June 1st, 2010

rhubarb at farmer's market in portland

Been There, Doing That
Portland gets its props as an early pioneer in the sustainable-organic-seasonal food movement.
By Susie Norris | Monday, 31 May 2010 | 09:24

Portland’s food philosophy prizes the sustainable, organic and seasonal in a way that makes other cities look like beginners. The International Assn. of Culinary Professionals convened here in late April for its 32nd annual conference. This year’s theme, “The New Culinary Order,” reflected a growing passion from food professionals who support eco-friendly values and oppose highly processed and relentlessly marketed corporate foods. For Portland, this approach is nothing new.

On a bike tour of North Portland’s artisan eateries, chef Bryan Steelman of Por Que No? taqueria explained how rainwater from his restaurant roof was captured and recycled onto local vegetables. Chefs Jason French and Ben Meyer of Nedd Ludd , a back-to-basics wood-fired cafe, explained the meaning they found in butchering the animals they serve and pickling the cucumbers they grow in their backyard organic garden. At Grand Central Bakery, chef Piper Davis stressed the importance of moving the new order values from upscale boutique levels to mass production. “Until the movement goes mainstream,” she argued, “we won’t change the way the world consumes.” Her warm strawberry rhubarb pie and piles of croissants made from locally sourced stone-ground wheat won the case that artisan values can transcend the challenges of large-scale production (she owns six bakery cafes in the Portland area — all with such luscious pies and pastries). Other stops on the tour arranged by cookbook author Ivy Manning (”Farm to Table Cookbook”; “The Adaptable Feast”) were Toro Bravo for tapas, lemon and olive asparagus, and sangria; The Meadow for chocolate and salt; Lincoln for sweetened rhubarb and cream.

In support of sustainable
The sustainable movement now has many faces nationwide: Jamie Oliver’s “Food Revolution” and Michelle Obama’s “Let’s Move” anti-obesity campaigns, the Academy Award-winning documentary “Food, Inc.,” Michael Pollan’s bestselling books “An Omnivore’s Dilemma” and “In Defense of Food,” Alice Waters’ decades of leadership and her pioneering restaurant, Chez Panisse, and the cultural initiatives of the Slow Food organization. The IACP’s keynote speaker, author Ruth Reichl, the final editor of Gourmet magazine, echoed the message that Portland and food-appreciating communities continue to serve up: food unites, enriches and sustains people, and sustainable values are more important for us than the industrial values of speed, efficiency and profitability. The new culinary order eschews fast, processed foods disconnected from their roots and celebrates local, artisan and authentic fare.

Spring seasonal dishes in Portland include sophisticated versions of rhubarb, delicate asparagus, lamb and dungeness crab. These, in addition to the year-round availability of salmon, microbrewed beers, food trucks and local spirits create a voluminous bounty in a city that prides itself on its resources. Restaurants that showcased spring foods at the Nines Hotel included Paley’s Place (serving local, sustainable and award-winning fare since 1995), Nostrana, Tabla, Moonstruck Chocolates and many more.

To bring the Portland spirit to your own culinary order, make this pie dough recipe adapted from Grand Central Bakery’s excellent cookbook and fill it with fruits from your local farmers market.

Fruit Pie With All-Butter Flakey Crust


For Grand Central Bakery’s pie crust:

2 ½ cups all purpose flour
2 tablespoons sugar
2 teaspoons salt
1 cup cold butter (2 sticks), cubed
3 tablespoons cold water
1 tablespoon lemon juice
1 egg for egg wash
1 tablespoon water

For the fruit filling:
4 – 5 cups of fresh fruit (such as a mix of sliced strawberry and rhubarb, or fresh blueberries or sliced peaches)
3 tablespoons of arrowroot or cornstarch
3 tablespoons of sugar (white or brown)
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ teaspoon kosher salt


