Tag Archives: sauces

Tzatziki Sauce by Chef John

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1 large English cucumber, peeled and grated
1/2 teaspoon salt
2 cups Greek yogurt
4 cloves garlic, minced
1 pinch cayenne pepper, or to taste
1/2 lemon, juiced
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh mint
salt and ground black pepper to taste
1 sprig fresh dill for garnish

Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.

Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

Meyer Lemon Vinaigrette, sunset magazine

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  • Zest of 1 Meyer lemon (optional)
  • 2 tablespoons Meyer lemon juice (from about 1 large lemon) or use bottled
  • 2 tablespoons extra-virgin olive oil
  • About 1/4 tsp. fine sea salt
  • 1 teaspoon white balsamic vinegar
  • 1 teaspoon mayonnaise
  • 1/2 teaspoon sugar
  • 1 garlic clove, minced

  1. Whisk vinaigrette ingredients together in a medium bowl until smoothly blended.
  2. Make ahead: Up to 1 week, chilled.

Great with crab legs and shrimp.

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.

thai butternut squash lettuce wraps from how sweet it is

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2 cups cubed butternut squash
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili powder
2 tablespoons coconut oil
1 teaspoon honey
1 head of butter lettuce, leaves torn off
1 red pepper, thinly sliced
4 green onions, sliced
1/3 cup peanuts, coarsely chopped
1/4 cup of fresh cilantro, torn

thai dipping/drizzling sauce
4 tablespoons sweet chili sauce
2 tablespoons rice vinegar
2 tablespoons canned coconut milk
1 tablespoon brown sugar
2 teaspoons creamy peanut butter (it mixes in easier if it’s melted, FYI)
2 garlic cloves, minced
1 lime, juiced
1 teaspoon grated fresh ginger

Toss the squash with the salt, pepper and chili powder. Heat a large skillet over medium heat and add the coconut oil. Add the squash and cook until it is fork tender and slightly caramely in color, about 10 minutes. Half way through, drizzle in the honey to help the caramelization process.

Assemble the lettuce wraps by laying a few pieces of sliced red pepper in a butter lettuce leaf. Top it with the squash, then a hefty drizzle of the thai sauce. Add a sprinkling of the onions, peanuts and cilantro.

thai dipping/drizzling sauce
Combine all the ingredients together in a saucepan and heat over medium-low heat. Bring the mixture to a simmer and whisk until it is combined. Cook for 2 minutes, then remove from heat.

Lighter Enchiladas Recipe, everday food

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– Coarse salt and ground pepper
– 3 boneless, skinless chicken breast halves (6 to 8 ounces each) use beans and veggies instead
– 2 tablespoons vegetable oil, such as safflower
– 2 garlic cloves, minced
– 1/4 cup all-purpose flour
– 1 teaspoon ground cumin
– 1 tablespoons minced canned chipotles in adobo (or 2 T)
– 1 can reduced-sodium veggie broth (14 oz)
– 8 corn tortillas (6-inch)
– 1/2 cup grated Monterey Jack cheese (2 ounces)

make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with beans and veggies toss to combine.

Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with bean and veggie mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Notes: Recipe By: MarthaStewart.com
Serving Size: 4

Double the recipe to have one for the freezer. Freeze enchiladas and sauce separately so enchiladas don’t get soggy. Any leftover meat could be used.

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.

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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Batman’s Best Caesar Dressing – allrecipes.com

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1 1/2 cups olive oil
1 tablespoon red wine vinegar
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons anchovy paste
1/2 teaspoon mustard powder
4 cloves garlic, crushed
3 tablespoons sour cream
1/2 cup grated Parmesan cheese

In a food processor or blender, combine the olive oil, vinegar, lemon juice, Worcestershire sauce, anchovy paste, mustard, garlic, sour cream and Parmesan cheese. Process until smooth. Pour into a glass container, seal, and refrigerate until ready to use.

dmv notes: very tasty, I cut the recipe in half using 2/3 c. olive oil and less parm.

Lemon Fusilli with Arugula — Ina

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1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.