Kavanot: Salatim

The Oblivious Curmudgeon Makes Stuff That Is Clearly Not Meant For Dipping

So why do you people call them dips?

You might be looking for:

• The cookbook main page
• Pesach cookbook
• Rosh HaShana simanim

Red onion-jalapeño jam

In a medium saucepan, heat on medium:

2 tablespoons oil

Sauté:

4 red onions, thinly sliced
4 jalapeños, cored and seeded and thinly sliced (red jalapeños work well) (you can omit this for capsaicin-phobic consumers)

Cook until translucent, 8 to 10 minutes.

Add:

1/2 cup brown sugar
1 cup sweet white wine
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Bring to a boil, then simmer on low until thick and syrupy, stirring occasionally, about one hour. Add salt and pepper to taste. Allow to cool.

See also the red onion-silan jam in the Rosh HaShana simanim.

Tomato dip

3 Roma tomatoes
1 stalk celery
1/2 red onion

Process in food processor until minced but not puréed.
Transfer to a small saucepan.

Add:

2 tablespoons minced garlic
2 tablespoons neutral oil (I use avocado)
2 tablespoons corn syrup
1 teaspoon salt
Red pepper flakes to taste
Dried basil to taste
1/8 teaspoon pepper

Simmer over medium heat until most of the liquid has evaporated, 40-60 minutes.
Allow to cool

Add:

1 tablespoon balsalmic vinegar

Death pesto

Purée in in food processor with steel blade:

8 ounces raw spinach, washed (ask your LOR about checking vegetables that are to be pureed)
2 jalapeño peppers, cored and seeded (or more to taste)
1/2 cup cashews
1/2 teaspoon salt
1/4 cup nutritional yeast

Add in a stream with the mixer running at high speed:

1/4 cup neutral oil

Variations: add 4 stems cilantro or 4 cubes frozen basil. I will often use 1 cup cashews.

Mango salsa

Purée in in mixer with steel blade:

1 cup frozen mango cubes, partially thawed

Dice (1/4 inch):

1/2 red pepper
1/2 English cucumber
1/2 red onion

Mix in the mango and add:

1/2 teaspoon salt
1 tablespoon orange juice
parsley, cilantro and basil, to taste (optional)

Caramelized onion jam

In a medium saucepan, heat on medium:

2 tablespoons oil

Sauté:

2 onions, thinly sliced

Add

1 pinch salt

Stir continuously until translucent, then continue to cook, stirring occasionally and adjusting the heat. You want the onions golden brown, not burned. This will take about 45 minutes.

Deglaze pan with

2 tablespoons lemon juice

Add

1/2 cup brown sugar
1/2 cup water
1 tart apple, cut into wedges then thinly sliced, with peel
1/2 teaspoon salt

Bring to a boil, then simmer on low until thick and syrupy, stirring occasionally, about 30 minutes. Allow to cool.

Baba Ghadib

Google translate tells me that “baba ghadib” is the translation of “grumpy daddy”, which is the perfect name for my version.

Preheat oven to 450° F. Roast, cut side down for 25 minutes

1 whole eggplant, stickers removed, cut in half lengthwise

Allow to cool.

Scoop out flesh. Technicallly, you should press in a mesh strainer to remove as much liquid as possible, but I’m too lazy for that.

Process on high in food processor until smooth.

Add

1 tablespoon lemon juice (or less, to taste)
1 tablespoon minced garlic
2 tablespoons peanut butter powder (I am not a fan of tahini)
1 tablespoon extra-virgin olive oil (for this, use the EVOO)
1/2 teaspoon salt

Process until smooth.

Add salt to taste.

Quinoa Tabbouli

Mix in a small pot:

1/2 cup dry quinoa
1 cup water

Bring to a boil, then cover and simmer for 15 minutes, until water is absorbed.

Fluff with a fork and allow to cool.

Meanwhile, mix:

1 mini-cucumber, finely diced (1/8th inch)
2 tablespoons mint leaves, minced
1 tablespoon dried parley
1 green onion, minced
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt

Mix with quinoa.

Mix in:

1/4 cup dried cranberries

Matbucha

Based on Tori Avey’s recipe.

Mix in a 2-quart pot:

2 cans diced tomatoes (14.5 ounces each), with liquid
2 green peppers, cored and seeded, diced
3 jalapeño peppers, cored and seeded, diced
1 tablespoon minced garlic
1 tablespoon sugar
1/2 teaspoon salt

Simmer for 1 hour, until the liquid is evaporated, stirring occasionally.

Mix in a small bowl:

1/3 cup extra-virgin olive oil
1 tablespoon paprika

Stir into tomatoes and simmer 30 minutes.

Adust seasonings: this will likely need more salt; you may also want it sweeter.

Vegan Mayonaise

From The Healthy Foodie.

Pour into a tall cup or mason jar (you want something that the immersion blender will almost fill; they usually come with an appropriate container):

1/4 cup aquafaba (the liquid from cooked or canned beans, most commonly chickpeas)
1 tablespoon Dijon mustard
1 tablespoon vinegar (try different kinds)
1/4 teaspoon salt

Add:

1 cup neutral oil

Allow to separate (the oil should all be on the top).

Blend with immersion blender on high at the bottom, without moving it, for 20 seconds. It will turn white and creamy. Then slowly move the blender up to incorporate the rest of the oil.

Refrigerate. It will thicken further.

Dill Dip

Stir together:

1/2 cup Vegan Mayonaise
2 tablespoons dried dill

Olive Tapenade

Coarsely chop in food processor:

1 tablespoon slivered almonds

Add and coarsely chop (not puréed):

1 jar green olives with pimentos, drained (10 oz. dry weight)

Mix (not in food processor):

1 tablespoon lemon juice
1/4 cup extra virgin olive oil
1 teaspoon dried parsley
1 teaspoon dried basil
1/4 teaspoon black pepper