condiments | sel et sucre

Sri Lankan Curry Powder

Posted on October 31, 2011October 30, 2011 by Claire

sri lankan curry powder

In honor of Halloween, let me regale you with a tale of cooking horror: It was a (dark and stormy) Wednesday night, and after a long and stressful day at work, I was determined to make a Sri Lankan curry that night for dinner. I stopped by an Indian grocery store to pick up some curry leaves (an ingredient for which there is really no substitute – if you buy fresh leaves, any leftover leaves will freeze quite well), and by the time I made it back to my empty house (none of my roommates were home – and have I mentioned that my house is over 100 years old?),

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Pineapple Cardamom Jam

Posted on October 21, 2011October 9, 2011 by Claire

Pineapple Cardamom Jam

When I’m at the grocery store, I often can’t resist buying whatever produce is on sale. I find this forces me to be a little more creative, using ingredients I might not normally use and trying to combine what I already have around (to avoid another grocery store run). When I picked up a whole pineapple on sale, I wasn’t sure if I wanted to do something savory or sweet with it – so I decided to cook a jam that could go either way. This jam is sweet, but not too sweet, and has an extra exotic flavor from the use of cardamom.

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Thai Red Curry Paste

Posted on October 17, 2011October 9, 2011 by Claire

Thai Red Curry Paste

Anyone who’s a regular reader of this blog has probably figured out that I cook quite a lot of Asian food. I’ve long been a lover of the flavors found in Asian cuisine, and I somewhat recently began doing most of my shopping at an Asian supermarket (H&A Supermarket in Langley Park for anyone who’s in the area) and thus have easy access to many rarer ingredients for ridiculously cheap prices. When I discovered this store, I knew immediately what I had to make first: Thai curry. Thai food plays around a lot with mixing salty, sweet, and sour, and this curry paste is the first step in building a delicious curry with those flavors.

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Roasted Tomato Salsa

Posted on October 10, 2011October 9, 2011 by Claire

Roasted Tomato Salsa

It may already be October, but my garden is still producing some last tomatoes, so I used them to make this delicious roasted tomato salsa. Popping the tomatoes (and some of the other components) in the oven adds a nice sweetness to the salsa, and I included both jalapeno and chipotle peppers to give this salsa a good spicy kick. The great thing is how truly easy this salsa is – give some veggies a rough chop, toss them in the oven, and then blend with a few other ingredients. I love having salsa around for adding to sandwiches, putting in burritos or tacos, or having with my eggs in the morning.

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Date Tamarind Chutney

Posted on September 21, 2011October 9, 2011 by Claire

Date Tamarind Chutney

I recently had the pleasure of dining at Rasika, a very popular DC Indian restaurant, and trying their famous palak chaat. This dish is an amazing medley of textures and flavors, with crispy spinach playing off a sour-sweet chutney and sweetened yogurt, and I knew almost immediately that I had to try my best to recreate it. I’ve dedicated this week to a series of posts on recreating all the pieces of Rasika’s palak chaat. This post is the second in a series of three. See post 1: Chaat Masala and post 3: Palak Chaat.

This date tamarind chutney balances the sweetness of dates and jaggery sugar with the sourness of tamarind.

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Chaat Masala

Posted on September 19, 2011October 30, 2011 by Claire

Chaat Masala

I recently had the pleasure of dining at Rasika, a very popular DC Indian restaurant, and trying their famous palak chaat. This dish is an amazing medley of textures and flavors, with crispy spinach playing off a sour-sweet chutney and sweetened yogurt, and I knew almost immediately that I had to try my best to recreate it. I’ve dedicated this week to a series of posts on recreating all the pieces of Rasika’s palak chaat. This post is the first in a series of three. See post 2: Date Tamarind Chutney and post 3: Palak Chaat.

Chaat masala is a classic Indian spice mix with some unusual ingredients.

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Vietnamese Pickles

Posted on August 22, 2011October 12, 2011 by Claire

Vietnamese Pickles

My refrigerator is absolutely packed with homemade condiments and sauces. I love having lots of building blocks to add to the flavor of even the most basic meals. These Vietnamese pickles are a great addition to my stockpile, allowing for a twist on basic sandwiches and salads, and enabling me to create more authentic Vietnamese dishes like vermicelli noodles and banh mi sandwiches (recipes forthcoming). The carrots and daikon radish hold their crunch and are complemented by the sweet and vinegary pickling liquid. Since I like my food with a kick, I’ve also added jalapeno peppers to this recipe for a faint spicy note.

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Strawberry Vinegar Reduction

Posted on August 8, 2011September 16, 2011 by Claire

Strawberry Vinegar Reduction

This is a jewel of a syrup, a deep ruby red reduction with the rich thick consistency of honey. Take a taste and the intense strawberry flavor plays on your tongue, the sweetness balanced by the complex tartness of red wine vinegar. This syrup is incredibly versatile, allowing for a little bit of customization at each step along the way. You can make it with different berries or fruits (or combinations of fruits even), you can add in fresh herbs, you can reduce the syrup only slightly (a thinner consistency works best for mixing in drinks or vinaigrettes) or cook it down until it’s the consistency of honey, and once you’ve made it, there are an endless amount of possibilities for using it!

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