Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest

Condiments & Sauces rss

Feast Mode: Come Join Our Thanksgiving Table

Theoretically speaking, Thanksgiving doesn’t have to be cranberries, sweet potatoes, pumpkin pie, turkey, mashed potatoes, gravy, stuffing, Brussel’s sprouts, Waldorf salad, biscuits, butter, whipped cream . . . all that, plus. Theoretically. A few years ago I saw a country vegetable garden with this sign outside the gate: Dear Deer, It’s almost Thanksgiving and it […]

Homemade Not-Too-Hot Hot Sauce

It’s all relative. This hot sauce has plenty of heat, but the recipe is about flavor first, heat second. Go for the burn with more seeds and another hot pepper or ten. Talk about heat. We had a family reunion/graduation celebration just over a week ago in Rincon, Puerto Rico, where it’s hot in more […]

Resurrecting Rhubarb-Thyme Jam, Pie, & Alice’s Soufflé

Want something sassy and hot pink for supper? In a word, rhubarb: rhubarb-thyme jam (like a chutney), and rhubarb pie. Preceded by a light and airy, easy-to-make souffle. Aaaah, springtime. We never think to smell the rhubarb, it has way too much competition right about now, but we should. It’s a robust and gorgeous big-boned […]

Cauliflower, Asparagus, Spices & Spring

Aloo Gobi, a standard of Indian cuisine, has had my attention for a while now, a combination of cauliflower, potatoes, sometimes peas, cooked together with a piquant combination of a chef’s favored spices, garam masala. With this in mind, I bought a head of cauliflower the other day, a year-round brassica, especially appreciated in winter, […]

Compound Butter It Up

Like in jazz, it’s fusion, man. We love our butter. Compound it by adding a few special ingredients and it can make a simple dish swing. A pat of roasted garlic and jalapeño butter on corn bread; a compound butter on a baguette; mixed with hot pasta or rice; spread on the outside of a […]

The Other Olive Oil . . . California’s

I’ve taken a circuitous route to olive oil, beginning with the pig, followed eventually by the fruit of the Mediterranean. Whenever she cooked bacon, which was several times a week, my grandmother saved the drippings in a small aluminum container that had its own built in ‘filter’ in the top. Any bits would remain in […]

Roasted Tomato Sauce, A Walk in the Park

  In the day or two before leaving on vacation I’m running around like crazy, and really, I wouldn’t mind a walk in the park. I’ll be in *Desolation Sound, maybe kayaking, maybe swimming or tide pooling as this post is published, but in the meantime I have all these tomatoes on the vine that […]

Summer’s Savory Granitas

Happy Hour heaven. The raw oysters at Tilikum Place Cafe  last week, served with horseradish granita, were an exquisite treat. Done deal, I thought. I’ll make some and regale my raw oyster-loving husband with a smashing shellfish meal. Score some points. Maybe not as good as Tilikum Place Cafe’s, but good enough. Gathered around a table […]

Gremolata Festa

Make Gremolata and sashay through a lotta delicious meals. Swagger even, it carries a wickedly delicious punch and it’s easy. An Italian condiment that’s used as a garnish, often with braised meats like Osso Bucco, Gremolata adds whopping flavor, consists of three ingredients and takes moments to make. Like Mayonnaise, mustard, hot sauce, this is […]

10 More Favorite Recipes from Mixed Greens Blog

It’s my turn give you ten of my favorite posts. While Sally chose hers mainly for sentimental reasons, I decided to go for more practical reasons. This is a list of recipes that bring me back to the blog over and over to remind myself how I made something. Don’t ask me why I can […]