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France - Chile - Costa Rica - Lizano India - - Ssamjang France - Sardine Pate - Tunisia - India - Cucumber Raita Aioli Aioli

France • 3 large egg yolks • 2 Tbs , minced ½ Aioli has been around since the time of • 1 cups extra virgin oil the ancient Egyptians and was • 2 Tbs lemon juice • ½ tsp originally only and garlic. The • 2 Tbs Dijon word derives from the Catalan and Provencal languages meaning oil and INSTRUCTIONS garlic. As this condiment made it’s way 1 Place egg yolks in food processor North into the Mediterranean coasts of and process for 30 seconds, add Spain, France and Italy, egg yolks and garlic. lemon juice have been added. This 2 With the processor on, slowly European version of Aioli uses egg add oil starting with a few drops yolks to emulsify the oil and lemon and advancing to a slow drizzle. juice into a thick, delicious . 3 Add lemon juice, salt and I added salt and for mustard and process until a flavor. You can experiment with thick mayo consistency. different flavors such as , chile oil, 4 This whole process takes only a etc. One thing to consider, egg Aioli Ideas few minutes, it works up very quickly. yolks have a finite ability to emulsify, * Use like mayo in egg and tuna 5 Store in fridge up to 3 days. the rule of thumb is no more than 3/4 cup of ingredients per one large egg * Garnish boiled vegetables yolk. I stick to half a cup of ingredients * Serve with seafood & snails to one yolk just to be safe. Just have fun and never mind the Aioli purists, they lack imagination. Pebre Sauce Pebre Sauce

