The DIY Pantry (25 page)
Authors: Kresha Faber
8–10 stems of fresh mint, leaves stripped off
Pinch of sea salt
1 tablespoon unrefined cane sugar
1
⁄
4
cup boiling water
1
⁄
4
cup white wine vinegar or malt vinegar
- Finely mince the mint leaves and gently rub them with the sea salt and the sugar to fix the color and begin to draw out the mint juices, which will intensify the mint flavor.
- Place the mint mixture in a small heatproof bowl and pour the boiling water over it. Stir to dissolve the sugar, let sit until completely cool, and then stir in the vinegar.
- Taste and adjust seasonings; then refrigerate for 1–2 months.
This traditional Greek condiment is a delicious dipping sauce for pita bread, as well as grilled meats and vegetables. The cultured yogurt and sour cream each provide the benefits of lacto-fermentation, including probiotics that strengthen the immune system, while the cucumber provides deep refreshment, especially in the hot summer months.
HANDS-ON:
10 minutes
INACTIVE:
none
INACTIVE:
10 minutes
DIFFICULTY LEVEL:
∗
YIELD:
Serves 8; Makes 2 cups
COST PER SERVING:
$ $
CALORIES:
387
FAT:
2 g
PROTEIN:
1 g
SODIUM:
168 mg
FIBER:
0 g
CARBOHYDRATES:
3 g
SUGAR:
2 g
1 cup very thick yogurt
1
⁄
4
cup sour cream
1
⁄
2
cucumber, grated
2 cloves garlic, minced
Zest of 1 lemon
Generous pinch of sea salt
2 tablespoons extra-virgin olive oil (optional)
- Combine all ingredients in a small bowl and stir together. Serve immediately or let sit for at least 30 minutes before serving to meld the flavors.
- Serve as an accompaniment to pita bread, grilled meats, or just as a general dipping sauce. Store in the refrigerator in an airtight container for up to 3 days.
Sweet-and-Sour Sauce is another must-have in your pantry, as it pairs wonderfully with your favorite Chinese egg rolls and dim sum. Best of all, it’s usually ready as soon as you finish putting dinner together.
HANDS-ON:
20 minutes
INACTIVE:
10 minutes
INACTIVE:
30 minutes
DIFFICULTY LEVEL:
∗∗
YIELD:
Serves 4; Makes 1 cup
COST PER SERVING:
$ $
CALORIES:
83
FAT:
0 g
PROTEIN:
0 g
SODIUM:
119 mg
FIBER:
0 g
CARBOHYDRATES:
20 g
SUGAR:
17 g
1
⁄
2
cup pineapple juice
1
⁄
2
cup rice vinegar
1
⁄
4
cup whole cane sugar, or 3 tablespoons honey plus
1
⁄
4
teaspoon molasses
1 tablespoon ketchup
1 teaspoon soy sauce
1
⁄
2
a red bell pepper, finely minced
2 teaspoons cornstarch or arrowroot powder
1
1
⁄
2
tablespoons cool water
- Pour the pineapple juice into a small saucepan and bring to a simmer, uncovered, over medium heat. Reduce to
1
⁄
4
cup, 5–10 minutes. - Meanwhile, mix the vinegar, cane sugar, ketchup, and soy sauce together. Add to the pineapple reduction and return to a simmer. Toss in the minced red pepper.
- Mix the cornstarch and water to form a slurry; then pour into the sauce and stir to thicken. Remove from the heat to allow to cool.
- Store in the refrigerator for 2–3 weeks.
Plum Sauce is another great condiment for homemade versions of your favorite Chinese takeout foods. This version is delicious right after it’s made but can also be frozen for up to 6 months, so make a large batch and have plum sauce ready to go the next time you get a hankering for dim sum.
HANDS-ON:
30 minutes
INACTIVE:
30 minutes
INACTIVE:
1 hour
DIFFICULTY LEVEL:
∗
YIELD:
Serves 8; Makes 2 cups
COST PER SERVING:
$ $
CALORIES:
100
FAT:
0 g
PROTEIN:
1 g
SODIUM:
2 mg
FIBER:
2 g
CARBOHYDRATES:
25 g
SUGAR:
22 g