Tomato Anchovy Sauce

OH NO!  Anchovies are FISHY. They are awful! Just go on thinking like this and leaving them for me in beautiful sauces and recipes like this. Go ahead. Leave them alone. And thank you.

INGREDIENTS

2    tablespoons olive oil

4    cloves garlic, minced

1    can (2 ounces) anchovies

¼   cup pine nuts, pecans, walnuts; chopped

¼   cup raisins

1    can (8 ounces) tomato sauce

½   cup dry red wine

METHOD

Add the olive oil to a medium sauce pan over medium heat. When warmed, add the garlic and cook for 2 to 3 minutes until just beginning to change color. Add the anchovies and stir until the anchovies break up and melt, about 2 to 3 minutes. Add the nuts, raisins, tomato sauce and wine, stirring well.

Leave it to simmer, covered,  for about 3 to 4 minutes as it thickens. If it gets too thick, add a little water or red wine. Remove from the heat and allow it to cool for 4 to 5 minutes and transfer to a food processor or blender. Carefully process to a thick puree and prepare to serve.

Good over almost any pasta or over polenta, as pictured, or anywhere else you need a thick tomato sauce.

Based on a recipe from Epicurious  magazine

Tomatillo Sauce

INGREDIENTS

8    large tomatillos

2    tablespoons olive oil

2    cups chopped white onions (1 medium)

4    cloves garlic, minced

1    jalapeno pepper, seeded, chopped fine

½   cup chicken broth

1    tablespoon dried cilantro

METHOD

Preheat the broiler in the oven. Peel and slice the tomatillos in half and place cut side up on a cookie sheet. Put into the oven to broil for about 8 to 10 minutes, until softened. Remove and set aside, turning off the broiler.

Add the olive oil to a large skillet over medium-high heat. When warmed, add the onions and cook for 4 to 5 minutes until softened. Add the garlic and the jalapeno and cook for 3 minutes. Chop the tomatillos and add to the skillet along with the broth and cilantro. Cover, reduce heat to a simmer and cook for 6 minutes, stirring occasionally. Remove the sauce to a food processor or a blender and carefully puree.

Adapted from a recipe in Cooking Light  magazine

Chicken in Tomatillo Sauce

INGREDIENTS

8    large tomatillos

2    tablespoons olive oil

2    cups chopped white onions (1 medium)

4    cloves garlic, minced

1    jalapeno pepper, seeded, chopped fine

½   cup chicken broth

1    tablespoon dried cilantro

2    chicken breasts, skinless, boneless, diced to 1 inch

1    poblano pepper, seeded, diced to ½ inch

1    medium red bell pepper. seeded, diced to ½ inch

METHOD

Preheat the broiler in the oven. Peel and slice the tomatillos in half and place cut side up on a cookie sheet. Put into the oven to broil for about 8 to 10 minutes, until softened. Remove and set aside, turning off the broiler.

Add the olive oil to a large skillet over medium-high heat. When warmed, add the onions and cook for 4 to 5 minutes until softened. Add the garlic and cook 1 minute. Add the jalapeno and cook for 3 minutes. Chop the tomatillos and add to the skillet along with the broth and cilantro. Cover, reduce heat to a simmer and cook for 6 minutes, stirring occasionally. Remove the sauce to a food processor or a blender and carefully puree. Clean the skillet and return the puree to the skillet still over medium heat.

Add the chicken to the skillet, stirring to completely cover the chicken with the sauce. Cover and cook for 5 minutes, stir the chicken to turn them over and cook for 5 more minutes, covered. Add the pepper pieces, cover and cook for 10 minutes. Remove from the heat and serve.

Adapted from a recipe in Cooking Light  magazine

Peach Crepes

BASIC CREPES

INGREDIENTS

2      large eggs

¾     cup milk

½     cup water

1      cup flour

3      tablespoons sugar

½     teaspoon vanilla extract

3      tablespoons melted butter

METHOD

In a large bowl, whisk together the eggs, milk and water. Add the flour and whisk that in to the eggs and milk. Add the sugar, vanilla and melted butter and whisk those into the batter. This batter will keep in the refrigerator for up to 48 hours.

