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- The Net's Online Gourmet Magazine Control-d to book mark page |
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Dressings and Sauces
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This is one Chef Richard Lipton’s
recipes which is the base for many other sauces.
Sauté onions in 2 tbsp. olive oil over high heat until translucent. Add garlic and sauté another minute. Add tomato sauce and basil. Reduce heat to simmer, adding salt and pepper to taste. Reduce sauce over simmering heat, stirring often, for 2 hours. Serve with freshly baked foccacia bread or on top of Chicken Parmesan *1 No. 10 can tomato sauce is equal to 6 lbs 8 oz of sauce or 104 ounces (3 kg 120 g) *2 fresh basil cut chiffonade - fresh basil, cut in ribbon fashion allows the basil to cook evenly and gives a nice appearance to the finished sauce, rather than having little and big chunks of basil throughout the sauce. |
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1, No. 10 can tomato sauce *1
2 pounds fresh basil, chiffonade cut *2 3 yellow onions, diced 1 pound garlic, chopped Salt and Pepper to taste Olive oil |
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This is one Chef Richard Lipton’s recipes
Sauté garlic in olive oil for 1-2 minutes over high heat. Reduce heat to low and add heavy cream, stirring often, until it simmers. Continue to simmer over low heat, stirring often until reduced to sauce consistency, 25-30 minutes maximum. Season to taste with salt and pepper. Add cheese and stir briskly to mix well. Remove from heat and serve immediately, refrigerate for later use or add other ingredients for different tastes. Have fun and let your imagination run wild. The third of the Italian "mother sauces" takes the longest to make. Marinara sauce is the most widely known, the healthiest, and the most versatile. Reducing this sauce over a simmer is the key, as you don't want the sauce to reduce too fast and become a paste and you don't want to give this sauce a chance to burn on the bottom (hence the stirring VERY often). Nutritionally speaking, tomatoes have a high concentration of acid, making them anti-oxidants and good for lowering cholesterol, burning fat, and preventing cancer (this week anyway). Who knows? Next week another scientific study could come out saying tomatoes are the fruits of all evils, :-) but for now they are OK. Everyone has his/her own idea about Marinara, thinking that what comes out of the jar is what it should taste like. But what is not realized is that Marinara is the base for spaghetti sauce, puttanesca sauce, Bolognese sauce, and any and all other Italian tomato-based sauces. When the ingredients change, the flavor and the name change. The recipes listed give you the ideal marinara sauce, a use for it (besides on your pasta), and the original "tool" used with which to eat these "mother" sauces. As mentioned in my article earlier, Marco Polo brought what we now consider pasta from China. Before that, freshly baked bread was eaten with these sauces. Take your pesto and brush it on the Foccacia dough before it goes in the oven. The same can be done with Marinara Sauce. Slice fresh tomatoes, place whole basil leaves on top, and sprinkle some parmesan cheese and enjoy a Foccacia Pizza. However you enjoy your sauce is up to you; just remember, when you make spaghetti and meat sauce, you are enjoying a Chinese-Italian-American dish and give thanks to the fusion that makes cooking fun to experiment with. These three cuisines have come together over the centuries to our table. Imagine what tomorrow could bring. Bon Appetit |
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A basic sauce to liven up and flavor the Italian meal.
1 quart ( 4 Cups / 32 fl oz / 8 dl / 2 liters) heavy whipping cream 1/2 Cup (1 dl) Parmesan cheese, shredded Salt and Pepper to taste 1/4 Cup chopped garlic 1/2 tsp olive oil |
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Although this is a simple recipe, it has a nice flavor from the chicken stock. This sauce can be made ahead and kept in the refrigerator for about a week or frozen. A good base for any pasta dish. To skin the tomatoes, immerse them in boiling water for 2-3 minutes (or until skin splits or is loose), the shock in cold water. Skin the tomatoes, cut in half and remove the seeds. Strain the juice from the seeds, chop the tomatoes and medium saucepan. Finely chop the onions, crush the garlic clove and put these and all the other ingredients into the saucepan with the tomatoes. Simmer over low heat until the onion is soft and the liquid has boiled away to a thickened sauce. Serve hot with ravioli or other pasta. Top with grated Parmesan cheese. 3 rashers of streaky bacon fried and chopped can be added to the sauce or used as a topping.
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2 lbs (1 kg) fresh tomatoes 2-3 onions 1 clove garlic 1 tsp brown sugar ½ Tbsp tomato puree ½ tsp salt 1 Cup (8 fl oz / 2 dl / 250 ml) chicken stock 1-2 Tbsp olive oil ¼ tsp nutmeg Grated Parmesan cheese 1 bay leaf 1 sprig thyme |
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This is a basic recipe which
can be used as a marinade, salad dressing, or vegetable dressing.
Heat olive oil; add crushed garlic cloves, lime or orange juice, ground cumin and salt and pepper to taste. Whisk together. This can be brushed on meats as they grill or cooled and served on the table. It can also be used on sandwiches. If you like to experiment, try pineapple juice or add herbs for a Cuban sauce with zing.
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1/3 cup (2-½ fl oz / 2/3 dl / 80 ml) olive oil
6-8 cloves garlic, sliced
and crushed
1/2 cup (4 fl oz / 1 dl /
125 ml) lime juice or sour orange juice
1/2 tsp ground cumin
Salt and pepper to taste
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Although a bit spicier than the Basic Mojo, this is a very tasty
addition to any meal. Try this on some rice or pasta.
