Displaying items by tag: condiments and sauces

This green herb mayonnaise is a zesty companion to a Classic Poached Salmon.


2 tablespoons chopped basil

2 tablespoons chopped mint

2 tablespoons chopped Italian parsley

¼ cup chopped green onions

2 cups arugula leaves

1 tablespoon lemon juice

1 cup mayonnaise

1 teaspoon Thai green curry paste


Add all ingredients into food processor and process until combined and a little texture remains. Season with salt and pepper.

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This excellent dressing can also be used as a dip or a seasoning for stir fries, in which case the oil should be used for frying and the rest of the sauce added afterward.


2 tablespoons rice vinegar

1 tablespoon soy sauce

1 tablespoon oyster sauce

Pinch dry mustard

2 teaspoons sugar

½ teaspoon chopped ginger

½ teaspoon chopped garlic

1/3 cup vegetable oil

1 tablespoon sesame oil


Combine rice vinegar, soy sauce, oyster sauce, mustard, sugar, ginger and garlic in a tall container. Use an immersion blender to blend in vegetable oil and sesame oil until emulsified. Makes about ¾ cup dressing.

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The first real grand aioli I experienced was in a village in Provence, where everyone in the town contributed to the feast and we all helped ourselves to the star attraction: a magnificent garlicky dip. Le grand aioli is all about garlic ("aioli," in fact, comes from the French words for garlic and oil).

Although a traditional aioli is made with egg yolks and olive oil, I started mine with olive oil mayonnaise (not the light one) because egg yolks can be an iffy raw ingredient in the summer.

To make this into a "no cooking" meal, I buy lots of prepared ingredients so I never have to turn the stove on. However, you could boil your own potatoes or steam your own vegetables instead buying them or serve lots of raw veggies.

In a pinch, I have used canned beets cut in half and bottled green beans and asparagus. I once made it using beef carpaccio instead of ham and it was a big hit with my guests.

I have provided a lot of ingredient options, but you should pick and choose your favourites.

Adapt the quantities of each ingredient to your taste and requirements; mine are just a guide. Using good local garlic offers a smoother flavour if you can find it. The next day, you can slather leftover aioli on a baguette and top with ham for heaven in a bite.



2 cups mayonnaise

2 tablespoons finely chopped garlic or to taste

1 cup olive oil

1/4 cup lemon juice or to taste

Salt and freshly ground pepper

1 pound large cooked shrimp

8 ounces cooked ham or barbecued chicken

4 roasted artichokes

2 bunches baby carrots

1 or 2 bunches small radishes

2 bunches green onions

2 Belgian endives, broken into leaves

1 pint cherry tomatoes

2 red or yellow peppers

1 thinly sliced fennel bulb

1 baguette, sliced

Optional cooked ingredients:

6 hard-boiled eggs

1 pound steamed new potatoes

8 ounces steamed green beans

2 pounds steamed mussels


Place mayonnaise in a food processor and add garlic. Slowly add olive oil until incorporated. Stir in lemon juice and salt and pepper.

Pile aioli into serving dish and place in the centre of a large platter. Surround with seafood, raw vegetables and all the cooked ingredients you want.

Alternatively, give each person an individual bowl of dipping sauce and let them help themselves to the vegetables. Serves 6

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The Cherry Republic, a cherry emporium in Traverse City, has taken cherry products to imaginative new heights. My favourite was the chipotle cherry salsa and this is my take on it. You can triple this recipe easily. To keep longer, can it in a water bath for 10 minutes.


2 cups pitted tart cherries, fresh or frozen

1/2 cup coarsely chopped dried tart cherries

1/2 cup finely chopped red onion

1 tablespoon seeded and chopped chipotle pepper

1 teaspoon chopped garlic

2 cups chopped seeded tomatoes

1/4 cup cider vinegar

2 tablespoons sugar

1 tablespoon chopped fresh coriander

Salt to taste


Coarsely chop tart cherries (let them thaw if frozen and drain). Combine drained cherries, dried cherries, onion, chipotle, garlic, tomatoes, cider vinegar, sugar and coriander in a pot over medium heat. Bring to boil, then reduce heat and simmer over medium-low heat for 20 minutes or until flavours are combined and cherries and tomatoes are saucy.

Use an immersion blender to pulse until well combined but still chunky. Season with salt to taste.

