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Condiments & Accompaniments

HOW TO MAKE PAN ROASTED GARLIC PUREE

By Denise Pare-Watson

The Confident Kitchen Series

There are numerous techniques on the Internet and in cookbooks that describe how to roast garlic – almost all of them demonstrate or discuss the traditional oven roasting method. I have prepared roasted garlic this way for many years.  However, I always felt that it was a bit wasteful because I could not totally remove all of the sticky, roasted goodness from the heads of garlic. Therefore, knowing How to Make Pan Roasted Garlic Puree is an important skill to learn because it is a simpler process with little or no waste.  I will provide you with a step-by-step process which will show you how to peel cloves of garlic in an easy and efficient way, then pan roast the garlic cloves, puree them and then store them.  As well, I have provided recipes and ideas regarding how to use the pureed roasted garlic. There are several advantages to this method:  one, there is no waste, and two; you end up with a delicious bonus – garlic oil.  Let’s get started. 

Freezing Roasted Garlic Puree in silicone | urbnspice.com
Puree of Roasted Garlic in silicone trays ready for the freezer
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Filed Under: Condiments & Accompaniments, Cooking Techniques, My Recipes, The Confident Kitchen Series, Urb'n'Spice Tips and Techniques Series, Vegetables Tagged With: Garlic, How To, Roasted Garlic, Tips and Techniques, Urbnspice Tips and Techniques

Spicy Sausage and Cabbage Fry with Greek Yogurt Sauce

By Denise Pare-Watson

The Inspiration of Urb’n’Spice Series

Sometimes inspiration can be derived from necessity. Have you ever gone to the grocery store to purchase a specific ingredient or item and it ends up to be something entirely different than what you expected? This recipe was developed due to a case of mislabelling. I actually needed to buy mild Italian sausage, however, the package was mislabelled and I bought a spicy version instead. Not wanting to waste food, my original meal plan was altered to accommodate this Spicy Sausage and I created the following Spicy Sausage and Cabbage Fry with Greek Yogurt Sauce.

The ingredients for this dish have originated from all over the world: Hot Italian sausage; Chinese Napa cabbage; Canadian mushrooms; Greek yogurt sauce and Asian inspired seasonings. It all comes together into a balanced fusion dish. I encourage you to try it as it is a delicious, quick and nutritious meal.

Spicy Sausage and Cabbage Fry | urbnspice.com

Spicy Sausage and Cabbage Fry served in a flour tortilla

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Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Appetizers and Small Plates, Blenditarian Challenge, Blenditarian Recipes, Brunch Dishes, Casual Dining, Condiments & Accompaniments, Dairy Free Recipes, Egg Free Recipes, Gluten Free Recipes, Grain Free Recipes, Inspiration of Urbnspice Series, Main Dishes or Entree Options, Meat Dishes, Refined Sugar Free Recipes Tagged With: Blend and Extend, Blenditarian Recipes, Mushrooms, Quick and Easy, Sausage

Homemade Grape Tomato Ketchup

By Denise Pare-Watson

The Inspiration of Urb’n’Spice Series

One of my most vivid childhood food memories is the aroma in my house when my Mom made ketchup from the bumper crop of tomatoes we always grew in our large backyard garden. The indescribable scent both piquant and zesty wafted throughout the house drawing everyone into the kitchen to peek into the bubbling pot. While I no longer have the large garden of my childhood, I am lucky enough to live in a wonderful part of Canada where fresh produce is easily accessible. The recipe I have provided below for Homemade Grape Tomato Ketchup is easy to make and a great project for you to try when tomatoes are plentiful.   Once you have tasted your own homemade ketchup, you may never go back to store-bought again. I have used grape tomatoes in this recipe – their sweetness and flavour lend themselves well to making this popular condiment.   Any tomato variety can be used for this recipe (see the proportions below), and even a mixture of fresh and canned tomatoes work well. Give it a try! It is well worth the effort.  Skip to Recipe

Homemade Grape Tomato Ketchup | urbnspice.com

Homemade Grape Tomato Ketchup

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Filed Under: Condiments & Accompaniments, Dairy Free Recipes, Egg Free Recipes, Food Fun, Gluten Free Recipes, Grain Free Recipes, Inspiration of Urbnspice Series, My Recipes, Preservative Free, Refined Sugar Free Recipes, Sauces, Savory Tagged With: Condiments, Dairy Free, Gluten Free Recipes, Homemade, Ketchup, Preservative Free, Refined Sugar Free, Tomatoes

Duck Fat Potatoes with Smoked Sea Salt

By Denise Pare-Watson

The Inspiration of Urb’n’Spice Series

If you want to make something truly delicious to serve as a small plate offering or on a casual family platter, try these Duck Fat Potatoes with Smoked Sea Salt. It is one of those foods that you will say, ‘this is the best thing that I ever had!’ Easy to make, easier to eat! Make more than you think you might need – they will be gone in a flash!

