Basics and Blends

Basic procedures and custom spice blends

Pressure Cooker Polenta

Ingredients
1 cup polenta rough-ground cornmeal/
4 cups Chicken Broth
Salt
3-4 teaspoons Butter
1/2 cup Mexican Blend Shredded Cheese
1/4 cup half and half

Turn Instant Pot on sauté and add the chicken broth and polenta and whisk together.

As soon as it starts to boil, place and seal the lid, and set your Instant Pot on high pressure for 7 minutes and allow it to release pressure naturally when done.

When you open the lid there will be some excess water in it. Using your whisk, blend in the butter, cheese, and half and half. The polenta will thicken as you whisk it all together. Allow it to rest for a little longer.

Pressure Cooker Polenta Cacio e Pepe

1 cup polenta (not quick-cooking)
1 teaspoon kosher salt, plus more
Freshly ground black pepper
3 tablespoons unsalted butter
4 ounces Pecorino and/or Parmesan, finely grated, plus more

Whisk polenta and 4 cups water in Instant Pot until combined. Season with 1 tsp. salt and several grinds of pepper. Bring mixture to a simmer over medium-high, whisk again, then seal pressure cooker according to manufacturer’s directions. Cook at high pressure for 9 minutes. When timer goes off, manually release pressure. Carefully open lid and whisk polenta until homogenous and creamy.

Whisk butter into polenta, then gradually add 4 oz. Pecorino, whisking until melted. Taste and season with more salt, if needed, and lots of pepper.

Transfer polenta to a wide shallow bowl. Top with more cheese and coarsely grind more pepper over.

Classic Rice Pudding

1/2 cup (100 grams) long-grain rice, preferably jasmine
1 teaspoon fine sea salt
1 quart (946 ml.) whole milk
1/4 to 1/3 cup (50-67 grams) sugar (to taste)
1 vanilla bean, split lengthwise, or 1 tablespoon pure vanilla extract

Rinse the rice under cold running water, then turn it into a medium saucepan, and cover with water. Add the salt, bring to a boil, reduce the heat and simmer for 10 minutes. Drain.

Rinse the saucepan with cold water, shake out excess (don’t dry) and pour in the milk and sugar. If you’re using a vanilla bean, scrape the pulp into the pan and drop in the pod (if you’re using extract, you’ll add it later).

Bring to a boil, stirring to dissolve the sugar. Stay close: Milk is notorious for bubbling over.

Lower the heat, stir in the rice and cook at a steady simmer, stirring frequently (especially at the start) for 30-40 minutes, or until the rice is very tender, the pudding feels just a little thick as you stir it and most of the milk has been absorbed (the pudding will have cooked down by about half). It’s hard to give an exact time because it depends on the rice, the size of the pan and the amount of heat beneath it.

Scrape the pudding into a heatproof bowl, and remove the vanilla bean, if you’ve used it. If you’re using extract, stir it in now.

Cover (if you want to avoid a skin, press plastic wrap against the surface of the pudding), and cool to room temperature or refrigerate. Tightly covered, the pudding will keep in the fridge for about four days; serve cold or at room temperature.

Sous Vide Soft Poached (Or Ramen) Eggs

1-16 large eggs
Salt and pepper
Directions

Using sous vide circulator, bring 4-inches water to 167°F/75°C in 7-quart Dutch oven or Lexan container. Using slotted spoon, gently lower eggs into prepared water bath, cover, and cook for 12 minutes.

Meanwhile, fill large bowl halfway with ice and water. Using slotted spoon, transfer eggs to ice bath and let sit until cool enough to handle, about 1 minute. To serve, crack eggs into individual bowls and season with salt and pepper.

Eggs can be cooked, chilled in an ice bath for 10 minutes, and refrigerated for up to five days. To reheat, lower eggs into water bath set to 140°F/60°C and cook until heated through, at least 15 minutes or up to 1 hour, then crack into bowls as directed.

Quick Dressings for Vegetables, Salads, Meat, or Fish: Southeast Asian

Simple Thai:
2 tablespoons Thai oyster sauce
1 teaspoon Thai fish sauce
1 teaspoon Thai thin soy sauce
Small pinch ground white pepper

Spicy Thai:
8 teaspoons finely minced garlic (about 8 medium cloves)
4 tablespoons Asian fish sauce
4 tablespoons fresh juice from about 4 limes
2 tablespoons light brown sugar
2 tablespoons finely chopped fresh cilantro leaves and fine stems
1 teaspoon chili flakes

Another Spicy Thai:
1/2 cup water boiled with 1/2 cup sugar (use to taste; you will not need all)
1 tablespoon peeled and minced fresh ginger
4 tablespoons freshly squeezed lime juice
1 teaspoon rice vinegar or white vinegar
2 teaspoons fish sauce (nam pla)
1 fresh hot red or green pepper, preferably Thai, deseeded and thinly sliced

Thai Coconut Curry:
6 tablespoons coconut milk
1 tablespoon Thai red curry paste
2 1/2 teaspoons fresh juice from 1 lime
2 teaspoons soy sauce
2 teaspoons Asian fish sauce
2 teaspoons honey
1 teaspoon grated fresh peeled ginger

Thai Chili Vinegar:
1 teaspoon garlic
1 tablespoon red medium-sized thai chilies
1/8 teaspoon salt
4 tablespoons vinegar
1/4 teaspoon white sugar

