Dips and Sauces


September 3, 2010
Thumbnail image for Tomanade

Think tapenade, but with sun-dried tomatoes added in. I’m a huge fan of tapenade, the salty/sour/slightly bitter spread is just begging for some fresh baguette. When I saw a new-to-me spread called tomanade in the grocery store, I had to check it out. Much to my disappointment, it was literally puréed sun-dried tomatoes with absolutely no other ingredients. Talk about overly tart, and not part of my vision of tomato and olive blended goodness. Uggh. Well no matter, why don’t I just throw something together that is more of what I had in mind when I first found out about the existence of tomanade?


Daring Cooks go Nuts! Grilled Kabobs with Cashew Butter Sauce

July 13, 2010

I should title this post, “the cursed food processors,” but then you wouldn’t get to know what I was making!  This month’s Daring Cook’s challenge was to make a nut butter and use it in a dish.  Well, nut butters mean one needs a food processor.  I thought this would be a great challenge to […]


Smoked Salmon Pâté

June 13, 2010

I don’t usually write about my failures in the kitchen – after all, who wants to try a recipe that didn’t work?  However, at the risk of sounding cliché, I’m learning the slow lesson that life is not always about the end result, but about the process that one went through to get there. Our […]


One Step, No-Cook Marinara

June 11, 2010

I remember when I first knew we were going to move to Switzerland, and my husband asked me “Isn’t it going to be cold all the time?” haha.  If you have been in Romandie at all the past couple weeks you will know that it does indeed get very warm here!  I don’t think anything […]


Chive and Dill Pesto

May 29, 2010

Did you know that shopping on a Saturday is NUTS?  Ok, that’s probably expected, but shopping on Saturdays en Suisse is much crazier than any Saturday morning I remember in the States.  I suspect this has much to do with the fact that most everything is closed on Sunday, and so everyone is rushing around […]


Thai Green Curry Paste

May 11, 2010

Before I made this, the last time I used a mortar and pestle was in chemistry class.  I felt oddly alchemic (is that even a word?) while making this curry paste, continually turning and grinding – this is a process that is slow, repetitive, meditative even.  I found it surprisingly therapeutic – though I guess […]