A friend of mine recently completed a month-long challenge where she did something new every day. She made a cheesecake and sang karaoke for the first time! This inspired me to try something similar — only my challenge will happen solely in the kitchen. This upcoming January I plan to make my own yogurt, bake my own dippers (baking, yikes!), plus complete 29 more new-to-me recipes. Will you join me in my 31-day challenge? (more…)
Cannoli filling recipes often call for ricotta cheese and/or mascarpone cheese plus heavy whipping cream whipped to perfection. But when you’re craving a cannoli and don’t have all that you need in the cupboard, it’s okay to modify.
That’s what I did.
From all the recipes I studied before making my cannoli dip, it appears you can try an assortment of ingredients and dippers and still come out on top. Here’s what I created one desperate Monday night. (more…)
The Saucy Dipper is launching a brand new series of posts featuring one-on-one interviews with other sauce, dip, and condiment lovers. I couldn’t think of a better person to start us off than Tommy Russ of The Condiment Bible. His blog is awesome and his condiment insights are right on, too.
Thanks, Tommy, for agreeing to speak with me!
How did you decide to write about condiments?
Back in college, I kept a list of condiments I loved to love and called it “The Condiment Bible” (TCB). Friends would ask for BBQ sauce or honey mustard recommendations and I’d send them selections from TCB.
In the summer of 2010, I decided to try blogging about the world of condiments.
I know what you’re thinking: Enough with the pumpkin-flavored foods already!
Well, I say “no.” While pumpkin is certainly a craze about to implode on itself, I still enjoy a well-made pumpkin dip and, after today, a well-made pumpkin sauce.
This recipe was inspired by our ol’ pal Martha Stewart, but she’s not the only one with pumpkin sauce recipes. You can find a variety of other pumpkin pan sauces that call for white wine, cheese, toasted pecans, sausage, cinnamon, and even sugar. The dish I concocted calls for none of these things I just listed, but if of one or all of the ingredients appeal to you, go for it. This is definitely the kind of recipe that you can get creative with. Not many rules to this one. (more…)
My friend Barb over at Creative Culinary posted a beautiful picture of a caramel sauce on Twitter with the caption, “I have no idea what this is but it looks good. Anyone else ever do that; make something; take photos and then ???”
For me the answer is “yes.” Quite a few times actually. I’ve written about more than 50 dip recipes here on the Saucy Dipper, but probably made closer to 80 dip recipes over the years. Some dips didn’t turn out so great (or my pictures didn’t turn out too great). Other times I got too busy to write about the recipe. Either way, I’ve got a folder of dip images in my files that have just been waiting. Waiting for a food blog purpose!
Well, today, those pictures finally get to come out of the archives. Thanks for the idea, Barb!
Starting this fall I’m on a mission to find specialty food makers — condiment companies in particular — in an effort to build my new blogger-brand network and marketing company (lots of details to come). My goal is for Saucy Dipper to become THE hub for condiment enthusiasts.
My first partner? Epicurean Butter in Federal Heights, just north of Denver. This family-run business is as sweet as they come. Actually, they’re a bit savory, too.
Epicurean Butter specializes in flavor-infused, chef-quality finishing butters (also called compound butters). They were the first to bring compound butter to the consumer market, and they have one of the most popular compound butters on the market today: Black Truffle Butter. (more…)
We’ve all got one. You know. That stash of condiment packets leftover from Chinese takeout orders and late night trips to fast food drive-throughs.
We don’t dare throw the condiment packets out. What if we decide to go camping or, heaven forbid, we run out of ketchup and only discover that fact the moment we’re taking the fries out of the oven?