Sweet and Tangy Thai:
10-15 dried whole red hot chillies
4-6 large cloves of garlic, chopped
1/4 cup white vinegar
Juice of 1/2 to 1 lime
3 or more tbsp fish sauce (nahm bplah), to taste
1/3 to 1/2 cup granulated sugar, to desired sweetness
A few cilantro leaves and/or a 1-inch section of green onion, chopped (optional)

Thai Tamarind:
(Bring to a boil, then simmer until sugars dissolve)
1/4 lb palm sugar, coarsely chopped
1/4 cup Thai fish sauce
1 oz seedless tamarind pulp (paste)
1 1/4 cup water
1 tablespoon cayenne pepper

Thai Yellow Bean:
2 tablespoons Thai oyster sauce
Scant tablespoon Thai fish sauce
1 teaspoon Thai yellow bean sauce
1 teaspoon granulated sugar

Thai Citrus Dressing:
1/2 cup orange juice
1/2 cup lime juice
1/4 cup brown sugar
1 teaspoon soy sauce
1/4 teaspoon ground pepper
1 tablespoon minced serrano or jalapeno
1 teaspoon minced garlic
3 tablespoons vegetable oil

Thai Gremolata:
2 small shallots, minced
2 cloves garlic, minced
1/2 cup roasted, salted peanuts, minced
Zest of 2 limes
1/2 cup minced cilantro, packed

Vietnamese Chili Garlic:
(use raw, or simmer for five minutes)
6 ounces hot chiles (e.g., cayenne, Fresnos, habanero, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped
3 cloves garlic, chopped
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 tablespoons distilled white vinegar

Vietnamese Nuoc Cham:
3 tablespoons lime juice (1 fat, thin skin lime)
2 tablespoons sugar
1/2 cup water
2 1/2 tablespoons fish sauce
Optional additions:
1 small garlic clove, finely minced
1 or 2 Thai chilis, thinly sliced or 1 teaspoon homemade chili garlic sauce or store bought (tuong ot toi)

Vietnamese Ginger Lime:
Chubby 2-inch piece fresh ginger, peeled and minced
5 tablespoons fresh lime juice (2 or 3 limes)
2 1/2 tablespoons sugar
2 to 3 tablespoons fish sauce

Vietnamese Tomato Chili:
(Warm through, purée, then strain)
1 large clove garlic
1 medium (3 to 4 ounc) Roma tomato, chopped
6 ounces Fresno or other kinds of moderately-hot chiles
Brimming 1?2 teaspoon fine sea salt
1 tablespoon sugar, preferably organic
1 tablespoon distilled white vinegar
1/2 cup water, plus more as needed

Vietnamese Orange Almond:
1/4 cup water, plus more as needed
2 tablespoons freshly squeezed lime juice
3 tablespoons freshly squeezed orange juice
1/2 cup raw almond butter
1/2 teaspoon minced ginger
1 teaspoon honey or coconut nectar
1/2 teaspoon finely chopped garlic
1/2 teaspoon wheat-free tamari or soy sauce
1 teaspoon roasted sesame seeds

Hmong Chili Peanut:
2 T fish sauce
juice of 1 lime
1 tsp salt
1 tsp sugar
1 tsp MSG, optional
1-2 fresh red chile peppers, minced
1/4 bunch cilantro, finely chopped
4 green onions, white and green parts
1 small tomato, chopped (or 6 cherry tomatoes or 15 grape tomatoes)u
2 T chopped raw peanuts
1 T peanut butter

Cambodian:
4 cloves garlic, chopped
4 red hot peppers, chopped
3 teaspoons roasted peanuts, coarsely chopped
2 limes, squeezed
7 tablespoons fish sauce
2 teaspoons sugar
4 tablespoons water

Isaan:
1/2 tbsp chili flakes
1 Tbsp roasted rice
1/2 tbsp fish sauce
2 tbsp lime juice
2 finely chopped coriander stalks (with leaf)
2 teaspoons of palm sugar

Nyonya:
2 tablespoon Worcestershire sacue
1 1/2 teaspoons fresh lime juice
1 teaspoon soy sauce
2 teaspoons sugar
1 red holland chili,thinly sliced on the diagonal.

Hainanese:
2-inch chubby section ginger (about 2 ounces), peeled and thinly sliced
1 1/2 tablespoons peanut oil
1/4 teaspoon salt
1-3 tablespoon chicken stock

Singapore Sweet Soy:
1 tablespoon light (regular) soy sauce
1 tablespoon dark soy sauce
1 -1/2 teaspoons unseasoned rice vinegar
1 tablespoon sugar
1/2 teaspoon Asian chili sauce, such as Sriracha

Singapore Chili:
2 or 3 large red chiles, such as Fresno, cayenne, or long chile, coarsely chopped
2 or 3 hot Thai chiles, coarsely chopped
1 teaspoon finely chopped garlic
1-1/2 teaspoons finely chopped fresh ginger
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon fresh lime juice
1 tablespoon hot chicken broth

Indonesian Sos Chili Padi:
5-10 small red or green Thai chilies, very thinly sliced
3 tablespoons soy sauce
1 1/2 tablespoons lime juice

Indonesian Soy Lime:
3 red Holland chilies, stemmed and thinly sliced on the diagonal
4 tablespoons kecap manis
1 tablespoon lime juice

Indonesian Lemongrass Shallot:
1 meaty stalk of fresh lemongrass
2 fresh red Holland chiles or other fresh long or short hot red chiles, such as Fresno or Thai, stemmed and very finely chopped (for a milder sambal, seed the chiles)
2 shallots, peeled and very finely chopped (about 1 ounce total)
3 teaspoons peanut oil
1 tablespoon fresh lime juice
1/4 teaspoon salt

