CONDIMENTS-the blog

In the midst of winter we have limited access to locally grown vegetables. At the moment there are no tasty baby green and herbs (unless they come from a hot house) so it’s a bit tricky to make a meal shine without that fresh presence.  That portion of protein on your plate can seem a little boring and monotonous leaving much to be desired.  So please pass the … taste.

(top to bottom: pesto, house-made ketchup, prune delicousness) 

A matter of taste
A good way of raising the flavor profile is adding a dollop of condiment and that does not mean the ordinary ketchup or mustard. I think the same old condiments make most foods taste just that – the same and also tend to mask the flavor.  Another reason why I rarely reach for store bought condiments is their inferior ingredients in commercial brands including long lists of sugars and other less than healthy ingredients, i.e., high fructose corn syrup, dextrose, salt and more salt.  Perhaps it’s not only a matter of taste anymore!

Homemade condiments
Homemade chutneys, pesto, and savory jams are an ideal vehicle to boost the flavor of meats, poultry and fish (and even those vegetables remaining). They can be prepared relatively simply and well in advance, with common household ingredients. Another plus is their long expiration date, which is made possible because of the vinegar content meaning the high acidity level.

Tomato Chutney
(recipe yields approximately 1 ½ cups)
1 onion, peeled and chopped
4 cloves garlic, peeled and chopped
1 tablespoon vegetable oil such as grape-seed oil
1 can (28 oz) Italian, peeled plum tomatoes. I like Cento brand
4 tablespoons agave
10 grindings fresh black pepper
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
¼ teaspoon black pepper
Sea salt to taste
1 bay leaf

(it takes patience to bubble the sauce to the right consistency)

1. In a gallon-sized pot heat the oil on medium heat setting then add onions, garlic and cook for 10 minutes stirring with a cooking spoon every once in a while.
2. Add all other ingredients and continue to cook for 1 hour. Stir every 15 minutes to prevent scorching.
3. Remove bay leaf and mix in a blender for one minute. Season with salt to taste.

Chef’s Not: I like a slightly chunky texture for the tomato chutney if you prefer a smooth, ketchup like texture process for 3-5 minutes. Scrape the blender walls downward with a pastry spatula between processing.

Spiced Plum Jam
(recipe yields approximately 1 ½ cups)
8 prunes, chopped
1 cup water
½ cup balsamic vinegar
1 onion, peeled and chopped
4 cloves garlic, peeled and chopped
1 tablespoon vegetable oil such as grape-seed oil
½ oz ginger, grated
½ teaspoon black pepper
1/8 teaspoon cayenne
1 bay leaf  
Sea salt to taste 

1. Soak prunes in the water and balsamic vinegar.
2. In a gallon-sized pot heat the oil on medium heat setting then add onions, garlic and cook for 10 minutes stirring with a cooking spoon every once in a while.
3. Add all other ingredients and continue to cook for 1 hour. Stir every 15 minutes to prevent scorching.
4. Remove bay leaf and season with salt to taste.

Parsley Pesto with Ricotta and Walnuts
(recipe makes 1 cup)
1 bunch (2.5-ounces) parsley
½ bunch (1-ounce) basil  
¼ cup walnuts
¼ cup ricotta
1/8 teaspoon black pepper
2 cloves of garlic, peeled and chopped then cooked in vegetable oil on low heat
2 tablespoons olive oil
sea salt to taste

1. Rinse parsley and basil with water then dry in a salad spinner or on kitchen paper towel.
2. Chop the herbs roughly, into1/2-inch sized pieces then transfer into a kitchen processor with the walnuts. Process the mixture for one minute.
3. Add ricotta, black pepper, cooked garlic and olive oil then process for 2 minutes. Scrape down sides of the kitchen processor cup and then whirl for another minute.
4. Season the mixture with salt to taste.

Chef’s Tip: If the pesto is not used up the same day it can be frozen in small portions e.g. ice cube trays and then stored in a zip-loc style bag in the freezer.