Fresh Pasta

06-13-10

Buttermilk Syrup

As seen on the following webpage: http://allrecipes.com/Recipe/Buttermilk-Syrup/Detail.aspx?ms=1&prop25=38609899&prop26=DailyDish&prop27=2010-06-13&prop28=CompleteYourMeal&prop29=FullRecipe2&me=1

Makes 16 Servings

Ingredients:
1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract

Directions:
1.In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

NUTRITION INFORMATION: Per serving: 137 calories; 6 g fat; 0 g fiber; 21 g carbohydrates; 0.5 g protein

04-06-10

Blue Cheese Dipping Sauce

Makes 2 1/2 cups

Ingredients: 

  • 8 ounces blue cheese (such as Maytag), finely crumbled (about 2 cups)
  • 1 16-ounce container sour cream
  • 1/3 cup chopped fresh Italian parsley

Directions:

Whisk blue cheese crumbles, sour cream, and parsley in medium bowl until well blended. Season to taste with salt and pepper. Transfer to serving bowl.
DO AHEAD Dipping sauce can be made 1 day ahead. Cover and refrigerate.
 
Serve with Bourbon-Glazed Chicken Drummettes

NUTRITION INFORMATION: Per tablespoon: 43 calories; 3.5 g fat; 0 g fiber; 0 g carbohydrates

04-04-10

Soy Beurre Blanc

Makes 1/4 cup

Ingredients:
1/2 tablespoon unsalted butter, plus 1/2 stick, cut into small cubes and very cold
1/4 shallot, sliced
1/4 cup dry white wine
2 tbsp seasoned rice vinegar
1/2 teaspoon whole peppercorns
1 tsp soy sauce

Directions: 
In a medium saucepan, melt 2 tablespoons butter over medium-low heat. Add the shallots and cook until softened, 3 to 4 minutes. Add the wine, vinegar, peppercorns, and soy sauce, bring to a simmer, and cook until the liquid is syrupy and reduced to about 1/4 cup, 20 to 25 minutes.

Strain the liquid through a fine mesh strainer, discard the shallots and return the liquid to the pan. Return to medium-low heat and bring to a low simmer, allowing the liquid to reduce a bit more. While whisking constantly, slowly add about 3/4 of the cold butter cubes, a couple at a time, until emulsified. Turn off the heat and continue whisking while slowly adding the remaining butter cubes; whisk very well until thick and creamy.

Use immediately or store in a warmed thermos bottle or covered in a glass bowl set over warm water until ready to serve. Refrigerate leftovers.

Suggested for use with Sake Steamed Bass Recipe

02-17-10

Ranch Dipper

Makes 1 1/2 cups

Ingredients:
3/4 cup buttermilk
3/4 cup sour cream
1 clove garlic, grated or finely chopped, then mashed into paste with salt
1 tablespoon white wine vinegar
1 teaspoon hot sauce
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons chopped dill
2 tablespoons chopped chives
Salt and freshly ground black pepper

Directions:
Stir together all ingredients in a small serving bowl. Adjust seasonings and serve.

Originally paired with Rachael Ray’s Fresh Oven Baked Chili (Pepper) Fries.

02-09-10

Cranberry-Apricot Sauce

cranberryapricotsauce_155Makes 8 Servings

Ingredients:

  • Two 12-ounce bags fresh cranberries
  • 2/3 cup orange juice
  • 1/2 cup dried apricot halves, cut into strips
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon finely grated orange peel
  • Salt

    Directions: 
    In a large saucepan, bring all the ingredients to a boil over medium-high heat, stirring frequently. Cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 10 minutes; let cool.

  • 01-26-10

    Spaghetti and Lasagna Sauce

    As seen on the following website: http://allrecipes.com/Recipe/Kays-Spaghetti-and-Lasagna-Sauce/Detail.aspx?ms=1&prop25=30387956&prop26=DailyDish&prop27=2010-01-19&prop28=DailyRecipe&prop29=FullRecipe&me=1

    Makes 8 Servings

    Ingredients:
    1 (28 ounce) can stewed tomatoes
    1 (28 ounce) can crushed tomatoes
    1 pound lean ground beef
    2 yellow onions, chopped
    2 green bell peppers, chopped
    5 cloves garlic, chopped
    2 tablespoons white sugar
    1 tablespoon dried basil
    1/2 teaspoon dried oregano
    salt and pepper to taste

    Directions:
    Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.

    NUTRITION INFORMATION: Per serving: 208 calories; 8.3 g fat; 22 g fiber; 4.8 g carbohydrates

    08-11-09

    Tex-Mex Peperonata

    Makes 4 Servings

    Ingredients:
    2 tablespoons extra-virgin olive oil
    1 red onion, thinly sliced
    2 jalapenos, seeded and thinly sliced
    1 red bell pepper, seeded and thinly sliced
    1 green bell pepper, seeded and thinly sliced
    2 cloves garlic, finely chopped
    Kosher salt and freshly ground black pepper
    2 tablespoons tomato paste
    1 cup beer or chicken stock
    Handful fresh cilantro leaves, chopped, for garnish

    Directions:
    Heat the extra-virgin olive oil in a skillet over medium-high heat. Add the onions, the hot and sweet peppers, garlic, and salt and pepper, to taste. Saute the onion mixture until crisp-tender, 5 to 6 minutes. Stir in the tomato paste, cook 2 minutes. Add the beer or stock and stir for 1 to 2 minutes more. Transfer to a serving bowl or platter, garnish with cilantro and serve.

    11-30-08

    Basil Tomato Sauce

    6 Servings

    Ingredients:
    1/2 cup extra-virgin olive oil
    1 1/2 onions, chopped (1 1/3 cup)
    3 teaspoons salt
    Two 28-ounce cans whole peeled san marzano tomatoes, pureed with their juices
    7 leaves fresh basil
     
    Directions:
    1. In a large saucepan, heat the olive oil over medium heat. Add the onions, season with 1 1/2 teaspoons salt and cook until softened, about 10 minutes. Add the tomatoes, the remaining 1 1/2 teaspoons salt and the basil and bring to a simmer over high heat. Lower the heat, cover and simmer for 45 minutes more.