Chutney lately: Peach and ginger chutney (for Emily)

Ragazzi, if you recognize the reference in the title, an extra biscotto for you tonight.  Yes, Annalena loves the Chelsea Lately show, which has absolutely nothing to do with this post, other than to give a clever title to it (or an attempt at a clever one).

This post is actually going to talk at some length, about substitutions.  One of the reasons people do not cook, is because they go to the store, with a recipe in hand, eagerly planning to get their groceries, and "MAKE THE DISH.'  Well, what happens if, for example, you have a recipe that calls for fresh figs, and it's February?  Nope.  Not going to happen.  And let's say you CAN find the ingredient.  Let's stay in February and you want to make this recipe.  You will find peaches.  You'll make the dish and you'll wonder why you bothered.  Why?  Because those peaches flew well over 3000 miles to get to your grocery store, they were not ripe when they were picked, and they will have no taste.  So, knowing your seasons helps .  But what about other factors?  How can you make changes in a recipe, and still "get away" with it?

Ragazzi, it is really very simple.  Think of it this way:  if you have an ingredient in a recipe, but you cannot find it, what tastes like that ingredient?  What cooks like it, if you have cooked before?  For example, and we have discussed this before, you can almost alway substitute shrimp and scallops for each other.  If you recipe calls for codfish, but you cannot find any, think of other firm, solid white fish.  The recipe will work.  Need fresh tuna and can't find any?  Try swordfish.

In the vegetable category, it sometimes gets a bit trickier.  There is probably no substitute for tomatoes, but you can substitute cherry or plum tomatoes for regular tomatoes, in just about anything. Celery and cucumber are almost always interchangeable too, in terms of texture and  how they cook.  (Do remember they taste different).  Most greens can substitute for each other, if you remember that some take longer to cook than others.  Can't find spinach? Use chard and cook it a bit longer.  No chard?  Try escarole.  Striking out?  Move to kale.  Or collards.  And with that, we've moved up the chart of what takes longer to cook.   No green beans?  Well, try  some peas.    No peas?  How about fava beans? 

It IS difficult to find a substitute for corn, and of course, the aformentioned tomatoes, and figs, probably have no substitute.  You WILL find a recipe on this blog, however, where you can substitute fresh and dried figs for each other.  If the recipe calls for long cooking, dry will replace fresh almost always. 

In this case, we are looking at a stone fruit recipe.  Peaches have that big hard pit in the center, the "stone." Hence, a stone fruit.  You know the others:  plums,  nectarines, apricots, cherries.  They will all substitute for the peaches in this recipe.

BUT... what if you want to make it in the winter?    Any ideas?  What looks a bit like a peach when it's sliced, has the same texture, and some of the same flavor notes?  Anyone? 

MANGOS.  Yup.  Just about anywhere you would use peaches, you can use mangos.  And that's why this recipe is dedicated to Emily, Part I.  See, Emily got Annalena's weight down.  NO easy task.  And Em eats a mango every day.  Annalena eats her mangoes when she can't get local peaches, but Em,  you can put mango in this instead.

Part II for Em:  take a look at this recipe, and see what's missing.  Here's a hint:  Ms. E. is ALWAYS looking for easy, healthy recipes.  And if you make something like this, you can take something that you may very well (with reason), think is going to have little flavor or be boring. Like a baked chicken breast .  Or a piece of plain white fish.    And when you are trying to lose weight, and eat healthy, these are very, VERY important things to consider.  Of course, the recipe is good as it is, and if you wanted to, say, put it on a pork chop,  who's to stop you (sorry, Emily).  But anyway, here we go.  Annalena guarantees, this will not take long.

You need 3/4 pound of peaches, or plums or mangos, etc.  If the peel is objectionable, peel the fruit. You will have to do this with mangos, should do it with peaches, and not with anything else.   Cut the fruit up into cubes, not worrying about surgical refinement.  Also chop one large shallot.  And get a BIG piece of ginger:  three inches or so.  Peel it, and cut it into four, really big chunks. 

Know what?  With the exception of salt, pepper and water, you have all your ingredients.  Put the fruit, the shallot, and the ginger into a small pot.  Add a tablespoon of water, and a smidgen of salt. Bring this to a boil, then lower the heat to a very low simmer, cover the pot, and let it cook for twenty minutes.

The onions will carmelize some, the fruit will soften, and the ginger will do its magic.  And you have... CHUTNEY.  And does anyone know what's not here?

No fat ragazzi.  Yes, indeed.  A natural, fat free goody.   You'll have about a healthy cup of this when you're done, and then use it as you wish.    And if you like it, make a bigger batch.  It will keep unrefrigerated for a day or so, but forever in the fridge.

Ms. Em,  Annalena owes you much.  Here's a bit of payment