Search Results for condiments + sauces

fresh salsa

July 3rd, 2008

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I saw a carton of cherry tomatoes at the market and just couldn’t resist. I’m such a sucker for pretty things… Most people like to just pop cherry tomatoes in their mouths like candy, but I just can’t quite get into them. But one thing I can get into is salsa. So although it took a little more chopping that a regular sized tomato, I turned my pretty carton of cherry tomatoes into a lovely fresh salsa.

I roughly followed this recipe for tomato-serrano salsa on epicurious. The key to just about every salsa I’ve made is time. While it’s tempting to dig right in after you’ve put a little muscle into chopping all those ingredients, if you wait a day the flavors really meld together well. I also found that if you have an avocado on hand, you can get a delicious and quick guacamole by adding some of the salsa to it. It’s just good stuff.

strawberry jam

June 2nd, 2008

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Finally! We went to the market this weekend and I can’t tell you how happy I was when I saw tables of beautiful little strawberries. I immediately bought a few containers and started dreaming up ways of how to use them.

I read this article in Bon Appetit a few weeks ago and thought that it would be a good place to start. I only wanted to make one jar of jam, so I cut the recipe in a quarter. The scent that the strawberries sent wafting through our apartment was so amazingly delightful, the recipe would have been worth it if just for that. But luckily the jam turned out just as good as it’s smell. Fresh, in season strawberries just can’t be beat.

chili salt

May 19th, 2008

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My mouth is watering reading about this chili salt recipe. It sounds like an amazing flavor/texture combination. I can just imagine it on a juicy mango. yum yum yum!

strawberry salsa

May 13th, 2008

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Yup, you read it right. I got a crazy idea while wondering the aisles at the grocery store last weekend. I picked up a container of strawberries and then I glanced over and saw some jalepeños… and an idea was born. I’m all about combining sweet and spicy, so I thought a strawberry salsa would be an interesting experiment.

I picked up some other ingredients that I’d use to round out the salsa and made my way home. I decided to cook all the ingredients on the stove rather than just toss them in the food processor in hopes that the flavors would meld together a bit more. I’m pretty happy with the result. It turned out slightly sweet but gets a nice kick from the jalepeño. Unfortunately the strawberries aren’t in their prime right now, so I think I’ll try this recipe when strawberries are in season and it will really take the flavor up a notch.

Strawberry Salsa

1/2 pint strawberries sliced
3 tomatoes
1 small onion, chopped
1 jalepeño
1 handful cilantro
juice of 1 lime

1
Chop all the ingredients.
2
Heat about 1 Tablespoon vegetable oil in a skillet and toss onions in. Let cook for about 1 minute.
3
Add the rest of the ingredients, except the lime juice. Let cook for 5-10 minutes, until things get mushy.
4
Take the pan off the heat and let sit for a few minutes. Add the lime juice and stir.
5
Store in a few containers.

salsa

April 24th, 2008

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Even though none of the proper ingredients were available at the greenmarket, I was inspired by the other beautiful vegetables at the market and decided to stop by the grocery to pick up some tomatoes, peppers and onions to make salsa. I’ve made it before, sometimes it turns out good, other times it turns into a bit of disaster, like the time I put a few too many hot peppers in it and it nearly burned our tongues off. This time I took it a safer route and took it easy on the peppers. The result wasn’t perfect, but still tasty. I like smooth salsa, so I made sure it had a nice texture with a garlicy flavor and a little bit of spice from a jalepeño. I think once summer gets into full swing, I’m going to experiment a bit more by adding fruit or other flavors.

Salsa
4 tomatoes
2 cipolli onions
1 jalepeño
1 anaheim pepper
2 cloves of garlic
1 lime

1
Place tomatoes in sauce pan and pour just enough water over tomatoes to cover and simmer, about 5 minutes.
2
Once the skin has broken, remove from heat and let cool.
3
Roughly chop all the other ingredients and toss in food processor.
4
Once the tomatoes have cooled, remove core and toss in food processor.
5
Chop in processor until desired smoothness. Store in refrigerator overnight, I think it helps the flavors meld if you let it sit awhile.
6
Eat up!

sun dried tomato pesto

March 20th, 2008

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There’s something about pesto that I just love. It’s so simple, so tasty and so easy to make. When we went to Amorina a while back we had pizza that used a sun dried tomato pesto instead of tomato sauce and it gave the pizza an extra little punch. I was intrigued, so I found a recipe for sun dried tomato pesto and got to work.

All the recipes I found called for tomatoes soaked in oil so that’s what I used, but I think next time I’ll just use regular dried tomatoes because I think they have a tangier flavor. I simply tossed all the ingredients in my food processor and viola, I had my very own sun dried tomato pesto.

I used it on a whole wheat pizza crust the other night and it was good, although I wish it had a slightly deeper/tangier flavor. I’m planning on using the remaining pesto in a pasta/sausage/ricotta mixture one night this week. I think it’ll do the trick.

caramel sauce

March 18th, 2008

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Mmmmm. It’s making me drool just looking at it. Isn’t caramel just plain awesome? I think so. That’s why I was bummed when I continually failed at any attempt to make caramel. Either I let it cook too long and the sugar mixture dried up or I didn’t cook it long enough and it came out looking like melted butter. I finally had enough and buckled down to try this recipe.

I think the key is knowing how long it’s suppose to take for the mixture to caramelize. I was diligent about standing over the pot, occasionally giving it a swirl and keeping tabs on it’s color. After about 13 minutes, my sauce turned a medium amber color and I poured in the cream. Then I patted myself on the back because finally, finally I made caramel! And let me tell you, it is spectacular. Especially when poured over bacon ice cream.

candied ginger and rhubarb ginger jam

February 27th, 2008

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When I was at the farmers market this past weekend I picked up a bag of frozen rhubarb. I had a handful of recipes for desserts that called for rhubarb, but I wanted something different, maybe jam. So I did a little search and found this recipe for rhubarb ginger jam. It sounded absolutely delightful, like yes, those two flavors were meant to be.

This recipe is super easy, however, it did call for candied ginger, something that I was too lazy to go out and buy. So I just picked up some ginger root at a local store and decided to make my own by following these directions. That was pretty easy too.

In the end, I think this whole process could be done in less than an hour. The candied ginger took about 20 minutes and the jam took about the same time. And the result is super tasty. I had it for breakfast this morning and it’s got a nice sweet, but not too sweet, flavor with a touch of zing thanks to the ginger.

Candied Ginger

1 cup chopped ginger root (slice pretty thin, maybe 1/8″-1/4″)
1 1/2 cup sugar, plus more for coating ginger
1 cup water

1. Bring the sugar and water to a boil.
2. Toss ginger in sugar water and let simmer for 20 minutes.
3. Drain ginger with strainer and dry off with paper towel.
4. Sprinkle sugar to coat ginger.

Rhubarb Ginger Jam via epicurious

1 1-pound package frozen sliced rhubarb (unthawed)
1 1/4 cups sugar
3 tablespoons chopped crystallized ginger (about 1 ounce)
1 teaspoon grated lemon peel

Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes. Transfer to bowl. Cover; chill. (Can be prepared 1 week ahead. Keep chilled)