Note to Self:

Thursday, September 29, 2011

For the Love of Flavor


"How embarrassing... a house full of condiments and no food." 
Narrator, Fight Club

Condiments can make even the most mundane foods taste great, and they are so plentiful and inexpensive that they're rarely made at home these days...somewhat of a lost art, one could suppose. These two recipes are perfect examples: course-grained honey-mustard, and pink (beet) horseradish. Both are so simple to make and will last for months in the fridge.

To read a short story about condiments in general--including they're history, lore, uses, and additional recipes--click here. To read another short story about ketchup (and yes it has a really interesting past) and how to make it--including a few variations--click here.

Honey-Mustard
Makes about 2 1/2 cups

1 cup yellow mustard seeds
2 tablespoons brown mustard seeds
1/4 cup honey
1 cup white wine vinegar
1/4 cup white wine
1 teaspoon turmeric 

Combine all of the ingredients in a glass jar and allow to soak at room temperature for about two days. Transfer to a blender and puree to desired consistency. Return to the glass jar and refrigerate.


Pink Prepared Horseradish
Makes about 2 1/2 cups

1 pound horseradish root, peeled
1 small beet, peeled
3/4 cup white wine vinegar
1/2 teaspoon kosher salt

Grate the horseradish and beet, then transfer them to a food processor. Add the vinegar and salt and puree until desired consistency. Transfer to a glass jar and refrigerate.


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