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Tag Archives | SaucePic

Baba Ghannouj

Roasted eggplant dip with tahini, garlic, fresh lemon juice and spices.

The Sauce: Baba Ghannouj – A Middle Eastern eggplant dip with tahini, garlic, fresh lemon juice and regional spices. The smoky, creamy vegetarian dish is scooped up with toasted pita bread wedges or crisp pita chips.


Weaving middle eastern mezza dishes

Middle Eastern Mezza or Meze is like Spanish Tappas, small varied dishes of meat, beans, vegetables and grains with rich regional flavors. Often served for lunch, before the main dinner course or for appetizers at a party, everyone can spoon morsels onto their small plate or dip with pita bread or chips. This is the third edition in a Eggplantcontinuing thread of interlacing meze recipes. The first two are Hummus and Falafel with Tzatziki Sauce.

Baba Ghannouj is made with roasted eggplant, a royal purple vegetable with light yellow flesh. Roasted along with the eggplant, the aromatic garlic becomes mellow, golden and easily melds into the dipping sauce. The smoky flavor and rustic color invites the eyes and the palette with a traditional garnish of pomegranate seeds.

2011 AniversaRecipe – Frosted Maple Spice Cookies and Pumpkin Chocolate Chip Cupcakes

Recipe: Baba Ghannouj

Prep Time: 10 Min | Inactive

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Time: 45 Min | Cook Time: 1 Hour 40 Min | Yield: 2 1/2 Cups | Level: Easy


  • 3 lbs eggplant, about 2 large
  • 1 garlic bulb
  • 2 Tbsp tahini
  • 5 Tbsp fresh lemon juice
  • 2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 tsp olive oil, divided
  • pomegranate seeds

1 Preheat oven to 425 degrees.

Poking-holes-in-eggplant-skin2 Using a fork, poke lots of holes in the eggplant skin and place on a baking sheet lined with a rack.

3 Slice the top off the garlic bulb and place on a small sheet of foil. Drizzle with 1-2 teaspoons of olive oil and wrap so the steam won’t escape. Place on the rack with the eggplant.

Roasting-Garlic4 Roast in the oven for 60 minutes. Turn the eggplant over and take the garlic out to cool. Continue roasting the eggplant for 40 more minutes. Let cool for 20 or more minutes until cool enough to peel.

5 With a mesh strainer placed over a bowl, begin peeling the eggplant with your fingers placing the flesh in the strainer. Allow to strain the liquid for 20-30 minutes.

Peel-and-strain-eggplant6 Place the flesh in a food processor. Squeeze the garlic out of the skins into the food processor. Add the tahini, lemon juice, smoked paprika, cumin, salt and pepper. Process until smooth.

7 Place in a bowl with the remaining drizzle of olive oil and sprinkle with pomegranate seeds. Serve with pita bread or chips.

Poking the eggplant in multiple places helps prevent it from exploding. Make sure the eggplant is cooked until very Japanese-eggplanttender. Straining the flesh helps keep the texture thick enough for dipping consistency.

Spell it ghanoush, ghanoush or other local variations, it’s perfect alone our served in a bevy of mezza dishes.

Serve with other mezza dishes like hummus and falafel with tzatziki.

Dish Designer

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: November 1, 2012

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Pearl Balls with Ponzu Dipping Sauce

Tender, sweet, rice-coated pork meatballs dipped in soy sauce and fresh lime.

The Sauce: Ponzu Dipping Sauce -This sparky, vibrant Asian dipping sauce featuring fresh lime juice is addictive. A soy sauce and lime combination, fresh squeezed citrus brightens an already perky sauce made with vinegar and hot chili sauce.


Go ponzu

Maybe its the simple pork meatballs with a little crunchy water chestnut Bamboo-Steamertexture. Maybe its the tender rice jacket the pork balls are wrapped in. But really, it’s the perky ponzu dipping sauce with fresh lime juice that reels you in. With just enough heat and zing, it converts simple steamed pork meatballs into an explosion of Asian umami deliciousness. Serve as a main course for dinner or as an appetizer with Asian dishes. This dish always gets rave reviews.

