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Tag Archives | SaucePic

How to host a Meze party

‘Great Sauces Transform Good Food into Gourmet’ 


MezeArab music, lots of pillows spread around the room, a few chairs and stools, friends invited, and of course, prepare some eastern Mediterranean Meze. The dishes are easy to assemble and you can buy up the ingredients at any supermarket. These rustic dishes are seasoned with a mild warmth of spices and textures from countries nestled around the eastern rim of the Mediterranean Sea; Egypt, Jordan, Israel, Lebanon, Syria, Turkey and Greece.

Hummus – Chick pea bean dip mixed with tahini, green onions, cumin and pureed until smooth and creamy. Drizzle with olive oil and scatter a few whole chick peas on top. Serve with torn pita bread.

Baba GhannoujBaba Ghannouj – A Middle Eastern eggplant dip with tahini, garlic, fresh lemon juice and regional spices, it’s a smoky, creamy vegetable dish scooped up with toasted pita bread wedges or crisp pita chips.

Falafel – Golden brown chick pea balls made with tahini, onion and spices served with tzatziki cucumber sauce.

Souvlaki – Pork chunks or strips laced on skewers after marinating in mint, oregano, red wine vinegar and olive oil, then grilled and served with Tzatziki sauce for dipping.

Tzatziki – Mint, oregano, garlic, lemon, red wine vinegar and yogurt for dipping Falafel and Souvlaki.

Dip Pita in LabnehLabneh – Thickened yogurt dip with a hint of lemon; it’s seasoned with za’atar and drizzled with olive oil.

Pita Bread – Home baked then grilled, torn pieces of this Middle Eastern flat bread are dipping vehicles for Hummus, Baba Ghonnouj and Labneh. Or you can roll up some Falafel or fill them with Souvlaki and Tzatziki sauce.

Mixed Olives and Pickled Peppers – Find mixed olives at your local olive bar and serve with pickled or stuffed peppers.

Garnishes – Assemble lemon slices, mint leaves, parsley, chick peas, sliced scallions, drizzled olive oil, and radishes or other crisp vegetables.

Also choose from Tzatziki Feta Dip, Roasted Red Pepper Htipiti, Crispy Chickpeas, Cannellini Hummus.
Cook with Sauces
Written by
Recipe Tester for the Washington Post
Photographs and Styling by Helen Horton
Updated: June 1, 2014

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Souvlaki with Tzatziki

Souvlaki with Tzatziki is marinated pork laced on skewers then grilled and served with Tzatziki for dipping.

The Sauce: Souvlaki Marinade – Mint, oregano, garlic with lemon, red wine vinegar and yogurt seep into bite-size chunks of tender pork.

‘Great Sauces Transform Good Food into Gourmet’ 

Marmalade distrit

Meze’s been dancing about me for months; small saucers of Hummus, Baba Ghannouj, Keftedes, Falafel, tzatziki, olives, Pita Bread, Dolmades, Souvlaki and Labneh all swirling around my head. Gonna write about it but I’ve got a nagging urge to share Soulvaki first.

Pork Souvlaki marinaded and grilled by your Greek mama might be just like mine, or maybe not. Which herb combinations are your favorite or how much lemon’s squeezed in? Do you marinate then thread on skewers or vise versa? Are your sticks short for small bites or full length skewers.

I remember the grilled Soulvaki from the Greek place in the Marmalade district of Salt Lake City. Business development and updated city planning codes forced this dive to shut Souvlaki with Tzatzikidown. How can you improve the neighborhood without great souvlaki? How can you replace the ‘gas station turned into a Greek eatery’ with pristine condos and commercial businesses and chase away the best Greek food in town? Sigh!

Over and over I concocted variations, different combinations of souvlaki marinade, until I found one that tastes like that Greek place and now I’m sharing it with you. If you’re missing it too, you can reinvent it in your own kitchen.

You may also enjoy Hummus, Baba Ghannouj, Falafel, Labneh, Cannellini Hummus, Tzatziki Feta Dip and Pita Bread.

2013 AniversaRecipe – Virgin Cherry Bounce
2012 AniversaRecipe – Easter Egg Nog
2011 AniversaRecipe – Black Bean Breakfast Burrito

Recipe: Souvlaki

Active Time: 30 Minutes | Total Time: 40 Minutes | Yield: 8-10 Servings

Souvlaki Marinade
Marinadejuice of 1 lemon
1 Tbsp red wine vinegar
1 Tbsp dried mint
1 Tbsp dried oregano
1 clove garlic, minced
2 Tbsp olive oil
pinch salt
pinch freshly ground pepper
2 lbs pork, cut in 1-inch chunks

Tzatziki Sauce
1/2 cucumber, unpeeled, seeded
1 cup plain yogurt
1 Tbsp fresh dill
1 Tbsp olive oil
2 Tbsp red wine vinegar
1/4 tsp cumin
1/4 tsp salt
few grinds black pepper

Special Equipment – skewers, 2 bowls and grill pan or skillet

1 For the marinade, combine lemon juice, red wine vinegar, mint, oregano, garlic, olive oil, salt and pepper in a medium bowl. Strain CucumberAdd pork and toss to coat. Cover and place in the fridge to marinate for 30 minutes.

