Sauces and Stocks Recipes
La Conca D'Oro
Here is a beautiful and delicious gin cocktail that uses 3 fruit juices: grapefruit, blood orange, and lime.
Basic Duck Stock
This is a great rich and velvety stock perfect for using in stews, soups, risottos, polentas, or whatever you want to have lots of flavor.
Ginger syrup is a ginger-flavored sugar syrup used in desserts and cocktails.
Simple syrup is a basic sugar syrup used in recipes, especially cocktails. It's very easy to make and will keep in the fridge for months. This recipe calls for 2 cups each of water and sugar but any amount can be made using equal parts of each.
Sweet and Savory Pear Ginger Chutney
This chutney recipe was created by David Anderson, Chef de Cuisine at Vindalho restaurant (www.vindalho.com) in Portland, Oregon. It is made in a traditional Indian-style but uses pears instead of mangoes.
Tomato Tarragon Vinaigrette
Here's a simple recipe for a vinaigrette that's full of flavor.
Spring Herb Vinaigrette
Fresh herbs make a lovely addition to a green salad. Chopped and incorporated into a vinaigrette, the fresh herb taste will transform any salad into something special. I've chosen four herbs here that work well together but any fresh herbs will do. Don't be afraid to experiment.
Citrus Vanilla Dressing
A wonderful aromatic dressing that works well on a fresh salad or with baked white fish.
Roasted Garlic Paste
Roasted garlic paste is a wonderful ingredient to keep on hand in your kitchen. Garlic paste makes a wonderful spread for bread or sandwiches. Use it to add rich flavor to soups, pastas, vegetable dips, or basted on meats. Simple to make, garlic paste will keep for about a week in the fridge.
Nothing adds flavor and richness to a soup or dish better than a really good stock. Making your own is a simple process and will reward you with better tasting meals. If you buy your chicken as whole carcasses to cut up yourself, save any bones you have left over to use in stock. Keep the bones well wrapped in the freezer until you have enough...
Pesto is a wonderful way to a add freshness and flavor to a variety of dishes from pasta to chicken. It's also quite simple to make. Basil, like other herbs, can be pricey at the market. Plant some basil in your garden or even a pot and your kitchen will be supplied with an abudance of this sweet-smelling, versatile herb.
Aïoli is a wonderful garlic mayonnaise that can be used as a sandwich spread, a dip for a cold deli tray, or as a sauce for pasta and other dishes.
Herb butter is great to use in any dish that benefits from the addition of herbs: pasta, steamed vegetables, fish, etc. Herb butter is easy to make and keeps well in your freezer. It's great to keep on hand for jazzing up those last minute meals.
Court-bouillon is a broth used to poach fish, seafood, or vegetables. Don't let the French name fool you. This recipe is quite simple to make and will add great flavor to your dish.
Pear and Vidalia Onion Salsa
This makes a very nice accompaniment to seafood, chicken or hamburgers.
Arugula Walnut Pesto
Here's a tasty spin on your classic pesto. Spicy arugula replaces the traditional basil and walnuts are substituted for the pine nuts. Add a little olive oil, garlic, lemon juice and Parmesan cheese and you have a wonderful pesto that is great on salmon, turkey, potatoes, pasta, or sliced tomatoes.