Raspberry SauceServes

Puree 10 oz thawed raspberries w .25 c light corn syrup. OR: Cook raspberries w .5 c sugar in .5 c fruit syrup for 5 min. Puree and strain through sieve OR process raspberries in blender or food processor 10 sec, pour mix through sieve, mix w 1T sugar and 1Tsp lemon juice until sugar dissolves

Red Pepper Cream, RoastedServes

Roast pepper, peel and discard seeds. Process pepper, garlic, saffron and cayenne in food processor until smooth. With processor running, pour oil through food chute to emulsify. Add cream and salt. Pulse 2 or 3 times. (2/3 c)

Peppers, Red1
large

Garlic1
large clove, minced

Saffron0.5
tsp

Cayenne Pepper1
pinch

Olive Oil3
T

Heavy Cream1.5
T

 Red Pepper Puree Serves

Roast peppers (see "How-tos"). Put in blender and add lemon juice, sugar and salt.

Peppers, Red 2
large sweet

Lemon Juice, Fresh 2
T

Sugar 1
T

Salt 0.5
tsp

Remoulade Sauce
Mix all ingredients. Chill.

Ingredient

Quantity

Comments

Mustard

1

T

Mayonnaise

0.5

c

Ketchup

2

T

Celery

2

T minced

Parsley

2

T minced

Lemon Juice, Fresh

2

tsp

Cajun Seasoning

0.5

tsp

Onions, Green

1

minced

 

Salsa Verde

 Whisk together lemon juice, anchovy paste, and oil until blended. Stir in shallot, capers, and parsley and season w s&p.

Lemon Juice, Fresh 1
T

Anchovy Paste 0.125
tsp

Olive Oil 3
T

Shallot 1
T chopped

Capers 1
T drained and chopped

Parsley 2
T chopped

Sauce Belle Aurore Serves

Melt 3T butter and stir in flour. Cook till golden. Add broths. Cook 1 hour. Add tomato sauce. Cook 5 min. Stir in heavy cream. Boil and swirl in 3 T butter. Add port and heat.

Butter 6
T

Flour 3
T

Stock 1.75
c chicken

Stock 0.75
c ham

Tomato Sauce 2
c

Heavy Cream 1
c

Wine, Port 0.25
c

Tartar Sauce
In food processor, puree garlic and salt. Add shallot, capers, cornichons and their juices and pulse a few times. Add remaining ingredients and pulse.
 

Ingredient

Quantity

Comments

Capers

2

T

Chives

1

T

Dill

1

T

Lemon Juice, Fresh

1

lemon

Mayonnaise

1

c homemade

Relish

2

tsp sweet (or use 2 T cornichons) w juice

Shallot

1

minced

Garlic

1

clove, minced

Salt, Kosher

1

tsp

Sour Cream

0.5

c

Tartar Sauce, Tarragon
Stir together in a medium bowl. Sauce can be refrigerated in airtight container up to one week.
 
Mayonnaise 1 c
Relish 3 T sweet
Lemon Juice, Fresh 1 T
Capers 3 T drained and rinsed
Tarragon 1 T
Salt 1 tsp coarse
Pepper 0.125 tsp

Thyme, Peppercorn & Garlic Vinegar


 Place peppercorns and garlic in a sterilized 1 qt. bottle. Add enough thyme sprigs to loosely fill bottle and pour vinegar over all ingredients until bottle is full. Seal tightly and age for at least 3 weeks. Store in a cool dark place and the vinegar will hold for 6 months.

Vinegar 1
qt white

Pepper 2
T mixed corns

Allspice 0.5
tsp

Garlic 4
large cloves, quartered

Thyme fresh

Toffee Sauce, Hot
Mix all ingredients. Heat til sugar dissolves and butter melts. Bring to boil and switch stove off
 
Brown Sugar 6 oz soft
Butter 4 oz
Double Cream 1 c

 

Tomato Garlic Sauce
Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 sec. Transfer to ice water, then peel, seed and chop. Cook garlic in oil in a 4-5 qt stockpot, stirring occasionally, until golden, 3-5 min. Add tomatoes, red pepper flakes and salt and simmer, covered, stirring occasionally, 1 hour.
Tomato 2 lb ripe plum
Garlic 2 HEADS, cloves peeled and halved lengthwise
Olive Oil 6 T
Pepper Flakes, Red 0.25 tsp

Tomato Sauce--Provencal Roasted


 Preheat oven to 450. Lightly brush 2 shallow baking pans w oil. Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams tightly to seal. Cut tomatoes into 1/2" thick slices and arrange in one layer in baking pans. Sprinkle 2 tsp each of herbs over tomatoes and season w s&p. Put foil-wrapped garlic in one of the pans w tomatoes and roast garlic and tomatoes in upper and lower thirds of oven, switching halfway through, about 35 min or until garlic is tender and tomatoes are slightly charred. Unwrap garlic and cool slightly. Peel skins from each clove and force pulp w warm tomatoes and herbs through food mill fitted w small disk into a bowl. Finely chop remaining herbs and stir into sauce w juice. Keeps 4 days ,or frozen, 4 months. Makes about 3 c.

Olive Oil

Garlic 1
head

Tomato 4
lb (about 10 medium)

Rosemary 1
T fresh

Thyme 1
T fresh

Orange Juice 3
T fresh


Tomato Sauce w Sambuca
Heat olive oil in medium, high sided saucepan over medium-low heat. Add garlic slices and cook several minutes until slightly golden, stirring occasionally. Invert tomatoes and cut them into quarters, leaving stem ends intact. Turn on sides and cut into 1/4 inch slices. Add tomatoes and juices, red pepper flakes, sugar and s&p to pan. Cook, uncovered 5 min, stirring once or twice, then add Sambuca and cook 3 min, stirring occasionally. Remove from heat and add basil. Drizzle w a little oil just before serving.
Olive Oil 0.25 c
Garlic 2 med cloves, sliced
Tomato 2.5 lb ripe Romas, peeled and seeded
Pepper Flakes, Red 1 tsp
Sugar 0.5 tsp
Alcohol, Sambuca 0.25 c
Basil 4 T fresh leaves shredded

Walnut Mustard Sauce

 Combine egg, sugars and mustard and add to butter in small saucepan. Blend cornstarch and vinegar to a smooth paste and add to pan. Bring to boil over medium heat, stirring constantly, until mixture just starts to thicken. Add cream and stir until sauce is thick and smooth. Remove from the heat and stir in walnuts.

Egg 1
slightly beaten

Brown Sugar 2
T

Sugar 2
T

Mustard 2
T Dijon

Butter 1
T, melted

Cornstarch 2
tsp

Vinegar 0.25
c

Heavy Cream 0.5
c

Nuts, Walnuts 0.5
c chopped

Wasabi Cream Serves

Mix all ingredients to combine.

Wasabi Powder 0.5
c mixed wet

Sour Cream 0.25
c

Heavy Cream 1
C

Horseradish 1
T

Sugar 2
T

Wasabi Sauce Serves

Boil soy sauce, honey and lime juice in small saucepan, stirring frequently, until thickened, about 4 min. Stir together wasabi powder and water in small bowl.

Soy Sauce 2
T

Honey 0.25
c

Lime Juice 1
T fresh

Wasabi Powder 2
tsp

Water 1
T