Finally, back up and running after a major computer transition and I've got two really great sauce recipes to share. I've made both in the past couple of weeks and although the ingredients lists on these recipes is a little on the long side, they are so worth it. Both of these recipes come from a cookbook called Rebar,
Modern Food Cookbook. More than half of the recipes are vegetarian and can be altered to be vegan, so that's another reason why I love this cookbook. Rebar is a hip restaurant in Vancouver, BC and I imagine most of the clientele who eat there are all very concerned if whether beef they are about to enjoy comes from a happy, grass-fed existence or whether the flax to granola ratio in the oatmeal cookies is 80/20. I joke about this, but I'm not going to deny that this type of new-age organic-conscious food revolution isn't a wonderful thing, however, what I love most about the recipes from their cookbook is the fusion of flavors, and whole, interesting ingredients.
One of my new favorite things to do in the kitchen lately, is to take on making things that we normally buy from the grocery store that are processed and chock full of preservatives. So pulling the peanut sauce and barbecue sauce recipes from this book got me excited to try making sauces that Jon and I both love, but usually I grab the convenient pre-made versions at the grocery store. Now, I'm not saying that convenience isn't a good thing, but there is a certain satisfaction is making something yourself and some of those sauces can be expensive when you probably already have 90% of what you need to make them at home already! I made the peanut sauce to have with chicken-vegetable skewers and the barbecue sauce went on pretty much everything for the week and half that it lasted in my fridge...I poured that delicious sauce on my sweet potatoes, burgers, baked beans, chicken, broccoli.... Enjoy and get sauced!
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