Recipes posted a year ago:
This sauce was inspired by a recipe I saw recently for RedEye gravy – something I had never had myself but sounded tasty. Use this to dress up simple grilled chicken or pork and you’re in for a tangy treat. I added a couple of dashes of red pepper for just a little bite as well.
Fava beans and other legumes aren’t normally on our menu. However, we will make an occasional exception for things that come with our CSA share (corn on the cob and baby potatoes both come to mind). So, when our CSA share included young fava beans for two straight weeks, we had enough saved up to make a batch of this hummus. It’s a great dip for fresh veggies, or can be simply eaten as a side dish to a meal.
Salmon is a fun food to experiment with. There are a lot of spices and herbs that go surprisingly well with the rich flavor of salmon – even if the combinations aren’t something we’re accustomed to seeing together. An example is today’s recipe, which uses spices more often associated with lamb and fowl dishes, and is accompanied with a cucumber and yogurt raita that would traditionally be used as a dipping sauce for kebabs or spread on pilaf dishes.
Posted in Fish & Seafood, Main Dish, Recipes, Sauces
The primary highlight of this recipe is the sauce; a mix of caramelized onions and fennel simmered in cider vinegar, orange juice, and vegetable broth until thickened, with just a slight bite from a pinch of cayenne at the end. This sauce could be used for a host of ideas – from dressing up chicken breast to glazing acorn squash before roasting. Pureed in a blender with a few tablespoons of olive oil and a dash more cider vinegar, it would make a wonderful dressing as well. In this post, however, I chose to add it to asparagus before roasting along side a pork roast I was cooking.
Posted in Recipes, Salads & Dressings, Sauces, Side Dishes, Vegetarian or Vegan
Tagged asparagus, cider vinegar, fennel, orange
Tapenade is a condiment from the region surrounding Provence, France, consisting of a variety of ingredients minced very fine or ground together in a mortar and pestle with olive oil. And while the name derives from the French word meaning capers (tapèno, which are usually included), the dish is most often described by people as an “olive paste.” Likely the most traditional use for tapenade is to spread it on bread or crackers and serve as an hors d’ oeuvre. But limiting it’s use to a cracker spread overlooks the true possibilities hiding in the powerful flavors of this simple recipe.
Posted in Appetizer, Recipes, Salads & Dressings, Sauces, Vegetarian or Vegan
Tagged capers, easy, garlic, kalamata olives, lemon, Quick, sun-dried tomato
Traditional pesto combines copious amounts of basil with garlic, olive oil, pine nuts, and Parmesan or similar hard cheese. We’ve long been fans of pesto, although we’ll usually eliminate the cheese and add a squeeze of lemon. This recipe takes the basic pesto and transforms it even further – substituting pistachios for the pine nuts and adding some Italian parsley to the mix.
Posted in Recipes, Sauces, Side Dishes, Vegetarian or Vegan
Traditional mole recipes often have 20 or more different ingredients, and may require days to be prepared by hand. Nearly every family in many regions of Mexico have their own special recipe – some of which are closely guarded and handed down through the generations only to other family members. Preparation of these special and laborious sauces is often reserved only for special occasions and large gatherings.
I will make no attempt here to fully recreate one of these sauces. Instead, I will shorten the ingredient list a bit, cheat time with the use of modern electric prep tools, and stretch the true interpretation of a traditional mole just a little (through the addition of vinegar and the absence of dried chili powders) to come up with a recipe that can be ready in under 30 minutes and is awesome over or along-side just about any Southwest or Latin American inspired dish.
Posted in Recipes, Sauces, Vegetarian or Vegan
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