Heat a medium non-stick pan over medium-low heat. Pour ¼ cup of the batter into the center of the pan and let it spread evenly. Cook for 1 to 2 minutes until the surface of the crepe looks solid. Carefully turn the crepe over*. Cook for another 30 seconds and remove to a cutting board or wire rack. Lay them out flat so they can cool.

Continue until all batter is gone. After they have cooled you can stack them using wax paper and store in sealable plastic bag in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*NOTE: When turning the crepes, I had to gently lift one edge to slide the turner under the crepe. Also, when they are done, they should slide right out of the non-stick pan.

Based on a recipe from Alton Brown through Food Network.com

PEACH COMPOTE

INGREDIENTS

1      pound fresh or 2 cans (15 ounces) sliced peaches

½     cup (packed) golden brown sugar

¼     cup water or canned peach juice

1      teaspoon ground cinnamon

½     teaspoon ground nutmeg

METHOD

Drain the canned peaches, saving the liquid, or peel the fresh peaches. Chop the peaches  into ¼ inch pieces. Combine peaches, brown sugar, 1/4 cup water, cinnamon and nutmeg in a heavy medium saucepan. Cook compote over medium heat until liquid is reduced to medium-thick syrup, stirring occasionally, and peaches are softened, about 15 minutes.

Port Balsamic Sauce

INGREDIENTS

½   cup Emile’s Port wine

1    tablespoon aged Balsamic vinegar

METHOD

In a small bowl, mix the ingredients.

What you now have is an excellent salad dressing for salads with bitter ingredients such as spinach or arugula. (See the recipe for Chicken Spinach Salad.)  What is very nice about this dressing is that it contains no oil and is also good to drink.

It is also a marinade for beef or chicken and a great cooking sauce for small bites of chicken.

Simmer this sauce until it is reduced by half and use it as a glaze for pork roasts or as steak sauce.

The most important thing to remember is this: it ONLY works with Guglielmo Winery’s Emile’s Port. If you wish to use a ruby port for a sauce, there is a recipe on this blog for that also.

 RASPBERRY BALSAMIC DRESSING

INGREDIENTS

2          tablespoons Chaucers raspberry wine

1          tablespoon aged balsamic vinegar

METHOD

Mix the two ingredients together. Use on green salads as a raspberry vinaigrette

Simple Tomato Sauce

INGREDIENTS
5    Roma or similar  tomatoes, peeled, seeded and chopped
½   cup chopped white onion
2    cloves garlic, peeled, minced
2    tablespoons olive oil

METHOD

Place the tomatoes into boiling water to cover and cook them for 2 minutes. Remove and place into a bowl of cold water. When cool, remove the skins, cut the tomatoes in half and remove the hard inner parts and seeds. Chop and put into a blender or food processor. Add the onions and garlic;  process to a puree. In a medium sauce pan over medium heat, add the olive oil.. Slowly pour in the tomato puree, stir and cook for 5 to 6 minutes until thickened. Remove from the heat and set aside.

To add a little Mexican or southwestern flavor, add 2 jalapeno or serrano peppers, seeded and chopped, to the blender or food processor with the tomatoes.

Basic Tomato Sauce

INGREDIENTS
2     tablespoons olive oil
1     small onion, finely chopped
4     cloves garlic, minced
1     stalk celery, finely chopped
1     small carrot, finely chopped
1     can (15 ounces) tomato sauce
½    cup dry red table wine
1     tablespoon dried basil
1     tablespoon dried oregano

METHOD

Warm the olive oil in a medium sauce pan over medium-high heat and add the onions, garlic, celery and carrots. Cook for 4 to 5 minutes until the vegetables are soft and add the tomato sauce, wine, basil and oregano. Lower the heat to a slow simmer and cook for 15 minutes. Puree in the pan with a submersible blender or use a food processor or blender. Serve when needed.

 

Port Cranberry Sauce

INGREDIENTS
1    tablespoon olive oil
1    medium shallot, chopped
½    cup chicken broth
½   cup Eredita or other ruby Port
¼   cup dried cranberries (or Crasins)
2    teaspoons aged Balsamic vinegar
2    teaspoons butter

METHOD

Heat a medium skillet over medium heat and add the olive oil, swirling to coat. Add the shallots and cook for 1 to 2 minutes until tender. Add the broth, Port and cranberries. Bring to a boil, reduce heat to low and cook for 6 to 8 minutes until the cranberries are very soft. Transfer to a food processor or blender and puree. Return to a clean sauce pan and cook over low heat until liquid is reduced by half. Remove from the heat and add the balsamic vinegar and butter. Stir until the butter is absorbed and serve.

