/2 cups.
2 cups chicken broth
3 eggs
1 egg white
1/4 cup lemon juice
1/2 teaspoon salt
Set up a pan of water for a double boiler with a metal bowl that will fit on top. Bring water to a simmer.
Bring broth to a boil and keep warm, but not boiling.
Combine eggs, egg white, lemon juice and salt in the metal mixing bowl, off the heat. Beat 3 minutes until frothy. Add one cup hot broth while beating. Stir in the second cup of broth and set over the pan of simmering water. Whisk continuously until slightly thickened about 10 minutes. Serve immediately.
Dilled Potatoes Vinaigrette
Adapted from Epicurious.com. Serves 4.
1 pound russet potatoes, peeled
1/2 teaspoon Dijon-style mustard
1 1/2 tablespoons apple cider or white-wine vinegar
2 1/2 teaspoons dry vermouth or dry white wine
3 tablespoons sunflower or olive oil
1/4 cup minced fresh dill
2 scallions, chopped
lettuce for serving
Place whole potatoes in a steamer set over boiling water. Steam them, covered, for 15-20 minutes, or until they are just tender. When cool enough to handle, slice crosswise into 1/3 thick rounds. In a bowl whisk together the mustard, the vinegar, the vermouth, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the potatoes while they are still warm to the dressing and toss them gently with the dressing, dill, scallions and pepper to taste until they are coated well.
Let the potato mixture stand, tossing it occasionally, for 30 minutes and serve it at room temperature a top mesclun or lettuce leaves torn into pieces. The potato mixture may be made 1 day in advance and kept covered and chilled. Let the potato mixture return to room temperature before serving.
Creamy Feta Dressing
If this recipe looks familiar, it's because it originally appeared in our May 21, newsletter. It's one of Heather's favorites, so we're including it again for those who weren't in our Spring Share. If you have fresh mint in the garden, use some here. Makes about 1 cup.
1/3 cup feta cheese, finely crumbled
1 clove garlic, minced
1/3 cup oil
2 TB cider vinegar
1/4 tsp salt, or to taste
3 TB yogurt
1 TB mayonnaise
fresh black pepper
fresh minced or dry herbs: mint, dill, chives, parsley
Blend together vinegar, garlic, yogurt, mayo, salt, pepper, & herbs. Blend in the oil in a drizzle until emulsified, then stir in feta. Keeps 1 week in refrigerator.
Pink Applesauce
This applesauce is very easy and makes a beautiful presentation. Serves 8.
3 lbs. Liberty apples, quartered and cored
2 TB freshly squeezed lemon juice
1/2 tsp cinnamon
pinch salt
In a medium saucepan set over medium heat, combine apples and lemon juice. Cook, stirring occasionally, until apples are soft, 15 to 30 minutes. Pass through a food mill fitted with the medium disk. Stir in cinnamon and salt. Use immediately, or store, refrigerated, in a covered container for up to 1 week.
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Cilantro-Lime Vinaigrette
From Eating Well Magazine. Orange juice and cilantro yield a tangy dressing that you'll want to have on hand. Makes 1 1/2 cups.
1 cup packed cilantro
1/2 cup extra-virgin olive oil
1/4 cup lime juice
1/4 cup orange juice
1/2 teaspoon salt
1/2 teaspoon pepper
Pinch of minced garlic
Puree cilantro, olive oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth. Makes 1 1/4 cups.
Apple and Cranberry Chutney
This assertive chutney balances the sweetness in the rest of the meal nicely. I find the apple and cranberry combination a refreshing change from the standard cranberry sauce. Serves 8.
3 tablespoons unsalted butter, melted
1 medium onion, chopped
2 lb macintosh apples (about 4 or 5), peeled, cored and cut in 1/2 dice
1/2 cup maple syrup
1/4 cup apple cider
1/4 cup apple cider vinegar
2 teaspoons mustard seeds
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
12 oz fresh cranberries
Melt butter in a large sauce pan over medium heat. Add onion and saute for 1-2 minutes. Add apples, saute for another 1-2 minutes, stirring occasionally. Add the rest of the ingredients, except for the cranberries. Simmer for 30 minutes, stirring occasionally. Mix in cranberries and continue cooking until cranberries are softened and most of the liquid is absorbed. Taste and adjust seasonings and sweetness as desired. Serve warm or at room temperature.
Parsley Pesto
1 cup parsley leaves (thin stems are okay), rinsed and dried
salt
1/2 clove garlic
1/4 cup sunflower or extra-virgin olive oil, or more
1 tsp apple cider vinegar or freshly squeezed lemon juice
Combine the parsley with a pinch of salt, the garlic, and about 1/2 the oil in a mini-food processor, stopping to scrape down the sides of the container if necessary, and adding the rest of the oil gradually. Add the vinegar, then a little more oil or some water if you prefer a thinner mixture. Taste and adjust the seasoning, then serve or cover and refrigerate for up to 2 days.
Rustic Pasta Sauce
My friend Robin turned me on to this recipe from Cook's Illustrated. She likes to serve it with rigatoni. It would also be delicious served over cooked wheat berries.
1 TB olive or sunflower oil
1 1/2 lbs. country-style ribs, trimmed of fat
salt and freshly ground black pepper
1 medium onion, minced
1/2 cup red wine
1 (28 oz) can whole tomatoes, drained, juice-reserved, tomatoes chopped fine (try using the tomato puree here, if you still have it)
Heat oil in 12-inch, heavy-bottomed skillet over medium-high heat. Salt and pepper the ribs. Brown on all sides, 8-10 minutes. Transfer ribs to plate; pour off all but 1 tsp fat. Add onion and saute until softened, 2 to 3 minutes. Add wine and simmer, scraping pan bottom with wooden spoon to loosen browned bits, until wine reduces to a glaze, about 2 minutes.
Return ribs and accumulated juices to skillet; add tomatoes and reserved juice. Bring to a boil, then reduce heat to low, cover, and simmer gently, turning ribs several times, until meat is very tender and falling off the bones, about 1.5 hours. Transfer ribs to a clean plate. When cool, remove meat from bones and shred with fingers, discarding fat and bones. Return shredded meat to sauce. Bring sauce to a simmer over medium heat uncovered, until heated through and slightly thickened, about 5 minutes. Adjust seasoning. To serve, toss with pasta. This sauce freezes well.
