One pot, 15 minutes active time, and you are barely heating up the kitchen - a great summer condiment. Boycott the plastic bottle BBQ sauce! This is rich, thick, and smoky. Fabulous with veggie dogs or roasted/grilled portobello caps.
June 17, 2012
This is a favorite condiment in my house and at Michael's softball team barbeques. It's the perfect thing to make when you have a glut of zucchini in your garden transforming pounds of veggies into a zesty, slightly sweet topping for burgers and hot dogs.
Cranberry BBQ Sauce
November 25, 2012
Sunday...you've eaten those yummy Thanksgiving leftovers for several days now. I always find the item that lingers is cranberry sauce. The can or recipe quantity is huge and a dollop here on your stuffing or sweet potatoes just doesn't make a big enough dent. If this describes your fridge today, here is an in-season condiment that's a great topping for veggie burgers and hot dogs.
Roasted Poblano Aioli
October 23, 2011
My beau's younger brother, Patrick - the newlywed, and I ad libbed this lovely condiment for a casual family dinner at the beach after the wedding. It's great on veggie dogs, with roasted veggies and probably even fish and chicken. To tone down the heat, sub a roasted red pepper for the poblano. For vegan, use only canola oil-based mayo.
June 23, 2013
Kirby cucumbers, the pickling ones, are in full season so I thought I'd try my hand at homemade pickles. They are twice 'dill-ed' with both dill seed and fresh dill, and packed with a mild vinegar-garlic-pepper brine. Perfect for snacking out of the jar or sliced on your favorite sandwich. These take a week in the fridge, but if you want faster pickles, slice them before they go in the jar. I found that the fridge was far superior to processing the jars in a hot bath. The pickles were brighter and crisper.
February 22, 2009
Patatas Bravas is a very traditional and simple little tapa with crunchy fried potatoes smothered in a creamy tomato sauce. It's a bit high on the calories, fat and carbohydrates contents, but worth the splurge. Michael and I were introduced to this dish in NYC at a tapas restaurant in our neighborhood called 1492. They actually served it with three sauces and many restaurants in Spain do serve these patatas with multiple dips, but I just did the traditional tomato. Other sauces may include a garlic aioli or sweet barbecue. Salud!
“Meatballs” in Spicy Tomato Sauce
February 8, 2009
This is one of the recipes I made yesterday at my first cooking class, Vegetarian Spanish Tapas. I adopted it from a meat recipe in a book my step-mom gave me that I would assume she bought in Spain because all the measurements were metric. Skillfully overcoming that challenge with the internet, I managed to create a simple, yet tasty dish with vegetarian meatballs that actually held together well. I have seen vegetarian meatballs in the freezer section and I wouldn't hold it against you if you cheated with these, but I have to say these are pretty easy to make as long as you don't mind a bit of a mess in handling the meatball mixture and rolling them into balls. Salud!
Blistered Sweet Peppers
July 7, 2013
Summer peppers are here in every color and heat! I've been enjoying a similar version of this dish at Bistro 33 in Davis. I couldn't find the shishito peppers they used - these are Italian frying peppers. Other mild peppers you might try are anaheim, banana, gypsy, cherry or cubanelle - they all are significantly lower on the Scoville scale than a jalapeño. An easy go-to appetizer all summer long...
Mushroom Onion Rillettes
November 3, 2013
I've been seeing rillettes on a lot of menus lately - perhaps I'm noticing because I'm taking an intro French class! Rillettes is traditionally made by cooking pork over a low temperature for a long time. The fat renders out of the meat and it's packed in jars for winter storage. Here I use the same technique with beautiful portobello and shiitake mushrooms and onions. In place of the natural pork fat, I packed some in butter and some in olive oil. This would be a fantastic Thanksgiving appetizer.
Easiest Tomato Sauce Ever
September 5, 2010
This is my go-to tomato sauce recipe, especially in the summer. Minimal processing means bright, fresh, juicy flavors. Just throw everything in the pot, puree and pretty quickly you have some top quality sauce to use on pasta, pizza, dipping bread and veggies - just about any place. Since I had nearly 30 lb of tomatoes to do something with, I tripled the recipe and canned it. Hopefully it'll last until next summer!
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