Tag Archives: sauce

Dec12

Caribbean Marinade

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Caribbean Marinade 2 celery carrots caribbeanCaribbean Marinade

Makes about 1/2 to 3/4 cupful

This is a really wonderful marinade to use in cooking pork dishes;  but it also can be delicious used in various vegetable dishes and soups.  I use several teaspoons in my Braised Celery and Julienned Carrots recipe as well as in my Creamy Greens Soup recipe.  I warrant that you’ll find even more uses for it.

  1. 1 head of garlic, peeled
  2. 2 Tblsp. oregano
  3. 2 Tsp. cumin seeds
  4. 1 Tsp. black peppercorns
  5. 2 bay leaves
  6. 1 Tblsp. olive oil
  7. 1 orange—rind sliced off and chopped small; orange juiced
  8. 1 ruby grapefruit-rind sliced off and chopped small; grapefruit juiced
  9. 1/4 C. lemon Juice
  1. In a food processor, put ingredients listed above.  The orange, grapefruit and lemon juice should add up to 1/2 cup total of juice.
  2.  Process so nice and smooth but still chunky.
Oct24

Chicken with Avgolemono Sauce

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chicken avgolemono ingredientsChicken with Avgolemono Sauce

Avgolemono Sauce comes from Greece and is made with lemon juice and egg yolks

Serves 4

One of our markets had a very good special going on packages of various chicken parts; so I loaded up. Shortly after,  I heard a bit of Greek music on the radio and this wonderful recipe came to my mind.  I had to make it right away. Avgolemono or egg-lemon sauce may originally be a Sephardic Jewish dish.  It is a sauce used often in the Mediterranean. You may have experienced it even as a soup.  I do enjoy the unique taste of it and in this chicken recipe, I think that it’s excellent.  I serve it with white rice and a good veggie dish or a nice salad.  I hope that you’ll enjoy it as well.

Ingredients:

8 chicken thighs (or chicken pieces of your choice amount to match up to 8 thighs if you wish to serve 4)

1 Tsp. safflower or olive oil

1 small onion, minced

6 mushrooms, minced ( I used my frozen mushrooms duxelles from my freezer-recipe given in a previous issue)

1 celery stalk, chopped

3 C. chicken broth

S&P to taste

1 bay leaf

Paprika to sprinkle on the dish at the end

For the sauce:

2 Tblsp. water

2 Tsp. cornstarch

2 egg yolks

1/4 C. lemon juice

Directions:

  1. I actually used a wok like pan for this dish but I’m sure another larger deep pot would work as well.  Place wok over medium heat; add oil.
  2. When hot add onion, mushrooms and celery; stir-fry till crisp-tender.
  3. Add broth; bring to a simmer and add chicken parts, S&P, and bay leaf; simmer uncovered till chicken is done—depending on the parts used, anywhere from 30 minutes to 1 hour.
  4. Remove chicken and cover to keep warm.
  5. At this point, you may only have about 2 cups of liquid left, however if not, simmer more uncovered till you only have 2 cups or so of liquid. Remove wok from hot burner.
  6. Strain the broth and put back in wok.  Reserve the veggies with the covered chicken to keep warm.
  7. In a small bowl or cup, stir together the water and cornstarch till smooth.
  8. In another bowl beat the egg yolks till light and lemon colored.  Slowly beat in the lemon juice.
  9. To the strained broth in the wok add the cornstarch mixture stirring till smooth.  Place wok on medium burner; bring to a simmer, stirring frequently until slightly thickened.
  10. Remove wok from heat and stir in the egg mixture.  Season with S&P.
  11. Place chicken topped with your veggies on a pretty platter; pour the sauce over all and then sprinkle with paprika.

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Jul6

Lemon Curd

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Lemon Curd

8 servings

Do you love the lemony taste the way I do?  For some reason, I never quite can get enough of it.  Here’s an easy, quick little recipe that you can make in a jiffy and serve in a pretty wide mouthed champagne glass topped with a little sprig of mint to make it look pretty; or actually spread it on your toast in the morn; or mix it with some yogurt to eat any time for a special treat. It’s also good with fruit-for instance with sliced bananas and chopped apple topped with a bit of coconut or almond slivers.  And homemade curd is much better than the kind you buy at the store.

