{"id":11985,"date":"2008-08-28T15:43:00","date_gmt":"2008-08-28T15:43:00","guid":{"rendered":"http:\/\/production.ou.org\/life\/other\/summer_sauce_summer_not\/"},"modified":"2015-10-29T11:00:39","modified_gmt":"2015-10-29T16:00:39","slug":"summer_sauce_summer_not","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/cooking\/summer_sauce_summer_not\/","title":{"rendered":"Summer Sauce, Summer Not"},"content":{"rendered":"
\"image\"<\/div>\n

[singing, sort of like Lerner & Loewe] “WHAT a DAY this has been, NOT rare this mood I’m in. . . why it’s almost like. . . ” like . . .<\/p>\n

[coming back to Earth for a crash landing] like the usual it’s- time- to- cook- dinner- and- it’s- gotta- be- done- quickly and the cupboard’s almost bare. Just some canned tuna, and some veggies I picked up a few days ago. It’s summer, so tomatoes and bell peppers are on sale. I was thinking of pepper steaks and a tomato salad, but–no steak.<\/p>\n

Ah well. It is what it is, and that’s that with that. I digress.<\/p>\n

So here’s what we have–“Basque Sauce,” a trad mixture from the Pyrenees, full of fresh vegetable flavor, aromatic olive oil, and spiced with paprika (what the Basque and Spanish folk call “piment\u00f3n”) and a li’l kick of cayenne. This can be used many ways, and lissen up, here’s some of ’em for three one-dish recipes.<\/p>\n

You can prepare it with canned tuna for a quick, nutritious (3 of the required “seven colors a day”) family meal. You can make it as a savory infused chicken for a company dinner. Even use as an omelet filling, or just poach eggs in the simmering sauce and served on a toasted English muffin. For a different Sunday brunch with eggs and potatoes, or a breakfast-for-dinner, I’ve lightened up the Spanish “tortilla” or potato-and-egg “cake” and turned it into a frittata, using fewer eggs, and the teensy new red potatoes instead of the heavier sliced russets.<\/p>\n

It should keep in the fridge for a few days, so just make it when you have a chance and reheat later or since it freezes well, why not make a double batch with just a little extra slicing and freeze one for later?<\/p>\n

That will also save time later for those of us cruising in the fast lane with busy professional, social, and family lives.<\/p>\n","protected":false},"excerpt":{"rendered":"

[singing, sort of like Lerner & Loewe] “WHAT a DAY this has been, NOT rare this mood I’m in. . . why it’s almost like. . . ” like . . . 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