Olivia Roszkowski

Fermented Parsley Pesto Garlic Bread Recipe

abaker — Thu, 05 Sep 2024 13:00:00 +0000

Fermented Parsley Pesto Garlic Bread Recipe abaker Thu, 09/05/2024 - 09:00 September 5, 2024

Chef Olivia Roszkowski (@oliviathechef) is a native New Yorker and holds a B.A. in Neuroscience & Behavior from Columbia University and an M.A. in Food Studies from NYU. An alum of the Natural Gourmet Institute, Chef Olivia has 14 years of professional kitchen experience. She has been teaching Plant-Based Culinary Arts at ICE since 2013.

Fermenting a surplus of herbs can be a resourceful way to preserve them and immortalize their delicate lifespan. Simple pantry ingredients such as miso paste, garlic, apple cider vinegar and sea salt help transform the herbs into a savory jar of fermented pesto. The salt in particular reacts with the chlorophyll in the herb leaves, helping the mixture stay vibrant throughout the process.

This ferment runs its course in the refrigerator, which can be a great way to dabble in the art of fermentation without having potentially pungent-smelling jars lining your kitchen counters.

The mixture is then utilized as a pesto spread on garlic bread. Not having to wash and chop the herbs and garlic when preparing the garlic bread is a game changer when it comes to prep time. The garlic flavor finish is also a bit milder and sweeter, making the herbaceous notes of the parsley more prominent.

What’s Good to Know with Chef Olivia:

It’s not recommended to ferment with oil or nuts because of the high fat content. This can potentially cause the jar contents to go rancid and can also possibly harbor unwanted bacteria.
Try making fermented pesto with other fresh herbs like basil, sage or chervil.
Massaging the herbs with sea salt helps break down the plant cells, helping kickstart the fermentation process.
Destem parsley or any fresh herbs you are using for best results.
Use your jar of fermented parsley garlic pesto in soups, chicken salad or even green goddess dressing.

Parsley Parmesan Pesto Garlic Bread
Yield: 2 dozen pieces

For the Fermented Parsley Garlic “Parmesan” Pesto:

Yield: 1 pint-sized jar

2 bunches parsley, any stems removed
4 garlic cloves, sliced
2 teaspoons sea salt
1/4 cup mellow white miso
2 tablespoons raw apple cider vinegar
water, to cover

For the Garlic Bread & Assembly:

1 pint fermented parsley pesto
1/4 cup olive oil
1/2 cup grated Parmesan
1 baguette, sliced

For the Fermented Parsley Garlic “Parmesan” Pesto:

Add parsley leaves and sliced garlic to a medium bowl.
Massage with salt.
Fold in miso and apple cider vinegar.
Pack mixture into a sterilized, glass pint-sized jar, along with any liquid created in the massaging process.
Cover with water, until the level reaches the top of the bottom rim.
Add fermentation weight and fasten lid.
Ferment in the refrigerator for 7 days.

For the Garlic Bread & Assembly:

Preheat oven to 350ºF. Line a baking tray with parchment paper.
Strain fermented parsley pesto and place in a bowl.
Fold in olive oil and grated Parmesan.
Emulsify olive oil into fermented parsley pesto with an immersion blender.
Spread pesto onto baguette pieces and arrange onto tray.
Bake for 5 to 8 minutes, or until bread is crispy and golden.

Fermentation Plant-Based

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Recipes For the Fermented Parsley Garlic Parmesan Pesto;
Step 1 - Add parsley leaves and sliced garlic to a medium bowl; Step 2 - Massage with salt; Step 3 - Fold in miso and apple cider vinegar; Step 4 - Pack mixture into a sterilized, glass pint-sized jar, along with any liquid created in the massaging process; Step 5 - Cover with water, until the level reaches the top of the bottom rim; Step 6 - Add fermentation weight and fasten lid; Step 7 - Ferment in the refrigerator for 7 days; For the Garlic Bread & Assembly;
Step 1 - Preheat oven to 350ºF. Line a baking tray with parchment paper; Step 2 - Strain fermented parsley pesto and place in a bowl; Step 3 - Fold in olive oil and grated Parmesan; Step 4 - Emulsify olive oil into fermented parsley pesto with an immersion blender; Step 5 - Spread pesto onto baguette pieces and arrange onto tray; Step 6 - Bake for 5 to 8 minutes, or until bread is crispy and golden;

Garlic Scape Kimchi Pancakes Recipe

abaker — Fri, 23 Aug 2024 13:00:00 +0000

Garlic Scape Kimchi Pancakes Recipe abaker Fri, 08/23/2024 - 09:00 August 23, 2024

By Olivia Roszkowski

Garlic scapes are the green curly stems of young garlic plants. They're often prized by chefs for their sweet herbaceous flavor and crunchy asparagus-like texture.

Though the scape's flavor and texture are sought-after, the ingredient is still a plant stalk, meaning it can be tough and fibrous. When cooking scapes, it's recommended to cut them into small pieces before consuming. This hearty design also makes garlic scapes a solid contender for fermenting, since the process softens their stalks while enhancing the garlicky flavor notes.

In this kimchi recipe, garlic scapes are massaged and jarred with shiso leaves, carrot, sesame seeds, fish sauce, onion, Asian pear, honey and gochugaru and left to ferment for one week. The garlic scape kimchi is then used to create a batch of savory pancakes. Since the ferment is packed with flavor, the only additional ingredients needed in the pancake batter are flour and baking powder.

The end result is a tasty, vibrant addition to your table that will make you want to keep a jar of garlic scape kimchi in your fridge at all times.

