Ajvar is a type of pepper relish. It has garlic, roasted red peppers, and you can spread it on bread. I’m sold. It’s the simplest thing in the world to make, and barely takes 10 minutes. If you already have jarred roasted red peppers, it’ll […]
Eggs Benedict might sound fancy and intimidating- like something Throckmorton Philippe the Third might eat for breakfast, or something you’d get for $40 at the new brunch place in Pittsburgh. Is Pittsburgh cool yet? I can never tell if people hate Pittsburgh ironically or not. […]
Here are quick recipes, photos, and monologues for all the stuff I didn’t take complete pictures of.
Here’s the whipped cream- I was going to make clotted cream, but the thought of leaving a dish of heavy cream in the oven overnight made me nervous. Still tasted good with scones!
Speaking of scones, I made this raspberry sauce to go with them. It’s literally just raspberries, and a little bit of water. I’d say about a tablespoon! You can add some sugar, if you like things sweet.
The last- and arguably most important thing- was the sandwiches. You can’t have high tea without sandwiches! You need them to cut all the sweetness. I used brioche buns, and made, respectively, pear and ricotta, roast beef and mustard, and radish egg salad. It was good.
P.S- My sister made merengues!
Are you one of those fine vegetarian people who loves the sauce that comes with chicken tikka masala, but aren’t too fond of the chicken? Well, I have good news for you. Although, if you’re a vegetarian, it isn’t too peachy an idea to eat chicken tikka masala. The chicken has either cooked in the sauce, infusing it with all it’s poultry-ness, or the restaurant is just throwing in day old tandoori chicken, which can be used for a hockey puck in a pinch. And if it’s the latter one, get up from your table, and run. That place is up to something fishy. Or chicken-y. You get the point. And while we’re on the topic, tandoori chicken is NOT just any South Asian spiced chicken. Tandoori chicken is any chicken that’s been cooked in a tandoor oven, usually characterized by it’s bright orange exterior. Unlike the president, it’s juicy and tender on the inside. If you’ve seen the Nightmare Before Christmas, you’ll remember when Oogie Boogie came undone. That’s what I imagine the president’s insides to look like. Anyways! This sauce is creamy, flavorful, and completely vegetarian! If you’re looking for a vegan recipe, well pal, you’re on your own. Or I guess you could just sub almond milk. The best part of this is that it’s ready in just 17 minutes!
3 cups tomato sauce
1 ½ cups heavy cream
1 head of garlic
3 tablespoons brown sugar
1 teaspoon turmeric
⅓ cup chopped fenugreek leaves
⅓ cup chopped cilantro
2 teaspoons cumin
2 teaspoons coriander seeds
1 bay leaf
1 teaspoon black peppercorns
Start by peeling and dicing the onion. You can use a yellow onion if you like, I just like the red ones. Raw, red ones are much stronger, but cooked, there isn’t much of a difference.
Set that aside, while you peel and dice the garlic. I don’t know if I’ve just desensitized myself to garlic, but even when I put a head, I can’t really taste it!
Once those two are done, heat up some oil (not olive, please) in a Dutch Oven or other similar pot, and throw in all the spices, with the exception of the turmeric. Mix them around,
and then throw in the onion and garlic. When I make South Asian food, I almost always put ginger in- ginger, garlic, and onion are the holy trinity of South Asian cooking! But a dish like Shahi Paneer is supposed have a sweetness, and the sharp, bitter taste of ginger throws that off like you wouldn’t believe.
Stir the onion and garlic in, and let them soften for a bit.
Now pour in all the tomato sauce,
and the sugar. You might’ve been surprised to see such a high sugar content in this- but between the acidic tomatoes and spices, you really need it! Speaking of spices, feel free to throw in some chilis if you like that sort of thing. I’m not in the mood to run around the house screaming and clutching my throat and downing gallons of milk, so I left them out.
Now throw in the turmeric- it serves no purpose except to add some color. I kid. But that is it’s main purpose. Technically, I could’ve achieved that with food coloring. See, when I’m cooking for my whole family, you wouldn’t BELIEVE the amount of things I gotta factor in. It has to be vegetarian, not have that much fat, can’t have more than a teensy touch of cheese, has to be flavorful but not spicy, but kind of spicy, have nothing artificial- and that’s not factoring all the other phases they’ve gone through. Gluten free, vegan, no lactose- I’ve seen it all, and I’m not even 16! Sorry. Rant over.
Throw in all the leaves,
stir them around,
and let them wilt a bit. By now 16 minutes should’ve gone by- so pour in the cream and some salt,
mix it around,
and serve it with naan, paranthas, or rice. This is one of my favorite quick, one-pot dinners!
So far, applesauce week has consisted mostly of healthy baked goods. There’s been some mac and cheese. Some nice breads. I bet you didn’t see this one coming. Yes, you can, in fact, use applesauce to make barbecue sauce. And darn good BBQ sauce at that! If you’ve never made barbecue sauce before, now’s a good time to try it. Come to think of it, now’s a good time to do everything on your bucket list (as long as your bucket list doesn’t include putting your feet up on a couch where every leader from Churchill to Angela Merkel has sat).
1 cup applesauce (it’s best to just use plain, cooked, pureed apples rather than the cinnamon variety)
¾ cup ketchup
3 tablespoons hot sauce
1 cup brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons paprika
If you’re short on time, you can’t go wrong with this. Perfect for when you have a bunch of people over, and you think the table looks a little plain and needs some jazzing up. One’s table can never be too jazzy. Who said that? Emily Post? You’ll need a pot, for starters. I love making sauces in this one. For some reason, making sauces in a nonstick pot feels very unprofessional to me. Pour in the applesauce
and ketchup. I need to confess something- I can’t stand ketchup on it’s own. In a sauce, it’s alright, but as a condiment? No. So much no. Some people actually put it on pasta! The horror! See, this is why the world is ending.
Next comes the hot sauce. There’s a nice condiment. I love it on buttered toast. I’m using my favorite hot sauce in the world (Cholula), but feel free to use any you like.
dding hot sauce eliminates the need to add vinegar, since it’s already in there. Now throw in the sugar. I love it when brown sugar falls out in one single piece. Very satisfying, like being passive aggressive to the POTUS on a food blog.
Now throw in the spices. And remember, if someone tells you you’re using too much garlic powder, look them in the eye and pour in more.
Now stir the whole mess together. Make sure you break up any chunks of brown sugar. Those have no place in barbecue sauce. Turn the stove on, and let it come to a boil. Make sure to stir it, or you’ll have one heck of a mess on your hands. If left alone, it could splatter all over any other pots you may have nearby. Of course, this isn’t a problem if you’re a goat, or a species of that variety, and enjoy eating steel. If you are a goat, by the way, congratulations on learning how to read! I knew you could do it.
Once it’s come to a boil, turn it off, let it cool, and baste it onto meat, fish, vegetables, a nice tin can if you’re a goat, or just pour it into a bowl and dip what you please into it.