Not that tzatziki is all that hard to make, but when I have even less in the fridge than I need for that, I turn to this shallot yogurt. It is beyond a delight, providing refreshing coolness to whatever you deign to serve with it.
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Upon reading through Amanda Hesser’s NYT Cookbook, I came across a chutney recipe that seemed to contain all of my favorite fall flavors. I decided to tweak it a bit and again make crystalized ginger the star of the show. The result was a lush, bright sauce that served the perfect stand-in for that canned cranberry nonsense.
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Guest Poster, Angie says, “One of my friends who picked with me suggested making jam and I said no way can I do that and she suggested making freezer jam. I rushed out bought some jars and freezer jam pectin and tried it out – and the results were amazing! I used Sugar in the Raw, which totally made it super expensive but it was the best jam ever – and I was astonished I made it.”
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This palate pleaser is a mere trip in the food processor – blending fresh ginger, cilantro and jalapeno peppers into submission. Trickle in a little water to smooth to a paste and season with salt and you are done. Ridiculously good. New best friend kind of good. Christmas morning good. Ok, you get the drift.
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This version plays up my favorite flavors in tzatziki and allows them to be assertive and bright – plenty of lemon and mint add a floral note to the yogurt, and garlic a bit of a spicy kick. You can certainly change up the proportions of spices and herbs, but the amounts below are how I make it at home – unfussy, bright and lively.
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Grated ginger and minced scallion are barely cooked in hot oil, taking away all of the bite from the aromatics and leaving behind a condiment that can make the most stubborn palate sing. I don’t limit the stuff with regards to what I put it on – string beans, skirt steak, steamed fish, my fingertips. I attack this sauce with calculating ruthlessness.
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This recipe is my mom’s passed down to her from my grandmother. We used to have this dip around Christmas and New Year’s, devoured as quickly as we could while still hot. More than your typical melted cheese with peppers, the base of this sauce comes from smoky bacon.
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This recipe is the most perfect exercise in reminding ourselves why we cook at all. When we give the ingredients we’re working with the exact amount of time that they need to become the epitome of deliciousness, we have the ability to create dishes that excite and delight. I say all of this with the utmost of sincerity – why would I ever waste time making boo boo when I could make these onions?
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The beauty of this recipe is in the simplicity – garlic chives and sesame oil do all of the heavy lifting seasoning the ground pork. This is the kind of cooking that is rooted in love – you make these dumplings for people that you care for, and hopefully have them join you in the effort.
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In plating this salad, I love a careful presentation of each ingredient segmented into its own section. Something about the vibrant colors in their own spots just waiting to be mixed together with the lovely dressing is an impressor and a half. As you know, it’s all about the presentation.
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This cranberry relish requires not a lick of cooking – just pulse everything in the food processor, pour out into a bowl and put it on the table. Done. For such freshness and flavor with absolutely no work, those cans of cranberry gelatin that are typical of the Thanksgiving table are looking mighty good for target practice right about now.
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This one comes from my grandmother, Vo, who was given this recipe by a friend, who in turn received it from her grandmother – the same recipe that she used back in Mexico. Something as seemingly pedestrian as salsa becomes a celebration of the sweetness of ripe tomatoes and the piquant flavor of jalapeno.
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Copyright © Angela Gunder, 2012.
