Quick Pickled Ginger

This ginger is much better than what you buy in a jar and made without preservatives. It stays fresh in the refrigerator for up to 2 weeks. The recipe appeared in the New York Times in the Wednesday Food section.

1 three inch piece ginger, peeled and sliced very thin
1 red radish, sliced (or 1 slice red beet), optional, for color
1 tsp. salt
1 tbl. sugar
3 tbl. rice vinegar

Put all ingredients in a small jar.  Make sure the ginger is submerged. Leave at room temperature for 1 hour. Discard the radish or beet, if using.

Yields about 2 ounces

Spicy Apple-Pear Chutney

I'm still working on that pile of apples accumulated on an overexuberant apple picking day. As a chutney lover, this recipe was very appealing and I had all the ingredients on hand. I found the recipe in Jane Brody's Good Food Gourmet and doubled it to use up more apples and to give jars of the chutney as house gifts. This concoction is not for everyone so it is important to know who in your life is a chutney fan. The recipe is quite simple. All the ingredients are thrown into the pot and cooked for an hour or so.

2 cups (about 2 large) peeled, diced apple (preferably Granny Smith)

1 cup (about 1 large) peeled, diced pear

1/2 cup sugar

1/2 cup cider vinegar

1/2 cup raisins or dried currants

1/2 cup diced onion

1 tsp. grated gingerroot

1/2 tsp. red pepper flakes

1/4 tsp. cinnamon

1/4 tsp. ground cloves

Place the ingredients in a large nonaluminum or nonstick saucepan. Cook the mixture over low heat for about 1 hour (until it is thickened and looks like chutney).

Pack the chutney into hot sterilized canning jars, cover the jars, and process the chutney for 10 minutes in a boiling water bath.

Makes about 3 half-pints

Note: My brother-in-law Stan makes wonderful plum chutney. He does not process it and it keeps well for several months in the fridge. If the waterbath business is too intimidating, skip it and keep the chutney refrigerated.

Fruit Salsa

Peggy, who lives in Florida, just sent me a basic recipe for quick fruit salsa. She makes the salsa  all year long using whatever fruits appeal to her.  Her timing is perfect since the fruit season in New York is just beginning.  Take advantage of local berries, apricots, peaches, nectarines and plums.  During the winter, pineapple or mango would be great choices.  The salsa looks beautiful and gives an interesting kick to fish, chicken and pork.  Peggy's guests give it very high ratings.

1 cup chopped fruit

3 tbl. olive oil

2 tbl. fresh cilantro, chopped

2 garlic cloves, minced

1 scallion, minced

1/4 cup chopped red onion

1 jalapeno pepper, chopped and seeds removed

juice of one lime

salt and pepper to taste

Mix all ingredients together in a small bowl and chill before serving.

Notes: Peggy's favorites are strawberry or peach fruit salsa.  She found the recipe on the wrapping for frozen fish. Strange. 

Cucumber Raita

I really enjoy cooking food inspired by Indian spices and flavors and have posted quite a few on Ricka Cooks.  Cucumber raita is a popular side dish for all types of Indian style chicken, fish, meat and vegetable dishes. It is refreshing and cools your mouth if a dish is especially fiery. Raita is easy to make and always welcome on the table.

1 cucumber

16 ounces plain whole milk or low-fat yogurt

1/2 tsp. ground cumin seed

salt and pepper to taste

1/8 tsp. paprika

Peel and grate the cucumber.  Drain well.

Put the yogurt in a bowl and beat it well with a fork until it is smooth.

Add the cucumber, cumin seed, salt and pepper to the yogurt. Garnish with the paprika.

Cover and refrigerate until ready to serve.

Serves 4-6 as a side dish.

Notes: Tomatoes (chopped and drained) and chopped dill are wonderful additions to raita.  

Cranberry Chutney

I can no longer eat cranberries because they interfere with a medication I must take. This is a great loss since I love cranberries in everything-cakes, pies, muffins, salads-you name it. One recent discovery is how delicious they are in a chutney. Who would have guessed that the All- American cranberry would be delectable in an Indian relish? This recipe comes from The Indian Vegetarian by Neelam Batra, a fantastic cookbook for people interested in exploring the wonderful cuisine of India. I omitted a few ingredients which I didn't have and lengthened the cooking time. If you don't have all the spices listed, go ahead and make it anyway.

Ms. Batra writes that you can store the chutney in the refrigerator for over a year. Mine didn't last anywhere near that long. Cranberry chutney is delicious on turkey or cheese sandwiches, with broiled chicken and along side all sorts of Indian style dishes.

2 12 ounce packages fresh cranberries

4 cups sugar

3 cups water

10 black cardamom pods, pounded lightly to break the skin

1 3 inch stick cinnamon

1 tbl. fennel seeds

1 tsp. fenugreek seeds

1 tbl. ground ginger

1 1/2 tsp. salt, or to taste

5 tbl. white vinegar

Place the cranberries, sugar, water, cardamom pods, cinnamon, fennel and fenugreek seeds, ginger and salt in a large, heavy stainless steel (or other nonreactive) saucepan and bring to a boil over high heat. Reduce the heat to medium, cover partially and cook stirring occasionally, until it turns slightly thick, 5-7 minutes.

Uncover the pan, add the vinegar and continue to cook until the chutney is quite thick, about 20 minutes. (Remember that the chutney will continue to thicken as it cools.)

Transfer to a bowl and set aside until cold. Store in the refrigerator. Do not freeze.

Makes about 6 cups

Notes: Try the chutney in plain yogurt or on toast

If the recipe makes too much chutney for you, share it with a friend or halve the main ingredients and adjust the spices accordingly