Frozen Garlic and Onion Puree « Vegetarian Perspective. Onions and garlic are rolling out of the fields and into our kitchens, and school is about to start. What do these two ideas have in common? Kids, shortcuts and planning ahead. Here’s the kid part: I am fortunate to have a child who is proud to tell anyone that he likes onions, but I know lots of families with picky eaters who will go through great pains to avoid these foods. My Brazilian aunt couldn’t stand that her daughters wouldn’t eat onions or garlic, so she began to puree them with olive oil. I’ve made pastes like Thai curry and roasted chile and frozen them successfully before, so I thought I’d see what happens with the onion garlic combo in the freezer.
I have an automatic ice-maker and no ice cube trays so instead I use a cake pan to freeze my purees. Once the paste is a little frozen, I score it with my pastry blade then pop it back into the freezer to firm up. After it freezes a little longer, score it again on the lines. Frozen Garlic and Onion Puree Recipe Ingredients: Obatzda. Look at the calendar! Just a few days left to milk my Oktoberfest theme! If there were one month to be stuck in for all kinds of reasons, let it be October. Here is the spread from this past Sunday. It is called Obatzda, which sounded more Polish to my husband, but from what I can gather is Bavarian in origin. Although born of bier hall revelry with all of its 44 oz. stein swaying imagery, Obatzda is at home in the home as well. Obatzda makes about 3 cups 1 medium bulb of garlic Olive oil Kosher salt 1 pound camembert cheese, rind removed and cut into pieces; at room temperature 6 ounces cream cheese, at room temperature 1/4 cup (2 ounces) unsalted butter, at room temperature 1/4 cup dark German beer (I used Beck's Dark) 1 teaspoon caraway seeds 1/4 teaspoon paprika 1/2 cup sweet onion, finely diced; rinsed under cold water and dried on paper towels Kosher salt and freshly ground black pepper to taste 1 Tablespoon chopped chives Accompaniments Radishes, sliced Gherkins Rye Crackers.
Runs With Spatulas: Compound Butters. Let me tell you, it's not the easiest thing in the world to come up with a completely finger-food-only meal. Especially when you're not just focused on heavy appetizers, but on actually serving sides. Goodbye pasta salad. Goodbye chips and dip. Hello corn on the cob. Problem solved. But what's the one thing everyone loves to do to corn on the cob? So I might have cheated, and bought little disposable cups to put the butter in and given out knives -- BUT it still worked, and I say it still qualifies as "finger food".
Since we were on a roll with trying new beers and new hot dog toppings, why not go all out and have new butter flavors while we were at it? So not regrettable. 1 1/2 cups butter, at room temperature3 tablespoons parsley, minced1 1/2 tablespoons garlic, minced1 tablespoon Italian seasoning3/4 teaspoon red pepper flakes In a medium bowl, use the back of a fork to mash the butter. Makes: 12 tablespoons (serving size: 2 teaspoons)
Tzatziki (Greek Cucumber Yogurt Dip) Dips! I loove dips. Frankly, a chip is no chip without some added flavor. I keep at least 2-3 different dips in my fridge at one time. Speaking of which, there's this amazing (AHHMAZING) dip that Tali (my roommate) and I are addicted to. Caramelized Onion Dip from TJ's. Another dip which I'm quite fond of is Tzatziki; Greek Cucumber Dip. Ingredients:6 Persian cucumbers, peeled and chopped2 (6-oz) containers of plain Greek yogurt2 tsp. white vinegar or lemon juice1 tsp. mint flakes2 scallions (green part only), chopped1/2 tsp. honeySalt and pepper to taste Directions: 1. Eat & Enjoy! Tzatziki (Greek Cucumber Salad) Grilled Portobello mushroom burgers and chipotle mayonnaise.
Since it’s summer and these mushroom burgers, which appeared in the Boston Globe last week, are so good, I am going to share the recipe with you. You may think I’m just being a lazy blogger. I am. As I said, it’s summer. I also know that many of you do not necessarily read the Boston Globe, and often the links to the recipes disappear over time.
So here is something for you or the vegetarian at your barbecue. Time to lighten up, grillside. I admit, I tried to entice College Boy to eat these by adding bacon. Grilled Portobello mushroom burgers Serves 4 One reader asked me for directions on how to cook these without an outdoor grill, so I am filling you in at the end of recipe. 4 thick slices red onion (3/8-inch each) 6 tablespoons olive oil 4 large (4-inch) Portobello mushroom caps 4 small plum tomatoes, halved lengthwise Salt and pepper, to taste 4 ounces cheddar (or other cheese), cut in slices 4 soft rolls, cut in half horizontally Chipotle mayonnaise (optional, see recipe below) 1. 2. 3. 4. Barbecue Dry Rub — Buns In My Oven. In theory, I’m a big fan of marinading meat before grilling it.
