Adapted from a recipe in The First African-American Cookbook from 1881 using a method described by Sally Fallon, this is a rich, thick fermented (rather than cooked) ketchup. I left out the high fructose corn syrup, in case you feel like calling the food police..
1 1/2 cups organic tomato paste (or make your own)
1/8 cup whey
1/4 cup pure maple syrup (optional)
1/8 cup fermented fish sauce OR 1 teaspoon anchovy paste (optional)
2 cloves garlic, minced
1 1/2 teaspoons sea salt
1/8 teaspoon cayenne (or to taste)
1/2 teaspoon cloves
1/2 teaspoon allspice
Grind dry ingredients together in a spice grinder or mortar. Add to the rest of the ingredients in a non-reactive bowl and stir well to combine.
Add filtered water, if necessary, to achieve the thickness that you prefer.
Transfer ketchup to a jar with a tight-fitting lid and allow to sit at room temperature for 48-72 hours before transferring to refrigerator for long-term storage.
As it was last year, the commercial salmon fishery south of the Canadian border will be closed in 2009. The cause is not over-fishing, but the failure of young salmon to survive long enough to leave their natal streams and enter the ocean.
Barry Estabrook, Gourmet Magazine
“At the very least, there was something fishy about Alaska Governor (and Vice Presidential hopeful) Sarah Palin’s decision to speak out publicly against the state’s Clean Water Initiative late last month. There may also be something blatantly illegal about her advocacy for defeating the ballot initiative, which ultimately failed to pass when 57 percent of Alaskans voted against it.
A bit of background. The Clean Water Initiative (aka Ballot Measure 4) was put in place to restrict the amount of arsenic and other toxic pollutants that new, large-scale mines could dump into the state’s waterways. Its stated goal was to protect human health and safeguard salmon that use the rivers and streams to spawn. More specifically, it was aimed at a massive gold and copper operation called Pebble Mine located directly upstream of Bristol Bay, site of one of the world’s largest and most sustainable wild salmon fisheries, which produced 31 million pounds of king, sockeye, and chum salmon in 2007.
Crush together coriander, cayenne, cumin, cloves, pepper, cinnamon, allspice and sea salt and add ginger, bruised garlic, lemons and olive oil. Marinate locally raised lamb loins in this mixture for at least 4 hours.
2 hours before dinner put together flat bread dough from flour, water, yeast, ghee, salt, yoghurt and Za’atar with sumac. Let it rise until doubled, about 1 1/2 hours. Roll or stretch by hand and bake in a lightly oiled pan at 400 degrees until brown on both sides (flip once), about 10 minutes.
Meanwhile, remove the lamb from the marinade and cut into 1 inch thick medallions. Sauté in a little of the marinade with garlic over medium-high heat until cooked rare. Transfer to side to keep warm (it will continue to cook off-heat). Sauté fresh spinach and tomato wedges in same pan, season as you like.
To serve, alternate lamb medallions and tomato wedges on top of spinach, with flat bread, harissa and yoghurt on the side.