Archive | Condiments

Pea Salad made with mayonaise.  Photo by Trisha Hughes

Mayonnaise

Pea Salad made with mayonnaise. Photo by Trisha Hughes

Yield: 1 pint

1 egg
1¼ cups light olive oil, divided
½ teaspoon mustard powder
½ teaspoon salt
Juice of 1 lemon

Bring ingredients to room temperature. Place egg, ¼ cup of olive oil, mustard powder and salt in a mixing bowl, blender or food processor. Mix thoroughly.

With the food processor or blender running, slowly drizzle in the remaining cup of olive oil until mixture is thick and resembles mayonnaise (emulsifies).

After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon to incorporate.

Store in tightly closed jar in refrigerator for up to 2 weeks.

—Recipe from Whole30.com

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Photo by Trisha Hughes

Balsamic Vinaigrette

Photo by Trisha Hughes

Yield: ¼ cup or 2 servings

3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon dark brown sugar
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon cracked black pepper

Add ingredients into jar or small bowl and whisk to combine. Refrigerate up to 3 days.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

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Photo by Janelle Shank

Creamy Buttermilk Dressing

Photo by Janelle Shank

Yield: ¼ cup or 2 servings

2 tablespoons buttermilk
1 tablespoon mayonnaise (see recipe)
1–3 teaspoons minced spring herbs (dill, chives, parsley, thyme)
¼ teaspoon garlic powder
Salt, to taste
Ground black pepper, to taste

Whisk together the buttermilk and mayonnaise until smooth. Gently whisk in herbs and spices until combined. Refrigerate until serving. Dressing will keep in refrigerator for up to 3 days.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

 

 

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Photo by Trisha Hughes

Smoky Strawberry Vinaigrette

 

Photo by Trisha Hughes

Yield: ½ cup or 4 servings

2 cups fresh strawberries, rinsed and hulled
2 tablespoons lemon juice
2 tablespoons smoked balsamic vinegar
3 tablespoons extra-virgin olive oil

Combine ingredients in a food processor or blender; blend for 1 minute. Serve immediately over spring greens. Store leftovers in the refrigerator, covered, up to 3 days.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

 

 

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Homemade Sweet White Miso and Homemade Red Miso

From the story At Home with Miso, A New Winter Tradition

By Abigael Birrell | Photography by Alexis Abel

After soaking the soybeans overnight, Abigael cooks and mashes them and then mixes in the salt, koji and a couple of spoonfuls of store-bought, unpasteurized miso, which acts like a sourdough starter.

 

Homemade Sweet White Miso

Clockwise from 10 o’clock: Soybeans before cooking; red miso; sweet white miso.

Yield: Approximately 1 gallon

2 pounds whole, dry soybeans, well rinsed
2 pounds firm granular rice koji
¼ pound + 1½ teaspoons sea salt, divided
2 tablespoons mature miso, unpasteurized and preservative-free, store-bought is fine

Wash beans thoroughly, drain and place in a large cooking pot. Soak beans with enough water to keep them covered as they expand for roughly 12 to 14 hours.
Drain soaking liquid and cover beans with fresh water. Bring covered beans to a boil over high heat. Skim off any foam that collects on the surface. Reduce heat to low and simmer, covered, for 3 to 4 hours or until the beans are very soft and easily mashed. Stir frequently to avoid burning and, if necessary, add more water so that beans remain covered the entire time. … Read More

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Photo by Janelle Shank

Garden’s Bounty Salsa

Photo by Janelle Shank

Yield: 1 quart

Juice from 1 lime

¼ cup chopped fresh cilantro

1 medium onion, diced

3 small jalapeño peppers, seeded and minced

4 medium bell peppers, assorted colors, chopped

12 medium tomatoes, chopped

3 cloves fresh garlic, minced

1 teaspoon kosher salt, or to taste

1 tablespoon cumin (optional)

 

In a large bowl, combine all ingredients and stir until seasonings are dispersed. Place in refrigerator 8 hours or overnight for flavors to mingle. Cover and store in refrigerator for up to 1 week.

Note: For a smoother consistency, add all ingredients to food processor and process to desired smoothness.

—Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

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Cherry Syrup

Cheryy Limeaid made with Cherry Syrup
Photo by Janelle Shank

Yield: 2 servings

1½ cups water

1 cup sugar

2 cups fresh sweet cherries, pitted and halved

Bring the water and sugar to a boil over high heat in a deep, thick-bottomed pot. Add the cherries. Reduce heat to medium and cook for 20 minutes, stirring frequently.

Pour the mixture into a fine-mesh strainer over a bowl and push down on the cherries to release as much of the juice as possible. Let the mixture cool while the juice continues to drain from the fruit. Store extra syrup in glass jar in refrigerator.

Use in Cherry Limeade or serve over ice cream, pancakes or oatmeal.

—Recipe developed for Edible Omaha by Julie Kolpin

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Photo by Mary Oswald

Quick-Pickled Red Onions

Photo by Mary Oswald

Yield: 1 quart

½ cup apple cider vinegar

1 cup warm water

1 tablespoon brown sugar

1½ teaspoons kosher salt

Pinch of red pepper flakes

1 medium red onion, thinly sliced

Combine vinegar, water, brown sugar, salt and pepper flakes in a medium bowl. Whisk together until sugar and salt are fully dissolved.

Place onion slices into a jar or bowl and pour vinegar mixture over until full. Let sit at room temperature for 1 hour, then cover jar or bowl and place in refrigerator for 24 hours. Store, covered, in the refrigerator for up to 1 week.

—Recipe developed for Edible Omaha by Julie Kolpin

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Arugula Pesto

Yield: 8 servings

½ cup extra-virgin olive oil
5 small garlic cloves, peeled and sliced
3 cups arugula leaves, rinsed and dried
1 cup freshly grated Parmesan cheese
1 cup canned chickpeas (garbanzo beans), drained and rinsed
Salt, to taste

Heat the olive oil in a small skillet over medium heat. Add the sliced garlic to the hot oil and cook for 1 to 3 minutes until barely golden and fragrant, turning the slices once.

Process the arugula, Parmesan, chickpeas and garlic in a food processor until smooth, drizzling ⅓ cup olive oil into the feeder tube while processing. To reach desired consistency, add more olive oil by the teaspoon. Add salt to taste.

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Lamb-1

Arugula Pesto–Stuffed Lamb Chops

Photo by Trisha Hughes

Yield: 8 servings

2 pounds bone-in lamb chops
Arugula Pesto (see recipe below)
Kosher salt, to taste
2 tablespoons extra-virgin olive oil

Set oven rack on top space in oven and preheat to 425°.

Coat a 9×13-inch baking dish with nonstick spray.

Place a lamb chop on a clean cutting board. While holding it down firmly with your palm, use a sharp knife to carefully cut a horizontal slit into the meat to create a pocket. Spoon a portion of the pesto into the pocket, lightly sprinkle the chop with kosher salt and place into prepared dish. Repeat until all chops are in dish, then drizzle chops with oil.

Place dish in oven and roast for 12 to 15 minutes or until lamb reaches an internal temperature of 145° or until desired doneness.

Alternate: Do not butterfly chops. Season chops lightly with salt, and place on grill set at medium-high heat. Grill for 2 minutes per side or until desired doneness. Serve the chop over a heated or warmed portion of the pesto.

Note: Arugula has a peppery flavor, so no pepper is added to the chops in this recipe, but it can be added to … Read More

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