Recommended with Nut Encrusted Chicken or pork chops, but could be good with fried or poached salmon or other baked or fried meat dishes.

OPTION

Instead of Crasins or dried cranberries, use ½ cup of fresh cranberries

Tomatillo Salsa

INGREDIENTS
6     medium tomatillos, husked, washed
1-2  chile serrano, stemmed, seeded
2     tablespoons fresh, chopped cilantro
½    small onion, chopped (about ½ cup)
¼    cup chicken broth

METHOD
Boil the tomatillos in water to cover until just tender, about 8 to 10 minutes. Drain and cool for a few minutes, then quarter and place into a food processor or blender. Cut the chilie(s) into small pieces and add to the blender. Add the cilantro and onion to the blender and process to a coarse puree. Add small amounts of the broth as required to accomplish the blending and to bring the puree to the desired consistency. Remove from the blender and refrigerate for 1 hour before using.

NOTES: To increase the heat of this salsa, use more serrano chilies or substitute jalapeno chilies, or do not remove the seeds.

This recipe is a Salsa Verde Cruda. To make a cooked salsa, double the amount of all ingredients and add 1 clove of garlic to the blender before processing to a coarse puree. In a large skillet, heat 1 tablespoon of olive or vegetable oil or lard over medium-high heat. When the oil is hot enough to make a drop of the salsa sizzle, pour all of the salsa in at once and cook for 4 to 5 minutes until darker and thicker, stirring constantly. Pour in 2 cups of chicken broth, bring to a boil, lower the heat to a simmer and cook until the sauce is thick enough to coat a spoon, about 10 minutes.

Recipes from Authentic Mexican, Regional Cooking from the Heart of Mexico,  Rick Bayless and Deann Groen Bayless, William Morrow and Company, New York, 1987

Enchilada Sauce

A mildly spicy sauce.

INGREDIENTS
2    Guajillo pods*
2    Ancho or Poblano chilies
2    cups boiling water
2    tablespoons olive oil
4    cloves garlic, minced
2    tablespoons all purpose flour
1    can (15 ounces) diced tomatoes
2    tablespoons ground cumin
2    tablespons oregano

METHOD

Cut the pods in half and remove the stem and seeds. Chop into ½ inch pieces. Set aside. Cut the stems off the Pasillo chiles, remove the seeds and white parts from the interior. Chop into ½ inch pieces. Place the Pasillo and Guajillo chilies into the boiling hot water and let them steep for 10 to 12 minutes.

In a medium sauce pan, ad the olive oil over medium heat. Add the garlic and cook for 2 minutes, stirring. Slowly stie in the flour and mix well. Cook for 2 minutes and add the tomatoes with their juices and the spices. Add the chilies and their steeping liquid and cook for 5 to 6 minutes.  Allow to cool for a few minutes and then place into a food processor or blender and process to a puree. Taste; if it isn’t hot enough for you, add small amounts of cayenne pepper.

*Guajillo chilies can be found at any Mexican market place. They are also used in many other Mexican dishes.

North African Hummus

INGREDIENTS
1    can (15 ounces) garbanzo beans
1    clove garlic, minced
2    tablespoons olive oil
3    tablespoons sesame seed paste
2    tablespoons preserved lemon, seeded, rinsed, drained
     or 1 tablespoon lemon juice
1   teaspoon ground cumin
1   teaspoon ground coriander
1   teaspoon ground cinnamon

METHOD

Place all ingredients into a food processor and blend until smooth. Add small amounts of water or chicken broth to thin during the blending process, even to a thin consistency. Refrigerate for at least 1 hour during which the hummus will thicken. Serve with vegetable sticks and/or crackers.

NOTE:  The three spices can be reduced to ½ teaspoon each for a less-spicy hummus.

Simple Curry Sauce

This recipe can be used to make just about anything into a curried dish. It is not a really strong spicy sauce. It can be made thinner by using additional milk (1/4 to 1/2 cup) if you wish to cook meat or vegetables in the sauce. A little water can also be added during this cooking. The recipe can also be made in half-quantities for smaller dishes.

