Category: SAUCES, SEASONINGS, DRESSINGS, DIPS, RELISHES, GRAVIES & RUBS

BAKED RICOTTA DIP

Compliments of Martha over at Seaside Simplicity I bring you her Baked Ricotta Dip. I have found A LOT of uses for the leftovers also. And yes, with just two of us there ARE leftovers. 

The first time I used the leftovers as a thin layer in my Ravioli Lasagna between the first layer of ravioli and the meat sauce.  Next time I will make a batch in a large flat baking dish that can be easily transferred to a thin layer in the lasagna.

The second time I added some leftover Cara Mia Artichoke Bruschetta from Star and 8 ounces of tomato sauce. I then served it over some simple pan seared chicken breast for a complete meal.

BAKED RICOTTA DIP
2 cups ricotta cheese
1 cup shredded mozzarella cheese
4 cloves of garlic, minced
1 teaspoon Italian seasoning
  • Preheat oven to 400°.
  • Mix all ingredients together.
  • Pour into a 8″ greased baking dish.
  • Sprinkle with additional Italian seasoning and bake about 40 minutes or until bubbly and golden brown.
  • Serve with Crostini or sourdough chunks.
VARIATIONS
  • If you don’t like garlic, it can be completely omitted or decreased in amount and you’ll still have a delicious warm cheesy dip.
  • If you love a good strong garlic flavor like we do, mix an additional 4-6 cloves of minced garlic with a tablespoon of olive oil or avocado oil and pour over the top for the last 10 minutes of baking time.
  • For a slightly sweet version, omit garlic and Italian seasonings and add a tablespoon of a good QUALITY honey, with additional honey to drizzle on top, great for brunch!
CROSTINI
  • Cut French bread in 1/2 inch thick slices.
  • Brush both sides with olive or avocado oil.
  • Sprinkle with Italian seasoning (optional).
  • Bake at 400° for 3 minutes, flip and bake an additional 2-3 minutes. 

NOTES:

I didn’t have any crostini, but did have some good sourdough bread that was beginning to stale so used that and it was great!

RED BLUE CHEESE DRESSING – antique recipe find

This is another of the antique recipes from the “anniversary” notebook hubby got me. I was beyond curious when I read a blue cheese recipe that called for “catsup” and had to try it!  I personally am not a fan of blue cheese, but hubby loves it and said this was a good variation.

RED BLUE CHEESE DRESSING
2 tablespoons Tarragon Vinegar
2 tablespoons Avocado Oil
1 tablespoon Worcestershire sauce
Juice of 1 LARGE lemon
1 cup Cream Sherry
2 cloves garlic, mashed
1 green onion, minced
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon sweet Paprika
8 ounces Stilton Blue Cheese (Gorgonzola works well also)

  • In a small food processor combine everything except the oil and cheese, pulsing until well blended.
  • Add cheese and pulse again until cheese resembles coarse sand..
  • Drizzle in oil to desired consistency.
  • Chill until ready to serve.

STEAK AU POIVRE aka PEPPER STEAK

Classic steak au poivre is a simple dish of seared peppercorn-crusted steaks with a creamy pan sauce.

Steak au poivre AKA pepper steak is a classic French dish of peppered steak, traditionally a filet mignon, coated with coarsely cracked peppercorns and then cooked. The peppercorns form a crust on the steak when cooked providing a complementary counterpoint to the rich flavor of the high-quality beef.

You can use heavy cream for a sweeter more delicate sauce OR crème fraîche for tangier pan sauce, based on your personal preference. Both work well!

Pre-salting the steaks seasons them well while allowing the surface of the meat to dry out so that the peppercorns can stick better. Encrusting the steaks on only one side allows you to sear the meat better and build up better flavor for the pan sauce. (The other half of the peppercorns goes into the sauce, so you don’t lose that great spice flavor.)

STEAK AU POIVRE aka PEPPER STEAK
4 – 6 ounce boneless medallion steaks, such as filet mignon
FRESH ground sea salt and black pepper
1 ounce whole peppercorns black or tri-colored, plus more as needed, cracked and divided
3 tablespoons avocado oil
1 tablespoon unsalted butter
2 thyme sprigs
1 medium clove garlic, minced
1 SMALL shallot, minced
2 tablespoons brandy or cognac
3/4 cup chicken stock
3/4 cup heavy cream or 6 tablespoons crème fraîche

