Tag: sauce

Posted on » by Michael » Theme:

Pasta with Tomato and Almond Pesto (Pesto Alla Trapanese)

 Ingredients

  1. ¼ cup slivered almonds
  2. 12 ounces cherry or grape tomatoes (about 2 1/2 cups)
  3. ½ cup packed fresh basil leaves
  4. 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
  5. 1 small pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon) (see note)
  6. Table salt
  7. pinch red pepper flakes (optional)
  8. ⅓ cup extra-virgin olive oil
  9. 1 pound pasta, preferably linguine or spaghetti
  10. 1 ounce Parmesan cheese, grated (about 1/2 cup), plus extra for serving

Instructions

Serves 4 to 6

A half teaspoon of red wine vinegar and ¼ teaspoon of red pepper flakes can be substituted for the pepperoncini. If you don’t have a food processor, a blender may be substituted. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half.

1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.

2. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.

3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.

4. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.

Posted on » by Michael » Theme:

Polish Dill Sauce or Sos Koperkowy

Sos (pronounced “Saws” and meaning “Sauce”) Koperkowy (pronounced “Kopper-KOV-ih” and meaning “Dill”) is a quintessential Polish sauce.  It can be paired with many dishes, such as meatballs, mushroom and rice balls, fish, mashed potatoes, and chicken.  To many Poles, this sauce tastes like summer.  Once you see how delicious and simple it is, I am sure it will become a family favorite.

Ingredients:

3-4 tablespoons Dill (fresh or dry) (I used fresh)
2 cups Broth (Vegetable, Chicken or beef, or drippings from meat dish, (degreased, or even just water) (I used drippings and chicken stock)
2 tablespoons Butter
2 tablespoons Flour
Salt
Pepper

Optional:
2 tablespoons of Lemon Juice (delicious over fish) or
1/2 cup Sour Cream or
3 tablespoons Cream

First, if you are using dried Dill, place it in a bowl and add a 1/2 cup of boiling water to soften it and allow the oils to be released.  Set to the side for a few minutes.

  1. Melt the Butter.  Add the Flour and begin to stir.  This is called the Roux and is the base to most sauces.  Also, add pepper at this time.
  2. Once it begins to bubble, add the broth * and stir until bubbly.
  3. Allow to cook for another minute or two, until thickened.
  4. If using dried Dill in the hot water, add now and heat back to bubbling and thickened.  Otherwise, remove from heat and add the fresh Dill.  If you are using Cream, Sour Cream, or Lemon Juice (but not all together in the sauce!), now is when you would add them.  Season with salt to taste.

I served this sauce with Polish Meatballs, Mashed Potatoes and Sweet Peas.  Again, if you are wondering whether a picky eater will enjoy this, my children and several picky food friends lap this right up!

* If using drippings from a dish, remove the liquids from bottom of baking or frying pan and place in freezer or refrigerator for a few minutes until grease is at top of liquid.  Use spoon to carefully scoop out grease, leaving the liquids underneath.

Also, some interesting facts about Dill or Koper:

  • The leaves are collected in the spring and dried.
  • The seeds are collected in the fall for use as another flavor in cooking.
  • The typical Polish family garden will usually have this plant growing with their cucumbers.
    For those Poles who do not have a garden or who cannot tend their garden every day, Dill is easily and commonly grown in windowsills.
Posted on » by Michael » Theme:

Restaurant Style Curry Sauce

Recipe Type: Base sauce
Prep time:  20 mins
Cook time:  90 mins
Total time:  1 hour 50 mins
Ingredients
  • 3 tennis ball sized cooking onions – finely sliced
  • 50ml vegetable oil or ghee
  • 3 cloves of garlic – smashed in their skins
  • 1 inch piece of ginger – finely sliced
  • 1 inch carrot – peeled and chopped
  • ¼ cup shredded cabbage (optional)
  • ¼ red bell pepper – diced
  • water
  • 2 tomatoes – finely chopped
  • 1 tablespoon ghee
  • 1 pinch turmeric
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon ground fenugreek seeds
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste ( I usually leave this out and simply add it to the final dish)
Instructions
  1. Place the ginger and garlic with a drop of the water in a blender and pulverize to a smooth paste. Set aside.
  2. Now pour the oil/ghee into a large heavy bottomed saucepan and heat until bubbling.
  3. Throw in the sliced onions, bell pepper, carrot and cabbage and cook slowly over a medium heat in the oil.
  4. Allow the vegetables to fry – stirring occasionally for about 20 minutes. You want to brown the vegetable lightly but not burn them.
  5. When the onions are translucent and soft, add the ginger and garlic mixture the rest of the spices except for the turmeric.
  6. Finally, add the tomatoes and just enough water to cover the vegetables.
  7. Bring to a boil and then place the lid on the pan and turn the temperature down to low.
  8. Simmer for about 15 minutes. As you do this, a froth will rise to the top. This is okay. No need to skim.
  9. After 15 minutes, remove the mixture from the heat and allow to cool slightly.
  10. For a smoother sauce, popular in many Indian takeaways, simply blend for about two minutes. It is perfectly good unblended though.
  11. Once your sauce is to your liking, melt the ghee in a frying pan. Add the turmeric powder. It will darken as it cooks. You want to brown it for about a minute.
  12. Now add the turmeric/ghee mixture to the sauce and bring to a simmer again. Once it is bubbling away, turn down the heat and simmer for a further 15 minutes. Stop simmering if the sauce becomes too thick.
  13. Use immediately or store in the fridge for up to four days.

1. I didn’t exactly follow the recipe. I ground the veges and garlic/ginger together. I used canned tomatoes. After I blended them all together I cooked it down for about  2 hours.

2. Then I added the spices and cooked it down for another hour.