Place in jars and keep refrigerated for up to 2 months. Makes 2 cups.

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Cherry pitting is an art. Buy a pitter for the sweet cherries and, if you want, watch TV while you do it. You can pit tart cherries with a pitter or, if they're soft, by squeezing them with your fingers.

This recipe is perfect for grilled chicken, venison or bison burgers. It makes a good hostess gift and is excellent as a condiment with cheese. Keep in the refrigerator for a month or make it in larger quantities and freeze. You can triple the recipe easily.


1/4 cup red wine

2 tablespoons balsamic vinegar

2 tablespoons red wine vinegar

2 tablespoons granulated sugar

1 2-inch cinnamon stick

1 star anise

2 cups pitted sweet cherries


Combine wine, vinegars, sugar, cinnamon stick and star anise in pot. Bring to a boil over medium heat.

Add cherries and simmer for 5 minutes or until cherries are soft and flavourful. Remove from heat and cool.

Transfer relish to a jar, pouring over any liquid until it reaches the top of the jar. Let sit at room temperature overnight. Refrigerate. Makes 1 cup.

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This spread with contrasting elements tastes great on grilled bread. Leafy greens, of course, are among the healthiest vegetables to eat. I like spinach, chard, rapini and the dino (black) kale also known as cavallo nero. Use any or all.


2 pounds (1 kilogram) fresh greens, rinsed, stems and stalks removed

2 tablespoons olive oil

1 teaspoon chopped garlic

6 anchovy fillets, chopped

2 teaspoons capers

1/4 teaspoon red pepper flakes

1/2 cup chopped pitted Kalamata olives

2 tablespoons raisins

Salt and freshly ground pepper

3 slices grilled Italian bread rubbed with cut side of garlic clove

1/2 cup grated provolone or fontina cheese


Boil greens in salted water for 10 minutes, refresh in cold water and squeeze out excess liquid.

Heat oil in a skillet over medium heat. Add garlic and sauté for 30 seconds or until fragrant. Add greens and fry (using tongs to separate greens) for 2 minutes or until well flavoured with garlic. Add anchovies, capers and chili flakes and sauté another 1 minute or until anchovies are softened. Add olives and raisins and remove from heat. Season with salt and pepper to taste. Let cool.

Pile marmalade on grilled bread, sprinkle with cheese and place under the broiler for 1 to 2 minutes or until cheese is melted. Cut in half. Serves 6.

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These zesty gelée cubes make a unique topper for oysters.


2 teaspoons gelatin mixed with 2 tablespoons water

1 teaspoon grated horseradish

1 cup dry white wine


Heat the gelatin and water together and stir until melted. Stir in the wine and the horseradish.

Chill until firm and cut into sparkly little cubes to top the oysters. Makes enough for a dozen oysters.

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Pebre is a fresh-tasting Chilean herbal hot sauce that comes in many different forms. This one has a pesto-like texture and isn't as spicy as usual, but you can heat it up with more jalapeños if you like. It is excellent with simple meats, chicken or fish. Combined with some sour cream, it makes a great dip for vegetable chips.


1/4 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon lime juice

1 teaspoon chopped garlic

1 cup green onions

1/2 cup fresh cilantro

1/2 cup fresh Italian parsley

2 tablespoons seeded, chopped jalapeno pepper

Salt and freshly ground pepper


Place all ingredients in a food processor or mini chop and process until combined but still has a bit of texture. Season with salt and pepper to taste. Makes about 1 1/2 cups.

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Authentic Caribbean jerk pork is grilled over a slow fire until it reaches a lovely mahogany shade and the spices have permeated the meat. However, the easiest way to prepare it at home when it's cold outside is to bake it in a hot oven. If you want the dish to be spicier, add authentic Caribbean chili peppers such as Scotch bonnets, but remember that these are the hottest peppers around. Serve with pineapple salsa or buy a spicy salsa to go with it.


1 cup chopped onion

2 teaspoons fresh thyme

1 teaspoon ground allspice

1 teaspoon ground coriander

2 teaspoons brown sugar

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1 teaspoon hot pepper sauce

1 teaspoon ground black pepper

2 tablespoons soy sauce

1 tablespoon vegetable oil

2 tablespoons lime juice

Up to 1/4 cup water (optional)

1 pork tenderloin (about 1 to 1 1/2 pounds/500 to 750 grams)

Salt and freshly ground pepper


Combine all ingredients except pork in a food processor and process until puréed. If purée is too thick, add up to ¼ cup water. It should be thick but not so paste-like that it won't cover the pork. Place marinade and pork in a plastic bag, making sure that the pork is coated. Marinate for 4 hours or overnight refrigerated.