Javanese:
(Combine and saute in peanut oil)
5 shallots (about 3 3/4 ounces/110 grams total), coarsely chopped
3 cloves garlic, coarsely chopped
12 fresh red Holland chiles or other fresh long, red chiles such as Fresno or cayenne, stemmed and coarsely chopped
1 teaspoon palm sugar, thinly sliced, or dark brown sugar (for a slightly sweeter sambal, increase the sugar by 1 teaspoon)
1/2 teaspoon kosher salt

Mee Goreng:
3 tablespoons kecap manis
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon ketchup
1 tablespoon sesame or shallot oil
1-2 teaspoons chili sauce
1/4 teaspoon white pepper

Chili Ginger Sambal:
12 red serrano chiles, trimmed and blanched 1 minute
1 shallot, peeled and chopped
2 tbsp. peeled, chopped ginger
5 garlic cloves, peeled and chopped
1 tbsp. plus 1 tsp. fresh lime juice
1 tsp. rice vinegar
2 tsp. sugar
1 tsp. salt

Chili Tomato Sambal:
6 hot red chilies, seeded and chopped
1 onion, roughly chopped
3 tomatoes, peeled, seeded, and roughly chopped
1 tablespoon finely grated gingerroot
1 tablespoon vegetable oil
grated peel and jice of 1 lime
salt and pepper to taste

Sweet and Sour Chili:
4 fresh Holland chilies
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon palm, cider, or rice vinegar
4 tablespoon warm water
1 clove garlic, thinly sliced lengthwise

Clotilde’s Magic Sauce:
2 tablespoons sesame oil
2 tablespoons freshly squeezed lime juice (lemon juice may be substituted, but lime is better)
2 tablespoons fish sauce, a.k.a. nuoc mam or nam pla in its respective Vietnamese and Thai incarnations (look for it at Asian markets)
Optional additions:
2 tablespoons all-natural smooth peanut butter
chili sauce, to taste
one clove garlic, finely minced or pressed

Spicy Tamarind Sauce:
3 ounces tamarind pulp (3-by-3-by-3/4- inch block) and 1-1/4 cups water, processed
2 teaspoons kosher salt
2 teaspoons sriracha, or to taste
5 cloves garlic, grated
1/4 teaspoon MSG (optional)
2 teaspoons fish sauce, or to taste
4 teaspoons sugar, or to taste

Turmeric Ginger:
5 fresh turmeric fingers (about 3 ounces)
2 teaspoons minced or grated ginger (about 1 inch piece)
1 chili, such as a serrano or jalapeño, seeded and diced tiny
1/2 teaspoon salt
Juice of 1 or 2 limes
Good olive oil, if needed
Sugar, if needed

Basil Peanut:
3 cups firmly packed fresh basil leaves, coarsely chopped
3/4 cup unsalted roasted peanuts, coarsely chopped
1 serrano pepper, seeded and minced
1 garlic clove, minced
1 bunch green onions (green parts only), thinly sliced
2 tablespoons fish sauce or 1 tsp. anchovy paste
1/8 teaspoon sesame oil
3 to 4 Tbsp. olive oil

Coriander Peanut:
2 cups coarsely chopped coriander leaves and stems (about 1 large bunch)
3 to 5 green cayenne chiles, or substitute serrano chiles, seeded
2 tablespoons boiled skinned peanuts (see Glossary), or substitute unsalted roasted peanuts
1 teaspoon sugar
1/2 teaspoon ground cumin
About 3 tablespoons fresh lemon juice
About 1/4 teaspoon salt

Crispy Coconut:
(Toss together and dry roast)
10 oz grated white coconut
2 duan salam leaves
1 kaffir lime leaf
1- inch galangal (bruised)
1 Tbsp sugar
Paste of 2 shallots, 1 clove garlic, 1/4 tsp turmeric powder, and 1/2 Tbsp coriander seeds

Lime Sauce:
2 garlic cloves
4 green chilies, seeded
3 tablespoons fresh cilantro
2 tablespoons light soy sauce
3 tablespoons sugar
juice of 1 lime

Ginger Scallion:
one bunch scallions
one knob fresh ginger, about 2 1/2 ounces
2 tablespoons neutral-flavored vegetable oil
1 teaspoon soy sauce
1 teaspoon sherry vinegar
1/2 teaspoon sea salt

Scallion Ginger:
1 tablespoon peeled and minced ginger
1/2 cup neutral oil, like canola or grape seed
1/4 cup trimmed scallions, white and green parts combined, chopped into 1/4-inch pieces
Salt to taste
2 tablespoons good soy sauce
1 teaspoon sesame oil

Ginger Coconut:
1 cup coconut milk
2 tbsp fresh lime juice
2 tsp garlic oil
1 seeded and minced Serrano pepper
1 thinly sliced scallion
1 tbsp thinly sliced mint
2-3 tbsp of grated ginger
1/4 tsp salt
dash of red pepper

Spicy Lemon Coconut:
1 clove garlic, peeled
1 medium jalapeno (or serrano) chile, deseeded and chopped
1/2 teaspoon fine grain sea salt, plus more to taste
1 tablespoons sunflower oil
1 small bunch of scallions, thinly sliced (~8 scallions)
1/2 cup finely chopped cilantro
1 14-ounce can of coconut milk (full fat)
3 tablespoons freshly squeezed lemon juice, plus more to taste

