Saturday, April 2, 2011

Eat Safe, Use Condiments.

Oh, how uncomfortably stupid, the title of this post. Sauces and dips of all kinds have been on my mind as of late, and while insubstantial to really make up a post (or meal) I believe I've accumulated enough to create a little substance (or meal).

Dakine Dressing
This 'Asian-esque' dressing is one of my favorite little creations! It is an amazing, thick, light tasting dressing that is translucent and beautiful. I usually just make salad dressing on a whim for my meal, eat, and move on-- but this was so good that I scrambled to remember what went into it and how much--ish. I'm glad-- because it has definitely become one of my favorite refrigerator staples. And, wonder of wonders, it doesn't separate!
1 TB Sunflower Butter
1 TB Mac Nut Oil
1 tsp Ginger Juice
1 tsp Coconut Vinegar
1 tsp coconut Shoyu
1/2 tsp Sesame Oil
Big Pinch of White Pepper
Big Pinch of Orange Zest
Big Pinch of Dulse Flakes
Big Pinch of Red Pepper Flakes
Small Pinch of Strong Cinnamon
Whisk together and store in an adorable glass jar in the fridge. This makes two or three...ish.. servings.

Hamburger Dressing
Assuming that your mom (swell lady that she is) has gifted you some home-made bacon-mayonnaise, you're ready to go. Otherwise, make it. I didn't like bacon mayonnaise much before I tried it in this way-- then things got REAL. Mix 1 part mustard, 1 part ketchup (check out the link at the end!), 1 part bacon-mayo, 1 part olive oil, and 1 part (apple cider or white wine is good) vinegar. Add a little bit of dry dill leaf (or pickle relish). Whisk it together... aaaand done.

Tahini Dressing
Easy dressing that I learned from the owner of Milk And Honey, my favorite little Israel shop in Dallas. Eh, Richardson? Hm. I remember when I was younger cooking a big passover dinner for my family that we all enjoyed on tables out back, and I remember how jazzed I was-- delighted, really-- that my dad seemed to really love this dressing. Anyhow, back to the shop and Richardson and the recipe. They said simply say to mix tahini with water. That's it. Thats all, and you know, some lemon juice. Thats all it takes, with garlic powder, salt, and pepper. That's all. That's what they said, that's how they said it. And they are right. You want I should make it?

Coconut Sour Cream
I really just didn't have sour cream and had a lot of coconut powder laying around. Why not make coconut cream and sour it with vinegar?
4 TB Powdered Coconut Milk
1/2 TB Coconut Vinegar (or White Wine Vinegar)
1 TB whey (I used raw goat's milk whey from yogurt-making)
Good Salt
A bit of warm water (1 or 2 TB)
Put the powdered coconut milk in a mixing bowl and add just enough warm water so that you can start whisking it with a fork. Using an actual whisk at this stage makes it lumpy and messy, so use your fork and make it metal. Stir and whisk until it is really thick-- thicker than sour cream-- and add your vinegar and salt. Whisk together and leave out on the counter overnight. This tastes VERY coconutty-- in fact, I added some olive oil before putting it in the fridge to bring down that natural 'sweetness' a bit-- but its delicious and adds an entirely exotic whirl to anything you'd add sour cream to. I added the whey with the intention of allowing it to ferment, but I don't think it did anything and it probably isn't necessary. 

A Little Lagniappe:

Mustard Vinaigrette.  The salad itself is AWESOME too-- Bacon and Egg salad? Rugged ingredients, yet elegant presentation. Its a classic French salad, the Salad of Burgundy. Between the glory that is a Burgundy Salad and the heaven that comes in the form of Niçoise salad, methinks the French know their salads. (Me also thinks that the rest of the world knows their salads perhaps a little bit better than America, the beautiful.)

Fermented Ketchup. I omitted any added sweet (duh?) as tomatoes have enough sugar on their own. I used raw goat milk whey that was leftover from my yogurt making. I didn't bother straining it, so it does have a spreadable pastiness to it. I am probably going to use this recipe next time, as I think that the anchovies/fish sauce are a very important part of making ketchup. 

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