What’s Good to Know with Chef Olivia:

For a plant-based kimchi variation, feel free to omit the fish sauce and substitute it with a tablespoon of sea salt.
If you cannot find garlic scapes, substitute with green beans or asparagus.
Need an easy and delicious quick dipping sauce for these pancakes? Mix equal parts balsamic vinegar and soy sauce.
These kimchi pancakes also taste great when topped with a drizzle of mayo or when served with eggs.
Using glutinous rice flour makes the pancakes a bit denser and chewier, but you can easily just use only all-purpose flour when making this recipe.

Fermented Garlic Scape Kimchi Pancakes

Yield: 16 1/4-cup-sized pancakes

For the Fermented Garlic Scape Kimchi:

Yield: 1 quart-sized jar

3 cups shiso leaves, sliced
1/2 pound garlic scapes, cut into 1-inch pieces and halved lengthwise
1 carrot, peeled cut into matchsticks
1 tablespoon roasted sesame seeds
6 tablespoons fish sauce
1 yellow onion, grated
1 Asian pear, peeled and grated
2 teaspoons honey
3 tablespoons gochugaru
water, as needed to cover

For the Pancakes and Assembly:

2 cups fermented garlic scape kimchi
1 1/2 cups all-purpose flour
1 1/2 cups glutinous rice flour
1 teaspoon baking powder
2 cups water
1/2 cup balsamic vinegar
1/2 cup soy sauce
1/2 cup toasted sesame oil, to fry

For the Fermented Garlic Scape Kimchi:

Add garlic, shiso leaves, garlic scapes, carrots, sesame seeds, fish sauce, onion, honey and gochugaru to a medium bowl.
Massage gently and allow mixture to rest for a few minutes.
Pack bowl contents and any residual liquid into a sterilized, quart-sized glass jar.
Arrange fermentation weight and cover with water as needed so level reaches 1 inch below the lower rim.
Attach air lock lid and ferment at room temperature for 5 to 7 days.
Refrigerate ferment for extended storage.

For the Pancakes and Assembly:

In a medium bowl, mix together fermented garlic scape kimchi, all-purpose flour, glutinous rice flour, baking powder and water. Allow batter to rest for a few minutes.
In a small bowl, stir together balsamic vinegar and soy sauce.
Preheat a large nonstick pan and add 2 tablespoons toasted sesame oil.
Working in batches, ladle in 1/4 cup of batter to form each pancake.
Cook for 2 minutes per side, or until golden.
Repeat the process with the remaining batter.
Serve with soy balsamic dipping sauce.

More fermented recipes from Chef Olivia:

Fermentation Plant-Based

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Recipes Add garlic, shiso leaves, garlic scapes, carrots, sesame seeds, fish sauce, onion, honey and gochugaru to a medium bowl.; Massage gently and allow mixture to rest for a few minutes.; Pack bowl contents and any residual liquid into a sterilized, quart-sized glass jar.; Arrange fermentation weight and cover with water as needed so level reaches 1 inch below the lower rim.; Attach air lock lid and ferment at room temperature for 5 to 7 days.; Refrigerate ferment for extended storage.; In a medium bowl, mix together fermented garlic scape kimchi, all-purpose flour, glutinous rice flour, baking powder and water. Allow batter to rest for a few minutes.; In a small bowl, stir together balsamic vinegar and soy sauce. Preheat a large nonstick pan and add 2 tablespoons toasted sesame oil. Working in batches, ladle in 1/4 cup of batter to form each pancake. Cook for 2 minutes per side, or until golden. Serve with soy balsamic dipping sauce.

Preserved Harissa Lemon Zucchini Ribbons with Fresh Stracciatella Recipe

abaker — Tue, 13 Aug 2024 13:00:00 +0000

Preserved Harissa Lemon Zucchini Ribbons with Fresh Stracciatella Recipe abaker Tue, 08/13/2024 - 09:00 August 16, 2024

By Olivia Roszkowski

If you are looking to dive into an innovative first course with fresh, tangy, salty and creamy flavors, this zucchini ribbon salad will fit the bill.

Preserving lemons is a solid beginner-level ferment because it is successful more frequently than not. This is due to the powerful concentration of salt in the recipe. The likelihood of unfavorable bacteria thriving in that level of salinity is close to none.

Harissa is incorporated into the equation as a welcome twist to add a kiss of smoky heat. Harissa is a North African spice blend typically made up of red chiles, citrus, garlic, coriander and cumin. Once preserved, the lemon slices capture the essence of these additional aromatics quite nicely. They also pick up a gorgeous sunset hue.

Another level-up moment comes from using fresh-squeezed lemon juice instead of filtered water to submerge the sliced lemons. This results in a super-charged citrusy finish and transforms the resulting brine into a yummy addition to future dishes as well.

What’s Good to Know with Chef Olivia:

Slicing your lemons allows for an even and quicker ferment, doing so exposes the interior of the lemon to the acid and salt they are submerged in.
Removing all citrus seeds before fermenting delivers a finished product that is easy to use and throw into dishes in a pinch.
Try massaging cut greens such as kale with one or two slices of finely chopped preserved lemons for a quick and bright-flavored salad.
In lieu of making homemade stracciatella, use a fork to shred a ball of fresh mozzarella and then soak it in a small amount of heavy cream for 10 minutes.
Since the fermented rind is consumed in its entirety, it is recommended to either source organic lemons or scrub the citrus well to help remove any pesticide residue.

