Archive for the ‘Condiment’ Category

Feta Jalapeño Dip

March 2nd, 2016 4 Comments

    I love dips.  I love spreadable flavor that I can eat on a cracker.  Maybe it’s the social aspect of which it hints—Spreadable and Dip-able concoctions often mean time with friends and wine…and that just sounds like fun. We first tried a version of this in Washington D.C. and the salty-with-a-bite was a combination worth exploring.  It’s simple and could be used as a dip, spread, or enchilada filling.  There are many variations you could do with this

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Lemon Parmesan Dip

December 21st, 2015 3 Comments

  Last week my friend Frances hosted an afternoon of German star-making at her studio in the country.   These crafty projects can be so relaxing and even addicting. You need to concentrate enough to follow the steps in the correct order, and this necessary focus means you cannot easily think about anything else.  There is no room in the brain for daily or worldly concerns.  If you start fretting about your to-do list or the car that needs repairs you’ll accidentally rotate the star clockwise

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Cider Syrup and Local Vinegars

December 8th, 2015 9 Comments

  Apple Cider Syrup was the first recipe posted on this site and it seemed like time to give it another round.   Last weekend I was one of the guest demo chefs for the local foods extravaganza “FEAST” in Rochester, Minnesota and the obvious item for me to demonstrate was cider syrup.  I’m only 1/4 extrovert so I had to really charge my ‘people’ side battery and fortunately all went well.  The most amazing part of the weekend was meeting and discovering more

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Roasted Garlic

October 20th, 2015 No Comments

  There is something about the slow cook that sweetens everyone.  Roasted garlic becomes less sharp, deeper, sweeter, and in some ways more powerful of a flavor in dishes— a more enduring flavor.   Roasting is also a way you can preserve garlic to extend its life.  Maybe you grew some or scored an awesome deal on a pile of garlic from your Farmer’s Market but you’re not sure if it will keep long enough to use it—roasting and freezing is a great way

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Za’atar Carrots

October 6th, 2015 3 Comments

  Za’atar is a delicious and versatile condiment originating in the fertile crescent of the Middle East.  It generally is made from oregano, sesame seeds and salt, and variations may include other herbs like sumac, savory, cumin, coriander, fennel or caraway.  Like so many regional condiments or sauces, families would have their own versions and protect these inherited recipes.   I love the tanginess of sumac so I definitely wanted a version with this dark red ‘berry’. The furry berries on the right are from bushes growing

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Herbed Fruit

September 15th, 2015 No Comments

  Is ‘herb’ a verb? It is now.     I was recently asked to provide some desserts for a party in late September, a request I usually decline because I’m not baking-inclined, but they wanted the entire event to be gluten free so my empathetic streak took over.  A chocolate chile cake was of course on my menu but then I stumbled upon gluten free angelfood cake recipes online, and on chow.com found the idea of combining strawberries mixed with fresh herbs as a topping.  What

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Ancho BBQ Sauce… or is it Chutney?

September 1st, 2015 No Comments

  It’s kind of a chutney, kind of a móle, kind of a ketchup…don’t let the label inhibit you.  It’s tasty and it goes well with warm things, that’s the most important thing to remember.   Anchos are dried Poblano peppers.  They generally have only the mildest of heat, but exhibit a rich depth that is almost sweet and even fruit-like.  Scott and I sometimes use them puréed in chocolate cakes as a secret ingredient to give a bit of warmth but without overpowering the experience.

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Yellow Pepper Pesto

July 14th, 2015 No Comments

  Colorful tasty vegetables or herbs ground into a paste…’pesto’ is a loosely used term.  The word pesto comes from the Italian word ‘pestare’ meaning to pound or crush.  Texture has such an impact on the way we perceive and taste a dish, and crushing or pureeing helps create a silky coating that adheres well to sauce-vehicles like pastas and vegetables.     This is a light and lovely spread that could be served over fish, noodles, vegetables, or chicken and has the extra bonus of being

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Salsa Verde…version 564

June 17th, 2015 No Comments

  Spending time in Mexico led me to believe that all salsa verdes included tomatillos.  But no…if you follow the latin-based language back across the ocean salsa verde looks a tad different.  Still ground into a potent green sauce, Italian and Spanish salsa verde usually involves anchovies, parsley and capers.  Garlic and lemon are a friendly addition to this mix as well.     Capers are the pickled edible flower buds of the caper bush (or Flinder Rose), though there are other seeds that can be used.  What’s

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Nutritional Yeast

January 27th, 2015 5 Comments

  The International Paralympic Committee’s Nordic Skiing World Championships, right here at Telemark Lodge in Cable, Wisconsin near our winter home-base.  The paralympic equivalent to the World Cup, this is the championships for athletes from around the world competing in biathlon and cross country skiing.  It’s incredible to be this close to world-class skiers, watching their smooth techniques and stamina, and all of this combined with the phenomenal spirit of individuals overcoming the challenges of missing limbs or being visually impaired.

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