INGREDIENTS: 2 tablespoons sugar1 cup rice vinegar (no substituions!)1/2 cup water1/2 lb. fresh ginger root METHOD: Combine sugar, vinegar and water in sterilized 1-pint jar with tight-fitting lid. Peel ginger. Using a swivel-bladed vegetable peeler, cut it into long, paper thin slices Place the sliced ginger in the pickling liquid. Refrigerate at least 2 to...Read More
Use this pesto on grilled chicken, or add to a chicken salad made with grilled chicken for a big flavor boost! Stir pesto into a little mayo and use as a sandwich spread. INGREDIENTS: 2 cups fresh cilantro leaves3/4 cup extra virgin olive oil1/4 cup pine nuts, toasted6 cloves garlic1 tablespoon lime juice1 cup freshly...Read More
Italians make nettle pesto, or pesto d’urtica, in springtime. INGREDIENTS: Water 2 teaspoons salt 3 cups young stinging nettles tops, packed tightly 3 medium garlic cloves 1/4 cup pine nuts, toasted 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1/4 – 1/2 cup Parmesan cheese, finely grated METHOD: In a stockpot,...Read More
In Italian, agro means sour and dolce means sweet — hence, sweet and sour cipollini onions. This very popular, tangy condiment is often served as a first coarse with a rustic, flavorful cheese, or chopped into salads, and sometimes stuffed into chicken before roasting. Cipollini onions are available at the late fall, early winter farmers...Read More
This tangy relish makes a nice change to cranberry relish at Thanksgiving! Use it with cold turkey sandwiches, too. INGREDIENTS: 1 cup sugar2 tablespoons water1/2 cup minced white onion1/4 cup apple cider vinegar1 cup ground cherries, husked and washedFreshly ground pepper and salt to taste METHOD: Combine sugar and water in a medium saucepan. over...Read More
When I call this “Italian Style,” I am not kidding. I got this recipe while standing in line at the Aptos Farmers Market from two elderly Italian women. Their conversation was a pastiche of both English and Italian, and finally I just asked them for the recipe because it sounded so good. They were happy...Read More
This flavorful confit is delicious with grilled hamburgers, chicken or steaks, pork pâtés or as a condiment with cheeses. INGREDIENTS: 1 1/2 quarts chopped rhubarb1 1/2 quarts sliced onions1 pint balsamic vinegar1 tablespoon salt1 pound brown sugar1 teaspoon red pepper1 teaspoon EACH cinnamon, cloves and allspice METHOD: Place all incredients in large stockpot. Cook over...Read More
As the Texans say, “Hooo-dawgie!” This smokey-sweet-hot barbecue sauce is wonderful on ribs! The cherry season is short, so don’t put off making a batch of this sauce. Cherry pitters are available from Mountain Feed, and you’ll find sweet, ripe cherries at Jurevich Farms. INGREDIENTS: 4 lbs. pitted sweet ripe cherries1/2 to 1 (7 oz.)...Read More
This bright, zesty pesto is made with locally grown California pistachios instead of imported pinenuts from China – and it’s so much better! Serve spread on freshly made homemade crostini, or use to top grilled or roasted vegetables. Stir a few tablespoons of pesto into fresh pasta. It’s divine stirred into aioli and used as...Read More
This is the classic Thai sauce for spooning over most everything from rice to sizzling beef, salads, lamb, and wok fried fish and shrimp dishes. It is a multi cultural dish that has a version in most Southeast Asian cuisine and is great with Vietnamese lettuce wraps. For variety, try adding garlic in place of...Read More
