I've had a few requests for this recipe, an unfortunately I don't have photos of the whole process, but next time we make this I'll take pictures and add them to this post. Last year Bill made a big batch of this when he picked peppers from our garden. Then he froze it in an… Continue reading Red Thai Curry Paste
Garam Masala is a blend of spices individually toasted to release and enhance both flavor and fragrance. There are many varieties of Garam Masala - sweeter, hotter, and so on. You can change the amounts of ingredients to suit your own taste. Below is "No. 1 Garam Masala" from Charmaine Solomon's The Complete Asian Cookbook.… Continue reading Garam Masala
Didn't feel like putting much effort into dinner last night. So I made some baked chips out of leftover soft tortillas...and some crisp cheesy garlic toasts out of a leftover half loaf of ciabatta...cooked some shrimp...some edamame...put out the leftover small blocks of various cheeses in the fridge...crackers...smoked oysters...cucumbers...and these two bean dips. There was… Continue reading Two Easy Bean Dip Recipes
We're getting close to the finish line. A week ago I prepared the brine according to the directions by Bruce Aidells in the March issue of Bon Appetit Magazine. This past Monday I turned the pieces of brisket over in their brine for the other half of their 8-day brine soak. Tomorrow night I'll be… Continue reading Corned Beef Project: Day 8 – The Condiments
I love this sauce. It may have been part of the first meal Bill cooked for me...or maybe the second. It comes from Betty Crocker's Mexican Made Easy - published in 1993, I think it may be out of print now. Bill bought his copy for $2.99 at a Building 19 store an eternity ago.
Anyway, from Chapter 2 in the book - "Sizzling Sauces and Sides" - the description for Green Sauce is as follows:
"This is a suave chile sauce, slightly chunky and rich with cream."
This is from the book Keo's Thai Cuisine, written by Keo Sananikone and published in 1986. It's one of our favorite curry pastes.
I started making dinner around nine this morning. After yesterday's summer-like heat, this morning there was a very chilly breeze shaking up the leaves and cooling things down. The perfect day to make a sauce...
Two weeks ago I bought about twelve heads of garlic, intending to roast them in olive oil at the same time as some of the batches of tomatoes I'd been doing, but I didn't get to them until today.