Fried Garlic Peanut Sauce
To most North Americans barbecue sauce is some variation on a combination of ketchup, brown sugar, and vinegar, but on any given day on Planet Barbecue probably far more people are dipping grilled meats in peanut sauce. The basic formula starts with deep-fried peanuts or peanut butter and the flavorings typically include garlic and ginger for pungency, sugar for sweetness, and fish sauce or soy sauce for saltiness. The peanut-sauce belt begins in Indonesia (its probable birthplace) and extends through Singapore, Thailand, and Malaysia, all the way to Hong Kong. The Singaporean version owes its fragrance to fresh lemongrass and ginger. Ingredients Instructions 1. 2. 3.
cauliflower and brussels salad
Oh boy, so we already know what a pest I can be, right? Well, yesterday I had the honor of running what should have been simple errands and yet each was more aggravating than the last, from the Verizon guy that seriously did not understand what to do with my $100 phone credit, the dress which simply did not exist and a line of ten people keeping me from just asking where it could be found and an Aveda employee, oh just don’t get me started because I have nothing nice to say about their eerie breed of worker ants on 5th Avenue. When I got home, frozen like a cranky popsicle, I eagerly dug into the bag of groceries Alex had picked up for our dinner only to find that the store had only white cauliflower left, and I’d wanted the purple, orange and green! I decided that the recipe was boring and I didn’t want to make it at all if it couldn’t be pretty, and oh my god, could I be more annoying? Such a tease, right, all this talking about cookies? Servings: 8 (Deb: Wha?) 1. 2. 3.
tomato salad with crushed croutons
We spent the last week in what I call the vacation trifecta: among beaches, wineries and farm stands. The vacation was supposed to be a reward for getting my book finished by August 1st. Instead, I all but tried to cancel the vacation when I realized I wouldn’t be done. Despite all of my practice over the last few months, I’m not very good at not finishing things. Thank goodness we went anyway as we had fantastic vacation, I dare say the best one we’ve had since adding another member to our family. Finally, there were the s’mores. There’s an organic farm on the North Fork named Sang Lee that’s famous among the locals. Tomato Salad with Crushed Croutons The recipe below is fairly basic, but in the realm of tomatoes and bread, there are innumerable ways to tweak it. Tomato salad 1 pound cherry or grape tomatoes, mixed colors if you can find them 2 teaspoons olive oil 1 tablespoon mellow red wine vinegar (yours isn’t mellow? Handful basil leaves, slivered.
Asparagus Quiche with Tomatoes and Tarragon
Real men are vegan, and they do eat vegan quiche. We really wanted to make a vegan quiche that didn't include tofu or nutritional yeast because every vegan cookbook in the world has one of those. So instead we created a blend of beans and walnuts, making this quiche tender and creamy with a crispy crumb top. It's a pleasure to sink your fork into during brunch, lunch, or dinner. Serve with a Caesar Salad on the side. 1. 2. 3. 4. 5. 6. 7. 8. 9. Basic Single Pastry CrustMakes 1 pastry crust This recipe produces a flaky, all-purpose, unsweetened pie crust. 1. 2. 3. 4. 5. 6.
Brussels Sprouts Salad a la M. Wells recipe on Food52.com
Author Notes: At a farewell party for Christine Muhlke, who is leaving her job as the food editor at The New York Times Magazine to become executive editor at Bon Appetit, the menu was very Gilded Age. There was veal tongue salad and coquilles St. Jacques, Tom & Jerry's mixed by Christine's husband, Oliver, and a good boozy punch, all laid out on the diner counters at M. Wells in Long Island City. Toward the end of the party, just before the chef brought out a bunch of freshly shot woodcock for guests to help pluck, they set out a bowl of salad. Serves 4 This recipe is a Community Pick! Popular on Food52 and Provisions
Curried Cauliflower
Pasta with Garlic and Oil | The Splendid Table
Aglio e Olio It pays to use high-quality extra-virgin olive oil in this dish. 1 pound spaghettiSalt6 tablespoons extra-virgin olive oil12 garlic cloves, minced3/4 teaspoon red pepper flakes3 tablespoons chopped fresh parsley2 teaspoons lemon juice1 ounce Parmesan cheese, grated (1/2 cup) 1. Bring 4 quarts water to boil in large pot. 2. 3.
Hashed Sprouts with Hazelnuts and Fried Capers
We mentioned yesterday that we're slightly obsessed with Brussels sprouts at the moment. Here's the latest product of that obssession: a quick, bright hash of chopped Brussels sprouts with quick and salty fried capers and the mellow nuttiness of hazelnuts. This dish was totally inspired by the warm salad of Brussels sprouts leaves with fried capers and hazelnuts at Contigo, a great Spanish and Catalan restaurant in San Francisco. We had a very memorable meal there a few weeks ago, but it was this dish that took the top prize. Fresh, warm, and interesting. This recipe riffs off that one but sticks to a slightly easier preparation by hashing the sprouts (just chop them up fine, or use a mandoline). Hashed Brussels Sprouts with Hazelnuts and Fried Capers serves 4 1 pound small Brussels sprouts, washed and trimmed1/2 cup hazelnuts, roughly chopped3 tablespoons olive oil1/4 cup capers, well-drained1 lemon, squeezed for juiceKosher salt and freshly ground black pepper (Image: Faith Durand)
Maple Bourbon Bacon Jam
I do not know how I could have possibly missed the whole bacon jam band wagon when it came around a while ago but I recently discovered it and jumped right on board! I mean, how could you possibly go wrong making a jam where the primary ingredient is bacon? I was completely smitten with the idea and had to make a batch right away! Luckily it was pretty easy to find a bacon jam recipe online, there are a ton of them and each one was a little different. Bacon jam is really easy to make which is good because you are going to be wanting to make it all the time! While I was writing the recipe and making the jam ideas of how to use it were flying through my head and I look forward to sharing some of them with you later in the week. Get 5 Closet Cooking cookbooks in a bundle for a 30% discount over buying them individually. Maple Bourbon Bacon Jam A sweet, salty, smoky, spicy and down right tasty bacon jam that is the definition of umami! Servings: makes 1-2 cups Printable Recipe Ingredients