  • Season steaks all over with kosher salt. Set on a wire rack set over a rimmed baking sheet and allow to air-dry, uncovered, in the refrigerator for 30 minutes.
  • Preheat oven to 375°.
  • Spread cracked peppercorns in a shallow dish and firmly press one side of each steak into the pepper to encrust it in an even layer.
  • Set each steak aside, peppercorn side up, reserving any remaining cracked peppercorns.
  • 
In a large cast iron skillet, heat oil over medium-high heat until shimmering.
  • Add steaks, peppercorn side down, and cook until peppercorns are well toasted, about 3 minutes.
  • Carefully turn steaks, trying not to break the peppercorn crust.
  • Add butter, thyme, and garlic and cook, basting steaks with a spoon, until steaks are well seared on the second side.
  • Remove from heat.
  • Transfer steaks to a rimmed baking sheet.
  • Check internal temperature. They are medium rare at 125° and are ready to be served. If they haven’t reached temperature, transfer to oven and continue cooking until the correct internal temperature is reached.
  • Allow steaks to rest for 5 minutes.
  • Pour off all but 1 tablespoon of fat from skillet and discard garlic and thyme.
  • Add shallot and any reserved cracked peppercorns, return to medium heat, and cook, stirring, until shallot is tender, about 2 minutes.
  • Add brandy or cognac.
  • Cook until raw alcohol smell has burned off and brandy has almost completely evaporated.
  • Add chicken stock and bring to a simmer, stirring and scraping up any browned bits.
  • Whisk in cream or crème fraîche, then simmer, stirring often, until sauce has reduced enough to glaze a spoon.
  • Season to taste.
  • Arrange steaks on plates and pour sauce on top.
  • Serve IMMEDIATELY.

NOTES: To prevent unexpected flare-ups when working with a gas range, turn off the burner, add the alcohol, then reignite the burner.

APPLE GLAZED PORK ROAST & GRAVY

APPLE GLAZED PORK ROAST & GRAVY
1/2 cup SMUCKERS apple jelly
1 tablespoon white balsamic vinegar
3 pound boneless pork loin roast, tied
FRESH ground sea salt and black pepper

  • Preheat oven to 400°.
  • Whisk together the jelly and vinegar.
  • Generously season pork roast with FRESH ground sea salt and black pepper.
  • Spray roasting pan with non-stick cooking spray.
  • Roast pork roast 1 hour until temperature reaches 145°, brushing with glaze after 45 minutes.
  • Transfer pork to cutting board and cover with foil to rest 10 minutes.
  • While roast rests, pour all but 2 tablespoons of the drippings into saucepan over low heat.
  • Whisk the cornstarch into the 2 tablespoons of drippings to make a slurry.
  • Add slurry to thicken to desired consistency.
  • Slice roast and serve immediately.

FARMHOUSE CHOPPED SALAD

FARMHOUSE CHOPPED SALAD serves 6

12 ounces bacon, chopped

  • Cook bacon over medium heat until crispy.
  • Drain on paper toweling.

DRESSING
1 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1/2 cup FRESH parsley, chopped
2 tablespoons FRESH chives, chopped
2 cloves garlic, minced
FRESH ground sea salt and black pepper

  • Whisk the mayonnaise, sour cream and buttermilk together until smooth.
  • Fold in the parsley, chives, garlic, FRESH ground sea salt and black pepper.

1 head romaine lettuce, chopped
1 pint grape tomatoes, halved
1 bunch green onions, THINLY sliced
1 cup carrot matchsticks
2 cups shredded sharp white or yellow cheddar cheese
2-3 cups grilled or rotisserie chicken pieces (see note)

  • In a large bowl toss together the lettuce, green onions, carrots, tomatoes, 3/4 of the bacon pieces, chicken pieces and 1 1/2 cups of the cheese.
  • Add dressing, tossing to coat.
  • Garnish with remaining cheese and bacon.

NOTE:

  • I like to make this salad the same day I go to Costco.  I pick up a rotisserie chicken from their deli and it’s the perfect time to pick the chicken from the bone, make a salad and make FRESH chicken stock from the carcass.
  • I sometimes add chopped avocado or even radishes.

CREAMY “ROQUEFORT” BLUE CHEESE DRESSING

Hubby has been begging for some good Roquefort salad dressing. What’s the difference between that and blue cheese you ask? Well, Roquefort is a type of Blue cheese as is Gorgonzola. Roquefort is a French sheep’s milk cheese and Gorgonzola is Italian and made from cow’s milk. Roquefort has a sharper flavor, but is not as strongly flavored as robust and aromatic Gorgonzola. There is also Stilton  blue cheese.  Any of these work wonderful for this dressing.

