|
| |
| Cook onion in small heavy skillet over moderate heat, stirring, until pale golden. Stir in remaining ingredients except mint and simmer 2
min. Transfer to bowl and cool completely. Stir in mint just before serving. |
| Raisins | 0.25 |
| c chopped golden |
| Pepper Flakes, Red | 0.25 |
| tsp |
| Mint | 0.5 |
| c fresh leaves chopped |
Mint Pesto
In food processor, combine mint leaves with parsley, scallions, garlic and
lemon zest and pulse until chopped. With the machine on, add olive oil in thin
stream and process until smooth. Season w salt.
Mint 0.75 c packed leaves
Parsley 0.25 c flat leaf leaves
Onions, Green 2 thickly sliced
Garlic 2 med cloves
Lemon Zest 0.5 tsp finely grated
Olive Oil 2 TMushroom Cream Sauce
Heat butter in 12-inch nonstick skillet over moderately high heat until
foam subsides, then sauté shallot and mushrooms, stirring occasionally, until
liquid mushrooms give off is evaporated and mushrooms are browned, 5-8 min. Add
wine and deglaze skillet by boiling, stirring up any brown bits, until wine is
reduced by half, about 1 min. Add heavy cream, season and boil until sauce is
thickened and reduced by half, 2-4 min. Serve with pork tenderloin.
| Ingredient
Quantity |
| Heavy Cream 1 c |
| Butter 2 T unsalted |
| Shallot 1 T chopped |
| Mushrooms 0.5 lb, sliced |
| Wine, Red 0.5 c Merlot |
Mustard
|
In non-aluminum
saucepan, combine wine, onion and garlic. Heat to boiling and reduce heat
to simmer for 5 min. Cool and discard solids. In a medium bowl, place
mustard, add flavored wine and blend until smooth. Blend in honey, oil and
salt. Return saucepan (keep face away from steam) and heat slowly until
thickened, stirring constantly. Cool; place in sterile jars. Age in cool
dark place 2-8 weeks, depending on pungency desired, then refrigerate. |
|
Mustard Dill
Sauce |
Serves |
|
Mix juice,
mustard and brown sugar well. Whisk in oil in stream to emulsify. Add dill
and brandy. |
|
Combine
ingredients in small saucepan. Stir over low heat until butter melts and
sugar dissolves. Do not boil. Remove from heat and cool slightly (Can be
made 2 days ahead.) Keep refrigerated. Rewarm over low heat. |
|
Orange Juice |
0.75 |
|
c frozen
concentrate |
|
Pecan Pesto
Butter Sauce |
Serves |
|
In food
processor, combine basil, garlic, pecans and cheese. With machine running,
add oil in a steady stream. Process until paste is formed. Season w salt
and pepper. Place in a saucepan, over low heat, and heat mixture. Whisk in
the butter, a cube at a time, until all of the butter is incorporated.
Adjust seasoning. Set aside and keep warm. |
|
Nuts |
0.3 |
|
c toasted pecan
pieces |
|
Butter |
2 |
|
sticks, cold,
cubed |
|
Wash basil and
dry leaves carefully. Place in bowl of blender with remaining ingredients
except olive oil. If you plan to keep the sauce over the winter, do not
add cheese at this point, but stir it in when you are ready to use it. Add
2 tsp oil and blend, scraping sides of blender or food processor.
Gradually add remaining oil until the texture is like mayonnaise or
creamed butter. Makes 2 c. |
|
Cut asparagus
crosswise into 2" pieces, reserving tips. Steam, covered, 4 min. Add
tips & steam just till tender (1 min). Immediately transfer to ice
water to stop cooking. Drain well and pat dry. In food processor pulse
nuts and garlic with salt until finely chopped. Add asparagus and oil and
pulse until coarsely chopped. Transfer to large bowl and stir in cheese.
Serve tossed w 1 lb penne or other pasta, adding cooking water if needed. |
|
Cheese |
2 |
|
oz freshly
grated Parm. |
|
Pesto, Lemon
(lo cal) |
Serves |
|
Process all in
food processor or blender. |
|
Blend all
ingredients except beans and season w s&p. Crisp cook beans 3-5 min.
Toss w half pesto. |
|
Nuts, Pecans |
0.5 |
|
c toasted and
chopped |
|
Parsley |
0.5 |
|
c flat leafed,
chopped |
|
Garlic |
1 |
|
lg clove,
chopped |
|
Beans, Green |
4 |
|
lb, trimmed |
| Pesto--Roasted Pecan | Serves |
| Preheat oven to 350. In shallow baking pan, toast pecans 5-7 min. and cool. Chop all ingredients but butter and oil in food processor.
Add remaining ingredients and blend until smooth. Serve over roasted oysters |
| Butter | 2.5 |
| T unsalted, softened |
Pomegranate-Wine Sauce
Heat oil in heavy saucepan over medium heat. Add shallots; sauté until
golden brown, about 18 min. Add garlic; sauté 3 min. Add 1 c pink wine and boil
about 10 min until most of liquid evaporates. Add broths, juices, honey,
marjoram and bay leaf. Boil until mix is reduced to 1.5 c, about 20 min. Discard
bay leaf (can be made 3 days ahead). Bring to simmer. Warm duck fat over medium
heat. Add flour; stir 1 min, the gradually whisk in sauce. Add 1/4 c wine to
roasting pan and scrape up brown bits. Add to sauce and simmer 5 min to blend
flavors.
Olive Oil 1.5 T
Shallot 1 c minced (about 6 large)
Garlic 4 cloves, minced
Wine, Pink 1.25 c
Stock 2 c chicken
Stock 1 c beef
Orange Juice 0.5 c
Pomegranate Juice 2 c
Honey 0.5 c
Marjoram 2 tsp
Bay Leaves 1 |
Port Wine Sauce
| Heat oil in large saucepan over high heat. When oil is hot, add shallots and garlic. Season w salt and pepper.
Sauté 1 min. Stir in sugar and port; bring to boil and cook 3 min. Stir in stock and cook over high about 20 min. Remove from heat and serve hot. (1/3 c) |
|