The post Whipped Feta with Roasted Tomatoes appeared first on The Cook's Cook.

My most vivid childhood memory of the various Passover rituals is my father coming
in from the porch, crying like a baby. It was his job to grate the horseradish.
Every year I salute his efforts by making ‘chrain’ for my own family (and often enough to
give to friends). I use a processor, but cry anyway. Though the window is open, there’s
no escaping the angry fumes. Like a nuclear cloud, they suck up all the oxygen.  So be
advised: when you remove the processor lid (to stir, to taste), stand back, breathe
through your mouth, and if you have them, wear goggles.

Sydney and Ida’ s Horseradish

Makes 355 to 473 ml (1 ½ to 2 cups)

355 ml (1 ½ cups, packed) .7 cm (1/3-inch) dice peeled horseradish root (about 198 grams/7 ounces)
60 ml (1/4 cup) sugar
4 ml (¾ teaspoon) Morton’s coarse kosher salt or 6-7 ml (1 ¼ -1½ teaspoons) Diamond Crystal
177 ml (¾ cup) distilled white vinegar
118 ml (½ cup) finely grated fresh beet (optional)

Blend the first 3 ingredients in a processor until very finely ground, scraping down the
sides of the bowl once or twice. Add the vinegar. Blend until the horseradish is thick and
fluffy. If desired, blend in the grated beet (the texture will be looser). Adjust to taste with
salt and/or sugar by 1/4 teaspoonfuls, and with vinegar by tablespoonfuls. Refrigerate
tightly closed in a glass container for up to 2 weeks.

Now that you’ve made fresh horseradish for Passover, use leftovers after Passover in Skirt Steak with Horseradish Potato Salad.

The post Fresh Horseradish for Passover appeared first on The Cook's Cook.

An avocado-based dip or spread, gujacamole was first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international and American cuisine as a dip, condiment and salad ingredient. Guacamole is traditionally made by mashing peeled, ripe avocados and sea salt with a molcajete y tejolote (mortar and pestle). Recipes often call for lime juice, cilantro, onions, and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil, or peas.

To make guacamole with a Panamanian twist, look for Panamanian ingredients online and where Latin American foods are sold.

The post Guacamole with a Panamanian Twist appeared first on The Cook's Cook.

The post Odds and Ends appeared first on The Cook's Cook.

The post Mint Almond Hummus appeared first on The Cook's Cook.

This is an utterly delicious spread with lively flavors. It comes from southeast Turkey, where red peppers and cumin seeds are used abundantly and pomegranate syrup is a staple ingredient used as a souring agent. Although there is no real substitute for the sweet and sour flavor of pomegranate syrup, lemon juice will be adequate.

Adapted from Classical Turkish Cooking by Ayla Algar (Harper Perennial 1991).

The post Gülümay’s Walnut-Garlic Spread with Hot and Sweet Peppers and Pomegranate Syrup appeared first on The Cook's Cook.

The post Walnut Sauce appeared first on The Cook's Cook.

Metric conversions added by The Cook’s Cook.

Nuoc cham is a staple of the Vietnamese table and enhances recipes throughout Laura’s cookbook. The sauce is very basic, yet it introduces a balance of sweet, tart, salty, and spicy to your meal. A prepared recipe can be kept, refrigerated, for up to 2 weeks.

The post Nuoc Cham (Gluten-Free) appeared first on The Cook's Cook.

The post Caramel Sauce appeared first on The Cook's Cook.