Dressings and Sauces
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| (Salsa di Pomodoro) 1 lbs (1 kg) fresh, ripe tomatoes ½ tsp brown sugar 10 shredded basil leaves Handful of chopped fresh parsley 1 finely chopped onion 1-2 Tbsp olive oil |
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(Makes about 1-½ Cups / 3 dl) This sauce can be served with cold meat or vegetables. The sauce can be made a day ahead and kept covered in the refrigerator. Chop egg whites and set aside. Push egg yolks through a fine sieve. In a medium bowl mix the egg yolks, stir in lime juice and mix until smooth. Stir in sour cream, milk, onion, herbs and egg whites.
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2 hard-boiled eggs
2 Tbsp lime juice 1 Cup (2 dl) sour cream 2 Tbsp milk 1 small onion, minced ¼ Cup (½ dl) chopped fresh chives 2 tsp chopped fresh dill 2 tsp chopped fresh parsley 2 tsp chopped fresh oregano 2 tsp chopped fresh mint |
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Mojo is to Cubans as vinaigrette
is to the French. It's an olive oil-based sauce that's used for
dipping and sautéing.
Heat olive oil over medium heat. Add garlic and sauté for approximately 30 seconds. Add lime juice, cumin, salt and pepper. Stir well. Remove mojo from heat. Allow to cool before serving as a dipping sauce. It can also be used as a basting sauce for meats.
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1/3 cup (2-½ fl oz / 2/3
dl / 80 ml) olive oil
6 to 8 sliced garlic
cloves
1/2 cup (4 fl oz / 1 dl /
125 ml) lime juice (juice of sour orange, pineapple or other fruit
juice may be substituted)
1/2 tsp ground cumin
salt and pepper to taste
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This is wonderful when spread lightly over bread then topped with mild cheese, sliced tomatoes, sliced olives, and another slice of bread spread with mojo. Place all ingredients in a blender or food processor and blend until smooth. This is great when used on sandwiches, as a salad dressing, or used as a marinade for meats, seafood or vegetables.
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3 oz (90 g) grated
parmesan cheese
1 dried chili pepper,
chopped
1 medium-sized clove of
garlic
1 Tbsp white wine vinegar
½ Cup (4 fl oz / 1 dl/
125 ml) freshly chopped parsley
½ Cup (4 fl oz / 1 dl /
125 ml) vegetable oil.
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This recipe comes from the
island of Tenerife. Excellent as an accompaniment to fresh Italian or
French bread or toast, lightly brushed with olive oil, topped with a
slice of tomato and Cheese Mojo.
Crush the garlic, mix with a little sea salt and season with freshly ground black pepper. Mix in the grated cheddar cheese, add the olive oil and form into a thick paste.
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(Almogrote)
(Serves 4)
1 lb (16 oz / 500 g)
sharp cheddar cheese, grated
½ Cup (4 fl oz / 1 dl
/ 125 ml) virgin olive oil
1 large clove garlic,
crushed
1 Tbsp chopped pimiento
Sea salt
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This spicy cold sauce is typical of the Canary Islands. It is
served as a dip or as an accompaniment to meats - especially
barbecues where meat,, seafood or chicken has been prepared
without barbecue sauces.
Remove the crust of the toasted bread, cut in cubes and put in the food processor to make bread crumbs. Wash and cut the yellow pepper in half, then chop and add to the bread in the food processor; add the crushed garlic, vinegar and paprika. Turn on the food processor and add the oil slowly until it is a smooth, thick sauce. Season with lemon juice and salt. Note: This is particularly good served over a simple, grilled fish.
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1 slice white bread, toasted
1 yellow bell pepper
2 large cloves garlic, crushed
2 tsp red or white wine vinegar
1 tsp paprika
¾ cup (1-½ dl) olive oil or vegetable oil
1-2 tsp fresh lemon juice
Sea salt
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The addition of store-bought whole-berry cranberry sauce to a basic recipe for turkey gravy ensures that first-time gravy makers will end up with a sauce that has both depth of flavor and color. Put the turkey drippings into a small saucepan and heat over medium heat. Add the flour, stirring continually with a wooden spoon for about 1 minute. Slowly whisk in the chicken stock to make a smooth mixture. Add the sherry or cranberry juice stirring constantly until the sauce boils and thickens. Reduce heat to low and stir in the cranberry sauce until well blended. Season the gravy with salt and pepper to taste. Keep warm over very low heat until ready to serve.
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| Makes
about 2 cups
3-1/2 Tbsp pan drippings from a roasted turkey
3-1/2 Tbsp all-purpose flour
1-1/4 cups (2-½ dl) chicken stock
1/4 cup (½ dl) cream sherry or cranberry juice
1/2 cup (1 dl) whole berry cranberry sauce
Salt and freshly ground pepper to taste
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In saucepan, place all ingredients except cream. Bring to a boil; simmer 15 minutes. Add cream; reduce. Either remove basil leaves or puree the sauce.
