Chef Thomas Keller—of The French Laundry in Yountville, California and Per Se in New York City—helped kick off the 28th annual Food & Wine Classic in Aspen this morning with a seminar on easy-to-make condiments.
The recipes, taken from from the “Lifesavers” chapter of his newest cookbook, Ad Hoc at Home, included sweet-onion tapenade, cured lemons, and mushroom conserve. Each recipe uses just a handful of ingredients, can be stored for several weeks, and is a way for home cooks to quickly dress up any number of dishes.
The sweet-onion tapenade, for example, blended red onions, kalamata olives, capers, garlic, and anchovies. Home chefs can make it in minutes, store it in a glass canning jar, and use it for months—as a sauce for sautéed sole, blended with Champagne vinegar for salad dressing, or as a spread for bruschetta.
Tip: To lessen the the saltiness of anchovies, soak them in whole milk for 30 minutes.