Search Results for condiments + sauces

orange chipotle barbeque sauce

April 29th, 2010

I first made this recipe a few months ago for Aaron’s birthday. Not only did the flavors sounds amazing, but since his birthday was on a weekday I wanted to it to be as easy as it was delicious. Holy smokes! Its spicy goodness knocked our socks off and I’ve been making it ever since.

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ridiculously easy butterscotch sauce

January 18th, 2010

Oooh la la, this is good. Really good. When I saw this recipe over on smitten kitchen and it was titled, ridiculously easy butterscotch sauce, I thought “yes please”. The combination of easy and sweet is more than enough to get my attention, but the richness of this sauce is what makes this a true keeper.

This recipe boasts a mere five ingredients, brown sugar, butter, heavy cream, sea salt and vanilla. If you have those ingredients and ten minutes, you’ll be exponentially happier than you were before, trust me.

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kumquat salsa

January 13th, 2010

I am constantly enamored by nature’s lovely ways. Sometimes it’s easy to lose sight of it when it’s so cold and blistery outside, but take a peek at your local market and you’re sure to find some beauty. Particularly if you happen to find a basket full of kumquats. If you’re not familiar with kumquats, they’re super cute little citrus fruits about the size of large pecans. In addition to being mini and cute, kumquats have a sweet, edible rind with sour flesh. After bringing home a boatload, I needed to use up at least a handful of those orange gems, which is how kumquat salsa came about.

The hardest part about this recipe is slicing the kumquats into thin rounds. Once you’ve gotten past that you’re golden. Chop up a purple onion, toss in some cilantro, a pinch of salt and pepper and maybe a dash of hot pepper flakes if you’re feeling spicy. Let that hang out for awhile so the flavors can meld. Right before you’re ready to serve, slice up an avocado and stir it in with the other ingredients. Read the rest of this entry »

thanksgiving: homemade butter + buttermilk

October 21st, 2009

Last year I totally flaked on Thanksgiving recipes for eatmakeread, so this year I thought I’d get a major head start and begin the sharing in October. After all, sharing with your favorite people is what Thanksgiving is all about, right?

I’m starting the whole shebang out with homemade butter and buttermilk, a tradition that my cousin Katie always made sure we had at Grandma CB’s table. Katie went the old-fashioned route and shook the butter by hand in a jar, but I’m going to cheat a bit by using the food processor. The food processor makes the whole process ridiculously easy and with only one ingredient to make two Thanksgiving essentials, you’re going to wonder why you haven’t tried this sooner.

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raspberry curd

August 24th, 2009

I picked up some of the last raspberries of the season last week and just because I knew they were headed out, I picked up an extra box for good measure. Then they sat in the fridge just waiting as I searched for the perfect recipe. I’m happy to say that just as I was about to put them in the freezer, I found one heck of a recipe to extend their lovely flavor at least a couple more weeks. Raspberry curd is one thing that I’ve never made, in fact, I’m not sure that I’ve made any curd before. Whatever the case, this recipe won me over… especially when paired with pancakes.

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fresh tomato sauce

August 18th, 2009

If you’ve visited your local market lately you’ll notice something. Tomatoes. Lots and lots of tomatoes in all sorts of shapes and colors. Each week I’ve been buying bags full and bringing my treasures home to make homemade tomato sauce. I’ve been playing with a few different ways to make it and I just kind realized something. You don’t have to do much to just-picked tomatoes to make a delicious sauce. The hardest part about this recipe is deciding when the best time to turn the heat of the stove on.

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sour cherry & peach salsa

July 27th, 2009

It happened again. I saw pretty fruit at the market and just couldn’t resist it. It’s that time of year when the market is in full swing, with lovely berries, stone fruits, plump tomatoes, all sorts of peppers along with everything in between. I’ve decided this is the summer of salsa, because I’ve been making at least one batch a week. I usually just chop up a bunch stuff, squeeze a little lime juice in it and call it salsa. This time I wasn’t necessarily even looking to make salsa, but I found this recipe that includes cherries, peaches and jalepeños and I was sold. Then I read it was written by Justin Rashid of American Spoon Foods and I knew not only that I was going to make it, but it was going to be awesomely delicious. If you’re unfamiliar with the American Spoon Company, they make delicious jams and spreads and they’re from Michigan, so they have a special place in my heart (I was born and raised in Michigan).

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raisin, fig & ginger chutney

April 20th, 2009

I had a sandwich recently that left me awestruck. It had honey turkey, manchego cheese and a spicy ginger fig chutney all on ciabatta bread. Each ingredient was delicious, but it was the chutney that really made the sandwich. Each bite brought forth a burst of flavor that was unlike any sandwich I had ever had. That’s when I decided I needed to recreate that magical chutney. Read the rest of this entry »