Acılı Ezme Salatası

© Katherine Stetson

A great Turkish condiment – goes with everything.

Makes approximately 2 cups.

  • 1 medium tomato, diced small
  • 1 medium onion, very finely chopped
  • 1 yellow Bell pepper, very finely chopped
  • 1 red Bell pepper, very finely chopped
  • ½ cup fresh mint, chopped
  • ½ cup fresh parsley, chopped
  • 1 teaspoon cayenne pepper, or to taste
  • 1 teaspoon sumac (or smoked paprika)
  • Juice of half a lemon
  • Olive oil
  • Sea salt

Combine vegetables, herbs and spices in a bowl. Season with lemon juice, olive oil and sea salt. Refrigerate for several hours prior to serving.

Cacik

© Katherine Stetson

The Turkish version of Tzatziki and Raita.

Makes approximately 2 cups.

  • 1 cup Greek yogurt
  • 1 cup English cucumber, grated
  • 1 clove garlic, minced
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons extra virgin olive oil
  • Sea salt, to taste

Combine all ingredients in a medium bowl. Refrigerate for several hours prior to serving.

Smoked Salmon Tartine with Pickled Red Onion and Fried Capers

© Katherine Stetson

A simple assembly with a little bit of planning. Make many tartine, or make just one, for you!

For each tartine:

  • 1 slice quality artisanal bread, toasted
  • Cream cheese
  • Hot-smoked salmon, flaked into large chunks
  • Pickled Red Onion, see below
  • Fried Capers, see below
  • Freshly ground pepper
  • Lemon or lime wedges, for garnish
  • Olive oil, for garnish

Spread toasted bread with cream cheese. Top with flaked salmon, pickled red onions and fried capers. Drizzle with olive oil and grind some fresh pepper over all. Garnish with lemon or lime wedges. Dig in.

For the Pickled Red Onion:

  • ½ red onion
  • ½ cup white wine vinegar

Thinly slice the onion and place in a container with the vinegar. Allow to steep in the refrigerator for at least one hour.

For the Fried Capers:

  • Capers, as many as you need, drained and patted dry
  • Peanut oil, sufficient to just cover the capers

Heat oil to 350 degrees. Carefully put capers into oil with a slotted spoon. Fry for about 30 seconds.

Roasted Garlic and Feta Hummus

© Katherine Stetson

For 2 1/2 cups:

  • 2 cups chickpeas, cooked and cooled
  • ¼ cup Feta cheese
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons tahini
  • 3 tablespoons olive oil
  • 2 tablespoons spring water
  • 2 roasted garlic cloves, or to taste
  • 1 teaspoon sea salt
  • Chopped flat leaf parsley, roasted chick peas, drizzle of olive oil, for garnish

In a food processor fitted with a steel blade, process all ingredients except olive oil. When mixture is blended, drizzle in the olive oil while the motor is running. Refrigerate for a few hours prior to serving.

Muhammara

© Katherine Stetson

Serve with homemade Paratha or other flatbreads.

For 1 ¼ cups:

  • 1 cup roasted red peppers, homemade or jarred
  • ¾ cup walnuts, lightly toasted
  • ¼ fresh bread crumbs
  • 2 tablespoons olive oil
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • ¾ teaspoon cumin seed
  • ½ teaspoon cayenne
  • ½ teaspoon paprika
  • 2-3 garlic cloves, roasted
  • Chopped flat leaf parsley and pomegranate arils, for garnish

In a food processor fitted with a steel blade, process all ingredients except olive oil. When mixture is blended, drizzle in the olive oil while the motor is running. Refrigerate for a few hours prior to serving.

Snarling Russian Dressing

© Katherine Stetson

Brilliant on a Reuben sandwich, or as a dip for fries, or topping a wedge salad.  Recipes easily doubles and triples.  For a dressing that snarls less, reduce the amount of garlic-chili sauce.

For ¾ cup:

  • ½ cup mayonnaise (Hellman’s or homemade)
  • 2 tablespoons ketchup
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon minced dill pickle
  • 1 tablespoon minced green onion
  • 1 teaspoon horseradish
  • ½  or 1 teaspoon Asian garlic-chili sauce, subject to your heat level
  • ½ teaspoon dried dill
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried tarragon
  • several grindings of black pepper

In a small bowl, add all ingredients and stir well until combined.  Cover and refrigerate until ready to use.

Currywurst Sauce

© Katherine Stetson

Currywurst Sauce is a condiment found throughout Germany, especially at steet food vendors selling assorted frankfurters and wurst.  A very simple homemade kethcup flavored with aromatic curry.

Makes approximately 1+ cup sauce:

  • 12 ounces cherry tomatoes, halved
  • 1/3 cup red wine vinegar
  • 1/3 cup brown sugar
  • 1 clove garlic, quartered
  • 4 teaspoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • pinch cayenne pepper
  • Pinch of ground cloves

In a 4-cup saucepan, comine all ingredients and stir over medium heat until tomatoes break down entirely.  Simmer an additional 10 minutes.  Blend ingredients in a blender or with an immersion blender until smooth.  Pour into a lidded jar and refrigerate until ready to use.  Sauce can be served cold or warm.

Fresh Cranberry Sauce

© Katherine Stetson

I make a fresh version of this every time we have a roast chicken and any leftover added to chicken soup or chicken salad.

Makes ½ cup.

  • 1/3 cup fresh cranberries
  • ¼ cup spring water
  • 1 tablespoon brown sugar or honey
  • 1 tablespoon orange marmalade

Combine all ingredients in a very small skillet or saucepan and cook over medium heat, stirring occasionally, until the berries have burst and the mixture reduced to desired consistency.  Serve warm or at room temperature.

Fresh Herb Shmear

© Katherine Stetson

Customize this shmear by mixing and matching your favorite fresh herbs.

Makes ½ cup:

  • 4 ounces cream cheese, at room temperature
  • 1 tablespoon chopped fresh flat leaf parsley
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh tarragon
  • squirt of lemon juice
  • several grindings of black pepper

Combine all ingredients in a small bowl and mix well.  Serve immediately or cover and refrigerate.

Mint Salsa

© Katherine Stetson
  • 1 cup packed fresh mint leaves, chopped
  • 4 scallions, coarsely chopped
  • 1 small jalapeno pepper, seeds removed and chopped
  • 1 large garlic clove, finely mined
  • 1/4 cup fresh lime juice
  • 1 tablespoon olive oil
  • 2 teaspoons brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper

Combine all ingredients in a medium bowl and stir gently.  Cover and refrigerate.

Copyright © Katherine Stetson, all rights reserved.