Month: August 2015

Tuong ot toi (Vietnamese chile-garlic sauce)

Mallory O'DonnellLeave a comment

image1 (2)

Combine in a food processor :

24 oz cherry bomb or fresno chile peppers, or other medium-hot to hot red chiles, destemmed but not deseeded and cut into quarters, halves or chunks as appropriate

1 head garlic, crushed and peeled

a pinch or two of salt

Pulse until chopped into smaller fragments, stopping to scrape and redistribute if necessary.

Add :

2, 4 or 6 tbs sugar (see note)

1/4 or 1/2 cup seasoned rice wine vinegar (see note)

Process until chile and garlic and finely enough diced. Place in medium to large saucepan over medium heat.

Bring to a simmer and cook at a low simmer until the liquid has mostly evaporated.

Allow to cool, then refrigerate and serve with EVERYTHING.

Note on proportions :

It’s best to play with the proportions of this recipe to suit you or your fellow diners taste. In particular sugar and vinegar should be tweaked : 6 tbs sugar makes something close to what is purchased in asian markets as shelf-stable tuong ot toi, 2 tbs is more like what would be served on the table at a restaurant. The larger amount of vinegar will make it take longer to cook and reduce but easier to process everything initially. And naturally it will make it more sour. I usually use 2 or 4 tbs of sugar and 1/2 cup of vinegar.

Ideally, you should play with all the other proportions as well, and even what kind and color of chiles to use, to suit yourself and your diners, and the dictates of the moment. I often replace 4 oz or so of the red chiles with green chiles, it ruins the impressive red majesty of the original, but it reminds me of when I used to buy it in the Asian market, where there is usually a bit of green since the peppers are pulled in big farms and often still have a hint of green. I used to think it was scallions 😐

This is undoubtedly the world’s finest table sauce. There is simply nothing finer in any cuisine that goes so well with so many cuisines and especially with so many simple foods. Raw and cooked vegetables, eggs, noodles, soups, sandwiches (unbelievable on banh mi), salads, tofu, pork, fish, and really pretty much anything is enlivened with a little dab of this. Butter, noodles and a spoonful of this with maybe a little cilantro would probably be my final meal if I had to have one. But I won’t! I will live forever, making millions and millions of batches of tuong ot toi! At least, that’s the plan.

Milkweed Stew

Mallory O'DonnellLeave a comment

image1 (1)

This is a very simple vegetable stew, perfect for a summer evening when a hot meal that isn’t too heavy or complicated is needed. The milkweed can be either added to the stew as is (perhaps chopped into pieces if the pods are large) or briefly blanched first. The flavor of the stew will be perhaps a bit better if the pods are added without preparation, but the cooking time will be longer. Foraging books abound with instructions to boil milkweed in multiple changes of water for lengthy periods of time but all of that is really unnecessary, and usually serves only to ruin the taste and nutritional value of this delicious, wholesome vegetable.

When selecting milkweed pods for this dish, avoid any longer than 2 inches or so and any ones that have particularly tough exteriors. The pods should be firm but not rubbery. Avoid pods that are soft or have obvious slits or discolorations, as the material inside will be dark and bitter.

In a wide, deep sauté pan heat :

2 tbs vegetable oil or other neutral oil or fat

Add and cook until tender and slightly browned :

5 oz onions, diced

Add and cook for one minute or so :

2 tbs field garlic or minced garlic

Add and cook until tender :

2 oz celery, sliced thin

Add and cook until tender :

5 oz bell or sweet pepper, diced

1 chile, diced fine

Add and cook until juices are released :

5 oz tomato, chopped

Add :

1 tsp fennel seeds, toasted

1 tsp cumin seeds, toasted

1 tsp wild parsnip seeds, toasted (optional)

5 oz milkweed pods (see introductory note)

Cook for several minutes, then deglaze with :

1-2 tbs sherry, shao xing wine or cooking wine

Add :

1 cup stock or water

3/4 cup sweetcorn, raw or fermented

Lower heat to simmer and cook until done. Add thickeners or more liquid as necessary.

Garnish with a bit of chopped fresh herb such as parsley, cilantro, basil or monarda.

This is an extremely simple recipe, and benefits from the addition of a dash of this or that as befits your taste and pantry. A little bit of nice olive oil added to the finished dish is quite lovely, as is a little soy or other seasoning sauce drizzled in as the stew thickens. The delicate flavor of milkweed pods (think okra combined with green beans) is best enjoyed in such simple preparations, but can be ruined if too many seasonings are added, so taste before tampering!

Elderberry Syrup

Mallory O'DonnellLeave a comment

image1

In a medium saucepan, combine :

1/2 lb. elderberries (washed, still attached to stalks)

1/2 cup sugar

1 cup water

Bring to a boil, crushing berries and sugar together. When the berries are smashed and the liquid begins to boil, cut heat, removing from burner if necessary.

Add :

2 1/2 cups sugar

4 cups water

Bring to a boil, then cut to a simmer.

Simmer for a half hour, then remove from heat, cover, and allow to sit for eight hours or overnight.

Crush again and strain all liquids through a cheesecloth into a syrup bottle.

Keep refrigerated.

Use as a base for sodas, dessert sauces, granitas, etc. Excellent combined in preparations with strong spices and herbs such as spicebush, black cardamom, ginger, wild ginger, shiso, monarda, cinnamon, star anise. Extremely refreshing on its own, with an almost perfect balance of sweet and tart.