The Ancestral Table: Traditional Recipes for a Paleo Lifestyle by Russ Crandall Read Free Book Online Page B

age in Japan, which started in the 17th century. An increase in urbanization and exposure to outside cultures resulted in an influx of new ingredients, which converged to make this tangy, sweet sauce that is perfect for grilling. Japanese restaurants gained prominence in the United States in the 1960s, and teriyaki sauce became the household name that it is today.
    Because tamari is naturally bitter, it takes a fair amount of other tastes to balance everything. You might be surprised that it doesn’t need much honey or other sweeteners—it’s the presence of lime juice, fresh ginger, and white pepper that brings together the flavors.
    YIELDS: 2 CUPS   PREP TIME: 5 MINUTES   COOKING TIME: 15 MINUTES
    1 TBSP. ARROWROOT STARCH
    1 TBSP. COLD WATER
    1 1/3 CUPS CHICKEN BROTH ( SEE HERE )
    1/2 CUP TAMARI
    1/4 CUP MIRIN (SWEET RICE WINE)
    3 TBSP. HONEY
    1 TSP. RICE VINEGAR
    1 TSP. LIME JUICE
    1 TSP. SESAME OIL
    1/2" GINGER, PEELED AND MINCED OR GRATED
    3 CLOVES GARLIC, MINCED
    1/2 TSP. WHITE PEPPER
    1. Combine the arrowroot starch with the cold water in a small bowl to form a slurry, then set aside. Combine the remaining ingredients in a saucepan, and bring to a simmer on low. Gently simmer for 10 minutes or until the flavors have married. Stir in the arrowroot slurry and continue to stir until the sauce thickens, about 5 minutes.
    Variations:
    • Teriyaki is a very versatile sauce. Here are some of my favorite variations:
    • Ponzu sauce: Omit the arrowroot starch and add 1 tsp. lemon juice.
    • Yakitori sauce: Add 1 Tbsp. saké.
    • Gyoza/dipping sauce: Omit the arrowroot starch, increase the rice vinegar to 1 Tbsp., and add a dash of chili powder and a few pinches of chopped scallions.







Garlic Dill Pickles
    Cucumbers have been pickled for more than 4,000 years. They were first grown in India before making their way to Europe, where they were paired with dill (originally from the Mediterranean). The healing properties of fermented vegetables were well known even several hundred years ago; Napoleon served pickles to his troops, and Columbus brought them on his travels to fight scurvy. Today, most pickles in the United States are made using vinegar, but traditional pickles were made with a simple brine. This recipe follows the traditional preparation.
    Lactobacillus bacteria covers the skin of growing cucumbers and starts the fermentation process. It can be destroyed during commercial processing, so use organic cucumbers when available, or add 1/2 tsp. whey (the liquid that forms on top of yogurt) to the jar to kick-start the fermentation process.
    SERVES: 4   PREP TIME: 30 MINUTES   FERMENTATION TIME: UP TO 10 DAYS
    1 QUART FILTERED WATER
    2 TBSP. SEA SALT
    3 STALKS FRESH DILL, FLOWERS ATTACHED IF POSSIBLE
    6 CLOVES GARLIC
    1/4 TSP. WHITE MUSTARD SEEDS
    1/4 TSP. BLACK PEPPERCORNS
    2 OR 3 GRAPE LEAVES
    3 OR 4 FRESH KIRBY CUCUMBERS, RINSED AND SLICED IN HALF LENGTHWISE
    1. Bring the water to a boil and stir in the salt to dissolve. Allow to cool, about 1 hour. Line the bottom of a quart-sized jar with the dill, garlic, mustard seeds, peppercorns, and grape leaves. Carefully place the cut cucumbers in the jar, packing as many as can comfortably fit; do not overpack. Pour in the brine until the jar is nearly full; add a small ceramic dish or clean stone to weigh down the cucumbers.
    2. Cover with a tight-fitting lid and store in a cool, dark place. Release air pressure by burping the lids every 2 days. Letting the pickles ferment for 4 days creates a “half-sour” pickle; “full-sour” pickles can ferment for up to 10 days. Be sure to spoon out any mold that forms on the top layer of the brine; there likely won’t be any mold as long as the cucumbers are kept under the brine. Cloudiness is a good sign that indicates fermentation is happening.
    3. Once the cucumbers are fermented to your liking, cover and refrigerate them for at least a day before eating. They should last for about a month in the fridge.



Kabees El