Chile • 2 tomatoes, chopped • 6 scallions, sliced thin When met they fell in love • 1 bunch cilantro, chopped and had a baby girl named Pebre. Pebre • 5 garlic cloves, minced is a condiment from Chile with Catalan • 1 jalapeno, diced origins. It is a fresh sauce that is • ¼ cup red wine perfectly balanced with pungency, heat • 1 cup extra virgin olive oil and overall goodness. The • ½ tsp salt word pebre in Catalan means pepper. • Sriracha to taste This dish is usually made with Aji peppers from South America but due to INSTRUCTIONS their lack of availability in most places, 1 Mix all ingredients in a medium I used the ubiquitous jalapeño in this sized bowl and keep in fridge up to 3 days. recipe for your convenience. 2 Take out of fridge 30 minutes Pebre sauce can be traced back to the before using. arrival of Catalan engineers in Santiago under the direction of Italian architect Joaquin Toesca for the construction of Pebre Sauce Ideas Tajamares de Santiago. The workers * Use as a topping for meat & made a simple sauce with oil, vinegar, seafood cilantro, salt and Aji peppers with what * As a marinade was commonly available to them. This * As a for is similar to the Catalan sauce known as baguette Romesco which they would have been very familiar with but lacked the pine nuts and . Lizano Sauce Costa Rica Lizano Sauce On my quest to discover new condiments I came across Lizano Sauce • 2 dried Guajillo chiles from Costa Rica. It sounded intriguing, • 1 1/2 cup vegetable broth especially since it can be found on most • 1/2 white chopped restaurant tables in that country so of • ½ carrot chopped course, I had to make some! • 2 Tbs white sugar • 2 Tbs lemon juice Definitely different, slightly sweet but • 1 Tbs white vinegar • 1 Tbs ground very savory with the help of pepper and Lizano Sauce Ideas • 2 tsp salt cumin. It can be used while * As a condiment to tacos & burritos • 1 Tbs molasses and as a table condiment. It’s popular * As a marinade for chicken or with eggs, rice, beans, fish, , vegetables before roasting INSTRUCTIONS curries, and as a marinade for meat. * As a dipping sauce for 1 Soak chiles in water for 30 empanadas minutes then remove stem and Toss in food processor or blender and * Use with eggs, rice and beans seeds. voila! A surprising Costa Rican treat 2 Place all ingredients into food ready for everyday eating. Keep in processor or blender and blend fridge up to two weeks or freeze some well, sauce will be liquid with for future use. diced chunks. 3 Store in fridge up to 7 days. Chutney INSTRUCTIONS 1 Dry toast first two ingredients in India large skillet without oil for about 1 minute, be careful not to burn I used to think of Indian chutney as seeds. You are looking for a Indian salsa but unlike salsa, chutney slightly darker color and a slightly has an infinite range of uses in the smoky aroma, set aside in a small culinary world. Chutney, or chatni in bowl. Hindi, is served at almost all meals. It 2 Add ¼ cup vegetable, sunflower or peanut oil to skillet and heat is typically made with fruit or on medium. vegetables and is simmered in , 3 Add mustard seed. oil and sometimes cider vinegar as in 4 When mustard seeds start to England. The English took the chutney pop, add asafoetida, curry leaves, back to the island and the popularity , cook covered for 15 along with colonialism to Africa minutes. and the Caribbean where mango and 5 Add salt, sugar and chili powder papaya chutney are popular. and cook another 3 minutes. 6 Add toasted fenugreek and Chutney cumin seeds and cook 1 more Indian Chutney Ideas minute. * Spoon chutney over a block • 1 tsp fenugreek seed 7 Remove from heat and cool. of cream cheese and serve • 1 tsp cumin seed 8 Will keep in fridge up to 1 with crackers • ¼ cup cooking oil month. * Mix with mayo and use as a • 1 tsp mustard seed sandwich condiment • ¼ tsp asafoetida, ground * Tempura dipping sauce. Mix • 1 Tbs dried curry leaves with mirin, ginger, , • 3 cups yellow bell pepper broth • 1 Tbs salt * A glaze over pork roast • 1 Tbs sugar * Roasted vegetable marinade • 1 Tbs chile powder Ssamjang Korea Ssamjang Sauce • ¼ cup Paste One of the first Korean foods I ever ate (Fermented Soybean Paste) was , Korean BBQ. It was • 1 T Paste (Korean AMAZING! The succulent beef hot pepper paste) wrapped in a lettuce leaf and kissed • 1 scallion, sliced • 1 clove garlic Ssamjang sauce was incredible and I • ¼ cup white onion, chopped have been hooked on learning to cook • 2 tsp rice , or sugar the Korean way ever since. • 2 tsp tasted seeds • 3 tsp means ‘wrap’ and jang means • 1 Tbs Mirin (You may use water ‘paste’ so Ssamjang means wrapping if you can't find Mirin) paste. That was how I first experienced this wonderful condiment, however this INSTRUCTIONS sauce is so incredible and you may end 1 Mix all ingredients and keep in up using it for all sorts of fare. This fridge for up to one month. sauce is thick so sometimes I thin it out 2 Alternatively you can make a using vinegar and sugar and use it for Ssamjang Sauce Ideas thin dipping sauce by mixing 1 dipping. This sauce is very versatile * As a condiment with Korean Tbs Ssamjang, 2 Tbs Rice and like most cooking in Korea, BBQ vinegar, 1 Tbs sugar. individual recipes are handed down * A dipping sauce for pork through the generations with each steamed buns and family putting their own stamp of * A marinade for pork loin roast * A sauce to serve along side originality into it. You can even make cooked chicken breast this hot by adding Gochugaru or red pepper flakes. It’s entirely up to you. Sardine Pate France Sardine Pate 1 can of sardines Pate is a mixture of ground, cooked 1.5 oz meat mixed with a fat to form a Juice from 1 lemon spreadable paste, delicious on crackers to taste or toasted baguette slices. INSTRUCTIONS Foie Gras is a type of pate made from Place first 3 ingredients in a bowl, mash fatty goose livers. The Germans have a with fork. liver pate called Leberwurst and the Add salt and pepper to taste, be careful Americans love their Liverwurst, or at on the salt as the sardines and lemon least I do. already add a nice balance. Pate can be used on toasted or fresh , as a veggie dip, wrapped in From this very basic recipe you can lettuce or as an ingredient in deviled create an infinite number of variations eggs. such as adding; shallots & garlic, Sriracha & , fresh & basil, you get the idea. It also whips up in 3 minutes, bonus! Embrace the challenge Pate Ideas and enjoy the rewards. * Serve with crackers or toasted baguette slices * Use as a condiment on hoagies like the Vietnamese do with their Bahn Mi * Use as a filling in a wonton wrapper Ajvar Ajvar

