Category: Dips/Sauces

Apr 29

Red Curry Paste

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Mar 25

Homemade Ranch Dressing

SERVES: 16

Ingredients

  • 1/2 cup full-fat mayonnaise
  • 1/2 cup buttermilk low-fat is fine
  • 1/4 cup full-fat sour cream
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

 

Instructions

  • Combine all ingredients into a bowl and stir together until well combined. For best results, let refrigerate for at least a few hours before using or serving.
  • If dressing gets too thick, simply add additional milk, buttermilk, or water until desired consistency is reached.

 

Homemade Ranch Dressing

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Dec 14

Authentic (Quick) Italian Tomato Sauce for Pasta

SERVES: 4

Ingredients

  • 4 tbsp extra virgin olive oil
  • 1.25 tsp garlic granules
  • generous sprinkling of mixed herbs
  • 2 * 400g cans chopped tomatoes or puree (any tomatoes listed on the Greatest Tomatoes from Europe site will be fantastic or about 1 lb of fresh tomatoes (San Marzano, Roma or cherry tomatoes are great)
  • about 1 1/2 level tsp Kosher or sea salt
  • 3 or 4 large leaves of fresh basil, more to add to each plate, if desired
  • Parmigiano Reggiano or Pecorino Romano to grate on top

Instructions

  1. Pour the oil into a large saute pan (not a deep pot) over medium high heat. Crush the garlic and add it to the oil (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Saute the garlic until it just starts to brown, then add the parsley.
  2. Turn the heat up to high. Now add the tomatoes, and quickly cover with the lid for about 30 seconds, until the squirting subsides. Stir with a wooden spoon and lower the heat a little. It is important that this sauce is cooked at a fast simmer, as it is cooked briefly.
  3. Add the salt and continue to simmer at a fast pace, and stir often.
  4. The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5 to 7 minutes should be sufficient.
  5. Taste the sauce, if it doesn’t taste delicious, it probably just needs a little more salt. Turn off the heat and add the fresh basil (I tear mine into pieces). Also, unless absolutely necessary, do not wash your basil. Wipe it with a damp paper towel instead, so the water doesn’t ruin the flavor and aroma.
  6. Add sauce to the drained pasta (save some pasta water to add back into the pasta in case it’s too dry), and enjoy immediately with some freshly grated authentic Parmigiano Reggiano cheese and/or pepper.
  7. Also, if you’ve been plating pasta in a bowl, then topping it with sauce, this is American-style. If you want to serve it the way they do in Italy, mix the sauce in and then plate it.

Authentic (Quick) Italian Tomato Sauce for Pasta

 

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Sep 19

Ghost S’mores Dip

SERVES: 8-10

INGREDIENTS
packages of ghost Peeps (large marshmallows)
2 c. semi-sweet chocolate chips
1/4 c. heavy cream, warmed
Graham crackers, for serving
mini chocolate chips

DIRECTIONS

  1. Preheat oven to 450°. In the bottom of a square baking dish, spread out chocolate chips and pour cream on top. Cover completely with a single layer of ghost Peeps. Place mini chocolate chips over eyes and mouth. (The already-drawn faces will fade in the oven.)
  2. Bake until the chocolate has melted and the ghosts are golden, 8 to 10 minutes.
  3. Serve warm with graham crackers for dipping.

 

https://www.delish.com/cooking/recipe-ideas/recipes/a55544/ghost-smores-recipe/

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Dec 22

Creamy Mushroom Gravy

  • 3 tablespoons unsalted butter
  • 6 ounces cremini mushrooms, stems trimmed and thinly sliced
  • 1 tablespoon finely chopped shallot
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 1/4 cup dry Marsala wine
  • 2 cups low-sodium beef broth or stock
  • 1/4 cup heavy cream
  1. Heat the butter in a large frying pan over medium-high heat until foaming. Add the mushrooms and shallots and season with salt and pepper. Cook, stirring rarely, until the mushrooms are slightly browned and soft, about 5 minutes.
  2. Reduce the heat to medium, sprinkle in the flour, and stir to coat the mushrooms. Cook, stirring occasionally, until the flour is lightly toasted, about 3 minutes. Add the wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Cook until the wine is completely reduced, about 30 seconds.
  3. Slowly pour in the broth or stock and whisk until smooth. Bring to a boil and cook, stirring occasionally, until the gravy has thickened and coats the back of a spoon, about 2 minutes.
  4. Remove the pan from the heat and stir in the cream. Taste and season with salt and pepper as needed.

 

https://www.chowhound.com/recipes/creamy-mushroom-gravy-30890

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Dec 21

Satay sauce

Ingredients
Serves: 12 

  • 300ml coconut milk
  • 8 tablespoons crunchy peanut butter
  • 1/2 small onion, grated
  • 1 tablespoon dark soy sauce
  • 2 teaspoons dark brown soft sugar
  • 1/2 teaspoon red chilli flakes

 

Method
Prep:5min  ›  Cook:5min  ›  Ready in:10min 

  1. In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar and chilli flakes. Bring to the boil, stirring frequently. Remove from heat, and keep warm.

 

http://allrecipes.co.uk/recipe/4915/satay-sauce.aspx

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Dec 20

Cranberry and orange relish (Cranberry sauce)

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Dec 18

Dips – Moroccan yoghurt, Smoky romesco, spicy salsa, baba ganoush

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Dec 14

Char siu sauce

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Dec 14

Reduced-sugar rhubarb and strawberry jam

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