Ingredients:

3 eggs

1 C. sugar

½ C. fresh lemon juice

¼ C. butter

1 Tblsp. grated lemon peel

Directions:

In the top of a double boiler, beat the eggs and sugar with a wire whisk.  Stir in the lemon juice and peel.  Cook over simmering water for 15 minutes or until thickened.

Serve it warm or cold.  It lasts in the refrigerator for a long time so you can keep munching on it for ever how long you wish, but it’s so good, I’m sure you’ll devour it before long.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Jun6

Strawberry Sauce With A Bit Of Zing

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Strawberry Sauce With A Bit Of Zing

I couldn’t resist.  At Albertsons, they were selling, (while they lasted), a pound of California strawberries for such a good price that I bought more than what I, one person, should have.  So, besides eating them just plain, I can make some of my fabulous European styled jam; I can freeze them; I can make crisps, etc.; or I can eat them quick and easy this very special way. This sauce is delicious and just right to satisfy a sweet tooth at anytime of the day or night.  You can serve it with pancakes, ice cream, yogurt, puddings, pound cake, or pick at it just plain.

Ingredients:

1 lb. of fresh strawberries sliced or thriced

1 tsp. lemon juice

1 tsp. lemon zest

2 tablespoons brown sugar (I used the raw kind) divided in 2 batches

1/3 C. balsamic vinegar (I add just a wee bit of rice vinegar to this)

Instructions:

In a saucepan add the vinegar, 1 Tbsp. sugar and lemon juice.  Simmer over medium heat until thickened, about 4 minutes.

Place strawberries in a pretty bowl and add the other 1 Tbsp. sugar, lemon zest, and lightly toss. I actually pick up the bowl and give it several up and down shakes.

Add the sauce when a bit cooled to the strawberries, lightly toss again and enjoy. (I find that this sauce is even better if it sits in the frig for a couple of hours.)

Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

 

Apr19

Mayflower Pumpkin Cookies & Raisin or Currant Sauce

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Pumpkin Cookies straight from the Mayflower

Makes about 5 dozen cookies

 This recipe supposedly came over with the Pilgrims on the Mayflower.  Supposedly, they lasted so well because of the rum in them.

 ½ C. unsalted butter at room temp or slightly softened in micro

1 C. brown sugar

2 eggs (not necessary to pre-beat)

1 ¼ C. pumpkin puree

2 C. flour

1 TBLSP (yes that much) baking powder

1 tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. salt

2/3 C. currants or raisins

1 teaspoon vanilla and ½ teaspoon brandy and ½ teaspoon rum or any combination of the three to add up to 2 teaspoons full.

  1. Cream butter and sugar with electric beater.
  2. Add eggs, pumpkin, vanilla, brandy, rum, cinnamon, nutmeg, and salt. Beat more with beater.
  3. Sift the flour and baking powder into mixture and beat till well combined and smooth.
  4. Stir in the raisins or currants till evenly distributed.

Drop by spoonfuls on greased or parchment papered cookie sheet. (I love the parchment paper.)

Bake at 350 for 10-12 minutes (I baked at 375 for 10-12 minutes in our altitude). The bottoms should be SLIGHTLY brown. Even if they feel and look soft, take them out and let them rest on the cookie sheet for about 1 or 2 minutes.  Remove them to a rack or to laid out paper towels and let them cool.  You can freeze them. They taste great at any time, how ever, I find that they are even more flavorful the next day.

These are wonderful at anytime of the year because amazingly enough, the pumpkin is not overwhelming.  However, they definitely have a spicy taste.

 

Raisin or Currant Sauce

For a lovely desert, these cookies can be served with a very good vanilla ice cream with a bit of the following sauce to be placed on top of the ice cream.  The sauce recipe comes from my barely surviving 1953 edition of my beloved Rombauer’s Joy of Cooking cookbook. Oh my gosh, that book is almost 60 years old.  I received it as a wedding present.

Raisin or Currant Sauce

About 1 2/3 Cupfuls

Boil for 15 minutes:

1 ½ C. water

1/3 C. raisins or currants

¼ C. sugar

1/8 tsp. salt

Melt:

2 Tablespoons butter

Stir into that until blended:

1 tsp. flour

Add the hot sauce slowly.  Stir and cook until it boils.

Add:

A ¼ tsp. or more of rum and a touch of ground or grated nutmeg or some grated lemon rind.