Season One, Summer 2007
Making Condiments from Scratch!
We have gotten so used to buying mustard, mayonnaise, and ketchup that have forgotten that we can make them ourselves! This week we turn to our kitchen, not the store, for our most beloved condiments. The keys to great flavor are buying good ingredients, fresh spices, and dedicating time to the preparation.
COOKING SHOW
What could be more delicious than hardboiled eggs with a home made mayonnaise? We are often afraid of fat in the United States, opting for buying the low- fat packaged versions of food. I was also afraid of mayonnaise until I discovered how delicious it is when you make it at home, and serve it with simple things like hard boiled eggs or cold poached shrimp. I encourage you to make this at home and add in any herbs or spices you might prefer.
COOKING SHOW
This is a spicy mustard that you can use for rubbing on chicken before baking or as a dipping sauce for roasted potatoes. This recipe is rather basic, but goes to show that you can come up with your own mustard, according to your own tastes. Grind up some mustard seeds with salt and honey for a basic honey mustard, or simmer with some beer for a heartier flavor.
COOKING SHOW
This is a fun recipe to try if you want to bring bold flavors to simply grilled meats and roasted potatoes. If you are having a barbecue, make this for your guests to add new flavors to the traditional ones. If you do not like curry, find a fun spice, and make your own recipe up. Why buy the same ketchup all the time, when it is so fun to make your own?
Other episodes from this season
- Manly Morsels
- Nizar Qabbani Feast of Memories
- Picnic Under the Sea
- The 41st Annual Montreux Jazz Festival
- Barley: Summer's Most Cooling Grain
- Celebrating the Oaxacan Guelaguetza
- Coconuts: Taste Yourself Away
- Nat Pwe: Burmese Spirits and Flavors
- Making Condiments from Scratch!
- Dinner on the Deck
