Alternative to Take Out
Blue Apron meal service isn’t for me. I like to cook, and I like to eat fresh foods. What I don’t like is spending a lot of time preparing, cooking, and cleaning. I found a company that I pass on my way home from work in Cambridge (don’t stop reading just because you don’t live around Cambridge!) called Cuisine en Locale that provides a service that they call ONCE a Week. They cook a weeks worth of food with locally-grown ingredients.
They were kind enough to share a recipe with me so that no matter where you are sitting, you can enjoy a taste of Cuisine en Locale! If you decide to try it, let me know how it goes.
Chef Mary's Homemade Ketchup
First, a history lesson: Did you know that what we call ketchup was originally a fermented fish sauce, no tomato involved? It was not until the Conquistadors arrived in South America that tomatoes were added, birthing the scrumptious condiment that hot dogs adore. Nowadays, store-bought ketchup is composed with a lot of high-fructose corn syrup. Avoid the processed sugar and revel in the amazing flavors of true ketchup by making your own at home!
Quick tip: To easily skin garlic, place cloves in two metal bowls placed together to form a container, then shake ‘em as hard as you can! This loosens the skins and makes them a cinch to peel.
You’ll need:
1.75 lb tomatoes (fresh or canned) 1 medium yellow onion 2 cloves garlic pinch fresh grated ginger 1 fresh or dried hot pepper
2 Tblsp maple syrup ½ C apple cider vinegar water to blend
pinch cinnamon pinch dried hot peppers pinch nutmeg pinch clove pinch paprika pinch black pepper pinch ground dried mustard and/or prepared mustard pinch allspice pinch celery seed pinch salt
Blend tomato, onion, garlic, ginger and peppers with maple, vinegar, and water until smooth. Season with finely ground spices. Simmer for hours, until dark red and thick. Test it by scooping a spoonful, and if water separates out it’s not done yet! Re-season to taste.