2 Meanwhile coarsely grate the cucumber. Strain through a mesh strainer and discard the liquid. Combine the cucumber, yogurt, dill, olive oil, red wine vinegar, cumin, salt and pepper in a small bowl.

3 Heat a grill pan on medium high and coat with cooking spray. Thread the marinated pork chunks on the wooden skewers. Grill Souvlaki on both sides until just cooked through, about 2-3 minutes per side. Serve with Tzatziki sauce.
Grilled Souvlaki







If you don’t have a grill pan, use a skillet or broil.

You can also finely dice the cucumber. It could also be peeled if desired.

Souvlaki on PitaServe on small sticks with tzatziki and other dips like Hummus and Baba Ghannouj.

Slide grilled Souvlaki off the skewers onto a warm pita round, add shredded lettuce tomato slices and a generous scoop of tzatziki sauce, fold and enjoy.



Dish Designer

  • Exchange pork for chicken chunks.

Inspiration – Helen Horton
Cook with Sauces
Souvlaki with Tzatziki Sauce
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: May 11, 2014

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Romesco Sauce

Romesco Sauce is from Catalonia, Spain and made from dried red peppers, tomatoes, garlic and it’s characteristic ingredients, almonds and bread.

The Sauce: Romesco Sauce – Traditional sauce made with almonds and golden bread with red peppers, tomatoes and served with roasted vegetables and grilled fish.

‘Great Sauces Transform Good Food into Gourmet’ 

Romance your vegetables

Romesco sounds romantic. A creation from the Catalonia region of Spain, its formula generally includes almonds and bread. Almonds are pan tossed and toasted to enhance their nutty flavor, plus they lend texture to the sauce.

It’s the special treatment of bread in this recipe that creates an added layer of flavor. Most Romesco’s are made with stale bread pulverized into the sauce for body. Here, bread slices are pan fried to a crisp, golden brown in extra virgin olive oil. Look, you’re going to add the Roasted Potatoes with Romescoolive oil to the sauce anyway, why not use it to increase the flavor and complexity. It’s another step but, no worries, we reuse the same saucepan for all four steps: almonds, peppers, bread and tomatoes.

If you’re new to Romesco Sauce you might be wondering, why add another sauce to your repertoire? Grilled or wok cooked vegetables like green beans, asparagus are extra dressy and beautiful with Romesco. The rustic, complex flavors are especially good on roasted red potatoes. And don’t overlook it on oven roasted French Fries. It’s also lovely on grilled fish.

You may also enjoy Roasted Rosemary Reds, Oven Baked French Fries, Salt and Vinegar Oven Fries, Asparagus Romesco Blanco, and Roasted Radishes.

2013 AniversaRecipe – Cantina Salsa
2012 AniversaRecipe – Caramel Sauce
2011 AniversaRecipe – Raspberry Delight

Recipe: Romesco Sauce

Active Time: 20 Minutes | Total Time: 20 Minutes | Yield: 2 Cups

Peppers and Tomato1/4 cup slivered or sliced almonds
1 1/2 cups water
3/4 cup red wine vinegar
1 dried dried Hatch large red chili pepper, snipped in small pieces
1/2 dried red chili pepper, snipped in small pieces
3/4 cup olive oil, divided
2 slices crusty artisan bread, 1/2-inch thick
1 large tomato, peeled and chopped
2 cloves minced garlic

Special Equipment – medium skillet, large plate, blender or food processor

Peppers1 Place almonds into a medium skillet on medium high heat and cook until the edges turn golden shaking frequently, 2-3 minutes. Don’t walk away as this can burn quickly. Pour on a large plate to cool.

2 Place water, red wine vinegar and peppers in the same skillet. Bring to boil, then simmer for 5 minutes. Remove peppers with slotted spoon to the plate with almonds, leaving behind liquid and seeds.

Plate of Ingredients3 Dry off the skillet with a paper towel, then heat 1/4 cup olive oil to medium high heat. Brown the bread until golden on both sides, about 1 minute per side. Remove to the large plate.

