The famous Moroccan recipe for a spicy marinade and sauce, a mixture of cilantro (fresh coriander leaves), cumin parsley, garlic, paprika, lemon and olive oil.
Originally from the Canary Islands, this recipe is now popular all over Spain. It’s used for potatoes (Spanish are consummate potato eaters), roasted vegetables, fish, salads, soups you name it, you got it.
Pico de Gallo also known as Salsa Fresca is one of the best known Mexican imports to the American food scene. It’s a versatile sauce that renders itself to a multitude of uses. It is a crisp and tart condiment which enlivens grilled meats, baked dishes and is a great side kick to snacks. Indispensable in a summer party.
Persillade (Persil = parsley in French) is a recurrent theme in the French kitchen. No wonder, the irresistible aroma of garlic and parsley makes any dish glorious. It can be added during the preparation of the dish for a more subtle flavor, at the very end to provide a more garlicky taste or even used raw as a garnish.
No longer your grandmother’s traditional cranberry sauce. A Latino touch has been added to it. Chipotle chilis and dried smoked jalapeno peppers add a spark of heat and smokiness to the sweet/tart cranberries.
It just happened that I was in the mood for a salad and hungry. My neighbor had picked Romaine salad in the morning and was kind enough to give a salad head to me. Using bottled salad dressing from the supermarket aisle was out of the question – I never use them, never ever! This is certainly not a novel dressing idea, there are many versions around. There is an upside to it though. If you have the ingredients on hand, it is tasty and takes minutes to make. I bet it will take less time than running to the next food store to get a bottled one.
Here is the recipe for the traditional black Tapenade, the most common one used in the Provence. Use it as a spread for hors-d’oeuvres or to season meats and fish. Tapenade can be kept in the fridge for a couple of weeks.
Mayonnaise is not a condiment very much used in our home, but it is handy to have it in the fridge like today. I needed to prepare a sauce for my salmon fish cakes. Something to serve to “cilantro haters “ like my sister-law. I personally love cilantro and had just bought a beautiful bunch on the market. I went about the task of masquerading a bit the taste and with the aid of limes, created a lovely sauce fit to be served with almost anything including salads, corn fritters and empanadas.
Cacik or yogurt with cucumbers and herbs, is a Turkish favorite. Its versatility and easy preparation makes it a perfect companion for grilled meats and roasted vegetables. It can be enjoyed before or during a meal in place of a salad. It is a cooling dip that can be eaten alone or with pita bread on the side as part of a meze.
Sofrito is a slowly sautéed pepper-garlic-tomato sauce (sofreir = to sauté lightly in Spanish). There are many regional variations, this one is the traditional Spanish one.
It originated in the 17th century and was named in honor of Louis de Bechameil. It is needed in a great number of traditional French recipes.
A classic garnish recipe from Italy made of parsley, lots of garlic and lemon rind. Indispensable for many dishes such as Osso Bucco.