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| Name |
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| Description |
Basic Hollandaise with Variations |
| Ingredients |
One of the "five mother" sauces, Hollandaise is made with an emulsion of egg yolks, butter and lemon juice, usually in a double boiler to prevent overheating, and served warm.
4 egg yolks
1 tablespoon fresh lemon juice
1/2 cup unsalted butter, melted and cooled to room temperature
Salt |
| Instructions |
Vigorously whisk, or beat with an electric mixer, the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened. Place the bowl over a saucepan of barely simmering water (or use a double boiler - do not allow the water to touch the bottom of the bowl or pan). Continue to whisk rapidly, being careful not to let the mixture get too hot or the eggs will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat and season to taste with salt. Serve warm.
Makes about 1 cup.
Variations:
Béarnaise Sauce: Stir in 1 tablespoon dry white wine with the lemon juice. After sauce thickens, stir in 1 tablespoon finely chopped onion, 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves and 1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried chervil leaves.
Maltaise Sauce: After sauce thickens, stir in 1/2 teaspoon grated orange peel and 2 tablespoons orange juice.
Mousseline Sauce: Prepare Hollandaise Sauce and cool to room temperature. Just before serving, beat 1/4 cup heavy whipping cream until stiff peaks form and fold into the cooled sauce.
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| Name |
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| Description |
Basic Vinaigrette with Variations |
| Ingredients |
One of the "five mother" sauces, Vinaigrette is made of a simple blend of oil, vinegar, salt and pepper. More elaborate variations can include any combination of spices, herbs, shallots, onions, mustard, etc. It is generally used to dress salad greens and other cold vegetable, meat or fish dishes.
1/4 cup red or white wine vinegar
Salt and freshly ground pepper, to taste
3/4 cup extra virgin olive oil |
| Instructions |
In a bowl whisk together the vinegar, salt and pepper. Add olive oil in a small, slow stream to vinegar mixture and whisk until mixture emulsifies. Taste and adjust seasoning as needed.
Makes 1 cup.
VARIATIONS
Mustard Vinaigrette: Add 2 teaspoons Dijon mustard to the vinegar and stir before adding the oil.
Honey Mustard Vinaigrette: Add 2 teaspoons honey and 2 teaspoons Dijon mustard to the vinegar and stir before adding the oil.
Herbed/Spiced Vinaigrette: Add any combination of 1 to 2 tablespoons minced fresh herbs, such as finely chopped shallots, onion, garlic, flat-leaf parsley, watercress, basil, oregano, or tarragon to the vinegar and stir before adding the oil.
Tomato-Basil Vinaigrette: In a blender, combine 3 oil-packed sun-dried tomatoes, 1/4 cup fresh basil leaves, 1 garlic clove, 1 tablespoon freshly grated Parmesan cheese along with the vinegar, salt and pepper and process until smooth. While blender is running, add the oil in a slow stream until mixture is emulsified. Adjust seasonings to taste.
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| Name |
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| Description |
Béarnaise Sauce |
| Ingredients |
A classic sauce that goes well on poached eggs or chicken.
2 tablespoons white wine
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon white wine vinegar
2 teaspoons chopped peeled shallot
1/4 teaspoon ground black pepper
3 egg yolks
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 pound butter |
| Instructions |
Combine white wine, tarragon, vinegar, shallot and pepper in a small saucepan. Bring to a boil and reduce mixture until most of the liquid is evaporated. Place in a blender along with egg yolks, lemon juice, salt and hot pepper sauce. Process for 5 to 10 seconds.
Meanwhile, heat butter in a small saucepan until the temperature reaches 175°F. Pour into running blender in a slow steady stream. Keep blending for 20 to 30 seconds, or until smooth. Strain if desired.
Serve immediately.
Makes 1 cup.
Cooking Tips:
While the heat of the butter will cook the egg yolks, it's not a guarantee of safety. If you're concerned about salmonella, cook your egg yolks using the following procedure.
*For salmonella-safe egg yolks or whole eggs
You will need:
a small, heavy saucepan
a heatproof, 2-cup glass measuring cup
a large stainless steel mixing bowl
a wooden or plastic stirring spoon
a quick-read kitchen thermometer
Perform the following steps and set aside:
Place eggs or yolks in saucepan. Add liquid from recipe (2 tablespoons of liquid per yolk). Stir gently just to combine.
Fill measuring cup 2/3 full with boiling-hot water.
Prepare the bowl by half-filling it with ice water.
Heat eggs or yolks over very low heat, stirring constantly, until the mixture reaches 160°F. Between each use, rinse off thermometer in the hot water. When desired temperature is reached, place saucepan in bowl of ice water to stop heating process. When cool, proceed with recipe.
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| Name |
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| Description |
Gammy Carnes' Tomato Catsup |
| Ingredients |
1 peck of tomatoes
1/2 cup of vinegar
2 teaspoons salt
1 teaspoon ginger
1 teaspoon ground cloves
2 teaspoons cinnamon
1/2 teaspoon cayenne pepper |
| Instructions |
Sugar - enough to suit your taste and boil the way you like it and can.
