I’ve developed a new-found love of condiments. Deeper than my love for ketchup. They last about a week in the fridge. You can serve them with tacos, carnitas, on vegetables, on chicken, on beef. Anything! They perk up a boring weeknight meal. They especially go well on a grilled hamburger.
Sing with me, while I find my salt and pepper…
Let’s talk about food, baby
Let’s talk about you and me
Let’s talk about all the the good
and bad things that we eat
Let’s talk about food
Crema is a thinner, tangier and slightly saltier sour cream. It’s simple and delicious.
1 cup sour cream
1 cup heavy cream
1 tsp. kosher salt
1 tablespoon freshly squeezed lime juice
Whisk the sour cream and heavy cream together, in a large bowl. Add the salt and lime juice and whisk some more. I like a little more lime juice. I like to use a glass bowl when I make condiments. Glass doesn’t absorb odors. Cover the bowl with plastic wrap. Let it sit at room temperature for at least two hours. It will start to thicken. You can use it right away or put it in a jar or container to be stored in the refrigerator. I think it tastes better the next day. This should keep in your refrigerator for a week. Try it. You’ll like it!
1 cup apple cider vinegar
1 tablespoon sugar
1 1/2 tsp. kosher salt
1 medium red onion, sliced thinly
1 cup water
In a small bowl, preferably glass, whisk together the apple cider vinegar, sugar, salt and water until the sugar and salt dissolve. Place the sliced onions in a glass jar or other container. Pour the vinegar mixture over the onions. I like to cut my onion in half from root to tip. Peel off the outer layer. Lay on the flat side and thinly slice half moon shaped onion slices. It’s hard to slice a whole onion. It’s easier to slice the halved onion. Trust me. Let sit at room temperature for 1 hour. I like to make these the day before. The onions lose their sharp, sometimes bitter taste. They are soft and delicious. You can put them in a salad, on a hamburger, in an enchilada, use your imagination. They are a flavor booster!
Toum is a pungent sauce, or condiment, loaded with raw garlic. It’s amazing. It’s smooth and fluffy. It goes great with roasted potatoes, vegetables, just about anything. If you are uncertain, make half the recipe. It makes a lot of garlic sauce. You will need a food processor to fully emulsify. Make this for your garlic loving friends!
1 cup whole garlic cloves, peeled, green ends cut off
2 tsp. kosher salt
1/4 cup fresh lemon juice
3 cups grapeseed oil
1/4 cup ice water
Do not buy pre-peeled garlic. Buy two cloves and do it your self. He are some suggested methods of peeling garlic.
Place the garlic cloves in the bowl of a food processor. Add the salt and pulse for 10 seconds, pausing to scrape down the sides, until the garlic is finely minced. Add 1 tablespoon of lemon juice and continue processing until a paste begins to form. Add another tablespoons of lemon juice and process until completely smooth and slightly fluffy.
With the food processor running, slowly drizzle in 1/2 cup of grapeseed oil in a very thin stream, followed by 1 tablespoon lemon juice. Continue the process, alternating 1/2 cup of the oil with 1 tablespoon of ice water, until all of the oil and ice water have been incorporated. Transfer the garlic sauce to a container and store in the fridge for up to 1 month.