CulinaryMagazine

Showing posts with label sauces. Show all posts

Showing posts with label sauces. Show all posts

Ingredients:

1 iceberg lettuce
½ cup (packed) crumbled feta (preferably Danish or another soft feta)
½ cup whole egg mayonnaise
½ cup plain yoghurt
⅓ cup milk
Juice of half a lemon
½ clove garlic, crushed, or 1 tsp garlic powder
1 tbsp chopped fresh oregano
Salt and pepper to taste

Directions:

1. Cut the iceberg lettuce into 8 wedges, being careful to cut evenly through the centre of the core so each wedges holds together.
2. Combine the feta and mayonnaise into a medium size bowl and use a fork to mash it into a paste. If you use a creamier feta - like Danish - it will be easier to mash into a smooth paste.
3. Add the yoghurt, half the milk, lemon juice, garlic and oregano, and whisk vigorously to make the dressing smooth.
4. Use the remainder of the milk to get the consistency to your taste. If you make it thinner, it is suitable for tossing through salads.
5. Season to taste. Always season last because the saltiness of fetas and mayonnaise differ.
6. Place 1 or 2 wedges onto each plate and drizzle dressing to serve.

Ingredients:

40 g (1.4 oz) hazelnuts
60 g (2 oz) almonds, blanched
3 medium tomatoes (300 g)
5 whole garlic cloves, unpeeled
1/2 teaspoon smoked paprika
2 tablespoons white wine vinegar
1/2 teaspoon salt
5 tablespoons water
1/4 cup extra virgin olive oil
1 small roasted red pepper (from a jar or from the deli department)
30 g (1 oz) slice day old crusty bread, toasted

Directions:

1. Place hazelnuts in a little tin foil parcel, in one layer. Do the same with the almonds. Cut a cross on the base of the tomatoes. Place tomatoes (cross side up), nuts and garlic in an oven tray. Bake in the oven together with the chicken. Take nuts out after 15 minutes, garlic after 25 minutes and tomatoes after 35 minutes. Let cool slightly
2. Place hazelnuts in clean tea towel and rub slightly to try to get as much of the dark skin off. Peel tomatoes and garlic. Place nuts, garlic, and tomatoes in the food processor, together with the rest of the Romesco sauce ingredients and process for about 1 minute or 2, until the sauce if fairly smooth (bare in mind that due to the nuts, this is a "grainy" sauce)
3. Serve Roasted chicken with Romesco sauce and a green salad dressed simply with some salt, lemon juice and olive oil

Ingredients:

2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine

Directions:

1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
3. Simmer for 30 minutes, stirring occasionally.

Ingredients:

2 ripe avocados, peeled and seeded
3 tablespoons plain Greek yogurt (I use Chobani)
1/2 cup low-fat buttermilk
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
2 tablespoons chopped green onion
1 small jalapeño pepper, chopped and seeds removed
2-3 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Salt and ground black pepper, to taste

Directions:

Combine all of the dressing ingredients in a blender or food processor and blend until smooth.

Ingredients:

2 scallions
½ green jalapeño pepper
⅔ cup Greek yogurt
½ cup lightly packed cilantro
Juice from 1 lime (2 tablespoons)
⅓ cup olive oil
½ teaspoon salt
1 tablespoon honey

Directions:

1. Chop the scallions. Seed and dice the jalapeno pepper.
2. In the bowl of a blender or immersion blender cup, add ⅔ cup Greek yogurt,
3. ½ cup lightly packed cilantro, juice from 1 lime (2 tablespoons), ⅓ cup olive oil,
4. ½ teaspoon salt, and 1 tablespoon honey. Blend to combine.
5. Transfer to a sealable container; stores in the refrigerator for 1 week.

Ingredients:

2 red bell pepper, cut into 1/2-inch pieces
1 poblano pepper, finely diced
2 jalapeno peppers, finely diced1 cup honey
1/2 cup fresh lime juice
1 teaspoon salt
1/4 cup chopped fresh cilantro (optional)

Directions:

1. Simmer all peppers, honey, lime juice, and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until sauce is slightly thickened, about 30 minutes.
2. Cool sauce to warm or room temperature, then stir in cilantro just before serving.

Ingredients:

1 tablespoon lime or lemon juice (about 1 lime or 1/2 lemon)
1/2 tsp. lime or lemon zest
1 ripe mango, diced
3-4 tablespoon brown sugar, depending on sweetness of mango
2 tablespoon cilantro, chopped
1 tsp. grated fresh ginger
1/8 tsp. red pepper flakes or alternately, 1/2 jalapeno pepper, seeded, ribs removed, and minced
6 tablespoon olive oil
Salt and fresh ground black pepper to taste

Directions:

Combine all dressing ingredients except oil (lime juice, lime zest, mango, brown sugar, cilantro, ginger, and red pepper flakes or jalapeno pepper) in a blender. Puree the mixture, then slowly drizzle in olive oil until combined. Season with salt and pepper to taste.

