Monday, October 24, 2011


Just before you reach the index, you'll find a section called "From the Pantry." This collection of recipes includes pie crust, marinades, beverages, sauces, and stocks. Here's a sampling of some of those condiments...

Garlic Butter
Mm. Very garlicy. This butter would be great spread on a hot, hearty loaf of bread. Yes, there's a splash of sherry in it! I also want to try the bourbon butter, and the basil-mustard butter. In case you forgot or maybe didn't realize, the Fiddlehead offers a myriad of flavored butter recipes, all with serving suggestions: there's garlic, anchovy, basil-mustard, bourbon, lemon-caper, lemon-garlic, and tarrgon butter.

A cooked salsa goes great atop fried eggs, chicken, or in a burrito. It's simply tomatoes, onion, and green pepper, spiced with crushed ancho chili pepper, and simmered for 45 mins.

Blue Cheese Salad Dressing
Creamy, potently stinky, this is a great recipe to have on hand for a salad that needs a little love. Combine mayo, sour cream (I used Greek yogurt), orange juice, grated onion, and some good ol' S&P to crumbled blue. Blend it until its smooth, or leave it chunky--whatever's your pleasure.

Oriental Vinaigrette
Minced garlic and ginger in a sesame oil, soy sauce & rice vinegar base. Making Chinese cabbage salad? Toss this Oriental dressing on!

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