2011 AniversaRecipe – Lemon Poppy Seed Cupcakes

Recipe: Pearl Balls with Ponzu Dipping Sauce

Prep Time: 20 Minutes | Inactive Time: 30 Minutes | Cook Time: 15 Minutes | Yield: 30 Meatballs | Level: Easy

Pork-MixturePearl Balls

  • 1 1/4 cups sweet rice
  • 1 lb ground pork
  • 2 Tbsp water
  • 1 egg
  • 1 Tbsp soy sauce
  • 2 Tbsp finely chopped water chestnuts
  • 1 tsp minced ginger root
  • 2 tsp cornstarch
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • dash of black pepper

Ponzu Dipping Sauce

  • 1/4 cup soy sauce
  • 1/4 cup white vinegar
  • 1 tsp fresh lime juice
  • 1/2 – 1 tsp black bean chili sauce

Special Equipment – bamboo steamer

Pearl Balls
Soaking-Sweet-Rice1 Place sweet rice in a small bowl and cover with water and soak for 30-60 minutes. Rice will expand a little. Drain the water.

2 Meanwhile, mix the pork, water, egg, 1 tablespoon soy sauce, water chestnuts, ginger root, cornstarch, salt, sugar, and pepper in a medium bowl.

3 Form about 28-30 tablespoon size meatballs. Put each meatball in the rice and roll around to coat. Place in the palm of Pearl-Balls-Riceyour hand with fingers curved to form a bowl shape. Move hand in a circular motion forcing the rice to lightly embed in the meatball and casting off excess rice.

4 Spray or brush a thin coat of oil on the insides of a 9-10” two layer bamboo steamer. Line about 15 meatballs in each section of the steamer so that they’re close but not touching. Place the lid on.

Pearl-Balls-Steamer-Layers5 In a large wok or skillet, bring about 1 1/2 inches of water to a rolling boil. Set the steamer into the water making sure the water does not touch the bottom rack of meatballs. Steam for 15 minutes then set on a large platter. Serve with ponzu dipping sauce.

Ponzu Dipping Sauce
6 Meanwhile, combine 1/4 cup soy sauce, vinegar, lime juice and chili sauce. Serve in small bowls for dipping Pearl Balls.

Sweet rice can be purchased at an Asian grocer. It is a short grain rice that is slightly transparent when cooked. ‘Sweet’ is a misnomer as it is not actually sweet but more glutinous than the regular sticky rice. To substitute Calrose or other Asian short grain rice, soak for 3 hours.

Gyoza-Chili-Black-BeanChinese chili sauce can be purchased at an Asian grocery store and keeps in the fridge for a long time. There are many varieties. The one used in this recipe is my favorite and is Chili Black Bean sauce.

Bamboo steamers are not too expensive and may be purchased at a kitchen goods store or online. Besides this recipe they are great for steamed dumplings and other steamed meats and vegetables. Plus serving from the steamer gives an Asian flare to the presentation.

Use as a dinner entrée, as an appetizer for a buffet, or a side with Asian cuisine.

Dish Designer

  • Exchange sweet for Calrose rice (see Notes above for soak time).

Inspiration – Ying Ling Liu
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: October 1, 2012

Continue Reading · 1

Falafel with Tzatziki Sauce

Golden brown chick pea patties with tzatziki cucumber sauce.

Manna in the wilderness

When the Children of Israel fled from Egypt they experienced many miracles, not the least of which was walking across the Red Sea river bed. Traveling through the wilderness in the hot, sandy desert presented the imminent problem of obtaining food. How could they witness this miraculous water rescue only ‘to kill this whole assembly with hunger’ (Exodus 16:3)? Every day God sent Manna from heaven. These daily doses of wafers sweetened with honey (Exodus 16:31) were round (Exodus 16:14), perhaps like small pita bread. Seasoned with coriander (Exodus 16:31), they were familiar flavors of the region.

Falafel-Lunch-Plate-Lettuce-Tomatoes-Pita-Chips-AvocadoFeaturing some of these flavors, here is my homemade Falafel recipe. Sure I’ve made it out of a box mix but it doesn’t taste nearly as good as the fresh Falafels I’ve eaten on my travels in the Middle East. Pick up some fresh parsley and you’ve likely got the rest of the ingredients in your pantry and fridge if you keep ground coriander in your spice cupboard.

For the record, if I’m caught in a situation eating Manna from heaven, I hope it is seasoned with cinnamon and honey.