1.Make sure all your ingredients are cold. The best way to do this is to measure them all out, then place them on a large plate or tray and place the tray in the refrigerator for 20 minutes.
2.After the ingredients have chilled, mix the water and lemon juice together and set aside. Place the flour in the bowl of an electric mixer fitted with the paddle attachment. Add the cold butter cubes and combine on the lowest speed for about a minute or two. The texture of the mixture will change to rough and mealy.
3.Add ¾ of the water and lemon juice mixture and mix very briefly. You should still be able to see pea-size chunks of butter, and the dough should start to hold together. If it is still crumbly, mix a little longer, then finally add the rest of the water.
4.Form the dough into 2 disks, flatten them and wrap in plastic wrap or tightly in a large Ziplock bag. Allow them to chill for 1 hour.
5.Once the disks are chilled, unwrap them and sprinkle the work surface and the dough with a little flour. Roll the dough out with a rolling pin to about 10″ in diameter and about ⅛” thick.
6.Preheat the oven to 350 degrees
7.Gently place the dough in a 9-inch pie plate, wrap with plastic wrap and allow it to rest in the refrigerator as you repeat the process with the other disk, which will be the upper crust. You can wrap the second disk in plastic wrap and place it over the covered pie plate to allow them both to chill and rest.
8.In a medium bowl, toss the fruit slices or berries with the arrowroot, sugar, lemon juice, vanilla and salt.
9.Fill the pie plate with the sliced fruit or berry mixture.
10.Top with the other crust. Pinch the inch two crusts together to create a fluted edge. Cut a few decorative slices in the top of the crust to allow steam to escape.
11.Finally, mix the egg with a tablespoon of water and brush the egg wash on the crust before baking. Bake until the pie crust is golden brown and the fruit is bubbling — about 35 – 40 minutes.

VANILLA-chocolate’s jungle sidekick

April 6th, 2010

Good-quality vanilla beans make wonderful homemade extract.

When you think about vanilla, you might picture the familiar brown bottle of extract next to a bowl of butter, eggs, sugar, eggs and flour. Chances are you can practically smell the vanilla’s potent fragrance — warm, earthy and resonant with cherished memories of cookies past. If you were to taste a pinch of the cookie dough, you would notice the completeness vanilla provides the sweet brown sugar and rich butter. But describing the actual taste of vanilla is not easy. Its aroma is woodsy, but there’s nothing musty about it. It’s not floral like a rose or citrusy like a tangerine. We know vanilla as an important flavor component in irresistible sweets, but by itself, vanilla is not sweet at all. What, exactly, is vanilla?

A flower, a fruit, a bean, a mystery

Vanilla comes from a rare, light-green flowering orchid native to southern Mexico – the same region in which chocolate was first cultivated.  The climbing rain forest vines sprout delicate blossoms, which then turn into long seed pods. The vines grow in the shade of large, leafy tropical trees like cacao and banana, deep in the forests of Guadeloupe, Indonesia, Madagascar, Mexico, Reunion (an island that’s a French territory in the Indian Ocean) and Tahiti. The orchid flowers blossom briefly, and once pollinated, nine months pass before the seed pods reach maturity. When these seed pods are harvested, dried and cured, they become the dark brown “beans” from which we derive our vanilla (the seed pods  are referred to as “vanilla beans” because they resemble green beans).  They are sold in bundles and graded for quality.

One of the reasons vanilla is rare is because the flowers blossom only one day a year, and only for a few hours.  Many orchid varieties exist throughout the world (more than 35,000 different kinds!) but only one produces edible fruit — the vanilla planifolia. The flower can only be pollinated naturally by the tropical Melipona bee or a few species of ants and hummingbirds native to Mexico. Since these species evolved together, the insects and birds understand that they must approach the flower at exactly the brief moment it is open. This kind of restriction does not make cultivation easy, so today, vanilla farmers pollinate the flowers by hand. Once the pod ripens on the vine, it must be carefully plucked so that the base of the flower can generate new blossoms and thus, new pods. The seed pods are then dried on mats under the tropical sun, carefully steamed, turned and dried again.

The high demand for vanilla from industrial food producers, perfumers, home cooks, extract makers, cigar makers, soda companies and liquor manufacturers outstrips regional farmers’ abilities to produce enough vanilla beans.  Synthetic vanilla (called “vanillin,” which confusingly enough is also the name of the chemical compound that gives real vanilla its flavor) is made from clove trees, waste paper pulp or coal tar.  While the synthetic version of vanilla is widely used in mass production, it is inferior to natural vanilla, especially for premium culinary and aroma therapeutic use.

The finest vanilla in the world is still harvested in Mexico because of the growing conditions necessary for this timid orchid to thrive, and perhaps because a connection still exists between the Mexican people (particularly descendants of the Totonac tribe) and the native fruits of their land. The capital of vanilla production is Papantla in Veracruz, also known as “the city that perfumes the world.”

