In these over-processed, over stimulated, disconnected times, I think a little bit of old-school home-grown kitsch can go a long way. But that doesn’t mean it has to be low-brow or boring. I say, infuse your home-grown efforts with a touch of yuppie fanciness.
As I was creating a recent recipe, I found myself doing just that. Yes, I picked a mess-o-greens from the garden and plopped them on a plate, but I also created pecan crusted tempeh and a quick, sweet ketchup and plated it like a fancy restaurant. It’s down home southern cooking paired with NYC high-brow cuisine. It’s got just a touch of pretension in its perfectly stacked and drizzled presentation. But the flavors are satisfying and enjoyable in a way no teeny-tiny California cuisine nibbles could ever be. And that’s what I strive for. The perfection of restaurant presentation with all the organic, just-picked, clean ingredients of home. And yes, I wipe the borders of the plate before I serve. Just call me Martha in yoga pants.
Just to prove it, here’s a little sneak peek at a recipe from my upcoming e-book. A quick little thing I threw together mostly from the husband’s garden. Not quite ketchup. Not really barbecue sauce. Utterly delicious.
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- 1Tablespoon Ghee, Grapeseed Oil or Coconut Oil
- 4cloves garlicminced
- 1large sweet onion (white or yellow)coarsely chopped
- 2large tomatoescoarsely chopped (about 2 heaping cups, local heirlooms if possible–one can dream!)
- 1cup waterdivided
- 3Tablespoons Tomato Paste
- 1Tablespoons Apple Cider Vinegar or Organic White Vinegar
- 2Teaspoons Blackstrap Molasses
- 1Teaspoon (or more, to taste) Sea Salt
- 1Teaspoons Chili Powder (your everyday, easy-to-find blend)
- 1/2Teaspoons Smoked Paprika
- Tiny Pinch Cinnamon
- Tiny Pinch Ground Cloves
- Ground black pepperto taste
- Juice of 1/2 Lemon
- Heat butter or oil in a heavy skillet over medium-high heat.
- Add garlic and onions and stir frequently until soft and beginning to brown.
- Deglaze pan with 1/2 cup water and stir to scrape up any brown bits.
- Add remaining ingredients and stir to combine.
- Bring to a boil, reduce to a simmer and let simmer until well broken down, about 15 minutes. If it seems to be drying out/sticking add more water as you go.
- Pour into blender jar and blend until smooth.
- Taste, adjust seasoning with more sea salt, more chili powder or vinegar. This is your time to make it yours!