2011 AniversaRecipe – Cheddar Zucchini Bake

Recipe: Falafel with Tzatziki Sauce

Prep Time: 15 Minutes | Cook Time: 12 Minutes | Yield: 4 Servings | Level: Easy


  • 1 15-ounce can chick peas, drained
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup fresh parsley leaves
  • 1 egg
  • 1 tsp fresh lemon juice
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1/8 tsp black pepperFalafel-mixture-food-processor-triple-party-batch
  • pinch cayenne pepper
  • 1 tsp baking powder
  • 3/4 – 1 cup plain dry bread crumbs
  • oil for frying
  • 4 pocket pita round sliced in half
  • shredded lettuce
  • diced tomatoes

Tzatziki Sauce

  • 1 cup plain yogurt
  • 1/2 cucumber, peeled, seeded and finely dicedTzatziki-Sauce
  • 2 tsp fresh dill, finely chopped
  • 1 Tbsp mayo or olive oil
  • 1 tsp fresh lemon juice
  • 1/4 tsp cumin
  • 1/8 tsp salt

Special Equipment – food processor

Tzatziki Sauce
1 In a small bowl, combine yogurt, cucumber, dill, olive oil, 1 tsp lemon juice, cumin and salt. Place in the fridge to meld flavors.

Falafel-mixture2 Place chick peas, onion, garlic, parsley, egg, 1 tsp lemon juice, cumin, coriander, salt, peppers and baking powder in a food processor. Process until it becomes a paste with fine texture but not smooth.

3 Dump the mixture into a bowl. Slowly mix in bread crumbs until mixture is not sticky but holds together.

4 Form the mixture into 16 small patties.

5 Heat 1/4-inch of oil in a Browning-Falafelfrying pan to medium-high heat. Brown patties until golden on both sides, about 2-3 minutes each side. Don’t over crowd. Remove to a rack placed over a sheet pan to drain.

6 Place 4 falafel in each pita pocket. Spoon Tzatziki sauce over and add shredded lettuce and diced tomatoes.

Falafel can also be made without a food processor. Using a fork or pastry cutter, break down the chick peas and add finely chopped onion, garlic and parsley. Then mix in the rest of the ingredients as directed.

Chick peas are also called garbanzo beans. When draining the chick peas, save the liquid to adjust the consistency of the mixture as desired.

To seed a cucumber, cut in half lengthwise and drag a small spoon down the middle to remove the pulp and seeds. This part of the cucumber would make the Tzatziki Sauce too runny.






Traditionally, Falafel is made in balls rather than patties. Patties are easier to brown on both sides and require less oil. Make balls as desired, but use a little more oil for browning on all sides. They could also be deep fried in a large quantity of oil.

 Fresh-Lettuce-and-Garden-Ripened-TomatoesFor Middle Eastern appetizer, serve with tzatziki as dipping sauce. Falafel pairs well with hummus and pita chips.

Serve falafel patties as a lunch plate with pita chips, tzatziki sauce, shredded lettuce and diced tomatoes. Garnish with fresh parsley and add sliced avocado.


Dish Designer

  • Exchange pita pocket bread for pita rounds. Fold in half with falafel inside similar to a taco.
  • Exchange 2 teaspoons of fresh dill for 1 tsp of dried dill.
  • Increase cayenne for more heat as desired.

Falafel-Lunch-Plate-Lettuce-Tomatoes-Pita-ChipsInspiration – Sean’s Falafel
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: August 1, 2012

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Burgers with Creamy Mustard Sauce

1 of 4 part series ”Burgers and Dogs”. Click here for part 2, click here for part 3, and click here for part 4.

Creamy mustard sauce on a grilled hamburger with tomato, onion and lettuce.

Summer family reunion good times

Our family traveled by VW bus from southern California to Beaver, Utah for our reunion on a mostly boring marathon drive except for the thrilling stretch just outside Victorville, CA. The highway is graded smooth now but it used to be a roller coaster road. For hours I looked forward with grade schooler anticipation to this part of the journey. Memories of reunion days include sailing boats on

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the irrigation ditch, picking fresh vegetables from Grandpa Horton’s flourishing garden and the child size doll house on the south porch. Then there’s feasting on family heritage food at picnics and gatherings.

Mustard-and-MayoThis is the place where I started making my own creamy mustard sauce for our burgers. Uncles grilled and aunts served up salads along with black olives and potato chips. The cousins laughed, ate and enjoyed the feast. My sister Sharon demonstrated the virtues of mixing mustard and mayo together, “because,” she insisted, “it tastes better.” She put mayo and mustard right on my toasted bun and with the knife, swirled it into pale yellow burger sauce. Hooked for life, it wasn’t until much later when I realized burger joints were serving similar sauces on burgers, some with mustard and some with ketchup. In fact, most fast food drive thru’s have mayo based sauce.

