Archive for Sauces
Decadence On A Spoon – Super Simple Caramel Sauce
Posted by: | CommentsThis has been one of the posts that have caused me to make repeat kitchen experiments. I have been craving caramel sauce to top various confections and the option of buying store bottled stuff is not an option. I have been highly concerned about the additives and preservatives in various processed foods. I’ve heard way too many horror stories lately and if I can make it myself, why not try.
The first time I tried the traditional white sugar, water, vanilla and cream recipe and, you guessed it – BURNT beyond belief. It said to look for a walnut colored mixture of bubbling sugar. Mine was not walnut and by the time it looked walnut or so, can we say the kitchen smelled like cotton candy gone horribly bad. I’m surprised my neighbors didn’t smell it downstairs because I could smell it the next day in the air. It was horribly sickeningly sweet – like when my Aquolina Pink Sugar perfume bottle shattered in the bathroom.
So, back to the kitchen I went as I scoured cookbook after cookbook for the best caramel sauce recipe. It took a bit of research and much Google action but I finally found one that works. Put this in your dessert arsenal – it will take your recipes from “good” to “amazing”!
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SUPER SIMPLE CARAMEL SAUCE
Recipe adapted from Lynda’s Recipe Box
Ingredients:
- 1 cup light brown sugar, firmly packed
- 1/2 cup of butter (or one stick)
- 1/2 cup of heavy cream
- 1 tsp. vanilla extract
- dash of salt
Directions:
- In a heavy bottomed sauce pan with high sides melt the butter.
- When it melts, add the brown sugar and salt, stirring constantly, until the mixture comes to a rolling boil.
- Slowly add the heavy cream and it will bubble furiously. Whisk constantly until the heavy cream is incorporated.
- Bring to a boil again and, while still stirring, add the vanilla.
- Stir and remove from the heat.
- Let the sauce cool and pour into a storage jar.
- Store in the fridge for about 2 weeks.
Gather the ingredients
Some advice – premeasure the cream, sugar and have the vanilla and measuring spoon ready because this recipe moves super fast!
Melt the butter – back away Paula Deen!
Stir the sugar constantly. Whoever invented the silicone whisk deserves a scooby snack!
Add the cream – see the bubble action starting?
Ahhh – caramel comfort…
B[u]y The Book: Nigella Christmas and a Tried & True Recipe for Bourbon Glazed Ribs…
Posted by: | CommentsBefore you remind me of exactly what date it is and how I should have reviewed this BEFORE the holidays, hold up. I have to say Nigella Christmas: Food Family Friends Festivities
I flipped through it and the pictures are gorgeous. The recipes are somewhat simple for the home cook and, unlike this gal who blew up a food processor making the accompanying spoon bread (more on that later), everything is pretty straight forward. There are tips for entertaining, brunch ideas, great sides, etc. Some of the recipes that I’ve bookmarked for future “investigation” are the Pomegranate Martini, Boston Baked Beans, Butternut Orzotto, Triple Cheese and Onion Strata and, of course, the Espresso Martini. There’s a chapter on various chutneys, vodkas and other giftable items and even a schedule for the holiday day with what to do when. It’s a book that I will refer to time and time again.
The one recipe that I HAD to try was the Bourbon Glazed Ribs. Having never made a rack of ribs before, this was quite the challenge. I will say that unlike my friends, I don’t often drink Bourbon and I knew I’d have to go out and procure a bottle. In the move, the contents of my liquor cabinet (and the Maker’s Mark) was gifted to SL and I’m slowly rebuilding my Philly bar (Didn’t want to be branded “Lys Capone”). One problem: there are so many bourbons on the market and which one should a gal buy? After consulting with the Bourbon expert, Rifleman, I was told that “any” bourbon would be fine as he felt that Maker’s Mark might be too pricey. However, in true Nigella form, I thought that it would be a disservice to the recipe to not use Maker’s Mark. Having never bought a rack of ribs before, I bought one which turned out to be rancid within a day (shocked and surprised that Genuardis sold that) but after discussions with another butcher and learning what happens when they shrinkwrap ribs, I bought a different brand and attempted the recipe again.
The bourbon glaze is ADDICTING. Seriously, I’m thinking I might have to make another batch of it just to keep in the fridge to glaze chicken and everything. Nigella is prone to recipes that you can whip up the night before and leave in the fridge and this recipe was no exception. The next day we were treated to some amazing ribs and even though I terrorized my Cuisinart with attempting to make too much spoon bread in an 11 cup bowl when it clearly needed a 14 cup bowl, the dinner was a success. The camera was on life support as it fell in the leftover spoonbread batter while I was trying to clean up the chaos. Will I make this again – sure – but I would definitely cut the spoonbread recipe in half. The ribs – heck that’s a tried & true and I’ll probably make it with the Boston Baked Beans next time. Add this rib recipe to your repertoire – you won’t be sorry.
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Bourbon Glazed Ribs
Recipe adapted from Nigella Christmas: Food Family Friends Festivities
Ingredients:
- 24 St. Louis-style pork spareribs
- 1/2 cup packed dark brown sugar
- 3/4 cup bourbon
- 2 tablespoons soy sauce
- 2 tablespoons prepared yellow mustard (I used dijon)
- 2 tablespoons tomato ketchup
Directions:
- Put the ribs in a resealable plastic bag and add the other ingredients to form a marinade. Place into the refrigerator, putting the bag into a bowl to avoid drips or spillages, and leave overnight.
- The next day, remove the ribs from the refrigerator, and preheat the oven to 425 degrees F.
- Pick the ribs out of the marinade and put them into a shallow roasting pan (lined with aluminum foil for easier cleanup), then pour the marinade into a saucepan.
- Cook the ribs for 1 hour, turning them over halfway through cooking.
- When the ribs are cooked, bring the marinade to a boil and cook for about 7 minutes or until it is thick and glossy.
- Plate up the ribs than pour the bourbon sauce over them.
(Disclaimer – in my paranoia, I made a separate batch of the marinade and reduced it for the glaze rather than reuse the marinade from the night prior. What can I say – I get nervous with reusing marinades.)
Gathering The Marinade Ingredients
The Final Product – Hungry yet…
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And, as promised, the spoonbread evidence…
Part I – it’s in the Cuisinart…
Part II – WHIRRRRRRR, It Mixes…
and – Part III – Spoonbread Batter – EVERYWHERE…
I need the new fancy Cuisinart… (or so I’ll keep saying to justify buying it instead of a new pair of Loubous…)
The Basics: Tomato Sauce Sans The Jar…
Posted by: | CommentsOne of the lessons I learned courtesy of the Food Network is that a great tomato sauce doesn’t have to come from a jar. It’s simple enough to just make yourself (and IMO tastes so much better). You can freeze it and store it yourself.
Check out the video on how to make your own tomato sauce courtesy of Giada de Laurentiis’ show Everyday Italian…
The other thing to remember is since this is a basic, you can customize it to your own tastes with herbs, red pepper flakes, etc. Trust me, just give it one try and you won’t go back to the jarred kind again…
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Recipe courtesy of Giada de Laurentiis and Food Network
Ingredients:
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- Sea salt and freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes (Preferably San Marzano – trust me on this!)
- 4 to 6 basil leaves
- 2 dried bay leaves
- 4 tablespoons unsalted butter, optional
Directions
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
