How to Make Harissa

Harissa is a spicy paste that is used as a condiment in Northern African cuisine. I was first introduced to harissa when I was in elementary school.

I had a friend named Inès, who was of Tunisian decent. I went over to her house one day and I remember we strolled into the kitchen and she pulled out a jar filled with a dark red paste. She dared me to spread some on a piece of baguette and have a taste.

Of course, I accepted the challenge, and oh boy was it spicy! I don't really eat hot chiles, and I could barely handle it. The harissa did have an amazing flavor though, and after a tall glass of milk to soothe my taste buds, I went back for more.

When it came to eating harissa, I was definitely a lightweight compared to Inès and her family. I could barely handle a few bites, but they ate it the way Italians consume balsamic vinegar and extra-virgin olive oil.  Harissa was eaten with bread as a starter, and mixed with meat and vegetables for main course.

Harissa is not only versatile, but also very easy to make. The main ingredients are garlic, and of course, dried red chiles. The final ingredient is time. Like cheese, the longer you wait, the stronger the flavors get and the yummier it is. So prepare a jar this weekend, and you'll be well on your way to making amazing North African dishes.

Pomegranate and Mandarin Marinated Tofu

If you're wondering why I made a pomegranate and mandarin sauce, the reason is simple: I love the flavors of both fruits and I think they complement each other very well. Both have acidic notes which make them work well together.

The combination is perfect for white meats, salads and tofu. To the pomegranate and mandarin juices, I added lavender honey, sugar cane vinegar and granulated sugar. I bound the sauce with a blend of walnut and olive oil. Before serving, I added some pink peppercorns and African basil leaves. This sauce will brighten whatever dish you add it to. 

Indian Cherry Chutney Recipe

Chutney is an Indian condiment that's used to add more flavor to main courses. Chutneys can be sweet, savory, sour or spicy and are often a combination of the four.

The kids went cherry-picking recently. After "pigging out" on their haul, all that was left was about a quart of fairly unattractive cherries. They were too smushed for a pie or a tart, but I was determined not to waste them. It occurred to me that a chutney might be an excellent use for them. Cherries have a sweet and sour flavor that matches perfectly with the spices commonly found in chutneys. In fact, one of my father-in-law's favorite chutneys is made from raw mangoes. Unlike the chutney that's made from ripe mangoes which is very sweet, the raw mango chutney is more tart, while still maintaining some fruitiness.

This chutney would be the perfect accompaniment to lamb, goat or poultry but since there are so many vegetarians in my house, I decided to serve it with some fried tofu. They don't even know what they're missing!

Basil and Chive Flavored Homemade Butter

Nope, this is not ice cream. I can't believe it's butter! This recipe is ultra simple; all you need is a food processor and heavy cream. I always make butter whenever I have leftover heavy whipping cream from making desserts (usually from making cake frosting).

The flavored butter can be used as a spread for sandwiches, in pasta or as a garnish for a juicy steak; the possibilities are endless. How you flavor the butter is up to you and what you have in your pantry. I had some sweet basil and garlic chives from my garden. You'll never waste your remaining cream again.

For the more traditional method, check out the tip section.

Nuoc Cham (Vietnamese Vegetarian Mock Fish Sauce)

If you like seasoning your Asian dishes such as bánh xèo and bì cuốn chay (fresh spring rolls) with the typical Vietnamese condiment called nước mắm but find it too strong to your taste or simply if you're a vegetarian, this recipe is for you. The vegetarian equivalent is called nước chấm.

I use lemon-flavored soy sauce as a main ingredient but there is a new product called nước mắm chay available in Asian stores. It gets a "sea" flavor from the addition of seaweed to the product.

It is also a nice addition to Asian soups like my sweet and sour pineapple soup.  Just serve it on the side and let your guests add as much (or as little) as they like.  In Vietnam, this sauce, or its fish-based equivalent, is as common on the dinner table as a salt shaker is in the West.