Tag: sauces

Recipes

Carmelized zucchini pasta

For 2 people

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 pounds zucchini, coarsely grated (about 3 large zucchini)
8 garlic cloves, peeled and smashed
½ cup basil leaves, plus more for serving
Kosher salt and black pepper
½ pound ridged or curly pasta (like medium shells or casarecce)
½ cup finely grated Parmesan or pecorino (about ½ ounce), plus more for serving
1 tablespoon lemon juice

  1. In a large (at least 12-inch) cast iron skillet over medium-high heat, melt the butter and oil. When it’s foaming, add the zucchini, garlic, and half the basil leaves. Season with 1¼ teaspoons salt and a few grinds of pepper. Cover and cook until pooling with liquid, 5 to 7 minutes. Uncover and cook until the liquid evaporates and the zucchini starts to sizzle, 7 to 10 minutes.
  2. Continue to cook until the zucchini is very soft, dark green, and reduced to about 1 cup, another 20 to 25 minutes. If you see burning, deglaze with water and lower the heat. (Caramelized zucchini can be made ahead and refrigerated for up to a week; it also freezes well.)
  3. Meanwhile, bring a large pot of salted water to a boil. When the zucchini is about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups of pasta water, then drain the pasta. If the zucchini is ready before the pasta, keep cooking it; the zucchini will only get better the longer it cooks.
  4. When the pasta’s drained, remove the herb stems from the zucchini. Reduce the heat on the zucchini to medium, then add the pasta, 1 cup pasta water, and the Parmesan. Stir until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Stir in the lemon juice and remaining basil, then season to taste with salt and pepper. Serve with more basil, Parmesan and black pepper.
Uncategorized

Soy maple glaze

For brussels sprouts or other veggies.

¼ cup pure maple syrup
1½ Tbsp. unsalted butter
1 Tbsp. heavy cream
1 Tbsp. soy sauce
2 tsp. sriracha

Cook ¼ cup pure maple syrup in a medium saucepan over medium heat until bubbling aggressively, about 3 minutes. Carefully whisk in 1½ Tbsp. unsalted butter, then add 1 Tbsp. heavy cream, 1 Tbsp. soy sauce, and 2 tsp. sriracha and cook, whisking constantly, until caramel sauce is bubbling and thick enough to coat a spoon, about 1 minute. Pour into a bowl and let cool slightly. Drizzle over roasted veggies.

Uncategorized

Creamy dijon mustard dill sauce

Sauce for lamb or other items.

3/4 cup heavy cream
2 tbsp Dijon mustard
2 tbsp honey
1 tbsp finely chopped dill

In a small non-stick skillet or saucepan over medium heat, add the cream, mustard and honey. Whisk gently to mix and simmer for 5 minutes. Remove from heat, add the dill, stir and transfer to a serving dish.

Recipes

Kale sauce

¼ cup extra-virgin olive oil, plus more for serving
4 cloves garlic, smashed flat and peeled
1 Tbsp anchovy paste
1 pound kale, thick ribs removed
Freshly ground black pepper, to taste
1/2 – 3/4 cup coarsely grated Parmigiano- Reggiano

  1. Put a large pot of generously salted water over high heat, and bring to a boil. In a small skillet over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.
  2. When water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don’t drain the pot; you’ll use that same boiling water to cook the pasta.) Add garlic and its oil, cheese, anchovy paste to the blender. Add a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again.
Recipes

Hummus

Base hummus

  • 1 15-oz. can cooked chickpeas, drained
  • 1/4 c. chickpea liquid -OR- 1/4 c. extra virgin oil olive -OR- 1/4 c. lemon juice -OR- any mix of these
  • Big pinch of salt and black pepper
  • 1/2 tsp. cumin
  • Pinch of cayenne pepper powder (optional)
  • 2 large cloves garlic (minced) or 1 tsp garlic powder
  • 2 heaping Tbsp tahini or 1 tsp sesame oil

Blend together in food processor until smooth.

Optional add-ins, blend with the hummus:

  • 1 roasted beet (375*F, 1 hour, wrapped in tin foil).
  • 2 whole roasted red bell peppers (halved, broil 5-10 minutes skin side up, put in bowl covered with tight lid for 10-15 mins, gently peel away charred skin).
  • Use roasted garlic or add 1-2 Tbsp. garlic powder.
  • 2 very ripe avocados.
  • 1 cup peeled and cubed pumpkin, sweet potato, or butternut squash (pressure cook in Instant Pot 3-4 min until very soft), add 1 tsp paprika to hummus.
  • Black bean – swap out chickpea for black bean can. Add 1/2 tsp. ground coriander.

Recipes

Tahini Parsley Sauce

For roasted vegetables

  • 1/3 cup tahini
  • 1/3 cup lemon juice
  • 1/3 cup minced parsley
  • 1 garlic clove, minced
  • Healthy pinch of salt and pepper

Stir together until well mixed.

Recipes

Burst Cherry Tomato Sauce

Serves 2

  • 1 lb cherry tomatoes
  • 1 anchovy fillet
  • 2 garlic cloves, thinly sliced
  • 3/4 tsp salt
  • 1/8 tsp sugar
  • 1/8 tsp red pepper flakes
  • 1 Tbsp butter
  • 1/4 cup basil, thinly sliced

Heat oil, garlic, red pepper flakes and anchovies in large saucepan over medium heat. Cook, stirring occasionally, until anchovies break down and garlic is lightly browned, 4 to 5 minutes. Add tomatoes, salt, sugar to saucepan and stir to combine. Cover and increase heat to medium-high. Cook, without stirring, for 7-9 minutes. Off heat, stir in butter.

Toss with pasta water and pasta to serve. Top with basil.

Recipes

Pesto

  • ¼ cup pine nuts, walnuts, or almonds
  • 3 medium cloves garlic
  • 2 cups packed fresh basil leaves
  • 7 tablespoons extra-virgin olive oil
  • ¼ cup grated Parmesan cheese

Pound basil to release oils. Put all ingredients, except cheese, in food processor and process/scrape until uniform. Stir in cheese by hand. Salt to taste.

Store with a thin layer of oil on top, or with plastic wrap pressed against the surface.