It has been a long freaking time since I have posted something. Since I only really get time to post on the weekend, and it seems like for the past 5 weekends we have not been home, it becomes terrible difficult to find the time. Now since I am not feeling well, and I have put Sylvia to work ;-) I have a little time.
Todays recipe I made a couple of weeks ago and got rave reviews. Hopefully I remember how it all went down. Here is what you will need.
2 pork tenderloins, silver skin removed
4 large carrots, chopped up
2 onions, chopped
3 cloves of garlic
2 cups of chicken stock
3/4 cup heavy cream
Salt
Pepper
Smoked Paprika
Pinch of cayenne
garlic powder
I a pot, pour in the chicken stock and add the onions, carrots, and garlic and bring to a low simmer uncovered for about 20 minutes or until the carrots are soft. In a heavy bottom frying pan (one with a lid) heat up a few table spoons of extra virgin olive oil over medium heat. Mix all of the seasonings together, and rub the tenderloin with all over with it. When the pan is hot, put the meat in and put the lid on the pan. This will make the meat cook a little faster. Sear until it is nice and deep golden on both sides. Remove the meat when it is cooked and let rest under some aluminum foil. In the same pan that the meat was in, pour the chicken stock mixture in to de-glaze the pan. This will pick up all the little pieces of meat left on the pan that are full of flavour. Once all of the good stuff is lifted off the bottom, transfer the mixture into a blender and blend just until it is smooth, the transfer it back into the frying pan. Finally, add the heavy cream to the carrot blend.
Serve the meat with some mashed potatoes and your favourite steamed veggies, and pour the sauce right over the meat and potatoes.
Alternatives:
-I don't really have any, but I suppose the cream could be replaced with evaporated milk.
Until next time,
-d
PS, I might start taking some pictures and posting them, if I am feeling adventurous in the future.
Showing posts with label Sauces. Show all posts
Showing posts with label Sauces. Show all posts
Saturday, January 15, 2011
Monday, August 23, 2010
Spaghetti Bolognese Sauce - Update
Just an update to my Spaghetti Bolognese sauce found here, faithful readers AlindaundMarkus pointed out that a real, authentic Bolognese should have a splash of red wine. The recipe is now updated. Thanks very much.
-d
-d
Saturday, July 31, 2010
Spaghetti Bolognese Sauce
Before I begin with my next recipe, if you come here looking for Lexie, she can either be found here or you can just scroll down past this post (but only after you take a minute to read my sauce ;-) ). Anyway, Spaghetti sauce. I believe that everyone and their dog has their own different spaghetti sauce incarnation, and that is the beauty of a spaghetti sauce, because you can put whatever you want into it. I would love to hear about your favourite way of preparing spaghetti. Here is my Bolognese sauce that I like to prepare, and here is what you will be needing:
1 1/2 pounds of extra lean ground beef
796ml can of diced tomatoes
156ml can of tomato paste
2 shallots (or half large red onion) diced
3-4 gloves of garlic finely chopped
1/2 red pepper
1/2 green pepper
3-4 carrots, coarsely chopped and steamed
Quart of button mushrooms (optional)
salt & pepper and your favourite herbs & spices. I like to use
Lots of Oregano
Basil
Couple of pinches of sage
Few pinches of Thyme
Couple of pinches of Rosemary
Couple of shakes of crushed red peppers
Tiny pinch of Cayenne pepper
Tiny pinch of chipotle pepper
3 Bay leaves
Peel and cut up the carrots and steam them until they are tender. Put them in a food processor or blender (I don't have a food processor, hence the blender, but if you have a food processor, use that instead) with a little of the diced tomatoes (to help liquify them) and blend until smooth.
In a heavy bottomed pot, heat on medium with a generous splash of olive oil. Saute the onions and garlic until the onion start to lose their colour. Add the meat and cook until it is just brown, then add the tomato paste and the blended carrots from above. Reduce the heat a little and cook the paste and carrots for about 7 or eight minutes. Add the diced tomatoes and everything else at this point, including all of the herbs and spices. Reduce the heat further, to low and cover. Cook for as long as you can, as it will get better the longer that you can cook it, and stir occasionally.
Alternatives:
-For a leaner meal, substitute ground chicken or turkey for the ground beef
-You can add meatballs to the sauce by combining:
1/2 pound of ground beef
2/3 cup of bread crumbs
1 egg
1/2 tsp garlic powder
few shakes of crushed chili pepper
Make into about half inch balls and parboil them in some water for a few minutes, then add to the
completed sauce and simmer
-Steam different veggies like Broccoli or Cauliflower
-Add a splash of Red wine to the sauce, before you add the tomato paste. Let it cook for a little minute to cook off some of the acohol.
So I think that is everything. I does seem like a lot of stuff, but it is just constituents that most people, I think have in their kitchen. If you don't have all the stuff, not to worry, it will still be great!
Until next time
-d
1 1/2 pounds of extra lean ground beef
796ml can of diced tomatoes
156ml can of tomato paste
2 shallots (or half large red onion) diced
3-4 gloves of garlic finely chopped
1/2 red pepper
1/2 green pepper
3-4 carrots, coarsely chopped and steamed
Quart of button mushrooms (optional)
salt & pepper and your favourite herbs & spices. I like to use
Lots of Oregano
Basil
Couple of pinches of sage
Few pinches of Thyme
Couple of pinches of Rosemary
Couple of shakes of crushed red peppers
Tiny pinch of Cayenne pepper
Tiny pinch of chipotle pepper
3 Bay leaves
Peel and cut up the carrots and steam them until they are tender. Put them in a food processor or blender (I don't have a food processor, hence the blender, but if you have a food processor, use that instead) with a little of the diced tomatoes (to help liquify them) and blend until smooth.