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Duck Fat Roasted Potatoes | urbnspice.com…

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Filed Under: Appetizers and Small Plates, Casual Dining, Condiments & Accompaniments, Cooking Techniques, Gluten Free Recipes, Inspiration of Urbnspice Series, My Recipes, Potatoes and Rice, Preservative Free Tagged With: Appetizers, Duck Fat, Potatoes, Small Plates

Dressed Up Sour Cream

By Denise Pare-Watson

This simple recipe was inspired by All-Dressed chips.  I like the rounded blend of spices in that addictive snack.  I followed the same idea in creating this recipe for Dressed Up Sour Cream, combining a few pantry items with the addition of fresh or dried herbs. I serve this delicious mixture with so many things: baked potatoes, potato chips, appetizers and snacks such as Game Day Savoury Potato Wedges and Parmesan Pita Crisps and Dry Roasted Crispy Chicken Wings with Honey Garlic Dip.

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Dressed Up Sour Cream | urbnspice.com

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Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
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Filed Under: Appetizers and Small Plates, Condiments & Accompaniments, Gluten Free Recipes, My Recipes, Preservative Free, Salsas and Dips, Sauces Tagged With: Condiments, Dips, Dressings, Sour Cream

Easy to Make Game Day Savoury Potato Wedges

By Denise Pare-Watson

It is almost Super Bowl weekend! That means snacks – lots of snacks. It also means we will need a snack that can be easily and neatly munched on in front of the big screen without taking our eyes off the action. We have made these Game Day Savoury Potato Wedges for just about every occasion from birthdays to barbeques.  Our favourite way to enjoy them is on a large wooden platter served family style with Dressed Up Sour Cream and of course, ketchup.

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Savoury Potato Wedges with Dressed Up Sour Cream | urbnspice.com

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Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Appetizers and Small Plates, Casual Dining, Condiments & Accompaniments, Gluten Free Recipes, My Recipes, Potatoes and Rice, Preservative Free, Spice Blends, Vegetarian Dishes Tagged With: Appetizers, Fast and Easy Dishes, Gluten Free Recipes, Potatoes, Seasoning Blends, Small Plates, Spice Rubs

Creamy Roasted Garlic Dressing

By Denise Pare-Watson

I traditionally have made garlic salad dressing for Caesar Salads. As much as I enjoy making Caesar Salad Dressing from scratch, I wanted a develop a versatile and easy-to-make dressing that could be used as a dressing, or a dip, or a spread or an aioli. This Creamy Roasted Garlic Dressing is made with mayonnaise as the base ingredient and with the addition of a few ingredients, you can create a flavourful and versatile dressing. It is convenient to have on hand in the refrigerator for a multitude of purposes, which are outlined below under the “What Else Can I Do With This Recipe?” section of this post.

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Roasted Garlic Dressing | urbnspice.com

Roasted Garlic Dressing can be used for a multitude of dishes

The first essential step in making this dressing is roasting the garlic. I will share with you how to pan roast garlic cloves to make your own roasted garlic puree. This process is much simpler, less messy and yields far more roasted garlic puree than oven roasting whole heads of garlic. CHEF TIP: The garlic oil that remains from pan roasting garlic cloves is a very useful bonus item….

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Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
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Filed Under: Appetizers and Small Plates, Condiments & Accompaniments, Gluten Free Recipes, My Recipes, Sauces, Savory Tagged With: Appetizers, Dips, Gluten Free, Salad Dressings, Small Plates, Tips and Techniques

Celebrating Food Preservation Yesterday and Today

By Denise Pare-Watson

CHC CANADA 150 FOOD BLOG CHALLENGE SERIES

featuring a vintage recipe for Wild Berry Chutney

Prelude:  I am a proud Canadian. When the Culinary Historians of Canada invited food bloggers to participate in the “CHC Canada 150 Food Blog Challenge”, I knew that I wanted in! What a great way to celebrate and honour Canada’s 150th birthday by featuring a different Canadian dish or discussing a topic which reflects on what it means to be Canadian.  For the month of August, CHC invited food bloggers to share stories and recipes related to food preserving; for example: canning of jams or pickles, drying, freezing, fermenting, smoking or other methods of food preservation. While I have worked with all of these methods of food preservation, the method that I most enjoy utilizing is the making of confitures (jams), compotes and chutneys. I live in the beautiful Okanagan Valley where fresh produce is readily available. As seasonal produce becomes available, I have the opportunity to make something special. I am Celebrating Food Preservation Yesterday and Today and for the purpose of this post, I share with you a vintage recipe for Wild Berry Chutney, which makes use of any type of berry mixture, wild or cultivated. Chutneys are easy to make and are lovely served with cheese plates and of course, the world-renowned Okanagan wines.

