FOODWORTHY

Maggie Beer: Australia's Alice Waters

Verjuice; Verjus: An acidic, slightly sour liquid made from unripe grapes, though less commonly from apples.  The origin is French (vert jus), for green juice, and takes its name from the green grapes that were thinned from the vine before ripening, resulting in a high-acid and low-sugar grape.  Similar to lemon juice or vinegar, verjuice is used in the preparation of sauces, salad dressings, with mustards to boost flavor, and as a deglazer.  A staple of the Middle Ages, it has recently made a comeback.  The Australian cook Maggie Beer has popularized it more recently, making it a rather common ingredient in Australian restaurants. Known as ab-ghooreh in Persian cusine, it is still popular in Northern Iranian and Azerbaijani cuisine, as well as in Syria where it’s Arabic name is husroum. Verjuice can be refrigerated for up to three months.