- ¼ cup mayonnaise
- 2 finely chopped sundried tomatoes
- Salt and freshly ground black pepper
Whisk all ingredients together in small bowl. Refrigerate until ready to use.
Tag Archives: sauces
Creamy smoked salmon pasta with dill from whole foods
10 ounces dried linguine- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 shallot , finely chopped
- 1/2 cup dry white wine (or 2 tablespoons lemon juice in 1/4 cup water)
- 3/4 cup half and half
- 1 cup frozen peas
- 1 package smoked salmon , cut into thin strips
- 1/4 cup finely chopped fresh dill
- Salt and pepper to taste
- Lemon wedges
Cook pasta according to package directions. While pasta is cooking, heat oil and butter in a large sauté pan over medium high heat. Sauté shallots 2 to 3 minutes until softened. Add white wine and simmer until reduced by half, another 2 to 3 minutes. Reduce heat, add half and half and peas and gently simmer 2 to 3 minutes more before adding salmon and dill. Heat through and let sauce thicken slightly. Drain pasta and toss in pan with sauce to coat. Season with salt and pepper and a squeeze of fresh lemon juice. Serve immediately.
thai basil sauce from thewoksoflife.com
2 tablespoons oil
5 cloves garlic, chopped
½ of a red bell pepper, sliced thinly
1 small onion, thinly sliced
2 teaspoons soy sauce
1 teaspoon dark soy sauce
1 teaspoon oyster sauce
1 tablespoon fish sauce
½ teaspoon sugar
1 cup thai basil leaves, packed
Heat your wok over high heat, and add the oil. Add the garlic and red pepper to the wok and stir-fry for about 20 seconds. Add the onions and stir-fry until browned and slightly caramelized.
Toss in the soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir-fry for another few seconds, and then fold in the Thai basil until it’s just wilted. Serve with jasmine rice!
vitamix sauces & salad dressings
Leanne’s Salad Dressing
2 head of roasted garlic (just the garlic
1/4 cup good quality balsamic vinegar
1 small shallot
2 tablespoon capers
2 tablespoon dijon mustard
2 tablespoon maple syrup
salt & pepper
1 1/2 cup good quality olive oil
put everything into the VM and process until nice and smooth. Taste it and add more of whatever !!
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onion crema from chefsteps.com
This onion crema is fabulous. Just delicious. It would be wonderful as a sauce under (or drizzled over) vegetables.
Preheat oven to 400F x
Don’t peel, drizzle with a little olive
Terry used 3 onions about the size of a baseball, then added about 1/4 to 1/3 cup olive oil and a good hit of salt to the VitaMix with the onions. baked for about 45 minutes.
Buzz until very smooth. Depends on the texture you want.
This is such a good technique Terry’s going to try it with other vegetables.
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Shrimp Dipping Sauce
1/4 cup ginger root
1/4 cup rice vinegar
2 tablespoon honey
4 teaspoon soy sauce
VitaMix or blend the whole Shootin’ match. Use as a dipping sauce for pistachio crusted shrimp
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Roasted Sweet Pepper Sauce
Recipe By: Dean James Max
4 sweet red bell or lipstick peppers
1 shallot
3 tablespoon olive oil
1 tablespoon garlic (chopped)
1 tablespoon paprika
2 tablespoon honey
2 tablespoon Champagne vinegar
1 1/2 cup chicken stock
1 cup cream
Peel and roughly cut the peppers into chunky pieces. Roast the peppers with the olive oil in a 350 degree oven for 10 minutes using an ovenproof saute pan.
Mince the shallot. Add the shallots, garlic and paprika and mix it with the roasted peppers. Continue roasting for an additional 10 minutes.
Take the saute pan out of the oven and on to a medium high burner. Add the honey and let it cook for a minute. Deglaze with the vinegar and then add the chicken stock. Reduce by half. Add the cream and bring it to a boil.
Place the mixture into the Vita-Mix Professional Series container and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 30-45 seconds.
Season to taste with salt and white pepper. If desired, press sauce through a fine strainer.
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Gretl’s Harissa
1 cup red pepper flakes
3 tablespoon paprika
3 garlic clove
1 teaspoon ground coriander
3 teaspoon ground caraway
2 tablespoon water
olive oil
In a food processor or blender combine the pepper flakes, paprika, garlic, coriander, caraway, 2 teaspoons water and 3 to 6 tablespoons olive oil.
