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Tag Archives | sauce

Aubergine with Buttermilk Sauce

Roasted Eggplant with tangy buttermilk sauce, a sprinkle of za’atar and dotting of pomegranate seeds.

The Sauce: Buttermilk Sauce – Tangy buttermilk and yogurt sauce with garlic oozes into diamond-cut roasted eggplant halves.

‘Great Sauces Transform Good Food into Gourmet’ 

Mediterranean inspiration

Eggplant sounds exotic in French: aubergine (oh’-ber-zheen). On the other hand one Aubergine with Pomegranatesmust travel must farther east for the inspiration for this dish. Think of roasted Baba Ghannouj with za’atar and pomegranate jewels. A creamy buttermilk and yogurt sauce with the blush of tzatziki, is spooned over and soaks into the crevices of the roasted eggplant. Each bite has a few pomegranate seeds that pop open to release their bright red juice. Eggplant never had it so good.

You may also enjoy Baba Ghannouj, Roasted Carnival Squash, Cheddar Zucchini Bake, Steamed Corn on the Cob and Spicy Roasted Butternut Squash.

2013 AniversaRecipe – Sand Castle Lemon Pie
2012 AniversaRecipe – Peanut and Jelly Cupcakes
2011 AniversaRecipe – Shrimp and Pork Balls with Lime Dipping Sauce

Recipe: Aubergine with Buttermilk Sauce

Active Time: 8 Minutes | Total Time: 50 Minutes | Yield: 6 Servings

EggplantIngredients
3 1-lb aubergines (eggplant)
5 Tbsp olive oil, divided plus more for serving
1 tsp fresh thyme leaves, plus extra sprigs for garnish
salt
freshly ground black pepper
1 pomegranate
1 tsp za’atar
1/2 cup buttermilk
1/2 cup plain yogurt
1 small garlic clove, minced or microplaned

Special Equipment – baking sheet, small bowl

Instructions
1 Preheat the oven to 400 degrees.

2 Cut the eggplants in half
Aubergine with cross hatchlengthwise and place on a baking sheet skin side down. Make 1-inch cross hatch incisions without piercing the skin. Brush with 3 tablespoons olive oil. Sprinkle with thyme leaves and season generously with salt and pepper. Roast in the oven until flesh is soft and deep golden brown, about 40-45 minutes.

Roasted Aubergine3 Meanwhile combine buttermilk, yogurt, garlic and remaining 2 tablespoons olive oil in a small bowl. Season with a pinch of salt to taste. Set in the fridge until serving.

4 To serve, spoon buttermilk sauce over each eggplant half, sprinkle with za’atar and lots of pomegranate seeds. Garnish with sprigs of thyme.

Information
Notes
-This dish is a nod to the flavors of Baba Ghannouj, an Mediterranean eggplant dip.
-Add a few toasted pine nuts, if desired.

Applications
-Serve as a side dish.
-Use 6 Japanese eggplants and serve as an appetizer.

Dish Designer

  • Exchange bulbous eggplant for skinny Japanese eggplant.

InspirationYotam Ottolenghi

SaucyCuisine.com
Cook with Sauces
Aubergine with Buttermilk Sauce
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: September 14, 2014

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Garlic Vinaigrette

Bright, fresh homemade vinaigrette with fresh garlic and a touch of honey.

The Sauce: Garlic Vinaigrette – Easy vinaigrette has the perfect balance between bright vinegar and fruity olive oil with finely grated garlic and a touch of honey.

‘Great Sauces Transform Good Food into Gourmet’

No more preservatives in salads

Bottled salad dressing used to line the door of my fridge. Bleu cheese, of course, plus Ranch, Italian, Sesame, Thousand Island, Catalina and the like. Now I’m hard pressed to find a bottle of any salad dressing in my fridge. I make my own fresh dressing for the salad I’m serving. How can you prepare fresh salad greens with juicy tomatoes, crisp cucumbers, pungent red onions and then pour on preservative laden goop.

This is my favorite everyday dressing. It’s easy! I always keep the ingredients in my kitchen. It takes 2 minutes or less to whip together. My favorite tool for this dressing is a microplane grater. It evenly minces garlic in half the

Olive Oiltime it takes with a knife and cutting board.