Ingredients:

20 clementines
2 lemons
5 cups water
3 cups Imperial Sugar Extra Fine Granulated Sugar

Directions:

1. Wash and peel clementines, reserving peel from three clementines. Set aside reserved peel and cut all clementines, first in half and then quarter halves. Put clementine pieces in a large non-aluminum pot. Do not use an aluminum pan as it can react with citrus. A cast iron dutch oven is ideal.Peel both lemons reserving seeds. Cut lemon same as clementines and add diced lemon flesh to pot with clementines. Dice reserved clementine peel into small (1/4-inch) pieces and add to the pot. Add sugar and water and and turn stove on to medium-high.
2. While the fruit and water are heating up, add reserved lemon seeds to a cheesecloth bag with a tie or place seeds in a piece of cheesecloth that you can tie with kitchen twine. Drop it into the pot. Bring the fruit to a boil, turn heat back to simmer and cook for 60-75 minutes, stirring occasionally until water evaporates and preserves start to thicken. Remove cheesecloth with lemon seeds from pot. If you'd like a smoother consistency preserve, use an immersion blender to pulse the preserves and rind until desired consistency is achieved.
3. Preserves will gel more as they cool. It's crucial not to overcook preserves and keep a close eye on it during the last 10-20 minutes as they can burn easily.
4. Transfer preserves to clean, sterile jars and store in the fridge up to 3 months.

Ingredients:

for the brined pork chops:
2 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon soy sauce
5 allspice berries
1 star anise
1/2 teaspoon whole black peppercorns
1 bay leaf
4 bone-in pork loin chops (at least 1" thick)

for the clementine marmalade:
8 clementines (or 6 tangerines or Satsumas)
1 cup sugar
1 small onion, diced
3 roma tomatoes, seeded and diced
4 tablespoons apple-cider vinegar
2 teaspoons freshly grated ginger
1 tablespoon ketchup
prepared horseradish to taste (we used 3 teaspoons)
kosher salt to taste

Directions:

1.Place all the brine ingredients (except the pork chops) into a medium sauce pan along with 3 cups of water. Bring the brine to a boil, whisking to dissolve the sugar and salt, then simmer for 5 minutes. remove from the heat and cool completely. When cool, pat the pork chops dry then place in a Ziplok bag with the cooled brine. Place in the fridge for at least 4 hours, or overnight, flipping the bag at least once to make sure the chops are evenly marinated.
2. When ready to serve, remove the chops from the brine, pat them dry with paper towels, and let sit at room temperature for 10-15 minutes. Season lightly with salt and pepper. Sear (over medium-high heat), grill, or broil for 5-6 minutes on each side. Serve hot with the marmalade on the side.
3. To make the marmalade, juice 2 of the clementines, removing the seeds. Grate the zest of the remaining clementines, then peel, segment and cut the flesh into small-ish pieces, removing any seeds and reserving the juice.
4. Place the zest, clementine pieces, juice, sugar, onion, tomatoes, vinegar, ginger, and 1 cup water in a 2 quart saucepan. Bring the mix to a boil, stirring to dissolve the sugar. Simmer gently over low heat, stirring occasionally, for 35-45 minutes. When the mixture is thickened and almost syrupy, stir in the horseradish to taste, then add the ketchup. Season with salt and let cool.

Ingredients:

2 cups turkey stock
1 cup fresh apple cider
2 sage leaves
2 Tbsp salted butter, cubed and cold
1/4 tsp fresh ground pepper

Directions:

1. Combine turkey stock, apple cider and sage leaves in a medium saucepan and bring to a boil. Gently boil, stirring occasionally, for about 15 minutes until the sauce is reduced and thickened slightly. Remove sage leaves and discard.
2. Using a whisk, drop in cubes of cold butter and whisk to incorporate.The sauce will take on a rich sheen. Add pepper and remove from heat.
3. Pour gravy into a small jug and keep hot until ready to serve.

Ingredients:

2 cups sugar
12 tablespoons butter
1 cup heavy cream, room temperature
1/4 teaspoon sea salt

Directions:

1. Put the sugar in a large heavy saucepan over medium heat. Stir vigorously with a wooden spoon until the sugar melts, this will take a few minutes.
2. Once the sugar has all melted start adding the butter one piece at a time. Whisk until the butter is all melted
3. Wait about 3 seconds and then add the cream slowly. Whisk as you add until the mixture is smooth and creamy. Remove from heat.
4. Add the salt and whisk again a couple times just to incorporate.
5. Let cool in the pan for a bit and then pour, carefully, into a mason jar to store.

desserts & sweets sauces

Ingredients:

1 cup mayonnaise
1/3 cup buttermilk
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons white wine vinegar
pinch of sugar
kosher salt and freshly ground black pepper
6 ounces crumbled blue cheese

Directions:

In a bowl, whisk together the mayonnaise, buttermilk, garlic powder, onion powder, vinegar and sugar. Whisk until smooth. Seasons to taste with some salt and pepper. Fold in the blue cheese.

