Sauces

Using a pestle and mortar, grind the dried ingredients together to form a coarse mixture. Add the garlic and stir in the olive oil. Pour the mixture into a jar, allowing the spices to settle. Keeps in the fridge for 1 week. ​2 dried chilies1 teaspoon cumin seed1 teaspoon coriander seed1 teaspoon caraway seed1 pinch…

This herb blend is terrific stirred into soups and stews (all you need is a few teaspoonfuls). Mix all ingredients in small bowl. Parsley 0.5 cLemon Zest 2 tsp (or use orange)Garlic 0.75 tspSalt pinch

Combine all ingredients. Mix to incorporate. Mayonnaise 1cOnions, Green 0.75c choppedShallot 1T mincedGarlic 1T mincedEgg Yolks 1T hard boiled, chopped

Puree stemmed grapes in blender, reserving 6 small clusters for garnish. Strain to remove skins (do not wash blender yet). Melt butter in medium saucepan over low heat. Add leek, mushrooms, shallots, s&p, and cook until soft but not colored, 5 min. Turn heat to high, add wine, and reduce by half. Add clam juice…

Mix cornstarch w 1T buttermilk to make smooth paste. In heavy-bottomed saucepan, combine mixture, remaining buttermilk, Gorgonzola, and nutmeg. Cook over medium heat, stirring almost constantly, to melt cheese and thicken mix. Add peas and cook just long enough to heat through. Stir in walnuts and serve over pasta w Parmesan on the side. Cornstarch…

Beat whites to stiff peaks. Beat yolks till light and lemon colored (4 min). Fold whites into yolks. Slowly stir in juice. Gradually add 1 c broth to egg mix. Cook and stir over low heat till slightly thickened and smooth (5 min). Season w salt and pepper. Egg White 2Egg Yolks 2Lemon Juice, Fresh…

Combine all ingredients in small bowl. ​1/4 cup light mayonnaise1/4 cup fat-free sour cream3 tablespoons water1 1/2 tablespoons country-style Dijon mustard1 1/2 teaspoons chopped fresh tarragon1 teaspoon grated lemon rind1/4 teaspoon salt

Mix well. Keeps 6 mo in airtight container. Paprika 2.5TSalt 2TGarlic Powder 2TPepper 1TOnion Powder 1TCayenne Pepper 1TOregano 1T driedThyme 1T dried

Must be made at least 1 day before using. May be refrigerated, covered up to 10 days. In small saucepan, over low heat, heat cream just until warm (no higher than 100 degrees). Stir in buttermilk. Pour into clean glass jar. Loosely cover (do not screw on top); let stand in warm spot (80-90 degrees)…

Preheat oven to 350. Place almonds on baking sheet and toast until browned, stirring twice, about 10 min; watch carefully to prevent burning. Place in saucepan w milk (if using vanilla beans, scrape in seeds) and bring just to a boil. Remove from heat, cover and let stand 15 min. Whisk together the yolks and…