dip, sauce & syrup
Asian fare: spring onion pancakes
I am taking Asian cuisine this quarter. It is not my usual fare—though I enjoy the flavors and am intrigued by the many tastes. In fact, I had a choice of a handful of different classes and effectively made myself take Asian: just for exposure sake. Asian cookery is known for its different techniques and emphasis on texture; it is often quite counter to what is ‘classic’—aka French—cuisine.
Some of… [more]
They eat MAYONNAISE with their fries.
I adore how each country has its own condiment for fries. In the states we are ketchup central (though I am a bit jealous that our neighbors to the north, aka Canada, have ketchup without corn syrup. Did you know that? Due to laws that protect consumers their Coca-cola, Heinz ketchup, etc. are made without corn syrup. But those same items in the states come with the nasty stuff).
Note… [more]
Borrow these Thanksgiving Recipes:
It is here! The week of Thanksgiving, where you stock your fridge and pantry and start making food. I just made this Brandied Cranberry Sauce, brimming with notes of orange (recipe follows). It keeps for days in the fridge.
If you haven’t figured out your whole menu, or are looking for last minute inspiration or simply some table-top adjustments, perhaps browsing my list of recipes will prove useful (click on… [more]
some baked-in science, and a little mustard magic.
Baked goods are best fresh, right out of the oven and the same day they are made. Why is that anyway? Because after they come out of the oven, they continue to lose moisture. And moreover, when you see the day-old pastries for sale at your corner coffee shop, they are usually individually wrapped in saran wrap. Do you know why? Because it helps keep that same moisture in just… [more]
tomato feta olive sauce
It is one of those sauces that well, can find a home on many plates, aside many dishes or is perfectly happy just being smeared on that last bit of bread. That was how it went for me: my first experience with this tomato-based concoction. It was Christmas Eve, and we went out to dinner—a family tradition, who has time to cook when there are presents to wrap?—and this sauce… [more]
a trio of DIPS for your holiday vegetable platter
Why don’t you just bring an appetizer? Maybe a dip and some veggies? Sure, you think, wondering why you were left with the boring alternative. I can bring the 1950′s veggie platter. But it is true, people crave the green crunchy alternative to the creamy, oily, cheesy, bread-crusted delights we hide under the diminutive term ‘appetizers.’ I spent a whole weekend eating holiday meals; and thanks to the innovative, seductive,… [more]
peppery shrimp with cilantro coconut sauce
Well, I have been an observer rather than a partaker in Weekend Herb Blogging, the food blogging event and brainchild of Kalyn over at Kalyn’s Kitchen. I figured the best way for me to jump in with TWO feet, was to start joining the fun at the Weekend Herb Blogging TWO Year Anniversary of this event.… [more]
The aim of this big party is to submit a dish that is
you know you have a problem when…
So we are touching up the paint in our home—fixing the dings, cracks and smears from fast and full living—and I needed to take inventory on what paint I had on hand, and what paint I needed to buy. And guess what I found? I found I have a problem… [more]. My paint colors are not normal. Either they hired a foodie to name paint, or I am like a
Tzaziki: dip, condiment or chutney?
It started out as a lunch. In fact, it wasn’t even supposed to make it past the ‘useful for dipping vegetables’ stage. I sliced the cucumbers and tomatoes for dipping purposes only: I swear. But then that lamb in the fridge was begging to be sliced thin and hotly sauteed and added to pita with this tzaziki dip—now turned condiment/sauce.
Then why not? I threw on the cucumbers and tomatoes… [more]
tomato sauce
It has been too long since I talked about tomatoes. My folks-in-law came over the other day bearing a pile of tomatoes from their garden. Drippingly sweet, these little gems have adorned plate after plate for 3 days and running. I have enjoyed them with mozzarella, poached eggs and rosemary toast. Tomorrow they will top quiche and nachos, and who knows about the next day!?
But I am talking tomatoes… [more]
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