4 In the same oil sauté the tomato for 3 minutes on medium heat.

Romesco Sauce5 Place almonds, peppers, tomatoes with oil, garlic and remaining 1/2 cup of olive oil in a blender or food processor. Break bread in small pieces dropping into the blender. Pulse until almost smooth. Season with salt to taste.

To peel a fresh tomato, fill a small saucepan with water and bring to boil while the peppers are cooking. Make a cross hatch in the bottom of the tomato. Submerge the tomato in the boiling water and blanch for 30-45 seconds. Remove with a slotted spoon and the skin will peel off easily.

Make this sauce while potatoes are roasting. To make roasted red potatoes with crispy outsides and tender insides, click here for the recipe. Omit the rosemary and garlic. Serve with Romesco Sauce.

Serve on grilled tuna, roasted potatoes, green beans or asparagus.

In Catalonia, Spain Calcots, a spring onion similar to scallions, are roasted until the outer layer is charred, then peeled away. The tender onions are dipped in fresh Romesco Sauce.

Dish Designer

  • Exchange Hatch for large dried ancho, pasilla or Anaheim peppers.
  • Exchange artisan bread for french or Italian.
  • Exchange a fresh tomato for a canned tomato, especially when tomatoes aren’t in season. In this case there is no need to sauté it.

Inspiration – Penelope Casas
Cook with Sauces
Romesco Sauce
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: May 1, 2014

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Marinara Sauce

Full bodied Marinara Sauce that stands alone or can be used in other pasta dishes.

The Sauce: Marinara Sauce – Rich, full flavored, home simmered for a couple hours until the flavors meld into irresistible pasta sauce.

‘Great Sauces Transform Good Food into Gourmet’ 

Dynamite marinara

My friend Debbie got me hooked on San Marzano tomatoes. I’m a relatively new convert to pancetta. These two are a dynamite combination for this simple, mere five ingredient marinara sauce. I’ve always believed marinara shouldn’t need more seasoning or other ingredients. When this sauce has slow simmered to the final Marinara Saucestages of tasting and seasoning, I’m tempted, well OK, I just give in and savor a small bowl of sauce dipped from the pot.

Of course that doesn’t mean that you can’t use it as a base for more complex pasta sauces like meatball sauce or lasagna. If you do you’ll have an Italian table right in your own home. Use it solo or try Tomato Cream Sauce and Spicy Tomato Sauce. If you make Spaghetti and Meatballs or Lasagna, oh baby!

You might also enjoy Bramwell Spaghetti Sauce, Italian Spaghetti Ragu, Amatriciana, Spaghetti Carbonara and Braided Italian Bread.

1 of 3 part series ”Marinara and Friends”. Part 2 Lasagna and Part 3 Spaghetti and Meatballs. More on Marinara.

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2012 AniversaRecipe – Cranberry Orange Scones
2011 AniversaRecipe – Southern Pecan Pie

Recipe: Marinara Sauce

Active Time: 20 Minutes | Total Time: 2 Hours 20 Minutes | Yield: 12 Cups

Tomatoes1/4 cup olive oil
1/4 lb pancetta, 2 1/4-inch slices, diced
3 medium onions, 1/4-inch diced
1 Tbsp kosher salt
5 cloves garlic, grated
4 28-oz cans whole peeled tomatoes
2 cups water

Special Equipment – large pot

Marinara Sauce
Pancetta1 Place olive oil in a large pot and heat on medium-high. Add pancetta and cook until the fat renders, about 4-5 minutes.

2 Add diced onions, kosher salt and cook until onions are soft and barely starting to take on a light golden color, about 6-7 minutes. Add garlic and cook 1 minute.

3 Crush the tomatoes with your hands into small rustic pieces over the pot discarding the fibrous stem ends. Add sauce plus 2 cups of water. Bring to boil then reduce heat and simmer for 2 hours stirring occasionally.

Pancetta is sold at supermarket deli meat counters. Ask for two or three 1/4-inch slices. Otherwise find a package of pre-sliced pancetta. Usually it’s thinly sliced but you can chop in small pieces.

Rinse out the cans by placing the 2 cups water in one of the cans and swirl, dump it into each subsequent can swirling around to wash out the remaining tomato juice, then pour it into the pot.

When I make a double batch, sometimes I pulse the tomatoes once or twice in the blender rather than hand crush.

Try San Marzano tomatoes for this marinara.

If you’d like to simmer the sauce for 3 hours add 3 cups of water.

Use marinara sauce fresh or freeze in air tight containers or freezer zip bags.

Make a double the batch in a double large roaster or p0t.

