Browsing Tag

SAUCES

SELF ISOLATION, REFLECTION, PRAYERS AND MAYBE SOME GOOD COOKING

BOLOGNESE

By Nanette Hebdige “It was the best of times and it was the worst of times”. In this case it is the worst of times. This corona virus pandemic has brought the world to its knees halting everything to a standstill. Every roll of TP is a goner and hand-sanitizer disappeared a while back. Billions are in self-isolation or decreed quarantine and all of us are trying to keep panic at bay. It’s at times like this when our Faith…

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NOT YOUR AVERAGE MEATBALL

The old adage holds true for just about everything – unquestionable nothing is created equal. That couldn’t be more evident that in the realm of the culinary “ball’. They are participants in stews, soups and that fall back classic – spaghetti and meatballs. Neophytes may think “elementary my dear Watson” when it comes to their preparation. NOT. There’s always a method to the madness and it’s no different here. Be sure to follow these techniques on Balls 101 to ensure…

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SHRIMP IS KING

By Nanette Hebdige SHRIMP IS KING  This crustacean has been subtly strutting along, gaining notoriety with every cuisine piling it high. It’s got its very own star on the culinary walk of fame due to its global obsession! Resonating in every culture – shrimp is king. In Italy, Fra Diavolo is served at almost every locale and the Americanized-Italian version of shrimp scampi is prepared in many households. Spanish Gambas al Ajillo marries shrimp with a boat load of garlic,…

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CHIMICHURRI – THE AVENGER OF SAUCES

Anyone that has dallied in chimichurri, knows that it’s a green, herbaceous tangy sauce with Argentinian roots that typically is an accompaniment to grilled meats. In Argentina, chimichurri is copiously consumed in restaurants and households alike, as it’s presented with cubes of crunchy baguette as a dipping sauce awaiting the main meal. Much as aioli is showcased in Spain and in Italy, extra virgin olive oil (EVOO) is showcased with splashes of Balsamic vinegar with focaccia as a starter. In…

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A THANKSGIVING TABLE – BASICS

ROASTED TURKEY

The holidays are imminent and it feels like the year blew by in a sneeze. Hard to believe we are being catapulted into Thanksgiving and we’re inundated ad-nauseam with Christmas decor even before the trick-a-treaters have left our doorstep. No doubt a segway into the commercialized bombardment of Black Friday sales. Thank goodness for family gatherings, where we rejoice in togetherness and food continuously plays a significant part on these occasions. The strategy has commenced for this yearly feast. If you are…

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A THANKSGIVING TABLE – CRANBERRY SAUCE-PALOOZA

cranberry bourbon vanilla sauce

Thanksgiving without cranberry sauce is like 4th of July without fireworks. With so many tried and true recipes for cranberry sauce, why crack open a can of the jelly-like blob which is flavorless, uninspiring and completely and unimaginative? Seriously people! The tart-sweet flavors and vibrant crimson color are a quintessential necessity for the holidays and a perfect dish to make ahead, as the flavors become even more epic. For the not so faint of heart and the ones that want to…

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INTRODUCING TONNATO – VERSATILE TUNA SAUCE

PORK LOIN TONNATO

For those unfamiliar with tonnato, it’s a creamy, mayonnaise-like sauce made with tuna.  The most infamous use of tonnato is served over cold veal slices. Yes, you heard right.  You’re probably recoiling in horror and revulsion right now.  However, as with many things in the epicurean world, certain flavor profiles sound outlandish and abysmal, but are truly extraordinary.  Meet, vitello tonnato, a dish originating from the Piedmontese region – these two perfect strangers, veal and tuna, meet and the result is…

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MIDWEEK BLUES – MEATLOAF STUFFED WITH SPINACH AND CHEESE

MEATLOAF STUFFED WITH SPINACH AND CHEESE

As a rule, meatloaves should be free-formed to achieve maximum juiciness.  The stuffing in this one requires a meatloaf pan to ensure it retains its form due to the filling.  It’s a very simple preparation, ideal for a midweek meal.  The tomato sauce is added on top after the loaf has cooked.  For optimal results since its being baked in a loaf pan, add some water around the oven pan, so it cooks Bain Maire.   ½ LB each of…

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MEATLOAF WITH BACON AND ALMOST BBQ SAUCE

MEATLOAF WITH BACON

This loaf has no glaze but a kicking sauce to go with it.  The method of wrapping the load into a round loaf with the foil allows for the bacon to cook atop the meat and easy slicing.  As with any loaf it’s a white canvas for a cacophony of ingredients.  It can be prepared the day before but allow it to loss some its chill from the fridge for about 1 hour at room temperature before baking.  You’ll want…

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ROMANCING THE MEATLOAF

MEATLOAF 101

Innumerable meatloaves have graced countless tables around the world.  Along with meatballs, it’s the ultimate in comfort food and one of the most go-to globally prepared household dishes.  Meatloaves can be simple or have the potential for tremendous complexity, depending on diurnal inspiration and a willingness to be intrepid.  It’s a chameleon dish embracing any flavor profile and accompanied by many sauce variations. In a world ruled by tastes and choices, meatloaf is something you staunchly avoid or it’s a…

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STICKY ASIAN MEATBALLS WITH HOISIN SAUCE – TAKE 2

ASIAN STICKY BALLS 2

There is already a post on Asian Sticky Balls which are pretty swanky.  However, I made these for a party and my guests became raving lunatics over the balls and specially the homemade Hoisin sauce, so I think I better share it with ya’ll.   MEATBALLS ½ LB each ground pork and ground sirloin 1 TBSP garlic/ginger paste 2 eggs – beaten 2 TBSP toasted sesame oil ½ cup of minced scallions ½ cup of Panko breadcrumbs Toasted sesame seeds…

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ROBERTO SAUCE – A LOVE STORY

roberto sauce

Though the annals of time, recipes have gained fame and notoriety by their origin.  Invariably their birthplace is singularly tied to a curious attention-grabbing yarn, which at times is cloaked in mystery or even intertwined to a gallant tale. Of course, it can also be as innocuous as a recipe passed down from generations of incomparable cooks.  But at times it originates from a close friend and its got even greater meaning behind it. This is the story of my…

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WHEN IT’S MAYONNAISE – IT’S PERSONAL

I am almost convinced there is a eulogy written somewhere about mayonnaise.  Especially the homemade kind. Hard to believe that in America, it’s Numero Uno in the condiment department, having out seated its contender, the Ketchup by a landslide.  Even harder to believe that Russia is the top consumer of mayo in the world. It’s rather fantastic, really, that a quick-thinking substitution in the culinary repertoire of the personal chef to the Duke of Richelieu in 1756, created the world’s…

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POTATO VINDALOO WITH RAITA

potato vindaloo

This is a flavor explosion for lovers of Indian food and a dish that will be hailed by vegetarians and meat lovers alike.  One of the best attributes of the dish, is the fact that it gets better the longer it sits in the fridge.  Like with any good Vindaloo, you know it’s going to pack a healthy, spicy wallop, that is why a good raita should accompany this to cool down the palate.   1 medium onion 4 medium…

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Pantry Rat