On Saturday, I found a food processor that works, and for only 3 dollars at a yard sale. It’s an old-school GE model with only an on-off switch and a pulse switch, and I’m obsessed. It will be perfect for future sauces, pureed soups, and pretty much all the hard-to-chop things that have been haunting me lately.
But I was making this sauce on Friday. So it will go down in history as a good, but chunky sauce in my kitchen, the last of the era, I hope.
Dara over at Cookin Canuck dreamed up a sauce that works so well with salmon that I am tempted to use it on, well, pretty much everything. With a greek yogurt base and a little bit of heat in the spicing, this sauce worked up pretty smoothly even though I didn’t really get all the avocado chunks out. It was a great counterpoint to the strong fish flavor, calming it down on the tongue. I’m convinced that the combination, not just the salmon, got me my second place ranking in the meatball cook-off.
I grew up really picky and always wanted all my food extremely plain in the past, so it was funny to find that in adulthood I wanted to try every sauce I could get my hands on: I’m a hollandaise, honey mustard, barbeque, and bechamel kind of girl now. I generally though, reserve my sauce time for out of the house, where trained chefs can keep them from falling apart. Other than the occasional cheese sauce, I just leave that to the professionals, because the results are pretty amazingly catastrophic when they are bad. This sauce, though, crucially requires no cooking. I’m now going to rely on yogurt sauces when I need something that won’t fail or fall or burn.
And just as a tiny extra tidbit this week, here’s a carrot we pulled up this week that looks like a little person. 🙂