I love to make it in the bottom of a salad serving bowl then add the salad ingredients right on top. Saves me an extra bowl to wash. Just before dinner, toss it together and serve. It has a bright fresh flavor.

You might also enjoy Bacon and Egg Spinach Salad with Poppy Seed Vinaigrette, Caprese Salad, Park City Salad, Fiesta Bean Salad, Peach Spinach Salad and Taco Salad Kit.

2012 AniversaRecipe – White Fish with Golden Sweet Pepper Sauce
2011 AniversaRecipe – Bleu Cheese Tomato Wedge Salad

Recipe: Garlic Vinaigrette

Prep Time: 2 Minutes | Cook Time: 0 Minutes | Yield: 1/2 Cup | Level: Easy

Ingredients
Olive Oil, Mustard, Garlic

  • 1 small clove garlic, finely grated
  • 1/2 Tbsp Dijon mustard
  • 1/2 Tbsp honey
  • 2 Tbsp white vinegar
  • dash kosher salt
  • dash freshly ground pepper
  • 4 Tbsp olive oil
  • salad greens and vegetables

Special Equipment – large salad bowl

Instructions

1 In the bottom of a large salad bowl whisk garlic, mustard, honey, vinegar, salt and pepper.

Pouring Olive Oil2 Slowly drizzle olive oil, whisking to emulsify.

3 Add salad greens and vegetables to the bowl, toss.
Salad Greens with Vinaigrette
Information
Notes
Using a homemade dressing tossed right into the green salad de-clutters the dinner table. It is absent bottles of dressing littering the presentation.

Switch up the ingredients for little changes like using different vinegars or fresh lemon juice. Different mustards change the flavor. See the Dish Designer below for suggestions.

A rule of thumb is to start with 1 part vinegar to 2 parts oil.

Applications
Serve this dressing on a tossed green salad with tomatoes, cucumbers, red onion, carrots, bell peppers, etc.

This dressing also works great to flavor or sauce grains such as quinoa, brown rice, and pearl barley. Mix in 1-2 tablespoons of vinaigrette per 1 cup cooked grain while still hot to help absorb the flavor. Try Mediterranean Quinoa Salad.

Dish Designer

  • Exchange minced garlic for finely chopped scallions or shallots.
  • Exchange Dijon for coarse ground, spicy brown or ball park mustard.
  • Exchange 1/2 tablespoon honey for 1 teaspoon agave.
  • Exchange white vinegar for rice, red wine, champagne or white balsamic vinegar. Also try lemon juice.

Inspiration – Helen Horton

SaucyCuisine.com
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: June 1, 2013

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Chicken Curry Puffs

Part 1 of 3 part series “Wedding Sandwiches”. Part 2 Mini Muffulettas, Part 3 Bleu and Bacon Egg Salad Sandwiches.

Chicken curry filling in Choux puffs for a delicious finger sandwich

A loveable distant cousin

Wedding-SandwichesCreamy, crunchy, sweet, savory, meaty, and a little spicy all in the same bite. This chicken salad filling is no longer a sister to tuna, more like a distant cousin once removed. It has just enough exotic to almost transport you to another destination but close enough to home to be comfy. Crafted from an outrageously delicious chicken curry salad recipe, it’s tasty and pretty in the crackly, slightly crisp puffs. The perfect finger sandwich for a wedding, brunch, shower, appetizer buffet or tea.

2011 AniversaRecipe – Italian Spaghetti Ragu

Recipe: Chicken Curry Puffs

Prep Time: 35 Minutes | Cook time: 20 per Batch | Yield: 2 Dozen Puffs | Level: Easy

Ingredients

  • 1/3 cup Miracle Whip
  • 1/2 tsp Curry Powder
  • 2 tsp fresh Lemon Juice
  • 2 Tbsp Pineapple Juice
  • 4 Tbsp Major Grey’s Chutney
  • Dash Pepper
  • 2 cups cooked diced Chicken Breast
  • 2 stalks Celery, diced
  • 1/2 8-ounce can Water Chestnuts, chopped
  • 1/3 cup chopped Dried Apricots
  • 1/3 cup Dried Cranberries
  • 1/3 cup chopped Slivered Almonds
  • Chicken-Curry-Dressing-Sauce-Mixed

