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Archive for the ‘Sauces’ Category

blue cheese fondue

1 tablespoon unsalted butter
1 1/2 teaspoons finely chopped thymE leaves
1 teaspoon minced garlic
2 cups heavy cream
1/2 pund Cambozla blue cheese
1/4 teaspoon freshly ground pepper

In a small pan over medium low heat, cook the butter, thyme, and garlic until the garlic is soft (about 2 minutes). Be careful not t let the garlic brown. Add the cream and raise the heat to medium. Bring the cream to a simmer. Cook until the cream is reduced by 1/3. Lower the heat to maintain a slow simmer. Add the cheese and stir until the cheese is melted and the mixture is smooth. Add the pepper and pour into a fndue pot set over low heat.

Serve with pre-cooked flank steak.

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¼ cup margarine

2 tablespoons green pepper, chopped

½ cup heavy cream

½ teaspoon salt

1 pound fresh mushrooms, sliced

2 tablespoons red pepper, chopped

2 tablespoons white wine

¼ teaspoon fresh basil, chopped

  

Sauté mushrooms and pepper in butter.  Remove mushrooms and pepper.  Add cream, wine, salt and basil.  Simmer until thickened; add mushrooms and pepper once more.

 

 This is one that I make, but I’m not a big fan of the mushroom, so I don’t eat it.  But other people seem to like it.   Can be great to put over top a steak (pretend its a fancy resteraunt steak), or can be a lovely little side dish.

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1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces
3 cloves garlic, crushed
1 medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered and sliced
1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks
6 scallions, cut on an angle into 2 inch pieces

For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil. Serve jasmine rice in a separate dish with an ice cream scoop to serve the rice with — it makes perfect, pretty, round portions of rice on the dinner plates.

Satay sauce:
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy, Tamari
3 tablespoons honey
1-inch ginger root, peeled and minced
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced

mix all ingredients together in a bowl, whisk to mix. 

It was a pretty big hit at the party.  I hadn’t made stir fry in a while, and it was fun. 

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Asian Chicken Marinade

  • 1/2 cup chopped onion
  • 1/2 cup slicked scallions
  • 1/2 tea red pepper flakes
  • 1/2 tea kosher salt
  • 1 quart vegetable broth
  • 1/2 cup mirin
  • 1/4 cup soy sauce
  • 4 tea sesame oil

Combine all ingredients together.  Marinade chicken in this liquid over night, then grill.  Or bring all ingredients to a boil and cook shrimp in them. 

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Rasberry Sauce

Great with chocolate cake, angel food, ice cream, frozen yogurt or fresh berries.

  • 1 pkg (10 oz) frozen rasberries, in syrup, thawed
  • 2 Tbs red currant jelly
  • 2 tsp cornstarch

Press rasberries through fine sieve into saucepan; discard seeds. Stir in jelly and cornstarch. Bring to boil (high heat), stirring constantly about 1 min. Serve at room temerature or cover and refrigerate for up to 2 days. (Makes 1 c.).

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