Salmon with Pickle Butter
Julie | January 10, 2011
An easy compound butter of chopped pickle, tarragon, and mustard is the perfect complement for practically any fish.
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Basket of Bartletts
Julie | September 17, 2010
You can’t beat a brown-butter cake made with pantry staples and studded with chunks of melty bittersweet chocolate and juicy pear.
Blackberry Bounty, or Condiments Ahoy!
Julie | September 10, 2010
Gathering a treasure trove of fragile wild blackberries was the perfect way to celebrate the winding-down of summer on Labor Day. I used my stash to make blackberry-mint vinegar, blackberry-chile syrup, and blackberry-apple compote, incredibly versatile condiments that I look forward to using as the weather gets cooler.
No-Labor Day
Julie | September 6, 2010
All sorts of homemade fixings to pair up with hamburgers, from fries to coleslaw to onion rings, and even microwave potato chips!
Check That One Off the List
Julie | August 18, 2010
Barbecue beef sandwiches with my homemade sauce and sandwich rolls, and coleslaw with a dressing made from homemade mayonnaise and yogurt—self-sufficiency can be a beautiful thing.
Compounding Assets
Julie | August 16, 2010
In the second week of the Preserve the Bounty Challenge, we preserved fruits and vegetables in fat and oil. My approach was three flavorful compound butters: basil, peach-praline, and tomato-garlic.
Peach Butter Barbecue Chicken
Julie | August 12, 2010
Peach butter is transformed into a sweet and tangy barbecue sauce for slathering on roasted chicken. I rounded out this Southern-inspired meal with braised collard greens and super-cheesy potatoes.
Now That’s Peachy (and Buttery)
Julie | August 11, 2010
Making “butter” is a great way to use up overly ripe fruit like my local peaches, and couldn’t be easier with the help of a crockpot. With that sweet-tart flavor, it has a million applications too, from glazing meat and fish to baking. A recipe for glazed salmon with curry is included.
Chile Colorado
Julie | May 5, 2010
Chile colorado stuffed in homemade flour tortillas is a perfect way to celebrate Cinco de Mayo. This beef is meltingly tender and richly flavored, but not spicy.