(Real quick…is it marinading or marinating?) I mean, it’s simple, right? You mix together yummy things, you put them in a bag, you add the meat to the bag, you squish it all around and then put it in the fridge for the day. At dinner time you grab the meat out of the bag and pop it on the grill. In practice, I kind of suck at marinading things. I’m not a very good planner. That’s when I bust out the dry rub. This would be good on chicken or pork. Ingredients 1/4 cup paprika 1/4 cup brown sugar 3 tablespoons garlic powder 3 tablespoons salt 2 tablespoons onion powder 2 tablespoons ground black pepper 1 tablespoon dried parsley 1 tablespoon chipotle powder (optional) Instructions Combine everything in a small bowl and stir well.
Oven Roasted Corn with Chipotle Butter. We often crave corn on the cob, don’t you? We love how sweet and juicy it can be and let’s not forget that any food that comes with it’s own handle (the husks) is pretty darn awesome! You could roast corn in the barbeque, but if that isn’t an option, your oven will work just fine! How to Roast Corn in the Oven To oven roast corn, simply place the corn husks directly onto the oven rack and roast for about 30 minutes in a 350 degree F oven. The result is pretty darn close to what you would expect if you were to use an outdoor grill, minus the obvious smokiness, which we did miss, but since the closest thing we have to a BBQ is our baby propane camping oven in the bottom of our storage unit, we were okay with it and took care of some of the smokiness with chipotle butter when serving. How to Make Chipotle Flavored Butter For chipotle butter, you will need softened butter, cilantro, lime and chipotle peppers in adobo sauce.
Next, add the flavored butter to some plastic wrap or parchment paper. Creamy Peanut Butter Dip {free of refined sugars} Arrabiata Sauce. As Kelly mentioned in this post, she is a reality TV junkie. I also enjoy reality TV, but I am more into shows like House Hunters, Chopped, Hoarders, and Expedition Impossible. And of course, our fave, Jersey Shore. Kelly loves The Real Housewives of New Jersey, so she wanted to give this recipe from Teresa Giudice a try. It was surprisingly good. I am not so sure how this is supposed to make you skinny though? If I eat this everyday will I be skinny? Doubtful. When Cliff and I were in Rome we had arrabiata sauce and Cliff LOVED it. Here is what you'll need. Start with the "quickie" sauce. Add basil and let simmer In a pan, saute the onions, garlic and carrots with olive oil Add the red pepper flakes Add the "quickie" sauce and then the red wine Add the ground pepper Add the freshly squeezed lemon juice to the sauce Add the parsley Pour yourself a glass of red wine (or two) and enjoy!
Heat the oil in a large saucepan over medium heat. Heat the oil in a large saucepan over medium heat. Cookies ‘n Cream Almond Butter Spread | Keep It Sweet. I like to have a variety of nut butters available to eat at any given time. As of last night, there were six open jars in my kitchen. I’m not going to tell you how many unopened jars are in the cabinets. Let’s just say that I invest in peanut butter like some people invest in the stock market. At the rate the market is going these days, I think I’m the smart one. Some time between last night and this morning, I decided that six jars of nut butter just weren’t going to cut it.
Have you ever dipped an Oreo into peanut butter? [print_this] Cookies ‘n Cream Almond Butter Spread Yield: Makes ~1 cup or 16 tablespoons Ingredients 1 1/2 cups roasted salted almonds1 teaspoons vanilla extract2 tablespoons almond milk2 Oreos (can use gluten-free) Cooking Directions [/print_this] A couple off topic items: Jackie from La Casa de Sweets organized a way for all of us to help raise money in Africa to help with the food crisis. Steve’s race is this weekend! How many jars of nut butter do you have on hand? Chili Garlic Paste. Chili Garlic paste is a basic element for any kitchen. Every corner of the earth uses this combination some time or the other, and for various culinary uses. In Indian cuisine, (for those who use garlic in cooking, for there are many who do not), this basic paste is a must have, make ahead, store in the refrigerator kind of treasure. There are many uses to it – a a flavor enhancer in a curry, to use to make a chutney/spread/dips/sauces, for various marination, and as a rub for vegetarian and non vegetarian dishes.
It works wonders when you have this ready and do quick rub on meat, cheese or vegetables before a summer grill, or reach out for that little container and add some of it to the curry sauce you are making. I know that the shelves of the grocery stores are well stacked with innumerable varieties of the Chili Garlic pastes and sauces and I myself use the Sriracha sauce ever so often – more for that extra zing while cooking than as a condiment. Chili Garlic Paste. Guacamole | Coconut Raita. Historically I haven't been a fan of guacamole; I don't dislike it I just find it a little bland, uninspiring and well, mushy. A few weeks ago, however, we visited our friends Dave and Esther for dinner and they served nachos with homemade guacamole to nibble on before the main event.
