Sweet & Sour Mango and Fig Sauce

Mango Chutney

  • 1 yellow onion, chopped
  • 8 mangos, peeled and chopped
  • 1 cup sugar
  • 1 cup brown sugar
  • 1/2 cup grated ginger
  • 2 fresh lemons, zest and juice
  • 1 cup white vinegar
  • 1/2 cup dried figs, chopped
  • 12 tsp grated nutmeg
  • 2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp salt
  • 1 tsp black pepper

Put everything into a heavy saucepan, bring to a boil, reduce to a slow simmer, cover, and cook for two hours or more, stirring occasionally until a thick paste. Remove from heat, cool, and puree in a blender.

Makes 3 jars of chutney which is also a fabulous sauce for steaks. As a lifelong addict to knackebröd, a little chutney, flat parsley, plain yogurt and sliced raw asparagus is a tasty, flavorful breakfast. Last night, I used the chutney on a steak .

This is a sweet, sour, and spicy sauce. It’s based on Major Grey’s Mango Chutney, but I substituted dried figs for raisins. (I like nearly every other dried fruit more than raisins.) I left out the garlic and used seasoned rice vinegar rather than cider vinegar. That was because I was out of cider vinegar, but it does add a deeper flavor. I pureed in a blender rather than leave it chunky, which is the more traditional way to serve it. This is because I was thinking of using it as a base for a salad dressing, which you can see in my next recipe.

Mango Chutney

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Kale Salad with Rutabagas, Apples, and Carrots

Kale, Rutabaga, Carrot, and Apple Salad

I went to Harvest Share at the Ortiz Center yesterday and took home a huge bag of kale, sacks of carrots, rutabagas, and onions and thought this sounds like salad.

I stripped the kale leaves off the stems and chiffonaded the leaves. I put a big plastic container on my scale to set the tare weight to zero and added the chopped kale until I had a half pound of prepared, chopped leaves. It was sort of heaping over the top of the container, but that’s okay. Kale is one of those duplicitous vegetables that lose their volume when you cook with it…even if all you do is massage oil, vinegar, and salt into it. That heaping over the top kale will be just over half full in no time.

So, once I measured the kale, I added 1 TBSP of olive oil, 1 TSBP of apple cider vinegar, and 1/2 tsp of salt. Using my fingers, I worked this into the kale, massaging it toward tenderness. It lost about 1/3 of its volume. I covered the container and set it aside, unrefrigerated, to continue “cooking”.

While it “cooked”, I made the dressing and chopped my veggies and fruit.

In a bowl, I zested one lemon before juicing it, To the zest and juice of one lemon, I added 1 TBSP of soy sauce and 1 TBSP of maple syrup, and some pepper. I stirred and set aside. There’s no oil in this dressing because it will get plenty from the kale.

I peeled an apple and diced it into pieces about 1/3 inch squares.

I peeled and chopped a medium-sized carrot – 1/3 inch squares.

1 diced 1/2 a yellow onion.

I peeled a rutabaga and chopped it into 1/3 inch squares. Peel deeply into the rutabaga, not just the outer skin, but also that heavy, woody rind. It’s usually just easier to cut it away.

All the pieces should be about the same size, as though making a chopped salad.

Add the vegetables to the kale. Toss with the dressing. I put the lid on and shook and shook and shook to distribute it evenly. Ideally, the salad will be fully dressed, but there won’t be any liquid gathering in the bottom.

The kale has that earthiness that makes for a great foundation for salad. The carrots add sweetness and the rutabagas and lemons add a bright tang. You get just a bit of sweet and sharp from the onions. The maple syrup does not make this sweet but instead add this wonderful note for the aftertaste.

 

 

Lentils with Curried Rutabaga

Lentils with Curried Rutabaga

In a saucepan, heat 2 TBSP of olive oil over medium heat. Add 1 diced yellow onion and 2 cloves of garlic, crushed and minced, 1 tsp of dried thyme, 2 bay leaves, 2 bags of black tea (Remove the string.), and salt and pepper. Cook until the onions are translucent. Add 1 cup of dried lentils and 4 cups of vegetable broth and bring to a boil before lowering to a simmer and putting the lid on to simmer for about 20 minutes until done. The tea adds a bit of smokiness and umami to the lentils.

Peel and chop one rutabaga into half-inch pieces.

