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Old September 26, 2016   #76
Ganado
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Any condiment can be made from a few basic ingredients

I have attached pdf's of recipes and the list
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File Type: pdf 56CONDIMENTS-REcipes.pdf (389.7 KB, 14 views)
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Old August 11, 2017   #77
oakley
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Made Ketchup last night...what a bloodbath

Made more than I thought the ingredients would make. Used the smaller blender jar.
Slow roasted a tray of tomatoes with lots of garlic and onion. Lots of Mexican dried
chilis in hot water to soften while toms were oven drying.

two different heat levels. One for the kids just using ancho chilis. Maple syrup.
Adult heat level I used guajillo, pula, costeno, ancho, and my home grown Aji.

One sauce I left chunky and added tarragon and lemon juice and zest.

Made a olive caper tapenade with some of the toms. And I'll make a fresh salsa tonight.

Most of the tomatoes were early picking and some not that great. Good way to use them
up.

Good as is but adding any combination to your liking...AC vinegar, cumin, turmeric,
mustard powder, worcestershire, tamari, maple syrup or honey....

Made the mustard 'bears' last week.

Having a casual brunch this Sunday.
Bruschetta
Zucchini Flower, green tomato Frittata
Great American Burger, (fresh ground)
Tomato salad, green salad
Corn on the cob
fresh cherry Clafouti (Julia Child recipe) I add dark chocolate chunks
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Old August 11, 2017   #78
coronabarb
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Wow, your kitchen looks fun! ;-) So, you put tarragon in the ketchup? I have never used that spice and had someone ask just recently what to use it in. What does it add to the sauce?
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Old August 11, 2017   #79
oakley
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Lets see, how to explain FrenchTarragon. No, it is in a chunkier sauce I made with some
of the slow roasted tomatoes. But it would be great in a Ketchup!

It is a bit like Thai Basil. Maybe. It grow well in color climates and will return most years.

I like it in a tomato salad side dish with steak. Or on burgers.

I'l probably add it with mixed herbs in the frittata. Great with eggs.
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Old August 11, 2017   #80
oakley
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Best discovery is using bland early harvest tomatoes...I have a small heart pumping
out fruit but bla...slow roasting on a heat tray, 225, for a couple hours until concentrated
really perks up flavor.

Think I may add grilled cheese; pesto, mozzarella, roasted toms. On homemade Boule.
A six yr old said a few yrs ago, "this is the best grilled cheese ever!"
Might be a good way to avoid hot dogs. I do love a good 'dog', but the parents try to
avoid the hot-dog-a-day that is at every summer gathering.
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Old August 15, 2017   #81
Redbaron
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Quote:
Originally Posted by coronabarb View Post
Wow, your kitchen looks fun! ;-) So, you put tarragon in the ketchup? I have never used that spice and had someone ask just recently what to use it in. What does it add to the sauce?
I use Tarregon and lots of it too. As you can see by looking back at my post #65:

That was for yellow banana pepper catsup, but I make red catsup/chili sauce versions too. It says "to taste" but in my case that generally means a whole lot.
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