Spicy Smoky Beet Ketchup

I tell ya, even getting a small CSA box leaves one with a ton of veggies and fruits to use up before they go bad. Every time I open the crisper drawer, I spot something else that needs to be cooked. "Oh yeah - those Chioggia beets! I forgot all about them!" Mr Minx had cooked up the tops and combined them with organic kale, but left the root part for me. He's not a big fan of beets, and the three beets I was now staring at were enormous--no way I was going to eat them without assistance.

So I made ketchup. As with everything I cook, I think "why the hell not?" I've had mango ketchup and banana ketchup. Beets are sweet, too, and red. Like ketchup. Chioggia beets are pink though, so to up the color, I added balsamic vinegar. And, of course, brown sugar and spices. I always think ketchup tastes like cloves, but those little suckers are pungent. I didn't want to go overboard, so I just added a pinch. After tasting my concoction, I added a bit of smoked paprika and cayenne, for oomph. You can add more cayenne, if you want, but I thought a small amount was more prudent.

The texture, after pureeing, is rather thick and spoonable, rather than pourable. Heinz ain't got nothing on homemade.

We served the ketchup on lamb burgers, and it was really delicious. I think beet bbq sauce made with beet ketchup might be the next step.

Spicy, Smoky Beet Ketchup

2 cups chopped roasted beets
4 cloves garlic, crushed
1/4 cup balsamic vinegar
1/2 cup apple cider vinegar
1/2 teaspoon ground coriander seed
1/4 teaspoon allspice
1/4 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne
1/8 teaspoon smoked paprika
Pinch ground cloves

Place the beets, garlic, and vinegars in a saucepan and stir to combine. Turn heat on to high and bring to a boil. Reduce heat and simmer for 20 minutes, until beets are tender. Stir in seasonings and cook for an additional 5 minutes.

Puree mixture in a food processor or blender. Add salt and pepper to taste.

Makes about 1 1/2 cups.



Posted on Minxeats.com.

Peach Mostarda

The farmers's markets had a plethora of peaches in July, and I was happy to buy them. Sad thing is--I am allergic to stone fruits. Fortunately, the allergy is peculiar in that if I cook the fruit, even for a short time, whatever compound within it that makes me itchy is neutralized. This means microwaved peaches, but once they cool down, I can barely tell they've been cooked. And they're still tastier and fresher than canned peaches. (I chop them and put them in a bowl before cooking them...I don't recommend microwaving a whole peach. I haven't tried it, but I can imagine an explosion might ensue.)

Sometimes I buy more fruit than we can eat out of hand (or out of the microwave), so that means getting creative. One batch of white peaches inspired me to make a mostarda, an Italian chutney-like concoction of fruit flavored with mustard. After checking out several mostarda recipes online, I decided to concoct my own. What I really wanted to do was make the pickled mustard seeds I had read about in David Chang's Momofuku cookbook. Since prepared mustard has vinegar in it, Chang's seeds (which he confesses to have stolen from Tom Colicchio) are like the ultimate whole grain mustard. Why couldn't I combine them with peaches to make a savory-sweet condiment?

So that's what I did. I made the pickled mustard seeds first, then I combined the peaches with more vinegar, some sugar, and powdered mustard to make a quick-and-dirty mostarda. Added the mustard seeds to the mostarda and voila! a lightly crunchy condiment that adds a bit of punch to a simple grilled chicken breast or pan-fried pork chop. That's how I served it the first time, as a sauce over a simple salt-and-pepper-seasoned pork chop.

Peach Mostarda

1/3 cup yellow mustard seeds
1/2 cup water
1/2 cup seasoned rice wine vinegar
2 tablespoons sugar
3/4 teaspoon salt, divided use
3 firm ripe peaches
1 tablespoon brown sugar
1/2 cup apple cider vinegar
1 tablespoon powdered mustard

Combine the mustard seeds, water, vinegar, sugar, and 1/2 teaspoon salt in a small heavy saucepan and bring to a simmer over low heat. Cook, stirring often, until the mustard seeds are plump and tender, about 45 minutes. Add a bit more water if they look like they're going to dry out. They'll be plump and resemble caviar when they're done. Remove from heat and set aside.

Cut an X in the skin of each peach and blanch them in boiling water for a minute or so to loosen the skins. Peel peaches and cut into large dice. Combine the brown sugar, apple cider vinegar, and powdered mustard in a small saucepan and bring to a simmer. Add the peaches and remaining 1/4 teaspoon salt. Simmer for 10 minutes, until peaches are tender. Remove from heat and set aside.

When both are cool, add 3 tablespoons of the pickled mustard seeds to the peaches. The remaining pickled mustard seeds can be stored in a covered container in the fridge indefinitely. Both can be served with meats and cheeses, or used as a sandwich topping.



Posted on Minxeats.com.

Cookbook Review - Kitchen Pantry Cookbook

I love reviewing cookbooks, especially when they prove to be endlessly useful. Like this one, Erin Coopey's The Kitchen Pantry Cookbook: Make Your Own Condiments and Essentials. Every recipe in the book makes a pantry staple, from Dijon mustard to chicken stock to ketchup. With this book and some raw ingredients, one can make pretty much any condiment, even Thousand Island Dressing, that tastes as good or better than store-bought...and without high fructose corn syrup, preservatives, or other additives.

The book's intro emphasizes the importance of knowing where food comes from and how its grown. GMOs are everywhere, and especially in processed foods. Avoid them by buying the most basic items (like eggs for mayo), make sure as many of them are fresh as can be, and create your own pickles and vinaigrettes. Sure, home-made products won't last as long as store-bought, especially since the recipes in this book are for single-batch, eat in a couple weeks, un-preserved foods. But you'll feel better. And they'll probably taste better, too.

Sometimes Neal and I like a little French dressing on our salad. Yes, real French dressing is just vinaigrette and not neon orange glop, but neon orange glop tastes good. Especially when it's home-made. So I tried the French dressing recipe from The Kitchen Pantry Cookbook. And it was terrific - and terrifically easy to make. Just mix sugar and some spices, add ketchup, oil, and mayonnaise, and voila! A tasty dressing that's much less-expensive than pre-made stuff from the supermarket, and if you use home-made ketchup and mayonnaise, much healthier, too, as you know it won't have corn syrup and whatnot.

I made half a batch of the creamy French version, which ended up being almost two full cups. It was delicious on a simple salad of tomatoes and avocado.

I have a feeling I'll be getting a lot of use out of this book, especially as I like to make my own condiments anyway. Now I need to procure large quantities of mustard seed so I can make one or more of the mustard variants in the book (ballpark, Dijon, honey). Homemade mustard might just be a great gift, too, and Christmas is right around the corner....

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats.

Amazon links earn me $! Please buy!



Posted on Minxeats.com.