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Posts Tagged ‘Sauces’

From Dish Amelia:

Late summer into fall is as exciting to me as early spring. Spring’s bleak odorless stage features the easily spotted first-time life sprouting pale crisp colors into the air. The transition to fall gives us robust summer bounty which is almost bittersweet, and there is a pressure to make the most of it. Honeycrisp apples appear, and the first yearning to make cozy dishes, like oatmeal, pumpkin soup, and mushrooms on polenta. You can make anything in the fall and spring, just like you can wear anything you like, flip-flops or boots, jackets for chilliness or fashion. You can make light bright food with huge basil, heirloom tomatoes, and shaved vegetables galore. It’s a toss-up whether I’ll go for hot coffee or iced. On a recent shorts-and-sweatshirt clad trip to the farmers market, I discovered piles of oval Italian plums. Not seeing a ton of other fruits I figured I would just cook with these somehow and I went on my way. Once home I washed and split the plums and tasted them to see what I would do. Six or seven plums later I had to act so as not to make myself sick, and so I would cook with them as I had told myself I would. Man they were SO good. Luckily I made an excellent plum chutney which lasted longer than the fresh fruit, but not by much.

Adapted from Susan Spungen from Bon Appetit/Epicurious

6-7 plums (Italian or otherwise) pitted and chopped (I did not peel them)
1 small red onion, finely diced
3 carrots, peeled into thin strips and finely diced.
1/2 cup brown sugar
1/4 cup cider vinegar
1 T chopped garlic
scant 1/2 tsp powdered ginger
1 T mustard seeds
a few liberal shakes and grinds of cumin, cardamom, coriander and black pepper
1 bay leaf
kosher salt
1/4 cup water



Heat a couple tablespoons of olive oil in a saucepan. Cook the onion and the carrot until they begin to soften, and add brown sugar, water, vinegar, spices, garlic, mustard, leaf, and salt. Cook until this becomes very fragrant, then add plums, cover and simmer gently for 8 minutes. Uncover, stir and cool until thickened, about 20-25 min. Taste and adjust seasoning. Cool.



Apply to anything and everything. I ate this several times on a tortilla with scrambled eggs and arugula. Revel in the sun and clouds of the season, before they slip away.

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From Dish Gwen:

I grew up on spaghetti and marinara sauce, and it’s one of the most comforting meals that I make for myself and my family. It’s also something that I make really often, so in order to keep it fresh and interesting I like to play around with the ingredients. This time I used ground lamb, red wine, and classic Italian sausage spices like fennel seed, oregano and sage.

Ingredients
1 lb thin spaghetti, cooked al dente
1 tablespoon olive oil
½ head garlic, diced
½ small white onion, diced
2 lb ground lamb
12 oz can of crushed tomato
2 cups red wine
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh sage
1 tsp fennel seed
½ tsp red pepper flake
Salt and black pepper to taste

Directions
In a large sauce pan, simmer the garlic and onion on medium-high heat. Once they’re lightly browned, add the ground lamb and chop it up with a spoon or spatula so that it separates into small chunks. Add the salt, pepper and other spices and blend it in gently.


Simmer the meat until it browns about half of the meat, then stir in the red wine and tomato. Bring the heat down to low and simmer for 10 or 15 minutes, then serve over a bed of spaghetti. Serves 4.

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From Dish Nicole:

Tis the season to B-B-Q! Every spring I get sooooo excited to move my kitchen outside and cook and dine al fresco. The grilling gods have been very kind to me and I have always been given or loaned a grill, oddly enough. My last apartment had a backyard and my landlord let us use his gas grill for the 3 years I lived there. I got used to the convenience of just turning on the gas and grilling away. When I moved into my current apartment my boyfriend and I were very pleased to find that the previous tenants left us a relatively new charcoal grill on the porch (they even left most of the grilling accessories). Score! The only problem with the charcoal grill is that I had never used one so the boyfriend has come in rather handy and has been giving me grilling tutorials. One of the benefits of charcoal is that the food actually tastes the way grilled food should taste, slightly smoky. I went out and purchased a grill pan so I could take the grilling even further and add more delicate items to the old Webber, e.g.: fish and veggies. The grill pan is a MUST otherwise you will lose most of the food into the smoldering coals.


To keep things interesting throughout the grilling season we have a lot of fun experimenting with sauces and marinades. Zeke’s mom recently passed along a walnut sauce recipe that we love. Its light, savory and the walnuts add a really nice texture. Not only that, it’s tasty on salads, chicken, you name it. Another added bonus to sauces is that they can be made ahead of time and thrown on to spice up a quick dinner.

Here is what you need to make the salmon, asparagus and walnut sauce:

Salmon filets with the skin on
1 bunch of asparagus rinsed & dried
Salt & pepper to taste
2 Tbs olive oil

Walnut Sauce:
1 c. walnuts chopped
3/4 c. chopped fresh flat-leaf parsley
1 c. EVOO
Salt and pepper to taste
4 Tbs chopped, pitted Mediterranean-style black olives
1 Tbs capers, rinsed and chopped



Start out by making your walnut sauce. I prepared the walnut sauce a day ahead of time but you can make it right before serving as well. I like the way it tastes after the flavors have had a chance to infuse into the oil. All you have to do is prep your ingredients and then mix together. Boom, you’re done.

Next prepare your grill. Rub the salmon filets with olive oil to prevent sticking and lightly salt and pepper then set aside. Next, prepare the asparagus by cutting off the bottom where the green color fades. You will also want to lightly coat the asparagus with oil, salt and pepper. Once the coals are ready you can add the grill pan to the grill and add the salmon filets. Start with the salmon skin side up on the pan and cook for about 5-6 minutes per side. The salmon will continue to cook once you remove it from the heat. Add the asparagus to the grill pan and cook for about 5-6 minutes or until tender.

You can remove the salmon skin before serving (I prefer it that way). Add the sauce to both the veggies and salmon and dig in! I think grilled food is best served outside with a glass of chilled wine, but that’s just me. I wouldn’t call myself a grill master just yet but I plan to take the title by the end of summer.

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