prep time: tbd
servings: tbd
ingredients:
1/4 cup mayonnaise
1 - 2 tablespoons horseradish cream
juice of 1/2 lemon
1 tablespoon capers - minced
1 teaspoon minced fresh parsley
1/4 - 1/2 teaspoon dried dill
1/8 teaspoon paprika
pinch of cayenne pepper
salt
pepper
1. mix the mayonnaise, horseradish, lemon juice, capers, parsley, dill, paprika and cayenne pepper together. salt and pepper to taste
- unknown
Showing posts with label sauce. Show all posts
Showing posts with label sauce. Show all posts
10.03.2012
8.08.2012
lemon basil sauce
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
2 tablespoons butter
1 cup heavy whipping cream
1/2 lemon - juiced
1 chicken bouillon cube
4 - 6 basil leaves - minced
1 clove garlic - chopped
steps:
1. in a saucepan at medium heat, melt the butter. slowly add cream. lightly simmer for 3 minutes. whisk in lemon juice. add bouillon cube and garlic. once bouillon has dissolved, toss basil in.
- unknown
cook time: tbd
servings: tbd
ingredients:
2 tablespoons butter
1 cup heavy whipping cream
1/2 lemon - juiced
1 chicken bouillon cube
4 - 6 basil leaves - minced
1 clove garlic - chopped
steps:
1. in a saucepan at medium heat, melt the butter. slowly add cream. lightly simmer for 3 minutes. whisk in lemon juice. add bouillon cube and garlic. once bouillon has dissolved, toss basil in.
- unknown
6.26.2011
baja style shrimp tacos with pico de gallo
prep time: tbd
cook time: 10 minutes
servings: 4
pico de gallo recipe:
1 pint grape tomatoes - quartered
2 tablespoons cilantro leaves - roughly chopped
3 tablespoons white onion - finely chopped
coarse salt
squeeze of lime
as many finely chopped red jalapeños as you’d like (optional)
taco ingredients:
2 pounds medium shrimp - peeled and deveined
2 tablespoons extra virgin olive oil
the juice of one lime
1 teaspoon coarse salt
1 dozen corn tortillas
pico de gallo
lime wedges for serving
cholula hot sauce (or your favorite hot sauce)
crumbled cotija or feta cheese (optional)
pico de gallo steps:
1. combine the tomatoes, cilantro and onion together in a bowl. season to taste with salt and lime. add as much jalapeño as you like.
taco steps:
1. preheat your grill over high heat. toss the shrimp together with the olive oil, lime juice and salt. grill until cooked through, about 2 minutes a side.
2. to serve, heat the tortillas in a dry frying pan and wrap them in a tea towel to keep warm. pile a few shrimp on top of each tortilla and serve with a bit of pico de gallo, fresh lime juice, a few dashes of hot sauce and a little of the crumbled cheese if you’d like.
- goop, june 2010
cook time: 10 minutes
servings: 4
pico de gallo recipe:
1 pint grape tomatoes - quartered
2 tablespoons cilantro leaves - roughly chopped
3 tablespoons white onion - finely chopped
coarse salt
squeeze of lime
as many finely chopped red jalapeños as you’d like (optional)
taco ingredients:
2 pounds medium shrimp - peeled and deveined
2 tablespoons extra virgin olive oil
the juice of one lime
1 teaspoon coarse salt
1 dozen corn tortillas
pico de gallo
lime wedges for serving
cholula hot sauce (or your favorite hot sauce)
crumbled cotija or feta cheese (optional)
pico de gallo steps:
1. combine the tomatoes, cilantro and onion together in a bowl. season to taste with salt and lime. add as much jalapeño as you like.
taco steps:
1. preheat your grill over high heat. toss the shrimp together with the olive oil, lime juice and salt. grill until cooked through, about 2 minutes a side.
2. to serve, heat the tortillas in a dry frying pan and wrap them in a tea towel to keep warm. pile a few shrimp on top of each tortilla and serve with a bit of pico de gallo, fresh lime juice, a few dashes of hot sauce and a little of the crumbled cheese if you’d like.
- goop, june 2010
6.08.2011
izaak's proscuitto, roasted red peppers and asparagus-stuffed chicken breast with mornay sauce
prep time: tbd
cook time: 20 - 25 minutes
servings: 4
chicken ingredients:
4 7-ounce boneless, skinless chicken breast - cleaned and gently pounded flat
4 slices prosciutto or good quality ham
8 spears asparagus - lightly steamed (45 seconds in a microwave with a tablespoon of water)
2 red bell peppers - roasted and seeded
mornay sauce ingredients:
2 cups whole milk
1 small onion
2 bay leaves
1 clove garlic
2 tablespoons butter
3 tablespoons flour
salt
pepper
1-ounce grated gruyere or swiss cheese
1 tablespoon grated parmesan cheese
scalded cream
1 pat of butter
chicken steps:
1. place pounded chicken breasts on cutting board and cover each breast with a slice of ham.