Preserved Harissa Lemon Zucchini Ribbons with Fresh Stracciatella
Yield: 3 cups stracciatella; 8 cups zucchini ribbon salad

For the Harissa-Spiced Preserved Lemons:
Yield: 1 quart-sized jar

5 lemons, sliced and deseeded
1/4 cup sea salt
2 tablespoons harissa spice
5 lemons, juiced

For Salad & Assembly:
Yield: 3 cups stracciatella; 8 cups zucchini ribbon salad

1 pound mozzarella curds
1 cup warmed heavy cream
4 teaspoons sea salt, more to taste
1/3 cup harissa preserved lemon slices, finely diced
4 zucchini, sliced with peeler
2 tablespoons olive oil, more to garnish
1 small bunch fresh basil

For the Harissa-Spiced Preserved Lemons:

Add lemon slices to a bowl and sprinkle with the sea salt.
Allow to rest for 10 minutes. Fold in harissa.
Pack lemon slices into a sterilized, quart-sized glass jar.
Add fermentation weight.
Pour over lemon juice to submerge lemon slices, adding a small amount of filtered water as necessary.
Attach airlock lid and ferment at room temperature for 3 to 8 weeks or until the lemon pith becomes translucent.
Refrigerate for extended storage.

For Salad & Assembly:

Dice mozzarella curds and place in a large bowl.
Simmer 8 cups of water and ladle over cheese. Season water with 3 teaspoons sea salt.
Allow mixture to rest for 1 minute, stirring gently occasionally to help the cheese curds soften.
Drain out water and use hands to gently stretch the mozzarella, taking care not to overhandle.
Pour heavy cream into a separate bowl with the remaining teaspoon of sea salt. Add stretched mozzarella to heavy cream, using your hands to create strands.
Gently toss together diced preserved lemons, zucchini ribbons and olive oil.
Plate and top with stracciatella, additional olive oil and fresh basil leaves.

More fermented recipes from Chef Olivia:

Fermentation Plant-Based

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Recipes For the Harissa-Spiced Preserved Lemons;
Step 1 - Add lemon slices to a bowl and sprinkle with the sea salt; Step 2 - Allow to rest for 10 minutes. Fold in harissa; Step 3 - Pack lemon slices into a sterilized, quart-sized glass jar; Step 4 - Add fermentation weight; Step 5 - Pour over lemon juice to submerge lemon slices, adding a small amount of filtered water as necessary; Step 6 - Attach airlock lid and ferment at room temperature for 3 to 8 weeks or until the lemon pith becomes translucent; Step 7 - Refrigerate for extended storage; For Salad & Assembly;
Step 1 - Dice mozzarella curds and place in a large bowl; Step 2 - Simmer 8 cups of water and ladle over cheese. Season water with 3 teaspoons sea salt; Step 3 - Allow mixture to rest for 1 minute, stirring gently occasionally to help the cheese curds soften; Step 4 - Drain out water and use hands to gently stretch the mozzarella, taking care not to overhandle; Step 5 - Pour heavy cream into a separate bowl with the remaining teaspoon of sea salt. Add stretched mozzarella to heavy cream, using your hands to create strands; Step 6 - Gently toss together diced preserved lemons, zucchini ribbons and olive oil; Step 7 - Plate and top with stracciatella, additional olive oil and fresh basil leaves;

Recipe: Fermented Jalapeño Honey Miniature Cornbreads

abaker — Mon, 05 Aug 2024 15:47:02 +0000

Recipe: Fermented Jalapeño Honey Miniature Cornbreads abaker Mon, 08/05/2024 - 11:47 August 7, 2024

By Olivia Roszkowski

This plant-based cornbread recipe delivers in the wholesome department thanks of the inclusion of ground flax seeds, fermented vegetables and a plant-based probiotic yogurt.

Adding fermented corn offers a complex contrast to the sweetness of the cornbread. The corn kernels are paired with aromatics like jalapeños and shallots, which add depth and a kick of heat. Additionally, the kernels are suspended in turmeric powder, yellow mustard seeds, honey and salt, allowing the flavors to infuse while the ferment sits for one week.

Try enjoying these mini cornbreads on their own, with whipped honey butter, on top of a bowl of chili, at a BBQ or as a quick breakfast on the go.

What’s Good to Know with Chef Olivia:

Try making these cornbreads into muffins or as a sheet pan cornbread.
Wrap any leftover miniature cornbreads in plastic wrap and freeze for future consumption.
The natural acid content in the fermented corn and yogurt helps leaven the cornbread while keeping it tender.
Apple cider vinegar is an inoculant that diversifies the collection of beneficial bacteria and yeast and helps drop the pH level quicker, making the ferment safer to consume.
The flax seeds, corn kernels and ground cornmeal are full of prebiotic fiber which are thought to be beneficial for the human gut microbiome.

Fermented Jalapeño Honey Miniature Cornbreads

Yield: 12 4-inch cornbreads

For the Jalapeño Honey Corn Kernels:

Yield: 1 quart-sized jar

6 ears of corn, removed from the cob
4 jalapeños, quartered lengthwise
2 shallots, quartered lengthwise
1 teaspoon turmeric powder
1 teaspoon yellow mustard seeds
1/4 cup raw apple cider vinegar
2 tablespoons sea salt
2 tablespoons honey
water, to cover

For the Fermented Jalapeño Honey Miniature Cornbreads:

1 1/2 cups all-purpose flour
1 1/2 cups finely ground cornmeal
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup sugar
3 tablespoons ground flax seeds
3/4 cup olive oil
1 1/4 cups vegan yogurt
1 cup oat milk
1 cup fermented jalapeño honey corn kernels

For the Jalapeño Honey Corn Kernels:

Add corn kernels, diced jalapeños, shallots, turmeric powder, yellow mustard seeds, apple cider vinegar, sea salt and honey to a large bowl.
Massage gently for one minute and allow mixture to rest for five minutes.
Pack mixture into a sterilized, quart-sized glass jar along with any residual liquid. Add fermentation weight.
Cover with water until level reaches the top of the bottom rim.
Fasten with an airlock lid and ferment at room temperature for 5 to 7 days.
Transfer to refrigerator for extended storage.

