Gluten-Free
Condiments
COLD BREW COFFEE
Garlic-Herb Vinaigrette
4-5 water to 1 ratio water
• 1/2 cup raw apple cider vinegar
• 1-2 tbsp Dijon mustard
• 3 garlic cloves, minced
• Generous pinch of sea salt and black pepper
• 2 tbsp fresh herbs or 2 tsp dried herbs
• 1 1/2 cups extra virgin olive oil
Medium Roast beans
1. Grind coffee beans fine
2. Combine room-temp filtered water and coffee
into large French press.
3. After 10 minutes must stir all together - Only
time to stir
4. Cover - let sit room temp for 24 hours
5. Press grinds with French press
6. Filter with coffee filter
7. Filter one to one ratio with water Pour over
ice
8. Stir in pinch of kosher salt
Make 2nd presss: Same grounds - half amount of
water - let sit 30 hours. 1-1 ratio of water/cream
to coffee
Vinaigrettes
• Keep the oil to vinegar ratio at about 3:1
• If you want a smooth consistency you must
use an emulsifier: Dijon mustard or egg yolks
• Add lots of flavors like onion, garlic, spices,
herbs, and honey.
• For simplicity use pint-sized jars for easy
pouring: shake, and serve salad dressing.
Balsamic vinegar
Whisk together
• 1/4 cup balsamic
• Tbsp Dijon
• Pinch sugar
• Coarse salt and pepper
Slowly add 3/4 cup olive oil
Classic French Vinaigrette
• small shallot, finely diced
• teaspoons Dijon mustard
• tablespoons red wine vinegar
• ½ cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• tablespoon chopped fresh herb (parsley, tarragon,
or chives) (optional)
Combine shallot, mustard, and vinegar. While
constantly whisking, add oil in slowly until the
vinaigrette emulsifies. Once all the oil has been
added and the vinaigrette has emulsified,
season with salt and pepper and herbs.
Combine all ingredients except olive oil in a jar.
Stir well with a fork.
Add olive oil, cover tightly, and shake well until
combined.
Tiziki sauce
• 2 (8 ounce) containers plain yogurt
• 2 cucumbers - peeled, seeded and diced
• 2 tablespoons olive oil
• 1/2 lemon, juiced
• salt and pepper to taste
• 1 tablespoon chopped fresh dill
• 3 cloves garlic, peeled
In a food processor process all ingredients Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
Simple Tomato Sauce
•Quick
Tbsp olive BBQ
oil
sauce
• 2 cloves garlic mined or crushed
• 1 onion minced
• 1 lb canned whole peeled tomatoes, pureed
• 2-3 bay leaves
• 1 tsp salt – ½ tsp ground pepper
• 1 tsp minced fresh thyme
Sautee garlic and onion in olive oil over
med-heat till fragrant 2 minutes - Add other
ingredients and mix - Bring to boil - Reduce
heat and simmer on low 20-30 minutes.
Tomato Red wine sauce
• 1 med onion chopped
• ½ cup olive oil
• 2 garlic cloves
• 1 cup dry red wine
• 2 28x ounce can tomato puree
• salt/pepper
• 10 fresh basil leaves
Cook onion in oil over med heat in med skillet Stir occasionally until tender not browned 10
minutes - Stir in garlic and cook 2 minutes - Add
wine and bring to simmer - Pour mixture into
slow cooker - Add tomato puree and salt/pepper
- Cover and cook on high for 2 hours or low for 4
hours until sauce is thick - Before serving tear
basil leaves and stir into sauce.
Quesco Fresco
Honey Mustard
• 16 cups - 1-gallon whole milk
• 2 tbsp kosher salt
• ½ cup white vinegar
• 5 TBSP Honey
• 3 TBSP Dijon mustard
• 2 TBSP rice wine vinegar
In Dutch oven or stockpot combine milk and
salt. Heat over med-hi heat to 190F Stirring
frequently. Remove from heat.
Gradually add vinegar stirring. Let stand for 5
minutes. Stir gently should be some curds
Layer colander with double layer of cheesecloth. Strain mixture.
Allow to drain for 20 minutes to remove whey.
Cover with plastic wrap and cool in fridge for
at 30 minutes.
Combine all ingredients in a bowl and whisk
Pico De Gallo
• 1/2 Med white onion, diced
• 2 cups diced tomato
• 1/4 cup chopped fresh cilantro
• 1 tbsp minced jalapeno
• Kosher
Place 1 cup cold water and 2 ice cubes in
medium bowl - Add onion - Stir Then drain.
Transfer to medium bowl. Add rest of ingredients. Season with salt
Crème Friache
• 1 cup whipping cream
• 2 tablespoons buttermilk
Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover
and let stand at room temperature (about 70°F)
for 8 to 24 hours, or until very thick. Stir well –
cover and refrigerate for up to 10 days.
