Tag Archives: Side

creamy roasted jalapeño salsa

Creamy Roasted Jalapeño Salsa

It is pretty hard to grow up in Texas and not have a thing for salsa. The quality of the salsa can make or break a Mexican dining experience. If I sit down at a Mexican place and the salsa is lackluster it is rather difficult to look forward to the rest of the meal. However, really good chips and salsa can almost ruin the rest of my meal, because I just can’t stop eating the scoops of salsa and I spoil my appetite for the rest of my dinner. Continue reading

cranberry. orange. dates.

The Table

Is it really only 13 days until Thanksgiving? Somehow that just doesn’t seem possible. I don’t know if it is because we have had a bit of an Indian Summer week in Chicago which allowed me to commute without any outerwear (no! coat! on November 11th!) and run in shorts and a tee. This year, rather than visiting Dave’s family like in years past, we are heading to Florida to visit my Dad’s side of the family. It will be the first time for Dave to meet most of this part of my family and some cousins I haven’t seen since I was in elementary school. And there may be some beach walking and cute town visiting. Needless to say, I’m looking forward to the holiday. I’m starting to compile a list of recipes that I want to make in Florida and the first one of my list is this Cranberry Sauce with Orange and Dates that I made last year. I got the recipe from one of my past Gourmet (sob!) magazines and it is a keeper. If you are in need of a little change to your cranberry sauce, give this recipe a try. Also really great on some greek yogurt for breakfast as leftover.

Cranberry Orange Date

Cranberry Sauce with Orange and Dates
Recipe adapted from Gourmet: November 2008

Ingredients:
•1 cup water
•1 1/4 cups sugar
•3 strips orange zest
•1 cup fresh orange juice
•3 tablespoons balsamic vinegar
•1 (3-inch) cinnamon stick
•1 cup coarsely chopped pitted dates* (6 ounces), divided
•2 (12-ounce) bags cranberries (thawed if frozen), divided

*Dates are a little tricky to chop because they get so sticky so this is how I do it: make a slice in the date lengthwise and pull out the pit. Then cut the date into long strips. Then gather a few strips together and slice again to make smaller bits. Wipe the knife down with hot water to get of the gunk if it gets too sticky.

Simmer water, sugar, zest, juice, vinegar, and cinnamon stick in a medium saucepan over medium heat, stirring, 3 minutes. Add half of dates and half of cranberries and simmer, stirring occasionally, until cranberries begin to burst, about 7 minutes. Stir in remaining dates and cranberries and simmer until remaining cranberries begin to burst, about 7 minutes more. Serve at room temperature

mom’s potato salad

Mom's Potato Salad

I’ve always found it funny that our tastes change. As a kid, I wasn’t a picky-eater per se, but there were certain things I didn’t like. Sure, I grew up eating Vietnamese food on the southwest side of Houston and didn’t bat an eye at the wonderfully crunchy jellyfish salad at our spot Tay Do. Or those wood ear mushrooms in a bowl of hot and sour soup, but normal button mushrooms in beef stroganoff, no thanks. Or raw tomatoes. Or my Mom’s potato salad. Continue reading

packed full

Jalapeno Cheddar Scones

Can I let you in on a little secret?  My current kitchen obsession doesn’t revolve around my KitchenAid, or my growing collection from The Spice House, or gearing up for the Holiday cooking season.  My obsession lies with my freezer. Continue reading