Quick Dressings for Vegetables, Salads, Meat, or Fish: Other Asian

Simple Chinese Sauce:
1/2 cup soy sauce
1/2 cup rice vinegar
1 tablespoon Chinese chile garlic sauce
1 teaspoon toasted sesame oil

Perfect Chinese Sauce:
1 teaspoon sugar
1 tablespoon hot water
2 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon chili oilh
1 teaspoon minced garlic
1 teaspoon toasted sesame seeds
1/2 teaspoon sesame oil

Supreme Soy:
2 teaspoons fish sauce
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 teaspoons Shaoxing wine
1 teaspoon sugar
1 teaspoon vegetable or canola oil
1 teaspoon oyster sauce

Simple Soy:
1/2 cup low-sodium soy sauce
1/2 cup no-salt-added vegetable broth
1 tablespoon honey or agave nectar
1 teaspoon vinegar
2 teaspoons ground ginger
2 cloves garlic, minced

3-2-1 Sauce:
3 Tbsp soy sauce
2 Tbsp oyster sauce
1 Tbsp sesame oil

Ginger Scallion:
one bunch scallions
one knob fresh ginger, about 2 1/2 ounces
2 tablespoons neutral-flavored vegetable oil
1 teaspoon soy sauce
1 teaspoon sherry vinegar
1/2 teaspoon sea salt

Odd Flavor Sauce:
3 T soy sauce
2 T tahini or almond or peanut butter
1 T Chinkiang vinegar (preferable!) or red-wine vinegar
1 T sesame oil
2 t sugar
1/4 t kosher salt
Heat through and add:
3 T neutral oil
1 small scallion, finely chopped (about 1 T)
1 T minced fresh ginger
1 large garlic clove, finely chopped (about 1 t)
1/2 t chili flakes (or more to taste)
1/2 t crushed Sichuan peppercorns

Sesame Ginger:
Grated zest of 1 lemon
Fresh ginger, cut into a 1-inch cube, peeled, and grated
1 tablespoon honey
3/4 teaspoon cayenne
3/4 teaspoon fine-grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup unseasoned brown-rice vinegar
1/3 cup shoyu sauce (wheat-free soy sauce)
2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil

Sesame Ginger Vinaigrette:
1 garlic clove, finely minced or pureed
1 teaspoon finely minced ginger
3 tablespoons rice vinegar
1 teaspoon soy sauce
1 teaspoon brown sugar or agave nectar
5 tablespoons canola oil or light sesame oil
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds

Ponzu Ginger:
8 tablespoons ponzu sauce
4 tablespoons thinly sliced scallions
4 teaspoons grated fresh peeled ginger
4 teaspoons mirin
2 teaspoons toasted sesame oil
1/2 teaspoon kosher salt

Tonkatsu:
1 Tbsp. ketchup
2 1/2 tsp. Worcestershire sauce (or Usutah So-su)
1 1/2 tsp. oyster sauce
1 1/8 tsp. sugar

Japanese Carrot Ginger:
1 carrot (65 grams), roughly chopped
1/2 small onion (35 grams)
1 to 1 1/2 teaspoons freshly grated ginger, to taste
1/4 cup rice vinegar (unseasoned)
2 tablespoons neutral vegetable oil
1 tablespoon (scant) sugar
2 teaspoons white or yellow miso
1/2 teaspoon sesame oil
Salt, to taste

Miso Carrot Ginger:
1/4 cup peanut or neutral oil, like grapeseed or corn
1/4 cup rice vinegar
3 tablespoons white miso, sold at Asian markets and specialty stores
1 tablespoon dark sesame oil
2 medium carrots, peeled and cut into big pieces
1 inch-long piece fresh ginger, peeled and cut into coins
Salt and freshly ground black pepper

Carrot Ginger Coconut:
1/3 cup full-fat coconut milk
1/4 teaspoon ground turmeric, or more to taste
5 tablespoons peeled ginger, chopped to measure
3 medium carrots, scrubbed
1/2 of a serrano pepper, stemmed, or to taste
1/3 cup extra virgin olive oil
1/2 teaspoon fine grain sea salt
2 tablespoons toasted sesame oil
1 tablespoon miso (optional)
1 tablespoon maple syrup
1/4 cup / 60 ml brown rice vinegar
4 medium shallots, peeled (or less if your shallots are strong

Miso Citrus:
2 teaspoons miso paste
Juice of one lime or lemon, or half an orange

Rhubarb Ginger Tahini:
1 clove garlic
1 tablespoon granulated sugar
1-2 tablespoons (or more;) Brooklyn Delhi Rhubarb Ginger Achaar
3/4 teaspoon salt
1 tablespoon lemon juice
1/4 cup unseasoned rice vinegar
1/3 cup soy sauce or tamari
2 tablespoons canola oil
2 tablespoons pure sesame oil
1 tablespoon tahini paste

Spiced Yogurt:
1/4 tsp coriander seeds, toasted and ground
1/4 tsp cumin seeds, toasted and ground
1 cup Greek-style yogurt
2 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh mint
2 Tbsp extra-virgin olive oil
2 tsp white wine vinegar
Juice of 1/2 lemon
Kosher salt
3 Tbsp water, or as needed

Tamarind:
2 teaspoons tamarind concentrate
1/2 teaspoon fresh lime juice
3 teaspoons dark brown sugar or jaggery crushed
1/4 teaspoon toasted coriander powder, freshly ground (see notes above)
100mL cup water
1/2 cup extra virgin olive oil