--
Frances Myers Carnes |
| Name |
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| Description |
Garden Marinara Sauce |
| Ingredients |
1/4 cup olive oil
3 large onions, coarsely chopped
3 or 4 garlic cloves, minced or pressed
6 pounds ripe tomatoes, peeled and chopped; or 4 (28-ounce) cans tomatoes, drained and chopped
1 cup lightly packed fresh basil leaves, chopped
1/2 to 1 tablespoon sugar
Salt and freshly ground pepper to taste |
| Instructions |
Heat oil in a wide frying pan over medium heat. Add onions and garlic; cook, stirring often, until onions are golden brown, about 20 minutes.
Add tomatoes and basil. Cook over medium heat, uncovered, stirring occasionally to prevent sticking, until sauce is reduced to about 2 quarts, about 45 to 60 minutes.
Add sugar and season to taste with salt and pepper. If made ahead, let cool; then cover and refrigerate for up to 1 week or freeze for up to 6 months. Reheat to boiling before serving.
Makes about 2 quarts.
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| Name |
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| Description |
Mornay Sauce |
| Ingredients |
Mornay is simply a traditional Béchamel sauce with the addition of shredded or grated cheese.
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups hot milk
1/2 cup (2 ounces) shredded Gruyere or Swiss cheese
1/2 cup (2 ounces) freshly grated Parmesan cheese
Dash ground nutmeg
Salt and freshly ground pepper to taste
Dash of cayenne pepper
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| Instructions |
Melt butter in a heavy saucepan over low heat. Add flour and cook slowly for about 2 minutes, stirring constantly. Remove from heat. The mixture should get foamy or frothy but not brown.
Add the hot milk and whisk vigorously until smooth. Add the seasonings and return to the heat and boil for about 1 minute over medium high heat. Remove from heat, add cheeses and stir until incorporated completely. Add cayenne.
Makes about 2 1/4 cup.
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| Name |
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| Description |
Newburg Sauce |
| Ingredients |
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups water
2 teaspoons Seafood Redi-Base
1/2 teaspoon Old Bay Seafood Seasoning
1 teaspoon paprika
1/2 teaspoon Worcestershire sauce
2 tablespoons dry sherry
2 tablespoons heavy cream |
| Instructions |
Melt butter in saucepan and add flour to form a roux. Slowly whisk in water and Redi-Base until blended.
Add old Bay Seasoning, paprika and Worcestershire sauce. Bring to a boil.
Remove from heat and add sherry and cream. Serve.
Makes 2 1/2 cups.
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| Name |
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| Description |
Sensible Alfredo Sauce |
| Ingredients |
Very easy and delicious.
1 3/4 cups water
1/4 cup all-purpose flour
2 cloves garlic, finely chopped
1 1/2 teaspoons MAGGI® Instant Chicken Bouillon
1/4 teaspoon ground black pepper
1 pinch ground nutmeg
6 tablespoons freshly grated Parmesan or Romano cheese
1/3 cup plain yogurt |
| Instructions |
COMBINE water, flour, garlic, bouillon, pepper and nutmeg in large skillet; stir until smooth. Cook over medium heat, stirring constantly, for 8 to 10 minutes or until mixture boils and thickens. Remove from heat; stir in cheese and yogurt.
SERVE over pasta. Sprinkle with chopped fresh parsley, if desired.
Makes 3 cups.
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| Name |
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| Description |
My Sisters can cook.. They learned from our Mamma |
| Ingredients |
(This is enough for several meals and can be frozen.)
Spaghetti Sauce
1 whole garlic bulb, chopped - yes, the whole bulb (or more)!
1 medium onion, chopped
3 tbsp. olive oil (or other cooking oil) & 1 tbsp. butter
2 large (29 oz.) cans diced tomatoes
(remove seeds if possible)
2 large cans tomato puree
2 large cans tomato sauce
1 large (18 oz.) can tomato paste
3 tbsp. sugar (or more)
3 tbsp. dried basil leaves -or 6 tbsp. fresh chopped
2 tsp. dried parsley - or 4 tbsp. fresh chopped
1 tbsp. garlic powder
1-2 tsp. salt (more to taste) |
| Instructions |
Add water to sauce if too thick - or more paste if too thin.
Saute chopped onion in oil in large (8 qt.) saucepan, over medium-low heat, about 2-3 minutes. Add chopped garlic and saute another 1-3 minutes. Add all other ingredients. Heat on medium/medium low until it begins to bubble. Stir frequently with wooden spoon. Reduce heat and simmer 1-2 hours.
