Search Results for condiments + sauces

meyer lemon curd

January 17th, 2012

I’m going to do it again—winter citrus’ i heart you! This time I’m going to sing the praises of meyer lemons, the sweeter, more sophisticated cousin to the lemon. Meyer lemons have a smoother skin and are often slightly more orange than a common lemon. They bring depth to dishes like lemons do, but they just have a little less tartness. And since they’re not in the grocery store year round (at least in NYC), they feel like little treats. So this week, upon being invited to a brunch party at a friend’s house, I decided to make some meyer lemon curd. It’s a snap to make and tastes like heaven on everything from toast to waffles.

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tomato jam

September 19th, 2011

Fall is coming on quick. It’s a change that I’m really looking forward to, but I’m a little sad to see the summer veggies fade from the farmer’s market. So while they’re still at the market, I took the opportunity to pick up a big old bag of roma tomatoes, eager to preserve some of their goodness for a little while longer. The thing is, a bag of tomatoes at the end of the season is kind of a lot of pressure to make something awesome. Do I make tomato sauce or do I go with something new? Yowza… Well I ended up going for the latter after I found this recipe for tomato jam from Mark Bittman. It’s a fairly easy recipe that’s packed with flavor—and better yet—it’s super versatile. In the day since I’ve made it I’ve used it in my breakfast, a snack and dinner. Pretty awesome, right?

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pickled peppers

August 10th, 2011

Pepper season is gearing up and I always find myself buying them like they’re going out of style. What can I say, I like spicy. Looking for something a little different than just adding them to salsa, I thought I’d try my hand at a pickling some peppers.

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strawberry conserve

June 16th, 2011

I’m just going to go ahead and warn you that you’re going to be seeing strawberry recipes galore. I promise to do my best to keep it interesting. I saw the recipe for this little number in the latest issue of Bon Appetit and decided I needed to make it asap. Oh boy, am I glad I got on it! This strawberry conserve is like magic summer sauce. Since making it I’ve used it on waffles, in a strawberry fool, on a slice of bread and I even used the liquid in a beverage. I mean, come on, what’s not to love about that?

Not only can it be used in a million ways, but it takes very little effort. We’re talking strawberries, sugar and a lemon rind. Toss them in a pot and let the juices mingle for a couple hours—this involves no heat, so you can go about your day without worry. Then you’ll heat them on for a few minutes to get it a little more syrupy.

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homemade applesauce

November 15th, 2010

It’s apple central over here! I’ve been stocking up each time I go to the market and this past time I had applesauce in mind. a) because homemade applesauce just sounds delicious and b) because I saw this cake and felt the immediate urge to make it. I’ve got a few too many projects going on around here so I have to take one thing at a time and applesauce seemed like a good place to start.

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peanut butter

September 27th, 2010

Ever since I first came home with a tub of freshly ground peanut butter from Whole Foods, I’ve been meaning to give it a try at home. Peanut butter has always been a favorite of mine, but sweet goodness, the flavor and texture of just ground peanuts is magical. After making a trip to my local bulk food mecca (woohoo Sahadi’s) I came home with a big old bag of peanuts specifically for a little homemade peanut butter. It was perhaps the easiest and most satisfying thing I’ve made in long time.

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bourbon barbecue

May 18th, 2010

Warm weather is coming our way and that means barbecue. In fact, I think this may be the summer of barbecue for me. I’ve already become addicted to the orange chipotle sauce, but I was looking for something with a little less spice. That’s when I discovered this genius idea: bourbon barbecue sauce! I love bourbon and I love barbecue, it kind of sounds like a match made in heaven.

I know I say this all the time, but this is easy stuff! Not as easy as squeezing store-bought sauce from a bottle, but it’s pretty close and come on, the flavor you’re going to get in this sauce far outweighs that stuff. There are only seven ingredients, bourbon, ketchup, mustard, soy sauce, brown sugar, shallot and fresh rosemary. All you need to do is mix those up and simmer it on the stove to thicken it for about ten minutes and you’re ready to go. Easy!

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rhubarb + red onion chutney

May 6th, 2010

I’m on a roll with rhubarb. I have to say, it’s put quite a pep in my step and boy did I need it. While I love rhubarb in desserts (you haven’t seen the last of rhubarb desserts!), the other thing I like to make with it is chutney. Spread on a piece of bread or on a nice prosciutto sandwich with a bit of cheese, it’s a little piece of heaven. For my first chutney of the year I whipped up a little number I’ve been calling rhubarb and red onion chutney.

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