The name translates to Hunters’ Sauce, and it goes with just about anything a hunter would bring home: game birds, rabbits, venison, and boar. It also works very well with our more ordinary food: beef, pork, chicken, turkey, and lamb.
This chutney version originates with a recipe in Marisa McClellan’s wonderful blog Food in Jars. I wanted to avoid the hour-and-a-half of stirring while the mixture reduced, so I decided to try out a slightly different version in my crock-pot with a larger batch.
Tomato paste is, in principle, an easy thing: squish the tomatoes, separate the skins and the seeds, and reduce the resulting pulp until it’s very thick. I have already posted a Roasted Tomato Paste recipe – here’s a version using a slow cooker or two.
In the summer, freeze fresh herbs in oil for use all winter long. This technique works well with rosemary, thyme, parsley, cilantro, or any of the tender leafy herbs. Don’t bother to use your best extra-virgin olive oil here: plain,
I like to make pesto the day I plan to eat it, though if you film the top with a little olive oil, it will keep, covered, in the refrigerator, for a week or two. Unfortunately, pesto doesn’t freeze well: the cheese will change in both taste and texture in the freezer.
Prep the cucumbers: peel them, halve them lengthwise, and remove the seeds. Slice very thinly or grate on a box grater. Sprinkle with the salt, and let stand in a strainer 10-15 minutes. This pulls out liquid and bitterness from the cukes.
Have you ever caramelized onions on the stovetop? First you melt butter in a big heavy pan, then you add a bunch of onions, and stand there, stirring and cooking, for an hour or more. Stand there. Stir. Monitor the heat.