  • 1/3 cup crushed Pineapple, well drained, reserve juice

Choux Puffs

  • 1 cup Water
  • 1 stick Butter
  • 1 cup Flour
  • 1 cup Eggs, about 5 ;)
  • 1 pinch Salt
  • Egg Wash, 1 egg with 1 Tbsp Milk

Garnishes
Chicken-Curry-Mix

  • Parsley
  • Colored Vegetables

Instructions
Chicken Curry Filling
1 In a medium bowl combine the

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Miracle Whip, curry powder, lemon and pineapple juices, chutney and pepper.

2 Add chicken, celery, water chestnuts, apricots, cranberries, almonds and crushed pineapple. Mix with sauce until thoroughly combined.

3 Serve in choux puffs or on rolls.

Choux Puffs
4 Preheat oven to 425 degrees.

5 In a small sauce pan, heat the water and butter until boiling.
Choux-Puffs-Butter-Water
6 Take off the heat and stir in the flour.
Choux-Puffs-Flour
7 Using a hand mixer add the eggs one at a time beating after each addition until completely blended.
Choux-Puffs-Eggs
8 Using a spoon, scoop out the batter on a parchment-lined baking sheet with room around them to puff during baking. Or fill the batter into a plastic zipper bag and cut one corner.
Choux-Puffs-Tools-Supplies
9 Pipe the batter into small mounds. Smooth the top with a wet finger to avoid points getting over brown. Brush with egg wash.
Choux-Puffs-Piping
10 Bake at 425 degrees for 10 minutes then turn the oven down to 350 and continue baking for 10-12 more minutes. Once done, pull out of the oven. Use a small paring knife to poke a hole for the steam to release. Cool.

Assembly
11 Cut the top off the puffs and fill with chicken curry. Replace the lid and arrange on a serving platter.

12 Garnish with parsley and colorful vegetables such as multi-colored peppers, carrots or cherry tomatoes.

Information
To roast chicken breast meat place 1-2 chicken breasts, depending on size, on a baking sheet. Brush or rub a little olive oil on the skin side then sprinkle with salt and pepper. In a 350 degree oven, bake for 35-40 minutes until just done and juices run clear. Place on the counter until cool enough to handle. Remove skin and bones.

To use a purchased rotisserie chicken, remove the breast meat and discard the skin and bones then dice.

Curry powder blends vary ranging from hot to spicy or fragrant to slightly sweet. This recipe is made with Asian curry powder which has a bit of heat. Use any type of curry but the amount may need to be adjusted depending on the flavor and heat. Start with a little curry, taste and add according to desired strength and heat.

Substitute a plastic bag by filling the bag with batter and snipping off one corner. Press the batter to create even mounds.

To make a main dish salad, add 1 cup red or green grapes cut in halves and 2 cups shredded cabbage. Serve on a lettuce leaf.

;) Eggs – To measure the eggs, use a liquid measuring cup. Crack 5 eggs into the cup then reduce to exactly one cup by spooning out a little egg white.

To use the Choux Puffs recipe for a dessert, add 1 Tablespoon of sugar. Choux is pronounced ‘shoo’.

Dish Designer

  • Exchange Miracle Whip for mayonnaise.
  • Exchange Major Grey’s Chutney for another brand available.
  • Exchange dried cranberries for dried cherries or golden raisins.
  • Exchange crushed pineapple for pineapple chunks that have been chopped.
  • Exchange roasted chicken for the breast meat from rotisserie chicken.

Chicken-Curry-Puffs
Inspiration – Shirley Wood

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: April 21, 2012

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Luscious Lemon Curd

Sweet and tart, creamy smooth lemon curd made without a double boiler.

