Category Archives: sauce

Tonatto sauce, Carol Sanders

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1 can (6 oz) light tuna packed in oil, preferably Italian, undrained
2 tbsp capers, rinsed
1 tsp anchovy paste or 1-2 fillets
juice of 1 lemon
1 small clove of garlic
salt & pepper
1/4 c. mayo
1/2 c olive oil
1 tbsp flat parsley

Combine the tuna with its oil, the capers, anchovy paste, lemon juice, garlic, pinch of salt and pepper and the mayo in a mini food processor or blender. Blend for a few seconds to combine. Continue to blend while slowly drizzling in the olive oil. Add the parsley and blend for a few more seconds.

Giblet Gravy

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Giblets and neck from turkey
2 ¼ tsp. salt
1 celery stalk, chopped
4 whole black peppercorns
1 bay leaf
½ c. turkey drippings
1 onion, thinly sliced
½ c. flour
1 carrot, chopped

¼ tsp. Pepper
1. Split the gizzard with a sharp knife and clean. Wash giblets very well under cold water. Refrigerate liver until ready to use.
2. Place the giblets (except liver) in medium sauce pan with neck, celery, bay leaf, onion, carrot, ½ tsp. salt, black peppers and 6 c. water
3. Reduce heat; simmer, covered 2 ½ hours or until giblets are tender. Add liver; simmer 15 minutes longer.
4. Strain broth pressing vegetables and broth through sieve. Measure, then add water to make 5 cups.
5. Chop giblets coarsely; set aside.
6. When turkey has been removed from oven, pour off drippings in roasting pan. Return ½ c. drippings to pan.
7. Stir in flour to make a smooth mixture; brown it slightly over low heat, stirring. Remover from heat. Gradually stir in broth.
8. Return to heat; bring to boiling, stirring. Reduce heat, simmer 5 minutes, stirring.
9. Add two teaspoons ( or to taste!!!) salt, pepper and the giblets; if a richer color is desired, add gravy coloring, simmer 5 minutes.

CWV Family favorite, the only gravy I can make consistently. I have learned to vary the amounts of veggies, using more than called for. Have whirled in the blender instead of sieving, all depends on my mood. I use a whisk and never have problems with lumps. Remember to cook the drippings and flour long enough to get rid of the flour taste.

Clinton Kelly’s Spicy Queso Dip

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1 tablespoon Oil
1 small White Onion (very finely diced)
1 Red Bell Pepper (finely minced)
2 to 3 Jalapenos (minced)
1 cup Heavy Cream
1 pound Yellow American Cheese (shredded)
8 ounces Pepperjack Cheese (shredded)
1 bunch Cilantro leaves (chopped)
Salt and Freshly Ground Pepper
Tortilla Chips to serve

Heat the olive oil in a pot over medium heat. Add the onion, bell pepper, jalapeno, and a generous pinch of salt, cooking until very soft. Add the cream and bring to a simmer. Add the cheese, stirring continuously, until it has all melted, and season to taste.

Garnish with cilantro and serve with tortilla chips. If entertaining, serve in an oven safe bowl or crock that has been warmed in the oven.

Helpful Tips:
1. Salt the onions and peppers to draw out moisture.
2. Try leftover queso dip as a spread for sandwiches or a hearty burger.

creamy chipotle slaw for fish tacos

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Thinly sliced cabbage
grated carrot
thinly sliced red onion
mayo
greek yogurt of sour cream
lime juice
honey
cumin
chipotle powder
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cilantro leaves
optional: diced jalpeno, red cabbage, scallions

this is more a concept than a recipe and is really tasty, mix all ingredients together, let sit a bit and then put on fish for tacos.  yum yum

Pasta with shitake with mushroom sauce sage sauce

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pasta used green pasta from international store in winchester, cooks in 3 min.
1/4 cup (1/2 stick) butter
2 tbsp olive oil
1/4 cup chopped shallots
12 ounces fresh shiitake mushrooms, stemmed, caps thickly sliced
2 oz dry white wine
3/4 cup whipping cream or 2% milk
chopped fresh sage
pecorino or parmesan grated
save a bit of pasta water for the sauce

Cook pasta in pot of boiling salted water according to package directions; drain.
Melt butter in heavy large skillet over medium-high heat, add olive oil. Add shallots; sauté 2 minute. Add mushrooms; sauté until brown, about 7 minutes. Add wine and cream. Boil until sauce thickens and coats spoon, about 5 minutes. Stir in sage. Season with salt and pepper. Add pasta; toss until heated through and serve.

