Condiments Recipes

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Muhammara Recipe (Walnut and Pomegranate Dip) Recipe

I had never heard of or tasted muhammara before until I met the folks at California Lavash. Every time I met with their team, I would hear how exquisite it tasted. In all seriousness, when you hear about a combination of walnuts, charred red bell peppers, fresh pomegranate seeds, lemon juice, garlic, mint, salt and pepper, it’s difficult to imagine how it couldn’t taste amazing!

To thicken the texture of the dip, I added bread and extra virgin olive oil, and balanced the flavors with dates, a hint of ground cumin and red chili powder. You could use it as a dip served with toasted pita bread or cucumber and celery sticks but in my case, I used it as a spread for a roasted lamb sandwich. It was delicious!


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Tương Muối Ớt Lá Chanh (Spicy Lime Dipping Sauce Recipe) Recipe

In Vietnamese, "tương muối ớt lá chanh" would literally translate to "sauce salt chile lime leaves". It's a spicy sauce I came up with by using the kaffir lime leaves from our garden. They're so fragrant and very useful in Asian cuisine. I usually use them for making broth, but this time, I blended them with fresh green chiles, coarse sea salt, garlic, limes and a little sugar to balance the flavor of the sauce. I used it as a spicy dipping sauce for crab that I simply steamed. 

It's crab season so I stocked up on a lot of crabs that I cracked and stored in sealable bags for making crab cakes and soups in the future. 

If you have the space to plant a kaffir lime tree and you're into Asian cooking, go for it; it's a good investment. Plus the plant doesn't take too much space and it's almost maintenance-free.


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Mushroom Bruschetta Recipe Recipe

Mushroom Bruschetta Recipe

12.04.13 by Jackie

Making mushroom bruschetta is a great excuse to use leftover bread with earthy, seasonal ingredients. For this version, I started with the regular procedure: I cut day-old bread into large slices, then toasted and rubbed them with garlic. But instead of using the common tomato and basil topping, I spooned on a warm mushroom mixture. I also topped the bruschetta with dry-fried Emmental cheese and drizzled on a spicy green chutney. 

The warm mushroom is flavored with onion, celery, Italian parsley, mascarpone cheese, and a drizzle of Riesling wine. You could use the same flavor combination in a savory tart or beggar's purse. Let your imagination run wild!


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