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I was just drooling over that BBQ sauce recipe that Vixenbabe posted (or was it her gallery? 
) and saw a post that said "Too bad it only lasts a week" refering to how long you can keep that sauce in the fridge...
I get sad when I make a nice sauce/condiment and it goes by the wayside because it just doesnt have a long enough fridge life, or in an effort to use it up before it goes bad, I end up with a weeks worth of the same food.. blah!... Sooo....
Go out and buy some ice cube trays with the biggest individual cube spaces you can find. Make a nice big batch of the sauce/condiment and take out what you might need in the near future and freeze the rest as cubes. After its well froze, pop out the cubes and wrap them. I put mine in little plastic sandwich bags and twist tie them. I have a big freezer, so I have a bunch of labeled half gallon containers with little wrapped cubes in them..
Some times dinner is based on what sauce I haven't used in a long time. Look in the freezer, scan over the goodies, and take out only what i need. You can let them come up to room temp or zap them a few times in the 'wave. I do this method with pestos when the summer bounty calls for using basil at its peak, or arrugala or baby spinach, use them then when they are at their cheapest too!
Make the pesto (always add some vitamin c to it, i will post a recipe later and explain why), freeze a few trays, and bingo! you have fresh pestos all year, much better than pestos from a jar. I do fresh fruit salsas, chutneys, sambals, blatjangs, etc like this too. Having a fresh fruit/herb to lighten up winter fare can be damn sexy, rich roast meats with a big plop of fresh arugala/lemon-walnut pesto... Makes me want to sit down in front of the fire with a monster big syrah and get romantic.
You can really amaze folks with some monster big flavors pulled right out of your frozen hat. Those flavors are always what take the most work and longest time to prepare, the fish or a light cut of meat takes but a few minutes at most to cook, steam up some quick veg and/or some easy starch like israeli cous cous and your ready to fly with som uptown love in a total of 10 minutes.
Not exactly groundbreaking, but it might help.
) and saw a post that said "Too bad it only lasts a week" refering to how long you can keep that sauce in the fridge...I get sad when I make a nice sauce/condiment and it goes by the wayside because it just doesnt have a long enough fridge life, or in an effort to use it up before it goes bad, I end up with a weeks worth of the same food.. blah!... Sooo....
Go out and buy some ice cube trays with the biggest individual cube spaces you can find. Make a nice big batch of the sauce/condiment and take out what you might need in the near future and freeze the rest as cubes. After its well froze, pop out the cubes and wrap them. I put mine in little plastic sandwich bags and twist tie them. I have a big freezer, so I have a bunch of labeled half gallon containers with little wrapped cubes in them..
Some times dinner is based on what sauce I haven't used in a long time. Look in the freezer, scan over the goodies, and take out only what i need. You can let them come up to room temp or zap them a few times in the 'wave. I do this method with pestos when the summer bounty calls for using basil at its peak, or arrugala or baby spinach, use them then when they are at their cheapest too!
Make the pesto (always add some vitamin c to it, i will post a recipe later and explain why), freeze a few trays, and bingo! you have fresh pestos all year, much better than pestos from a jar. I do fresh fruit salsas, chutneys, sambals, blatjangs, etc like this too. Having a fresh fruit/herb to lighten up winter fare can be damn sexy, rich roast meats with a big plop of fresh arugala/lemon-walnut pesto... Makes me want to sit down in front of the fire with a monster big syrah and get romantic.
You can really amaze folks with some monster big flavors pulled right out of your frozen hat. Those flavors are always what take the most work and longest time to prepare, the fish or a light cut of meat takes but a few minutes at most to cook, steam up some quick veg and/or some easy starch like israeli cous cous and your ready to fly with som uptown love in a total of 10 minutes.
Not exactly groundbreaking, but it might help.
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