Ingredients:

1 (8 ounce) can tomato sauce (without sugar) 
1 (6 ounce) can tomato paste
 1 teaspoon dried oregano
 1 teaspoon dried basil 
1 teaspoon garlic powder 
1/2 teaspoon onion powder
 1 teaspoon ground sweet paprika
 1 teaspoon sugar 
1/4 teaspoon salt 
Fresh cracked pepper to taste 
2 Tablespoons olive oil
 1 teaspoon white vinegar

Directions:

  Place all the ingredients in a medium sized bowl and stir together.

Ingredients:

9 Tbsp extra virgin olive oil

3 Tbsp apple cider vinegar

2 Tbsp honey or agave

1 Tbsp Dijon mustard

2 cloves garlic, peeled and minced or pressed

1/2 tsp fine sea salt

Directions:

In a small bowl, whisk together the olive oil, vinegar, honey mustard, garlic, and salt until emulsified.
Taste and balance the sweetness (honey or agave), acidity (vinegar), and salt.
Pour vinaigrette into a squeeze bottle, cap, and refrigerate.

Ingredients:

2 cups malt vinegar

1/2 cup molasses

1/2 cup soy sauce

1/4 cup tamarind concentrate

3 tablespoons yellow mustard seeds

3 tablespoons kosher salt

1 teaspoon whole black peppercorns

1 teaspoon whole cloves

1/2 teaspoon curry powder

5 cardamom pods, smashed

4 chiles de árbol, chopped

3 cloves garlic, peeled and crushed

3 anchovy filets, roughly chopped

1 medium yellow onion, roughly chopped

1 2-inch piece ginger, peeled and crushed

1 cinnamon stick

1/2 cup sugar

Directions:

1. Combine vinegar, molasses, soy cause, tamarind, mustard seeds, salt, black peppercorns, cloves, curry powder, cardamom, chiles, garlic, anchovies, onion, ginger, and cinnamon in a medium saucepan. Bring to a boil over high medium, reduce heat to low and simmer for 10 minutes.

2. While sauce is simmering, in a small saucepan, melt sugar over medium-high heat and cook until it becomes dark amber and syrupy, about 5 minutes. Pour caramelized sugar into simmering sauce and whisk to combine; simmer sauce for 5 additional minutes. Transfer sauce to a glass jar with a tight fitting lid and set in refrigerator for 3 weeks.

3. Strain sauce into a medium bowl; discard solids. Place sauce back in jar and store in refrigerator for up to 8 months.

Ingredients:

2 cups packed basil leaves (approx. 2 oz)
1/3 cup olive oil
1/2 cup finely chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
2 tablespoons softened butter (optional)
1/2 teaspoon salt (optional)

Directions:

1. Place basil, olive oil, walnuts, garlic and salt (if using) in food processor.
2. Blend until thoroughly combined.
3. Add Parmesan and butter (if using) and blend 5-10 seconds more.
4. Serve over pasta with bread and salad.

Ingredients:

1 1/2 cups sour cream
1 avocado from Mexico, halved, pitted and peeled
1 cup crumbled Blue cheese
1 clove garlic
1/4 cup chopped onion
1 tablespoon Worcestershire sauce
1/2 cup celery leaves
1 tablespoon lime juice

Directions:

Combine all ingredients for dip in food processor or blender. Pulse on high until well combined.

Ingredients:

1/3 cup of rice vinegar
4 tbsp of brown sugar
1 tbsp of tomato ketchup
2 tsp of cornstarch dissolved in 4 tsp of water
1 tsp of soy sauce

Directions:

Combine all the ingredients then boil it until thickened.

Ingredients:

3 cups whole or 2-percent milk

4 tablespoons unsalted butter

1/4 cup unbleached all-purpose flour

1 teaspoon kosher or fine sea salt

Freshly ground black pepper

Pinch freshly grated nutmeg

Directions:

To make the bechamel sauce, pour the milk into a saucepan and bring just to a boil over medium heat. Do not let it boil over. Remove the pan from the heat.

Melt the butter in a heavy-bottomed saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 2 minutes. Add the hot milk in driblets, whisking constantly and taking care to avoid lumps and scorching. When all of the milk has been added, cook the sauce, stirring it frequently with a wooden spoon or silicone spatula, for 10 to 13 minutes, or until it is thick enough to coat the back of the spoon.

Season the bechamel sauce with the salt, pepper to taste, and nutmeg, and remove from the heat.

The sauce may be stored in a tightly lidded container in the refrigerator for up to 3 days. Reheat it in a saucepan over low heat, adding a splash or two of milk if necessary to loosen it.

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