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HOMEMADE MAYONNAISE

Ever look at the ingredients list of your favorite mayo? Especially the ones that claim to be “Olive Oil Mayonnaise” that still use other oils more than actual olive oil? LOL What’s the point, right? Mayo is actually kinda pricey at the store for crap quality ingredients and who doesn’t like homemade anything, anyways? Here’s a quick homemade mayo for you. That way you can use whatever oil you like most and control what goes in it.

This is important: with most oils make sure you love the taste on it’s own. Most cheap oils will make the mayo taste bitter! I personally love using grapeseed oil because it hardly has a taste at all and you’ll never taste bitterness. Once you’ve mastered this in the making, feel free to add your favorite spices as you can really make some awesome spreads with it. Enjoy!


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HOMEMADE MAYONNAISE
Servings
cup
Ingredients
Servings
cup
Ingredients
Instructions
  1. In a standing mixer with the whisk attachment add the egg yolk, lemon juice, white wine vinegar, dijon mustard, and sea salt.
  2. Whisk everything for about 30 seconds until everything is blended to a bright yellow color. With a rubber spatula, scrape down the sides if you have to.
  3. Continue whisking on medium speed and start pouring the extra virgin olive oil very slow creating a very thin stream, about 1 teaspoon at a time until you've used about a 1/4 cups worth. Make sure everything is thoroughly combined before you pour in more each time.
  4. Then pour the remaining olive oil. As you see the olive oil accumulate on the sides, hold back the pour and allow the whisking to catch up and continue until you've finished pouring it all in. This should take about 8 - 10 minutes. At the very end scrape down the sides and whisk on high for 5 seconds.
  5. Store in a mason jar and keep refrigerated.

SPICY GIARDINIERA

Here’s a fresh and tangy Italian “relish” so to speak with a twisted kick of spicy Thai chili peppers. I recently started growing Thai chilies out here in this intense Summer heat and clearly peppers thrive on extremely hot days because there’s a couple dozen chilies growing all at once. With so many harvested I was a little lost with what to do with them until a friend of mine came up with a brilliant idea to make a burn your mouth version of Giardiniera.

In Italy it’s called “sotto aceti” literally meaning “under vinegar.” It’s usually served with your antipasto just like olives are and in the U.S. you’ll find it either in its whole pieces or chopped fine put into a spicy beef sandwich. However you choose to enjoy it is entirely up to you. Personally, being the grazer that I am, I love picking the veggies out of the jar one by one munching away or thrown in a very elaborate salad.

In this particular version I added a few extra favorite things that I thought would be a great fit; lupini beans, radishes and garlic. You can’t go wrong with most veggies when it comes to making a brine and marinating in a jar of olive oil and vinegar. Let me know how yours turns out!

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SPICY GIARDINIERA
Servings
quart
Ingredients
Servings
quart
Ingredients
Instructions
  1. Place the cauliflower, carrots, celery, red bell pepper, radishes, garlic, and salt in a large glass bowl and fill it with filtered water until all the veggies are covered. Use your hands to gently mix the veggies around until most of the salt dissolves. Place plastic wrap over the bowl and refrigerate overnight for at least 24 hours.
  2. Drain the glass bowl of veggies in a colander and rinse them with cold water then transfer back to the bowl. Add the lupini beans, Thai chilies, pepperoncinis, olive oil, vinegar, and water.
  3. Gently mix everything together with a large spoon. Lastly, transfer everything into the mason jar as much as you can.
  4. Refrigerate for a couple of days or longer to your desired taste.

CHICKEN FENNEL CAESAR SALAD

I love caesar salads but the standard caesar is almost too simple for me. If I’m going to eat a salad, I need some excitement both visually and in taste. In some ways I have always felt that if I don’t add more to it then I’m wasting a perfect opportunity to get more veggies in my diet.

When I made this for the first time I had only but a few things in the fridge that I didn’t want to go to waste and with no other option to make a meal. It’s called, “Jenn is too hungry to go to the grocery store at the moment. Will buy everything, if I shop hungry.” Times like these are great because it sparks that creative culinary side that I believe we all have if we give ourselves a chance.

The fennel works great in this due to its fresh, crisp flavor that cuts through and balances the tanginess of the caesar dressing. If you don’t like fennel or mushrooms, try something else you really like instead. If anything at all, use this as a base to inspire you to create something of your own.

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CHICKEN FENNEL CAESAR SALAD
Servings
servings
Ingredients
SALAD
DRESSING
Servings
servings
Ingredients
SALAD
DRESSING
Instructions
DRESSING
  1. Whisk everything in a medium bowl and allow it to chill in the refrigerator for 30 minutes.
SALAD
  1. In a large bowl toss the romaine lettuce, fennel, mushrooms, and chicken breast. Drizzle the dressing over and grate the cheese on the top.
Recipe Notes

My favorite baked chicken for this salad is simply some salt, fresh ground pepper, and ground paprika. Drizzle the top with olive oil. Bake at 375 F degrees for about 30 minutes in a baking dish sprayed with cooking spray.