How to buy and split vanilla beans

The spice section of many grocery stores now carry vanilla beans, usually packaged in airtight glass vials. Look for beans that are dark, plump and shiny, not dried out. Other sources include Surfas in Los Angeles, or online: Vanilla Store, Nielsen-Massey Vanillas, Rodelle Vanilla or Boston Vanilla Bean Company. (Online prices are usually less expensive.)

To get the seeds out, place the vanilla bean on a cutting board and hold one end down with one thumb. Puncture the top of the bean near your thumb with the tip of a sharp knife and slice it all the way down, then pry the pod open with both hands. Next, hold the bean down at same spot with your thumb, split side up, on the cutting board. With your other hand, hold the paring knife with the back of the blade pressed down on the inside of the pod and scrape all the way down. The sticky black little dots that collect on your knife blade are your precious vanilla.

Making your own vanilla extract


Making homemade vanilla extract is a snap, and this version, which uses dark rum in addition to vodka, produces a rich, fragrant extract with intense depth of flavor. Take a large mason jar (16 ounces) and fill it halfway up with Myers’s Dark rum. For the other half, use a vodka of your choice. Take 10 vanilla beans, split them, remove their seeds, and place both the seeds and the seed pods into the rum and vodka mixture. The chemical process necessary to remove the full flavor from the pods takes about three months. Store the jar in a cool, dark spot and shake it occasionally as you wait for the flavor to emerge.

To replenish your extract supply, you can re-purpose any vanilla beans you use for other recipes such as custards. Simply rinse them in warm water, dry with a paper towel, and place them back into the jar of extract.  When the jar is halfway gone,, just add a half and half mix of rum and vodka to replenish the alcohol. By consistently replacing the vanilla and alcohol, you can keep the same jar fragrant and ready to use indefinitely.

Fancy Food’s Front Line

January 28th, 2010


More than 600 purveyors of gourmet foods sought the attention of buyers, brokers, shopkeepers, party planners and journalists this month at the Fancy Food Show in San Francisco. And plenty of them were stretching the definition of “gourmet.”

Retail shops and supermarkets from around the country sent their buyers on a mission of taste to this semiannual trade show Jan. 17-19, sponsored by the National Association for the Specialty Food Trade. Among the products they encountered: a meatball mix (which was surprisingly good), countless crackers, kosher sparkling water and even Bacon Marshmallow S’more Kits (unspeakably bad).

Even in the recession, food-makers created lavish booths and flashy installations. Costumed ladies passed out penny candy like old-fashioned cigarette girls, and the bowls of free food samples seemed bottomless.

Blood Orange Marmalade and Triple Nut Kentucky Bourbon Brittle were among recent winners of the Sofi Award, a spotlight for excellence. Bacon Popcorn made the San Francisco Chronicle’s list of highlights. On the darker side of the spectrum were big, clumpy chocolates designed for shelf stability (meaning, no cream, butter or any ingredient demanding freshness) and price point (cheap). The result: bad bonbons.

Savor California, a collection of gourmet artisans, sent a few of its members out to roam the floor in search of the unofficial worst-in-show product. The dubious honor went to a bag of truffle popcorn. When opened at the Savor California booth, heads turned, brows wrinkled and a chorus of “What’s that smell?” resounded. At this show, popcorn served as a vehicle for both the sublime and the malodorous.

Can’t miss: BBQ & “Hippie Chips”
Every show has big spenders whose booths draw a crowd of shoppers, gawkers and swag-seekers. Stubb’s, a prominent Texas barbecue sauce-maker, wheeled in a full-size trailer replete with smoker, grill, front porch, rocking chairs, red gingham tablecloths and overall-clad salesmen. Freshly barbecued ribs and a smart lineup of tasty products delivered on the promise of the presentation. Another dazzler was Rock ‘n’ Roll Gourmet, sellers of “Hippie Chips,” whose booth became a surf shack where loud music, psychedelic lights and free-flowing shots of tequila — a winning combo in any trade show setting — accompanied their products.

But it was chocolate maker TCHO that stood out for presenting substance, not just style. The craft batch manufacturer of premium chocolate based on San Francisco’s Pier 17 started five years ago as a marriage of high-tech and food cultures. Founder Timothy Childs, a former NASA engineer, pioneered the flavor wheel — a way to organize chocolate’s flavor profiles beyond the standard description of cacao percentages, such as “72% cacao.”