To make Tomato Cream Sauce – Add 1/3 cup heavy cream to 4 cups of marinara sauce. Serve over pasta and garnish with chopped parsley. Also serve as Tomato Bisque.

Spicy Tomato Sauce – Add 1/3 cup jalapeño pickling juice to 4 cups of marinara sauce. Serve over pasta and garnish with pickled jalapeño slices. This also makes a spicy Tomato Soup served in small bowls.

Use as red sauce when layering lasagna.

Add browned meatballs into this marinara and simmer for 10 minutes then serve over spaghetti.

Dish Designer

  • Exchange pancetta for bacon.
  • For Tomato Cream Sauce, increase or decrease amount of heavy cream depending on richness desired or use half and half.
  • For Tomato Jalapeño Sauce, increase or decrease amount of pickling juice depending on spiciness desired. Make your own Jalapeño Peppers with sauce.

Inspiration – Ann Burrell’s Marinara Sauce (with my instructions and adaptations)
Cook with Sauces
Marinara Sauce
Written by
Photographs by Helen Horton
Updated: April 16, 2014

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Red Curry Tomato Tofu

Red Curry Tomato Tofu has diced tomatoes and red curry paste in a base of coconut milk with fragrant Thai basil.

The Sauce: Red Curry Tomato Sauce – Tomatoes and red curry paste in coconut milk simmer to infuse the heat and flavors into firm tofu cubes.

‘Great Sauces Transform Good Food into Gourmet’ 

Burmese restaurant

The Washington Post ran a piece in December 2013 on the Burma Restaurant in Chinatown. It closed at the end of that month. The week before friends of the owners invited my daughter to a dinner party at this upstairs hot spot. Raving about the food, she’d discovered their lease wouldn’t renew.

“We have to go before they close”, she promoted with their final days ticking away. We carved out the only common free time, lunch on the 30th, their last day. My son met us. We three ordered several dishes to share/try/taste. Every dish, fabulous, but my favorite was a tofu curry dish. I’m a tofu lover in sukiyaki, wok vegetables, lasagna, smoothies, just to name of few but this is my all time favorite.

I started searching for a similar recipe online, in cookbooks, in food magazines. Didn’t find anything close. Then I Red Curry Tomato Tofustopped at my local Thai grocer about a mile from my place. Talked with one of the proprietors. She showed her red curry paste, suggested basil and pitched virtues of their best brand of coconut milk. It was one of those ‘start with some of this, add that, must use Thai basil.’

Back in my kitchen I set out with fresh ingredients and brought to bear my experience cooking Asian dishes. In 20 minutes the dish’s aroma wafted through the place. Wow! If you aren’t too sure about tofu and love Southeast Asian Rim cuisine, this is the dish.

You may also enjoy Green Curry Chicken Pot Pie, Thai Chicken with Fresh Basil, Vietnamese Kebobs with Dipping Sauce, Pomegranate Feta Salad and Pork Chops with Pineapple Salsa.

2013 AniversaRecipe – Wheatberry Blender Pancakes
2012 AniversaRecipe – Thyme and Garlic Polenta
2011 AniversaRecipe – Oven Baked Fries

Recipe: Red Curry Tomato Tofu

Active Time: 20 Minutes | Total Time: 20 Minutes | Yield: 6 Servings

Ingredients1 Tbsp canola oil
2 Tbsp Thai curry paste
1 14.5-oz can petite diced tomatoes
1 13.5-oz can coconut milk
1 Tbsp brown sugar
1 lb firm tofu, 1/2-inch dice
1/2 cup loosely packed torn Thai basil
steamed rice

Special Equipment – 12” skillet

Red Curry PasteInstructions
1 Heat oil on medium high. Add red curry paste and stir for 20-30 seconds. Take the pan off the heat.

2 Stir in tomatoes, coconut milk and brown sugar. Place skillet back on the heat. Add tofu and simmer for 8-10 minutes stirring occasionally.

Add Tomatoes and Curry3 Add Thai basil and season with salt to taste. Take off Add Tofuthe heat and serve on a bed of steamed rice. Garnish with a few basil leaves if desired.



The Thai basil will wilt quickly and give off it’s fragrance. Don’t over cook at this point.

This is an easy meatless dinner rich in flavor. It’s also gluten free.

You could also serve this with brown rice.

Dish Designer

  • Exchange diced for hand crushed whole tomatoes.
  • Exchange firm for extra firm tofu.
  • Exchange Thai for sweet basil.

Inspiration – Helen Horton
Cook with Sauces
Red Curry Tomato Tofu
Written by
Photography and Styling by Helen Horton
Updated: February 23, 2014

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Labneh is a thick yogurt dip seasoned wtih za’atar and eaten with torn pita.

