Wife Jan is on the BRAT diet—bananas, rice, apples, and toast. We had a basket full of apples and she decided to turn it into apple sauce to make it easier to eat. The idea in her head was to make a sauce version of my lime apples. While this produced an excellent, tasty apple sauce, I could not help but make some “improvements” when I made another batch for her.
Category Archives: Sauces and Spices
Adapted from a RasaMalaysia recipe
I wanted a Thai peanut sauce for my sate chicken wings, but I did not want a Vietnamese peanut sauce that you would use for Vietnamese summer rolls. Bee seems to have the closest to authentic Thai recipes that I would find (in English). She did not provide more than an ingredients list—which I still had to change—but this was not your usual peanut sauce.
One of the challenges of writing this blog is constantly looking for/creating new recipes. I have given myself a wide latitude—the whole world of cooking and baking. Still the question comes down to: What am I going to make for dinner? For this Sunday’s dinner, I decided to do a barbecued chicken with French flavors with ratatouille and potatoes au gratin as my sides.
I am making Spanish tri-tip for Miriam’s birthday dinner. Spanish flavored meat calls for Spanish patatas bravas—roasted potatoes with a spicy tomato sauce. As served in Spain as a tapas, small chunks of potato are deep fried and the tomato sauce is poured over them. More modern—and fat conscious—recipes call for roasting the potatoes and then roasting them a second time after tossing them with the spicy sauce—producing a dryer, tomato-crusted tapas.
Easter is here and—for my family—this means lamb. The question is which flavor? Greek lamb—my usual choice—is out, because daughter Miriam is off garlic and onions. Thirty years ago, we visited Kashgar in the far west of China. Shashlik and Naan is a popular meal in that city. Meat and bread call for a salad and a traditional Xinjiang dish would be a tomato and cucumber salad.
Adapted from a Just One Cookbook recipe
Wife Jan is teaching the Anthropology of Food this semester. She had gotten to the English introducing curry to the Japanese and she thought “Japanese curry, yum!” The Japanese have made this dish their own—it is much milder and sweeter than an Indian curry.
While I have many recipes that I tinker with, wife Jan has her own dishes with which to play. She really likes cranberry sauce, but she is still looking for the perfect recipe—sauce 1, sauce 2, sauce 3. She felt that sometimes adding ground spices left some of her sauces “gritty.” This Thanksgiving she decided to use a cocktail of spice/fruit flavored liqueurs.