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Sauces and Pestos

Good Gravy! 12 Mouthwatering Recipes

Gravy made with Swanson Broth

When it comes to holiday meals, it’s ALL about the gravy, and this collection of 12 of the best gravy recipes is just in time for the festivities.  But be sure to pin this for later on, too ~ a good gravy is a year round necessity!…

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Spicy Basil Pesto

Spicy Basil Pesto ~

Spicy Basil Pesto ~ Serrano pepper takes the world’s freshest sauce from simple to sassy in one fell swoop ~ stir it into freshly boiled pasta, spread it over grilled fish, spoon it on a baked potato, or soak it up with a torn piece of bread, it makes all other sauces obsolete. save the recipe! Pesto is the original awesome sauce.  Of course I make it all summer long, but to tell you the truth I enjoy it most…

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30 Second Hollandaise Sauce

Lightly steamed asapragus with 30-second Hollandaise sauce

A 30 Second Hollandaise Sauce made quick and creamy with your immersion blender — no cutting corners, either, this is the authentic stuff! I’m in love with my immersion blender, is there anything it can’t do?.  You better get steaming those skinny asparagus or poaching your runny eggs, —  this amazing sauce is ready!  And the next time somebody tells you that to make real Hollandaise you have to drizzle clarified butter while you whisk egg yolks until your hand…

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Pasta with Sun Dried Tomato and Almond Pesto

I have a soft spot in my heart for meals like this Pasta with Sun Dried Tomato and Almond Pesto that come together without a trip to the store.  Jars of oil packed sun dried tomatoes are a staple in my cupboard,, and I always have good almonds on hand.  I’ve gotten to the point where I just grab fresh parsley every time I pass through the store, even though that might mean I sometimes have more than I need. …

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Homemade Vindaloo Curry Paste

Vindaloo Vegetables 3

Vindaloo…the name conjures up fiery Indian curries, the kind that make your brow sweat and your tongue hurt.  If that’s your thing and you want to make an authentic Indian Vindaloo you’re going to need to start with a good curry paste.  Of course you can buy it in a jar, but if you make your own you’ll have control over the quality of the ingredients and the level of heat,  This recipe will make enough paste for several curries,…

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Homemade Steak Sauce

I’m a label reader from way back, and I’ve always been particularly fascinated by steak sauce labels.  They have the craziest laundry lists of ingredients ranging from molasses and pureed whole orange, to tamarind, clove, and dates. I’ve wanted to try to make my own version of A1 sauce for a while now, and when I got the chance to work with Freund Containers on a homemade  holiday gift using one of their products I jumped at the chance.  They’ve…

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Green Tabasco & a Green Martini

Make Your Own Green Tabasco

See the summer out with a bang — make a batch of this fresh green Tabasco and then use a few good dashes in an amazing cocktail that plays up the contrast of cool cucumbers and cilantro against the fiery Serrano pepper.   My husband and I both loved this drink.  It’s perfect for the end of a hot day, and I think it would go really well with any south of the border themed appetizers, even something as simple…

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Whole Grain Pasta with Pistachio Pesto

Whole Grain Pasta with Pistachio Pesto ~ this unique pasta has such great flavor and crunch, and makes an incredibly delicious and healthy meatless meal. This is my kind of pasta.  If I were living all alone I’d eat like this every day. For the easy pesto I used unsalted, roasted in the shell pistachios, garlic, parsley, salt, lots of fresh cracked black pepper, and good Parmesan cheese.  You could also use pecorino or romano if you want.  The nutty…

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Asparagus Gratin

This Asparagus Gratin is a luxurious and comforting side dish with a decidedly French accent!  It’s equally good as part of a fancy feast, or a quiet dinner for two. This classic dish is so simple, but it demands the best ingredients ~ super fresh asparagus, homemade breadcrumbs, and real Parmesan cheese. TIP: To avoid the dreaded ‘mushy asparagus’ I just blanched it briefly to take the raw edge off.  This way it retains some firmness while it bakes in…

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