Nectarine Chutney

August 12, 2017

Nectarine Chutney is tangy, with a slight sweet note from the nectarines. You could substitute peaches, apricots, or plums in this recipe just as easily. It’s delicious with pork, but it’s also delicious as a condiment on a cheese plate.

Roasted Garlic Purée

March 10, 2015

Try using Roasted Garlic Purée as a condiment on anything you like. The process of roasting garlic is mostly hands-off, and the roasted garlic purée will keep in the refrigerator for up to one week, so it’s handy to have a stash available for spreading on sandwiches, stirring into soups, mixing into hamburgers, or using it any other way you can think of.

Caramelized Onion Jam

September 4, 2014

I love this sweet onion jam as a condiment with beef as well as pairing it with dishes such as, roast pork, grilled chicken, or fish. It’s easy to make and can bring many dishes out of a boring routine.  

Crème Fraîche

August 28, 2014

You may use Crème Fraîche in so many instances where sour cream or heavy cream is called for.  It’s perfect over vegetables or fruit and makes delicious sauces. The great thing about Crème Fraîche is that it doesn’t curdle with heat. You can whisk it into pan juices just as you would cream or butter. It’s easy to make at home. You must use non-ultrapasteurized heavy cream however. Try to use cream that is organic and comes from a small dairy. 

Sweet & Spicy Ketchup

August 25, 2014

Knee deep in tomatoes? Make my easy and delicious Sweet & Spicy Ketchup. It’s so much better than store bought! 

Peach Barbecue Sauce

August 15, 2014

Summer peaches and savory spices are so good in this very versatile barbecue sauce. I like to use it on chicken, ribs and pork chops. 


Homemade Sriracha

July 25, 2014

Start your first batch with fewer chiles to familiarize yourself with their heat level.  I wear contacts so when handling the chile peppers I make sure to wear gloves.

Chickpea Spread

July 22, 2014

Try this Greek spread with pita wedges and topped with feta and dill.



Peach & Mango Chutney

August 14, 2013

Mango ChutneyPeach & Mango Chutney

Because I’ve spent a considerable amount of time in India I have become fond of chutneys.  Just what is chutney?  Chutney is often times a spicy condiment or relish made of ripe fruits or vegetables with vinegar or lemon juice, soured herbs, spices or chiles, and sugar.  Chutney, a term from Indian cooking, is from the Hindi chatni, “a hot spicy condiment.”  American chutneys tend to be less spicy and sweeter than their Indian brothers.  Chutneys can range in texture from chunky to smooth, and in degrees of spiciness from mild to hot.  Sweeter chutneys make interesting bread spreads, can be served on crackers, and are delicious served with cheese.  Chutney can be served as an accompaniment to a variety of cheeses, from Cheddar to chèvre.  Chutney can be stored for well over a month.  In fact, the flavor improves with age.  You can actually make it and allow it to mature, in the fridge, for a month before using it.


1/2 Cup Dark Brown Sugar

1/2 Cup Cider Vinegar

1 Teaspoon Mustard Seeds

1 1/2 Teaspoons Curry Powder

1/8 Teaspoon Red Pepper Flakes

1/2 Teaspoon Kosher Salt

1 Cup Diced Onion

1 Cup Diced Yellow Pepper (Membrane & Seeds Removed)

3 Cups Peeled & Diced Peaches

2 Cups Peeled & Diced Mango

In a large size saucepan combine the brown sugar, vinegar, mustard seeds, curry powder, red pepper flakes and kosher salt over a medium high heat.  Stir and cook just until the sugar is dissolved.  Add the diced onions and yellow pepper.  Cook for 3 minutes.  Add the peaches and mango.  Cook for another 2 minutes.  Remove from the heat and transfer to jars and seal.  Place in the refrigerator until ready to use.  Makes about 5 half-pint jars.

Peaches 2


Tzatziki Sauce

July 26, 2013

Tzatziki SauceTzatziki Sauce

I love making Tzatziki Sauce because it’s so easy to make and homemade is so much better than store bought.  It seems like the store bought stuff is sugary which is horrible.  All you need is a food processor or a blender and a few ingredients.


1 Cup Plain Greek Yogurt

1 Garlic Clove

1/4 Cup Minced Red Onion

1/4 Cup Diced Cucumber

3 Tablespoons Fresh Lemon Juice

3 Tablespoons Olive Oil

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Place all of the ingredients into a blender or food processor.  Pulse for 30 seconds to 1 minute. You want to keep it just a bit chunky.  Pour the Tzatziki Sauce into a bowl, cover and place into the fridge for 2 to 4 hours.  Remove from the fridge when you are ready to use.  Transfer to a serving bowl and serve.  Makes about 2 cups.

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