America’s Test Kitchen Makes 2 cups Homemade mustard is easy to prepare and packs a lot more punch than the store-bought stuff. For our recipe, we start with a 1:1 ratio of milder yellow mustard seeds to more pungent, spicier brown seeds. A little brown sugar tempers the mustard seeds’ bite while cider vinegar (rather … Read More →
Fig Jam
NCHFP About 10 half-pint jars 2 quarts chopped fresh figs (about 5 pounds) ¾ cup water 6 cups sugar ¼ cup lemon juice To Prepare Chopped Figs Pour boiling water over figs; let stand 10 minutes. Drain, stem and chop figs. To Make Jam Sterilize canning jars. Measure and add ¾ cup water and sugar … Read More →
Blackberry BBQ Sauce
Ben Root 1 stick butter 32 oz ketchup 6 oz hot sauce 16 oz vinegar 1 lb brown sugar 12 oz blackberry jam Melt butter in a pot. Add the rest of the ingredients and simmer for 30 minutes. Notes: Measure all ingredients by weight. Other jams/preserves (e.g. apricot) also work well.
Toum (garlic sauce)
Kamal Mouzawak (Bon Appetit) 6 garlic cloves 2 large egg whites 2 Tbsp. fresh lemon juice 1½ cups vegetable oil Pulse garlic, egg whites, and lemon juice in a food processor until smooth. With motor running, very gradually stream in half of the oil (this will help the emulsion stay together). Scrape down sides of … Read More →
Nuoc mam pha (mixed fish sauce)
Adapted from Wikipedia 1 part lime/lemon juice or vinegar 1 part fish sauce 1 part sugar 2 parts water Optional additions include, but not limited to: Garlic Hot peppers (serrano) Shredded carrot or other vegetable Chili garlic paste or cock sauce Mix all ingredients together.
FSWY Sauce
Ken Forkish, The Elements of Pizza Makes 750 grams (3 cups), enough sauce for five 12-inch pizzas This sauce is great because it needs no cooking time and can be made quickly at the last minute. Keeps for about a week in the fridge and also freezes very well. 1 ½ tablespoons extra-virgin olive oil … Read More →
Pesto
Original recipe 6 ounces fresh basil 6 ounces fresh basil 4 cloves garlic 4 ounces pine nuts, toasted and cooled 4 ounces parmesan Lemon zest (optional) ½ cup extra virgin olive oil ½ cup olive oil (or other neutral oil) Salt and pepper Add garlic, pine nuts, parmesan, and zest to a food processor and … Read More →
Romesco Sauce
Original recipe Makes 2 cups This sauce has a great tang that works with all kinds of grilled meat or vegetables. It is great to make at end of the growing season when the seasons peppers and tomatoes are peaking. This recipe multiplies and freezes well, but you can make a single recipe in a … Read More →