Date Tamarind:
(Boil, then puree)
2 cups water
1 cup soft pitted dates
1/4 cup tamarind
1/4 cup jaggery sugar
salt, to taste

Quick Dressings for Vegetables, Salads, Meat, or Fish: Mediterranean

Greek Lemon Dressing
3/4 cup olive oil
1/4 cup lemon juice
2 tablespoons oregano
1 clove garlic
salt and pepper

Tahini Sauce:
4 tablespoons (1/4 cup) good-quality raw tahini
– about 2 tablespoons fresh herbs: a small bunch of chives, snipped, or a handful of cilantro, parsley and/or mint leaves, chopped
– a few drops of lemon juice (optional)
– 1/2 garlic clove, very finely crushed (optional)
– salt, pepper

Lemon Tahini Sauce:
1 medium clove garlic
salt to taste
3 tablespoons tahini
3 tablespoons lemon juice
Pinch of ground cumin
2 tablespoons toasted sesame seeds
Water, as needed to thin

Agrodolce:
(Simmer until syrupy)
2 Fresno chiles, thinly sliced
3/4 cup red wine vinegar
1/4 cup honey
2 tablespoons golden raisins, chopped
1 teaspoon crushed red pepper flakes

Magic Sauce:
1 cup plain yogurt
2 to 3 tablespoons Dijon mustard
1 to 2 teaspoons Sriracha sauce

Magic Sauce:
2 cups extra-virgin olive oil, warmed through
1 teaspoon fresh rosemary leaves, 1 teaspoon fresh thyme leaves, and 1 teaspoon fresh oregano leaves, pounded together
2 teaspoons sweet paprika
2 medium cloves of garlic, smashed into a paste
1 well-crumbled bay leaf
pinch of red pepper flakes
1/4 teaspoon + fine grain sea salt
1 tablespoon fresh lemon juice

Parmesan Sauce:
2 cups (5 1/2 ounces / 150g) finely grated Parmesan cheese (on a Microplane)
Scant 1/4 cup (50ml) extra virgin olive oil
1/4 cup dry white wine
Add-in ideas: black pepper, lemon juice, chopped dried figs, chopped dates, finely lots of chopped chives, lemon zest, or red pepper flakes, dried herbs, chopped sun-dried tomatoes

Spanish Orange Sauce:
(Reduce to 1/3 cup)
1 1/2 cups freshly squeezed orange juice
1/4 teaspoon cayenne, or to taste
1 teaspoon ground cumin
1 shallot, minced
Vinegar or fresh lemon or lime juice
1 teaspoon grated orange rind
1/4 cup chopped fresh parsley leaves

Soubise:
2 medium onions, thinly sliced, cooked about 20 minutes in 2 tablespoons butter
1 1/2 cups heavy cream, simmered with onions about 5 minutes, and pureed with 1 teaspoon curry powder or vadouvan, then strained
Salt and white pepper to taste

Vinegar and Parsley Sauce:
1 cup packed parsley leaves (about 1 ounce), washed and dried
1 tablespoon extra-virgin olive oil
1 small clove garlic, peeled
Salt and freshly ground black pepper to taste
1/3 cup sherry vinegar or other good, fairly mild vinegar

Sauce Vierge:
3 large, very ripe tomatoes (about 1 1/2 pounds), chopped
2 whole, peeled garlic cloves, lightly smashed
1/4 cup roughly chopped fresh herbs (any combination of chives, tarragon, parsley, basil, chervil, basil, cilantro)
1 cup extra-virgin olive oil (or to taste)
Freshly squeezed lemon juice, to taste
Salt and freshly ground pepper, to taste
Pinch of ground coriander (optional)

Marcella Hazan’s Salsa Verde:
2/3 cup parsley leaves
2 1/2 Tbsp capers
Optional: 6 flat anchovy fillets
1/2 tsp garlic chopped very fine
1/2 tsp strong mustard
1/2 tsp red wine vinegar for meat or 1 Tbsp lemon juice for fish
1/2 cup extra virgin olive oil
Salt to taste

Marjoram and Green Olive Sauce:
1 thick slice country bread, crust removed soaked in 2 tablespoons aged red vine vinegar
1 clove garlic, coarsely chopped
1/2 teaspoon fine grain sea salt
1/3 cup marjoram leaves
3 tablespoons capers, rinsed
1/2 cups pine nuts or walnuts
1 cup finely chopped parsley
10 pitted green olives
1/2 cup olive oil

Olive Gremolata:
1 cup chopped flat-leaf parsley
2 tablespoons capers, rinsed and roughly chopped
1 or 2 garlic cloves, very finely chopped
1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1/2 cup coarsely chopped olives, preferably a mixture of black and green

Olive Relish:
1 cup black calamata olives*
3 cloves garlic
pinch of orange zest
1/4 cup olive oil

Charmoula:
1/4 cup parsley sprigs
1/4 cup cilantro sprigs
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon grated peeled fresh ginger
1/8 teaspoon paprika
Dash of ground red pepper
1 small garlic clove

Shallot Rose:
Make a paste of 1/4 cup very finely minced shallots and 1/4 teaspoon fine grain sea salt
Add 3 tablespoons rosé wine and a generous pinch of sugar (or equiv. honey). Set aside for 10 minutes.
Add 5 tablespoons extra virgin olive oil and emulsify.
Add 1 tablespoon crème fraîche or a splash of cream and continue to whisk.