In a cast iron skillet, heat 2 TBSP of olive oil over medium heat. Add 1 TBSP of Jamaica jerk seasoning and 1 TBSP of curry powder to the oil and heat until the aroma blooms. Add the chunks of rutabaga and sauté for about ten minutes so the pieces start to soften and brown a bit. Add about 1/2 cup of water and put the lid on for about 10 minutes or until tender.

Add the rutabaga to the finished lentils. Stir, and add 1 TBSP of balsamic vinegar or more to your taste. The vinegar’s tang will reduce the heat from the Jamaica jerk and curry powder.

Serve with a bit of fresh chopped cilantro on top.

The cool thing is that while the flavors blend beautifully, the constituent parts retain their individual flavors, so the rutabagas have that heat and the lentils that rich smokey heartiness. This is a thirty minute or so dish and serves eight. I know it’s not a single serving, but rutabagas are HUGE! The thing is, it reheats perfectly and only gets more delicious the next day.

Sautéed Brussels Sprouts and Sun-dried Tomatoes

Brussels sprouts are one of my favorite winter vegetables and since they are in season, I thought it might be fun to come up with a red and green dish with them, experimenting in advance of Christmas. Sun-dried tomatoes are such a rich red, with the bright green of the Brussels sprouts, I decided I had to try it.

  • 1 TBSP olive oil
  • ½ tsp dried red pepper flakes
  • ½ cup yellow onion
  • 2 cloves garlic, minced
  • 8 oz. Brussels Sprouts, cleaned, ends cut off, and quartered.
  • 6 sun-dried tomatoes, sliced
  • 1 lemon
  • 2 TBSP Asiago cheese grated
  • Salt and pepper to taste

  1. Heat oil with the dried pepper flakes, infusing its heat into the oil.
  2. Add chopped onions and sauté until turning transparent.
  3. Add garlic, stir quickly.
  4. Add Brussels sprouts and sauté, stirring occasionally for 3 to 5 minutes. Add pepper but withhold the salt until after you add the sun-dried tomatoes. (They can get really salty depending on the brand and you will want to taste it with the tomatoes before you add any salt.)
  5. Add juice of 1 lemon and sun-dried tomato strips. Cook until the liquid is absorbed.
  6. Add grated cheese and stir quickly. It will melt right in.

This actually made two generous servings, so I have one to reheat. It’s very umami with the cheese giving it a bit of nutty creaminess. The sun-dried tomatoes add a bit of sweetness and tartness at the same time. It’s a very comforting side dish.

I can imagine it with a bit more of a Mediterranean vibe by adding some black olives. You could also use parmesan instead of Asiago, I just prefer Asiago myself. It’s just a bit nuttier. This is fast and simple, taking less than ten minutes from start to finish.

Pickled Brussels Sprouts, Carrots & Radishes with Anise Seed

Pickled vegetable salad is found in cuisines around the globe. I made the giardiniera from The Grand Central Market Cookbook the other day so it had a few days to marinate in brine for Thanksgiving. I decided to make a second salad to evangelize my love of anise with vegetables.  Believe me, anise seed does not make your food taste like licorice.

  • 2 tsp anise seed
  • 2 cup apple cider vinegar
  • 1 serrano chile
  • 2 tsp salt
  • 2 TBSP sugar

To make this, I made the brine first because it must be cooled down before you add it to the veggies. I heated a saucepan over medium heat. I added anise seed and let it bloom a bit, heating it in the dry pan until the aroma scented the room. Then I added apple cider vinegar, a whole serrano chile with the stem removed, salt, and sugar. Heat this until the sugar dissolves, Remove from the heat and cool.

  • 1 medium onion, sliced thinly
  • 4 cups of brussels sprouts, trimmed and halved
  • 2 cups of carrots, peeled and sliced into coins
  • 2 cups of radish, trimmed and sliced.
  • Serrano chile, (removed from brine and chopped)

Chop the vegetables, add the brine. Let marinate for at least 12 hours. This is a crispy, crunchy salad with a bright flavor. This is my second pickled salad for Thanksgiving dinner and serves 8.

 

 

Chicken Peanut Sauce Burrito

Chicken Peanute Sauce Burrito

I got some peanut butter from Harvest Share last month and discovered that it actually is pretty good on celery. When the jar was close to empty, I thought it might be interesting to toss some rice vinegar, soy sauce, garlic, lime juice, and dried red pepper flakes, shake it up so the peanut butter sticking to the sides of the jar did not go to waste. I tried it on some lettuce and it was delicious. So this is the peanut dressing I made.

