Sauces & Condiments Archives - Page 11 of 14

Grilled Buffalo Shrimp and Avocado Sandwiches with Blue Cheese Sauce

July 2, 2024June 19, 2015 by Emily

The fact that Matt grew up in a rural English village and I grew up in New York City means that, every so often, we have absolutely no idea what the other person is talking about.

For example, here’s an exchange that may (or may not) have occurred recently (it did not, but work with me here).

Emily: Less hit the bodega for a ’40 and stoop it till we mad toasted. You know you down, don’t front.

Matt: What’cha talking abaht, yer daft bint? Put yer knickers on and make me a cup of tea.

Then there was the time I convinced Matt that in New York City, it’s very common for dogs to wear prescription glasses. “Really?” he said, and then I laughed until I got a cramp.

Then he tried to convince me that in Scotland, there are huge, orange cows with hipster haircuts that look exactly like the mayor of London, Boris Johnson. No way, buddy. Like I’m going to believe that.

So you can imagine the fun I had trying to describe what ‘buffalo sauce’ is. I’m not sure how we’re still married.

Anyway, on to our sangwich. Let me start by saying that I would be quite happy if buffalo sauce & blue cheese dip were on pretty much everything I ate for the rest of the summer. These are the kind of bright, zingy flavors I just go crazy for.

Add to that perfectly grilled shrimp, creamy avocado and crisp lettuce and you’ve got yourself a seriously delicious sammich.

Red Cabbage Salad with Spicy Miso-Ginger Dressing

December 30, 2024June 5, 2015 by Emily

A crunchy, spicy red cabbage salad flavored with miso and ginger. Ideal as a side for Asian meals, or as a standalone lunch. Just don’t call it a slaw!

Kumquat-Ginger Syrup

July 5, 2024May 22, 2015 by Emily

This kumquat ginger syrup, made from tiny, tasty, nutritious citrus and fresh ginger, is a delicious and versatile cocktail mixer.

The majority of things that I buy at the grocery store or farmer’s market, I know exactly what I want to do with. Broccoli rabe looks good? Let’s make a pizza or maybe pasta with white beans. Carrots are on sale? Let’s roast them with honey and thyme or make carrot cupcakes. Totally reasonable.

Then there are the impulse buys. I saw these kumquats and I just had to have them. I mean, look at them!

They’re like teeny, tiny oranges meant for a doll! I ask you, reader: how could I resist them? Well, I couldn’t, which is why you’re looking at pictures of them right now. The thing is, I had absolutely no idea what to do with them once I got them home.

Spicy Chili-garlic Chicken Skewers with Avocado-Cilantro Sauce

July 2, 2024May 15, 2015 by Emily

Asian Chicken Skewers with Creamy Avocado-Cilantro Sauce

With the perfect balance of sweet, salty and spicy, our grilled Asian chicken skewers are a treat any night of the week. We like to serve it with creamy avocado-cilantro sauce.

The Most Delicious Ramp Butter

June 11, 2024May 1, 2015 by Emily

Ramps, a seasonal treat in the Northeast US, are in danger of being over-harvested. Since they are very slow to cultivate and difficult to farm, foraging is still the main way to find them. A wild ramp patch can be quickly overrun and destroyed. The most sustainable way to harvest ramps, if you find them yourself, is to cut only one leaf of each plant, leaving the bulb and second leaf to continue growing. This is least impactful on the soil, the plant, and the colony as a whole. We’ve adapted the recipe below to use only the ramp leaves, and you’ll find ramps in this form from sustainable vendors.

“Ahem,” [Taps mic, looks around nervously]. “It all started around ’98. ’99. It was like they were giving it away, you know? We just thought, ‘hey, these are pretty good!’. We didn’t understand. We didn’t know what would happen.” [Squares shoulders, takes deep breath]. “My name is Emily, and I am addicted to ramps.”

This is me at the farmer’s market during ramp season:

I feel a tiny bit bad about evangelizing a vegetable that can be very hard to find but this was just too good not to share. Making ramp butter, along with pickling, is one of the best ways to preserve ramps so you can enjoy them all year round.

For those of you who are unfamiliar with ramps, I’m going to shamelessly cut and paste the description from our last ramp post, Brown Butter Ramps and Oyster Mushrooms on Ricotta Crostini;

Your basic ramp, Allium tricoccum, is a North American species of wild onion that grow across eastern Canada and the eastern United States. (The European/Asian variety is allium ursinum.) I know that doesn’t sound very exciting but they have a unique oniony-garlicky flavor that, if you like that kind of thing, is really fantastic. They are also notoriously difficult to cultivate and their growing season is very short, so they are a true delicacy. That means crazy people (me), will travel far and wide to find them, so if you’re lucky enough to have them in your region, don’t expect to saunter over to the farmer’s market at noon and expect to find any left (because I got there at 7 and bought them all).

Stuffing Cakes with Poached Eggs and Chive Hollandaise

June 15, 2024December 5, 2014 by Emily

Stuffing Cake Benedict with Chive Hollandaise

If there’s anything better than excellent Thanksgiving or Christmas side stuffing, it’s stuffing cakes made from the leftovers. Makes the perfect hangover breakfast!

This is one of those leftover Thanksgiving recipes I had been thinking about for years but just made for the first time this week. We almost always make some sort of hash with our favorite leftover stuffing and either top it with fried eggs or even bake eggs right into it but this year I wanted to try something different. Fancier, if you will.

This is now, officially, my favorite use of leftover stuffing ever. And it’s so, so simple. Add a bit of egg, form a patty, fry in a pan. Top with a poached egg.

The thing that elevates this to the stars is the unbelievably delicious chive hollandaise. If I had any idea how tasty and especially how easy it is to make this sauce, well… let me tell you that it would have been part of our Nerds brunch repertoire a long time ago.