Category Archives: Condiments

Quick Pickle

Pickling’s a great way to prepare vegetables for a cold meal or snack. This is the fast and easy method that takes less than an hour and will give you something that will keep in the fridge for weeks.  It’s perfect for anyone who wants to take some time on the weekend to cook for the coming week.

Service

Easy, fast and full of flavor. Just the way I’d like to be remembered.

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Filed under Condiments, Salads, Technique & Dirty Secrets, Vegetarian

Vegetable Vinaigrette

Cooking’s often like life.  The highs are high and moments of regret can have a sour taste.  But sometimes these can be turned around.  Take, for instance, the regret of getting a dozen ears of corn because they were on sale.  So what if I spent less than if I’d bought six?  There’s still a boat load of starchy kernels slowly decaying on the counter.

Worth Repeating

Worth Repeating

This means it’s time for a repeat post on vegetables and salad dressing.  Billed as a fancy salad or condiment, veggie vinaigrette’s nothing more than a way to resurrect expiring produce (look in the bottom of your crisper lately?).

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Filed under Condiments, Salads, Sauces & Stuffings, Vegetarian

Chicken Stock

I post a lot about cooking with boned chicken and fish.  It’s great presentation and easier to eat (why else would markets sell filets and breasts?).  It’s also the way cooking used to be done, because bones have all the goodness of marrow and texture of gelatin, and who wants the yummy firm stuff going to waste?  So use the bones for stock.

at the heart of most things savory

Making stock requires a bit more organization in the kitchen.  After a few times it becomes habit.  And there’s no comparison between the tepid stuff you bring home from the market and a quart of fresh stock waiting in the back of the fridge.  This is a basic recipe, so add whatever herbs you like, or a full bouquet garni if you want to get fancy.

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Filed under Condiments, Soups & Stews, Technique & Dirty Secrets

Garlic & Olive Oil Dipping Sauce

Ever get too much garlic and wonder what to do with the excess before it turns?  Try making garlic & olive oil dipping sauce.  It will last for months in the fridge without loosing flavor or texture.  You can use it as a condiment on bread, a marinade for meat or poultry, or a substitute for pesto in pasta.

the perfect use for aging garlic

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Filed under Condiments, Vegetarian

Mayonnaise

Recall the raves about fresh mayonnaise?  In the age of Cuisinart fresh mayo spiced to taste is nothing special.  So give it a try and get ready for a big surprise.  Easy to make, mayonnaise is ready in five minutes and can keep for several days in the fridge.  Play with different seasonings to create your flavor.

so much better

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Olive Oil & Lemon – a Marinade or Dressing

This works as a basic marinade or basting liquid for chicken, turkey, fish or veal – anything that requires a light touch.  It’ll also work as a salad dressing.

 

give it a swirl

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Coffee Syrup

Just one cup

This is for all of us who’ve seen coffee syrup on a recipe and been totally confused, with confusion turning to anger when we realize that commercial syrup comes in quantities that we’ll never use. It’s also a nifty way to make coffee in the morning without the hassle of filling the press or pot.

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