RECIPE: Roasted Cauliflower Dip

This is a mash-up of several recipes that doesn't sound like it would be good but it got rave reviews.  Even the person who doesn't normally like onions thought it was delicious.

Roasted Cauliflower Dip

Makes 2 cups

1/2 head cauliflower, broken into 1" pieces
3 T. ghee, divided
1 onion
1 apple (I use Granny Smith)
3/4 t. sumac
1/2 t. cumin
1/2 t. paprika
1/8 t. turmeric (optional)
1 milk
2 T. flour (use sweet rice flour if you're gluten-free)
1 t. Himalayan pink salt to taste
2 T. lemon juice
1 t. chopped dill

Preheat oven to 425.  Toss cauliflower with 1 T. melted ghee and roast until lightly browned, about 15 minutes.

Meanwhile, peel onion and apple and grate finely.  Brown in ghee over med-high heat.

Add spices and stir until fragrant.


Reduce heat to medium, add flour and stir briskly for 2-3 minutes.  Reduce heat to med-low and slowly add milk, whisking to prevent lumps.  Stir until thickened.

Add cauliflower and salt cook until soft, about 10 minutes.

Transfer to food processor and puree.  Add lemon juice, dill and adjust salt.

Chill.   Sprinkle w additional sumac and serve with veggie dippers.

RECIPE: Roasted Red Pepper, Garlic, and Balsamic Butter

This 'sauce' was voted the best of the bunch at our Christmas Raclette Dinner 2018  (in 2016, the best one was the Curry Sauce).

Original recipe: Roasted red pepper, garlic, and balsamic butter 

Roasted Red Pepper and Balsamic Butter

Makes 2 cups

1 c. sweet butter
6 cloves roasted garlic
2 T. minced roasted red peppers
1 T. balsamic vinegar*
1 T. chopped fresh parsley (I used frozen)
1 T. honey
1/4 - 1/2 t. himalayan pink salt

Add all ingredients to the bowl of a food processor and process until blended, scraping sides as needed.

Refrigerate at least 2 hours to allow flavors to meld.  Bring to room temperature before serving.

* I use Guerzoni balsamic which is fine for salad but isn't as thick as I would like for recipes like this one so I reduce it (over medium heat) by 50% .  I buy the vinegar by the case and reduce one bottle.

RECIPE: Curry Sauce for Raclette

The original recipe is from Fondues and Hot Pots, by Susan Fuller Slack, and is the best curry sauce I've ever tasted.

Curry Sauce for Raclette

Makes 2 1/4 cups

3 t. curry powder  (preferably China Moon)
1 T. unsalted butter
1 cup spreadable hollandaise or mayonnaise
1/2 c. sour cream
2 T minced chives (or 1 minced green onion)
1 garlic clove grated on a microplane
1/2 c finely minced tart green apple
2 t. Thai green curry paste
1/2 t. himalayan pink salt

Ingredients before mixing: mayo on bottom, everything else on top

Heat curry powder in butter over med heat until fragrant.Cool to room temperature.

Mix remaining ingredients.

When curry butter is cool, stir into mixture, but don't wait until it's hard or it will be difficult to incorporate.

Refrigerate overnight.  You can eat it right away but the flavor is better the following day.

RECIPE: Chive Blossom and Pesto Aioli

Aioli is mayonnaise made with olive oil and garlic.  For this recipe I used Chive Blossom EVOO and Chive blossom ACV that I created last spring.  If you don't have them, use plain EVOO and lemon juice instead.

Chive Blossom and Pistou Aioli

Makes 2 cups

2 large egg yolks (raw egg whites have an antinutrient, avedin, so I don't use them)
1 T. water
1 t. mustard powder (prepared mustard contains corn-derived or  mold-derived citric acid)
1/2 t. Himalayan pink salt
1-2 T. lemon juice or chive blossom vinegar
1/4 c. Pistou (or pesto)
3/4 c. chive blossom EVOO (I make this in summer and store in the fridge)



If you've never made mayonnaise before, please read the detailed instructions here.

Wash the egg shells gently with soap and the hottest water you can tolerate (I use rubber gloves).  Rinse and dry, then separate the yolks.  (Save the shells if you grow tomatoes.)
The yolks will be easier to separate without breaking if the eggs are cold.
You can save and use the whites for meringue, macaroons, or other cooked applications.

Layer into a pint jar in the order specified above.

Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and turn it on high speed. Do not pulse or move the head. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Adjust salt and lemon juice. Store in a sealed container in the refrigerator for up to two weeks.