For the Fermented Jalapeño Honey Miniature Cornbreads:

Preheat oven to 350ºF. Arrange nonstick tart baking pans onto a baking tray.
In a large bowl, whisk together all-purpose flour, finely ground cornmeal, baking powder, sea salt, sugar and ground flax seeds.
In a second bowl, whisk together olive oil, vegan yogurt and oat milk.
Fold wet mixture into dry mixture just until combined.
Fold in jalapeño honey corn kernels, removing any large pieces of jalapeño and shallots.
Ladle batter into tart baking pans until they are 2/3 the way full.
Bake for 20 to 25 minutes or until golden and a toothpick comes out clean.
Cool slightly before serving.

More fermented recipes from Chef Olivia:

Fermentation Bread Plant-Based

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Recipes Add corn kernels, diced jalapeños, shallots, turmeric powder, yellow mustard seeds, apple cider vinegar, sea salt and honey to a large bowl. Massage gently for one minute and allow mixture to rest for five minutes. Pack mixture into a sterilized, quart-sized glass jar along with any residual liquid. Add fermentation weight. Cover with water until level reaches the top of the bottom rim. Fasten with an airlock lid and ferment at room temperature for 5 to 7 days. Transfer to refrigerator for extended storage. Preheat oven to 350ºF. Arrange nonstick tart baking pans onto a baking tray. In a large bowl, whisk together all-purpose flour, finely ground cornmeal, baking powder, sea salt, sugar and ground flax seeds. In a second bowl, whisk together olive oil, vegan yogurt and oat milk. Fold wet mixture into dry mixture just until combined. Fold in jalapeño honey corn kernels, removing any large pieces of jalapeño and shallots. Ladle batter into tart baking pans until they are 2/3 the way full. Bake for 20 to 25 minutes or until golden and a toothpick comes out clean. Cool slightly before serving.

Fermented Grape Leaves with Mint Currant Black Rice Recipe

abaker — Wed, 31 Jul 2024 16:22:07 +0000

Fermented Grape Leaves with Mint Currant Black Rice Recipe abaker Wed, 07/31/2024 - 12:22 July 31, 2024

By Olivia Roszkowski

Here’s a twist on stuffed grape leaves that carries a note of mint, a pronounced sweetness from currants and a mild savoriness from fermented onion. Pine nuts also lend a richness and additional texture.

The sweet and tangy parcel is rounded out with cooked black rice. The grape leaves are cooked in the remaining fermented brine for flavor, functionality, and to minimize waste.

Serve the cooked grape leaves chilled with a labneh or vegan alternative. Top them off with fresh dill and a drizzle of olive oil for the perfect, balanced bite.

What’s Good to Know with Chef Olivia:

Black rice, also coined as forbidden rice, is a medium-sized grain which means that it contains a good amount of starch to hold together the other ingredients.
If black rice is unavailable, try using long-grain brown rice.
Make sure to wrap the grape leaves tightly to ensure they keep their shape. It’s important to make sure the grape leaves are arranged tightly next to each other in the pan.
The currant-rice filling can also be served as a rice salad or warm as a pilaf if wrapping grape leaves is too laborious.
Toss any leftover fermented mixture with roasted vegetables such as Brussels sprouts or sweet potatoes for a flavorful side.

Fermented Grape Leaves with Mint Currant Black Rice

Yield: 3 dozen grape leaves

For the Fermented Dried Currant Grape Leaf Filling:

Yield: 1 quart-sized jar

1 cup dried currants
2 yellow onions, finely diced
4 garlic cloves, smashed
1 tablespoon dried mint tea
2 tablespoons raw apple cider vinegar
2 tablespoons honey
1/4 teaspoon dried oregano
1 tablespoon sea salt
2 bay leaves
water, to cover

For the Fermented Grape Leaves with Mint Currant Black Rice and Assembly:

Yield: 3 dozen grape leaves

4 cups cooked black forbidden rice
1 bunch scallions, sliced
1 cup pine nuts
3 cups fermented dried currant grape leaf filling
2 teaspoons sea salt, or to taste
1 large jar of grape leaves
2 cups labneh, or vegan alternative
1 small bunch dill
olive oil, to drizzle

For the Fermented Dried Currant Grape Leaf Filling:

Add dried currants, onions, smashed garlic, mint tea, apple cider vinegar, honey, dried oregano and sea salt to a large bowl.
Massage gently for one minute and allow mixture to rest for 10 minutes.
Fold in bay leaves.
Pack mixture tightly into a sterilized, quart-sized, glass jar, making sure there are no air pockets. Add fermentation weight.
Add filtered water until the level reaches 1 inch below the bottom glass rim.
Attach airlock lid and ferment at room temperature for 5 to 7 days.
Refrigerate for extended storage.

For the Fermented Grape Leaves with Mint Currant Black Rice and Assembly:

In a large bowl, fold together cooked rice, sliced scallions, pine nuts, fermented currant grape leaf filling, and sea salt.
Place a grape leaf shiny side down on a cutting board, with the stem close to you. Add 1 to 2 tablespoons of filling, depending on the size of the leaves. Fold the stem end over the rice and hold it in place. Fold sides over rice and roll away from you. Place in a wide nonstick pan, seam size down.
Repeat the process with the remaining filling and grape leaves, arranging each one tightly in a pan to keep the grape leaves intact.
Add 1 cup of brine and 1 cup water to the pan.
Cover pan with a lid and simmer for 20 to 30 minutes.
Cool completely before serving with labneh, dill sprigs and a drizzle of olive oil.