Shishito Walnut Sauce:
2 pints padron chilis (around 22 peppers), ends off and seeds removed
3 cloves peeled garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons roughly chopped walnuts
1/2 cup white vinegar

Red Pepper Walnut Relish:
1/4 cup walnuts, roasted and chopped
2 red bell peppers (about 1 lb.), roasted and chopped
1 clove garlic, grated
1 tablespoon finely chopped fresh mint
1 tablespoon olive oil
1 teaspoon (or more) Aleppo pepper or ½ hot smoked Spanish paprika
1/2 teaspoon (or more) fresh lemon juice
1/2 teaspoon pomegranate molasses or balsamic vinegar
Kosher salt and freshly ground black pepper

Sweet and Sour Tomato Sauce:
3/4 cup cider vinegar and 3/4 cup white sugar, heated until sugar dissolves
1 cup tomato puree
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper to taste

Quick Dressings for Vegetables, Salads, Meat, or Fish: New World

Chimichurri:
1 large bunch of fresh flat leaf parsley, washed, stemmed, and dried
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar or more to taste
5 tablespoons water
1 teaspoon coarse salt (kosher or sea)
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil

Pebre (Chilean Cilantro Sauce):
2 cups fresh parsley leaves (about 1 bunch)
2 cups fresh cilantro leaves (about 1 bunch)
3/4 cup chopped onion
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon hot pepper sauce or crushed red pepper
3/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 1/2 tablespoons extravirgin olive oil

Aji Salsa:
2 bunches (about 1 1/2 cups) cilantro, finely chopped
6 scallions, white parts only, finely chopped
1/2 teaspoon hot pepper sauce, such as Tabasco, or to taste
6 plum tomatoes, peeled, seeded and finely diced
1 cup water
Salt

Cilantro Sauce:
1 garlic head, peeled, minced
2 jalapeno peppers, seeded and finely chopped
2 bunchs cilantro, finely chopped
1/2 cup lime juice or vinegar
1/4 cup extra virgin olive oil (optional)
1 teaspoon salt
Small amount of sour cream (optional)
e pepper to taste

Sauce Chien:
4 green onions
1/4 cup parsley
3 cloves garlic
1/4-1/2 scotch bonnet or to taste
1/2 lime, juiced
1 tablespoon white wine vinegar
2 tablespoons olive oil
1/4 cup boiling water
Salt and pepper

Caribbean Green Sauce:
1 cup chopped chives
1 cup chopped celery
1 cup chopped onions
1/4 cup chopped ginger
1/4 cup chopped pimentos
1/4 cup chopped thyme
2-4 cloves of garlic
1/4 teaspoon salt
1/4 cup of water

Chadon Bene Sauce:
4 scallions (aka green onions, also called “chives” in Trinidad)
1 bunch thyme (remove very thick stems)
1 bunch cilantro
1 bunch culantro ( aka bandhania or shado beni)
1 bunch parsley
12 cloves garlic, peeled (increase this amount when using “optional” ingredients below)
1 large onion, peeled and chopped
Optional:
1 stalk celery
6 pimento peppers, stemmed
1/2 red sweet pepper, seeded
1/2 green sweet pepper, seeded
Habanero, congo, scotch bonnet, cherry pepper or other hot pepper, to taste

Tomato Chipotle Coulis
(Puree, the saute in oil for about 15 minute)
2 large, round tomatoes or best available
2 garlic cloves, minced
1/2 white or Spanish onion, minced
1 chipotle en adobo, from a can; add more if desired)
Kosher or sea salt to taste
Small amount of sour cream (as needed to temper heat)

Muffaletta Sauce:
3/4 cup pitted mixed oil-packed olives
1 tablespoon capers
1/4 cup chopped roasted red peppers
2 tablespoons parsley leaves
1/2 cup giardiniera (Italian-style pickled vegetable salad)
1 medium garlic clove, minced (about 1 teaspoon)
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil

Smoked Maple Vinaigrette:
1 tsp Dijon mustard
2 tsp Runamok Pecan Wood Smoked Maple Syrup
2 Tbsp red wine vinegar
3 Tbsp extra virgin olive oil
Salt and pepper

Ginger Maple Vinaigrette:
1 Tbsp Runamok Ginger Infused Maple Syrup
2 Tbsp walnut oil
1 Tbsp fresh lemon juice
Salt and fresh ground pepper

Quick Dressings for Vegetables, Salads, Meat, or Fish: Compound Butters and Butter Sauces

Miso Butter:
1/3 cup soy sauce
1/4 cup white miso
2 teaspoons dry mustard powder
1 teaspoon kecap manis (sweet soy sauce)
1/4 teaspoon smoked sweet paprika
Zest of 1 lime
Kosher salt and freshly ground black pepper, to taste

Harissa Butter:
Mix 2 tablespoons harissa
2 to 3 tablespoons softened, salted butter

Pepita Butter:
4 tablespoons unsalted butter, softened
1 teaspoon pepitas, toasted and ground
1 tablespoon lime zest

Chipotle Lime Butter:
8 tablespoons (1 stick) unsalted butter, at room temperature
1/3 cup chopped cilantro
1 chipotle chili pepper, minced, plus 1 tablespoon adobo sauce
2 teaspoons freshly squeezed lime juice
1 small clove garlic, minced and mashed to a paste
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Large pinch ground cumin

Cilantro Lime Butter (small portion):
2 tablespoons finely chopped cilantro
1 lime (both zest and juice)
1/2 teaspoon sugar
6 tablespoons hot, melted unsalted butter
Salt
Freshly ground black pepper