Puree until mixture forms a paste, adding additional water and/or oil if necessary. Transfer to a jar and cover with olive oil. Harissa will keep in the refrigerator for up to 6 months.
Notes from Gretl:Here’s the Harissa recipe. Oh, it’s SPICY and very good. I put about 3 Tbs water in the VM before adding the dry stuff. I didn’t have ground caraway, I just added the seeds. I buzzed it low until it sort of came together, then increased the speed to about 7 and added the olive oil. It’s not smooth, still chunky. I’ll take some along tonight. It’s good for many uses.
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Celery Seed Dressing
2/3 cup sugar
2 teaspoon Lemon Juice
1 teaspoon Dry mustard
1 teaspoon Salt
1/4 teaspoon White pepper
1 small onion
1/3 cup cider vinegar
1 cup oil
1 teaspoon Celery Seed
1. Place the first 6 ingredients and half of the vinegar into a blender.
2. Blend well. With blender still running, slowly add the oil and
3. remaining vinegar. Blend all thouroughly. This will prevent the
4. dressing from separating. Stir in the celery seed. Serve. Makes 2 cups.
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Apple Vinaigrette
1/2 cup chopped flat-leaf parsley
1/4 cup cider vinegar
1/4 cup extra virgin olive oil
1/4 cup apple juice
3 Whole fresh basil leaves
1 teaspoon honey
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground black pepper
Combine parsley, vinegar, olive oil, apple juice, basil, honey, salt, dry mustard and pepper in your Vitamix blender. Process until smooth.
Notes: this is terrific with the chicken, apple, bacon salad
onion crema from chefsteps.com
This onion crema is fabulous. Just delicious. It would be wonderful as a sauce under (or drizzled over) vegetables.
Preheat oven to 400F for about 45 minutes.
Don’t peel, drizzle with a little olive
Terry used 3 onions about the size of a baseball, then added about 1/4 to 1/3 cup olive oil and a good hit of salt to the VitaMix with the onions.
Buzz until very smooth.
Depends on the texture you want.
This is such a good technique Terry’s going to try it with other vegetables.
Chipotle Mayonnaise
1/2 cup mayonnaise- 1/4 cup sour cream
- 2 chipotle chiles from 1 can of chipotles in adobo
- 2 tablespoon freshly squeezed lime juice
Place mayonnaise, sour cream, lime juice, and chipotles in jar of a blender. Puree until smooth and chipotles are completely chopped. Pour into an airtight container, cover, and store in the refrigerator until ready to use.
Shiitake Mushroom Tortellini w/ Soy Cream Sauce from thewoksoflife.com
- Olive oil
- 6 oz. fresh shiitake mushrooms, finely chopped
- 1/3 cup minced scallion
- 1/2 teaspoon crushed red pepper flake
- ½ cup Parmesan cheese
- 1 cup ricotta cheese
- 1 egg
- salt and pepper to taste
- 36-42 square wonton wrappers (1 pack should be enough)
- ½ cup panko breadcrumbs
- 3 cloves garlic, sliced
- 2/3 cup milk
- ½ cup heavy cream
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce
In a skillet over medium high heat, add a few good lugs of olive oil. Add the mushrooms and season with salt. Sauté the mushrooms until tender and caramelized. This could take a while, so don’t rush the process! Once the mushrooms are caramelized, you might have some sticky bits at the bottom of the pan. Deglaze with a bit of water.
Transfer the cooked mushrooms to a mixing bowl and add the scallion, crushed red pepper flake, Parmesan, ricotta cheese, egg, and salt and pepper to taste.
To assemble, use a bit of water to dampen the edges of each wonton wrapper, and add a teaspoon of filling to the middle.
Fold in half diagonally so you get a triangle. Make sure there aren’t any air bubbles in the middle, and that the edges are tightly sealed.
Bring the two farthest corners of the triangle together to make a pseudo “tortellini” shape. Continue assembling until you’ve run out of filling.
Bring a pot of water to a boil for the tortellini. In a skillet over medium heat, add a couple tablespoons of olive oil. Add the panko and stir constantly until golden. Remove from the pan and set aside.