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Food Preservation: Wild Berry Chutney | urbnspice.com

Wild Berry Chutney

My initial experience with different methods of food preservation methods started with my mother and grandmother. I grew up in a French Canadian household where canning and preserving food was viewed as a necessary life skill. We had special rooms in the basement called the Cold room and the Preserve room. The Cold room was a dark, dry room at the back of our basement. It had a tiny window for ventilation under the large front porch. We stored carrots and other root vegetables in sand-filled bins. My parents had large burlap bags of potatoes leaning against the sturdy handmade wooden shelves that held woven bushel baskets filled with apples, pears and quince. Braided garlic and bundles of herbs hung in bunches from the ceiling to dry. Baskets of yellow and sweet onions air-dried on an open shelf. Tomatoes were lined up on narrow glass shelves and ripened slowly near the window.

Having just returned from a trip to Newfoundland and Labrador, I was fascinated by the heritage root cellars that I spotted along our route (and attempted to photograph them from the bus). Root cellars became common before the days of electricity.  They are cavern-like structures typically built into the sides of a hill, rock cliff or cave and covered with stones and sod with a door for access.  They are an efficient way to store food (mainly root vegetables, but also preserves and dried meat and dried fish) at a cool temperature to protect the food from winter temperatures and keep the food cool in the summer months.  They are still in use today in many parts of Canada.  I captured as many photos as I could ranging from heritage sites to modern root cellars.

Abandoned root cellar | urbnspice.com

Abandoned Root Cellar in Twillingate, Nfld.

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Filed Under: CHC Canada 150 Food Blog Challenge Series, Condiments & Accompaniments, Cooking Techniques, Gluten Free Recipes, Vintage Recipes Tagged With: Canada 150 Food Blog Challenge 2017, Chutneys, Food Preservation, Food Storage, Newfoundland and Labrador, Root Cellars

Gremolata with Roasted Leg of Lamb

By Denise Pare-Watson

Gremolata is an accompaniment served with savoury dishes. Osso Bucco (cross-cut veal shank) is a Classic Italian dish where Gremolata is used. Gremolata is made from a blend of three very distinct ingredients: fresh garlic, lemon and mint. I like to use Gremolata a bit differently.  I make it as an accompaniment in a dish called Gremolata with Roasted Leg of Lamb.  The combination of fresh spring mint with fresh garlic and lemon make a very fresh tasty addition to the roasted lamb.

Gremolata with Roasted Leg of Lamb: Plated | urbnspice.com

Plated Roasted Leg of Lamb with Gremolata

Ingredients for Gremolata are crushed in a Mortar and Pestle | urbnspice.com

Ingredients for Gremolata are crushed in a Mortar and Pestle

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Original content here is published under these license terms:  X 
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Filed Under: Condiments & Accompaniments, Gluten Free Recipes, Grain Free Recipes, Main Dishes or Entree Options, Meat Dishes, My Recipes, Savoury Garnishes Tagged With: Dry Rubs, Gremolata, Lamb, Lemon, Mint, Roasting, Roasting Vegetables

Super Bowl Snacks from FBC

By Denise Pare-Watson

Find over 40 Super Bowl Snacks from Food Bloggers of Canada, including one of my favourites from the Urb’n’Spice blog.  Have fun planning for your Superbowl party or any appetizer and small plates gathering today with these amazing recipes.  It’s going to be a great party!

Every week Food Bloggers of Canada has a recipe roundup of some great Canadian recipes from Canadian food bloggers around the web featuring one main ingredient or dish.  UrbnSpice contributed to this recipe roundup:  Bacon Cheese Potato Cups

40+ Super Bowl Snacks | urbnspice.com

From UrbnSpice

Bacon Cheese Potato Cups

Bacon Cheese Potato Cups | urbnspice.com

Bacon Cheese Potato Cups – perfect for any appetizer event

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Hidden Veggies

Digiprove sealCopyright secured by Digiprove © 2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
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Filed Under: Appetizers and Small Plates, Casual Dining, My Recipes, Recipe Roundups, Salsas and Dips Tagged With: Appetizers, Small Plates, Snacks, Super Bowl Appetizers

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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