Chive blossom EVOO and ACV, and frozen pistou

RECIPE: Horseradish and Tarragon Cream Sauce

This recipe is ethereal - light and fluffy but packed with flavor!

My husband grew horseradish this summer!  I prepared it according to this recipe to preserve the heat.  Once you grate it, the heat will build for 3 minutes and then dissipate.  To preserve it, you need to add either acid and hot water.  I shredded it in the processor and used organic vinegar to set the heat after exactly 3 minutes.  If I didn't have home-grown available, I would use Dr. Cowan's Horseradish Powder, which is organic and it's quite hot.

Original recipes: Horseradish Sauce and Tarragon Horseradish Sauce.

Horseradish Sauce for Raclette

Makes 2 cups

• 1/2 c. heavy cream
• 1/2 c. sour cream
• 1/2 c. prepared horseradish
• or 3 t. horseradish powder 
• or 1/2 c. grated fresh horseradish
• 1/2 t. mustard
• 1 t. tarragon, crumbled or 1 T. fresh, minced
• 1 T. lemon juice
• 1/2 t. Himalayan pink salt

In a medium bowl whip cream until thickened but not yet soft peaks.

Fold in sour cream, horseradish, mustard, tarragon, lemon juice and salt.

Whip until it starts to ripple behind the beaters, almost soft peaks.  The horseradish needs time to develop its flavor so refrigerate for at least 30-60 minutes before using, or transfer to an airtight container and refrigerate for up to 2 weeks.  Before serving, you may need to whip it again.

NOTE: To insure your horseradish is HOT, you need to keep it cold until you use it.  Store it in the coldest part of your fridge, NOT on the counter.  Grate it right before you use it.  To grate fresh horseradish, first scrub it, then remove the skin with a vegetables peeler.  Using a hand held rasp-style grater you need to press the root firmly against the rasps as the root is quite hard.  As the gratings are exposed to air, the heat will build and you will sense it - your sinuses will burn!  Once you feel that burn, stir it into dip!

Grating fresh horseradish root

RECIPE: Coffee Butter for Raclette

The original recipe is from Fondues from Around the World, by Eva and Ulrich Klever.  Although it doesn't sound good, it's EXCELLENT with beef.

Coffee Butter for Raclette

Makes 3/4 cup

1/2 c. butter
2 ounces quark
2 T. Dijon Mustard
1 t. instant coffee powder (I used Mt. Hagen Organic)

Mix butter and quark until well blended.  Stir in mustard and coffee.  Shape mixture into a roll and wrap in parchment.  Chill.  Cut into slices and serve cold but not chilled.

RECIPE: Thai Dipping Sauce

I make this with almond butter, rather than peanut, because while peanuts are cancer protective for blood type A, they aren't good for any other blood type.  Plus, I'm able to get biodynamic almonds which makes them my nut of choice for any nut-based dish.

(Original recipe: Thai Dipping Sauce)

Thai Dipping Sauce 

1/2 c. almond butter (please buy one containing nothing but almonds!)
2 T. soy sauce or tamari (I used miso tamari)
2 T. dark sesame oil
2 T. apple cider vinegar or pickled ginger juice
1 T. ginger grated on a fine microplane
1 T. garlic grated on a fine microplane
1/2 t. Thai curry paste or hot sauce or to taste
1.5 t. fresh lime juice
1/4 c. water
1 t. sugar
1/2 t. salt

Combine the dipping sauce ingredients in a small bowl and whisk thoroughly.  Set aside for at least 2 hours for the flavors to meld.

Frozen ginger grated on a microplane

RECIPE: Raclette - naturally gluten free

Raclette is similar to fondue except you don't use a pot filled with oil, you use a specialized grill that rests on the table between all the diners.  On top of the grilling coils is a cooking surface (ours is granite) and under the coils are small containers that each diner fills with either cheese (raclette) or mixed vegetables covered with cheese.

8-person Raclette Grill with Granite Top at Amazon.com

While the cheese is melting under the heating coil, the grilling surface is used to cook meat, sausage, potatoes and vegetables.  As each item is cooked to your preference it's transferred to your plate, covered with the melted cheese, and then eaten with the various sauces.

Raclette Grill in use (from Amazon.com)

It's a wonderful way to entertain because most of the prep work can be done the day before.

When we've ordered this in a restaurant, which is how we discovered it, it's been served with three sauces - garlic, mustard, and curry.  You could serve just one of these, if you have a favorite, but we like to serve 5 or 6 so that everyone's tastes preferences are covered.

The sauces are better if they're prepared a day or two ahead to give the flavors time to meld.

