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Umami sauce, an asset in the kitchen and at the table. Photo courtesy Omni Hotels. “Umami” was a trending word in America a few years ago, a Japanese word coined in 1908 to indicate a brothy or savory taste (umai = delicious, mi = taste). Lauded as “the fifth taste” after sweet, sour, bitter…
Continue reading “GIFT: Umami Sauce & The History Of Worcestershire Sauce”
We recently received several bottles of pickles that were simply bland: both dills and half sours. The solution: Add a half tablespoon of sriracha or other hot sauce to the jar, shake, and come back in a day. If you don’t like heat, try the juice of one lime. > The different types of pickles:…
Continue reading “Instant Spicy Pickles Recipe & Ways To Re-Use Pickle Brine”
Pickled garlic is a healthful, tasty garnish and ingredient. You can buy it in jars, but it’s almost as easy to make your own. Don’t worry about being overwhelmed by garlic flavor: The cloves lose a lot of their pungency in the pickling process. They are still garlicky, but tame. Enjoy pickled garlic on salads,…
Continue reading “TIP OF THE DAY: Pickled Garlic”
A Chicago-style dog is a beef frank fully loaded with yellow mustard, onions, pickle relish, a dill pickle spear, tomato wedges and a dash of celery salt on a poppy seed bun. If the sound of it makes your heart flutter, you don’t have to head to Chicago. You can buy Katie’s Mustard Slaw—the longer…
Continue reading “TOP PICK OF THE WEEK: Katie’s Mustard Slaw”
Look for deals on basil and make pesto. Photo courtesy PreciseNutrition.com. Our greenmarkets are flooded with huge bunches of basil, just beckoning to be made into pesto sauce. Pesto traditionally* consists of basil, garlic, olive oil, pine nuts, Parmesan and Pecorino cheeses, plus a pinch of salt. It originated in the Italian province of…
Continue reading “TIP OF THE DAY: Make Fresh Pesto”
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