2. place on half red bell pepper over ham. place 2 asparagus spears at the end of each chicken breast and roll the breast, ham, pepper and asparagus.
3. hold roll together with tooth picks. brush with olive oil. back at 350 degrees for 20 - 25 minutes.
note: red peppers can be roasted on a bbq or on a rant-top burner by placing on open flame and turning as skin blackens. once roasted, peel off blackened outer skin.
mornay sauce steps:
1. in have sauce pan, add milk, onion, bay leaf and clove of garlic. simmer for 15 minutes.
2. in a separate pot, whisk flour and butter together to make a roux. cook for 3 minutes over medium flame, stirring constantly with whisk to prevent browning.
3. remove onion, bay leaf and garlic from milk and add the milk to roux, stirring constantly to prevent lumps. bring to a boil.
4. reduce heat to a simmer and cook for 15 minutes. strain sauce and add grated gruyere can parmesan cheeses. thin sauce as desired with scalded cream. swirl in a pat of butter.
5. spoon sauce onto plate. slice chicken breasts diagonally and arrange over sauce so that the stuffing ingredients show.
- izaak's restaurant
cook time: 20 - 25 minutes
servings: 4
chicken ingredients:
4 7-ounce boneless, skinless chicken breast - cleaned and gently pounded flat
4 slices prosciutto or good quality ham
8 spears asparagus - lightly steamed (45 seconds in a microwave with a tablespoon of water)
2 red bell peppers - roasted and seeded
mornay sauce ingredients:
2 cups whole milk
1 small onion
2 bay leaves
1 clove garlic
2 tablespoons butter
3 tablespoons flour
salt
pepper
1-ounce grated gruyere or swiss cheese
1 tablespoon grated parmesan cheese
scalded cream
1 pat of butter
chicken steps:
1. place pounded chicken breasts on cutting board and cover each breast with a slice of ham.
2. place on half red bell pepper over ham. place 2 asparagus spears at the end of each chicken breast and roll the breast, ham, pepper and asparagus.
3. hold roll together with tooth picks. brush with olive oil. back at 350 degrees for 20 - 25 minutes.
note: red peppers can be roasted on a bbq or on a rant-top burner by placing on open flame and turning as skin blackens. once roasted, peel off blackened outer skin.
mornay sauce steps:
1. in have sauce pan, add milk, onion, bay leaf and clove of garlic. simmer for 15 minutes.
2. in a separate pot, whisk flour and butter together to make a roux. cook for 3 minutes over medium flame, stirring constantly with whisk to prevent browning.
3. remove onion, bay leaf and garlic from milk and add the milk to roux, stirring constantly to prevent lumps. bring to a boil.
4. reduce heat to a simmer and cook for 15 minutes. strain sauce and add grated gruyere can parmesan cheeses. thin sauce as desired with scalded cream. swirl in a pat of butter.
5. spoon sauce onto plate. slice chicken breasts diagonally and arrange over sauce so that the stuffing ingredients show.
- izaak's restaurant
1.28.2011
pesto
prep time: tbd
cook time: tbd
servings: 3/4 cup
ingredients:
1/4 cup + 1 tablespoon olive oil
2 tablespoons pine nuts
1 cup tightly packed fresh basil leaves - rinsed, drained and stemmed (do not use dried basil)
2 medium cloves of garlic
1/4 teaspoon salt
1/4 cup freshly grated parmesan cheese
1 1/2 tablespoons freshly grate romano cheese
steps:
1. heat 1 tablespoon of the oil in small saucepan or skillet over medium-low heat. add pine nuts; saute, stirring and shaking the pan constantly until nuts are light brown; 30 - 45 seconds. transfer nuts immediately to paper towel-lined plat to drain.
2. combine pin nuts, basil leaves, garlic, salt and remaining 1/4 cup oil in food processor or blender container. process until mixture is evenly blended and pieces are very finely chopped.
3. transfer basil mixture to small bowl. stir in parmesan and romano cheese.
4. pesto can be refrigerated, covered with a thin layer of olive oil, up to 1 week; or pesto can be frozen for several months. thaw and bring to room temperature before using.
serving suggestions:
toss pesto withhot cooked buttered fettuccine or linguine; this recipe will dress 1/2 - 3/4 pound pasta. stir small amount of pesto into broth-based vegetable or meat soups. whisk small amount of pesto into vinaigrette for tossed salads. mix pesto with softened butter to be used on steamed vegetables, poached fish or omlets.