Summer Herb Butter Sauce:
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
1 tablespoon chopped chives
Salt
Freshly ground black pepper
1 teaspoon lemon juice
6 tablespoons hot, melted unsalted butter

Spicy Orange Butter Sauce:
6 tablespoons unsalted butter
1 tablespoon light brown sugar
2 tablespoons orange juice
1/4 teaspoon red pepper flakes, or more to taste
1/4 teaspoon salt

Garlic Ginger Butter Sauce:
1 tablespoon minced ginger root
1 tablespoon minced garlic
1/4 teaspoon salt
1 tablespoon sesame oil
6 tablespoons hot, melted unsalted butter

Lemon Brown Butter Sauce:
4 tablesppons unsalted butter
2 tablespoons fresh lemon juice
salt and pepper
2 tablespoons sliced chives

Garlic Butter Anything Sauce:
Melted butter
Garlic
Citrus
Herbs (dill, thyme, or whatever is around)
Spices (curry, cumin, coriander, paprika, or whatever is around)
Ginger (optional: for extra intensity)

Curry Butter
1 tablespoon unsalted butter
Add:
1 tablespoon minced shallot
1 teaspoon ground ginger
1 teaspoon curry powder
1 teaspoon freshly squeezed lime juice
Cool and combine with 1 stick) unsalted butter, at room temperature

Maple-Rosemary Butter
1/4 cup maple syrup
2 tablespoons unsalted butter
3 large rosemary sprigs

Quick Dressings for Vegetables, Salads, Meat, or Fish: Vinaigrettes

Basic Vinaigrette:
2 tablespoons vinegar or citrus
6 tablespoons extra-virgin olive oil
2 pinches salt
Freshly ground pepper
Optional: garlic, onions, chives, shallots, or scallions
Optional: Dijon mustard
Optional: pinch of sweetener such as sugar or honey
Vinegars/Citruses:
Cabernet or zinfandel wine vinegar
Balsamic vinegar
White balsamic vinegar
Sherry vinegar
Raspberry vinegar
Rice vinegar
Apple cider vinegar
Lemon juice
Lime juice
Orange juice
Pineapple juice
Grapefruit juice

Balsamic Vinaigrette:
3 Tbs. aged balsamic vinegar
1 Tbs. Dijon mustard
Pinch of garlic
2 Tbs. extra-virgin olive oil
3 Tbs. canola oil
Salt and freshly ground pepper, to taste
1 Tbs. finely chopped fresh basil

Red Wine Vinaigrette:
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon crushed garlic
Salt and freshly ground pepper, to taste
1/3 cup extra-virgin olive oil

Red Wine Mustard Vinaigrette:
1 tablespoon minced shallot or garlic
1 teaspoon Dijon mustard
1 teaspoon light-brown sugar
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
2 1/2 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil

Garlic Vinaigrette:
2 tablespoons wine vinegar
1/2 teaspoon fine sea salt
1 teaspoon Dijon mustard
1/3 cup olive oil
2 garlic cloves, crushed
freshly ground pepper

Italian Vinaigrette:
1/3 cup wine vinegar
2 cloves garlic
1/2 teaspoon oregano
1/4 cup basil
2 drops tabasco sauce
2/3 cup olive oil

Greek Vinaigrette:
2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
1 ounce Greek sheep’s milk feta cheese, crumbled (optional)
3 tablespoons plain Greek yogurt (optional)

Orange Sherry Vinaigrette:
2 tablespoons sugar
2 tablespoons minced shallots
3 tablespoons sherry vinegar
2 tablespoons fresh orange juice
1 teaspoon dry mustard
2 teaspoons extravirgin olive oil
1/2 teaspoon salt

Lemon Vinaigrette:
1/2 cup water
1/3 cup fresh lemon juice
1 tablespoon sugar
1 tablespoon minced fresh parsley
1 tablespoon vegetable oil
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Thyme Lemon Ginger Vinaigrette:
1 cup olive oil
1 cup rice vinegar
juice from 2 lemons
5 tbsp The Ginger People® Organic Grated Ginger
2 tbsp fresh chopped thyme
1/2 tsp salt
1 tsp black pepper

Tomato Vinaigrette:
3 medium very ripe tomatoes, strained in a food mill
1/4 cup apple cider vinegar
1/4 cup extra-virgin olive oil
2 tablespoons good-quality maple syrup
1/4 cup snipped chives
Sea salt
Freshly ground black pepper

Chimichurri Vinaigrette:
red wine vinegar
shallots
garlic
parsley
basil
red pepper flakes
olive oil

Cilantro Vinaigrette:
1 garlic head, peeled, minced
2 jalapeno peppers, seeded and finely chopped
2 bunchs cilantro, finely chopped
1/2 cup lime juice or vinegar
1/4 cup extra virgin olive oil (optional)
1 teaspoon salt
Small amount of sour cream (optional)

Parsley Vinaigrette:
1 cup packed parsley leaves (about 1 ounce), washed and dried
1 tablespoon extra-virgin olive oil
1 small clove garlic, peeled
Salt and freshly ground black pepper to taste
1/3 cup sherry vinegar or other good, fairly mild vinegar

Smoked Maple Vinaigrette:
1 tsp Dijon mustard
2 tsp Runamok Pecan Wood Smoked Maple Syrup
2 Tbsp red wine vinegar
3 Tbsp extra virgin olive oil
Salt and pepper

Ginger Maple Vinaigrette:
1 Tbsp Runamok Ginger Infused Maple Syrup
2 Tbsp walnut oil
1 Tbsp fresh lemon juice
Salt and fresh ground pepper