The Sauce: Labneh – Thickened yogurt dip with a hint of lemon; it’s seasoned with za’atar and drizzled with olive oil.

‘Great Sauces Transform Good Food into Gourmet’ 

Clamp lid jars

Maybe you’ve savored meze bites of stuffed grape leaves, roasted olives and ground lamb pastries. Then you’ve dunked torn pieces of fresh grilled pita bread into hummus, baba ghannouj and Labneh.

Dip Pita in LabnehNow you can make Labneh at home. It’s a thickened yogurt dip garnished with olive oil and za’atar. All you need is a 12” square of cheesecloth to strain the liquid away from Greek yogurt. It makes yogurt extra thick and concentrated for dipping. I love my tall clamp lid jars that hold the cheesecloth suspended and securely sealed overnight in the fridge. The verticality of air tight jars conserves fridge space. You must start the day before but it’s way easier than baba ghannouj and even hummus.

You may also enjoy Hummus, Baba Ghannouj, Middle Eastern Pita Bread, Roasted Red Pepper Htipiti, Feta Tzatziki Dip, Tapenade and Falafel with Tzatziki Sauce.

2013 AniversaRecipe – Chunky Bleu Cheese Dressing and Maple Chili Wings
2012 AniversaRecipe – Chocolate Velvet Cupcakes with Fresh Raspberry Buttercream
2011 AniversaRecipe – Chorizo Crowned Bakers

Recipe: Labneh

Active Time: 8 Minutes | Total Time: 24 Hours | Yield: 3/4 Cup

Greek YogurtIngredients
1 1/2 cups Greek yogurt
pinch salt
1/2 tsp lemon juice
1 Tbsp olive oil
1 Tbsp Za’atar

Special Equipment – cheesecloth plus clamp lid jar or bowl with mesh strainer

Strain in Clamp Top Jar1 Combine yogurt, salt and lemon juice.

2 Scoop on a 12” square piece of cheesecloth (use a double layer if it’s thin). Gather the ends together.

Strain in Clamp Top Jar3 Suspend in a tall clamp lid jar or over a bowl with a mesh strainer so the liquid can drain away. Place in the fridge for 24 hours.

4 Spoon into a bowl or plate. Drizzle with olive oil and sprinke with Za’atar. Dip with torn grilled pita bread or pita chips.

I like to buy Greek yogurt from a Middle Eastern market because it usually has the characteristic tartness. If not I prefer Fage from the supermarket.

Add a little more lemon juice for more tartness especially if you’re not using Middle Eastern yogurt.

I bought a couple clamp lid jars at my local Good Will or check out a garage sale.

Left a couple extra days it becomes thick like farmers cheese. Roll it into small balls and place in a jar of olive oil to preserve. Keeps for about a week.

Dish Designer

  • Exchange Greek for regular yogurt but strained for 48 hours.

Inspiration – Helen Horton
Cook with Sauces
Written by
Photography and Styling by Helen Horton
Updated: February 1, 2014

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Shrimp Cocktail Sauce

Roasted Shrimp with Cocktail Sauce is a bright, lightly spicy sauce made for dunking freshly roasted shrimp.

The Sauce: Shrimp Cocktail Sauce – A bright, lightly spicy sauce with a tomato base made with horseradish, hot sauce and fresh lemon juice.

‘Great Sauces Transform Good Food into Gourmet’ 

Double delicious

Confession, I don’t order shrimp cocktail very often when dining out. Not enough shrimp for the money and well, the cocktail sauce is usually not up to par. Shrimp hung on Shrimp CocktailIt’s so easy to make this sauce; no cooking, few ingredients, it comes together in the time it takes the shrimp to roast. Pick up some shrimp from your local fish market, whip up some cocktail sauce and enjoy double the amount of shrimp and double good sauce for the same investment.

You may also enjoy Sesame Shrimp with Miso Dipping Sauce, Japanese Salmon with Dashi Udon Noodles, Fish Sticks, Fetamole and Pearl Balls with Ponzu Dipping Sauce.

2013 AniversaRecipe – German Chocolate Pie Shooters
2012 AniversaRecipe – Coconut Cupcakes with Silk Meringue
2011 AniversaRecipe – Sushi on the Fly

Recipe: Shrimp Cocktail Sauce

Active Time: 24 Minutes | Total Time: 24 Minutes | Yield: 4 Servings

Cocktail Sauce Ingredients2 lbs

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large raw shrimp
1 Tbsp olive oil
freshly ground pepper
1 cup chili sauce (Heinz recommended)
3 Tbsp prepared horseradish
2 tsp fresh lemon juice
1/2 t worcestershire sauce
1/4 tsp hot sauce
1 Tbsp capers, drained & rinsed, very finely minced, optional
1 Tbsp finely minced cilantro, optional

Special Equipment – baking sheet, small bowl

Shrimp Cocktail Sauce1 Preheat the oven to 400 degrees.

