Why support big AG and Monsanto this weekend when it's cheap and easy to make your own condiments (it's fairly quick too!).
This post will be updating during the weekend, to start I'll leave you with a recipe I got from Tasting Table, it's probably the most elaborate and fancy, everything will be down hill from here.
Mustard
In a small heavy bottomed saucepan combine 1/2 cup organic cane sugar, 1/3* cup dried mustard, 1/2 teaspoon kosher salt, 1/4 teaspsoon tumeric and 2 T flour, whisk to combine.
In a bowl add 1 cup of whole milk, 1 egg yolk and 1/2 cup cider vinegar.
Gradually add the milk mixture to the dry mustard mixture.
Over a medium high heat cook, stirring constantly with a wooden spoon, until thick and bubbling.
Cool thoroughly and store in refrigerator, in a resealable glass jars.
For a more interesting texture, lightly brown in a heavy skillet yellow mustard seeds. When they have slightly brown and are aromatic, grind them in a mortar and pestle or in a food processor and substitute for the mustard powder.
Also, I'm a fan of cider vinegar which I can get, in a home made version, from a local farmer at the green market, if you don't have any white wine vinegar or white vinegar will all do in a pinch.
Also, the last word on mustard is that if you simply grind some mustard seeds, add sugar and vinegar to taste you will get a fine mustard without the bother of cooking it. The difference is the texture and body of this more basic mustard is not the one we have become so used to.
Explore! Mustard seeds are cheap. I buy mine at Dual Spices on First Avenue.
In a bowl add 1 cup of whole milk, 1 egg yolk and 1/2 cup cider vinegar.
Gradually add the milk mixture to the dry mustard mixture.
Over a medium high heat cook, stirring constantly with a wooden spoon, until thick and bubbling.
Cool thoroughly and store in refrigerator, in a resealable glass jars.
For a more interesting texture, lightly brown in a heavy skillet yellow mustard seeds. When they have slightly brown and are aromatic, grind them in a mortar and pestle or in a food processor and substitute for the mustard powder.
Also, I'm a fan of cider vinegar which I can get, in a home made version, from a local farmer at the green market, if you don't have any white wine vinegar or white vinegar will all do in a pinch.
Also, the last word on mustard is that if you simply grind some mustard seeds, add sugar and vinegar to taste you will get a fine mustard without the bother of cooking it. The difference is the texture and body of this more basic mustard is not the one we have become so used to.
Explore! Mustard seeds are cheap. I buy mine at Dual Spices on First Avenue.
Relish
Take some home made bread and butter pickles and pulse them a few times in the food processor, et voila!
UrbanFoodGuy's Easy Indian Spiced Ketchup
Combined in a bowl: 1 teaspoon cumin, 2 teaspoons ground coriander, 1 teaspoon garam masala (curry powder) 1/4 teaspoon dry mustard, 1/4 teaspoon clove, nutmeg, ginger, cayenne pepper, 1/2 teaspoon salt, 1/2 teaspoon aseafotida* powder, 2 T palm or brown sugar and 3 T cider vinegar. Stir to combine.
Heat 2 T canola oil in a heavy skillet over a meidum high heat to almost smoking then quickly add the cider/spice mixture, stirring constantly for about a minute, then stir in 1, 9 ounce jar/tin of tomato paste, incorporate and bring to a boil. Reduce heat and simmer for 20 minutes. taste for seasoning adding more salt and pepper as you like.
* also called Hing available at most Indian Spice stores.
Combined in a bowl: 1 teaspoon cumin, 2 teaspoons ground coriander, 1 teaspoon garam masala (curry powder) 1/4 teaspoon dry mustard, 1/4 teaspoon clove, nutmeg, ginger, cayenne pepper, 1/2 teaspoon salt, 1/2 teaspoon aseafotida* powder, 2 T palm or brown sugar and 3 T cider vinegar. Stir to combine.
Heat 2 T canola oil in a heavy skillet over a meidum high heat to almost smoking then quickly add the cider/spice mixture, stirring constantly for about a minute, then stir in 1, 9 ounce jar/tin of tomato paste, incorporate and bring to a boil. Reduce heat and simmer for 20 minutes. taste for seasoning adding more salt and pepper as you like.
* also called Hing available at most Indian Spice stores.
Tilth’s Heirloom Tomato Ketchup
Recipe adapted from Maria Hines Makes about 11⁄2 quarts
5 pounds assorted heirloom tomatoes
1 cup white vinegar
2 tablespoon kosher salt
1 cheesecloth sachet containing 1 cinnamon stick, 5 cloves, 4 bay leaves and
10 black peppercorns
2 tablespoons sugar
2 teaspoons turmeric
Splash of bourbon (optional)
1. Core the tomatoes, but leave the pulp and seeds intact. Place the tomatoes in a
stockpot. Add water until the tomatoes are just covered. Add the vinegar, kosher salt,
spice sachet and sugar. Stir to combine.
2. Bring the mixture to a boil, then turn down the heat to medium-low and simmer for
about 1 hour. Stir in the turmeric, then remove the pot from the heat.
3. Strain the tomatoes and reserve the liquid. Remove the sachet. Puree the tomatoes in
a food processor--in batches, if necessary--until smooth. If the consistency is too thick,
add a little of the reserved liquid to thin it out.
4. Taste for seasoning, adding a little salt and/or sugar as necessary to balance the flavor.
Stir in the bourbon, if using.
5. Place the ketchup in a large bowl and cover with cheesecloth. Set the bowl in a
warm place (about 75F to 80F) for about 12 hours; letting the ketchup sit for this
length of time helps develop the flavors.
Transfer the ketchup to airtight containers and refrigerate for up to 1 month, or divide into smaller portions and freeze.
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1 comment:
Wow, that seems like a lot of work just for ketchup, but I guess there's something to be said for anticipation.
I bet it's yummy.
Happy Fourth.
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