TCHO’s chocolate flavor wheel
In September, TCHO launched an organic, fair-trade chocolate line that stands out in a slim field. Most organic chocolates are limited in flavor depth because they are limited in bean selection; only a small percentage of the world’s cacao beans are organically grown and fair-trade certified. TCHO passed out its flavor wheel to visitors, and they were donned by chocolatiers who support the brand, and by extension, the effort to make chocolate as ethical as it is delightful.

Susie Norris is a chocolatier, TV producer and author of the new book “Chocolate Bliss.”

Photos, from top: Buyers and journalists tried out the latest offerings from more than 600 gourmet food makers at the Fancy Food Show in San Francisco. Credit: National Association for the Specialty Food Trade. Bottom, the TCHO chocolate taste wheel. Credit: Susie Norris.

preview fancy food show

January 5th, 2010

humboldt fog wedding cake by foodietots.

If you’ve never been to The Fancy Food show in New York or San Francisco, maybe you don’t eat enough.  It’s a trade show so it’s not exactly open to the public but you need to find a way in.  Wall to wall food.  It’s a convention hall – and I mean a big one – filled with gourmet products from around the world.  We’re talking Parma ham for Italy.  Red wine from Brazil.  Olives from Greece.  Chocolates from  Venezuela.  Cheese from the fields of Switzerland, England, New York, Australia – every country that sports a cow.  This will be my first year as an exhibitor – I’ve attended the past few years as a press member or, more accurately, a grazer like the dairy cows.   I’ll be in San Francisco January 17-19 (www.fancyfoodshow.com) with the Savor California group (www.savorcalifornia.com) and we’re serving salsas, cheeses, fruits, nuts, chocolates – a microcosm of the show itself .  Props to humboldt fog on flickr for the cheesy (yum) photo above.

A few more shots…

My booth will look something like this…

Happy Chocolates are designed to make you just that.

NO: The Road to Yes

November 22nd, 2009


I don’t like taking “no” for an answer but I live with it.  The television business, where I spent 18 years in development and production, doles out a lot of “no’s”.  Is it as easy to write a script as it looks?  No.  Do you get a television job just because you want one?  No.   Getting my first book, CHOCOLATE BLISS, published offered a similar minefield of “no’s”.  “Chocolate books are too narrow and don’t sell well enough for us to buy one,” several publishers said.  Some of the others said, “The market is flooded with chocolate books and we already have one on our list.”  Hmmmm.  How can this be true?  How can chocolate books be so unpopular that nobody wants one and so successful that everybody has one?  You can find a million people to tell you no.   All the no’s of the CHOCOLATE BLISS project paved the road to yes.  I knew in my heart that people like chocolate books because it’s probably the most popular flavor in the world and people who like it don’t get tired of reading about it.  In a word, it is a classic.   I also knew that despite the crowded marketplace, nobody else had written a book like mine because I had read every book on chocolate and still did not find my vision expressed.  After a long haul with a publisher who was addicted to the word “maybe”….a condition we call “development hell” in the entertainment business….I found a publisher that not only wanted a chocolate book but connected with my vision.  CHOCOLATE BLISS combines my intrigue with chocolate’s origins and flavor offerings with the publisher’s objective for a book that emphasizes chocolate and health.  We both made compromises, and the end result is a gifty, eco-friendly celebration of chocolate’s culture and health benefits.  Its recipes are for the home cook with lots of shopping tips and info bytes on chocolate’s many fascinating facets.   I am thrilled with this book, and I also observe that any of the many “no’s” I got could have knocked me off the path to it.   I think there are times in life where we must accept no for an answer, but some projects, especially books we are determined to write, have their own life-force and are hard to ignore.  All the “no’s” got my thinking more refined, my mission more aggressive and my strategic determination peaked.  The “no’s” got me to the right publisher with the right concept at the right time. I might hit another round of “no’s” on my next book, VANILLA BLISS.  Right now, I’m at a “maybe”.  If I hear the dreaded two letter word, I’ll let it fall to my feet, step on it so hard as to grind it up, and it will become my little stepping stone on the way to blissful “yes”