More fermented recipes from Chef Olivia:

Fermentation Plant-Based Appetizers

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Recipes Add dried currants, onions, smashed garlic, mint tea, apple cider vinegar, honey, dried oregano and sea salt to a large bowl. Massage gently for one minute and allow mixture to rest for 10 minutes. Fold in bay leaves. Pack mixture tightly into a sterilized, quart-sized, glass jar, making sure there are no air pockets. Add fermentation weight. Add filtered water until the level reaches 1 inch below the bottom glass rim. Attach airlock lid and ferment at room temperature for 5 to 7 days. Refrigerate for extended storage. In a large bowl, fold together cooked rice, sliced scallions, pine nuts, fermented currant grape leaf filling, and sea salt. Place a grape leaf shiny side down on a cutting board, with the stem close to you. Add 1 to 2 tablespoons of filling, depending on the size of the leaves. Fold the stem end over the rice and hold it in place. Fold sides over rice and roll away from you. Place in a wide nonstick pan, seam size down. Repeat the process with the remaining filling and grape leaves, arranging each one tightly in a pan to keep the grape leaves intact. Add 1 cup of brine and 1 cup water to the pan. Cover pan with a lid and simmer for 20 to 30 minutes. Cool completely before serving with labneh, dill sprigs and a drizzle of olive oil.

Fermented Minestrone Chickpea Panzanella Salad Recipe

abaker — Wed, 10 Jul 2024 19:47:06 +0000

Fermented Minestrone Chickpea Panzanella Salad Recipe abaker Wed, 07/10/2024 - 15:47 Elevate your next meal with a jar of lacto-fermented minestrone soup base. July 23, 2024

By Olivia Roszkowski

Imagine having a jar of a ready-to-use flavorful soup base on hand in the fridge to complement stews, bean dishes, sauces or a novel twist on panzanella salad.

Not only does this ferment save time, but it can add a savory complexity to many meal scenarios.

There is something so satisfying when taking economical, widely-available ingredients and taking them to extraordinary culinary levels. Here, celery, onions, carrots and garlic are combined with aromatics such as fresh thyme, tomato paste, dried oregano and black peppercorns and left to ferment at room temperature for one week to create a jar of umami-rich vegetables.

What’s Good to Know with Chef Olivia:

Making a batch of this lacto-fermented minestrone soup base is a resourceful way to use up any extra carrots, onions and celery on hand.
Tomato paste contains acid, which helps the vegetables retain their crunchy texture while being fermented.
Use up any stale bread you have lying around to create this panzanella salad. You can also mix and match smaller amounts of different types of bread.
This salad has a classic minestrone flavor profile with addition of legumes, red chili flakes, Pecorino and fresh basil.
Add the basil, cheese and bread to the chickpea panzanella salad as close to the serving time as possible for the best texture.

Fermented Minestrone Chickpea Panzanella Salad

Yield: 12 cups

For the Lacto-Fermented Minestrone Soup Base:
Yield: 1/2-gallon jar

2 yellow onions, diced
8 celery stalks, diced
4 carrots, peeled and diced
1 garlic head, smashed
8 thyme springs
1/4 cup tomato paste
1 tablespoon black peppercorns
2 tablespoons dried oregano
2 tablespoons sea salt
2 bay leaves
water, to cover

For the Fermented Minestrone Chickpea Panzanella Salad and Assembly:

1 baguette, diced
1/4 cup olive oil
2 1/2 cups fermented minestrone vegetables
3 cups cooked chickpeas
1/3 cup olive oil
2 teaspoons sea salt, or to taste
1/2 teaspoon red chili flakes
1/4 cup fermented brine
1 small bunch basil, destemmed
3/4 cup grated Pecorino

For the Lacto-Fermented Minestrone Soup Base:

Add diced onions, celery, carrot, smashed garlic, thyme, tomato paste, black peppercorns, dried oregano, and sea salt to a large bowl.
Massage for 1 minute and add bay leaves. Allow mixture to rest for 5 minutes.
Pack mixture into a sterilized, 1/2-gallon glass jar and add fermentation weight.
Cover with water until level reaches 1 inch below the bottom rim.
Attach airlock lid and ferment at room temperature for 5 to 7 days.
Refrigerate for extended storage.

For the Fermented Minestrone Chickpea Panzanella Salad and Assembly:

Add diced baguette and olive oil to a large wide pan. Toast over medium heat, while stirring for 2 minutes or until golden.
Toss together fermented minestrone vegetables, cooked chickpeas and diced baguette in a large bowl.
Whisk together olive oil, sea salt, dried oregano, ground black pepper and brine and fold into chickpea mixture.
Toss with basil leaves and grated Pecorino.

More fermented recipes from Chef Olivia:

Fermentation Plant-Based Salads

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Recipes Step 1 - Add diced onions celery carrot smashed garlic thyme tomato paste black peppercorns dried oregano and sea salt to a large bowl; Step 2 - Massage for 1 minute and add bay leaves.; Step 3 - Allow mixture to rest for 5 minutes; Step 4 - Pack mixture into a sterilized 1/2-gallon glass jar and add fermentation weight; Step 5 - Cover with water until level reaches 1 inch below the bottom rim; Step 6 - Attach airlock lid and ferment at room temperature for 5 to 7 days; Step 7 - Refrigerate for extended storage; Step 8 - Add diced baguette and olive oil to a large wide pan; Step 9 - Toast over medium heat while stirring for 2 minutes or until golden; Step 10 - Toss together fermented minestrone vegetables cooked chickpeas and diced baguette in a large bowl; Step 11 - Whisk together olive oil sea salt dried oregano ground black pepper and brine and fold into chickpea mixture; Step 12 - Toss with basil leaves and grated Pecorino;

Fermented Seven Spice Mango Onigiri Recipe

abaker — Mon, 08 Jul 2024 13:00:00 +0000

Fermented Seven Spice Mango Onigiri Recipe abaker Mon, 07/08/2024 - 09:00 July 8, 2024

By Olivia Roszkowski

Japanese seven spice, also referred to as shichimi togarashi, most commonly contains a blend of red pepper, Sichuan pepper, ginger, white and black sesame seeds, orange peel and nori flakes. It contributes a multi-dimensional savory flavor alongside a gentle heat, and is commonly used to adorn ramen, udon noodles, tempura and edamame.