2 Remove shells from the shrimp except leave the tail in tact. Place on a baking sheet lined with foil. Drizzle with olive oil, then stir to coat shrimp. Season with salt and pepper. Place in the oven and roast until they turn pink, about 6-10 minutes depending on the size.

3 Meanwhile combine the chili sauce, horseradish, lemon juice, worcestershire sauce and hot sauce in a small bowl. Optional, for a bit of briny texture, add capers or for a spicy herb note, add cilantro.

Shrimp Dipped in Cocktail Sauce4 Serve shrimp warm or room temperature hung on the edge of the bowl or place shrimp on a bed of green and serve cocktail sauce on the side.

Add more or less horseradish depending on how pungent and spicy you prefer the sauce.

Use Sriracha, Tabasco, Franks or any other hot sauce you have on hand. It’s adds a little heat but add more or less depending on your preference.

Shrimp Cocktail SauceCocktail sauce can be served freshly mixed or chilled overnight to meld the flavors.

Store shrimp shells in the freezer to make seafood stock.

You can also boil or stir fry the shrimp rather than roast. If I don’t roast, I usually stir fry by heating a wok or skillet on medium high heat. Add the olive oil and shrimp. Season with salt and pepper and keep the shrimp moving until it turns pink, about 4-6 minutes depending on the size.

You can serve good quality small or medium shrimp. When you go to the fish market or seafood counter, select the size of the ‘sale of the day’ shrimp.

Festive New Year’s dish or appetizer.

Serve with other seafood like lobster, scallops, crab or squid.

Dish Designer

  • For a ketchup note, use 1/4 cup ketchup and 3/4 cup chili sauce.

Inspiration – Helen Horton
Cook with Sauces
Shrimp Cocktail
Written by
Photography and Styling by Helen Horton
Updated: January 1, 2014

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Misoshiru is the most ubiquitous Japanese soup made with number one dashi, miso, tofu, wakame and green generic cialis online onions.

The Sauce: Dashi – Number One Dashi made with kombu and bonito flakes infuses these flavors into a potent stock for Japanese cooking.

‘Great Sauces Transform Good Food into Gourmet’ 

Sipping soup

Once seated at a Japanese restaurant, besides polite bows and subtle smiles, you’ll usually be sipping a warm bowl of Misoshiru. It’s made with dashi, miso, wakame, tofu and fresh green onion.

WakameSea farmers have grown wakame, a sea vegetable, in the ocean for hundreds of years. It’s viagra sales canada rich in calcium, iodine, thiamine and niacin. It’s a source of omega-3 fatty acids so it’s good for you. Basically a seaweed, it has a subtle sweet flavor and a slightly slippery texture. It’s dried in very small pieces and quickly expands when reconstituted. I love it because it stores well so I keep a package in my pantry.

Along with small cubes of tofu and floating fresh green onion slices, the dashi stock with miso paste is the characteristic base of this Japanese soup. It’s easy to make at home so don’t wait to go out.

You may also enjoy Sesame Shrimp with Miso Dipping Sauce, Chicken Stock, Beef Stock, Sushi on the Fly, Thai Chicken with Fresh Basil, Vietnamese Kebobs with Dipping Sauce, Shrimp and Pork Balls with Spicy Lime Sauce, Nigiri Fruit Sushi, Pearl Balls with Ponzu Dipping Sauce, Number One Dashi and Yakitori.

1 of 3 part series ”Land of the Rising Sun”. Part 2 Cucumber Salad, Part 2 Salmon and Noodles with Dashi cialis and bph mechanism of action Sauce. More on Dashi.

2012 AniversaRecipe – Deep Dish Apple Pie
2011 AniversaRecipe – Pork Chops with Pineapple Salsa

Recipe: Misoshiru

Prep Time: 3 Minutes | Cook Time: 8 Minutes | Yield: 6 Servings | Level: Easy

Red and White Miso1/4 block 16-oz american botanical online pharmacy store soft tofu
3 cups Number One Dashi
2 Tbsp miso
1 Tbsp wakame
2 green onions, diagonally sliced

Special Equipment – medium saucepan

1 Wrap the tofu in a paper towel and set aside to absorb the liquid.

2 Warm dashi in a saucepan over medium heat but don’t boil.

3 Place the miso in a small strainer and submerge halfway in the dashi. Use chopsticks or a small spatula to stir the miso until it flows throw the sieve. Make sure the dashi doesn’t boil after the miso has been added. It will change the flavor of the soup.
Miso in wire basketMiso strained into broth
Add Tofu Chunks4 Add the wakame. Slice the tofu in small cubes and add to the saucepan. When the tofu floats and the wakame is rehydrated, turn off the heat.


