The current breakfast class I'm taking has its pros and cons. Learning how to make doughnuts from scratch, flipping a fried egg in the pan, and getting creative with smoothie flavors - all big pluses. Waking up at 3AM for service at 6:30AM - not so great. Even though I didn't get to make jam in class, I was inspired by a recent trip to the local farmers' market where I saw overflowing baskets of strawberries, tomatoes and hot peppers. Why not combine them for a sweet, savory, spicy condiment to accompany a cheese plate or spread on morning toast for a special treat? Since one serving is one tablespoon, it's not surprising this jam is low in fat, saturated fat, carbs, sodium and cholesterol (even if you have two tablespoons!).
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.
June 8, 2008
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.
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.
Pickled Hot Peppers
July 29, 2012
You may have guessed by now that I'm crazy about pickling things. I have pickled peppers here, but this is a classic recipe that you could use to pickle any vegetable that you want to make crunchy, sour, salty and sweet. Use with a cheese plate, or on burgers and hot dogs. To can them for long-term storage, use my Honey-Ginger Grapefruit Marmalade recipe and start at step #6. Otherwise, keep in the fridge and use within 2-3 weeks.
Rhubarb Pickle Chips
May 27, 2012
While I'm anxiously waiting for ripening tomatoes and peppers, I jumped on the chance to use an in-season vegetable. I wasn't inspired by the usual rhubarb treatments drowned in sugar for pies, jams and crumbles. Why not embrace the sour? Doing a bit of research I developed this recipe for pickle chips to have a tart yet slightly spicy profile that I think would be an interesting companion for burgers to a cheese platter. Note that these are what is called 'refrigerator pickles' meaning you sterilize your jars and lids, but don't process the jars after they are full. The additional heat will turn the rhubarb to mush.
Fig Olive Tapenade
September 16, 2012
Figs are literally falling from the 100+ year old trees behind my office building. I dried more than five pounds and used some to recreate a favorite dip from the grocery store. This tapenade is slightly sweet, savory, briny and fresh all in one. Serve smeared over crostini with goat cheese or Parmesan, as I did here.
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.
June 20, 2010
Vegetarianized.com is hitting the big time! I taped two Video Tips for Chow.com on Friday - one homemade ketchup and the other homemade hot sauce. The videographer was shocked when I said I had the ketchup recipe on Vegetarianized.com, but not the hot sauce, so here you go. Similar to Michael's comments, he said it was just as hot as your typical hot sauce, but just had a brighter, fresher taste. With four ingredients and less than 10 minutes of doing, there is no reason not to make your own. It can compliment your other favorite hot sauces or become your new favorite. My Video Tips should be up at Chow.com within three to four weeks - I'll be sure to let the world know.
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