Meatballs
2 lbs. ground chuck or ground round - re-grind in food processor
1 lb. ground beef - regrind in food processor
3-4 eggs, beaten (can add to meat in food processor, if desired)
1 1/2 - 2 cups fresh or dried bread crumbs
1 - 1/2 cups water
4 tbsp. oil
1/2 cup grated parmesan cheese
2 tbsp. dried parsley (or 3 tbsp. fresh)
3 tbsp. dried basil
1 tsp. garlic powder
Salt & pepper to taste
Combine all ingredients in large bowl and mix thoroughly with hands. Add more water if too dry or more bread crumbs if too moist. Place heavy duty foil on bottom and sides of baking pan and grease with oil. Rub palms of hands with oil and continue to oil as you shape meat into 2 inch balls and place side by side into pan. Bake @ 375 degrees for 20-30 minutes. Remove from pan, drain off any oil/grease and add meatballs to sauce. Heat 1 hour. Serve with cooked pasta or cool and put into containers for freezing. Mangia! Mangia!
Diane Demory Marcella
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| Name |
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| Description |
Turkey Gravy |
| Ingredients |
Develop the flavor and depth of your gravy by making a simple stock of the neck and giblets, then combining it with a roux made out of turkey drippings and flour.
1 pound turkey neck and giblets
2 cups white wine
1 onion, peeled and quartered
1 carrot, scrubbed and cut into large chunks
1 large parsley sprig
4 black peppercorns
2 whole cloves
5 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper |
| Instructions |
Make the following neck and giblet broth while your turkey is in its last 90 minutes of roasting in the oven.
Place neck and giblets in a large saucepan and cover with water. Bring to a boil over high heat. Stir in white wine, onion, carrot, parsley, peppercorns and cloves. Simmer for one minute; skim residue that comes to surface. Cover, lower heat and simmer for 1 hour. Strain broth, discarding vegetables and spices and reserving neck and giblets.
When cool enough to handle, remove meat from neck; mince giblets and neck meat and set aside.
Pour off all but 6 tablespoons of fat from the drippings in your turkey pan. Place roasting pan over low heat and stir in flour. Cook until thickened and bubbling, whisking constantly. Add reserved broth, stirring well. Season with salt and pepper. Add neck meat and giblets just before serving.
Makes 8 servings.
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| Name |
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| Description |
Veggie Spaghetti Sauce (or Bolognese Veggie-Style) |
| Ingredients |
This is an excellent "simmer-all-day" spaghetti sauce without meat. It is important that the vegetables be finely minced, as the sauce cooks, it takes on the appearance of a "meat sauce". Use of a food processor to prepare the vegetables is a big help, but not necessary. Don't let the long list of ingredients scare you off, this is delicious and worth the effort.
Start this sauce early in the day, give yourself at least 5 to 6 hours cooking time.
2 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon anise or fennel seeds
2 large bay leaves
2 tablespoon olive oil
2 large onions, finely minced
2 large carrots, finely minced
6 to 8 garlic cloves, finely minced
2 (6-ounce) cans tomato paste
1 large red or green bell pepper, finely minced
2 large celery ribs, finely chopped
3 cups finely minced zucchini (about 6 small)
1 (28-ounce) can Roma tomatoes, finely chopped
3 1/2 cups water
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons chopped flat leaf parsley (1 tablespoon dried)
2 teaspoons salt or to taste
Freshly ground pepper to taste
3/4 pound fresh mushrooms, sliced*
Premium Spaghetti pasta, cooked al dente according to package directions
Freshly grated Parmigiano Reggiano (optional) |
| Instructions |
In small bowl combine the basil leaves, oregano leaves, anise or fennel seeds and bay leaf; set aside.
Prepare the garlic, onion, carrot, bell pepper, celery and zucchini; Set aside. (If you have a food processor, using it will speed things up and be easier. Be careful not to over-process.)
In a large cooking pot, heat the olive oil over medium heat and add onions. Cook onions until they begin to soften, then reduce heat to a low simmer and cook for at least 2 hours, stirring occasionally, to caramelize the onions. This is one of the most important elements of this sauce, it's the source of its rich flavor. Caramelizing onions correctly requires patience, rushing it produces an inferior bitter taste. After 1 hour cooking time, add the carrots and caramelize them together with the onions.
Next add the garlic and cook over medium heat for one minute, stirring constantly, then add the reserved spice mixture, cooking and stirring for 30 seconds.
Next add the tomato paste and cook about 2 minutes while stirring constantly. Add the remaining prepared vegetables and continue to cook an additional 2 to 3 minutes.
Now add the crushed tomatoes, water, Worcestershire sauce, soy sauce, salt, pepper and the parsley leaves. Bring to a boil, reduce heat and simmer for at least 3 to 4 hours.
Add the sliced mushrooms to the sauce about 10 minutes before the end of the cooking time, or if you prefer your mushrooms cooked limp, add during the last 2 hours cooking time.
To serve, ladle the sauce over hot cooked pasta and garnish with the Parmigiano Reggiano, if desired.
Serves 6 to 8.
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