Refrigerate until ready to serve. The basil might become overwhelming after a few days. Best served with chocolate, custard or brulée. |
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By Richard Lipton
1 quart (1 liter) milk 1/2 pound (8 oz / 250 g) fresh basil 1 cup (2 dl) sugar 1 quart (1 liter) cream 4 vanilla beans |
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Put milk into a
small saucepan with the bay leaf, peppercorns, mace, parsley, carrot
Follows: 2 Tbsp butter or margarine 4 Tbsp flour Seasoned, strained milk (as above) Salt and pepper to taste.
Melt the butter or margarine in a saucepan. Stir in the flour and cook for about a minute over low heat. This mixture is known as a “roux”. Remove the saucepan from the heat and gradually stir in the seasoned, strained milk, stirring constantly. Return the saucepan to the heat and stirring constantly, bring to a boil. Reduce heat and cook for about 3-4 minutes. Season to taste. |
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Makes about ½ pint / 1 cup / 2 dl / 125 ml) This is a flavorful
white sauce which is good for lasagna, creamed tuna or turkey or
Generous ½ pint (1-¼ cups / 2-½ dl / 190 ml) milk 1 bay leaf 3 peppercorns 1 blade mace (or dash of mace), optional Few parsley stalks Piece of carrot ½ onion 2 Tbsp butter 4 Tbsp flour Salt and pepper to taste
2 Tbsp butter or margarine 4 Tbsp flour Seasoned, strained milk (as above) Salt and pepper to taste. |
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Sauté mushrooms and onions in oil until caramelized. Add garlic and tomato paste. Cook until dark-about 3 minutes.
Deglaze the pan with 1/2 cup Merlot wine. Simmer until reduced by half. Add stock and seasonings. Simmer 5 minutes. Strain through a cheesecloth-lined sieve into another pot. Dissolve arrowroot into water. Return sauce to a simmer. Add arrowroot mixture, stirring often. Season to taste with salt and pepper, add Merlot wine and butter and simmer until thick.
By Richard Lipton |
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(Serves 4)
1 tablespoon olive oil 1 cup (2 dl) mushrooms, sliced 1 cup (2 dl) onions, sliced 2 tablespoons tomato paste 2 teaspoons garlic, minced 1/2 cup (4 fl oz / 1 dl / 125 ml) Merlot wine 1 bay leaf 1-1/2 cups (12 fl oz / 3 dl / 375 ml) beef stock 2 tablespoons arrowroot 1 tablespoon Merlot wine 1 tablespoon cold butter Salt and pepper to taste |
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Remove most of the seeds and chop the chili (or use 1/8 tsp dried chili powder - more if desired). In a medium-sized saucepan, heat the vegetable oil and add the chopped onion, garlic and chili Peppers; sauté until soft. Add the tomatoes, pimentos and lemon juice and bring to a boil. Reduce heat and simmer 15-20.
Minutes or until the mixture is thickened. Remove from heat and add chopped parsley. Toast the pita bread and separate it. Cut into 8 pieces or heat the tortillas in a dry pan until hot, Then cut into 8 pieces. Pour the dip into a bowl and top with the light sour cream. Serve warm or cold with the pita or Tortilla pieces. |
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(Makes 2 Cups)
2 Tbsp vegetable oil 1 medium chopped onion 2 large cloves garlic, crushed 2 small, red chili peppers* 1 can ca. 16 oz (480 g) chopped tomatoes 2 chopped pimentos * 2 Tbsp lemon juice 2 Tbsp chopped parsley 3 pita bread or 3 tortillas 1/3 cup (2-1/2 oz 80 g / 2/3 dl) crème fraiche or light sour cream |
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Measure all ingredients into a food processor or blender and mix for 2-3 minutes. Place in a bottle or other container with a lid and keep in the refrigerator. Will keep for several weeks. |
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Measure all ingredients into a food processor or blender and mix for 2-3 minutes. Place in a bottle or other container with a lid and keep in the refrigerator. Will keep for several weeks.
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Process in blender or food processor in two batches
Chef, Richard Lipton
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Mix wasabi powder with just enough water to form thick paste; cover immediately. Mix all ingredients together. Taste and adjust soy sauce and vinegar as desired. Refrigerate, covered, until needed, stir before using.
Chef, Richard Lipton
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Place first 8 ingredients in food processor until smooth. Combine with
remaining *Other onions may be used. This is half of the original recipe
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Mix all ingredients together and refrigerate, covered until needed.
Chef, Richard Lipton
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Wash and trim the gizzard, neck, wing tips and other parts of the
turkey. Place these in a medium sized saucepan together with a small
onion, a carrot, a bay leaf and a chicken bouillon cube and bring to a
boil. Reduce heat and simmer for about 1 hour. You should have about
4 cups of stock. |
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Mix the junket with the other ingredients. Allow the Remoulade to stand in a cool place for an hour, and stir again before serving. The Remoulade sauce may be served in "burgers", Danish meat balls( frikadeller), or with fried fish.
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(Serves 4) |