Serbia 2 red bell peppers 4 cloves garlic, peeled and cut in half Roasted red peppers, garlic and olive ¼ cup olive oil oil. This is really delightful and 1 Tbs white vinegar reminds me of why I started blogging in 1 tsp salt the first place. There is an incredible to taste amount of culinary goodness out there in this wonderful world and I like to INSTRUCTIONS travel through world cuisine and music. Roast red bell peppers until charred, place in plastic bag to "sweat" for 20 You will be pleased even if you like bland minutes. food. This relish is full of flavor but not Peel skin, remove seeds/stem and chop hot or over-bearing pungency. I peppers. splashed this on sourdough toast and Place all ingredients into food processor loved it. Other suggestions include and pulse until the consistency of relish. kissing eggs with this, crackers, Keep in refrigerator up until 2 weeks. sandwiches, wraps, burgers, brats and doggies. Garnish a charcuterie and cheese plate with this and bring together eastern Europe and western Europe, very diplomatic…

Ajvar ideas * Add to scrambled eggs or omelettes * Serve with crackers * A condiment for sandwiches, wraps, brats, burgers * Serve on a charcuterie and cheese plate Harissa Tunisia Harissa 1 Tbs cumin powder Harissa came about after the Spanish 1 Tbs coriander seed occupation of Tunisia in 1535, when 1 Tbs fennel seed peppers were introduced. 1 Tbs Tunisia’s main condiment, it is often 1 Tbs chile flakes added as an ingredient to meat and fish 1 sweet bell pepper, you choose the stews, as a couscous garnish, a meat rub color or a topping for shawarma. 2 anaheim chiles The ‘bones’ of this condiment is roasted olive oil peppers. You have many options for Keep in fridge for 1 week, cover with roasting peppers. I have an electric olive oil if desired. /stove combo so I broil them in the INSTRUCTIONS oven on the top rack. I think the best Grind fennel and coriander seed in way to roast them is on hot coals. It’s grinder or mortal/pestle, set aside. very easy to roast them on a gas burner Roast peppers until charred, place in a or gas broiler. A lot of Harissa recipes plastic bag to sweat for 15 minutes, peel use hot peppers but there is enough heat skin and discard. in the spice mixture for our taste, so I Add all ingredients to a food processor like to use mild peppers. If you are a or blender and blend. fan of high Scoville scores, feel free to Add olive oil until you reach a medium use Thai Prik Kee Noos, Ghost Peppers, thickness consistency, like mayo. Serranos, Jalapeños etc. For us, it’s Harissa Ideas Enjoy! Sweet Bell Peppers and Anaheim chiles. * Use in or on any egg dish * As a condiment on sandwiches and wraps * As a meat rub * A topping for shawarma * Couscous garnish Cucumber Raita Cucumber Raita

India 2 cups Greek style plain 1 hothouse or english cucumber, diced ¼ onion, diced Start delving into exotic cuisine from 1 lemon, juiced India, the Middle East and the salt to taste Mediterranean and you will come Optional: across a familiar, delicious condiment ¼ cup fresh of choice (dill, that I call yogurt sauce. In India it is , thyme, cilantro, chives etc) known as Raita, some middle eastern countries calls it Chachik and the INSTRUCTIONS Greeks call it Tzatziki. Cucumber Raita Ideas Mix all ingredients in a bowl, store in * Serve with kebabs fridge, covered up to one week. This is a bare bones, easy, everyday * On the side of an Indian meal version with just 5 ingredients. I LOVE * On steak, chicken or lamb using this as a condiment to spicy tacos dishes from any country. The cooling * As a side to a spicy rice dish * A vegetable dip effect compliments the fiery goodness * A condiment on a wrap from some of the best cuisine. I highly encourage you to keep some on hand at all times if you are delving into spicy recipes regularly.