It doesn’t take much to make this simple burger sauce and tastes different than if you spread mayo and mustard separate. With just the right amount of spiciness and creaminess, it moistens and enhances your burger.

2011 AniversaRecipe – Chocolate Cinnful Cookies

Recipe: Burgers with Creamy Mustard Sauce

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 6 Burgers, 1 Cup Sauce | Level: Easy


  • 1/2 cup spicy brown mustard
  • 1/2 cup mayo
  • 6 toasted seeded buns
  • 6 grilled hamburgers
  • 6 slices tomato
  • 6 slices cheese
  • 6 slices onion
  • 6 leaves of lettuce

1 In a small bowl, combine the mustard and mayo.

2 Slather the creamy mustard sauce on both bun halves.

3 On the bottom bun, place the burger, tomato, onion and lettuce. Top it with the other half of the bun.

Grill, broil or fry the hamburgers.

Toast the buns on the cut sides and outsides of each bun.

Ketchup-and-Mayo-SauceAdd dill pickle slices, bacon, or hot peppers if desired.

If you substitute ketchup for mustard, it also makes Fry Sauce.

This sauce is delicious on ham and roast beef sandwiches. It can also be used as a dressing for potato salad.

Dish Designer

  • Exchange spicy brown for ball park or Dijon mustard.
  • Exchange mustard for ketchup for a creamy ketchup sauce.

Burgers-with-Creamy-Mustard-Sauce-CukeInspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton

Continue Reading · 3

Gyoza with Dipping Sauce

Japanese dumplings steamed and pan fried, dunked in a soy and vinegar dipping sauce.

Oil and water don’t mix, or do they?

Tradition has it that Japanese traders who crossed the East China Sea to buy and sell wares also bought a cache of Chinese dumplings to take home.  By the time they arrived the dumplings were cold so the Japanese mama-sans would pan fry and dip them in a potent soy sauce with vinegar spiked with chili black bean sauce.  This dish became known as Gyoza.  The small dumplings are steamed soft on the top and pan fried to a crispy golden brown on the bottom.  The filling is a combination of pork and cabbage with ample fresh ginger and garlic.  I love these little morsels of meat wrapped in delicate and crispy dough.

Goyza-With-Dipping-Sauce2The ‘piece de resistance’ is the sauce.  It imparts umami, or savoriness which is the fifth basic taste distinguishable on the human palate.  Sweet, sour, salty and bitter are the other four.  The thin but potent dipping sauce has perky, savory umami. Dunking the Gyoza makes it the first taste on your tongue. When you bite in to the meat filling, it adds even more umami.

The cooking process is simple but unique.  With as much contrast as East and West, Gyoza is steamed and fried in a one-stop cooking process.  Here’s where a mix of oil and water don’t repel but diplomatically take turns in the cooking process.  First the water steams the meat filling plus the top and sides of the dumpling.  Once all the water has evaporated, the oil kicks in to pan fry the bottoms to a crispy golden brown.   Serve with the savory dipping sauce.

2011 AniversaRecipe – Thai Chicken with Fresh Basil

Recipe: Gyoza and Dipping Sauce

Prep Time: 45 Minutes | Cook Time: 8 Minutes per Batch | Yield: 3 Dozen | Level: Moderate


  • 4 cups loosely packed finely chopped Napa cabbage
  • 1/2 tsp salt
  • 1/2 lb ground pork
  • 1/2 Tbsp microplane grated fresh ginger
  • 2 cloves garlic, microplane grated
  • 1/4 cup green onion tops, chopped
  • 1/2 tsp sugar
  • 1 package of gyoza skins, about 3 dozen
  • 2 Tbsp vegetable oil
  • 1/2 cup very warm water

Dipping Sauce

  • 1/3 cup soy sauce
  • 1/3 cups white vinegar
  • 1/2 tsp Chili with Black Bean

Special Equipment – 8” or 9” non-stick skillet

1 Place the shredded cabbage in a medium bowl.  Mix in the salt and set aside for 5 minutes.

2 In the meantime, combine the pork, ginger, garlic, onion and sugar in another bowl. Using fingers mix well to distribute ingredients evenly.

3 Squeeze the cabbage one handful at a time, discarding the water.  Add cabbage to the meat mixture and work in until evenly combined.

