September 2011
17 posts
2 tags
Ginger Asian Spice Mayo
Continuing my current sandwich spread kick, here’s a similarly spicy mayo that has a bit of asian flavor to it.
8 oz Chickpeas
2 cloves garlic, minced
3 tablespoons grated ginger
1 tablespoon Tahini
1 tablespoon mayo
A dash of Asian Pepper Market spice
A dash of salt and pepper
You’ll notice this is very similar to a hummus recipe, and really it shares a lot of the same...
1 tag
Horseradish Avocado Mayo
Looking for a kick in your sandwiches? Try this:
Half an avocado
2 cloves of garlic
3 Tablespoons (or more) fresh shaved horseradish
A handful of chopped cilantro
2 Tablespoons Mayo
1 Tablespoon Olive Oil
Mix the ingredients until creamy and spread on your ‘wich of choice. Add more or less horseradish depending on the amount of bite you’re looking for. Also, if you want...
1 tag
A Different Method of Cream Braising
The method of cream braising I’ve been using to date has involved sautéing a vegetable in a bit of olive oil, then adding cream and reducing to a slow simmer, kinda like you would with a meat.
But, after stumbling on this recipe when looking to see if cream braising carrots was a “thing” I was found myself intrigued with their method.
The gist:
Sauté your vegetable like...
“Here’s the thing about cherry tomatoes: they’re already bite sized. But do...”
– Salt & Fat Summer Squash Pasta
Salt & Fat: Oven-dried Tomatoes →
saltandfat:
It’s here again, tomato season. As we established in our tomato-butter sauce post, you’re best off eating tomatoes one of two ways:
Fresh when in season
Preserved when not in season
The sauce is one way to lock in their flavor, cooked down and frozen for later use: a bowl of fresh…
Paprika on the Mac App Store →
My favorite recipe manager I’ve been using on my iPad has a companion Mac App. Find and add recipes on the Mac, and view them on your iPad when cooking/browsing.
