Tag: appetizer

Eggplant

On By Julie Laing | Twice As TastyIn Freezing, Grilling, Ingredient, UsingLeave a comment

I fell in love with baba ghanouj when I lived in San Francisco; Kan Zaman, just around the corner from my basement flat in the Haight, made the tastiest version. This Middle Eastern dip is the lesser-known cousin of hummus, pairing equally well with pita bread and made just as easily from scratch. Unfortunately, I’ve seen baba ghanouj recipes that are as flavorless and bastardized as the premade hummus popular in American grocery stores. Some even get the dip’s distinctive flavor by mixing in liquid smoke. Ew.

We spent a season working to replicate the Kan Zaman version—or at least my memory of it—and taste-testing it whenever we had people out for a sail or over for dinner. After grilling the eggplant to get a fabulous smoky flavor, we knew we had our recipe. If you grill, puree, and freeze the eggplant, you can make baba all year. The same goes for onions: grill, dice, and freeze for a year-round dip that will make you the hit of any party. Learn to make Baba Ghanouj and Grilled Onion Dip

Tart Cherries: Savory

On By Julie Laing | Twice As TastyIn Canning, Event, Giveaway, Grilling, Ingredient, Using5 Comments

Happy Can-It-Forward Day! As a new food blogger, I feel honored to be invited by the Ball brand to make a recipe from The All New Ball Book of Canning and Preserving. One pass through the book, and I had decided what to create for the sixth annual Can-It-Forward Day. Yes, recipes such as Low-Sugar Strawberry–Tequila Agave Jam and Apricot–Lavender Jam caught my eye, but how could I pass up the chance to combine tart cherries, chipotles, cilantro, and tequila—especially when I was midway through the cherry harvest?

We harvested and processed a double batch of this cherry salsa last weekend, and we’ve been sharing it with people all week for feedback. Love for it has been unanimous. The recipe produced a lovely fruit salsa, with plenty of cilantro flavor and a great tart bite. It’s been particularly popular as the accompaniment for our favorite fish tacos. Learn to make Smoky Sour Cherry–Tequila Salsa and Grilled Fish Tacos

Zucchini

On By Julie Laing | Twice As TastyIn Freezing, Using1 Comment

Zucchini and yellow summer squash—if you don’t grow it, you’re bound to know someone who does. It’s as versatile as it is prolific: grilled, baked, pickled, fried, sautéed—the list goes on.

But besides pickling it, how do you save it? Grate and freeze is my choice: you won’t want to feature it on a plate, but it can be used in a range of recipes year-round. Grating is particularly ideal for zukes that seem to go from inches to feet long overnight. The recipes here use fresh ingredients for a light in-season meal featuring zucchini pancakes and cucumber-and-tomato salad. You can as easily adapt it for winter using frozen produce and different preserved accompaniments. Learn to make Zucchini Pancakes and Fresh Asian Salad

Salad Dressing Bases

On By Julie Laing | Twice As TastyIn Refrigerating, Topic, Using1 Comment

The salad dressing aisle at a grocery store baffles me: so long, so heavily preserved, so expensive—and so easy to make at home. Every dressing starts with oil and an acid, like vinegar, or something to make it creamy. From there, spices and other flavorings are added to make the desired blend. Even the most dedicated bachelor likely has the basic ingredients in his kitchen.

Imagine this: You’re invited over for a first dinner date, and the guy pulls out a squeeze jug of store-brand ranch. Impressed? Perhaps he splurged for a bottle with a fancy label. It’s probably still not memorable. Now imagine he combines oil, vinegar, and a few spices in a bottle, shakes it, and sprinkles the result over greens. Suddenly, you’re paying attention. In less than 5 minutes, he has a lip-smacking salad dressing—and you might be considering a second date before you even taste the main dish. Learn to make Vinegary and Creamy Salad Dressing Bases