4 Place 2 teaspoons of the mixture in the center of a Gyoza skin.
5 With a wet finger, apply a thin coat of water around the edge of the Gyoza skin.
6 Fold in half.
7 Make a small pleat on the left side.
8 Make 4-5 more small pleats and press to seal applying a little more water with a wet finger as needed.
9 Place on a tray or baking sheet and cover with plastic or a towel to keep them from drying.
10 In an 8-9” non-stick frying pan, place 1 Tablespoon vegetable oil and 1/4 cup very warm water.   Arrange 18 Gyoza dumplings in the pan so they are touching each other but not packed tightly. ;)
11 Cover and place on the stove set at medium high.  Cook for about 5-6 minutes.
12 Remove the lid and continue cooking until the water has steamed out and the bottoms are crisp and golden brown, 1-2 minutes.
13 Using a large spatula lift the Gyoza out and flip so the brown side is facing up.  Repeat for the second batch. Serve with the crispy golden brown side facing up along with the Gyoza Dipping Sauce.
Dipping Sauce
14 Combine the soy sauce, vinegar and chili black bean sauce in a small bowl.

15 Serve in a saucer for sharing or individual dipping bowls.

Napa Cabbage – Use the frilly, leafy top half of the head of cabbage avoiding the thick, white stalks.
Allowing the salt to draw out the water in the cabbage then squeeze and discard water.  It keeps the meat mixture from becoming soggy.

Without a microplane grater, finely mince the ginger and garlic.

Gyoza Skins are basically the same as wonton wrappers except they are round to create a half moon shape when folded.  They are also a little thicker which helps to hold their shape when they are pan fried.  Substitute wonton wrappers by using a 3” round cookie cutter. Egg roll wrappers may also be used and cut to size.   Find Gyoza skins in the produce department of most supermarkets or at an Asian market.

Cooking Gyoza – Using a gas stove, turn the burner on and set the loaded pan on the heat.  Using an electric stove, turn the burner on to heat but don’t place the pan on the burner until it is heated to medium high.

Gyoza-Chili-Black-BeanChili Black Bean – Find Chili Black Bean at an Asian grocery store. It keeps for a year or more in the fridge. Substitute with Chinese chili sauce and a little sesame oil.

Umami – “Taking its name from Japanese, umami is a pleasant savoury taste imparted by glutamate, a type of amino acid, and ribonucleotides, including inosinate and guanylate, which occur naturally in may foods including meat, fish, vegetables and dairy products.  As the taste of umami itself is subtle and blends well with other tastes to expand and round out flavors, most people don’t recognize umami when they encounter it, bit it plays an important role making food taste delicious.” From Umami Information Center.

Another name for Gyoza is Pot Sticker.

Dish Designer

  • Exchange napa cabbage for regular cabbage but chopped it very finely or parboil before chopping to soften.
  • Exchange ground pork for ground chicken.
  • Exchange fresh ginger for 1/2 ground ginger.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 1, 2012

Continue Reading · 2

Dulce de Leche

Sweetened milk simmered to a rich, sweet sauce

Milk jam

This sweet chestnut-colored milk sauce is liquid candy. It’s a caramel sauce stunt double however the flavor is like rich sweet milk rather than caramelized sugar. Dulce-de-Leche-JarredSmooth and creamy, it drizzles and drips nicely over desserts and makes a mug of hot chocolate gourmet. Keep some stowed away in the fridge for a quick and delicious warm cup of Dulce de Leche Steamed Milk. Try on pastries, pies, ice cream, cupcakes, and brownies. Sweeten and flavor frosting. A Latin American sauce, in Argentina and Uruguay it translates as ‘candy of milk’ or ‘milk jam’. Spread on a slice of toast or English muffin.

2011 AniversaRecipe – Cheeky Cheese Biscuits

Recipe: Dulce de Leche

Prep Time: 8 Minutes | Cook Time: 1 Hour 15 Minutes | Yield: 1 Cup | Level: Easy


  • 1 14-ounce can Sweetened Condensed Milk

Special Equipment – Oven proof dish such as a pie plate and a large roasting pan

1 Preheat oven to 425 degrees.

2 Pour the milk into an oven proof dish.
3 Cover with foil. Place in a roasting pan or similar pan and fill with water until it rises about half way up the side of the oven proof dish. Bake at 425 degrees for 60-75 minutes checking once or twice to ensure the water doesn’t boil dry.
4 Remove from the oven and carefully take the dish out of the roasting pan. Pull off the foil. The color will change from cream to peanut butter.
5 Whisk the sauce until it is even and very smooth, about 3 minutes. Cool completely then store in the fridge.
Choose a large roasting pan which will hold more water to avoid the need to refill the water during this process.

