at the Hollywood Farmers’ Market. Makrut limes and leaves are at most Asian markets, including 168 Market, H Mart, and Marukai Market. If you don’t have access to geranium leaves, any edible floral leaf or floral substitute, such as citrus, marigolds, jasmine, and basil flowers, will work. I rely on neighborhood foraging, with permission.
ROASTED PEPPERS
Preheat oven to 450°.
INGREDIENTS
6 to 8 red, orange, and yellow sweet peppers
3 to 4 tablespoons olive oil to coat the peppers
Good-size pinch kosher salt
METHOD
– Slice off the top of each pepper or twist off stem and remove the pith and seeds by pulling these out through the top of the pepper.
– Cut each pepper into 6 to 8 pieces lengthwise. Combine with olive oil and salt in a large bowl so that peppers are lightly coated (I mix all by hand until combined).
– Spread on parchment-covered half-sheet pan. Place pan on middle rack of oven and roast for 20 to 30 minutes. The peppers’ skin should be wrinkled and brown in some places, and the peppers should have shrunk as their juices released.
– Remove from oven. Tip peppers into a bowl and cover with plastic wrap.
– When they have cooled, remove the skin by pulling it off carefully. Store peppers in a covered jar. These keep up to a week in the refrigerator.
TRY THIS: These peppers make a delicious addition to a sandwich (goat cheese with Roasted Peppers, for example, or on top of an open-face melted-cheese sandwich); to a salad with goat cheese and arugula or other spicy greens; or to pasta with butter and parmesan. They also make an excellent accompaniment to roasted chicken or pork.
You may use the same method for roasting poblano or other chiles with heat. These are great with quesadillas or other Mexican-influenced foods. Wear rubber gloves when peeling hot peppers, as the capsaicin oil in these peppers can burn your skin, eyes, and anywhere you touch.
FOOD SOURCES: I often rely on Armenian or Mexican markets. The peppers are gorgeous, fresh, and of a variety rarely seen. Don’t be afraid to ask a friendly store clerk or shopper about heat level and use. I have learned a lot from these folk. Armen Market, Super King Markets, and Vallarta Supermarkets are all great places for peppers and for produce in general.
TAKA’S PICKLES
As you can probably tell, I like pickles. One of my favorites is the Japanese pickle called Tsukemono. This recipe has history, coming from my friend Taka Suzuki’s mother. These are delicious as a light salad on their own or served as a contrast to a rich protein, such as salmon or black cod.
Makes 6 pints
INGREDIENTS
3 pounds Persian cucumbers, cut into spears
6 tablespoons salt
10 cups water, divided
6 cloves garlic, crushed
6 generous slices fresh peeled ginger
6 whole dried red peppers (Tianjin red chiles are a good choice)
1 cup white vinegar
8 tablespoons sugar
METHOD
– Sterilize 6 large-mouth pint Mason jars (I run them through a cycle in my dishwasher).
– Place cucumber spears into a large heat-proof bowl.
– Place salt and 2 cups water in a 3-quart saucepan; bring to a boil over high heat.
– Pour the hot, salted water over the cucumbers and let sit, uncovered, for 1 hour.
– Drain cucumbers.
– Into each sterilized jar add 1 clove garlic, 1 slice ginger, 1 dried pepper, and as many cucumber spears as will fit.
– Combine vinegar, sugar, and 8 cups water in a large bowl; mix until sugar is dissolved.
– Pour pickling mixture into each jar and affix lid.
– Refrigerate immediately. Store pickles for up to 1 month.
TRY THIS: Add 5 to 6 thin slices peeled ginger or 3 to 4 sprigs fresh dill per jar.
FOOD SOURCES: Armenian and Asian markets such as 168 Market, Armen Market, H Mart, and Marukai Market have good Persian cucumbers for a reasonable price.
MARGIE’S SWEET AND SOUR CUCUMBERS
My stepmother Margie’s Scandinavian heritage is revealed in this recipe.
Makes 1 quart
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