Showing posts with label Sauces. Show all posts
Showing posts with label Sauces. Show all posts

October 26, 2011

Slow Cooked Sweet Sausage and Tomato Sauce

Cool Sunday afternoons are simply made for slow cooked meals, don't you agree?  The weather is getting a bit cooler here lately and our schedule is starting to get a little bit lighter, so now I'm hoping to have some time each weekend to spend at home making some comfort food.

In my last post, where I shared the Roasted Pancetta and Herbed Butter Crostini, I mentioned a cooking class I took recently.  This class focused on different braising techniques, which are perfect for the upcoming cold weather months. 

Both my friend and I have already made the Sweet Sausage and Tomato Sauce since taking the class - with excellent results!  I love when I take a cooking class and can come home and recreate a delicious meal that I learned about in class.
Sweet-Sausage-and-Tomato-Sauce

June 8, 2011

Steak with Blue Cheese Sauce

I love trying new recipes.  Of course, that is one of the things people who write food blogs do.... so, when My Family asks me to make something more than once in a 2 week period, it's definitely worthy of a new post!

I had to laugh the first time I made this because My Oldest has developed a taste for blue cheese.  Since it's such a strong flavored cheese, I thought he was going to opt-out of the sauce like His Brother.  He even stirred in some of the blue cheese crumbles into this mashed potatoes.  Gotta love a kid who will do that! 

September 27, 2010

Chocolate Berry Sundae Topper

 Every once in awhile when I'm perusing Facebook (aka: procrastinating from doing something more productive), I come across a link shared by a friend that intrigues me.  Today, Kristen of Dine & Dish shared a link about Family Day.

The idea behind it is to remind families how important it is to sit down to a meal together.
A couple of people commented on the link, including myself, that it just seems so strange that a "national day" had to be created to do something that should be a no-brainer.  Yes, your kids do want to have family time at the dinner (or even breakfast table)... even though they may not say it, just the act of sitting down to a meal together builds important family bonds.
Even when we have an evening filled with activities, we manage to find a way to have dinner together.  It may be a bit later than our normal dinner hour, but we do sit down and eat together.

They say that by eating dinner together teaches your children about making healthy choices when it comes to food.  A bonus is that extra time to find out about each others day.  Another chance to build some memories together. 


Now, even though dinner is so very important... some nights, you just need something sweet to top it all off.  One of my fondest memories growing up was an hour or so after dinner, My Dad and I would each enjoy a bowl of ice cream.  My Sister-in-Law still remembers the first bowl of ice cream I served to her when she was dating My Brother... you see, we loved ice cream... and would serve it up appropriately for someone who adores ice cream.  Yes, very large portions!  Of course, now I don't indulge like that anymore, but topping my ice cream with something extra special, well that is what I call a no-brainer!


I found this incredibly decadent sundae topping in a new cookbook on canning that I picked up!  I had to adjust it a bit, because if I had used all raspberries... there would have been a revolt in my house!  My Husband and Oldest adore raspberries and were eyeing them when I bought them, so I opted to do 1/2 raspberries and 1/2 strawberries when I made the topping.
 My first time actually processing and canning something turned out so perfectly!  I've got 6 jars of this Chocolate Berry Sundae Topper all ready to share during the holidays this year!  I'm so excited, it really was very easy to make and the combination of chocolate and berries made plain vanilla ice cream the perfect way to top off our family meal.



Chocolate Berry Sundae Topper
Adapted from : Ball: The Complete Book of Home Preserving

Ingredients


  • 1/2 cup sifted unsweetened cocoa powder
  • 1 package (1.75 oz.) regular powdered fruit pectin
  • 2 cups crushed red raspberries
  • 2 1/2 cups crushed strawberries
  • 4 tablespoons lime juice (recipe says lemon juice, but the substitute worked beautifully)
  • 6 and 3/4 cups granulated sugar

Directions


  1. Prepare canner, jars, and lids.
  2. In a medium glass bowl, combine cocoa powder and pectin, stirring until blended.  Set aside.
  3. Using a large stainless steel pan, add crushed berries and lime juice.  Whisk in the cocoa mixture until dissolved.  Bring to a boil over high heat, stirring frequently.  Add sugar all at once and return to a full boil, stirring constantly.  Boil hard for 1 minute, stirring constantly.  Remove from heat and skim off foam.
  4. Ladle the hot sundae mixture into prepared glass jars leaving 1/4 inch headspace.  Remove air bubbles and adjust headspace as needed.  Wipe the rims clean, center lid on each jar and screw the band down to finger-tip tightness.
  5. Place jars in the canner, ensuring that they are completely covered with water.  Bring to a boil, cover and process for 10 minutes.  Remove the lid.  Wait 5 minutes, then remove the jars, cool 24 hours and store.


Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

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September 10, 2010

Steamy Kitchen's Balsamic Teriyaki Sauce

When I first started blogging, I came across a funny food blog written by Jaden Hair - Steamy Kitchen.  I loved her sense of humor and her food photos had my mouth watering from the first moment I laid eyes on them!  She is a huge food blogging success story in that she has a huge following and has written her own cookbook.

The Steamy Kitchen Cookbook is filled with the same mouth-watering photos you find on her blog, well, because she took each and every single one of them!  She is a very talented lady!  Her recipes are all Asian inspired and from the reviews I've seen on other blogs over the past year, making them at home may make your local take-out restaurant wonder what has happened to you!

This week, I pulled out this cookbook (which has a dozen or more post-its marking recipes to try), and decided to make the sauce she uses for her Grilled Steak with Balsamic Teriyaki.  She suggests using the sauce as either a marinade or a steak sauce.  Since balsamic is a hit-or-miss in my house, I opted to add it to my sliced London broil after rather than marinate it.

 As you can see from the photos, this is a several step process.  But, don't let that dissuade you from trying it, the flavor is intense and worth the effort!  It's not a complicated list of ingredients, but things you may find in your pantry on any given day.  Putting together garlic, Balsamic vinegar, sugar and a few other items will produce a flavorful steak sauce that you will want to find a way to eat every last drop!  I loved the way the sauce thickened up and it really had a hint of Asian flavor - but that was not overwhelming.  Even My Husband, who doesn't usually like balamic sauces enjoyed this one.  Next time, I will try using it as a marinade and see how the flavor is infused into the meat.



Rather than share the recipe here, I am going to suggest you purchase the cookbook!  Jaden has not shared the recipes on her blog so, I'd rather not step on toes and share it here.  Below is a link to the cookbook on Amazon, in case you are interested.  The cookbook really is filled with fabulous recipes that you won't be able to resist!


Note:  I purchased this cookbook and was not asked to do a review of it by anyone.  I chose to share it here because I really think it's a cookbook worth owning. I receive a small referral fee if you do choose to purchase the book via the amazon link I provided.

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.
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July 25, 2010

Rachael Ray Magazine: Chicken with Smoky Romesco

When Rachael Ray first burst onto the Food Network with her 30 Minute Meals, I was immediately a fan.  I loved watching her cook the way most people cook at home - without recipes.  Many of her ideas on the show could be recreated at home without printing off the recipe - she gives some great tips throughout the show.  Of course, since then we all can't help be but aware of the empire she has built - magazines, cookbooks, more food related shows and her own talk show.

I have been an on-off subscriber of her magazine.  I enjoy reading it, but don't always come away with recipes I feel compelled to make.  The most recent issue, there were a few recipes that caught my eye.  I decided to try the Chicken & Scallions with Smoky Romesco for dinner one night last week.

The recipe is quite simple, which is to be expected.  The one thing I should have compensated for was the strength of the paprika I used - I keep Penzey's Half Sharp Paprika on hand for use in recipes where the paprika really does need to have some flavor.  The McCormick Paprika never seems to add much of anything to most recipes (in my opinion).  The Romesco was simple to make, but the paprika I used was a bit strong and I would cut the amount by about half.  The flavor was good and the heat kind of crept up on you after you took a bite.


I did grill the scallions, but they didn't turn out very pretty.  They grill very fast, so if you do try it - don't step away!  The recipe suggests serving it with a crusty bread, but since we are trying to keep things a bit lighter lately we opted to serve the chicken over salad.  The chicken is prepared verys imply.  Just a spray of Pam and a sprinkle of salt and pepper before grilling. 

Chicken & Scallions with Smoky Romesco
Source:  Rachael Ray Magazine - August 2010 (I think! I tore out the recipe and the page doesn't say what month the issue was.)

Ingredients
2 ancho chiles, stemmed and seeded (I left these out because I thought they would bring too much heat to the sauce)
about 1/2 cup extra virgin olive oil
1 one-inch thick slice good quality white bread - crusts discarded and bread torn into small pieces
about 1/2 cup of blanched almonds
1 large Spanish onion, finely chopped
4 cloves garlic, grated or chopped
1 tablespoon paprika
salt and pepper
3-4 tablespoons sherry vinegar or dry sherry
2 large roasted red peppers, chopped
8 pieces skinless, boneless chicken breasts
1 1/2 pounds large scallions
olive oil cooking spray
handful of flat-leaf parsley
juice of 1 lemon

Directions
Preheat an outdoor grill or grill pan to medium-high.  Place the anchos in a small saucepan and cover with water.  Bring to a boil, then lower the heat and reconstitute until soft, about 5 minutes.  Remove the anchos from the water (reserve the water) and pat dry, then coarsely chop.

