Category: Sauces

  • Sprouted Mung Bean Sauce

    3 T chickpea flour 1-1/2 C water 2 C yogurt, stirred until smooth 1 t salt 1 sugar 1/2 t turmeric 1 t ground coriander 1/4 t fenugreek seeds 1 C sprouted mung beans 1-1/2 T butter or oil 1 t cumin seeds 1 jalapeno, seeded and minced 1 clove garlic, minced 1-inch piece of…

  • Ancho Chile Salsa

    5 dried ancho chiles, stemmed and seeded 5 sun-dried tomatoes (not the oil-packed kind) 1 C dark brewed coffee 3 oz pitted prunes 2 T toasted slivered almonds 1 chipotle chile in adobo 1 T grated Ibarra or semi-sweet chocolate 1/4 t toasted ground cumin 1 to 1-1/2 t ground canela (Mexican cinnamon) 1. Toast…

  • Poblano Pesto

    3/4 C pepitas (pumpkin seeds) 1/4 C high-heat cooking oil 5 poblano chiles 1 C cilantro leaves 1 T virgin olive oil 2 T lime juice 1/2 t salt Toast the pumpkin seeds and let them cool. Heat the high-heat oil in a skillet, and when it’s almost smoking, turn the poblano peppers in the…

  • Ideas for some exotic salsas

    These are just ideas to spark the imagination, no measurements or instructions. Some were inspired by Mark Miller’s Great Salsa Book. Mango Ginger Lime Cayenne Seared pineapple Red bell pepper Chipotle Orange juice Lime juice Cilantro Brown sugar Melon (watermelon, honeydew, canteloupe) Mint Lime Chile Cranberries Oranges Pecans Red chili powder Sauteed pears Roasted tomatoes…

  • Roasted banana condiment

    4 bananas 1 t dark rum 1 t vanilla 1 t maple syrup 1/2 t brown sugar 1/2 C nuts, finely chopped (macadamia nuts, almonds, or hazelnuts recommended) Preheat oven to 350 F. Roast bananas in their skins for about a half hour. They’ll turn dark. Allow to cool, then scoop the pulp into a…

  • Banana, tamarind, and mint salsa

    4 bananas, peeled and finely chopped 1/4 C tamarind paste 2 T seeded and minced red pepper 1 T fresh mint, minced 1 T brown sugar 1 T fresh lime juice Combine all ingredients. This is supposed to be good with lamb, but I think it might be good with eggs, too.

  • Stovetop roasted garlic

    There are many recipes that call for roasted garlic, but this is the first time I’ve found someone who says you can do it on the stovetop. The instructions are from The Great Salsa Book, by Mark Miller (Ten Speed Press, 1994). Heat a cast iron skillet over low heat and add cloves of unpeeled…

  • Roasted coconut topping

     Very hot! 1 C dried unsweetened coconut 1 T sugar 2 T peanut oil 2 cloves garlic, sliced 5 oz shallots, peeled and sliced 1 T pure red chile powder (New Mexican red) 1-1/2 t arbol chile powder 4 oz cashews, toasted and ground (1/2 C) Preheat oven to 250 degrees. Combine coconut and sugar…

  • Kim chee relish

    4 C chopped bok choy or Napa cabbage 4 C water 2 T salt Bring the water and salt to a boil drop in the greens. Cook for 30 seconds and drain well in a colander. Allow to cool. 1/4 t salt 3 cloves garlic, minced fine 4 scallions, sliced thinly 1 T toasted sesame…

  • Fondue recipe from occupied France

    From Horned Pigeon, by George Millar, published 1953. The book tells the story of Millar’s World War II capture in North Africa and imprisonment in Italy and Germany. In 1943, he escaped from the Germans and made his way across occupied France with the help of many, many people. His evocative writing goes from descriptions…