Abigail Marie the Chef with IBD
Professional Chef with IBD helping you navigate food, lifestyle, new IBD research, and patient advocacy.
Up until a few years ago, my family and I thought we had far more German in our DNA than we actually do. My mother can even speak German fluently and I remember many German meals accompanied by sauerkraut and spicy whole grain mustard. That being said, this style of mustard is near and dear … Read more
This aioli is bright and creamy and pairs perfectly with salmon cakes! The dill brings out a fresh herbaceous quality and compliments the delicate flavor of the salmon perfectly. The Dijon and lemon add a fresh acidity to balance out the richness of the mayonnaise. While I do adore this with salmon cakes, it goes … Read more
Chimichurri is a sauce originating from Argentina and Uruguay. It is typically used as a condiment on red meat. While my version of the sauce fully incorporates the oil, traditional chimichurri is simply mixed with the oil, almost making it like an olive oil dip that would be used for bread in Italy. Here, I … Read more
This is a fun take on Tzatziki. This sauce originates from Greece and is used mainly as a dip with pita bread, but can be put on meats and gyros as a condiment. It calls for yogurt in the traditional recipe along with cucumber, dill, and garlic. I took the spirit of this sauce and … Read more
Homemade tomato sauce is a labor of love, but one that is well worth it. As you fill your home with the aromas of Italy and bask in this centuries old tradition you might even wonder why you don’t do this more often! You may be new to the French term concasse. It quite literally … Read more
A vinaigrette is a quick and easy way to add a fresh acidity and brightness to enhance and compliment any type of salad! I particularly love the versatility of a vinaigrette, as all it really encompasses is; vinegar, acid, oil, and seasonings. Having said that, feel free to get creative! Have blueberries instead of cranberries? … Read more
Mayonnaise is the base for many sauces, condiments, and dressings. You can even use it to thicken soups! It also happens to hold a place near and dear to my heart, as a child I would regularly be found making mayonnaise and tomato sandwiches. You will find many traditional mayo recipes call for a whole … Read more
What exactly is a compote? Essentially, it’s a fancy word for the cousin to preserves. You may be asking yourself; how does this vary from a jam? Well it’s really just a small technicality separating them. A jam uses pureed fruit and is typically cooked down with sugar. A compote, on the other hand, is … Read more