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Serve in small bowls garnished with green onion slices.

Using paper towels to absorb excess liquid helps the tofu absorb more soup stock and improves the flavor.

Dashi BouillonHomemade Number One Dashi is easy to make or you can reconstitute dashi granules in warm water.

Use red or white miso or a combination of both. Red is more potent and white is more subtle.

Don’t let the dashi boil once the miso has been added. If necessary, remove the pan from the heat.

Serve with Japanese cuisine such as Sesame Shrimp with Miso Dipping Sauce, Sushi on the Fly, Shrimp and Pork Balls with Spicy Lime Sauce, Nigiri Fruit Sushi, Pearl Balls with Ponzu Dipping Sauce and Yakitori.

sushi, tempura, tonkatsu and beef teriyaki.

Dish Designer

  • Exchange green onion for some finely diced red bell pepper.

WakameInspiration – Helen Horton
Cook with Sauces
Written by viagra discount card
Photographs by Helen Horton
Updated: October 21, 2013

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Italian Bread Dipping Oil

Italian Bread Dipping Oil is made with extra virgin olive oil, aged balsamic vinegar, rosemary, garlic, crushed red pepper and freshly ground black pepper.

The Sauce: Italian Bread Dipping Oil – Made with extra virgin olive oil, aged balsamic vinegar, rosemary, garlic, crushed red pepper and freshly ground black pepper.

‘Great Sauces Transform Good Food into Gourmet’ 


Garlic bread or toast used to be my ‘go to’ side when serving Italian food: lasagna, spaghetti, carbonara, Zuppa Toscana. At Italian restaurants you can visit with dinner company while tearing crusty bread then dipping it in fruity olive oil and sweet syrupy balsamic vinegar. I’d hadn’t really thought much about it but just went along with the idea that Italian Bread Dipping Oil was something you only revel in at restaurants.
3 Dipping Oils
It’s really simple at home, even for a weeknight supper and easier than garlic bread. All you need is a good bottle of extra virgin olive oil and some aged balsamic vinegar. Add some rosemary, garlic, crushed red pepper and a grind of black pepper. It’s gourmet. Enjoy it with fresh homemade or artisan bread. Let your family tear then dip in this fragrant oil the Italian way. Create a restaurant ambience at your own dinner table. It’s simple and so delizioso.

Start this meal with some Antipasto, serve an Italian entrée like Florentine Lasagna Rolls with crusty bread and Italian Bread Dipping Oil. Finish with a green salad dressed with Garlic Vinaigrette, just like the Italians. Serve some Peach Semifreddo for dessert. I’m coming over.

You may also enjoy Antipasto, Florentine Lasagna Rolls, Amatriciana, Spaghetti alla Carbonara, Italian Spaghetti Ragu, Andrew’s Pizza, Bramwell Spaghetti Sauce, Genovese Pesto, Garlic Vinaigrette, Caprese Salad, Chicken Alfredo Campanelle and Zuppa Toscana.

2012 AniversaRecipe – Spaghetti alla Carbonara
2011 AniversaRecipe – Bacon and Egg Spinach Salad

Recipe: Italian Bread Dipping Oil

Prep Time: 3 Minutes | Cook Time: 0 Minutes | Yield: 1 Dipping Plate | Level: Easy


  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp aged balsamic vinegar
  • 1 twig fresh rosemary, very finely mince a few leaves
  • 1 clove garlic, micro grated
  • 1/4 tsp finely grated parmesan
  • pinch crushed red pepper, finely minced
  • freshly ground black pepper

1 Pour olive oil on a small open plate or dish.
Extra Virgin Olive Oil







2 Drop aged balsamic into the oil.
Balsamic Vinegar 1Balsamic Vinegar 2
Balsamic Vinegar 3Balsamic Vinegar 4













3 Drizzle a little rosemary into the oil.
Olive Oil with Herbs
4 Add a little grated garlic.

5 Dust with a pinch of parmesan.

6 Sprinkle a few fine pieces of crushed red pepper.

7 Give it a grind of black pepper.

Purchase a good quality aged balsamic vinegar. A few dollars for a bottle is not going to be aged long enough. It’s runny, a little bitter and

undesirably thin. You only need a few drizzles so if you can afford it, buy a bottle for $15-20 dollars. When drizzled, it’s thick and syrupy.