The bake time of the sweetened milk depends on how thick the sauce will become.

Using the oven is the safest method of transforming sweetened condensed milk into ducle de leche and much cheaper than purchasing it. It can also be made on the stove or in the microwave.

Stovetop Method – Remove the label from the can of sweetened condensed milk. Pierce 3 holes in the top of the can. Place in a sauce pan and fill the sauce pan with water 3/4 of the way up the side of the can. Bring the water to a simmer and simmer for 3-4 hours. Check every half hour to ensure the water has not gone dry. Remove with tongs and pour dulce de leche into a bowl. Whisk until it becomes smooth.

Microwave Method – Empty the sweetened condensed milk into a large microwave safe bowl. Microwave on medium power for 2 minutes. Remove and stir with a

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whisk. Microwave another 2 minutes and remove and stir. Microwave on med-low power for 15-25 minutes or until milk turns thick and peanut butter colored, stirring every few minutes.

Dulce de Leche Steamed Milk – Place 3 tablespoons of dulce de leche in a mug. Fill with steaming hot milk and stir to combine.

Serve over ice cream or drizzled in a parfait. Top Tres Leches Cupcakes.

Dish Designer

  • Use this sauce to make ducle de leche frosting.
  • Add a spoonful to hot chocolate.
  • Swirl in vanilla ice cream or drip on brownies.
  • Dress up pastries, pies or cheesecake.

Inspiration – Bakers Royale
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: April 27, 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


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.



• 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
sauces over under and through
Written by Helen Horton
Photographs by Helen Horton

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Buffalo Wings with Bleu Cheese Dipping Sauce

Spicy baked Buffalo wings with chunky bleu cheese dipping sauce.

The Sauce: Bleu Cheese Dipping Sauce – Thick enough to cling to spicy buffalo wings, this chunky, creamy fresh bleu cheese sauce cools a bit of the heat and coats a drum or flat in sharp, salty cheese dressing. It has cream mayo, tangy sour cream and buttermilk plus a hint of vinegar and chives.


Wings in the wings

Buffalo is the version of wings that began the wing craze. This simple, straightforward Buffalo wing recipe will ramp up your Super Bowl party. Here’s how to keep them coming from pre-game commentary to halftime and right through the last touchdown. You need wings in the wings.

buffalo wingsBefore the game
• Cut and dry the amount of wings you want.
• Make double, triple or quad batches of bleu cheese dipping and Buffalo sauces depending on how many wings you’re serving.
• Cut up a plethora of colorful and crispy vegetables sticks.

During the game
• Bake a batch of wings and coat with Buffalo sauce.
• Serve with dipping sauce and vegetables.
• Throw out the foil liner, reline and bake off another batch of wings. Coat with sauce.
• Repeat.

You can also bake two sheets of wings at the same time but halfway through when you turn the wings, switch the shelves. These are messy good so stack napkins around the room and on the buffet table. Keep ‘em coming and keep ‘em happy.

More about wings

2011 AniversaRecipe—Chicken with Pencil Asparagus

Recipe: Buffalo Wings with Bleu Cheese Dipping Sauce

Prep Time: 15 Minutes | Inactive Time: __ Hours | Cook Time: 35-40 Minutes | Yield: 24 Wings | Level: Easy

Ingredientsbuffalo wings

  • 12 chicken wings, drums and flats split, tips removed (about 3 ½ -4 lbs)
  • 6 Tbsp butter
  • 1 small clove garlic, minced
  • 1/4 cup hot sauce
  • dash kosher salt
  • celery sticks
  • carrot sticks

Bleu Cheese Dipping Sauce

  • 1 cup crumbled bleu cheese, divided
  • 3 Tbsp sour cream
  • 3 Tbsp buttermilk
  • 1/4 cup mayo
  • 1 Tbsp white wine vinegar
  • 1/2 Tbsp minced chives
  • 3-4 grinds of pepper
  • salt

Wings with Buffalo Sauce
1 Preheat the oven to 375 degrees.

2 Dry the wings with a paper towel so they will brown well.

3 On a baking sheet lined with non-stick foil or parchment, arrange the wing parts so they are not touching. Bake on 375 degrees for 35-40 minutes turning once halfway through.

