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 […]
Summer is almost over, and if you’re one of those people clinging to the last 80 degree days before you break out the sweaters, make this. It’s bright, zingy, and a perfect accompaniment to cheese! Especially soft cheeses like Brie and Stilton. We’re going to […]
A classic. A fixture. An icon. I was digging through some old pictures, and found this, back from when I first started blogging. It’s still a good recipe (it’s never failed me yet), but the pictures. Dear lord, the pictures. I was fond of overexposing things, and editing pictures til they’re so saturated you need sunglasses to look at them. If you can get through it, you’ll have a great, easy recipe. You can make it in about 5 minutes- perfect for someone dropping in unannounced. On another note, why do people romanticize that part of small town life so much? It’s rude! And annoying! And if I could never interact with people again, that would be great! Thank you for listening!
2 cups cherry tomatoes
2 oz basil
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons sugar
1 head garlic (some things never change)
If you have the time and motivation, make this ahead of time. It gets even better when it marinates in the fridge for a few hours. Let’s start with this picture of tomatoes. Yikes. I thought I was very sophisticated and skilled with my editing.
Place a lid over the tomatoes,
hold it in place, and then slice through with a serrated knife. I remember being thrilled when I discovered this trick. Okay, I didn’t discover it, but I like taking credit for things. Call me Christopher Columbus.
This picture of sliced tomatoes may be the worst one. All uphill from here! I never understood that phrase. It’s HARD walking up a hill, especially if you’re as fantastically out of shape as me.
Throw the tomatoes into a bowl,
then wad up some basil and start hacking. I believe the technical term is a chiffonade.
Throw that in too-
and then we get to the garlic. Yum. It’s really better if you saute it, just to cut the bite, but I would not discover that for another 3 months.
Throw it into the bowl, and then pour in some sugar. Between the raw garlic, tomatoes, and balsamic vinegar, you really need it.
Now pour in the olive oil
and mix everything up. Add salt to taste. At this point, you can keep it in the fridge for a few hours, or finish it all now.
Cut a baguette into slices, butter it, and toast it in a pan, until it’s browned and crispy. Inexplicably, I did not take pictures of this process. Weirdo. Now just put the bread on a nice platter,
and spoon on some topping! This is a great appetizer, side dish, or even main dish if you’re feeling adventurous. There’s really nothing very adventurous about eating bruschetta for lunch, but I gotta get my kicks somehow.
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.
At the grocery store a couple of days ago, I went rogue. I got a lovely bunch of parsnips, along with sour cream and cheese flavored potato chips, 12 cans of chicken broth, pepper jack cheese, and a lot of other stuff. Then I had to accept the consequences of my actions, because parsnips go bad a lot quicker than I thought. So, I went into the pantry, grabbed a bunch of stuff, blended it up, and fried it. The American way!
One bunch green onions
3 inch piece of ginger
.25 oz marjoram
1 tablespoon horseradish
2 tablespoons capers
1 tablespoon mayonnaise (not shown)
2 tablespoons honey
½ tablespoon paprika
10 cherry tomatoes
2 tablespoons olive oil (not shown)
Optional: Grated parmesan, for serving
Preheat the oven to 375 F
Start by peeling all the parsnips. And a tip to make cleanup easier: lay a paper towel on the cutting board, and peel onto that. That way, you can just fold up the paper towel and throw it in the trash. It makes it much simpler!
Now slice them into chunks, slice the chunks into strips, and then finely dice them.
You can make the chunks larger if you have faith in your food processor, but mine is very old and delicate. And besides, having faith in things (food processors, democracy, etc) hasn’t exactly turned out well. So maybe just dice them!
Throw the veggies on a shallow pan or cookie sheet, pour the olive oil on top,
and roast the parnsips for 20 minutes.
Once the parsnips are done, remove them to a plate and put them in the fridge to hasten the cooling process
Now peel and dice the ginger, then slice up the marjoram and green onions. Reserve a bit of the green part of the onions as a garnish.
Throw the ginger and green onions into a food processor, then the horseradish,
and honey. If you spray the spoon with nonstick baking spray, honey doesn’t stick! That tip changed my life. Forever.
Now add a pinch of salt,
and blend it all up! Then realize you forgot the mayo and add that.
Now add the parsnips to the processor,
and then heat up some oil in a pan. I tried to deep fry these. It didn’t go well. Thankfully, my mom came up with the idea of pan frying them. I love my mom. She’s good at thinking on her feet. Anyways! Spoon the mix into the pan, forming little rounds.
Let them cook about 3 minutes per side
then remove them to a plate. Garnish them with parmesan (optional),
and the green onions
These will change the way you look at parsnips forever!