In a large skillet, heat the EVOO, 8 turns of the pan, over medium heat.  Add the bread and almonds to the pan and toast until golden - about 5 minutes.  Remove from the pan with a slotted spoon.  Add the onion to the pan, increase the heat a bit and cook for a few minutes to soften.  Add the garlic and paprika; season with salt and pepper.  Cook for a couple of minutes more, stirring constantly.  Stir in the vinegar (or sherry).  Transfer the contents of the pan, the toasted bread and almonds, the chopped anchos and the roasted peppers to a food processor.  Mix until smooth, adding a splash of the reserved ancho liquid - if necessary.

Spray the chicken and scallions with the cooking spray; season with salt and pepper.  Arrange the chicken and scallinos on the grill or grill pan and cook, turning once, until marked evenly - about 5 minutes for the scallions and 10-12 minutes for the chicken.  Dress the chicken with the parsely and lemon juice and serve with the scallions, crusty bread and romesco.



Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.
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March 16, 2010

Foodbuzz Tastemaker: Bertolli Four Cheese Rosa Pasta Sauce

When I received the email from Foodbuzz with the Tastemaker Opportunity to sample new sauces from Bertolli, I was quick to respond with a "yes"!  I received a very nicely packaged box of their two newest sauces:  Four Cheese Rosa and Arrabiata.

My Husband prepared a quick meal one night with the Arrabiata sauce.  He sauteed some thinly sliced chicken breasts and then cooked in the sauce.  Then a quick toss with the sauce and dinner was done!  The sauce is full of flavor and has just enough kick to be deserving of the name Arrabiata.  I think it would be fabulous with the grilled and sliced turkey sausage tossed with it, and may just do that as the weather warms up.  There are some very busy nights ahead for us once baseball season begins for our boys.

The other sauce inspired dinner the other night.  It is a creamy Alfredo style sauce with a bit of tomato in it.  I decided to add it to crumbled cooked sweet turkey sausage.  To make it a bit chunkier, I added some diced tomatoes as it cooked.  Another quick and easy weeknight meal that I was able to throw together.


My Husband and I really enjoyed this sauce.  It was full of flavor and enough creaminess to fill that "comfort food" craving.  The dish reheated well for lunch as well!  My Boys were less than impressed by this meal, which just meant more for us. 

I am all for preparing your meals from scratch, but some packaged products are worthy of being used to make dinner time easier.  I will be adding these sauces to my shopping list so that I can keep them in my pantry.  With a few good quality ingredients, these sauces can make an excellent meal for your family.  I also loved that when I took a look at the ingredient list it wasn't filled with names of things I couldn't pronounce. 

Note:  These sauces were sent to me for review through the Foodbuzz Featured Publisher Tastemaker program.  No compensation was paid for a review of these products.

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.
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August 11, 2009

Carmelized Balsamic Onions over Pasta

We have pasta quite a lot as a side to our weeknight meals. It's quick and easy, but I often get bored of pasta with a drizzle of olive oil over it. So, last week I started looking through the various ingredients in my fridge and cabinets to find inspiration.

I pulled out my bottle of aged Balsamic vinegar from O & Co. and an onion. After thinking about it for a few minutes, I decided that I would allow the onions to carmelize in just a bit of olive oil. Once they started to get soft and browned, I added about 1/4 cup of balsamic vinegar and 1/4 cup of chicken broth. I allowed it to cook down for about 5-7 minutes.
From Family, Friends and Food
The result was a sweet and rich sauce to top my pasta. I thoroughly enjoyed this with our dinner that night, and even reheated for lunch the next day. Too easy not to repeat this one! I do recommend using a GOOD quality balsamic vinegar, don't skimp on this one. The balsamic vinegar is the star and if you use a lower quality vinegar it will be noticeable in the finished dish.

Here are some other great ideas to dress up your pasta:
For the Love of Cooking: Gemelli with Turkey Sausage and Roasted Vegetables in a Parmesan Cream Sauce
Ezra Pound Cake: Summer Spaghetti with Arugula and tomatoes
Handle the Heat: Orzo with Sausage, Peppers and Tomatoes
The Thrifty Gourmet: Linguine with Basil Cream Sauce and Corn
Don't forget to leave a comment on my Blogging it Forward with ShopRite post... we are almost to 30 boxes of cereal that will be donated to families in need!
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