Recipes from Rose’s Kitchen

This time of year I rarely buy lettuce because it’s not local. I really try and eat food that is in season and local so it’s cabbage, beet or carrot salads. I found a recipe in my pile of papers and thought this is interesting and I can use cabbage and carrots but in a totally different way. I made the salsa, really yummy and an extra bonus is that it is one of the “new” health foods—eating fermented foods—excellent for your gut flora.

Entertaining season is approaching and quick is the name of the game. Less fuss the better for me. The cheese ball recipes are packed with flavour and are quick to make.

Salvadoran Salsa

This is a traditional Salvadoran fermented salsa-like food. It’s great on its own, on your favourite sausages or over a salad. You can also mix a couple of heaping spoonfuls with freshly mashed avocado for a new and fermented guacamole. I used the slicer side of the box grater instead of the food processor and it worked, took a bit longer and the cabbage was just a bit coarser. I doubled the brine to make sure I had enough.

1/2 green cabbage

2 carrots

2 large apples, cored and quartered

2 inch piece fresh ginger

1/2 cayenne chili

1/2 red onion

3 cloves garlic

2 inch piece fresh turmeric

3 Tbsp fine sea salt or 6 Tbsp coarse sea salt

1 quart filtered water

Using a food processor with a coarse grating blade, shred the cabbage, carrots, apple, ginger, chili, onion, and turmeric. (When handling the chili use food-safe gloves.) Transfer to a crock or a large glass or ceramic bowl, and mix them together well.

In a large measuring cup or pitcher, dissolve salt in the water, stirring if necessary. Pour saltwater over the salsa mixture until everything is submerged, leaving a couple of inches of room at the top for the mixture to expand.

Place a plate that fits inside the crock or bowl over the salsa-water mixture, and weigh it down with a jar of water, making sure the vegetables remain submerged under the brine as they ferment. Cover with a lid or a cloth, and allow it to ferment for 5 to 7 days, checking regularly to make sure that the salsa mixture is still submerged below the brine solution.

If any mold forms on the surface, simply scoop it out. It will not spoil the salsa.

After one week, dish out the salsa into jars or a bowl, cover, and place in the fridge where it will usually last up to one year.

Port Wine Blue Cheese Ball

Quick and easy and yummy. Use a mild-flavoured, creamy blue cheese like Stella or Danish blue. If you are not a huge fan of blue cheese cut the amount in half and add more of the cream cheese.

4 ounces of blue cheese, crumbled (about 1 cup)

4 ounces mozzarella cheese, shredded (about 

1 cup)

8 ounces cream cheese, softened

2 Tbsp mayonnaise

1 Tbsp port wine

2 garlic cloves, minced

1/2 cup pecans, toasted chopped fine

Process,all ingredients (except pecans) in food processor until smooth, about 1 minute. Transfer cheese mixture to center of large sheet of plastic wrap.

Holding corners of wrap in one hand, twist cheese with other hand to seal wrap and shape cheese into a rough ball. Refrigerate until firm, about 3 hours. Once cheese ball is firm, reshape if needed and unwrap. Roll in pecans and let sit at room temperature for 30 minutes before serving.

Mexicali Cheese Ball

8 ounces pepper Jack cheese, shredded (about 2 cups)

8 ounces cream cheese, softened

3 Tbsp salsa

2 Tbsp minced fresh cilantro leaves

2 garlic cloves, minced

Process all ingredients (except tortilla chips) in food processor until smooth. Transfer cheese mixture to center of large sheet of plastic wrap. Shape into a ball and refrigerate until firm, about 3 hours.

Unwrap cheese ball and roll in tortilla chips. Let sit at room temperature for 30 minutes before serving.