The Gastronomist Manifesto

Chefs of the World Unite!

Slow Week Going

Been trying to account for each penny spent this month, which hasn’t lead to a lot of grandoise kitchen experiments. But I made this yesterday and I thought it was worth at least a mention, if only to serve as reminder that I am still eating food

These purple potatoes made an appearance on my Peruvian steak night, and the co-op by me still has them on special so I nabbed a bunch to roast. For the potatoes, it’s just laying them on a baking tray (preferably metal for more even heating) in  a 425 degree oven for 30-40 minutes, depending on the potato size.

For an accompaniment I just made a fast relish out of onions–a yellow onion sliced about the width of a fingernail–which was slathered in olive oil and roasted sitting on top of the potatoes. Chopped it up with dijon mustard, apple cider vinegar, brown sugar and olive oil in mostly equal parts. I also threw a frozen veggie burger in the oven in time to go with this. Was pretty good, but nothing to rock your socks off. But it does reveal my love for one culinary thing: relish.

I have checked dictionaries and seems there really isn’t a very specific term for what counts as a “relish,” but it’s also not just the chopped up pickles as you see in stores or associate with hot dogs. A relish is basically any fruit or vegetable prepared as a condiment to another dish. I have no problems with traditional cucumber pickles in any form, but there are also a lot of relishes that I also adore. Red onions marinated in red wine vinegar and chilis make a great, “cooling” addition to many Mexican dishes. A fast “pickle” of carrot and daikon in vinegar and sugar make the fabulous addition to the classic, Vietnamese banh mi sandwich. Cwikla (my Polish keyboard set up seems non-functional, but it’s pronounced “ch’veek-wah”) is a relish of minced beets and horseradish that I’m also highly partial too and owns the crap out of ketchup on hamburgers.

I think the whole concept of a relish is very neglected. In a country where obesity is a national crisis and everyone wants to talk about eating more plants, why not the relish? It’s not the focal point of a dish, but uses the subtle flavors of plants and seasonings to enhance the protein or whatever main staple of a full meal. Along with a side dish it can double your fruit and vegetable intake even if you’re not a fan of plants. And the varieties are quite endless; tart, savory, sweet… it’s a creative cook’s free form design!

And coming later today, speaking of things that are good for you, I’ve seen these at my co-op regularly and I was finally tempted to buy:

Brassica! Romanesco broccoli! Another thing about me, I am sort of a math geek, so a food that perfectly resembles a fractal cannot help but earn my admiration. I don’t want to chop or break its form though, and the only way I’ve eaten broccoli straight up was when my family slathered it in Velveeta. For reasons of want and necessity, I want to dress it with something vegan without resorting to the stand-by vegan substitutes–should you follow this blog regularly you might note on my vegan entries that I am not a fan of “substitution.” So that is my culinary task for the day.

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