In a heavy bottomed pot, heat on medium with a generous splash of olive oil. Saute the onions and garlic until the onion start to lose their colour. Add the meat and cook until it is just brown, then add the tomato paste and the blended carrots from above. Reduce the heat a little and cook the paste and carrots for about 7 or eight minutes. Add the diced tomatoes and everything else at this point, including all of the herbs and spices. Reduce the heat further, to low and cover. Cook for as long as you can, as it will get better the longer that you can cook it, and stir occasionally.
Alternatives:
-For a leaner meal, substitute ground chicken or turkey for the ground beef
-You can add meatballs to the sauce by combining:
1/2 pound of ground beef
2/3 cup of bread crumbs
1 egg
1/2 tsp garlic powder
few shakes of crushed chili pepper
Make into about half inch balls and parboil them in some water for a few minutes, then add to the
completed sauce and simmer
-Steam different veggies like Broccoli or Cauliflower
-Add a splash of Red wine to the sauce, before you add the tomato paste. Let it cook for a little minute to cook off some of the acohol.
So I think that is everything. I does seem like a lot of stuff, but it is just constituents that most people, I think have in their kitchen. If you don't have all the stuff, not to worry, it will still be great!
Until next time
-d
Thursday, July 8, 2010
Wife's Salad Dressing
For most salads that we make these days, the dressing for the salad usually consists of this simple vinaigrette that Sylvia makes. We used to make it with white vinegar, which made the colour neutral for whatever that you put it on. In recent years though, we have switched over to a Balsamic vinegar, because Balsamic tastes just so much better. The trade off though, is that your salad becomes quite a few shades darker, so the presentation isn't as nice, but as I said, it tastes better. So here it is, in all its glory.
Start with 2 parts Olive oil (we use extra light, but any kind will do) to one part Balsamic vinegar. We typically use around 300ml of oil to 150ml of vinegar
Nice squirt of mustard
Dollop of Mayonnaise (a heaping tablespoon)
Pepper and a little salt
Few shakes of Garlic Powder
Few shakes of Onion Powder
Whisk all the ingredients together or shake up in a salad dressing cup and enjoy. It lasts quite long when put in the fridge, but the oil typically emulsifies (hardens) and you just have to take it out of the fridge for 5- 7 minutes before use, to sort of "defrost" it.
Some Alternatives:
You can use a little real garlic and onion (finely chopped) instead of powdered stuff.
Use Dijon instead of regular mustard for an extra kick.
-d
Start with 2 parts Olive oil (we use extra light, but any kind will do) to one part Balsamic vinegar. We typically use around 300ml of oil to 150ml of vinegar
Nice squirt of mustard
Dollop of Mayonnaise (a heaping tablespoon)
Pepper and a little salt
Few shakes of Garlic Powder
Few shakes of Onion Powder
Whisk all the ingredients together or shake up in a salad dressing cup and enjoy. It lasts quite long when put in the fridge, but the oil typically emulsifies (hardens) and you just have to take it out of the fridge for 5- 7 minutes before use, to sort of "defrost" it.
Some Alternatives:
You can use a little real garlic and onion (finely chopped) instead of powdered stuff.
Use Dijon instead of regular mustard for an extra kick.
-d
Wednesday, June 9, 2010
Rose Sauce
So I had some company come over the other day and I needed to whip up a sauce that was both tasty and easy because I was limited with time and I was cranky, so I came up with this Rose Sauce.
1 or 2 shallots (depending on the size) finely chopped
3 or 4 cloves of garlic, finely chopped
2 tablespoons of butter plus 1 tablespoon of EVOO (prevents the butter from burning)
1.5 cups of milk
3 teaspoons of flour
1/2 cup of crushed tomatoes
2 tablespoons of fresh or dried parmesan cheese
3 tablespoons of shredded mozzarella cheese
couple of shakes of crushed red peppers
pinch of sage
few generous pinches of Basil
few generous pinches of Oregano
salt and pepper
little bit of chipotle seasoning if you can get some
In a sauce pan, heat the butter and EVOO over medium heat. Add the shallots and the garlic and saute until nicely caramelized. Add flour to a measuring cup and add water and stir until flour is blended with the milk, then add to the pot. Whisk continually until the sauce start to thicken. Add the tomatoes and the seasonings and cheese, and reduce the heat to low, stirring occasionally.
I used dried herbs, as that is all I had, but fresh herbs is absolutely welcome when available.
This took me about half an hour to make, as I wasn't entirely sure what I was making until I really started going at it. The sauce was served over a bed of spaghettini.
Enjoy
-d
1 or 2 shallots (depending on the size) finely chopped
3 or 4 cloves of garlic, finely chopped
2 tablespoons of butter plus 1 tablespoon of EVOO (prevents the butter from burning)
1.5 cups of milk
3 teaspoons of flour
1/2 cup of crushed tomatoes
2 tablespoons of fresh or dried parmesan cheese
3 tablespoons of shredded mozzarella cheese
couple of shakes of crushed red peppers
pinch of sage
few generous pinches of Basil
few generous pinches of Oregano
salt and pepper
little bit of chipotle seasoning if you can get some
In a sauce pan, heat the butter and EVOO over medium heat. Add the shallots and the garlic and saute until nicely caramelized. Add flour to a measuring cup and add water and stir until flour is blended with the milk, then add to the pot. Whisk continually until the sauce start to thicken. Add the tomatoes and the seasonings and cheese, and reduce the heat to low, stirring occasionally.
I used dried herbs, as that is all I had, but fresh herbs is absolutely welcome when available.
This took me about half an hour to make, as I wasn't entirely sure what I was making until I really started going at it. The sauce was served over a bed of spaghettini.
Enjoy
-d
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