Spread the almonds out in a baking dish and dry roast them in the oven at 450° F (225° C) for about 5 minutes - shake the pan now and again. Let the almonds cool slightly and then grind them in the food processor. Add the dried chili peppers, garlic, paprika, and ground cumin. Over low speed, gradually add the olive oil and blend until the mixture is smooth. Season with salt. This can be used to season meats or salads. Barbecue or grill the meat and pour a little of the mojo over the meat before serving. |
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1 Cup (8 fl oz / 2 dl/250 ml) blanched almonds
4 dried chili peppers
2 large cloves garlic
2 tsp paprika
1 tsp ground cumin
4 tsp red wine vinegar
1-½ Cups (12 fl oz /3 dl /
375 ml) vegetable oil
Sea salt
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This is a spicy salsa with a sweet bell
pepper flavor. A good accompaniment to just about any plain
barbecued or grilled meat. The salsa can be served spread over the
meat after it is grilled or served in a separate dish.
Grill or barbecue the bell peppers, chili pepper and garlic directly on the grill or barbecue plate or rack until very brown - almost blackened. Place the chili pepper in a small plastic bag and set aside for 15 minutes, then cut the chili in half and remove the seeds. Cut the bell peppers in half and remove the seeds and peel off the skin. Peel the garlic. Mince all ingredients. Place the pepper mixture in a bowl, add the olive oil, lime juice and salt to taste. Let the mixture rest for about an hour in the refrigerator before serving. Best if served at room temperature. |
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4 red bell peppers (Capsicums)
1 fresh chili pepper
4 medium cloves of garlic, unpeeled
½ tsp sambal oelek
2 medium tomatoes, very ripe
Olive oil (1-2 Tbsp)
Fresh lime juice (1-2 Tbsp)
Sea salt
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For a real home barbecue,
home-made catsup is a treat. Great with warm hamburgers topped
with half-melted cheddar cheese, lettuce, tomato and onion.
Cut apple in quarters, remove core and chop; peel and chop the onion and sauté the apples and onion in the vegetable oil. Chop tomatoes and add to onion/apple mixture, add the grated ginger, cinnamon stick, powdered mustard, apple cider, vinegar, sugar, salt and pepper and simmer for about 30 minutes, stirring frequently. Remove the cinnamon stick, cool mixture and puree in a blender. Can be kept in the refrigerator for about one week.
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½ kg (1 lb) tomatoes
1 apple
1 onion
1 Tbsp vegetable oil
1 Tbsp freshly grated ginger
1 stick of cinnamon
1 tsp powdered mustard
¼ cup (2 fl oz / ½ dl / 65 ml) apple cider vinegar
¼ cup (½ dl) sugar
Salt and pepper
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In medium-size bowl combine stuffing mix,
dried fruit, celery, onion, cranberry sauce, sage, thyme and turkey
broth.
Coat a 2-quart oven-proof dish with non-stick vegetable cooking spray. Spoon dressing in dish and bake uncovered in the oven at 325 degrees F., 40 to 45 minutes.
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Servings: 8
3 Cups (6 dl) herb-seasoned stuffing mix
2 Cups (4 dl) mixed dried fruit chopped
1 Cup (2 dl) celery chopped
2/3 Cup (1-1/3 dl) onion chopped
1 Cup (2 dl) whole cranberry sauce
1/2 Teaspoon ground sage
1/2 Teaspoon thyme
1-1/2 c (12 fl oz / 3 dl / 375 ml)
turkey broth or reduced-sodium chicken bouillon
Vegetable cooking spray
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In large skillet, over medium-high heat, sauté celery and onion in margarine until tender. Add salt, lemon-pepper, poultry seasoning, lemon juice, mace, tarragon and oysters in liquor. Reduce heat, cover skillet and simmer 10 minutes or until edges of oysters just begin to curl.
In large bowl, combine oyster mixture and
bread cubes. Mix well. Spoon dressing into lightly greased 2-quart
casserole dish.
Bake, uncovered, in the oven at 325 degrees F for 25 minutes. Serve immediately.
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Servings: 8
2 Cups (4 dl) celery finely chopped
2 Cups (4 dl) onion finely chopped
1 Cup (2 dl) margarine
1 Teaspoon salt
1 Teaspoon lemon-pepper seasoning
1 Teaspoon poultry seasoning
1 Teaspoon lemon juice
1/4 Teaspoon mace
1/4 Teaspoon dried tarragon
2 Pints (2 liters) fresh oysters with liquor, un-drained cut into
1-inch pieces
16 Slices dried bread, cubed
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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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3 oz (ca.100 g) plain or seasoned feta cheese 3 Cups (ca. 24 fl oz / 750 ml) buttermilk 1/2 Cup (4 fl oz / 1 dl / 125 ml) sour cream 1/2 Tbsp Dijon mustard 1-2 tsp lemon juice Freshly chopped herbs - your choice |
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Mix all ingredients and it¹s ready. If you use the chili sauce, the marinade will be a bit spicier than if you use ketchup (catsup). This is excellent on chicken, spare ribs, steaks and lamb.
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Heat butter in a saucepan and add the peeled and finely chopped onion; sauté gently until onion is tender. Add tomato paste, water, brown sugar, mustard vinegar, Worcestershire sauce, salt and pepper and stir until sauce boils and thickens. Reduce heat and simmer uncovered for about 10 minutes. |
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Stir together all ingredients. Brush on the meat (steaks or burgers) during cooking. Heat remaining sauce and serve with the meat. Makes about 2 Cups (4 dl) |
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Heat the butter in a pan and
add the peeled and sliced onions and crushed garlic. Sauté gently
until onions are dark golden brown. Add flour and stir until the
flour is a dark golden brown. Remove the pan from the heat. |
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(Serves 6)
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Simmer the sauce for a further 5 mins. until the vegetables are tender and the cheese melted. Season with salt and pepper to taste. Add the parsley just before serving. Serve the sauce with chicken, fish or meatballs.
Tip: If the sauce is too thick, add a little more milk.
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(Serves 4) |
