Edible Recipes

From the pages of Edible Austin

Description

Adapted from Anne Isham’s Eat More Chocolate, Lose Weight Anyway! Tested by Johnny Els.

Ingredients

1–3 oz. fresh ginger
4 oz. heavy cream (preferably fresh raw cream)
8 oz. fine dark chocolate (at least 60% cacao)*
Unsweetened cocoa powder
Note: buy organic and fair-trade certified chocolates if possible.

Method

1. Peel, slice and dice the ginger.

2. Put cream in saucepan and add ginger. Bring just to a boil. Cover, set aside to steep for at least 30 minutes.

3. Chop chocolate and put into medium bowl. *Or use chocolate chips and skip the chopping.

4. Return cream and ginger to heat and bring just to boil.

5. Pour cream through strainer over the chocolate in the bowl. Stir until smooth.

6. Chill for several hours or overnight until quite firm.

7. To make truffles, scoop out a teaspoonful of the ganache at a time and roll into little balls. Roll in cocoa powder and store in airtight container in the refrigerator.

by Jesse Griffiths

Photography by Jody Horton

From the pages of Edible Austin

Description

Chutney is an all-encompassing and delicious use for leftover vegetables, bumper crops, or those big bags of fruit given to you as a gift. It can be made with anything. I prefer a mix of sweet fruit, some vegetables, raisins, sugar, vinegar and spices. The technique is nothing more than cooking everything down to a paste and seasoning to your liking to achieve that nice balance between sweet, spicy and sour. I have used apples, pears, green tomatoes, overgrown zucchini, plums, onions, kumquats, peaches and sweet potatoes with varying success. The great part is that you can make it a month ahead of time—it keeps well in the fridge and gets better with age.

Ingredients

Fruit (see above, but don’t be limited by that list)
Vegetables (same applies)
Fresh ginger, peeled
Raisins or currants
Spices and herbs, such as cinnamon, allspice, cloves, peppercorns, rosemary, thyme and bay leaves, wrapped in cheesecloth and tied with string
Sugar, honey, agave nectar, Rapadura—you get the picture
Vinegar (red wine, white wine, champagne or my favorite: Bragg’s apple cider vinegar)

Methods/steps

Okay. Put everything except for the sugar and vinegar in a thick-bottomed pot over low heat with a splash of water to get it started and cook for a long time, stirring every once in a while to avoid sticking, adding a little more water if necessary. Once everything has reached a certain homogeneous mush, add sugar and vinegar to taste. Think “ketchup” as your reference, which is just tomato chutney, after all. Don’t be afraid to make it spicy with peppers, sweeter with pears or extra sour with citrus. The chutney pictured was made with apples, sweet potatoes, kumquats, currants and onions—things we just had lying around. Serve with the duck.