January 13, 2009
Avacado Butter
Ingredients:
2 tbl minced chives
2 tbl minced capers
2 tbl fresh lemon juice
1 tbl finely chopped tarragon
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 large avacado, coarsely chopped
Directions:
In a miny processor, combine the chives, capers, lemon juice, tarragon, salt and pepper and pulse until finely chopped. Add the avocado and process until smooth. Transfer into a bowl, press a piece of plastic directly on the butter, and refrigerate up to two days before serving.
Serve with grilled fish or chicken, or on bread. Makes one cup.
Posted by Kelli Little at 05:48 PM
Cilantro Butter Sauce
Ingredients:
1 cup dry white wine
1 shallot, minced
1 cup whipping cream
8oz unsalted butter, softened
1/2 cup chopped fresh cilantro
Directions:
Boil wine with shallot in a medium, no reactive saucepan until reduced to 1/3 cup. Stir in cream and boil until reduced by about half. Working over very low heat, whisk in the butter, one tablespoon at a time, until the sauce is light and thick. Do not allow the sauce to boil at any time or it will seperate. Strain sauce through a fine wire mesh strainer into a warm bowl. Stir in cilantro, salt, and pepper.
This sauce is great for topping crab cakes and chicken.
Posted by Kelli Little at 05:47 PM
Mint Sauce
Ingredients:
3 lg handfulls of mint leaves (stems removed)
3 tsp. granulated sugar
4 tbl. wine vinegar
Directions:
Wash and shake mint leaves, sprinkle with sugar and chop very fine. Put in a bowl. Heat the vinegar and pour it over the mint. Add more sugar if you believe the sauce is too sharp. Serve hot or cold with roasted lamb or other meat.
Alternative: Use lemon juice instead of vinegar and a touch of olive oil to make sauce less sharp. It is not traditional, but is nonetheless delicious.
Posted by Kelli Little at 05:46 PM
Lemon Herb Butter
Ingredients:
6 tbl softened, unsalted butter
2 tbl basil, minced
1 garlic clove, minced
1 shallot, minced
1/2 tsp finely grated lemon zest
Salt and pepper
Directions:
In a small bowl, blend softened, unsalted butter with basil, garlic, minced shallot, and lemon zest. Season with salt and pepper. You can shape it into a log, wrap it in plastic, and freeze for up to 2 weeks.
Posted by Kelli Little at 05:46 PM
Mustard Cream Sauce
Ingredients:
2 tsp shallots, minced
2 cups dry white wine
2 cups heavy cream
4 tbl dijon
Directions:
Boil shallots wine until the mixture is reduced by 3/4. Stir in the mustard, then the cream. Reduced to desired consistancy, strain, and then serve.
Posted by Kelli Little at 05:45 PM
Spinach Dip
Ingredients:
1 package Spicy/Southern Ranch Dip
1 package Ranch Dip
1 package of frozen, chopped spinach (thawed and drained)
One 16oz container sour cream
1 - 2 cups mayonnaise
1 loaf round sourdough bread
Directions:
Thoroughly mix together the mayo, sour cream, and two packets of ranch mix. Add the spinach and mix thoroughly. Cut out the middle of the bowl and dump the mixture in. Serve with extra sourdough bread pieces and or tortilla chips. Use mayo to taste.
Posted by Kelli Little at 05:44 PM
Artichoke & Spinach Dip
Ingredients:
1/4 cup butter
1 (10 ounce) package frozen chopped spinach, partially thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2 (8 ounce) packages cream cheese, softened
2 (16 ounce) packages sour cream
1 cup grated Parmesan cheese
garlic salt to taste
Directions:
Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.
Posted by Kelli Little at 05:43 PM
Basic Stir Fry Marinade
Ingredients:
3 tbl soy sauce
2 tbl sherry, orange juice, brandy or vinegar
1 to 2 tbl Chinese five spice powder
1 to 2 tsp honey
1/2 tsp granulated garlic or 2 cloves fresh
White and or cayenne pepper, to taste
Directions:
Whisk ingredients together. Use to coat 1 lb thinly sliced meat or poultry. Cover and refrigerate to allow the spicy flavor to penetrate the meat. Stir fry with 4 cups assorted raw vegetables, chopped into bite-sized pieces.
Posted by Kelli Little at 05:42 PM
Hot Salsa
Ingredients:
1.5 - 2 cans whole peeled tomatoes (28 oz)
1/4 cup canned sliced green chilies (to taste)
1 onion, finely diced
5 cloves minced garlic
1/2 lime, juiced
4 jalapeno chili peppers
1 tbl. white sugar
1 tsp. salt
1/4 tsp. ground cumin
3 tbl. chopped fresh cilantro
(1 habenero pepper for heat)
Directions:
Preheat oven to 400 degrees F. Place jalapeno chili peppers on a medium baking sheet. Bake in a preheated oven 15 minutes, or until roasted. Remove from heat and chop of stems.
