Sauces
Cucumber Raita
2 cucumbers, peeled and finely chopped 1 cup plain yogurt 1 tsp ground cumin 1/2 tsp grated fresh ginger salt and pepper Chopped mint Combine cucumbers with yogurt in a bowl. Fry cumin in a dry pan for 1 minute until fragrant, then add to yogurt mixture with the ginger. Season with salt and pepper. […]
Continue ReadingBeurre Blanc
A Smooth Operator My husband–who is one and of my greatest supporters and honest critics–hates to cook, which is odd since he studied cooking at one of Europe’s great culinary schools, Le Cordon Bleu. He can be coaxed into the kitchen occasionally and his favorite thing to make is Beurre Blanc sauce. At Le Cordon Bleu they told him that […]
Continue ReadingSpinach & Watercress Sauce
A Super Sauce This is a wonderful sauce that is excellent for grilled or broiled seafood, chicken, pork or vegetables. Its rich thickness masks teh fact that it is virtually nonfat. It is also freezable, so you can always have some on hand. Spinach & Watercress Sauce Makes 2 cups ½ tsp olive oil 5 […]
Continue ReadingRed Wine Reduction Sauce
Sauce Me Up! My friend, Shannon, wants to know how to make a simple sauce to go with meat. There are basically 5 “mother” sauces in French cuisine that were catagorized in the late 1800’s by French chef, Auguste Escoffier. He developed a classification system for the “mother” sauces. With the lack of refrigeration, sauces […]
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