4 In the meantime, combine the butter and garlic in a small bowl and melt in the microwave. Add the hot sauce, salt and pour into in a bowl large enough to hold the wings.

5 Add the wings and stir to coat.

Bleu Cheese Dipping Sauce
6 Meanwhile, combine 1/2 cup bleu cheese, sour cream, buttermilk, mayo and vinegar in a food processor or blender. Process until smooth.

7 Stir in remaining 1/2 cup of bleu cheese, chives and pepper. Taste and adjust for salt if needed.

8 Serve wings with bleu cheese dipping sauce , celery and carrot sticks.

Save the tips in a bag in the freezer. Continue adding to the bag until there are enough to make chicken stock or add to other chicken bones for stock.

Choose a hot sauce with the amount of heat you like or serve half the wings with mild and half with hot.

Increase or decrease the bleu cheese for a mild or potent bleu flavor. The type of bleu cheese chosen will also determine potency.

Bleu Cheese Dipping Sauce could be made ahead. Make a double batch to dress salads later in the week.

Enjoy the bleu cheese dipping sauce on salad.

Dish Designer

  • Exchange celery and carrots for fresh green beans, sugar snap peas, red and orange bell pepper strips or jicama sticks.

Inspiration – Alton Brown and Emeril Lagasse
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: Dec. 26, 2012

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Corn Chowder with Bacon

Part 1 of 4 part series “National Soup Month”. Click here for Part 2, click here for Part 3, click here for Part 4.

Sunflower corn chowder

Last year when I moved to Washington, DC I left behind my cupboard full of spices. That was a bitter sweet moment; bitter because I felt like I was leaving behind some of my best friends, sweet because purchasing all new, fresh herbs and spices was definitely enjoyable. I purchased a block of basics, ‘use them every day’ collection and then added additional spices as recipes required.

A couple of months ago I was buying a spice I needed and happened on to a BOGO ‘buy one get one’ sale. Since I have pretty much built out a rainbow of options, I looked around for one that I might not use as often but didn’t have yet. I selected Turmeric for Middle Eastern cuisine. Busy with other cooking projects, it sat in my spice box until today.

It’s a chilly rainy day and I wanted to simmer some soup for supper. One of the Corn Chowder ingredients is turmeric. I knew that was the soup I just had to cook since it was just begging to join the party. I made up a pot with corn, potatoes, bacon, cheese and onion. The turmeric not only adds a subtle earthy flavor but it enriches the pale yellow color of the soup to a sunflower yellow. If you

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don’t have Turmeric on hand, no worries, as it’s a delicious soup without it. But if you do, celebrate with a warm and earthy pot of Corn Chowder for supper tonight. This corny soup is comfort in every spoonful. The kernels of corn with the rich sauce, smoky bacon, tender potatoes and cheese make this a perfect soup for a cold winter evening. It freezes well so double and store in pouches for busy days or drop-in guests.

Click here for more about soup.

2011 AniversaRecipe—Meyer Lemon Thyme Roast Chicken

Recipe: Corn Chowder with Bacon

Prep Time: 10 Minutes | Cook Time: 45 Minutes | Yield: 10 Cups | Level: Easy

The Sauce
8 slices thick Bacon, diced
2 cups diced Onion, about 2 medium
1/4 cup Flour
1 tsp Kosher Salt
1/2 tsp freshly ground Black Pepper
1/4 tsp Turmeric
6 cups Chicken Stock
3 cups medium diced Potatoes, about 2 medium
5 cups frozen corn
1 cup Half and Half
1 cup grated Cheddar Cheese, 4-oz
Parsley, chopped

Preparation Instructions
1. In a large pot, brown bacon until crisp, about 5-7 minutes. Remove half the bacon and set aside for the garnish. Remove half of the fat from the pot.

2. Add the onion and cook until transparent, about 8-10 minutes.

3. Stir in the flour, salt, pepper and turmeric and cook for 2 minutes.

4. Add chicken stock and deglaze the pan. Add the potatoes and bring to a boil then simmer until potatoes are tender, about 15 minutes.

5. Add the corn, Half & Half and cheese. Cook for about 5 minutes until the cheese is melted. Adjust salt and pepper.

6. Serve warm garnished with crumbled bacon and chopped parsley.

Dish Designer
• Omit turmeric.

Inspiration—Ina Garten
sauces over under and through

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