INGREDIENTS

2    tablespoons butter or butter substitute
2    tablespoons flour
2    cups low fat (2%) milk
3    teaspoons mild curry powder
1    teaspoon ground cumin
1    teaspoon ground coriander

METHOD

In a medium sauce pan over medium-low heat, melt the butter. Add the flour and stir together forming a paste. Slowly add the milk, stirring all the while, until the paste is absorbed and mixed with the milk. If you want a thinner sauce, such as for Divan or to cook meat and vegetables, add the extra milk here.

Cook for 5 to 6 minutes, stirring constantly, until the sauce begins to thicken. Stir in the spices and continue to cook while stirring until the sauce gets very thick. Remove from the heat and continue with the other recipe.

Blackberry Sauce

This sauce could have a very extensive future. With pan fried cod, braised tilapia and butter-sautéed Portobello mushroom slices it was very tasty. There is enough sauce left to try it on several other foods. It is simple to make and far too easy to consume.

INGREDIENTS

2    tablespoons butter
1    cup fresh blackberries
½   cup Eredita ruby port
1    tablespoon lemon juice
1    tablespoon honey
1    teaspoon aged balsamic vinegar

METHOD

In a medium sauce pan over medium-high heat, melt the butter and add all the rest of the ingredients. Cook for 8 to 10 minutes until the blackberries begin to break down. Transfer to a blender or food processor and puree. Return to the sauce pan through a sieve to remove all the seeds and continue to cook for 3 to 4 minutes until it thickens. Remove from the heat and drizzle over your favorite food. This will provide about 1 ½ cups of sauce.

 

Cincinnati Chili

Most of the recipes I have seen for this unique mid-western chili call for the ground beef to be incorporated into the chili and then the whole thing is poured over pasta. My first taste of the chili was from a can of sauce from friends in Cincinnati which was poured into cooked ground beef and then over the pasta. Either way, it is delicious

INGREDIENTS

2    tablespoons olive oil
1    large white onion, chopped
4    cloves garlic, minced
1    pound ground beef
2    cups tomato sauce (15-16 ounces)
2    tablespoons chili powder
1    tablespoon cinnamon
1    tablespoon ground cumin
1    teaspoon allspice
1    tablespoon cider vinegar
¼   teaspoon cayenne pepper (optional)
1    tablespoon sweet paprika
¾   cup water
1    pound spaghetti

METHOD

In a large skillet or sauce pan, heat the olive oil over medium heat and add the onion. Cook for 4 to 5 minutes and add the garlic. Cook for 1 minute and add the ground beef. Stir the beef around while it browns and break up any clumps. Add the tomato sauce, chili powder, the spices, vinegar, cayenne, paprika and water. Stir well to mix all the ingredients and bring to a boil.

Reduce heat to low, cover and cook for 30 minutes, stirring occasionally. The chili should be thick but still slightly soupy. Remove from the heat and allow it to cool.

Meanwhile, cook the pasta according to package directions and drain. Divide the pasta into serving dishes, add the chili and serve with the following additions as desired: shredded cheddar cheese, chopped onion, warm, cooked kidney beans and oyster crackers.

Guinness Meat Glaze

I Know – why ruin a bottle of Guinness to do a meat glaze?? What were you thinking.? Actually, I was thinking of drinking the rest of the Guinness while I cooked. Might even open a second bottle.
INGREDIENTS
1          cup Guinness stout
¼         cup light brown sugar
4          teaspoons crushed coriander seeds
½         teaspoon black peppercorn
1          dash salt

METHOD

Place all ingredients in a small sauce pan over medium heat and cook to dissolve the sugar in the liquid. Increase the heat and  bring to a boil. Continue cooking and stirring until the level of liquid is reduced by half  (down to ½ cup). It should take about 20 to 30 minutes. Before using or serving, strain through a fine sieve.

Brush onto meats that are to be roasted and use as a sauce for the cooked meat slices.

Fresh Tomato Sauce

INGREDIENTS
10-12  medium sized tomatoes, garden grown or farmers market
6          cups boiling water
6-8       cups cold water

METHOD
Place the tomatoes into the boiling water, in batches if necessary, and boil them for 4 to 5 minutes. Be sure all parts of the tomato are under water for the majority of the cooking time. Remove the tomatoes with a slotted spoon to the cold water and let them cool.