CREAMY “ROQUEFORT” BLUE CHEESE DRESSING
2 cups sour cream
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
FRESH ground sea salt and black pepper
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon paprika
3-4 ounces Roquefort

  • Mix everything together in a food processor.  For a chunky dressing leave a few chunks if you to add in after you process everything.
  • Chill AT LEAST 4 hours before serving.

APRICOT VINAIGRETTE

APRICOT VINAIGRETTE

16 ounce can apricot halves, drained WELL
2 tablespoons QUALITY balsamic vinegar
1 tablespoon white wine
1 tablespoon water
1 large garlic clove, FINELY mined
1 teaspoon FRESH minced thyme
2 tablespoons avocado oil

  • In blender, everything except the avocado oil; blending until smooth.
  • With blender running, slowly add oil, blending until smooth.

NOTE:  Canned peaches or pears work really well also for a bit of a different flavor profile.

PAN SEARED CHICKEN with LEMON and CHIVE SAUCE

PAN SEARED CHICKEN with LEMON and CHIVE SAUCE
CHICKEN
4 boneless, skinless thin sliced chicken breast steaks
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
2 tablespoons butter
2 eggs, beaten
1/4 cup +1 tablespoon WONDRA flour
1 tablespoon cornstarch
1 shallot minced
1 tablespoon WONDRA flour
1 cup chicken broth
Juice of 1 LARGE lemon
1 tablespoon FRESH minced chives
1 tablespoon COLD unsalted butter

  • Generously season chicken steaks with FRESH ground sea salt and black pepper.
  • Heat oil and butter in skillet over medium heat.
  • Dredge chicken in beaten egg and the 1/4 cup flour, shaking off excess.
  • Sear chicken breasts in skillet for 2 minutes per side.
  • Remove chicken steaks to plate and keep warm.
  • Add shallot and cook over medium heat for about 2 minutes until softened.
  • Add the 1 tablespoon of flour and cornstarch, stirring to coat shallot 30 seconds or so.
  • Slowly whisk in broth and bring to a simmer 5-10 minutes until reduced and slightly thickened.
  • Remove from heat and whisk in lemon juice, chives and butter.
  • Season to taste.
  • Serve over chicken.

BUTTER BRAISED PORK ROAST ala SLOW COOKER

BUTTER BRAISED PORK ROAST ala SLOW COOKER
3-4 pound pork loin
1 bunch green onions, sliced
3 cloves Garlic, minced
4-5 FRESH sprigs of thyme leaves
1 cube KNORR cilantro
1 cube KNORR chipotle
1 cube KNORR garlic
1 tablespoon MONTANA MEX sweet seasoning blend
1 Pinch red pepper flakes
FRESH ground sea salt and black pepper
1/2 cup butter, divided

  • Blot pork roast dry and generously season with FRESH ground sea salt and black pepper.
  • Heat oil in skillet over medium high heat.
  • Sear all sides of roast 1-2 minutes.
  • Place roast in slow cooker.
  • Wipe out skillet of excess oil.
  • Melt butter in skillet.
  • Whisk in seasonings and thyme leaves.
  • Add onions, sautéing a minute.
  • Add garlic and sauté another minute.
  • Pour over pork roast.
  • Cook on LOW 5 hours.
  • Move pork roast to a plate to rest and cover with foil.

GRAVY
stock from slow cooker
1 cup chicken stock
1 tablespoon better than bouillon chicken stock
2 tablespoons cornstarch
1 tablespoon WONDRA flour

  • Melt butter in saucepan.
  • Whisk in cornstarch and flour.
  • Add chicken stock and whisk until smooth.
  • Add renderings from the slow cooker and whisk until smooth and thickened.
  • Adjust seasoning and serve over mashed potatoes with gravy.

BALSAMIC GLAZE for FRUIT

One of my favorite summer treats is juicy red ripe watermelon and sweet navel oranges drizzled with a thick and sweet balsamic glaze with a bit of Cotija cheese (Mexican Parmesan) sprinkled on top.  You can use ANY balsamic vinegar, but I like to use flavor infused (pear or coconut pineapple are my favorites) for a bit of extra flavor.

BALSAMIC GLAZE for fruit
1 3/4 cups QUALITY balsamic vinegar
1/4 cup apple cider vinegar
1 cup sugar

  • In a small saucepan bring balsamic vinegar and apple cider vinegar to a boil.
  • Reduce heat and simmer for 15 minutes, whisking often,  until reduced by half.
  • Whisk in sugar and bring back to a boil.
  • Reduce heat and simmer 10-15 minutes, whisking often, until glaze coats the back of a spoon.
  • Cool before pouring into squeeze bottle or cruet. Will keep in refrigerator 2 months or so.