- from the worst italian cooking class ever (but the recipes are good)
cook time: tbd
servings: 3/4 cup
ingredients:
1/4 cup + 1 tablespoon olive oil
2 tablespoons pine nuts
1 cup tightly packed fresh basil leaves - rinsed, drained and stemmed (do not use dried basil)
2 medium cloves of garlic
1/4 teaspoon salt
1/4 cup freshly grated parmesan cheese
1 1/2 tablespoons freshly grate romano cheese
steps:
1. heat 1 tablespoon of the oil in small saucepan or skillet over medium-low heat. add pine nuts; saute, stirring and shaking the pan constantly until nuts are light brown; 30 - 45 seconds. transfer nuts immediately to paper towel-lined plat to drain.
2. combine pin nuts, basil leaves, garlic, salt and remaining 1/4 cup oil in food processor or blender container. process until mixture is evenly blended and pieces are very finely chopped.
3. transfer basil mixture to small bowl. stir in parmesan and romano cheese.
4. pesto can be refrigerated, covered with a thin layer of olive oil, up to 1 week; or pesto can be frozen for several months. thaw and bring to room temperature before using.
serving suggestions:
toss pesto withhot cooked buttered fettuccine or linguine; this recipe will dress 1/2 - 3/4 pound pasta. stir small amount of pesto into broth-based vegetable or meat soups. whisk small amount of pesto into vinaigrette for tossed salads. mix pesto with softened butter to be used on steamed vegetables, poached fish or omlets.
- from the worst italian cooking class ever (but the recipes are good)
9.02.2010
pesto
prep time: tbd
cook time: tbd
servings: 3/4 cup
ingredients:
1/4 cup plus 1 tablespoon olive oil
2 tablespoons pine nuts
1 cup tightly packed, rinsed, drained stemmed fresh basil leaves (do not use dried basil)
1/4 teaspoon salt
1/4 cup freshly grated parmesan cheese
1 1/2 tablespoons freshly grated romano cheese
steps:
1. heat 1 tablespoon of the oil in small saucepan or skillet over medium-low heat. add pine nuts; saute, stirring and shaking pan constantly until nuts are light brown - 30 - 45 seconds. transfer nuts immediately to paper towel-lined plate to drain.
2. combine pine nuts, basil leaves, garlic, salt and remaining 1/4 olive oil in a food processor or blender container. process until mixture is evenly blended and pieces are very finely chopped.
3. transfer basil mixture to small bowl. stir in parmesan and romano cheese.
tip: pesto can be refrigerated, covered with a thin layer of olive oil, up to 1 week or can be frozen for several months. thaw and bring to room temperature before using.
serving suggestions:
1. toss pesto with hot cooked buttered fettuccine or linguine; this recipe will dress 1/2 to 3/4 pound pasta.
2. stir small amounts of pest into broth-based vegetables or meat soups.
3. whisk small amount of pesto into vinaigrette for tossed salads.
4. mix pesto with softened butter to use on steamed vegetables, poached fish or omelets.
cook time: tbd
servings: 3/4 cup
ingredients:
1/4 cup plus 1 tablespoon olive oil
2 tablespoons pine nuts
1 cup tightly packed, rinsed, drained stemmed fresh basil leaves (do not use dried basil)
1/4 teaspoon salt
1/4 cup freshly grated parmesan cheese
1 1/2 tablespoons freshly grated romano cheese
steps:
1. heat 1 tablespoon of the oil in small saucepan or skillet over medium-low heat. add pine nuts; saute, stirring and shaking pan constantly until nuts are light brown - 30 - 45 seconds. transfer nuts immediately to paper towel-lined plate to drain.
2. combine pine nuts, basil leaves, garlic, salt and remaining 1/4 olive oil in a food processor or blender container. process until mixture is evenly blended and pieces are very finely chopped.
3. transfer basil mixture to small bowl. stir in parmesan and romano cheese.
tip: pesto can be refrigerated, covered with a thin layer of olive oil, up to 1 week or can be frozen for several months. thaw and bring to room temperature before using.
serving suggestions:
1. toss pesto with hot cooked buttered fettuccine or linguine; this recipe will dress 1/2 to 3/4 pound pasta.
2. stir small amounts of pest into broth-based vegetables or meat soups.
3. whisk small amount of pesto into vinaigrette for tossed salads.
4. mix pesto with softened butter to use on steamed vegetables, poached fish or omelets.
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