  • 2 TBSP peanut butter
  • 2 TSBP seasoned rice vinegar
  • 2 TBSP soy sauce
  • 1/2 tsp red pepper flakes
  • 1 lg. clove of garlic, crushed and macerated with salt
  • Juice from 1 lime, squeezed.

I thought it might be good with some chicken. So I sauteed a chicken breast with just some salt and pepper in olive oil. While it was cooking, I chopped 2 TBSP of yellow onion,   thawed out 2 TBSP of frozen peas by running them in cold water, toasted 6 pecans in a dry pan and chopped them up.

I removed the chicken breast and let it rest for about 5 minutes. Then I heated up my burner and with the air vent on high, charred two flour tortillas against the coils of the stove. If I had a gas stove, I would grill, but this is my “electric grilling.” Just lay them on the medium-high coil with half hanging off the edge so you can grab them.  Flip with your fingers as soon as it begins to char, I generally “grill” on each side a few times to grill the whole tortilla. You cannot be doing anything else when you do this because you don’t want to start the tortillas on fire.  It adds a really great flavor and makes delicious tortillas.

Chicken Peanute Sauce Burrito

I compiled my dish with a small handful of lettuce, the sliced chicken breast, onions, pecans and thawed peas. I then added the peanut dressing and rolled them up.

This is delicious. Chicken is such a mild ingredient that it embraces nearly anything you do. I liked the peas (And yes, fresh would be better, but needs must,) They added a bit of texture and freshness. It all went together so well. It’s zingy and spicy from the lime and red peppers and then the peanut adds this kind of hearty sweetness.

 

Breakfast Smörgås – Open-Faced Breakfast Sandwich


I really love a good open-faced sandwich, I suppose it’s my Swedish heritage and the tradition of smörgås. Two slices usually seems like too much bread, unless I use so much filling it’s unwieldy. I also have the Swedish yen for rye bread over all others. WinCo had fresh rye bread on sale for just $1.78 a loaf the other day. Who could resist?

Ingredients

  • 2 slices of rye bread with butter
  • Havarti Cheese sliced thinly
  • 1 tsp of reserved bacon fat
  • 2 tsp olive oil
  • 1 clove garlic
  • 3 oz breakfast sausage
  • 2 TBSP yellow onion
  • 1 mushroom
  • 8 grape tomatoes or cherry tomatoes
  • red pepper flakes
  • 2 TBSP fresh fennel tops
  • 1 TBSP lemon juice

So, I put 1 tsp of saved bacon fat but you could use butter or olive oil in a small skillet on medium heat and added 2 TBSP of chopped onion, salt, and pepper and cooked until tender.

Meanwhile I removed the casing from 3 breakfast sausage links, but you could just measure out 3 ounces of breakfast sausage if you don’t buy it in links. I added the sausage, breaking it up into small pieces with a fork.

While the sausage was cooking, I sliced one mushroom in very thin slices.

I put a griddle on and started heating it to medium.

I put a small sauce pan on and heated to medium high with 2 tsp of olive oil. I added one clove of garlic (minced), shook in a few red pepper flakes and tossed in 8 whole grape tomatoes. I want the tomatoes to blacken a bit, so I shake them only to keep them from burning.

On the griddle, I laid down two slices of rye bread, buttered on one side and placed buttered side down. I sliced very thin slices of Havarti cheese and placed on both slices to melt while the bread toasted.

I chopped 2 TBSP of fresh fennel fronds and tossed into the sausage and mushrooms.  I cooked some fennel the other night and saved the tops knowing they are a delicious addition to anything with tomatoes.

I cut the top fifth off a fresh lemon and squeezed about 1 TBSP of lemon juice into the tomatoes, stirred and added the tomato sauce to the pan with the sausage, mushrooms and fennel.

Meanwhile, I poached 2 eggs in the microwave, breaking each into a tbsp of water in a plastic egg poacher. Poaching takes about 40 seconds for 2 eggs.

Everything should be ready together. I spread the sausage, mushroom, and tomato blend on top of both slices of bread. Then placed one egg on each slice.

 

Spicy Beef Strips and Chard

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  • 2 TBSP of olive oil
  • 2 tsp of red chili flakes
  • 1/2 yellow onion
  • 6 oz beef round steak sliced thin
  • 4 stalks of red chard, sliced
  • salt and pepper
  • Rice Vinegar.