Since mango, chile and lime are such a well-established combination, the idea to lacto-ferment mango pieces with a citrus, chile-based spice blend came to fruition when developing this ferment. The next step was to utilize it to fill the interior of a popular Japanese rice dish, onigiri.

Onigiri is a triangular or cylindrical piece of white rice and is commonly filled with fish or umeboshi (fermented plum) paste. The fermented mango contributes sweet, salty and sea notes, culminating in a flavor-filled bite.

What’s Good to Know with Chef Olivia:

Using the fermented mango brine to season the sushi rice is not only resourceful but also imparts a great deal of flavor.
This ferment would taste delicious mixed with some mayo and used as a dipping sauce for French fries.
Serve your batch of fermented mango over coconut sticky rice for a savory version of the beloved dessert favorite.
When preparing your ferment, try to source mangoes that are not rock hard but also not too ripe. This will help them keep their shape when fermented.
Try adding your mango ferment to burritos, breakfast tacos or spicy tempura sushi rolls.

Fermented Seven Spice Mango Onigiri Recipe

For the Fermented Seven Spice Mango Spears:
Yield: 1/2 gallon-sized jar

3 large mangoes, peeled and cut into 1/4-inch thick spears
1 ginger root, peeled and diced
1 bunch scallions, sliced on diagonal
2 tablespoons shichimi togarashi (Japanese seven spice)
2 tablespoons sea salt
2 tablespoons sugar
1/4 cup rice vinegar
water, to cover

For the Fermented Seven Spice Mango Onigiri & Assembly:
Yield: 16 pieces

2 cups white sushi rice
1/4 cup fermented mango brine
1 teaspoon sea salt, more to taste
1 1/2 cups fermented seven spice mango spears
1/4 cup furikake
1/4 cup black sesame seeds
1/4 cup white sesame seeds

For the Fermented Seven Spice Mango Spears:

Add mango spears, diced ginger, sliced scallions, shichimi togarashi, salt and sugar to a large bowl.
Massage for 2 minutes. Fold in rice vinegar and allow mixture to rest for 5 minutes.
Pack mixture into a sterilized, glass 1/2-gallon jar, along with any residual liquid; add fermentation weight.
Cover with water until the level comes up 1 inch below the lower rim.
Attach airlock lid and ferment at room temperature for 5 to 7 days.
Refrigerate for extended storage.

For the Fermented Seven Spice Mango Onigiri & Assembly:

Rinse sushi rice until water runs clear.
Add to a pot and cover with cold water until level reaches 1 inch above the rice.
Bring to a simmer, cover and cook on low for 15 minutes. Steam for 10 additional minutes.
Fluff rice with a fork and transfer to a wide bowl.
Gently fold in fermented mango brine and sea salt.
Lightly wet hands by dipping in a bowl of water.
Flatten 1/4 cup of rice into palm of hand. Add in a heaping tablespoon of fermented seven spice mango into center of rice.
Fold rice over the mango to enclose the mango and form a ball. Shape into a triangle and repeat process with remaining rice and mango.
Dip one side of each onigiri in either furikake, black or white sesame seeds.

More fermented recipes from Chef Olivia:

Fermentation Plant-Based Plant-Based Culinary Arts

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Recipes For the Fermented Seven Spice Mango Spears;
Step 1 - Add mango spears, diced ginger, sliced scallions, shichimi togarashi, salt and sugar to a large bowl; Step 2 - Massage for 2 minutes. Fold in rice vinegar and allow mixture to rest for 5 minutes; Step 3 - Pack mixture into a sterilized, glass 1/2-gallon jar, along with any residual liquid; add fermentation weight; Step 4 - Cover with water until the level comes up 1 inch below the lower rim; Step 5 - Attach airlock lid and ferment at room temperature for 5 to 7 days; Step 6 - Refrigerate for extended storage; For the Fermented Seven Spice Mango Onigiri & Assembly;
Step 1 - Rinse sushi rice until water runs clear; Step 2 - Add to a pot and cover with cold water until level reaches 1 inch above the rice; Step 3 - Bring to a simmer, cover and cook on low for 15 minutes. Steam for 10 additional minutes; Step 4 - Fluff rice with a fork and transfer to a wide bowl; Step 5 - Gently fold in fermented mango brine and sea salt; Step 6 - Lightly wet hands by dipping in a bowl of water; Step 7 - Flatten 1/4 cup of rice into palm of hand. Add in a heaping tablespoon of fermented seven spice mango into center of rice; Step 8 - Fold rice over the mango to enclose the mango and form a ball. Shape into a triangle and repeat process with remaining rice and mango; Step 9 - Dip one side of each onigiri in either furikake, black or white sesame seeds;

Fermented Red Pepper Relish Hummus Recipe

abaker — Mon, 01 Jul 2024 15:30:12 +0000

Fermented Red Pepper Relish Hummus Recipe abaker Mon, 07/01/2024 - 11:30 July 1, 2024

By Olivia Roszkowski

Fermented red pepper relish is a topping that will be sure to be on repeat all through the warm summer months. Consider adding it to anything, from seaside dining to ballpark cuisine.

Fermenting bell peppers highlights their sweetness while preserving their natural crunch. Showcasing the red-hued peppers was a deliberate effort made to liven up the typical green relish found on grocery store shelves.

Adding yellow mustard seeds and celery seeds to the ferment complements the bell peppers while making the flavors more multi-dimensional, and white onions and Thai chiles chime in to add a bit of a piquant flavor. Raw apple cider vinegar is used to jump-start the ferment and to help maximize crunch.

