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!
Duck is one of my favorite ingredients, and Kamo Nanban Soba became one of the most repeated summer soups in my kitchen. This dish can be made with duck tsukune (meatballs) and/or seared and thinly sliced duck breast. Duck meatballs should be pre-cooked, and they are the best when grilled. I prefer duck breast in this dish. One breast is enough for two portions. It takes time to render fat from its skin, so it makes sense to start doing it while making buckwheat noodles. The rest is simple — baste the breasts with hot rendered duck fat until 80% cooked, let rest and cool, keep refrigerated until ready to serve the soup. Thinly sliced and arranged on top of the soba in a bowl, the duck is cooked to complete doneness with steaming hot stock poured right over it.
They dined on mince, and slices of quince,
Which they ate with a runcible spoon;
And hand in hand, on the edge of the sand,
They danced by the light of the moon.
Edward Lear — 1871 Nonsense Songs, Stories, Botany and Alphabets
“The Owl and the Pussy-Cat”
I’ve seen it at the Central Market almost always available but never considered buying because of the price. Then a month ago, I came to shop for something else to the H Mart, and its fragrance attracted me from the moment I entered the fresh produce department. I followed the perfumed scent and after a few turns found a pile of quince with smooth golden skin. It was impossible to miss and irresistible.
Quince is known as one the most difficult fruit to approach. It is tough to prep and long to cook. I’ve been thinking is there a way to cook it elegantly and effortlessly?
I divide all Harissa recipes into three groups: basic, variable, and exquisite ones. For basic harissas, the list of ingredients is shorter — dried chiles bring heat and fruity flavors, cumin and coriander represent spices, garlic (often sun-dried) adds pungence, salt, and olive oil. Variable harissas may include sun-dried tomatoes and fire roasted sweet peppers, onion, and herbs. Extra fancy harissas have an extensive list of spices and herbs and even include Damask rosebuds. My recipe belongs to the second category.
Last year I finally discovered dukkah and it found its honorable place in my kitchen. I served many vegetable spreads, salads, casseroles, appetizers turning basic recipes into flavorful Middle Eastern delicacies with one simple step — sprinkling dukkah on top. Besides Ottolenghi’s recipe, I created a few my variations. The one with dry powdered Hatch is one of them.
Harissa is the basic flavoring agent in Tunisian cuisine. This recipe is based on Yotam Ottolenghi’s harissa recipe, which uses red hot chiles, tomato paste, red onion, and lemon juice. We are replacing all red with all green — green tomatoes, local green chiles, and key lime juice. This recipe is used for making Shakshuka with Hatch and Dukkah.
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.
This salsa is one of my favorite. I like seafood, and it’s perfect with many seafood dishes as a side. It’s beautiful! Bright, sunny colors of fresh tropical fruit. It tastes like vacation in Hawaii, if, of course, you come across excellent ripe golden pineapples and Ataulfo mango. This salsa is easy to make — all its ingredients are raw, but you have to know smart ways to cut, slice, and dice pineapple and mango to enjoy the process of making it. When you do, you can make this salsa quickly and impress your guests with a presentation.
During the winter, two our favorite food stores Whole Foods and Centra Market bring a generous variety of citrus fruit to Austin. Some of them a simply better during the season — fresh, juicy and fragrant. Other are exotic and not available any other time of year. Making honey preserves is my way to prolong the pleasure of having them in my kitchen. I do not add pectin or other gelling agents. Instead, I keep the syrup liquid and use it for everything — hot tea, sparkling drinks, cocktails, sponge cakes feed, etc. Honey candied citrus slices are excellent as toppings for other desserts, ice creams, custards, fruit salads. Everything is pure, natural, and beautiful.