Enchilada Sauce
Homemade ketchup
• 1 tablespoon tomato paste
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground mustard
• 1/8 teaspoon ground cloves
• 1/8 teaspoon allspice
• 1/8 teaspoon cayenne pepper
Heat the oil in a medium saucepan over medium
heat.
Add the onion and sauté until just beginning to
brown, about 8 minutes stirring.
Add minced garlic and cook an additional 30
seconds.
Quick BBQ sauce
• 1/3 cup honey,
• 1/2 cup ketchup,
• 1/4 cup butter,
• 1 tbsp apple cider vinegar,
• 2 tsp Dijon mustard,
• 2 tbsp brown sugar,
• 1 tbsp soy sauce,
• 1 mashed garlic clove, and
• 1 tsp chili powder.
Simmer on the stove for about 5 minutes.
Pickled red onion recipe:
• 1/2 cup apple cider - 1 tbsp sugar
• 1.5 tsp kosher - 1 red onion thinly sliced
• 1/4 cup vegetable or canola oil
• 2 Tablespoons GF-Free Flour
• 2 Tablespoons chili powder
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups chicken broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion salt
• 1/4 teaspoon salt
• 500 grams sugar
• 500 milliliters water
1. Heat oil med heat. Whisk in flour and chili
powder until lightly browned. Add ingredients.
Stir about 10 minutes
Bring sugar and water to boil in heavy saucepan,
stir to dissolve. Let cool at room temp. Store in
Fridge
Whisk 3 ingredients and 1 cup water into
bowl until dissolved. Place onion in jar - Pour
mixture over - Let sit room temp 1 hour
Simple Syrup
Lemon vinaigrette
• 1/4 cup lemon juice
• 1/4 cup canola oil
• 1/4 cup olive oil
• 2 green onions, finely chopped
• 1 tablespoon minced fresh parsley
• 1-1/2 teaspoons sugar
• 1/2 teaspoon ground mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
In a jar with a tight-fitting lid - shake well.
Wild Mushroom sauce
• 4 tbsp butter
• 4 tbsp minced shallots
• 1 ounce dried mushrooms soaked in red wine
for 20 minutes then chopped
• 1 -1/2 cups red wine
• 3 ounces demi glace gold diced
• ½ cup heavy cream
Melt butter in saucepan MED heat - Add shallots and sauté until translucent 2 minutes Add chopped mushrooms and cook 3 minutes Add red wine to pan bring to boil and cook
until reduced to ½ cup Add demi glace gold and whisk - Return mushrooms to pan add heavy cream and summer
2-3 mines to reduce slightly - Season with
salt/pepper
Caramelized Onions
•• Heat 2 tablespoons unsalted butter with 2
tablespoons olive oil in a large pan over medium
heat Add 2 onions cut into ½-inch-thick slices
• Sprinkle with salt and pepper
• Cook slowly until well caramelized, 15 to 20
minutes.
Tomatoes with sea salt
and chives
• Thickly slice 2 pounds heirloom tomatoes
• Drizzle with olive oil
• Sprinkle with sea salt and ½ bunch of
chopped fresh chives
Misc Tips
• Pre-salting - 1 hour before cooking a steak or
lean cut of meat rest on rack.
• Keeping roots in a vertical position allows the
organism to save energy and remain fresh for a
longer time. This shelf gives a place for them to
stand easily, using sand. At the same time, sand
helps to keep the proper humidity
Quick BBQ sauce
• Store apples with potatoes
• Asian fish sauce is great for umami. Add half
teaspoon in a soup pot. Add dash to dressing
• Most tomato sauces make good soups. Dilute
with broth or enrich with cream. Puree them or
leave chunky.
• Finish SOUPS with a squeeze of fresh lemon or a
VINEGAR.
• A spoonful of yogurt or sour cream can save a
dull dish
• Gremolata seasoning for SOUPS - Gremolata process shredded zest of 1 lemon, 1/2 packed flat
leaf parsley leaves and 3-4 large garlic cloves.
Moisten wit OO and season salt/pepper.
• CELERY leaves - Toss handful in mixed greens,
stir into soup before serving, use as herb in place
of parsley, chop and mix into salsa
• Never let cream boil or covered
• Don’t Boil food, Simmering and poaching do
better
• Don’t ad all thickening or thinning ingredient at
once. Add slowly and watch as it builds
• READ THE RECIPE, READ THE RECIPE
• Counterpointing - Use salt to subdue bitter and
sour and bring out sweet. - Use sweet cool or
creamy to counterpoint spicy - add crunch to
balance creamy - tart to balance smoky - acidic
foods to counter fatty dishes