Preheat oven to 400 F.

Season the pork lightly with salt. Place the pork on a rack over a baking dish with as much marinade as clings to it and bake for 30 minutes or until juices run clear, brushing occasionally with leftover marinade. Serves 4.



This fresh-tasting salsa adds a contrasting sweetness to the spicy pork.


2 cups fresh diced pineapple

1/2 cup diced red onion

1/2 cup diced red pepper

2 teaspoons chopped jalapeno pepper

1/4 cup fresh lime juice

1 teaspoon grated lime rind

3 tablespoons chopped fresh mint or basil

1 tablespoon sugar

Salt to taste


Combine all ingredients and mix together in a bowl. Serve with pork. Makes about 2 1/2 cups.

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A hambuger platter is a great way to feed a crowd at summer barbecues. Along with the actual burgers and the condiments listed below, include extras such as sliced cheddar, comte or gorgonzola, tomato slices, pickles and Dijon mustard on your burger platter.



Grill onions along with your burgers for a succulent, flavourful topping.


¼ cup olive oil

2 tablespoons balsamic vinegar

1 tablespoon chopped rosemary

3 Vidalia onions, peeled and cut into 1-inch thick rounds

Salt and freshly ground pepper


Preheat grill to medium-high. Combine olive oil, vinegar and rosemary and brush over onion slices. Season with salt and pepper.


Grill onions for 6 to 7 minutes per side or until tender and golden brown. Remove from grill and serve warm or cool. Serves 6.



The easiest mushrooms to grill are Portobellos. If you want to use smaller mushrooms like cremini, which are really just small Portobellos, it's easier to cook them in a baking dish on the grill so they don't fall through the grates. Season whole mushrooms with the same flavourings as the Portobellos. Toss into a pan or skillet on the grill or wrap in foil and grill for about 4 minutes a side.


4 Portobello mushrooms

1 tablespoon thyme, tarragon or rosemary

¼ cup olive oil

1 tablespoon soy sauce

Salt and freshly ground pepper


Preheat grill to medium high. Remove stems from Portobellos and slice off black gills (doing so makes them look prettier and the mushrooms will absorb less oil). Combine herbs, oil, soy sauce and salt and pepper and brush over mushrooms. Grill about 4 minutes a side or until juicy. Slice thinly to serve with burgers. Serves 4.



Include this relish for those who like an Italian flavour.


1 cup chopped cherry tomatoes

½ cup chopped black olives

1 teaspoon chopped garlic

1 tablespoon chopped fresh basil

2 tablespoons olive oil

1 tablespoon balsamic vinegar

½ teaspoon chilli flakes

Salt and freshly ground pepper


Combine tomatoes, olives, garlic and basil in a food processor and process until chunky (or chop together by hand). Stir in olive oil, balsamic vinegar and chilli flakes and season with salt to taste. Makes about 1 cup.



Serve lemon slices, tartare sauce, hot sauce, a pesto such as the one below and a large green salad with your fish. Leave the skin on when grilling pickerel to keep it nicely intact.


4 pickerel fillets, about 8 ounces (250 grams), skin on

Salt and freshly ground pepper

2 tablespoons olive oil


Preheat grill to medium high. Season pickerel with salt and pepper and brush with oil. Lay fish over hot grill, flesh side down, and grill for 2 minutes. Turn over and grill another 3 minutes or until white juices just begin to rise. Remove from grill with a wide spatula. Serves 4.



Serve this pesto on your fish platter as an alternative to tartare sauce.


3/4 cup chopped dill

½ cup chopped parsley

¼ cup pumpkin seeds, toasted

1 teaspoon chopped garlic

1½ teaspoons lemon juice

½ cup olive oil

¼ cup grated Parmesan

Salt and freshly ground pepper


Combine dill, parsley, pumpkin seeds and garlic in a food processor and chop coarsely. Add lemon juice, olive oil and cheese and process until incorporated, making sure that pesto has texture. Season with salt and pepper to taste. Serves 4.

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