2 pounds rhubarb
3 cups granulated sugar
Juice of 1 lemon or of ½ orange and ½ lemon
Wash, trim and dice the rhubarb. You will have about 8 cups.
In a large pot combine the rhubarb, sugar, and citrus juice and toss to mix. Bring the rhubarb mixture to a boil over medium-high heat and cook for 2 minutes. Remove the pot from the heat and let sit for 1 to 2 hours.
Set a stockpot on the stove and fill with enough water to cover the jars by 1 to 2 inches. Bring the water to a boil over medium-high heat. Sterilize the jars in the water bath.
For a jam with some texture, set a colander over a bowl and, using a slotted spoon, transfer the rhubarb to the colander. Bring the juices to a boil over medium-high heat and cook until thickened. Add the rhubarb back to the pot, along with any juices that have collected in the bowl under the colander. Bring to a boil over medium-high heat, stirring frequently, and cook about 5 minutes longer.
For the smoother jam, cook the fruit with the juices over medium-high heat for 15 to 20 minutes. Remove the pot from the heat.
Bring the water bath back to a boil. Simmer the lids in a saucepan of hot water. Ladle the jam into the jars, leaving ¼-inch headspace. Wipe the rims clean and set the lids on the mouths of the jars. Twist on the rings.
Using a jar lifter, gently lower the jars into the pots. When the water returns to a boil, decrease the heat to an active simmer, and process the jars for 10 minutes.
Transfer the jars from the pot and let sit for at least 6 hours, until cool enough to handle. Check to be sure the jars have sealed. Store the sealed jam for 6 months to 2 years. Once open, store in the refrigerator for up to 3 months.
Rice and chili pepper leaves and kelp Tsukudani
1 big piece rehydrated kombu (from making Vegetarian Dashi)
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon mirin
1 teaspoon rice vinegar
1⅔ cups water
1 teaspoon sesame seeds
Cut the kombu into strips about 1½ inches wide, then julienne them. Add to a saucepan with the soy sauce, sugar, mirin, vinegar and water, and bring to the boil. Reduce the heat to medium—it should be between a simmer and a boil, and cook until the liquid reduces to a thick, sticky glaze.
Taste the kombu; it should be quite soft but not mushy. If it needs more cooking, add a little water. There should be no liquid left; it should be a glaze as opposed to a sauce. When the kombu is ready, stir in the sesame seeds. Leave to cool before using as a filling for onigiri, a topping for rice or on its own.
Dengaku miso (also known as sweetened miso) is a popular dressing used in Japan for vegetable and tofu, made with a stronger flavoured red miso.
- 1 Tablespoon red miso
- 1 Tablespoon sake
- 1 Tablespoon raw sugar
To prepare the dengaku miso dressing, mix all the ingredients well and set aside.
2 Cloves Garlic
2 Tablespoons Flat Leaf Parsley
2 Tablespoons Chives
2 Tablespoon Tarragon
Zest of one lemon
Juice of ½ lemon
1 Cup Mayonnaise
Salt and Pepper
Add all ingredients except mayonnaise to food processor and whirl together. Add mayonnaise and blend together so it is a consistent sauce with flecks of herbs throughout. Serve with chilled asparagus, salmon, etc.
1 cup peeled garlic cloves (45 cloves or so)
About 2 cups canola oil
Cut off and discard the root ends of the garlic cloves. Add the cloves to a small saucepan and add enough oil to cover them by about 1 inch.
Place the saucepan over medium-low heat. The cloves should cook gently: small bubbles will come up through the oil, but the bubbles should not break the surface. Adjust the heat as necessary and move the pan to one side if it is cooking too quickly. Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender. Remove the saucepan from the heat and allow the garlic to cool in the oil.
Refrigerate the garlic, submerged in the oil, for up to a month.
½ cup soy sauce
¼ cup toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons gochugaru (red pepper powder)
6 scallions, thinly sliced
Combine everything in a small bowl and whisk until combined.
Used marinade is contaminated with raw meat juice and is unsafe to consume. If you want a sauce to serve with cooked meat, make a little extra marinade and set it aside before adding the rest to the raw meat.
- 6 cups coarsely chopped green tomatoes, about 2 pounds
- 2 cups chopped sweet onion
- ½ cup diced red bell pepper
- ⅓ cup seeded and minced red jalapeño pepper
- 1 Tablespoon kosher salt
- 1 cup cider vinegar
- ⅔ cup sugar
- 1 teaspoon crushed red pepper
- 2 teaspoons sorghum syrup
- 3/4 teaspoon celery seeds
Working in batches, pulse tomatoes and onion in a food processor until finely chopped. Transfer to a 6-quart Dutch oven. Stir in peppers and salt. Cover and chill for at least 8 hours, preferably overnight.
Uncover and bring to a rolling boil over medium-high heat, stirring occasionally. Pour through a wire-mesh strainer into a bowl, pressing with back of a spoon to release liquid. Discard liquid or save for another use. Return solids to Dutch oven.
Add remaining ingredients; bring to a boil over medium-high heat. Boil, stirring occasionally for a few minutes until liquid evaporates. Spoon into clean jars. Let cool slightly. Cover and chill. Keeps in the refrigerator for up to 3 weeks.
Makes 1 quart jar
6 whole lemons
1 cup salt
1 cup sugar
1 cup pickling spice
4 cups distilled white vinegar
Bring 5 cups of water to a boil in a medium pot over high heat. Add the lemons and cook for 5 minutes. Drain. Cut off and discard the ends once cooled. Cut the lemons into thin slices and layer the slices into the jar, leaving 1 inch of headspace.
Combine the salt, sugar, pickling spice, and vinegar in a small saucepan, bring to a boil over high heat, and boil for 10 minutes. Pour this brine over the lemons to cover them and fill the jar, leaving ½ inch headspace. Cover with the lid and ring, and refrigerate for 10 days before using. These will keep for a month, refrigerated.
4 ounces Black mustard seeds
¾ cup Full bodied red wine
¾ cup Red wine vinegar
1 Shallot, finely chopped
1 teaspoon Salt
Freshly ground black pepper to taste
Thyme, marjoram, tarragon chopped to taste
Combine all the ingredients in a stainless-steel bowl, cover with plastic wrap, and refrigerate overnight.
Purée the mixture in a blender until it attains the desired thickness and texture. Store in the refrigerator in a jar with a tight-fitting lid.