Verjus (green juice). Gourmet all the way

For those of you who know me, this is not the kind of green juice that probably pops to mind; full of wheat grass and algae. This unusual culinary delight is the juice of green grapes. Its acidity makes it an ideal and rather interesting alternative to lemon juice or vinegar. For those who avoid vinegar for health reasons, this would be a spectacular addition to the flavor repertoire, and an interesting spin on lemon to flavor dishes. Find out more at

I Just came across this unusual product tonight by happy accident. I was running some errands with my son and he had to use the restroom. I took him to the nearest spot I knew (Shelton’s in Healdsburg, which is also one of my favorite natural food stores). There, was a woman demoing what I thought was olive oil. Since I was waiting, not shopping, I started talking to her about her products, which were not olive oils, but VERJUS. I have never heard of it until tonight, but it tasted familiar. I may have had some in fancy French restaurants and not known, but I will recognize it now. My first thought was that I wished I had had some the night before. I made a tomatillo salsa that was very good, but a bit too sweet. This would have been perfect to cut the sweetness. There was also another unusual grape product I had never heard of, but the flavor was also familiar. It was a sweet syrup made from wine grapes called SABA. “Sugar sweetens, but saba flavors”. It is true. I can hardly wait to try cooking with them!!

Goat Korma Curry

Last week, when I was at farmer’s market, I stopped in at the Sonoma County Meat Buying Club’s table. They had goat, which I have never cooked before, so I decided to try it. This is one of the easiest recipes I have made in a while, and it was spectacularly delicious. The meat was tender and sweet, not gamy at all, and the kids loved it too. We ate it with Brown rice. Some nan would have been nice. Good ole Trader Joe’s sells that too. Next time I get goat, I will be sure to remember to buy some nan.

1.5 lbs stew meat (in this case goat, but lamb or beef would be just fine)
1 jar of Trader Joe’s korma curry simmer sauce
1/3 jar water
1 large onion, diced
5 cloves of garlic, minced
2 TBS ghee (butter or olive oil would work fine)
1 TBS peanut butter
1 tsp soyaki (a trader Joe’s condiment)
1 more small clove of garlic, smashed


1. Sautee onion and garlic in 1 TBS of ghee until translucent and soft. Remove from pan and set aside.
2. Add remaining 1 TBS of ghee to pan and brown meat on high heat.
3. Add jar of korma simmer sauce and water. Put onions back in with the meat. cover and simmer on a very low heat for at least an hour. (I left it just barely simmering for 2 1/2 hours – I heard goat was tough)
4. Mix peanut butter, soyaki and small garlic clove together into a paste. Thin it with some of the liquid in the pan so that it is easy to incorporate into the rest of the sauce, then add it back in and stir. – That is it. It is ready to serve!