Since roasted red bell pepper hummus is such a popular combination, piling the fermented red pepper relish onto hummus forges a seamless narrative. The brine is synchronously used to impart complexity and disperse even more of those sought-after probiotic qualities.

Good to Know with Chef Olivia:

Be sure to use a sharp knife when dicing your peppers, as cuts are important here since this ferment is designed to be used as a topping.
This fermented red pepper relish is excellent for any seafood or plant-based sea-inspired dishes — mix it into mayo for tartar sauce, dollop it onto crab or jackfruit cakes, whip it up a remoulade or use it as a mignonette to adorn a platter of oysters.
Add your fermented red pepper relish generously onto the top perimeter of hot dogs or your favorite plant-based hot dog alternative.
For extra-fluffy hummus, peel off and discard the majority of the chickpea skins. You can also throw in a few ice cubes while processing the hummus for an even fluffier effect.
Try using orange or yellow bell peppers or a mix of different colors for even more variety.

Fermented Red Pepper Relish Hummus

Yield: 4 cups

For the Sweet & Spicy Red Pepper Relish:
Yield: 1 quart-sized jar

4 red bell peppers, cut into fine small dice
3 red Thai chiles, finely chopped
1 small white onion, cut into fine small dice
1 tablespoon sea salt
3 tablespoons sugar
1 teaspoon red chile flakes
2 teaspoons yellow mustard seeds
1/2 teaspoon celery seeds
1/2 cup raw apple cider vinegar
water, to cover

For the Fermented Red Pepper Relish Chickpea Hummus and Assembly:

3 cups cooked chickpeas
2 garlic cloves, minced into a paste
2 tablespoons tahini
2 tablespoons olive oil, more for garnish
1/4 cup red pepper relish brine
1 teaspoon salt
1/4 cup red pepper relish, plus more for garnish
Pita bread, cut into triangles
1 cup Kalamata olives
2 English cucumbers, cut into batons
2 bunches baby carrots

For the Sweet & Spicy Red Pepper Relish:

Add finely diced red bell peppers, Thai chiles and onion to a large bowl.
Add in sea salt, sugar, red chile flakes, mustard seeds and celery seeds. Gently massage to release some liquid from the vegetables.
Allow mixture to sit for 5 minutes.
Fold in apple cider vinegar.
Pack mixture into a sterilized, quart-sized glass jar along with any liquid created in the massaging process.
Add fermentation weight.
Cover with water until the level reaches the top of the bottom rim.
Fasten an airlock lid and ferment at room temperature for 7 days.
Transfer to refrigerator for extended storage.

For the Fermented Red Pepper Relish Chickpea Hummus and Assembly:

Place chickpeas, minced garlic, tahini, olive oil, brine and salt into a food processor and pulse for a few minutes or until completely smooth.
Transfer to a serving dish. Garnish with olive oil and red pepper relish.
Serve with pita, Kalamata olives and cut vegetables.

Fermentation Recipe Plant-Based

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Recipes For the Sweet and Spicy Red Pepper Relish;
Step 1 - Add finely diced red bell peppers, Thai chiles, and onion to a large bowl; Step 2 - Add in sea salt, sugar, red chile flakes, mustard seeds, and celery seeds. Gently massage to release some liquid from the vegetables; Step 3 - Allow the mixture to sit for 5 minutes; Step 4 - Fold in apple cider vinegar; Step 5 - Pack mixture into a sterilized, quart-sized glass jar along with any liquid created in the massaging process; Step 6 - Add fermentation weight; Step 7 - Cover with water until the level reaches the top of the bottom rim; Step 8 - Fasten an airlock lid and ferment at room temperature for 7 days; Step 9 - Transfer to refrigerator for extended storage; For the Fermented Red Pepper Relish Chickpea Hummus and Assembly;
Step 1 - Place chickpeas, minced garlic, tahini, olive oil, brine, and salt into a food processor and pulse for a few minutes or until completely smooth; Step 2 - Transfer to a serving dish. Garnish with olive oil and red pepper relish; Step 3 - Serve with pita, Kalamata olives, and cut vegetables;

Fermented Green Papaya Salad with Crispy Papaya & Savory Dressing

abaker — Mon, 10 Jun 2024 19:22:26 +0000

Fermented Green Papaya Salad with Crispy Papaya & Savory Dressing abaker Mon, 06/10/2024 - 15:22 June 10, 2024

By Olivia Roszkowski

Green papaya carries a mild, cucumber-like texture and is typically shredded and mixed with a savory, tangy, sweet dressing made of fish sauce, chile and tamarind. It is then tossed with snake beans, cherry tomatoes, peanuts and Thai basil.

When typically making slaw-type vegetable dishes, salt will continue to draw moisture from the produce. This process can dilute the dressing, and the vegetables are left soft and sitting in a pool of liquid.

This is where one of the many benefits of fermentation comes in. The shredded green papaya is placed in a flavorful brine of Thai chile, garlic and palm sugar for seven days. The resulting papaya is not only crisp but also embedded with flavor, so very little additional dressing is required.

What’s Good to Know with Chef Olivia:

Use extra fermented green papaya for salads, slaws, sandwiches or even fillings for spring rolls.
Make sure to peel your green papaya and scrape out the white seeds before shredding.
To shred your green papaya, use a sharp knife to create hand-cut strips or alternatively use a Japanese mandoline or julienne peeler.
Cook rice noodles for a few minutes and toss them with the dressing while they are still warm so that they soak up all the flavors and do not clump together.
Adding cooked rice noodles to the fermented green papaya salad helps soak up additional brine, concentrating the garlic and Thai chile flavor.

