Karen Solomon, Writer - Recipes by Karen

Nosebleed Mustard

karen — Mon, 23 Jul 2007 13:26:07 -0700

Notes

The only difficult part of this recipe is waiting two full weeks for the flavors to develop. Taste it before then, and it will be bitingly bitter. But when the time is right, geek out on the pleasure that comes with the singe of heat and the sweet fumes of a cool, slow burn. Such is the pure macho delight of this mustard. At the start of your sandwich you think, “No problem, I can handle this. Slather it on.” But by the time you’ve reached crust’s end, the nasal passages will be whistling a different tune, begging for mercy, reaching for Kleenex, and wondering how you ever lived so long with that bland yellow factory goo.

Ingredients

1 cup dry, ground yellow mustard
1 tsp. salt
1/2 cup red wine vinegar
1/2 cup brown sugar
1/4 cup common olive or vegetable oil (not a full-flavored olive oil)
2 Tbsp. fresh lemon juice
1/2 tsp. minced lemon zest
3 Tbsp. minced ginger
2 Tbsp. of cayenne
1 Tbsp. of wasabi powder

Method

Combine all ingredients in a blender and whirl until thoroughly blended, 1-2 minutes, stopping midway to scrape down the sides. Pour into a jar with the date marked on the lid, and hide it in the pantry behind the stale saltines for two weeks.

Stir well and taste. The mixture should have thickened and lost its bitterness. If not, reshelve, and taste again next week. When this mustard cuts the mustard, refrigerate.

Regular Ol’ Tomato Catsup (But Better)

karen — Mon, 23 Jul 2007 13:27:32 -0700

Notes

If you’re craving the taste of that stuff that comes with the burger at your fave fast food chain, this recipe is bound to disappoint. This catsup actually has flavor, backbone, high dipability, a sweet and vinegary tang, and a full flavor profile where the xanthan gum and high fructose corn syrup should be. Just try it on fries, ‘kay? Sheesh.

Ingredients

1 large yellow onion, peeled and quartered
1 28-oz. can of whole tomatoes
2 Tbsp. vegetable oil
2 tsp. salt
1/3 cup packed brown sugar
1/2 cup champagne vinegar
1 cinnamon stick
1 bay leaf
5 whole cloves
5 cardamom pods, crushed
1 star anise
10 whole black peppercorns
1 tsp. smoked paprika
Salt and pepper to taste

Method

Pour the tomatoes and their juice into the blender (seriously, the margarita machine, not the fancy food processor). Puree until totally smooth and set aside all but about a quarter cup of the liquid. To the remaining tomato in the blender, add the onion and puree.

In a large Dutch oven (bigger than you think, as this will splatter like a Pollock painting), heat the oil over medium-high heat. Add the onion puree and the salt and stir well, letting the liquid reduce and lightly brown, 8-10 minutes. Add the tomato, sugar, and vinegar, turn the heat to a low simmer, and reduce for about 15 minutes, uncovered, with an occasional stir. Add the cinnamon through the peppercorns, stir well, and reduce 10 minutes more. Stir in the paprika and adjust seasoning.

Let the catsup cool and, if you’re finicky, remove the whole spices. Pour into a jar and chill overnight, or at least six hours.

Roasted Garbanzos

karen — Mon, 23 Jul 2007 13:28:50 -0700

Notes

A cheap can of beans meets garlic, olive oil, and whatever spice you have in your pantry to develop a nutty texture that rivals the best Corn Nuts you’ve ever had. With a blast of fresh citrus, eat these as-is or toss them on a salad. Or if you're in a bean dip mood, whirl the whole thing into a paste (along with four or five tablespoons of tahini and about a quarter cup of water) to blend a hummus with the caramelized flavor of the roasted beans and the mellow, sweet earth of roasted garlic.

Ingredients

1 15 oz. can of garbanzos (a.k.a. chickpeas or ceci beans), drained, rinsed well, and dried with a paper towel
3 Tbs. olive oil
1 garlic clove, minced or pressed
1 tsp. of the spice(s) of your choice, such as cayenne, cumin, curry powder, or nutritional yeast (optional – but if you're using nutritional yeast, don't add it until after cooking)
Salt and pepper
2 tsp. of fresh lemon juice

Method

Preheat the oven to 400 degrees.

Pour the oil into a shallow baking dish large enough to accommodate all the beans in a single layer. Add the beans, salt and pepper, whatever spice you choose, and the garlic. Stir really well to coat.

Roast the beans for 10 minutes. Stir, and then roast for 10 minutes more.

Remove from the oven, and stir well, scraping up the bottom to make sure nothing sticks. Taste and wonder why you've never eaten these before.

Rumkirschen

karen — Mon, 23 Jul 2007 13:30:15 -0700

Notes

My German friend Dannie brought me a jar of this as a gift, and I love it so much that I've refilled the jar without pause for months. The traditional German method of imbibing is to dose a cup of hot tea with a shot of Rumkirschen and honey on a cold Bavarian night. This is a delicious use for this cherry cordial, but I much prefer it with a kick straight up, mixed into sangria, or cut with 7-Up or sparkling water. Once the booze is gone, sauté the drunken fruit with fresh pineapple in a little butter and brown sugar. It makes an outstanding dessert, especially when paired with ice cream and/or pound cake.

Ingredients

One jar of cherries in light syrup. They're sometimes called Morello cherries or sour cherries (though they're anything but). Essentially, they're just preserved, pitted cherries in sugar and water. The size of the jar tends to vary with the brand.

Two to three cups of amber or dark rum (anything but white)

Method

Pour out and put aside half the contents of the cherries and their juice. Into your half-full jar (hey, I'm an optimist) pour enough rum to fill the jar 3/4 of the way to the top. Shake well.

Move the jar to the refrigerator and let sit for at least eight hours, and up to a month. The flavors mellow and develop more fully the longer you let it sit.