Photo of Yin Yang Cookies by Jennifer Martine, CHOCOLATE BLISS (Random House/Celestial Arts, 2009)


November 15th, 2009

Book parties drenched in chocolate and red wine!   Life is good for the launch of CHOCOLATE BLISS.  The official, kick-off book party was at Skylight Books in my LA neighborhood of Los Feliz.  I presented a mini-lecture on chocolate’s origins and the legends of the gods that inspire chocolate’s official name “Food of the Gods”.  Then we compared dark chocolates and red wines, considering their fruit notes, terroir and craftsmanship.  We paired Valrhona 70% Guanaja Les Feves with Les Heretiques red – both made in the Rhone region of France (although Valrhona’s beans come from all over the world of course).  Then Scharffen Berger’s 70% dark with Gnarly Head Old Vine Zinfandel – both from northern California.  Finally, Barry-Callebaut’s Tanzanie from eastern Africa with The Wolftrap, Syrah from South Africa.  We popped a few bottles of champagne, passed out some Valrhona milk chocolate and called it a night.  CHOCOLATE BLISS sold out and made the top ten list of best-selling non-fiction books at the store….EVER!!  Thanks to all who joined in this event, and Skylight Books, the type of independent bookstore that every neighborhood should have.

Next stop on the tour:  Beverly Hills for the Tree Lighting Ceremony at the Luxe Hotel, Studio City Holiday Boutique, then on to New York and Massachusetts.


October 26th, 2009


The biggest celebration of dia de los meurtos or Day of the Dead in America is at Hollywood Forever cemetery in Los Angeles.  Part art walk, part street festival, all souls are welcome.  The tradition is rooted in the ancient civilzations of Mesoamerica (Maya, Aztec and more) and are the same ones that developed chocolate from their native cacao trees.  People decorate alters with memorabilia, marigolds, candles, bread and sugar skulls to attract the souls of their beloved departed.  In Mexico, where the tradition continues, a cup of hot chocolate entices with its fragrance, and then promises to fuel the travelling spirit as it continues its journey through the afterlife.  Mexico has been serving a Halloween special of death and chocolate for a long time.  Spooky!

skeleton of butterfliesIMG_0319AZTEC CHIEF WITH ON-LOOKERS


October 23rd, 2009

Cherry season is almost over – sniff, sniff – so now is the time for all good chocolatiers to honor this exquisite superfruit. Cherries come in sweet and sour varieties, including Bing, Morello, and Schmidt among many others. Historians suspect they are originally from China and first cultivated in Turkey by the Romans in the 1st century. They later captured the adoration of the Chinese brush painters; their blossoms became a national cultural symbol of Japan and many cities (notably Kyoto, Washington DC and Vancouver) incorporate them into their landscape and organize festivals around them.
Sweet or tart to create a cherry compote for your chocolate confection? Given that tart cherries are naturally bittersweet (like you-know-what), opt for deep, dark red Morellos or Montmorency, pit ‘em, give them a rough chop and boil them in 1/2 cup of water, 1 cup of sugar, 1/4 cup corn syrup with a pinch of salt and a splash of brandy for 5 minutes or so. While they cool, make a thin shortbread crust, baked very soft. A simple sugar cookie recipe or pate sucre will do – just roll it out to 1/4″ on a sheet pan and bake just until light brown on the edges. Next, make a milk chocolate ganache (1 cup melted milk chocolate, 3/4 cup hot cream, a little black pepper; pulse them in the food processor for about 10 seconds). Put a 1/2″ layer of ganache over the shortbread, then a thin layer of the cherry compote. Push the cherries into the chocolate ganache so they will stay put. Allow it to set, then slice into 1″ squares or circles and enrobe them in dark, 72% chocolate. Top with pink chocolate plastique cherry blossoms. If this all sounds tasty but too much work, visit my on-line store at www.happychocolates.com and I’ll send you a batch. Pssst. Either way, buy cherries now and freeze them! You’ll thank me in September.


October 23rd, 2009

Oolong tea from Taiwan infused milk chocolate from Belgium. Dark chocolate from Venezuela drank up black tea from Ceylon. And Napa Valley red wine seeped into organic chocolate from Hawaii. Such exotic flavor and terroir matchups were among the many found at the 55th Summer Fancy Food Show in New York City in June. What inspired these new combinations? Large amounts of flavonols, the antioxidant-powered chemicals that occur naturally in wine, tea and chocolate. Industry watchers predict that health benefits, flavor infusions and global influences will drive a “chocolate explosion” through 2014. A record number of new chocolate products launched at this trade show reflects an overall increase of 76% since 2006. This means more tasty twists than ever can be found at your gourmet chocolate counter.

