I have no good reason for the radio silence that occurred during this past week. No excuse. (Ok, I have excuses but I doubt you want to hear them because they’re not even that interesting.)
Not much has happened. Oh, except Hubster and I bought a vintage camping trailer that we plan to restore. And my blog had a birthday. It’s now officially 12 months and 5 days old. I’m still counting in months because for some reason that’s how you are supposed to date humans until they reach some crazy age, like 5. Seriously, if your kid is just over a year and a half, just say that. Don’t say “20 months” and make me do math.
Like any good parent, I had a few things planned for the big ONE year. I figured a cake was in order. Plus I thought I’d get crazy and rewrite my “about” and even add a picture. I’m wild. I know.
I do have excuses for these things. My oven is still STILL broken. The repair guy finally came out on Tuesday. And despite the fact that I’m married to a photographer and there are usually several cameras lying around our house, I never remembered to ask Hubster to take a cute head shot for me. Apparently when I’m dressed up and feeling cute I’m more interested in living life.
So I don’t have a cake for you. I hope I GET to make a cake in June.
But I have something better than cake. I have the best condiment next to Charmoula. This super flavorful sauce only needs four ingredients: green onions, ginger, oil and salt. It’s probably the easiest, albeit the scariest thing I’ve made this year.
Chop up the green onions and ginger in a mini food processor. So easy.
Heat oil until it’s just barely smoking. Kind of scary.
Dump screaming hot oil over green onions and ginger. Pretty scary the first time.
You can do it, though, and it’s SO worth it.
1 bunch green onions
1 oz fresh ginger
½ Tbsp salt
½ cup oil, preferably peanut or corn
Choose a heat safe bowl that will hold at least 5 cups. Place it on a hot pad.
Chop green onions into 1” pieces. Whirl in a mini food processor until they’re finely minced, but not pureed. Add the green onions to the bowl. Peel the ginger and cut it into chunks. Grind the ginger in the food processor until it’s about the same size as the scallions. Add the ginger to the bowl. Season with salt.
Heat the oil until it just barely starts to smoke. Then pour it into the bowl. Be brave and quick with this movement. It will bubble and smoke and that means you’ve done something right.
Let it cool to room temperature and then serve.
Serve with: grilled or roasted chicken
Notes: The key is choosing the right heat proof vessel. Per Francis Lam, you want something that will hold 4 to 5 times the amount of liquid you’re about to toss in there. The reason being is you’re basically making a volcano when you introduce the hot oil to the water laden ginger and onions.
On my first go around, I opted for a heavy bottomed pot, but it actually disappated the heat too quickly. I found a tapered metal bowl to be the perfect option for containing everything and providing maximum contact between oil and seasonings