Chef Richard and Chef Katie

Gettin’ Saucy

In At Home on November 7, 2011 at 2:06 pm

Because we don’t work traditional 9-5 jobs and our weekly schedule can be all over the place, we try our hardest to keep Sundays open, just to have one day for the two of us. Of course this doesn’t always work out in our favor but when it does, we try to truly embrace it with a healthy mix of relaxing, football watching and a cooking project or two.

We sort of approach our Sundays in the kitchen in a variety of ways; sometimes we’re recreating a classic dish and other times we’re trying out something new that we’ve been wanting to try and haven’t made before. Come Sunday, we’ll spend the morning pouring over our cookbooks deciding what the day’s project will be. On this particular Sunday we wanted to delve into the wonderful world of condiment making.

Homemade Spicy Ketchup

With the amount of burgers that we consume, we feel like we’ve had our fair share of condiment sampling and that the homemade one’s are generally the best and we wanted to try our hand at making our own. First, we attempted to create a spicy ketchup and we found that a mixture of spices, peppers and tomato paste simmered for a couple of hours before being buzzed up in the blender was the way to go. Rich with a complex tomato flavor and spiked with heat, we were left with the perfect condiment to a homemade burger, french fry or whatever else we could dream up.

Homemade Steak Sauce

Next, we realized that our fridge was lacking a particular staple: steak sauce. Admittedly, we don’t cook that much steak for ourselves but our clients request steak regularly and we thought it only seemed right for us to be able to offer a homemade steak sauce to accompany. With a blend of spices and a sweetness derived from raisins, the outcome of the sauce was exactly what we were looking for – tangy and hearty with lots of rich flavors. We liked it so much, we’ve found ourselves slathering it onto sandwiches, burgers, and even making flavor boosting appearances in other unsuspecting dishes with grains and roasted vegetables.

We were pretty happy with the results of our sauces, in addition to our normal rotation of Harissa, Chimichurri, Romesco and some of our other favorites, these will surely be a new part of our repertoire. What are your favorite sauces to make?


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