Sauces
Violet Mustard
Violet Mustard is a Limousin mustard speciality that was created centuries ago and its recipe has been on the verge of being lost several times in history due to – a difficult to understand – lack of interest! It is prepared from over ripe black grapes. The traditional Brive mustard is definitely part of the […]
Continue ReadingSpicy Apricot Dipping Sauce
I often make breaded chicken tenders for dinner. I thought I would change it up a bit and serve it with a spicy sauce which, can be brushed over cooked chicken and browned briefly under the broiler for a tasty glaze. Spicy Apricot Dipping Sauce Serves 6 1 cup apricot jam ¼ cup orange juice […]
Continue ReadingGiblet Gravy
A gravy with depth of flavor… Last year, I posted a recipe for Make Ahead Gravy. Thanks Cara for Reminding me! I am all for anything made in advance. Here is another recipe that I heard on Melinda Lee’s radio show and I decided to try it. Note: If making this well in advance so […]
Continue ReadingPumpkin Parmesan Sauce
$16 per jar!! What, are they nuts? Over the weekend, I was browsing in a William Sonoma (I said browsing!). They are selling a new line of pasta sauces. I wanted to buy them all, but they are $16 per jar! Anyway, the one that was most appealing was the Pumpkin Parmesan Sauce. Well, here is a […]
Continue ReadingSpicy Hoisin & Sesame Glazed Corn
A Versatile Sauce This sauce/glaze is very versatile and can be basted on corn, eggplant, bok choy, chicken, buffalo wings, ribs, meatballs, hot dogs, pork, salmon, etc. Spicy Hoisin & Sesame Glazed Corn Serves 8 ¼ cup hoisin sauce ¼ cup honey 2 Tbs reduced-sodium soy sauce 2 Tbs lime juice 8 ears corn, husked […]
Continue ReadingDulce de Leche
Heaven in a can! Dulce de leche is a delicious caramel-like candy made from milk and sugar that’s popular in many South American countries. It’s called confiture de lait in French, and doce de leite in Portuguese. No matter what your language, this is a tasty treat to spread on toast, layer into pies and ice cream, or eat […]
Continue ReadingMake-Ahead Turkey Gravy
Pass the gravy, please! There is nothing worse than dealing with making gravy right before a meal – ditto mashed potatoes. Here is a gravy recipe that you can make way before. [amd-zlrecipe-recipe:338]
Continue ReadingFresh Mint and Rosemary Sauce
Marvin Hamlisch & The Pasadena POPS! Last night, we went to an event in a private home to help raise money for our local symphony – www.pasadenasymphony-pops.org. Marvin Hamlisch, who is the newly appointed Principal Pops Conductor for the Pasadena POPS, was there and played some of his outstanding, iconic songs from A Chorus Line, […]
Continue ReadingBaked Salmon with Lemon Dill Pesto
Dill is one of my favorite herbs. We don’t eat enough fish, so I am going to try to make fish at least once a week. I guess it’s a tardy New Year’s resolution! Baked Salmon with Lemon Dill Pesto Serves 4 to 6 1/3 cup chopped fresh dill 4 green onions roughly chopped Lemons […]
Continue ReadingTzaziki
A Greek Meze I am very excited to be doing a lunch for my daughter, Zoe’s English class. They just finished The Odessey, so in celebration, her teacher wanted to have some Greek food. Well, I love the idea! I do think you can learn a lot about a culture through their food. Here is one of […]
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