Esther's guacamole was divine - a garlicky and zesty taste explosion with a real kick from the chilli. Obviously I asked her to share the recipe but alas she couldn't as (in her laissez faire way) she had just thrown it together before we arrived. So, for the last few weeks Steve and I have been experimenting to try and recreate Esther's gorgeous guacamole and I think with the recipe below we have managed to get somewhere near. This, my friends, is guacamole that even Speedy Gonzales would stop for. Serves 2-4 Ingredients. Healthy tomato-onion jam | Sugar-free | A Fund for Jennie. This healthy jam is delish with tofu cream cheese on gluten-free toast This jam is based on a recipe by food blogger Jennifer Perillo.
Last week in my post on compassion I mentioned that the food blogging community was rallying around a woman named Jennifer Perillo who lost her husband suddenly. Like everyone, I wondered how I could help, and the Universe has responded in a beautiful way. Please note that the auction is now closed, and we raised $410! You can still donate to help Jennie and her girls by clicking here. Here’s how this all happened: 1. 2. 3. 4. 5. 6. 7. The jam is great on toast with cream cheese (real or vegan), and also would be delicious on chicken, pork, or tempeh as a glaze, or over brie for a party. Tomato Onion JamMakes 8 half-pint jars (240 ml each) Day before Remove the skins of the tomatoes by cutting an X on the bottom, then putting them in boiling water for about a minute. Core the tomatoes and chop coarsely. Heat the lids in simmering water. Cuisses de Grenouilles or Light and Crispy Frogs’ Legs. Sometimes eating unfamiliar food is easier in another language, sometimes not. We had frogs’ legs when we were growing up because my parents were from the South and to them, as to the French, they were delicacies.
I had to grow up a bit in order to like snails in any language and that was because the first time I had them, maybe I was 19, they were rubbery. Scientifically speaking, bad cooking can put you off anything. The reason for many people’s dislike of fish, I’d be willing to bet, is because they’ve never had it cooked correctly. Anyway, I did an excellent, excellent job on these frogs’ legs. Excellent :) Frogs’ legs do not taste like chicken. These legs, imported from Indonesia, were small with a very delicate flavor that you don’t find in the larger ones.
Light and Crispy Frogs’ Legs 1 lb of frogs’ legs 1 cup milk 1 cup flour 1 tsp salt 1/2 tsp pepper 1 tbsp paprika 1 tsp garlic powder Peanut oil Soak the frogs’ legs in milk for about 30 minutes. Like this: Like Loading... Chutney Chow-down – Tomato Thokku | Tadka Pasta. Continuing on our Chutney Chow-down trail, we’re cooking up a variant of the delightful Tomato Thokku from Southern India.
Part pickle, part chutney, this tangy concoction stays well in a bottle or jar for 2-3 days without refrigeration, so it’s perfect to pack up for a long road trip. Use it to enliven a routine bread-butter sandwich, add some zip to your bagel that’s smeared with humdrum cream cheese or as a side with puris or paranthas. It can even be mixed into plain steamed rice (along with a glob of ghee) for an impromptu tomato-rice.
As with any pickle or chutney, the spices are key to the lip-smacking taste, and here it is fenugreek powder that delivers complex undertones to the sweet and sour notes of the tomato. Tomato Pickle(Makes about 1 Cup) 6-8 Dried red chillies 1 Tablespoon sized piece of tamarind Dry Powder - 1 Tablespoon sesame seeds1 Teaspoon fenugreek/methi seeds1 Teaspoon coriander seeds1 Tablespoon black gram/urad dal 8 Medium Tomatoes ¼ Cup sesame/gingelly/til oil Note - Avocado and Bacon Salad with Avocado Dressing Recipe. After Friday’s somber post, today I thought we could continue on with my series of guest posts.
It’s been a very nice couple of weeks so far, having a few more hours to spend with my crazy kids. The last of the gorgeous extended summer days are definitely here. We’ve even planted our fall crops, though there are still plenty of vegetables coming out of the garden. Loads of zucchini, peas, lettuce, spinach, carrots, beets, radishes, etc. Soon corn, pumpkins, squash, apples, pears, plums and figs. I’m seriously in foodie heaven with this garden. Summer may be drawing to a close, but there are still plenty of warm days ahead, and the perfect patio food to me, is salad. Natalie and I have similar views on the world of food. Nancy has brought us a delicious salad post that is right up my alley, so enjoy! Have you ever been to a state fair or an expo where they have a huge, clear, plexi-glass box with money blowing around inside?
Avocados are one fruit (yes, it’s a fruit!) A Homemade Kitchen: Pizza Sauce | Handle the Heat. Low-Fat Tahini-Chickpea Dressing. Homemade Applesauce « In the Wabe. A cup of Mai: Tuong ot toi ( Garlic chili sauce) How to photograph steam | What's Cooking Mexico.
Spicy, Lime-y, Cilantro-y, Chunky Guacamole | Greek Salsa with Kefir > Sauces > - > Delicooks. Your food web portal. 10 Easy Kitchen Extracts to Make at Home. Homemade. Lentil Burgers with Tzatziki. Sans-wich with avocado sauce. Peanut Sauce or Salad Dressing | Food Doodles.