I love when the crushed red pepper soaks in the olive oil, it wakes up the bright red color.

Anyone of these ingredients could be served alone or in combination with each other using olive oil as the base such as, garlic and black pepper, rosemary and garlic, parmesan and black pepper, crushed red pepper and balsamic.

Dip any kind of crusty bread that you love, French, Baguettes, Focaccia, etc.

Dish Designer

  • Exchange fresh rosemary for fresh thyme.
  • Add dried parsley, oregano or basil.
  • Add a pinch of salt.

Inspiration – Helen Horton
Cook with Sauces
Italian Bread Dipping Oil
Written by
Photographs and Styling by Helen Horton
Updated: September 1, 2013

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Genovese Pesto

Basil sauce with pine nuts, garlic, parmesan cheese, butter and olive oil.

The Sauce: Basil Pesto – Bright green basil with Parmigiana-Reggiana cheese, pine nuts and garlic are combined for a fragrant no cook sauce with multiple uses.

‘Great Sauces Transform Good Food into Gourmet’ 

Summer pasta with pesto

Fresh basil grows profusely in Northern Italy where in Genoa, pesto was born. But it’s also nurtured by gardeners in locations all around the world. One summer while visiting my sister Holly at her home in Texas, we cruised through her vegetable garden. Besides rows of tomatoes and peppers, she had a whole row of bright green basil plants with leaves in full bloom. “What recipes happen between your harvest and table?

“Pesto,” she said. “We love pesto.” I’d never made pesto before. Since I love basil I asked about how she makes her pesto. Basil is the anchor ingredient. Rather than the typical herb flavor builder in sauces, soups and pasta dishes, it is the dish.

Pesto means ‘to pound or crush’ because it is traditionally made with a marble mortar and wooden pestle. This recipe uses a combination preparation, modern food processor plus muscle pump grating.

Pesto mixed with spaghettiLight and fragrant, fresh and colorful, pesto is a no heat, no simmer, fast and fabulous pasta sauce for summer dining. In the time it takes to cook al dente pasta, you can make pesto. Add a heaping spoonful of pesto and stir to coat the noodles. Basil is peppery, pungent. It belongs to the mint family so it has a fresh ‘barely there’ hint of mint. A distinctive herb, it’s frequently associated with Italian, Thai and Indonesian cuisines. Available all year round, pesto could find it’s way to your table for a week night supper.

You might also enjoy Italian Spaghetti Ragu, Florentine Lasagna Rolls, Herb Garlic Bread, Parmesan Zucchini Crisps, White Pizza with Arugula, Amatriciana and Capreze Salad.

2012 AniversaRecipe – Fish Tacos with Pink Adobo Sauce and Glazed Carrot Sticks
2011 AniversaRecipe – Hot Fudge Sauce

Recipe: Pesto

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 1 Cup | Level: Easy

Pesto Ingredients

  • 2 cups tightly packed fresh basil leaves, 4 oz
  • 1/2 cup olive oil
  • 3 Tbsp pine nuts
  • 2 cloves garlic, finely grated
  • salt
  • 1 oz Parmigiana-Reggiana cheese, about 1/2 cup
  • 3 Tbsp butter, softened

Special Equipment – food processor

Add Parmigiana-Reggiana1 Place basil leaves, olive oil, pine nuts and garlic in a food processor and process until fairly smooth. Pour into a bowl.

2 Finely grate Parmigiano-Reggiano Add butter to basil mixturecheese then stir into basil mixture. Add softened butter and mix until incorporated.

Substitute a blender for the food processor or hand chop the ingredients until very fine like an Italian grandmother might make it.

Store leftover pesto in the fridge up to 1 week with a thin layer of olive oil over the top to seal out the air. This will retain the bright green basil color.

Pesto can also be frozen. Freeze in small containers (1/2 cup or less) with a thin layer of olive oil. This will preserve the bright green color of the sauce. Another way to freeze pesto is in an ice cube tray (place a thin layer of olive oil on each cube). Once frozen, pop out pesto cubes and place in a freezer zipper bag to use small amounts in various recipes such as: dips, soups, salad dressing, Salami, Pesto Tomatoes, Olives, Mozz, Pepperoncinisandwiches and dressing tomatoes.

Use pesto for pasta sauce or in meat sauce or soup. Spread on pesto pizza and sandwiches. Make pesto salad dressing or pesto dip. Drizzle on pesto tomato wedges or mix into steamed rice.

Dish Designer

  • Exchange pine nuts for walnuts, pecans or cashews.

Inspiration – Marcella Hazan’s recipe
Cook with Sauces
Genovese Pesto
Written by
Photographs by Helen Horton
Updated: July 1, 2013

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