29 July 2010

Two Must-Try Condiments to Spice Up ANY Dish!

Reader Amanda recently sent me an email saying, “Sometimes when I’m in my kitchen I think ‘Leah would probably like this!’, and so now I’m going to tell you about a couple things while that thought is still fresh.”

First of all, knowing that someone thinks about me and the food I would like when they’re cooking made me so happy! If I accomplish nothing else with this blog but that, I’ll be perfectly content.

Second of all, the foods Amanda sent me are DEFINITELY things I would like. And thus, things you guys might like, too. I’m going to share them with you now, along with Amanda’s suggestions for use. I haven’t had a chance to try them out yet, but I definitely plan to. A BIG thanks to Amanda for such wonderful foodie finds!

Foodie find number one: Ajvar

Amanda says:

This is a spread made from eggplant, garlic and roasted red peppers. It is delicious and appears to be devoid of weird ingredients and preservatives. My faith that this is true is further proven by the fact that unlike many other jarred foods, this will start to mold within a couple weeks after it’s opened. Every time I buy it I play an awful game of wanting to ration it to save it for as long as possible, but I often fail and it spoils instead.

Here are some of her favorite ways to use it:

Slather it on sandwiches, burgers, any other similar item.
Serve it with your cheese platter for smearing on crackers, pita or crusty bread.
Toss a few spoonfuls with warm pasta-really yummy with ravioli-and use it as a sauce (it’s concentrated—you don’t need a ton).
Add to a sautee pan with chicken breasts and a veggie montage for a different take on chicken cacciatore.
Use it as you would a hot sauce and spoon onto scrambled eggs.
Or just serve it with pretzels and veggie crudite.

This stuff looks fabulous and I can’t wait to try it!

Foodie find number two: Grace Jamaican Curry Powder

Amanda says:

I bought this on a total whim and it is incredible. I have tossed veggies in it before roasting, used it as a seasoning on shrimp before grilling, and I also have been using it liberally as a seasoning for hard boiled eggs. I’m pretty sure it can go on anything and make it taste better.

Alright, Amanda, I’m totally sold on both of those items! Thanks again. Have any of you tried either of them? Do tell!