Posts tagged sauces
Friday, June 17, 2016

bang bang sauce

We make bang bang sauce to accompany steak - and I finally shared the recipe on the blog. Link in profile.

Summer in our household means that Saturday nights are for lobster rolls. It’s the least we can do considering we hardly have dinner out these days as childcare costs eat all of our disposable income—and then some—and Avi’s bedtime is still an early 6:45 p.m on the dot, and sometimes earlier.

I often get questions about how we parent, what we do with Avi, what I feed him, and so on. I only do what works for me (us) and this is in no way being prescriptive with things. Families (moms/dads) do what works for them. Period. You like co-sleeping and it’s going swimmingly? Hats off to you, friend. We had to go the CIO method, cold turkey, and while it was horribly stressful at the time, it worked for us in the end. For me, personally, sleep is the Holy Grail. If I get adequate sleep, I do 100 percent better in everything; and if Avi sleeps through the night—meaning he goes to bed on time with his routine of settling down—then many more things fall into place. Everyone wins.

We don’t do a crazy number of things. We don’t organize playdates; rather we see friends and if they have kids, great. We don’t take Avi to special classes just yet. I don’t think my parents did it with me at Avi’s age, and I think I turned out okay. We read to him a lot; we play music; we show him lots of things. Avi is a very active toddler, and likes to keep busy and be on the move. Even when we read to him, he refuses to sit down, standing next to me, his hand on my shoulder. This morning, we read Mr. Brown Can Moo, Can You? about ten times while a Bach concerto was softly playing in the background. Avi’s reaction to the flute is to stand really still next to the turntable and hold his breath with his hands suspended midair.

Continue reading bang bang sauce.

Monday, September 17, 2012

tomato sauce with onion and butter + tomato sauce techniques

tomato sauce with butter and onion

I think that many things have been said about this tomato sauce that it feels almost redundant to jump in at this point. Enough praises have been sung*.

But as I was thinking about this sauce and why it’s so great, and why it’s just so great to make your own tomato sauce for dinner rather than reach for a jar of it, it got me thinking about the technique of making a proper tomato sauce. The tomato sauce is a simple, humble thing, and yet it too has a few rules that need to be followed in order to wind up with a sauce that will take your breath away each and every time. The most important one is to cook your tomato sauce uncovered.

Continue reading tomato sauce with onion and butter + tomato sauce techniques.

Sunday, July 3, 2011

roasted salsa

roasted salsa

Come tomorrow, I suspect many of you will be firing up your grills and having a celebratory cookout. I have one thing to say to all of you planning on doing this – I am extremely jealous. We, urban dwellers, try as we might to boast that city living is the way to go, are actually quite jealous of all the backyard fun everyone else is having. Which is probably why New Yorkers love to invite themselves over to summer houses, suburban havens, and anyone in the tri-state area lucky enough to own a grill (there are some lucky balcony owners out there).

This Fourth of July, Andrew, Russell, and I will be grill-less, but that won’t stop us from celebrating in as much style as we possibly can, with fried chicken, corn on the cob, and blueberry cobbler. Really, we’re just trying to make our friends with grills jealous (far fetched as that may be). When life does not give us grill, we deep-fry instead.

Continue reading roasted salsa.

Friday, February 18, 2011

pesto

manually chopping

Pesto and I had a bit of a rough start. I first tried it on a pizza and I didn’t like it. We were sitting in a North End pizzeria in Boston, on a middle-school trip, and a girl I thought was amazingly cool and knew all things worth knowing, ordered a pizza with pesto. I had no idea what it was, and was too shy to ask, not wanting to seem even less cool than I already was.

A few minutes later it arrived, golden and bubbling, studded with green, oily blobs of pesto. It was potent and garlicky-smelling, but it wasn’t calling out to me. My suspicions proved right – aside from not looking good, it also wasn’t very good. It tasted stale, rancid, and too oily. Looking back, I realize it wasn’t very good pesto, but back then I just thought pesto wasn’t for me. I didn’t know the difference between good and bad.

Continue reading pesto.

Thursday, June 28, 2007

spring garlic and dill pesto

dill pesto

There comes a time, in every pantry’s life, when you have to manage your resources. It’s almost shameful to be a cook and let your food spoil. KS, at heart, is a functional, practical, resource-allocating cook. I, on the other hand, have my head in the clouds, dreaming of dinners in the afternoon and compiling a mental check list of food stuffs to pick up en route home. It mostly works out well, as we balance each other out, me with my flights of fancy, and him with a practical approach to our crisper. The Swiss chard, among other vegetables thanks him for it.

But sometimes, I too exhibit practical, creative thoughts when it comes to resource management with our perishables. I look at our ingredients in need of attention et voilà, a dish is born. This time, I think I did quite well – not to pat myself on the back!

little bowties

From my farmers market trip on Saturday, our fridge still held among other things, half a bunch of dill, some green onions and the spring garlic that I simply cannot get enough of. The spring garlic came with long, exotic looking greens that looked beautiful enough to use as flowers in a large vase, if only I didn’t have plans for them of the kitchen variety. I stared at these ingredients long enough to realize I had half a cup of pine nuts sitting around. And suddenly it all came together – a dill pesto with green onions and spring garlic greens!

verdant

Growing up, I used to joke that if my mother could make cupcakes out of dill, she would. Of course, that which we mock when we’re young comes to afflict us when we grow up. Surely enough, I am as much of a dill fanatic, if not more so, than my mother, and I bet she’s having the last laugh now. The pesto, a summery twist on a classic, came out beautifully, with a delicate summer flavor and a pungent garlic bite that gave the perfect dressing for our bow-tie pasta, which, I am ashamed to admit; we bought, and did not make. And I am certain that as I ate my bow-ties by the spoonfuls, I heard the pasta machine whimper in the pantry.

Continue reading spring garlic and dill pesto.