Mojo de ajo - let's discuss. It's a simple sauce made from olive oil roasted garlic cloves combined, primarily, with fresh orange and lime juice. You mash and blend the caramelized garlic with a short list of other ingredients until you have a thick, unctuous sauce capable of being both drizzled or slathered. You need it in your repertoire. I tend to use mojo de ajo more as a condiment versus a sauce, but you can go either route. It's great when you want to add a touch of flare, punch, or punctuation to a dish. There's a great version in the new Gjelina cookbook, and I thought I'd list off all the ways I've been using it this week, and also show off some snapshots of the cookbook itself. - Drizzled and swirled over this carrot soup. - Mixed into plain Greek yogurt, dolloped on a frittata. - Slathered on grilled or broiled slabs of good bread.Continue>>
A updated round-up for 2016. Even if you're not the sort of person to get onboard with a detox or cleanse, there are some good related links, ideas, and recipe inspiration for this time of year.
Highlight: Favorite Soups
The simplest of carrot soups. One I love, in part, because it's an example of how a beautiful meal can come together with a bit of care, and an impossibly short list of ingredients. Carrots and onion form the base, which is spiked with dollop of red curry paste, and then pureed into silky oblivion.
The miso tahini soup we had for lunch as we prepped for the Remodelista Holiday Market last weekend - it was simple, hearty, and restorative with brown rice, winter squash, and a creamy miso-tahini broth. Avocado, lemon zest, toasted nori, and chives kept things lively and beautiful up top.
More Recent Recipes
Blender dressings are great, in part, because they're fast. Everything into one container, puree, and you're set. This one is great - carrots, turmeric, coconut milk, shallot, and ginger come together into a dressing perfect for everything from green salads to grain salads, or as a brilliant finishing touch for sautéed, steamed, or simmered vegetables.
A bit about this favorite curry paste - it's vibrant, electric yellow in color, and intensely flavored. Made with a shallot base coupled with ginger, and garlic, turmeric, and serrano chiles, it's the sort of thing you can use to make a broth, or flare out simple preparations like scrambled eggs or fried rice.
An updated look at the cinnamon buns I make for Christmas morning each year. Inspired by the recipe in Lotta Jansdotter's book, Handmade Living, these cinnamon buns are made from a cardamom-flecked, buttery yeast dough with a classic cinnamon-sugar swirl.