Add a couple tablespoons more oil to the skillet and add the garlic. Cook for 1 minute. Add the milk and cream, and bring to a simmer. Cook for 2 minutes and add the soy sauces. Season with pepper.
By now, the water for the ravioli should be boiling. Cook the ravioli in the boiling water for 20 seconds. With a slotted spoon, transfer the ravioli to the sauce and simmer for another 60-90 seconds.
Serve immediately, garnished with your panko pangrittata and more scallions.
Nancy Silverton’s Pizza dough
DOUGH
2 tablespoons plus 1/2 packed teaspoon active dry yeast
3 3/4 cups bread flour
Extra-virgin olive oil
1 tablespoon kosher salt
TOMATO SAUCE
One 28-ounce can whole tomatoes, drained
2 tablespoons extra-virgin olive oil, plus more for garnishing
2 teaspoons kosher salt
2 teaspoons sugar
Sea salt and dried or fresh oregano, for garnishing
- MAKE THE DOUGH In a medium bowl, crumble 1/2 teaspoon of the yeast into 1/2 cup of lukewarm water. Let stand until the yeast dissolves, 3 minutes. Stir in 1/2 cup of the bread flour until incorporated. Cover the bowl tightly with plastic wrap and let stand at room temperature until the sponge is bubbly and thickened, 12 to 18 hours.
- Lightly coat a large bowl with olive oil. In the bowl of a stand mixer fitted with the dough hook, combine the sponge with 1 1/4 cups plus 2 tablespoons of lukewarm water. With the mixer at low speed, add the remaining 2 tablespoons of yeast and 3 1/4 cups of bread flour and mix until combined, scraping down the side of the bowl, 2 minutes. Add the salt and mix at medium speed until the dough is smooth and pulls away from the side of the bowl, 7 minutes. Scrape the dough onto a floured surface and knead into a ball; transfer to the prepared bowl and turn to coat with oil. Cover the bowl tightly with plastic wrap and let stand at room temperature until the dough has doubled in bulk, about 1 1/2 hours.
- Turn out the dough onto a floured work surface. Fold the top and bottom of the dough toward the center, then fold in the right and left sides; flip the dough over and return it to the bowl, folded side down. Cover tightly with plastic wrap and let stand at room temperature until doubled in bulk, 1 hour.
- Line a baking sheet with parchment paper. Turn out the dough onto a lightly floured work surface and divide into two pieces. Shape each one into a ball and transfer to the baking sheet; brush the tops with oil. Loosely cover with a kitchen towel and let stand for 1 hour.
- MEANWHILE, MAKE THE TOMATO SAUCE In a food processor, puree the tomatoes until smooth. Transfer to a bowl and stir in the remaining ingredients except the garnishes.
- Preheat the oven to 500°. Roll or press out dough. Put on parchment paper spread with corn meal. Spread 3 tablespoons of the sauce all over the dough. Bake the pizzas for about 15 minutes, until the bottoms are crisp and golden. Drizzle with oil and sprinkle with sea salt and oregano; serve hot. Repeat with the remaining dough and sauce.
The Only Vinaigrette You’ll Ever Need from Zach Pollack
1. Purée all the non-oil ingredients of a vinaigrette together in a Vitamix or blender—Pollack likes to use white wine vinegar, lemon juice, dried oregano, garlic and anchovy, but the recipe is very flexible—along with one soft-boiled (six-minute) egg.
2. Slowly drizzle in the oil while continuing to blend.
The result: a rich, creamy dressing that’s perfect for hearty winter greens like kale, radicchio or even more delicate choices like butter lettuce.
Prawn Cocktail with Sun Dried Pan Bread Jamie Oliver
- 200g self raising flour
- 100g jarred sundried tomatoes
- fresh basil
- olive oil
- handful mixed seeds
- 3 spring onions
- 1 romaine lettuce
- ½ cucumber
- 3 ripe mixed colour tomatoes
- 1 ripe avocado
- punnet of cress
- 400g cooked peeled prawns
- fat free natural yoghurt
- Worcestershire sauce
- Tabasco
- tomato ketchup
- brandy
- 1 lemon
- cayenne pepper
- 4 large raw shell on king prawns
- 4 cloves of garlic