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.
Category Archives: Condiments
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.
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?).
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.
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.
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.
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.
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.
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.
Fall means leaves, sweaters and tailgating. Salsa’s a big part of this, and often a big disappointment. The problem’s that folks want flamboyant colors, resulting in a mix of every brightly hued veggie and spice on hand. Yes, salsa can have many themes. Just not all at once, please.
So the rule’s to keep it simple and elegant. Here’s my take on a classic. Notice that I recommend using either garlic or shallot, but not both? In combination with lime juice either one is good, but all three together can be too much.
Summer’s come to an end but there are wonderful things that can be done with fruit, including tropical fruit, that will preserve the summer fun well into the winter. A versatile product is mango, which freezes well and can also be preserved in several ways. The recipe below is one option,