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sauces [2017/04/13 20:23] Leslie Cambias [Ragù Bolognese] |
sauces [2020/08/02 19:57] (current) Jim [Red Pesto by Jim Cambias] |
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| ====Basic Brown Sauce==== | ====Basic Brown Sauce==== | ||
| - | This great French basic sauce is simply a brown roux thinned out with a bouillion or brown stock. It also can be elaborated, as in Sauce Espagnole, which is brown sauce with mirepoix, tomato puree and bouquet garni, cooked and put through a fine sieve, or pureed in a processor and fine-sieved. It will be found in the kitchen of every classic French restaurant. There are endless variations on these sauces. | + | This great French basic sauce is simply a brown roux thinned out with a bouillion or brown stock. It also can be elaborated, as in Sauce Espagnole, which is brown sauce with mirepoix, tomato puree and bouquet garni, cooked and put through a fine sieve, or pureed in a processor and fine-sieved. It will be found in the kitchen of every classic French restaurant, where meat glaze is usually added for rich flavor. There are endless variations on these sauces. |
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| *1 tbsp. Worcestershire sauce | *1 tbsp. Worcestershire sauce | ||
| - | Cook the flour in the bacon fat to make a light brown roux. Add the onion and celery. peppers, scallions, bay and thyme. Cook on a low fire. Add the garlic, tomatoes and sauce, salt and pepper to taste. Simmer for about 1/2 hour on a very low fire, then add the parsley, Tabasco. Let it rest off the fire for at least 2 hours before rewarming and serving. | + | Cook the flour in the bacon fat to make a light brown roux. Add the onion and celery. peppers, scallions, bay and thyme. Cook on a low fire. Add the garlic, tomatoes and sauce, salt and pepper to taste. Simmer for about 1/2 hour on a very low fire, then add the parsley, Tabasco and Worcestershire. Let it rest off the fire for at least 2 hours before rewarming and serving. |
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| - | It is, strictly speaking, not really a sauce but more of an ingredient. It is a kind of concentrated mushroom flavor, and is added to sauces or used for garnish or stuffing. (see the recipe for [[Seafood#Filet of Fish, Rolled and Baked]] for an example). It can be made with mushrooms that are just about to spoil, and it can be done with any variety. | + | It is, strictly speaking, not really a sauce but more of an ingredient. It is a kind of concentrated mushroom flavor, and is added to sauces or used for garnish or stuffing. (see the recipe for [[Seafood#Filet of Fish, Rolled and Baked]] for an example). It can be made with mushrooms that are just about to spoil, and with any variety. The processor can be used for mincing- almost a puree. |
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| - | Continue cooking, uncovered, for 3 hours - stirring now and then and adding a little water if it seems in danger of scorching. At the end of cooking it should be almost dry, just solids and oils. There should be about 2 generous cups, enough for 1 1/2 lbs. pasta, 6 lavish servings. | + | Continue cooking, uncovered, for 3 hours - stirring now and then and adding a little water if it seems in danger of scorching. Toward the end of cooking, you might want to add about 1 and 1/2 tablespoons of tomato paste - make a space and cook the pasta to caramelize it. At the end of cooking it should be almost dry, just solids and oils. There should be about 2 generous cups, enough for 1 1/2 lbs. pasta, 6 lavish servings. |
| - | It is a rich sauce and only a couple of tablespoons of it per serving are needed. If needed, thin it out with a very little hot pasta water to serve. | + | It is a rich sauce and only a couple of tablespoons of it per serving are needed. If needed, thin it out with a very little hot pasta water. |
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| See under [[Seafood#Remoulade Sauce]] in Seafood. | See under [[Seafood#Remoulade Sauce]] in Seafood. | ||
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| + | ====Red Pesto by Jim Cambias==== | ||
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| + | This recipe is from //Bon Appetit// magazine, but of course I had to tinker with it a little bit. It is absolutely delicious, loaded with //umami// from the anchovies and tomatoes. In my house I can't prepare it in advance or save leftovers because people will just eat the sauce with a spoon when my back is turned. So I guess you have to make it right before dinner. | ||
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| + | For a supper in honor of Italian Tricolor Day (January 7), serve three kinds of pasta, one with red pesto, one with green pesto, and one with butter and cheese. | ||
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| + | //Ingredients// | ||
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| + | *Anchovies, 1 small can (Original recipe calls for just 6 anchovies, but why not use them all?) | ||
| + | *2 Fresno red chili peppers, split and seeded | ||
| + | *Garlic, 4 cloves, smashed | ||
| + | *Lemon Juice, 3 tablespoons (or the juice of half a lemon) | ||
| + | *Olive Oil, 3/4 cup (//Bon Appetit// specifies extra-virgin olive oil, but with all the garlic and anchovies I think any flavor subtleties will be lost, so you may as well use the cheap stuff.) | ||
| + | *Parmesan Cheese, grated, 3 ounces or 1/2 cup | ||
| + | *Pecans, 1/2 cup (Original recipe calls for walnuts.) | ||
| + | *Salt, 1/2 teaspoon or to taste | ||
| + | *Sun-Dried Tomatoes, 1/4 cup (//Bon Appetit// uses 3 tablespoons of double-concentrated tomato paste.) | ||
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| + | //Directions// | ||
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| + | Pour the olive oil into a saucepan, then sauté the anchovies, garlic, and nuts until the garlic begins to turn golden. Chop the tomatoes and add, cook a little longer but do not let the garlic get scorched. | ||
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| + | Put all the contents of the pan, including the oil, into a blender or food processor. Add the remaining ingredients (chiles, lemon, cheese, and salt) and puree until it forms a thick paste. | ||
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| + | Serve with spaghetti or fettucini, mixing the sauce thoroughly with the pasta. Also works well on pizza. | ||
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