Fermented Green Papaya Rice Noodle Salad Recipe

Yield: 12 cups

For the Thai Fermented Green Papaya:
Yield: 1/2 gallon jar

1 green papaya, peeled, seeded & cut into thin strips
6 Thai chiles, thinly sliced
4 garlic cloves, lightly crushed
2 tablespoons palm sugar
2 tablespoons salt
1/4 cup rice vinegar
water, to cover

For the Fermented Green Papaya Rice Noodle Salad & Assembly:

1/4 cup canola oil
1/4 cup fermented brine
2 tablespoons agave nectar
1 1/2 tablespoons salt, or to taste
1 (8 ounces) package rice noodles
2 cups green beans, cut into 1-inch pieces
1 pint cherry tomatoes, cut in half
8 cups fermented green papaya
1 cup roasted peanuts

For the Thai Fermented Green Papaya:

Place green papaya strips, Thai chiles, crushed garlic cloves, palm sugar and salt in a medium bowl.
Massage gently for a few minutes and fold in rice vinegar.
Pack mixture into a 1/2-gallon sterilized glass jar along with any residual liquid.
Place in fermentation weight and cover with water, until level reaches 1 inch below lower jar rim.
Attach air lock lid and ferment at room temperature for 7 days.
Refrigerate for extended storage.

For the Fermented Green Papaya Rice Noodle Salad & Assembly:

Whisk together canola oil, fermented brine, agave nectar and salt in a large bowl.
Bring medium pot of water to a boil.
Cook noodles for 4 to 5 minutes. Add cut beans for and cook for an additional 30 seconds.
Strain and transfer to large bowl with dressing. Toss to evenly distribute.
Fold in cut tomatoes, fermented green papaya and roasted peanuts.
Refrigerate until ready to serve.

More fermented recipes from Chef Olivia:

Fermentation Plant-Based Salads

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Recipes

How to Make Fermented Sweet Rhubarb, Raspberry Jam & Ricotta Pastries

abaker — Mon, 03 Jun 2024 19:00:00 +0000

How to Make Fermented Sweet Rhubarb, Raspberry Jam & Ricotta Pastries abaker Mon, 06/03/2024 - 15:00 June 3, 2024

By Olivia Roszkowski

Fermenting rhubarb has many advantages. The process amplifies the tangy robust notes of the beloved stalk while retaining its natural texture and pink hue.

Try muddling fermented rhubarb into cocktails, such as a springtime mojito, or use the rhubarb syrup to flavor sparkling water, iced tea or kombucha.

These fermented rhubarb, raspberry jam and ricotta pastries are perfect for entertaining or as a decadent breakfast or brunch menu item. They can be meal-prepped for the week ahead. Using sheets of puff pastry is impressive and an effective shortcut to creating fresh pastries in your home kitchen.

Ricotta cheese and raspberry jam complete this pastry, as both are low in moisture content, ensuring that the pastry dough does not become soggy. You can also try this flavor combination as toast toppings or as a filling in a precooked tart shell.

Good to Know with Chef Olivia:

You can customize these pastries to be bigger or smaller or even make them into an open-faced sheet pan treat.
Use an egg wash to create the perfect, glossy golden crust.
Using a fork to seal the sides of each pastry and make vents in the top to ensure that the pastries stay intact as they bake.
Make sure to refrigerate filled pastries before baking so that the butter can steam while baking, creating flaky layers.
Try making these pastries in an air fryer for a quicker cooking time and extra rise.
Using frozen rhubarb is perfectly acceptable for this ferment.

Fermented Sweet Rhubarb, Raspberry Jam & Ricotta Pastries Recipe

For the Fermented Rhubarb Ginger Syrup (Korean Cheong):
Yield: 1 quart-sized jar

1 pound rhubarb (or frozen rhubarb)
1 piece ginger
1 lemon, juiced
1/4 cups sugar

For the Fermented Rhubarb & Raspberry Ricotta Pastries & Assembly:
Yield: 12 pieces

1 (16-ounce) package puff pastry (2 sheets)
2 cups raspberry jam
2 cups fermented rhubarb pieces
2 cups ricotta or farmer’s cheese
1 egg
2 tablespoons powdered sugar

For the Fermented Rhubarb Ginger Syrup (Korean Cheong):

Cut rhubarb and ginger into a small dice, and place in a medium bowl.
Add lemon, and massage with 1 1/4 cups sugar.
Transfer to a clean quart glass jar, making sure there are no air bubbles.
Top with remaining sugar, secure lid and refrigerate.
Stir cheong every few days to help any remaining sugar dissolve.
The mixture should be ready for use in 5 to 7 days.

For the Fermented Rhubarb & Raspberry Ricotta Pastries & Assembly:

Preheat oven to 375°F. Prepare a half-size sheet pan with parchment paper.
Place one sheet of puff pastry on a work surface lightly dusted with flour. Cut the puff pastry sheet into 12 rectangles. Refrigerate for 30 minutes. Repeat with the second puff pastry sheet and refrigerate.
Take the first puff pastry sheet from the refrigerator and place 2 tablespoons of each strawberry jam, rhubarb and ricotta in the center of each square. Brush the edges with egg wash and top each square with a second piece of refrigerated portioned puff pastry. Press down lightly on the edges to seal, then brush the tops with the remaining egg wash. Repeat with the remaining puff pastry squares.
Using the tines of a fork, press down to seal the edges.
Place the sheet pans in the oven and bake for 15 to 20 minutes or until puffed and golden brown.
Remove the pastries from the oven and cool for 10 to 15 minutes. Dust with powdered sugar and serve.

More fermented recipes from Chef Olivia:

Pastry Arts Vegetables Fermentation Recipe

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Recipes Cut rhubarb and ginger into a small dice, and place in a medium bowl. Add lemon, and massage with 1 1/4 cups sugar. Transfer to a clean quart glass jar, making sure there are no air bubbles. Top with remaining sugar, secure lid and refrigerate. Stir cheong every few days to help any remaining sugar dissolve. The mixture should be ready for use in 5 to 7 days.