Today, canning vegetables at home is mostly reasonable for farmers, I guess, who grow vegetables and need to preserve their harvest. Pickling, on the other hand, is a simple and quick cooking method for summer vegetables. Unlike many overwhelmingly spicy, salty, and vinegary store-bought pickles (they have to be that way for shelf life), homemade pickles can be forgivingly gentle. We can protect their natural flavors, texture, and most importantly, keep their nutrients! Make a few jars at a time, keep them refrigerated, and enjoy your cold, crunchy, refreshing, healthy, comforting vegetables — a great snack to survive Texas summer.
The original chutneys come from India, Bangladesh, Pakistan, Nepal cuisines. They can be made of fresh or cooked ingredients. Their texture varies from smooth to chunky. To prolong their shelf life, they can be fermented or cooked with vinegar, citrus juice, or tamarind puree. There are many variations, and recipes vary from region to region.
Today chutney is a large category of condiments made of spiced fruits and vegetables. In addition to traditional Asian condiments, there are American and European (aka Major Grey’s style) chutneys that became popular in western cuisines. This recipe is based on the classic Anglo-Indian version with apples and raisins. Serve smoked apple chutney with mild cheddar, ham, roasted pork, poultry, on top of baked brie, etc. This chutney will beautifully flavor brown stock and demi-glace sauces.
May this holiday season bring joy to your heart and a pleasure to your taste buds! Thank you for being Lyukum Cooking Lab friends!
If you read about original Salsa Macha, you’ll see that there is a reason for its name. Salsa Macha comes from Veracruz region that features extremely hot chile peppers comapeños available only locally. It’s a truly fiery condiment. When this salsa is made in other regions of Mexico, comapeños are replaced with other hot peppers (e.g., arbol). I admired this condiment not so much for its heat, but for the bold and intense flavors. To adjust it for my palate, I combine my favorite dry and fresh red chile peppers, which are fruity and smokey, but pretty mild.
Two years ago a horrible thought came to my mind. What if I have to move from Texas somewhere north, and there is no Mexican chorizo there, and I have no idea how to make it myself. I looked for recipes and discovered that in addition to regular red chorizo there is a specialty of the Toluca region of Mexico, green chorizo. It is colored green because dry red chilies in it are replaced by fresh Poblano and Serrano chilies along with cilantro and other seasonings. In my recipe below, I use only Poblanos. If you like it with more chili peppers heat, replace part of Poblanos with Serranos.
…It’s so cold outside and so warm and cozy in our tiny kitchen. We can’t wait for lunch! I peel the radishes and one big apple. My Mom grates them. We season and toss them with a touch of salt, honey, apple cider vinegar, and homemade sunflower oil, and sit down for a little snack. This salad is white like snow and fresh and sharp like cold air. Every time black radish becomes available, I make this salad for the pleasure to experience white Winter sensations again…
I’ve been always curious about differences and similarities of neighboring countries cuisines. Differences are interesting in particular. I also know how dangerous it is to make any assumptions after just a peek inside an unknown cuisine. Yet, I dare to say the use of mustard stands out for me in traditional Bangladeshi cuisine more than anything else. Shorsher tel (mustard oil) is one of the primary cooking mediums. Mustard pastes are often an essential part of food preparation. Mustard seeds are part of Bangladeshi 5-spice mix panch phoron (equal parts of whole seeds: fenugreek, nigella, cumin, black mustard, fennel), and most of dishes are started with tempering it in mustard oil or ghee. One of the most popular dishes in Bangladesh is Shorshe Ilish, Hilsa fish in mustard sauce. All that mustard affair got me thinking. Are those of us, who are not mustard fans, missing something?
Today in the U.S., mentioned above milk-caps are either unknown or deemed inedible, while in Easter Europe they are traditionally considered among the best edible mushrooms. After removing the bitterness, they are salted and later enjoyed as a condiment (there is no better companion for a shot of ice-cold vodka!) or as an ingredient in other dishes. Salted mushrooms are fleshy, juicy, and have a unique flavor.
When gruzd or ryzhik mushrooms are not available, my second favorite are P. ostreatus or Oyster mushrooms. Luckily, they are farmed by Kitchen Pride just about two hours away from Austin, in Gonzales, TX.