seasonal, modern, exuberant
Greek yogurt makes the most wonderful base for dips. It has a thick, creamy texture yet it is deliciously light – especially when using nonfat yogurt, as called for in this recipe. But of course, if you prefer to use full-fat yogurt, it’ll work marvelously here too.
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This recipe makes a great winter tomato sauce, because it tastes amazing even when made with canned tomatoes. Of course, it is equally delicious when made with fresh tomatoes – especially in the fall, when vine-ripened tomatoes are plentiful.
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This wintry version of pesto is robust, but just as luxurious as the classic basil sauce. Indeed, kale lends itself marvelously to making pesto! And the sauce is quick to make – all that’s needed is to blanch the hardy leaves for a few minutes before making the sauce… and voila!
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Vin Cotto is a “cooked wine” made from unfermented grape must slow-simmered until thick and syrupy. This flavorful condiment has been crafted in Italy and Greece (where it’s known as Petimezi, or “grape molasses”) since Roman times. Vin Cotto is wonderfully versatile and can be used as you would use a sweet, dense aged balsamic vinegar – spooned into savory dishes, drizzled on fresh cheese or fruits, poured over gelatos or used as a coulis…
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Brown butter is an exquisite and versatile condiment, and it’s extremely easy to make. Heat butter until the milk solids brown – that’s it! However, this process is best done slowly, under a watchful eye, so that the milk solids don’t burn. Once filtered, the resulting fat is clear, with a lovely light caramel color and an irresistible nutty aroma. And since the milk solids have been cooked and strained, the browned butter reaches a smoking point of about 400°F (200°C) – a real bonus!
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