Food for Thought Book Release Party for “Fermented: A Four-Season Approach to Paleo Probiotic Foods” August 16 from 6-9 p.m. at Espresso a Mano, 3623 Butler St., Lawrenceville.
Fermented Curry Ketchup with Sweet Potato Fries I am from Pittsburgh, Pennsylvania, and one of the things my city is known for is being the home of Heinz. That’s right, I live in ketchup’s hometown. The Heinz Ketchup is a symbol of civic pride. But if you’re trying to avoid high-fructose corn syrup and food additives, there are other choices out there. Chief among them is making ketchup at home. I am especially partial to my fermented curry ketchup, and it’s always a hit at picnics. Ingredients:
2 6-ounce cans of tomato paste 1 T. of raw cane sugar, molasses, or maple syrup 4 t. of apple cider vinegar (homemade is best!) 1 t. of unrefined sea salt 1 t. of minced garlic 2 t. of curry powder 1 dash of garam masala 1 dash of cayenne pepper (optional) 4 T. plus 2 tablespoons of whey, vegetable starter culture dissolved in water, or brine from a previous ferment 2 large sweet potatoes 2 t. of coconut oil, melted Salt to taste
Chipotle Bison Burgers with Fermented Sweet Pickle Relish I love combining powerful savory flavors with sweet. I have been making these bison burgers for a while now, and each time I serve them, I end up garnishing them with something sweet to balance out the spice. It’s time to throw a bit of bison on the grill! Ingredients:
1 cup English cucumber, peeled and finely chopped 3 T. yellow bell pepper, finely minced 1 T. raw cane sugar, maple syrup, or evaporated cane juice ½ t. mustard seeds ½ t. turmeric ½ t. celery seeds, whole ½ t. unrefined sea salt 1 ½ T. plus 1 T. whey, vegetable starter culture dissolved in water, or brine from a previous ferment 1 pound of ground bison 2 T. of chipotle peppers in adobo sauce, finely minced ¼ cup green onion, minced Coconut flour (optional) Salt and pepper to taste Butter lettuce leaves
For Fermented Sweet Pickle Relish
Mix cucumber, bell pepper, your sugar of choice, mustard seeds, turmeric, celery seeds, sea salt, and 1½ tablespoon of starter culture in a mixing bowl until well blended. Pour the mixture into a jar leaving about an inch of headspace, and top with the reserved tablespoon of starter culture. Cover loosely and allow to ferment at room temperature for 3 days. Once the relish is fermented to your liking, cover tightly and store in the refrigerator.
For Chipotle Bison Burgers
Mix ground bison, chipotle peppers, and green onion together in a bowl. Season with salt and pepper. If the mixture is too loose or wet, mix in a small amount of coconut flour, one teaspoon at a time until meat mixture is still moist, but will hold a burger shape. Divide meat mixture into four or six equal portions and shape each portion into burger patties. Cook on the stovetop in a grill pan or on a grill, 5 minutes on the first side. Flip burgers and cook an additional 3 minutes on the second side or until they have reached desired doneness. Serve on butter lettuce leaves with Fermented Sweet Pickle Relish, a fresh tomato and a slice of avocado. Notes: A food processor or box grater can be used to cut the cucumbers, but avoid pulverizing them to a watery pulp. You will want the pieces of cucumber to be somewhat intact.
Ingredients:
1 bottle of red wine, Rioja and Cabernet Sauvignon are my favorites choices 1 lemon cut into rounds 1 lime cut into rounds 1 orange cut into rounds 1 medium apple, cored and diced 1 cup of brandy ½ cup of white sugar, evaporated cane juice, raw cane sugar, or 7 drops of liquid Stevia 3 whole cloves 2 16-ounce bottles of unflavored kombucha
Directions:
Mix tomato paste, sugar, molasses, or syrup, vinegar, salt, garlic, curry, garam masala, cayenne, and ¼ cup of whey together in a bowl. Make sure that all spices are well blended. Pour ketchup mixture into a jar and top with the remaining tablespoons of starter culture. Cover loosely and let ferment at room temperature for 5 to 7 days. When the ketchup has fermented to your liking, cover tightly and store in refrigerator.
For Sweet Potato Fries
Preheat oven to 450°F/230°C. Cut the sweet potatoes into ¼ inch fries. Toss with melted coconut oil and season with salt to taste. Evenly spread sweet potato fries in a single layer on to a baking sheet and bake until golden brown, about 20 minutes. Turn fries half way through baking. Serve with Fermented Curry Ketchup. Notes: If curry is not your thing, or if you want to make a more mainstream ketchup, simply omit the curry and garam masala and replace with a dash of thyme. Photographs from Bill Staley.
Directions:
Kombucha Sangria In the summertime, if I am going to have an alcoholic beverage, my first choice is always sangria. It is fruity, fizzy, and has wine in it. Plus, it is a perfectly light drink to have in the heat of summer. Part fruit, part wine, part fizzy kombucha makes this alcoholic treat almost healthy.
In a very large pitcher or punchbowl, combine all ingredients except for the kombucha. Refrigerate 12 hours or overnight to let flavors combine. When ready to serve, add kombucha. Pour into a tall glass and garnish with a citrus wedge.
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