20 Tuesday Mar 2012
A friend of mine recently called me to tell me that she ate mashed potatoes for dinner. Just mashed potatoes. I teased her for a bit, but as the day went on…I kept dreaming of potatoes. And when I got home, I melted some butter and got to work. I layered everything in a skillet and baked in the oven until it was crisp and melty. And then I ate potatoes for dinner. Just potatoes.
…and leeks. And manchego. And garlic. And then I called my friend back and told her I’m a convert.
06 Tuesday Mar 2012
I define my weekends by lunch. Long, lazy weekends demand slow-cooked stews or sauces that simmer for hours. Cold, rainy weekends are ideal for baking a cake and drinking spiced hot tea with honey. And weekends with late nights make an excellent excuse for sleeping in and making a hot, saucy sandwich.
These beef sandwiches are the lazy-mans burger. Ground meat cooked with grilled onions and garlic then simmered in a spicy, mustardy sauce. Spread onto a crusty bread and topped with excessive amounts of cheese, and I’ve got a sandwich worth waking up for. Even if I just go back to bed afterward.
17 Friday Feb 2012
Posted in make your own, recipes
It has been my experience that most condiments are severely underrated. It is my firm belief that the right mustard can absolutely elevate a sandwich, that a truly excellent vinaigrette can make you forget all about that stuff in a bottle, and that pickles (of all kinds) can transform almost anything you put them on. (And don’t even get me started on hot sauce…I am an addict of epic proportions, and my collection is growing with a speed I cannot seem to stifle.)
The door of my refrigerator is chock-full of all sorts of sauces, spreads, and other tidbits that I am constantly tossing into my meals. When I started making some of my own, I realized that many items that I made for certain purposes (to garnish a specific dish, etc.) were actually excellent paired with a variety of foods. So now, I keep a few of these useful standbys on hand at almost all times. Pickled onions are one of these. I used to make a small batch of these for tacos, but quickly found myself throwing them into salads, onto sandwiches, and adding to appetizers when guests came over (simply perfect on top homemade crackers with a smear of peppered goat cheese).
The recipe can be altered slightly to achieve different results. I’ve used different vinegars (rice, red wine, champagne, even a dash of malt), sweet onions instead of red, and have tossed alternate sprigs of herbs (rosemary, thyme, or dill) into the brine. Either way, the result is a tasty and storage-stable item that I can’t live without.
