Category Archives: Condiments

Salt Cured Egg Yolk

On a recent trip to Hawaii my husband and I made a stop at Mahini and Sun’s Restaurant. The menus is locally sourced and wonderfully innovative.  They served a salt cured grated egg over a butter leaf lettuce salad that was totally awesome.  So when we got home I decided to give it a try.  The whole process takes about two weeks, but in my opinion it really is worth the effort. The egg provides a very umami and obviously salty favor to the salad. But using it on a pasta or risotto dish would be another great option!

I first started with equal parts salt and sugar. I poured half the salt/sugar mixture into a shallow ceramic baking dish and made small divets in the “sand.” I then took my egg yolks and placed one in each divet and completely covered it all with the salt/sugar mixture. Then popped it into the refrigerator uncovered to start the drying process.

Now came the waiting and the watching.  I am not the most patient person when it comes to my food in any way shape or form.  So waiting for a week without touching it was a little hard. Oh, and be sure the refrigerator isn’t smelling off. The eggs can and will pickup any odors or flavors they come in contact with. This can be a good thing or a bad thing.  If you want to flavor the eggs with herbs this great, just mix in some herbs with the salt, however if the refrigerator smells like fish, not so much.

Once you’ve reached your one week mark remove the eggs from the salt and brush off as much of the salt as you can and wrap each egg in a small piece of cheesecloth, tie with a bit of string and suspend in the refrigerator for and additional week.

Now that your two weeks have  been completed you can unwrap the eggs and brush any remaining salt from the eggs.  The eggs should be completely dry now and not tacky. They can now be stored, wrapped in their cheesecloth,  in an airtight container in the refrigerator.

I used mine up fairly quickly but they should be good in the refrigerator for up to two additional weeks or put them into the freezer as well.

Grated over a salad or pasta the dried egg has a similar texture to parmesan cheese.

Mixed greens with salt cured egg and raspberry vinegrette .

I’m in a Pickle without you: Good bye to Savannah Grill

I found out last week my favorite restaurant, here at the lake has closed. Savannah Grill has been my husband and I’s go to place for several years now and I will miss the food and the staff very much!

The food there was exceptional and very unique, specializing in locally sourced produce and meats from the Missouri area. One of Chef Robert Sills specialities and my personal favorites included his charcuterie boards with wonderful pickled produce and totally awesome smoked meats.

So as a tribute to these lovely folks here’s my recipe for pickled beets.   We will miss you guys!


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Pickled Beets

2 medium beets, steamed or boiled, then sliced

1 cup apple cider vinegar

1 cinnamon stick

1/4 cup sugar

2 teaspoons whole mustard

Bring mixture to a simmer, making sure to dissolve all of the sugar, and remove from the heat.  Steam or boil 2 medium beets and slice. Add the sliced beet to the warm pickling brine and refrigerate for 2 hours minimum and they are ready to eat.

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Sweet, sour, and a hit of spice.

No Pectin Plum Jam

Scenario: You are having way too much fun at the farmer market and you come home with 30 pounds of fruit and forget that you don’t have any pectin in the pantry! Answer: No Pectin Jam! Otherwise known as the way jam was originally made.


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Apricot, plum and vanilla peach jams

Plum Jam

15 pounds red plums, destoned

1/4 cup lemon juice

4 cups sugar

Place the plum halves, sugar and lemon juice in a heavy bottomed pot, a dutch oven works well, but if you have a pot that is specifically designed for jams like this one please use it you won’t be sorry.  Allow the plums to soak for about an hour, then begin your cooking process.

This is a slow process you will be bringing this up to a boil 4 separate times!  Stirring through this is mandatory you don’t want scorching on the bottom of your pot. Then allow it to cool down each time to room temperature.  This method allows you not to add pectin and get the beautiful thick consistency that you want for a jam.  It also doesn’t give you the rubbery consistancy that you can sometimes get from a commercial pectin.

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Sugar, lemon juice and plums, you can’t get any simpler.

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Red Plum Jam

You now have a beautiful thick jam! if you don’t go ahead and heat and cool it an additional go round.  The jam can now be canned in sterilized glass jars or frozen in plastic containers. I used this method for peaches, plums and apricots and they all turned out great!