Living on the edge lemon

Lemon CurdI use the ‘living on the edge’ approach to making Lemon Curd. Leaving the double boiler in the cupboard, I cook it directly on the heat. Babying the fancy custard on medium low, it takes the better part of a half hour. The cubes of butter melt into oblivion while I enjoy the lemon fragrance. Then the lemon juice and sugar mixture slowly begins to thicken into a creamy luscious sauce. It’s at the same time sweet and tart. You’ll be tempted to grab a spoon and eat directly from the jar. If you can hold out, here’s a list of some ways to enjoy it.

  • Dip Strawberries
  • Stir into plain yogurt
  • Spoon onto cheesecake
  • Top ice cream or sherbet
  • Spread in between cake layers
  • Squirt into the center of cupcakes
  • Fill tarts and thumbprint cookies
  • Smear on scones, muffins and toast
  • Swirl into oatmeal or Cream of Wheat
  • Scoop into crepes topped with fresh berries
  • Fold into whipped cream for lemon mousse
  • Fold into meringue for light dessert topping
  • Layer in parfaits and trifle with cake cubes, fruit and nuts
  • Dollop on gingerbread, pound cake or shortbread with berries

Lemon CurdDefinitely a sauce to keep on hand in your fridge 24/7 but you’ll keep running out. It’s made of simple ingredients you have on hand regularly. How do you use Lemon Curd? Please leave a comment. Thanks and looking forward to hearing from you.

2011 AniversaRecipe—Cheetah Banana Cake

Recipe: Luscious Lemon Curd

Prep Time: 10 Minutes | Cook Time: 20 Minutes | Yield: 3 1/2 Cups | Level: Easy

Lemon CurdIngredients
The Sauce
Zest from 3 Lemons
1 cup Lemon Juice, 3-4 large lemons
1 ½ cups Sugar
6 Eggs
6 Egg Yolks
1/2 tsp Salt
1 stick Butter, cubed

Instructions
1

Place a mesh strainer over a bowl and set aside.

2 In a medium saucepan, whisk together the zest, juice, sugar, eggs, egg yolks, and salt. Add the butter and set on medium low heat.

Lemon Curd3 Whisking constantly, cook the mixture until the butter melts and the sauce thickens enough to hold it’s shape when dropped from the whisk, about 20 minutes. If desired, use a candy thermometer to test temperature. Done at 170 degrees.

4 Take off the heat immediately press through strainer. Pour into jars and chill in the fridge for 4 hours. Keeps up to 2 weeks.

 

 

Information
• Serve with cakes and cupcakes
• Fill in crepes, cookies and tarts
• Top cheesecake, ice cream and sherbet
• Smear on scones, muffins and toast
Lemon Curd• Dollop on gingerbread, shortbread and pound cake
• Swirl in yogurt, oatmeal and Cream of Wheat
• Layer in parfaits or trifle
• Fold in whipped cream or meringue and lemon curd for dessert sauce

Mousse—Use equal parts of whipped cream or meringue and lemon curd. Fold a small amount into the curd to lighten then fold in the balance.

Dish Designer
• Exchange 6 whole eggs and 6 egg yolks for 9 whole eggs
• Exchange lemon juice for lime, orange, blood orange or pink grapefruit juice

Lemon Curd

InspirationLeite’s Culinaria, David Lebovitz, Ina Garten, Joy of Baking, Bakers Royale, and Kelsey Nixon

SaucyCuisine.com
sauces over under and through
Written by Helen Horton
Photographs by Helen Horton

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‘Pork Chops with Fruit’ Series

Take the classic combo of pork and applesauce from the expected to the unexpected. Enjoy the freshness of apples retaining some of their firmness and flavor in the pork chop sauce. It’s juicy pork with sweet, crisp tender apples and a dash of lemon juice to balance the sweetness. A quick cooking dish, it’s a traditional combination with uncommon flare. Bookended by two pork chop recipes with salsas, they each have a more exotic fare. Here’s the ‘Pork Chops with Fruit’ series
schedule:

October 17th—Pork Chops with Mango Salsa
October 18th—Pork Chops with Fresh Apples
October 19th—Pork Chops with Pineapple Salsa

Since pork is the other white meat, the option to use chicken in these dishes is certainly on the table. If you prefer poultry, exchange pork for chicken in any of these recipes.

SaucyCuisine.com
sauces over under

and through

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