Based on this picture you can probably guess that I made a Middle Eastern-themed meal big enough for 12 people, not two. I spent three hours in the kitchen cooking up hummus, baba ganoush, tzatziki sauce, falafal, and moussaka (with béchamel sauce). My motivation for making this feast came in part from my urge to… Continue reading Turns Out I Know How to Make Bechamel Sauce and I Still Don’t Like Eggplant
Category: Vegetarian Dips and Sauces
When My First Hand Blender Met Black Beans – A Memorable Dip
Aside from sour cream and cream cheese, I think beans make for one of the best dip bases. I suppose it helps that I like the taste and appreciate the low-fat protein qualities. Nutritional value always seals the deal. Today’s featured black bean dip has only 17 calories per tablespoon (good luck beating that) and… Continue reading When My First Hand Blender Met Black Beans – A Memorable Dip
A Patriotic Blueberry Sauce and One More Day of Dipstock
Ahhhh, summer holidays. The best part is always the food. At least the dips and sauces make the event for me anyway. This morning I decided to start the weekend off right by making a saucy blueberry breakfast. What better way to say “I love you America” than with pancakes, blueberry sauce, strawberries, and whipped… Continue reading A Patriotic Blueberry Sauce and One More Day of Dipstock
Puerto Rican Dipping Sauce
Several months back I attended my good friend Larissa’s wedding in San Juan and had the pleasure of eating some great Puerto Rican food. No joke – I could eat mofongo and sweet plantains every day. In the picture I’m eating a crab cake dipped in chipotle aioli. Not exactly Puerto Rican food, but whatever,… Continue reading Puerto Rican Dipping Sauce
How I Made My First Red Sauce (kind of)
It’s day two of Dipstock and so far, so good. To kick off the festivities I tried at least eight different sauces and dips with girlfriends yesterday. The pictures and recipes are coming soon… In the meantime I want to tell you a little bit about my experience making red sauce.