The cheese and meat can be sliced the day before and the potatoes and vegetables can be pre-cooked then, too, and brought to room temperature before serving.  We cook the potatoes right before serving, while we're enjoying a cocktail and appetizers.

Some people serve cold cuts - prosciutto, ham, and salame - instead of beef and sausages, and some people prefer shrimp or other seafood.  The suggestions below are what we chose to serve.

Raclette Dinner Suggestions

For the Raclette Grill
Raclette cheese, sliced 3/8" thick
Red and white potatoes, par-boiled and sliced 1" thick
Raw beef tenderloin, sliced 3/8" thick
Chipolata (or any other mild cooked) sausages
Asparagus, lightly steamed
Sauteed shiitake mushrooms
Broccoli and/or cauliflower, roasted
Cayenne peppers, minced

Condiments
La Quercia Ridgetop Prosciutto
Fermented dill pickles
Raw Peruvian olives

Sauces (I've made dozens!  Will add links to the others as I find them)
Curry sauce
Coffee butter
Harissa mayonnaise
Pesto and Chive Blossom Aioli
Horseradish tarragon cream sauce
Roasted red pepper and balsamic butter 
Thai dipping sauce with ginger, garlic, miso and curry paste
My SIL's favorite is this Chimichurri Sauce
Cucumber dill sour cream
Paul Prudhomme's Honey Mango Sauce
Jalapeno jelly cream cheese
Tarragon mustard cream
Garlic ghee


Raclette is generally served with a dry white wine.
Because many of our sauces are spicy, we also serve a Riesling.

Specialized plates are available, with indentations for the sauces, but they aren't necessary to enjoy the meal.  In the photo below you can see one of our sets, with exaggerated wells:

Here's a photo of our raclette grill set up on the island in our kitchen, with a different set of plates:

The sauces are on a lazy-susan so that we each have easy access to them:

Here is the food at the beginning of the meal - meat, veggies and potatoes on the granite slab, cheese and parsnips underneath:

A few minutes later, it's all ready to eat:

My plate, with the melted cheese poured over, the various sauces in the background, and olives, pickles, and hot peppers in the center:

The meat was cooked to perfection!

RECIPE: Brussels Sprouts with Prosciutto and Balsamic

I had a bag of baby Brussels sprouts in the fridge that needed to be cooked, and some leftover prosciutto from raclette, so I combined them into this easy side dish.

Brussels Sprouts with Prosciutto and Balsamic

Serves 2-4 as a side dish

4 c. baby Brussels sprouts, trimmed and halved
2 T. EVOO
1/4 c. water
1 t. himalayan pink salt
1/4 t. pepper flakes
4 slices prosciutto, julienned  (sliced really thin)
1 T. organic balsamic vinegar.

Preheat oven to 350.  I  use our convection toaster oven for this recipe.

In a small roasting pan, toss Brussels sprouts with EVOO and sprinkle with salt and pepper flakes.  Pour water into roasting pan and roast until sprouts are tender and browned in spots, about 20 minutes.  The water will evaporate and prevent the sprouts from drying out.

While the sprouts are roasting, cut each slice of prosciutto in half and stack all 8 halves.  Roll them up like a cigar. Using a sharp knife, slice the log into thin strips about 1/16" wide.  Shake them to separate the strips. 

Transfer the sprouts to a bowl and toss with the prosciutto and balsamic.

RECIPE: Chickpeas with Spinach or Arugula and Tomato

I am taking care of my sister while she recovers from surgery and needed a quick high-protein meal to serve for lunch so I took this recipe for white beans with swiss chard and modified it.  It was ready in 20 minutes.

Beans with Greens and Tomato

serves 3 as a meal or 6 as a side.

1 T. ghee (I use Pure Indian Foods or Ancient Organics)
1/2 cup yellow onion, chopped
4 small garlic cloves sliced
pinch pepper flakes (more if you like heat)
1 cup Jovial whole peeled tomatoes with their juice, crushed and stem ends removed
1 16 oz can Eden Foods organic beans, rinsed (I used garbanzo, you can use any other bean*)
5 oz container fresh spinach
1-2 T. balsamic vinegar
Himalayan pink salt to taste

On medium heat, saute onion and garlic in ghee until onion is softened, about 5 minutes.

Add pepper flakes then tomatoes.  Stir until heated.

Add beans and stir until almost all liquid is evaporated, 3-5 minutes.

Add spinach and stir until wilted.

Remove from heat, season with salt, add balsamic and serve.

* I have not made this with black or pinto beans.

I have made it with ARUGULA instead of spinach!  All that arugula cooked down to nothing: