Charred Green Onion Pesto

August 9, 2021 by

If you go to the farmer’s market you’re likely to find an abundance of spring onions (or green onions) this time of year. Mine went a little wild in our garden this year because we’ve had a plethora of tiny baby bunnies make their home in our garden and well, I’m too much of a sucker to disturb them. I mean, come on…

Making a pesto is a great way to save fresh herbs for later but it makes great use of green onions as well.

Grilling is optional but I love the slightly charred flavor it gives the pesto and if you haven’t grilled lemons before you’re missing out on my favorite food group! I used roasted garlic cloves to add a little more flavor but fresh garlic cloves would work as well. I don’t use as much olive oil in this pesto because I can always add more when I’m using it to dilute it. I use these cookie dough silicone freezer containers to freeze mine in but ice cube trays work well too. One batch fit in 2 of my trays. Each tray has 15 compartments (about 2 Tablespoons in each compartment).

Toss with pasta, roasted potatoes or vegetables, add to a ranch dressing, spread on sandwiches…

Filed Under: Sauces / Condiments Tagged With: , , ,

Slow Cooker Pear Butter

October 26, 2020 by

Does anything quite say fall like something cooking in the slow cooker? Especially when cinnamon is involved. My oldest daughter loves, LOVES jams, spreads, condiments of any kind. I haven’t made pear butter in forever and had a big bag that was getting too soft for eating so I knew what to do.
This could easily be made with apples too and it isn’t safe for canning it freezes quite well and in little jars it would make a wonderful gift especially with some fresh bread or biscuits. My girls have discovered it’s yummy on pancakes as well.

Filed Under: Freezer, Halloween / Fall, Sauces / Condiments Tagged With: , , , ,

Pink Salt Caramel Sauce

October 2, 2020 by

Caramel is such an easy thing to make but can often go wrong.
I keep a jar of this in my cupboard for baking with or topping ice cream. A lot of recipes call for butter but I prefer making mine without. I find it works better when adding it to recipes. The other thing I do different is use pink salt. I’ve been doing this for years and everyone always asks what I add to my caramel to make it taste so good. I used to use sea salt with good results but once I tried making it with pink salt on a whim and now it’s the only way I make it!
I don’t use a candy thermometer, I find it’s easier to watch the color. For me, it’s just perfect when it’s a medium amber. Using a nonstick pot will make it easier to clean but harder to see what color it is so I use a heavy stainless pot. Boiling water in the pot afterwards helps cleanup.
This sauce makes perfect little gifts and can be used for an apple dip, ice cream sauce, or incorporated into baking instead of melting down caramel cubes (which taste like straight corn syrup, not caramel!)

Filed Under: Candy / Confections, Sauces / Condiments, Uncategorized

Ghee Whiz!

October 17, 2017 by

What is ghee? Well, think of it as caramelized butter.  It has a higher smoke point than regular butter and a deeper, more nutty flavor.
Basically all you’re doing is evaporating off the water content and browning the milk solids (which you strain out).
Clarified butter is similar, ghee is just cooked longer for a deeper flavor.
My favorite uses for ghee are for popping popcorn and grains, stir frying, roasting… anytime you want to cook at a higher heat or get an amazing sear, pull out the ghee.  It is easier than you think and lasts quite a long time.  If you get any water in it, that can cause bacterial growth.  So I always keep it in a jar with a lid and use a clean dry utensil.  Or you can store in the refrigerator as well.
It can take over 20 minutes, so I usually make it when I’m going to be in the kitchen anyways making dinner or doing dishes or whatever.

GHEE
1 pound unsalted butter

Using a small heavy pot, add butter and heat over medium heat.

After it melts it will begin to foam up.  Keep cooking!

Turn your heat down if it is boiling too hard.  You want a gentle simmer.

The second foam is what we’re looking for.

When the milk solids are a deep brown you’re done!

Just strain and let cool.

Store on the counter for a month in an airtight container (I use a jar) or refrigerate for longer storage.

Filed Under: DIY / How to..., Sauces / Condiments

Rosemary Salt

September 25, 2017 by

If you plant one thing, I suggest fresh rosemary.  I have a few planted around our house and they become huge and are usable practically year round.
Rosemary can be a little twiggy so getting the rosemary ground up small is helpful.
You can sprinkle this on popcorn, rub on a pork loin roast or whole chicken before cooking, roasted potatoes, or toss with some homemade pasta with a little lemon zest. Yum!  You can also add lemon zest to this before freezing.

Fresh Rosemary Salt

2 parts fresh rosemary (removed from stem)
1 part kosher salt

Pulse rosemary in spice grinder (or food processor) or mince finely by hand.
Store in the freezer.

Filed Under: Sauces / Condiments

Homemade Steak Sauce

August 21, 2017 by


“Steak sauce” is a little misleading, as this sauce is great on other things too.  Grilled chicken is particularly good with it, even veggies too.
I am baffled at recipes for steak sauce, BBQ sauce, or other homemade condiments and the main ingredient is ketchup.  If you are going to the trouble of making a homemade condiment do yourself a favor and use tomato products, not a premade ketchup as a base.
The end of summer is fast approaching.  But do yourself a favor and have at least one more grill night and take a tiny bit of time to make this easy amazing sauce.  I’m sure we’ll have it in winter even!

HOMEMADE STEAK SAUCE

1 white or yellow onion, chopped (approx 1 1/2 cups)
3 cloves garlic, minced
16 oz can tomato sauce
6 oz tomato paste
1/2 cup brown sugar
1/4 cup Worcestershire
1/4 cup lemon juice
1/4 cup soy sauce
1/4 cup apple cider vinegar
2 Tablespoons molasses
1 tsp mustard powder

In a medium pot saute the onion and garlic over medium heat until softened and fragrant.
Add remaining ingredients and bring to a boil.  Reduce heat and simmer for 15-20 minutes.

Pour through a strainer and discard onions and garlic.  Store in the refrigerator in an airtight container for a couple weeks or freeze for longer storage.

Filed Under: Grilling / Smoking, Sauces / Condiments

Cran-Blue Berry Sauce

November 24, 2014 by

Cran-Blue Berry Sauce

I know some people only like the canned gel-like cranberry sauce.  I personally can’t get on that band wagon.  A sauce shouldn’t be gel, if you ask me.  Fresh cranberry sauce is so easy and I love having something tart and fresh on the table with the feast.  I usually make my cranberry sauce with blackberries in it, but I thought this batch with blueberries was amazing.

CRAN-BLUE BERRY SAUCE

1/2 cup water
1 cup sugar
12 oz cranberries
1/2 cup orange juice
zest of 1 orange
2 cups blueberries (fresh or frozen)
1 granny smith apple, chopped fine

Put all ingredients in a pot and cook over medium heat for about 10 minutes, or until cranberries have popped.  Serve warm or at room temperature.
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Filed Under: Holiday Recipes, Sauces / Condiments

Butternut Squash Pasta Sauce

October 21, 2014 by

Butternut Squash Pasta Sauce
You may be familiar with making your own pumpkin puree, but butternut squash is another favorite of mine.  I make some every fall and freeze in 15 oz containers (so it translates well for recipes that use a 15 oz can).  I use it to make sauces, like this one, or gnocchi (you can follow the recipe for the pumpkin gnocchi, just sub out the butternut).
Butternut squash has a great texture and mouth feel so it makes a wonderful sauce without needing to add milk or cream.  This is such a quick and easy recipe, and having the squash made ahead of time makes it ridiculously easy.

BUTTERNUT SQUASH PASTA SAUCE (With homemade bacon!)

8 oz (or a pound if you like) bacon lardons (you could also use chopped bacon, or panchetta, or omit entirely)
4 garlic cloves, minced
2 T fresh sages, very finely minced
15 oz butternut squash puree
2 cups chicken stock
salt and pepper to taste
1 pound pasta (something with lots of nooks and crannies to hold the sauce works best)
1/2 cup Parmesan cheese, grated or shredded

Cook the bacon in a large skillet over medium heat until crispy.  Drain and set aside.
Remove all drippings but a light coating in pan.  Add garlic and sage and saute until fragrant.
Add squash and chicken stock to pan and cook for 5-10 minutes over medium to medium high heat until reduced slightly and thickened slightly.
Season with salt and pepper to taste, add pasta and toss to combine.
Top with Parmesan cheese and reserved bacon.

NOTES: To make this without any meat, just use a tsp of olive oil to saute the garlic and sage.
If you have fresh butternut squash, peel, seed, and cube it.  Add about 2 1/2 cups to pan instead of the puree along with the chicken stock.  Cover pan and cook through, then puree.  Proceed again per recipe.

Filed Under: Pasta, Sauces / Condiments

Basil Pesto

May 16, 2014 by

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Pesto is the ultimate spring food.  It makes everything taste so darn fresh and tasty.  I dare you not to taste it and see rainbows and flowers blooming.
Pesto is  easily adjusted and incredibly easy.  I usually make it with my food processor but you could do it by hand with a knife if you want a work out.  🙂   The nuts can be omitted completely or exchanged with almonds or other nuts.   I actually leave it out altogether.  I just prefer the taste of pesto nut free.   The basil can be switched with many kinds of herbs or combination of.  When making a big batch sometimes I cut the basil with about 25% parsley.  The vinegar or lemon juice will help retain that bright green color and add some acidic brightness.  You can find my pesto pizza sauce recipe  here, the main difference is I add more olive oil for a thinner sauce and up the garlic.  This is a great all purpose pesto, and my favorite.  I use it on many things, even just smearing sandwiches… brushing rolls towards the end of cooking… rubbing under chicken skin when roasting.. tossing with roasted vegetables just before serving.. toss with pasta.. I don’t usually eat it straight from the jar with a spoon.. but pretty close to it 😉

BASIL PESTO

2 cups packed fresh basil leaves
2 garlic cloves
¼ tsp salt
¼ cup grated Parmesan cheese
¼ cup olive oil
3 T pine nuts, optional
splash lemon juice or vinegar, optional

Put everything in the bowl of a food processor and pulse until finely minced.   Place in an airtight container and cover with a thin layer of olive oil and refrigerate.
To freeze leave out the parmesan.  Freeze in containers or ice cube trays then transfer to a ziplock.

Filed Under: Sauces / Condiments

Turkey Gravy 101

November 16, 2012 by

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gravy is essential for the holiday meal.  Good gravy that is. 🙂
The best gravy starts from homemade turkey stock, and is easier than you think.  The turkey stock can be made days ahead of time as well.
If you don’t make homemade stock, just use the best quality chicken stock you can.  I don’t care how moist your turkey is, it will only be better with this.  This gravy is smooth, velvety even, and the flavor is beyond amazing.

TURKEY GRAVY 101
makes approx. 3 cups

FOR THE GRAVY
Drippings from turkey roasting pan, optional
4-5 cups turkey stock (or chicken stock if needed, also may not need as much if using drippings)
4 T unsalted butter
6 T flour
salt and pepper to taste

FOR THE TURKEY STOCK
1 tsp oil
neck and giblets from turkey
1 onion, peeled and quartered
1 carrot, cut in thirds
1 celery stalk, cut in thirds (leaves left on the top)
12 cups water
1 tsp dried rosemary (or 1 sprig fresh)
1 tsp dried thyme (or a couple sprigs fresh)
2 bay leaves
1 tsp peppercorns

Make the turkey stock:
Heat oil in a large pot and heat over medium high heat.  Add the neck and gizzards and sear.
Add the onion, carrot, and celery and cook for several minutes to sear.

Add the water, rosemary, thyme, bay leaves, and peppercorns and bring to a boil.   Let simmer for 2 to 3 hours, or until reduced to about 3 or 4 cups.

Make the gravy:
After removing the turkey from the roasting pan (mine has a rack with handles, I HIGHLY recommend one like that), this is what your pan should look like:

Scrape all the drippings into a fat separator or large measuring cup (I HIGHLY recommend this one from OXO).

If you have a fat separator, you’ll be able to go ahead, but if not you want to let the drippings sit for a while until the fat collects to the top and you can spoon it off.  You can also not use the drippings at all if you’d rather.  I find that I get a much less greasy gravy using a fat separator with great flavor.
Pour drippings into a large measuring cup and add turkey broth to measure 4 cups.  (If not using drippings just measure out 4 cups turkey broth, or if not making turkey broth, just add chicken broth to make 4 cups).
If making the gravy in your roasting pan, place over 2 burners on medium high heat.  I prefer to use a saucepan.
Heat the butter until melted, then add the flour and cook for one to two minutes, mixing to make a smooth roux.

Gradually whisk in turkey drippings/broth mixture, whisking constantly and bringing to a boil.
Reduce heat to low and let simmer until thickened, about 10-15 minutes.
If it gets thicker than desired, just whisk in more broth.  Season with salt and pepper as needed.

 LEFTOVER GRAVY TIP:
Heat over medium heat, whisking in turkey or chicken broth to thin as needed. 

 

 



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Filed Under: Holiday Recipes, Sauces / Condiments