Heat olive oil in a cast iron skillet a medium heat. Add the red chili flakes, they will flavor the oil so the heat permeates all the ingredients. While that heats, chop 1/2 a yellow onion, and toss in to sauté with a dash of salt and pepper. Cook until softened.

While the onions cook, take the beef round (it was on sale for 1.99/pound) and slice in thin strips of about 1/4 inch. Toss into the onions, add salt and pepper, and cook, stirring occasionally. Let it get some nice char.

While the meat cooks, clean and chop the red chard. Toss into the pan with the meat, add some salt and pepper, and stir. Put a lid on the pan and let cook for two minutes or so, add 1 TBSP of rice vinegar. Put the lid back and let everything soak up the vinegar.

This is a delicious, meaty dinner with the rich flavor of beef and kale, the heat from the red chili peppers and the bite of vinegar are delicious.

 

 

Bacon, Egg, Pear, Parm Sandwich with Caramelized Onions & Apricot Cabbage Slaw

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I don’t know what got into me today, but I was about to make a roast pork and slaw sandwich and I thought about all the pears I need to eat and ended up making the most delicious sandwich ever.  It began with the Apricot Cabbage Slaw I was going to make for the sandwich.

I got ambitious and decided to make slow caramelized onions. To do that, I thinly sliced 1/2 an onion on a mandoline. I heated a cast iron skillet to medium high (7 of 10), added 1 TBSP of saved bacon drippings (but you could use olive oil or butter) and melted it. I added the onions and cooked quickly, stirring frequently for about 5 minutes until browned, then I lowered the heat to medium-low (3 of 10) and let cook slowly while I prepared the Apricot Cabbage Slaw. Be patient, the longer the onions cook, the more tender sweet they are, almost like a jam.

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Turn the broiler on before the onions are done to heat up.

When the onions were done, I removed them and set them in a small bowl. Any leftover onions can be used in a sauce or another sandwich.

I then cooked two slices of bacon in the same pan, rendering the fat and saving it for another day. I removed the bacon and set it aside.

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While the bacon was cooking I broiled 2 slices of bread on one side for about 2 to 3 minutes. Just to get some strength from drying, it did not get toasted. Between broiling on one side and then on the other, it was time to cook the egg.

I wiped the fry pan clean of any bacon, and put a dab of butter in the middle of medium hot pan and cooked one sunnyside up egg, adding some salt and pepper.

While the egg was cooking, I broiled the other side of the bread.  On one piece, I shaved parmesan cheese. On the other piece, I layered thin slices of pear to caramelize sightly. I put them back under the broiler for a few more minutes until the parm was melted.

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Assembly

On the side with the melted part, I stack the two slices of bacon, cut into 4 pieces. I added the sunny side up egg. On the side with the pears, I stacked caramelized onions, and the Apricot Cabbage Slaw. Then I put the two pieces together with a bit of hard push to break the egg yolk so it spread through the sandwich and sliced it in half.
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Believe me, this is worth spending 40 minutes to make. The pear and caramelized onions are dream. And of course, bacon, eggs, and parmesan are delicious. A good sweet/sour slaw is a perfect balance to the sweetness and the creamy egg marries everything together. This is the most delicious sandwich I have ever concocted. This made one sandwich, but I have some caramelized onions and slaw left over. I had thought to make a vinaigrette with the onions, but now I think I will be making this sandwich for supper.

Potato Salad with Green Beans

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So, I started out making a potato sad that I intended to use rocket in, to use up some of the rocket I have, but then I got around to adding the rocket and changed my mind and added green beans instead. I am glad I did because the freezer was just starting to extract the liquid from the beans and would have soon dried them out.

This is a pretty standard potato salad. I boiled 4 potatoes in salted water and hard-boiled 4 eggs. I use Martha Stewart’s method to boil eggs and it never fails me. I am not going to reinvent boiling eggs. When the potatoes were done I ran cold water on them to chill. I also chilled the eggs. I then boiled some salted water and blanched the green beans. I did not want them mushy and wanted them to stay bright.

So then I chopped up one whole yellow onion, the potatoes, the eggs and the green beans and tossed them together. I drained a can of black olives and crushed about 1/3 of the can.

In a bowl, I missed 3 TBSP mayo, 1 tsp of mustard, 3 TBSP of apple cider vinegar and a 1/2 tsp of sugar, salt and pepper. I made it to taste and added to the salad and blended.

This made 4 to 6 servings and was better the next day. It’s nice and tangy with the mustard, the olives add an earthiness that I love.