I will be giving a live cooking demonstration complete with a live audience. I will be making dishes from the Spanish vegetarian Valentine’s Day menu featured on DaVinci’s Blog Log including such Spanish favorites as spiced olives and paella. And I might just scare up some Spanish wine…
If you want to be part of the live audience, leave a comment or DM me on Twitter!
Also, starting tomorrow and going for the next 8 days, I will be doing one blog post per day. Each post will feature a different cheese courtesy of Cabot Creamery Cooperative. There will be some of the cheesy dishes you expect, but I promise to give them my special BlogWellDone twist. There will also be some dishes which push the cheesy envelope!
So tonight I did a trial run of me cooking on UStream.tv. I had a blast and I hope everyone else did. Thanks to everyone, especially those who had to keep telling me to turn off the heat before I burnt the sauce. Here’s the recording.
Here’s the video:
Anyway, here’s the recipe:
1 onion, diced
2 tablespoons olive oil
1/2 cup brown sugar
1/2 cup rice wine vinegar
1 can tomato sauce
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
salt to taste
2 teaspoons black pepper
1 teaspoon powdered ginger
1/2 teaspoon hot sauce
To make the sauce, watch the video! (Kidding…)
Bring the saucepan to medium heat. Add the olive oil, the onions and a pinch of salt. Cook the onions 6-8 minutes.
Add the brown sugar and the rice wine vinegar. Stir until the brown sugar has melted and cook until vinegar is simmering.
Add the rest of the ingredients except the hot sauce and cook 10-15 minutes or until the sauce is thick. Add the hot sauce and cook another 30 seconds.
Blend (not shown).
I’ve spent the morning reading and from what I can see, the ratio of vinegar to brown sugar was WAY off. Especially since we’re going to add peach puree to the finished product, do 1 part brown sugar to 2 parts vinegar.