I want to make meatloaf, and for me a meatloaf has a bacon wrapping and a ketchup glaze. I could buy the bacon and ketchup, I suppose, but really, where’s the fun in that?
Chipotle Ketchup
1 onion, chopped
1½ tablespoons oil from garlic confit or extra-virgin olive oil
Put the onion and oil into a deep saucepan and [...]

Categories: condiments, dairy-free, gluten-free, pantry, preserving, vegan, vegetarian
Tagged: condiments, dairy-free, gluten-free, pantry, preserving, vegan, vegetarian

Sitting under all that cheese is a simple marinara sauce. By itself it’s an excellent sauce for pasta, polenta, and that Italian-American standby Chicken Parmigiana (or it’s vegetarian/vegan version, Eggplant Parmigiana). It makes a great pizza sauce. I even used some as part of a seafood stew whipped up in just a few minutes. As [...]

Categories: gluten-free, mother recipe, pantry, preserving, sauce, vegan, vegetarian
Tagged: dairy-free, gluten-free, mother recipe, pantry, preserving, sauce, vegan, vegetarian

Whether you’re serving a nice pâté or are putting together a charcuterie platter, want some crunch in your sandwich or just need a quick burst of flavor, a sweet pickle chip is just right! Michael Ruhlman published a recipe for a delightfully simple, wonderfully flavored sweet pickle chip in Charcuterie, a book I highly recommend [...]

Categories: charcuterie, condiments, dairy-free, entertaining, gluten-free, pantry, preserving, side dish, vegan, vegetarian
Tagged: charcuterie, condiments, dairy-free, entertaining, gluten-free, pantry, preserving, side dish, vegan, vegetarian

Mmm, bacon. I need some bacon for the BLT From Scratch Challenge, and I’ve never cured meat before, so it’s time to do a test.
For this first bacon I used the recipe and method in Jam It, Pickle It, Cure It. There are excellent recipes in Michael Ruhlman’s Charcuterie and The Paley’s Place Cookbook by [...]

Categories: breakfast, charcuterie, dairy-free, gluten-free, mother recipe, preserving, technique
Tagged: charcuterie, dairy-free, gluten-free, mother recipe, preserving, salume, technique

In the garden, the beets are beginning to look like they’re ready to eat. If I have a large crop, I’ll want to pickle some of them.
There are three steps required for good pickled beets, and all three take some time. First you need to make a good picking vinegar, then the beets need to [...]

Categories: dairy-free, gluten-free, pantry, preserving, vegan, vegetarian
Tagged: pantry, preserving