I made what I’d say was a pretty killer steak salad, using the beef from the 1/16 cow we purchased last month. I wanted to make a homemade bleu cheese dressing that wasn’t too unhealthy. I’d made one before but silken tofu just isn’t an ingredient I ever buy, so wanted to try another route. This came together well. Add the buttermilk a little at a time; mine came out a little thin because I overestimated how much I’d need of it.
Category Archives: sauces
This is going to end up having a pretty prominent place in our rotation, as I have sooo many tomatillos growing. The basic recipe is from How To Grill.
Super easy salsa recipe – the results were sweeter than expected, with lots of depth. This was a clean-out-the-fridge recipe, so vegetables can be adapted pretty easily depending on what you have on hand.
The tomatillos from the not-so-recent Farmer’s Market trip were getting on the verge of turning, so I figured – tomatillo salsa time! I’ll incorporate this into some sort of dinner recipe tomorrow (thinking enchiladas, maybe?). This recipe has a kick! I used this basic recipe I found online as a guide.
John discovered that plum wine makes a good substitute for red wine in bolognese sauce when he was out of the latter one time. So tonight, I made the swap on purpose. As a note, this deviates a bit from the classic bolognese sauce – no carrot, had to use milk instead of cream, sausage instead of beef, etc. But you get the idea. The plum wine adds depth and just a touch of sweetness.
My parents got me an immersion blender for my birthday, and this is my first time experimenting with it. I bought a box of seconds tomatoes from the orchard we stopped at Saturday, and incorporated them into this sauce.