FANCY RANCH TOTAL 5 MIN; MAKES 1 1/2 CUPS
Spiked with umami-rich anchovies, this versatile condiment is perfect for drizzling over pizza or tossing with salad greens. Chill the ranch overnight to thicken it slightly and allow the flavors to meld. 1 to 2 oil-packed anchovy fillets (to taste), finely chopped 1/2
cup sour cream
1/2
cup mayonnaise
1/3
cup whole buttermilk, plus more if needed
1/4
cup thinly sliced fresh chives
1 Tbsp. white vinegar 1 medium garlic clove, grated on a Microplane 1 tsp. black pepper 1/2
tsp. fine sea salt, plus more to taste
1/4
tsp. onion powder
Using flat side of a knife, smash chopped anchovies into a smooth paste on a cutting board. Transfer to a medium bowl. Add remaining ingredients; whisk until well combined. Thin with additional buttermilk if needed to reach desired consistency. Season with additional salt to taste. Store in an airtight container in refrigerator up to 1 week. —PAIGE GRANDJEAN
SMASHED GARLIC OIL TOTAL 5 MIN; MAKES 1/2 CUP
Pungent fresh garlic permeates the olive oil for a quick and easy finishing oil with big flavor. Salt works as an abrasive to break down the chopped garlic into a smooth paste. 6 medium garlic cloves 1/4
tsp. fine sea salt
1/2
cup extra-virgin olive oil
1/2
tsp. finely chopped fresh oregano
Finely chop garlic, and sprinkle with salt. Using flat side of a knife, smash to form a paste-like consistency. Transfer mixture to a small bowl. Stir in oil and oregano. Store in an airtight container in refrigerator up to 1 day. — PAIGE GRANDJEAN
GARLIC CONFIT ACTIVE 10 MIN; TOTAL 3 HR 10 MIN MAKES 1 1/2 CUPS
Garlic cloves become mellow and sweet as they bathe low and slow in buttery olive oil. Slather softened cloves over crusty bread, or whip garlicky oil into mashed potatoes. 1 1/2 cups olive oil 2 garlic heads, cloves separated and peeled (about 26 cloves) 1 (6-inch) oregano sprig 2 chiles de árbol 2 (3- x 1-inch) lemon peel strips 1/8
tsp. fine sea salt
Preheat oven to 250°F. Combine all ingredients in a small lidded ovenproof saucepan. Cover and roast in preheated oven until garlic is softened and very lightly browned, about 2 hours. Uncover and let cool completely, about 1 hour. Store in an airtight container in refrigerator up to 1 week. —PAIGE GRANDJEAN
HOT HONEY TOTAL 5 MIN, PLUS 24 HR INFUSING MAKES 2/3 CUP
Relying on time rather than heat to marry the flavors allows the fruity Calabrian chiles and floral clover honey to shine. For a milder spice,
remove some or all of the Calabrian chile seeds. 1/2
cup clover honey
10 jarred whole Calabrian chiles (about 1 1/2 oz.) (such as Tutto Calabria), finely chopped Pinch of fine sea salt Stir together all ingredients in a small lidded jar. Cover tightly with lid, and let stand at room temperature at least 24 hours or up to 2 weeks. (Hot honey will get spicier the longer it infuses.) —PAIGE GRANDJEAN NOTE Find Tutto Calabria chiles
online at supermarketitaly.com.
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