| Raspberry Sauce | Serves |
| 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, Roasted | Serves |
| 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, Red | 1 | large |
| Garlic | 1 | large clove, minced |
| Saffron | 0.5 | tsp |
| Cayenne Pepper | 1 | pinch |
| Olive Oil | 3 | T |
| Heavy Cream | 1.5 | 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 |
| Tomato Sauce--Provencal Roasted | Serves |
| 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 |
| Walnut Mustard Sauce | Serves |
| 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 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 |