Peel the skins off the tomatoes and remove the hard stem portion. Cut the tomatoes in half and place them into a large sauce pan. Add 6 cups of boiling water and cook, covered, over medium-high heat for 25 to 30 minutes. Transfer to a blender or food processor, working in batches if necessary, and process to a puree. Strain through a sieve to remove any seeds and set aside to cool. If you need the sauce in another dish immediately, set the required portion into a sauce pan and either set on low heat or set aside to cool also.

NOTE: Do NOT use supermarket tomatoes for this sauce. They generally are too hard and do not have enough flavor to make a good sauce.

Balsamic Glaze

A simple recipe for a great glaze to serve over or with fish, chicken or other meats. Yes - another balsamic recipe. It just is so good and so versatile

INGREDIENTS
2    teaspoons olive oil
2-3 shallots, minced (1/4 cup)
1/2 cup aged balsamic vinegar
2    teaspoons granulated brown sugar
2    teaspoons tomato paste

METHOD
In a small skillet, heat he olive oil over medium heat and add the shallots. Cook, stirring occasionally, for about 5 to 6 minutes until tender. Transfer to a food processor or blender, add the balsamic vinegar and brown sugar and process to a puree. Return to the skillet and increase the heat to medium-high. Boil the liquid until the amount has been reduced by half and is syrupy, about 5 to 6 minutes. Remove from the heat and whisk in the tomato paste. Serve immediately.

Port and Apricot Sauce

Here is a great mixture of sweet, spicy and fruity flavors that will complement meat, poultry and fish dishes or even roasted vegetables.

INGREDIENTS
1    cup low sodium chicken broth
1    medium shallot, chopped
1/3 cup dried apricots, chopped
1    pinch red pepper flakes
1/4 cup Eredita port wine
1/2 cup dry red table wine
1/4 cup aged balsamic vinegar

METHOD
In a medium sauce pan, add the broth, shallots, apricots and red pepper flakes. Bring to a boil and then reduce heat to a simmer. Cook for about 10 minutes. Remove from the heat to a blender or food processor, add the port, red wine and balsamic vinegar.

Process to a puree and return to a clean sauce pan. Continue to simmer until the liquid is reduced to about half and the sauce becomes very thick. Remove from the heat and serve as needed.

This began as a recipe from the website About.com but has evolved greatly

Berry and Cabernet Sauce

This is a wonderful sauce that is good with sliced beef, duck, pork or salmon. Or, if you don't have any meat to put it on, try it with the optional chocolate on a little vanilla ice cream. Just a little, now!
INGREDIENTS
1    cup Chaucer's Blackberry wine
1    cup Reserve Cabernet Sauvignon wine
3    tablespoons granulated cane sugar

METHOD
In a medium sauce pan over medium heat, add both of the wines and the sugar. Reduce the heat to medium-low and simmer until the liquid is reduced by half, about 12 to 15 minutes. Remove from the heat and allow the sauce to cool before serving.

OPTIONS
(1) use Reserve Merlot or Reserve Zinfandel instead of the Cabernet.

(2) Instead of using Chaucer's Blackerry wine, try it with Chaucer's Raspberry wine.

(3) Reheat the sauce made with either Chaucer's wine and add 1 tablespoon of semi-sweet baking chocolate. Heat over low heat until the chocolate is melted and absorbed.

Roasted Onions with Sherry

Serve alongside or over your favorite steak with a glass of Guglielmo Private Reserve Estate Zinfandel or Petite Sirah or combine the sliced onions with sautéed mushrooms as a complement to a good hamburger paired with TRE Merlot.


INGREDIENTS
1 large white onion
3 tablespoons olive oil
¼ cup Sherry wine vinegar
1 tablespoon fresh thyme, chopped
½ teaspoon brown sugar
¼ cup Sherry wine

METHOD
Preheat the oven to 425. Peel and cut the onion in half length wise and slice it into ¼ inch semi-circles .In a medium sauce pan of boiling water, cook the onions until tender, about 3 to 4 minutes. Drain. Transfer the onions to an oven proof dish and add the oil, sherry vinegar, thyme and sugar, mixing well. Bake uncovered for 12 minutes. Transfer them to a skillet, add the sherry wine and cook over medium heat, stirring occasionally, until all the liquid is absorbed and the onions are a golden brown. Remove from the heat and serve immediately.