Spaghetti All’Amatriciana — Campagnolo Restaurant from Phyllis Keating

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SAUCE
2 19oz cans San Marzano tomatoes ( I had 28oz tins)
1 medium carrot, coarsely chopped
1 green pepper, coarsely chopped
1 red pepper, coarsely chopped
1 small Spanish onion
4 cups water
1/2 cup olive oil
2 tbsp.kosher salt

PASTA
1tsp olive oil
5 oz guanciale, cut into lardons (I used pancetta)
2 garlic cloves, sliced
1 tsp. chili flakes
13/4 fresh spaghetti or linguine
1-2 tbsp olive oil
2 tbsp. flat-leaf parsley, chopped
1 3/4 cups pecorino, grated

Purée sauce ingredients in batches in a food processor until very smooth. Cook in a large saucepan over medium heat for about 30 mins until sauce thickens slightly and flavours infuse. The sauce should be thick enough to coat the back of a spoon, but not glommy. (I found I cooked it much longer than this). Dilute with more water if it gets too thick. I did not have to use more water.

Lightly coat a large frying pan with 1 tsp. oil. Set over medium high heat. Add guanciale lardons. Cook, stirring occasionally, for 2 – 3 minutes until guanciale begins to crisp. Add garlic and chili flakes. Reduce heat to medium-low. Cook, stirring occasionally, for 1 – 2 minutes until garlic begins to soften. Add to sauce. Simmer gently until ready to use. ( I simmered it longer here too.

Meanwhile boil pasta in a large pot of boiling salted water for 3 – 4 minutes until noodles are al dente. Drain.

Coat pasta pot with oil. Set over medium heat. Return pasta to pot. Sprinkle with parsley. Toss. Pour enough prepared sauce to thoroughly coat pasta. Serve garnished with Pecorino, more chopped parsley and a drizzle of olive oil, if you like. (I did not)

notes from Phyllis: I did buy a good quality pecorino to use…it was nice for a change. I always normally use parmigiana regiano!

I made it for dinner last night and it was delicious.  Sure different from the sauce I normally make with little spices added but the sauce was packed with flavour!  I simmered it for longer that what it said and added a few squeezes of my tomato paste in the tube other than those two slight changes I left it alone.give it a try if you long for a different sauce for a change!

Nick and Toni’s Penne Alla Vecchia Bettola

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1/4 cup good olive oil
1 medium Spanish onion, chopped
3 cloves of garlic, diced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons dried oregano
1 cup vodka
2 (28-ounce) cans peeled plum tomatoes
Kosher salt
Freshly ground black pepper
3/4 pound penne pasta
4 tablespoons fresh oregano
3/4 to 1 cup heavy cream
Grated Parmesan cheese

Preheat oven to 375 degrees F.

Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.

Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.

Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.

Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.
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salsa

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6 Roma tomatoes, chopped
2 garlic cloves, minced
seeded and minced jalapenos amount determined by how hot you want it
1/4 red bell pepper, fine dice
1/8 red onion, fine chopped
1/2 tablespoon olive oil
1/2 lime, juiced
Chili powder, salt, and pepper, to taste
Fresh scallions, cilantro or parsley, to taste

In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
Serve with tortilla chips.

Chili Sauce — Mary McPartland

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18 tomatoes
9 onions
5 peppers
2 c. sugar
2 Tbsp. salt
1 tsp. each: cloves, cinnamon, all spice and nutmeg
1-pint vinegar
optional celery seed

Peel tomatoes, grind all or chop in food processor. Cook until thick about 3 hours.

These are my directions Mom didn’t write any down. Use non-reactive pan, and can when finished.