Place peppers, garlic, onion, white sugar, salt, ground cumin, and diced tomatoes in a blender or food processor. Chop using the pulse setting for a few seconds or until desired consistency is found. Transfer to a medium bowl. Cover and chill in the fridge until serving.
Posted by Kelli Little at 05:42 PM
Creamy Pesto Over Salmon Pasta
Ingredients:
1 tbl vegetable oil
3-6 cloves of garlic, thinly sliced
3/4 lb salmon filet
1 lb of bowtie pasta
3 tbl chopped walnuts
2 cups firmly packed fresh basil leaves
1/2 cup grated parmesan cheese
2 tbl fresh lemon juice
1/2 tsp ground black pepper
2/3 cup plain, low-fat yogurt
Directions:
In a medium skillet heat oil over medium-high heat. Add garlic; saute until the garlic starts to brown. With a slotted spoon, remove the garlic to a food processor fitted with a chopping blade and set aside. In the same skillet, saute salmon for 4-5 minutes on each side or until just cooked through. Remove from the heat, cover, and keep warm. Cook bow-tie pasta following package directions.
Add walnuts to the food processor and process until finely chopped. Add basil, cheese, lemon juice, and pepper until it is the same consistancy. Add yogurt and process pesto until smooth, stopping once to scrape the sides with a spatula. Drain the pasta, add the sauce, and mix until it is all coated evenly throughout. Overtop place the salmon, either as strips, filets, or chunks.
This recipe serves 6.
Posted by Kelli Little at 05:39 PM
Creamy Garlic Sauce/Dip
Ingredients:
6 unpeeled garlic heads
1/4 cup olive oil
7 tbl butter
3 1/4 large yellow onions
1/3 cup flour
3-4 cups chicken stock
1/2-1 cup heavy cream
salt and pepper
Freshly chopped chives for garnish
Directions:
Preheat oven to 350F. Cut off top 1/4" of each garlic head. Place the garlic heads in a small shallow baking dish. (Terra Cotta baking dishes rock for this, btw.) Drizzle oil over them and bake until golden, about 50 - 60 minutes. Cool slightly. (You can do the same thing but wrap the heads with oil on top of them in aluminum foil so they won't brown so quickly.) Press individual garlic cloves between thumb and finger and release the garlic oils. Chop the garlic.
Melt the butter in a medium saucepan over low heat. Add the onion and saute until the onion is carmelized - approximately 8 to 10 minutes. Dust with flour and cook a minute, stirring.
In batches, puree garlic, onion, and small cups of chicken stock (just enough to liquify it.) Return each batch to pot, simmering on low. Stir in the remaining chicken stock and simmer one hour, stirring occasionally. Add cream. Season to taste with salt and pepper.
Use less chicken stock for a dip, more chicken stock for a sauce. Dip is great served warm with chunks of sourdough, dill, or french bread as an appetizer. Sauce is great for chicken and fish.
Posted by Kelli Little at 05:31 PM
Seafood Sauce (Light)
Ingredients:
1 tbls vegetable oil
2 tbls dry sherry
1/2 pound bay scallops or cut-up sea scallops
8 ounces sliced mushrooms
3 green onions, finely chopped
1 tbls butter
2 tbls flour
1/2 cup water
1 cup nonfat evaporated milk
Directions:
Heat oil in medium skillet. Saute scallops and mushrooms, sprinkle with sherry as they cook. When scallops are cooked through, set this aside. Melt butter in a small saucepan. Add flour and stir until combined. Add evaporated milk, salt, and pepper and heat slowly until thickened. Add scallop/mushroom mixture together and heat until it is hot. Do not boil.
This mixture should be served with baked or broiled fish, or used to moisten a seafood stuffing.
Posted by Kelli Little at 05:21 PM
Creamy White Sauce (Low-Fat)
Ingredients:
2 tablespoons finely minced onion
1/2 cup chicken broth
2 cups skim milk
1/3 cup all-purpose flour
1/2 cup dry white wine
1 tsp chicken base or bouillon granules
salt and pepper, to taste
freshly grated Parmesan cheese or shredded cheddar cheese, optional
Directions:
Cook onion and broth in a 1-quart saucepan until liquid is almost all cooked away.
In a small bowl, whisk flour with the skim milk. Add to the saucepan and continue to cook, whisking, until sauce begins to thicken. Add wine and soup base; taste and season with salt and pepper.
If desired, blend in a few tablespoons of freshly grated Parmesan cheese or a little shredded Cheddar cheese, and cook over low heat for 2 to 3 minutes longer, until well blended.
My mom likes to mix in a can of salmon, and make a salmon gravy to put over potatoes or pasta. It's an Alaskan thing, but it's good.
