This Cumin-Herb Sauce Is Thomas Chen's Secret Weapon. A few years back, chef Thomas Chen dunked crispy langoustine into a basil dipping sauce while dining at Les Fables de la Fontaine in Paris.
“I was inspired,” he says. “I wanted to create my own version of the sauce. So I went back and tested different herbs and different citrus.” He then added smokiness with cumin, a rounded sweetness with honey and a hit of acid with lime. His resulting cumin-herb sauce is smooth, bright, sweet and smoky (see the recipe). The key to attaining the right mix of flavor is to let the herbs take center stage, Chen says. Once that perfect formula is achieved, the sauce has no limits. Straight-Up Dipping Sauce: To recreate Chen’s Parisian experience, set a dish alongside fried chicken, french fries or spring rolls for straight-up dunking. RELATED Have a (Cheese) Ball » Quick Crudo: For a bass or fluke crudo dish, mix one part full-fat coconut milk with two parts herb sauce.
The Sam Livecast - Episodes. Processor weeks slams shut with homemade mayo.
It’s something that once you make it, it’s unlikely you’ll buy it again. Find the recipe here. Start with a can of white beans, add pretty much whatever you like and bingo, an almost instant appetizer. White Bean Crostini recipe It’s processor week ladies & gentlemen, and we start simply by making peanut butter and ten second whipped cream. PPB recipe Pickling Week ends with the grandaddy of all things pickled, the class Dill Pickles. Find the recipe here. How to Make Pesto like an Italian Grandmother Recipe.
If you've ever tasted pesto in Italy you know that the pesto here in the United States just isn't the same.
I received a lesson in how to make pesto from a real Italian grandmother last week and now I understand the difference and what makes it so. My friend Francesca makes the trip from her small town near the pesto-epicenter of Genoa, Italy to San Francisco once or twice a year - this time (lucky for us) she brought her mom and two-year old son Mattia. Dill Pickles - The Sam Livecast. Pickling Week ends with the grandaddy of all things pickled, the class Dill Pickles.
Ok, so I’m Jewish and for some reason they’re in my blood, but they are sooooo damn good. Just make em. Find the recipe here. For the Mixtresses: Sweet Roses Hair Tea (stevia for itchy scalp) I mean, the scalp is just skin, yes? So I’m thinking this may be the ticket: “Stevia concentrate in the form of drops has also been used directly on sores or blemishes to promote healing. For this reason, some advocates of stevia use it on other skin conditions such as eczema, dermatitis, or minor cuts or wounds.” ~ Stevia by Rita Elikins, M.H. Which led to this: Sweet Roses Hair Tea Ingredients (click the links to shop ‘em) 2 teaspoons dried stevia; know to treat skin conditions such as eczema, dermatitis, or minor cuts or wounds.2 teaspoons dried rose buds; antiseptic, antiparasitic and anti-inflammatory properties soothe, heal and increase blood circulation.2 cups water Bring water to boil in a small saucepan and add stevia and rose buds.
Turn heat off and allow herbs to steep for 30 minutes. Strain the herbs from the tea using a strainer or cheesecloth. Make Your Own Almond Milk - Paleo Paisan. Almond milk is a great paleo substitute for cow’s milk.
I find I use it mostly in smoothies, sauces, purees, and coffee or tea. It’s not nearly as complicated as you might think. I bet you can even make it right now with all of the tools you have in your kitchen. All you need is water, almonds, a blender, a large bowl and a clean kitchen towel. Sam the Cooking Guy - Dill Pickles. Makes 12 pint jars Whether in a Cuban sandwich, in tuna salad, a bloody mary or just out of the jar standing in front of the fridge late at night - dill pickles are one of my favorite things.
Ingredients 12 pint canning jars with lids, sterilized according to package directions 20 cups water 1 cup white vinegar 1 cup pickling salt Pickling Cukes, quartered lengthwise into spears 3/4 cup pickling spice Approximately 1.5 cups fresh dill - still on the stalk 12 dried red chilies 24 cloves garlic Steps Make the brine by bringing water & vinegar to a boil - once it does add salt When the salt is fully dissolved - turn off the heat In the bottom of each jar put 1 tablespoon pickling spice, about 1 tablespoon dill, 1 red chili and 2 garlic cloves Fill jars with pickles florets - pack it tightly Add another tablespoon of dill on top of the the pickles, then fill jar to the very top with brine Put on lid and seal tight Store in a dark, cool place about 2 weeks then put in the fridge.