BRUSSELS SPROUT SALAD with BACON VINAIGRETTE

BRUSSELS SPROUT SALAD with BACON VINAIGRETTE
1/4 cup red wine vinegar
2 tablespoons apple cider vinegar
2 tablespoons Bragg’s liquid aminos
1 teaspoon sugar
FRESH ground sea salt and black pepper, to taste
1 shallot, halved and sliced thin
8 slices bacon, diced
1 1/2 pounds Brussels sprouts, roots trimmed, halved and sliced thin
2 cups shredded red cabbage
1 bunch green onions, sliced thin
1/4 cup grated Parmesan cheese
1/4 cup sliced almonds, toasted

  • Whisk together vinegars, liquid aminos, sugar, salt and pepper in a small bowl.
  • Add shallot slices and cover tightly with plastic wrap.
  • Microwave for 1 minute until steaming.
  • Stir making sure shallot are submerged.
  • Recover and let cool 15 minutes.

 

  • While vinegar mixture is cooling cook bacon until rendered and crisp.
  • Remove from heat and whisk in shallot mixture, stirring well.
  • Add Brussels sprouts, red cabbage and green onions, tossing and cooking 2 minutes until well coated.
  • Transfer to a large salad bowl and sprinkle with cheese and almonds, gently tossing again.
  • Season to taste with FRESH ground sea salt and black pepper.

STUFFED SHELLS

STUFFED SHELLS
24 JUMBO pasta shells
2 CUPS shredded Mozzarella cheese

BALSMELLA (Italian Bechamel)
4 tablespoons unsalted butter
1/4 cup WONDRA flour
2 1/4 cups WHOLE milk
1/2-1 teaspoon FRESH grated nutmeg
FRESH ground sea salt and tri-color pepper, to taste

  • Melt butter in sauce pan over medium heat.
  • Whisk in flour cooking 2 minutes until golden.
  • Whisk in milk and nutmeg, bringing to a simmer.
  • Reduce heat and cook, whisking periodically for 10 minutes until thick.
  • Season to taste with FRESH ground sea salt and tri-color pepper.

STUFFING
1/2 pound ground beef
1/2 pound ground pork
1 SMALL onion, diced
2 cloves garlic, minced
2 tablespoons avocado oil
FRESH ground sea salt and tri-color pepper
1/2-1 teaspoon red pepper flakes
1/4 cup QUALITY DRY sherry

  • Heat oil in skillet over medium-high heat.
  • Add onions, cooking 3-4 minutes until softened.
  • Add garlic, cooking until fragrant.
  • Add ground beef and pork, cooking until browned, breaking up meat pieces into fine.
  • Drain off excess grease.
  • Stir in sherry and cook 5-6 minutes until nearly evaporated.
  • Season to taste with salt, pepper and red pepper flakes.
  • Let cool completely.
  • Stir in Balsamella sauce.

TOMATO SAUCE
3 tablespoons avocado oil
1 small red onion, chopped
24 ounce can whole tomatoes
1 KNORR beef gel packet
3/4 cup moscato white wine
Juice from 1 lemon
5-6 cloves garlic, finely minced into a paste
3 tablespoons Classico sundried tomato pesto
1 teaspoon fresh ground Himalayan pink salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon fresh ground red pepper
1 teaspoon sugar
2 tablespoons fresh chopped Italian flat leaf parsley
2 tablespoons fresh chopped basil

  • Heat avocado oil in a large saute’ pan over medium high heat.
  • Add onions and garlic sauteeing until tender.
  • Whisk together the beef gel, wine, pesto and juice from the tomatoes.
  • Add seasonings, blending well.
  • Add tomatoes and gently crush.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 2 hours.

ASSEMBLY

  • Spread 3 cups of tomato sauce in the bottom of a 3 quart baking dish.
  • Spoon meat mixture evenly into shells, arranging shells on top of red sauce in baking dish.
  • Cover with foil and bake 15-20 minutes.
  • Remove foil and sprinkle with Mozzarella cheese.
  • Bake another 15-20 minutes until cheese is bubbling and golden.
  • Let rest 5 minutes.
  • Garnish and serve with remaining tomato sauce.

NOTES:

  • I like to cook the shells the day before, chilling in the refrigerator over night so they are pliable and easy to work with the next day.
  • A potato masher helps to make a finely minced meat.
  • If you have any extra meat mixture I either sprinkle it over the shells or freeze to use later in a lasagna.