Fresh Strawberries

Fresh Missouri strawberries are at the farmers market right! These little guys are no bigger than a penny and absolutely delightful! Whether you make them into jam, or put them into a pie or even just eat them standing over the sink, they are truly something that should not be missed!

Currently we are working on finishing our 5th pint, we simply have them in a bowl of cold water and eat a handful whenever we go by the bowl!

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The merits of using the good stuff! Tupelo Honey

When I say, “the good stuff,” I mean quality ingredients.  The fresher, less processed, stuff.  If its possible I buy the organic no GMO ingredients at the grocery if it isn’t I usually do without.  One of the ingredients I love is honey.  Whether its being stirred into tea or spread onto toast a good honey that hadn’t been messed with is a beautiful thing.

Tupelo Honey is special! Tupelo Honey is the gold standard by which all other honey varieties are measured. For two weeks every spring, White (Ogeche) Tupelo Trees in the Southeastern swamps bloom with fine sunburst-shaped flowers that glisten with nectar. Tupelo honey’s high fructose content resists crystallization for years. Some diabetics use Tupelo as a sweetener because of its high fructose (levulose) content.

Since Tupelo trees grow in swampy areas and because some beekeepers want the hives close to the trees, it is not uncommon for the beehives to be place on platforms to avoid flooding along side of the swamp. Some beekeepers still use boats to access their hives and some go so far as to also put their hives on barges.

With Tupelo’s light floral aroma and excellent balance it pairs beautifully with blue cheeses and fruit.  So eat it up its one of the few things that tastes great and is also good for you! Come here Honey!

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Tupelo Honey

 

Apple and Peach Compote

Cleaning out the freezer before we close up the lake house for the fall, I kept finding things that I needed to use up.  Apples and peaches that I had frozen from the farmers market, dried cherries and cranberries in the pantry.  Little bits here and there.  I had found dried blue berries in the pantry the day before and added them to oatmeal and someone had turned his nose up at them. I thought I was doing good resisting the urge to not put raisins in the oatmeal.

So this is day number two’s experimental cooking clear out. I combined apples, peaches, dried cherries and cranberries.  Then I added dark brown sugar, some cinnamon and threw everything into the slow cooker on high for about 3 hours and cooked everything down.  The resulting concoction not only smelled wonderful but tastes pretty darn good too!  This compote is great with the oatmeal that I have pictured with it but its also superb  with a cheese board or with roast pork or poultry.


 

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On a cold morning nothing beats cinnamon, apples and peaches.

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Apple and Peach Compote

18 ounces frozen apples

18 ounces frozen peaches

5 ounces dried cherries

5 ounces dried cranberries

1/4 cup dark brown sugar

1 tablespoon lemon juice

2 teaspoons cinnamon

pinch of salt

Combine ingredients in slow cooker and reduce on high for approximately 3-4 hours. This is more a combination of ingredients rather than a recipe, this can be made with any number of fruits and spices.  Please experiment, just like I do, the sky’s the limit!

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Smoked Brussel Sprout Kimchi

 

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1/2 pound brussel sprouts

1/4 cup kosher salted

1  cup rice vinegar
2 tablespoons sugar
6 tablespoons Srirachi Chili Sauce
1 inch piece fresh ginger, grated
2 gloves garlic, grated
1 1/2 tablespoons smoke picante paprika

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1/2 pound brussel sprouts

Using a mandiline thinly slice the brussels sprouts.  Put into a colander, and add salt mixing well.  Allow this to drain for 2 hours, until it is wilted.  This is an important step so don’t rush it.

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In a medium size bowl combine vinegar and sugar and allow to dissolve.  Incorporate chili paste, ginger, garlic and smoked paprika.  Take the sliced brussels sprouts and rise throughly, dry well.

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Mix vinegar solution with the now dry brussels sprouts and pack into a clean container, cover.  Refrigerate for minimum of 48 hours before use.  As this ages it will become spicier.

I like this as a condiment for fish tacos, or served with a cheese board.

As a final step I ran the completed kimshi through my Vitamix on setting 5 for a few pulses.  This gave the kimchi more of a condiment texture verses a slaw texture.