Posted by Kelli Little at 05:20 PM
Dill Cucumber Dip
Ingredients:
1 large onion
2/3 cup low-fat plain yogurt
8 oz. fat-free cream cheese
1/4 tsp table salt
1/8 tsp black pepper, or to taste
2 tsp. dill, fresh, or 1 tsp dried dill weed
2 large cucumbers, peeled and cut into bite-sized cubes
Instructions:
Chop onion in a food processer or blender. Add yogurt, cream cheese, salt, pepper and dill. Whir until well combined. Fold in cucumber; chill until ready to serve. Yields about 3 heaping tablespoons per serving, with 6 servings total.
Posted by Kelli Little at 05:19 PM
Turkey Gravy
Ingredients:
Giblets
Water
Onion Powder
Salt
Pepper
3 cups turkey pan drippings from '1st turkey' recipe
1/2 cup all purpose flour
Directions:
In a medium saucepan, boil turkey giblets with water 3/4 the way full. Add in salt, pepper, and onion powder. Boil for approximately 1-2 hours on medium-low (just enough to get a definite simmer) uncovered. Do not let the water line lower past the giblets, as you do not want to fry them.
Remove the giblets and let cool on a cutting board. Use cheese cloth over a bowl and strain out the froth and giblets, setting aside the pure broth for later use. Either mince or shred the giblet meat, throwing away any bones.
In that same medium saucepan, add the giblet juice and 3 cups of the turkey broth leavings from the recipe mentioned above. Blend or stir in 1/2 cup of flour gradually and bring to a boil. Add the cut or minced giblets and simmer for about 5 minutes. Stir frequently to keep the solution from sticking to the bottom of the pan.
Posted by Kelli Little at 05:18 PM
Pesto Sauce (Light)
b>Ingredients:
2 cup fresh basil leaves, loosely packed
3 cloves garlic
3/4 cup boiling chicken broth
1/4 cup pine nuts, roasted
1/3 cup grated parmesan cheese
1 tbsp olive oil
sald and pepper
Directions:
Mash basil leaves with 3 cloves of garlic in food processor or blender. (You may wish to take the additional time to do this in a mortar and pestel as it releases the flavor a bit more, but it is not necessary.) Add chicken broth, pine nuts, grated Parmesan cheese, olive oil, salt and pepper to taste. Blend thoroughly.
You can spread this over noodles or fish, and is generally best if you simmer it before doing so. You can also freeze this for up to a year in the freezer, but the garlic flavor will slowly dissipate with time.
Posted by Kelli Little at 05:18 PM
Roast Duck w/Blackberry Sauce
Ingredients:
2 oz butter
3 tablespoons sugar
1 1/2 cups frozen blackberries, thawed
12 oz beef broth
6 oz red wine
3 oz orange juice
1 oz raspberry vinegar
1 oz Cognac or brandy
1 tablespoon maple syrup
4 6-oz duck breasts
salt and pepper
4 oz fresh blackberries, as garnish
Directions:
Sauce: Melt 1 oz butter in large pan. Add sugar, stir and simmer for 5 minutes until color darkens slightly. Add blackberries, broth, wine, orange juice and vinegar, and bring to a boil. Reduce to about 6 oz, perhaps 45-60 minutes. Add Cognac and maple syrup, and stir. Put sauce over low heat with remaining 1 oz of butter, stirring so butter melts.
Duck: Preheat oven to 400°F. Trim any excess fat from duck breasts. Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck. Season duck with salt and pepper and olive oil. Heat heavy large ovenproof skillet over high heat until hot. Add duck, skin side down, and sear until brown, about 5 minutes. Turn over; cook 3 minutes. Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
Spoon half of the sauce onto the plates. Place the duck next, and then drizzle with the remaining sauce. Garnish with fresh blackberries and serve.
Serves 4.
Posted by Kelli Little at 05:15 PM
Kelli's Tomato Cream Pasta Sauce
Ingredients:
3 tbl extra-virgin olive oil
8 garlic gloves, minced
2 cups roma tomatoes, minced (approx. 2 med-large)
2/3 cup dry white wine
3/4 cup marinara sauce
1 cup whipping cream
2 tbl chopped fresh tarragon
1/3 cup chopped basil
1/2 cup grated parmesan cheese
Salt and Pepper to taste
Directions:
In a large, deep skillet, add tomatoes and garlic and olive oil and simmer for approximately 5 minutes. Add water if necessary, but only a tiny bit. Stir in wine, and simmer for 3-4 minutes. Stir in the cream, marinara sauce, tarragon, and basil, and simmer until it is slightly thickened, approximately 5 minutes. Stir in cheese. Season sauce with salt and pepper.
Posted by Kelli Little at 05:12 PM
Yogurt Mint Sauce
Ingredients:
1/2 fresh mint leaves, finely minced
1/2 cup plain yogurt
1 garlic clove, finely minced
1 tsp fresh lemon juice
Salt & pepper to taste
Directions:
Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
Serve as topping to lamb chops. Makes 4 servings.
(This is not my original recipe. I nabbed this from Gourmet Magazine, April 2001.)
Posted by Kelli Little at 05:10 PM