I’m really happy with my first pass at a plum sauce: slightly sweet and sour, with a tang from the ginger and mustard seeds, heat from the jalapeno, and a rich spice flavor from star anise. I made a small trial batch so I canned only one 8-oz jar and had one 4-oz jar for [...]
Archive for the ‘Sauces and dressing’ Category
Asian-inspired Plum Sauce
Posted in Preserving, Sauces and dressing, Stone fruit, Tigress Can Jam, tagged Asian plum sauce, Canning plum sauce on September 15, 2010 | Leave a Comment »
Sorrel Sauce
Posted in Fish, Sauces and dressing, tagged Sorrel sauce on June 6, 2010 | Leave a Comment »
While I have a small patch of sorrel coming up in my garden, the leaves are not yet large enough to harvest, so I fell for a bunch in the farmers’ market. Although I sometimes mix it with spinach, it’s precious enough at this time of year to stand on its own. The sorrel turns [...]
Wilted Dandelion Greens with Wasabi Cream and Duck Bacon
Posted in Greens, Paper Chef, Salad, Sauces and dressing, tagged duck bacon, wasabi cream, Wilted greens on May 10, 2010 | 2 Comments »
This is a story about how one thing leads to another and produces an unexpected result. I made two amazing culinary discoveries recently. The first was a wasabi cream sauce that was served over grilled salmon, which I had been planning on trying at home. That was realistic since I’ve been harboring an unopened can [...]
Celery and Celery Root Salads
Posted in Celery and celeriac, Salad, Sauces and dressing, tagged Celery and celeriac, Salad, Sauces and dressing on February 27, 2010 | 1 Comment »
Celery root, also known as celeriac and knob celery, is a lumpy sphere with gnarly tendrils. While reminiscent of the grotesques in a Hieronymous Bosch painting, it cleans up into a delicious vegetable that can be eaten raw or cooked. (The way I photographed this one, quite by accident, makes it particularly anthropomorphic if you [...]
