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Notes on a Recipe – Molly’s Spicy Pickled Carrots

11 May

Prepped

That Molly, she doesn’t mess around.  Those pickled carrots, they knocked my socks off.  First, because they were good.  Second, because they were HOT.  SFC thought they were just right but they were too spicy for me.  So depending on your tolerance, you might want to turn down the heat by reducing the red pepper flakes and maybe not cracking the black pepper corns. Continue reading

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In A Pickle

4 May

Canned

Lists are a big thing with me.  I make them constantly to remind myself of anything and everything.  It becomes clearer to me with each passing day that I manage to forget more than I remember.  To steal a line from an interview Russell Brand gave to NPR, “I’m an unreliable witness to my own existence.” Fortunately, this condition has not progressed to the point where I make lists of the lists that I need to make.

Let me say that when I’m making the grocery list, I try very hard to make sure I’ve double checked the recipes I plan to make against the list.  Otherwise, I could find myself in a pickle.  Like yesterday. Continue reading

What’s Cookin’

3 Sep

There was a time when my ‘cooking’ skills consisted of zapping frozen meals, heating up cans of soup, or adding butter and water to a packet of dehydrated whatever and calling it dinner. Then through the magic of food magazines and cooking shows, I discovered that with a little more effort, I could take a bag’s worth of ingredients and turn them into a meal.

Of course, this is not to say that I don’t give in to the seduction of convenience food from time to time. There are days when I want the mac n cheese but don’t feel like the fuss and Trader Joe’s is more than happy to oblige.

I do try and plan at least one meal a week that is pulled from the stack of recipes I’ve gotten off the web or out of magazines. The keepers get put into a bulging three inch binder for future use and the rest get recycled. Here’s one of the latest keepers, adapted from a recent Washington Post food chat:

Sweet Pea Guacamole

1/2 pound frozen peas, thawed
1 shallot
1 tablespoon oil
1 teaspoon cumin, or to taste
fresh cilantro to taste
tiny pinch red pepper flakes
juice from half of a lime

Place ingredients into food processor and pulse until combined to your preferred texture. If you like a chunky texture, pulse less. If you want a smoother texture, pulse more.

I added some block style feta cheese in brine – maybe a tablespoon’s worth – to try and mimick that creamy smoothness you get in guacamole.

Great as an appetizer with chips but also nice spread on a turkey sandwich…yum.