“When we launched ‘Box of Bubbly’ last year, we were surprised by its instant success,” says Ed Engoron, owner and head chocolatier of Choclatique, an online boutique in Los Angeles, about his line of champagne truffles ($20 for a box of eight.) “We had to work for the balance that allows you to experience a hint of effervescence.” Choclatique’s new “Napa Valley Collection” features fruity reds and bittersweet darks. The chocolate, sourced from beans around the world and refined in its Los Angeles studio, encases a chocolate ganache infused with red wines carefully chosen from the grape-growing region of California’s Napa Valley. “We wanted to introduce something special for the crush season of our favorite wines,” says Joan Vieweger, Choclatique’s co-owner and marketing specialist.

“Wine Lover’s Chocolate Collection,” from Bridge Brands in San Francisco, is a selection of dark chocolates to pair with wine, “a way for people to experience the subtleties of wine and chocolate together without a lot of guesswork,” says the company’s website. In the heart of Napa Valley, Anette’s Chocolate Factory offers Winter Cabernet Truffle Bar and Merlot Fudge Sauce among its many wine-inspired confections.

Studies from medical institutions (Harvard, Yale and Johns Hopkins among them) confirm that wine, tea and chocolate contribute to heart health, and sales for each have shot up. Good news drives sales, sales drives marketing, and marketing supports new products. Chocolate generates an estimated $80 billion per year for international companies such as Cadbury, Cargill, Nestlé, Hershey’s and Mars, with dark chocolate sales increasing 49% between 2003 and 2006.

Tea, a complex, storied and antioxidant-laden alkaloid, figures in more chocolate bars than ever before. Chicago-based Vosges Haut Chocolat, long a leader in the flavored chocolates trend, now offers an Earl Grey tea and sweet dark chocolate bar. Theo from Portland, Ore., has a chai tea dark chocolate bar. In a further twist, tea makers and vintners are putting chocolate into their drinks, no easy feat given chocolate’s high fat content (about 50%) and the inherent difficulty in emulsifying with liquids.

All this brewing and crazy chemistry result in products ranging from the sublime to the silly. One chocolate drop I tasted gave me such a mouthful of raw green tea powder that I had to delicately remove it and desperately splash down the residue at a nearby passion fruit juice stand. (My palate thanks you, Ceres Fruit Juices!) One confectioner described a product as “cabernet-flavored pectin jelly drenched in chocolate,” which hints at neither deliciousness nor healthfulness, and tasted like a grape gummy bear dipped in reluctant chocolate.

But even in this melee of fusion and confusion, quality products emerge. Harney & Sons, purveyors of fine tea in upstate New York, created a chocolate mint tea that hits the best notes of both. The Tea Room, another chocolate specialist from California’s Napa Valley, won a silver Sofi Award, the Fancy Food Show’s award for excellence, for its “Green Earl Grey Dark Chocolate” bar.

Despite the grim economy, the Fancy Food Show drew a record crowd of more than 24,000 buyers and specialty food industry professionals from around the world. “Chocolate is a robust category,” says Louise Kramer of the National Association for the Specialty Food Trade, which produces the Fancy Food Show. While not recession-proof, gourmet chocolate is considered an affordable luxury, and many companies continue to post gains. Attendance at the show was up 4 percent from last year and higher than at any Fancy Food Show in the past decade.



October 23rd, 2009

One of the many things I learned in the the cookbook writing process was how to spell “vinaigrette”. It’s one of those words that looks wrong even when it is right so thank you, eagle-eyed editors. Here’s the recipe – it has garlicy, sweet and sour notes which you can adjust by using more or less dark chocolate.

2 tablespoons balsamic


2 tablespoons rice wine

vinegar (or white vinegar)

1 ounce dark chocolate,


2 tablespoons water

1/2 cup extra virgin olive oil

1 teaspoon minced garlic

1 teaspoon kosher salt

Ground pepper to taste

Put all the ingredients into a blender and blend on low

until mixed, less than a minute.