Pomegranate Molasses Vinaigrette:
3 tablespoons pomegranate molasses
1 tablespoon red wine vinegar
2 teaspoons Dijon or whole-grain mustard
1/2 teaspoon minced fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper

Spicy Sesame Ginger Vinaigrette:
Grated zest of 1 lemon
Fresh ginger, cut into a 1-inch cube, peeled, and grated
1 tablespoon honey
3/4 teaspoon cayenne
3/4 teaspoon fine-grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup unseasoned brown-rice vinegar
1/3 cup shoyu sauce (wheat-free soy sauce)
2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil

Thai Chili Vinegar:
1 teaspoon garlic
1 tablespoon red medium-sized thai chilies
1/8 teaspoon salt
4 tablespoons vinegar
1/4 teaspoon white sugar

Lime Cumin Vinaigrette:
2 tablespoons plus 2 teaspoons fresh lime juice
1 tablespoon plus 1 teaspoon sherry vinegar or Champagne vinegar
1 small garlic clove, puréed
Salt to taste
1 teaspoon cumin seeds, lightly toasted and ground in a spice mill
1/2 to 1 teaspoon Dijon mustard, to taste
Freshly ground pepper to taste
1/4 cup canola oil or grapeseed oil
1/4 cup extra virgin olive oil

Colcannon

2 large Russet potatoes, peeled and cut into 2 inch pieces
1/2 cup whole milk or heavy cream
2 garlic cloves, peeled and smashed
1 teaspoon whole black peppercorns
1/4 teaspoon sugar
1/4 teaspoon salt, plus more to taste
6 tablespoons butter, divided (I used unsalted, but you can use whatever you have)
1/2 head of green cabbage, thinly sliced and cut into about 2 1/2 inch strips
3 tablespoons chopped chives or green onions

Bring a pot of water with the potatoes to boil, turn down to a simmer, cover and cook until the potatoes are just fork tender. Drain.

In the meantime, combine the milk/cream, garlic, and peppercorns in a small saucepan. Bring just to a simmer, then remove from the heat, stir in the sugar and salt and allow to infuse while the potatoes cook.

In a large frying pan, melt 1 Tbs. of the butter over medium-high heat until foaming, then add the cabbage, stirring occasionally, and cook until softened and starting to get nicely browned in places. Remove from the heat.

Cut 3 of the remaining Tbs. of butter into chunks and place them in the bottom of a bowl. Strain the infused milk/cream into the bowl. Then, using a potato ricer, rice the potatoes into the bowl. Gently fold the potatoes, cream and butter together with a wooden spoon. Then gently stir in the cabbage and the chives/green onions. Season with more salt to taste.

Divide into bowls. Make a little divot in the potato-cabbage mixture in each bowl and add a pat of the remaining butter to each.

If you have any leftovers, you can make them into potato-cabbage cakes the next day. Just stir in 1 beaten egg per cup of leftovers. Mix just until combined, then gently form the mixture into patties. Fry in butter until golden brown on each side, then serve. Yum.

Basic Lentils (or Beans) with Sautéed Onions

Basic Recipe:
Cook 1 pound of beans or lentils in water with a bay leaf. (If you’re cooking lentils, add one peeled, cubed potato to the pot.) Add salt when they begin to soften.

Thinly slice an entire yellow onion and saute over low heat in lots of olive oil until soft and reduced, about 20 minutes. You can also cut in some butter if you like. A clove of garlic would be welcome, too.

Just before serving, add an herb or spice (or a spice mix) to the cooked onions.

Gently add the onion mix to the beans or lentils, and cook for 5 minutes, then transfer to a dish and serve. Not making this a one-pot meal means the flavors stay sharp and distinct.

Variations/Specialties

Lentils with Spiced Onions
Follow the cooking instructions above. Lentils cook in about 20 minutes, unsoaked. A cubed potato will cook in about the same time and potatoes add some body to a pot of lentils. To the onions, add a spoonful of the Moroccan spice blend Ras al Hanout.

Royal Coronas with Onions and Sage

Follow the cooking instructions above. Instead of Ras al Hanout, chop two sprigs of fresh sage and add it to the onions. For a pound, the two sprigs were perfect. It was a lot of sage, but a pound of beans makes over six cups. I think too much sage would ruin things, but you do want the flavor.

Piri Piri Oil

3 to 4 medium fresh piri piri chiles with seeds
6 to 8 small dried piri piri chiles
1 to 2 garlic cloves, peeled
2 tablespoons whiskey
1/2 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 bay leaf
1 teaspoon coarse salt
1 cup olive oil, divided

Stem and roughly chop the chiles. Pulse the chiles and garlic in a food processor or use a mortar and pestle to mash them to a paste. You need about 2 tablespoons of chile paste.

Scrape the paste out into a small saucepan, add the whiskey and heat over low heat until warm. Add the lemon zest and juice, vinegar, bay leaf, salt and 2 to 3 tablespoons of olive oil (you can add extra garlic if you want it more garlicky). Simmer until aromatic, 2 to 3 minutes. Remove from the heat and lightly whisk in the rest of the oil.

Pour into a sterilized jar and refrigerate for at least a few days for the flavors to mingle. The oil will be hot at first, but you’ll find it will settle and mellow later.

Notes: Fresh piri piri chiles are hard to find, but you can substitute fresh red Fresno chiles, which are widely available. Dried piri piri chiles can be found online at americanspice.com (under “birdseye”) and wholespice.com (under “African birdseye”); you can also substitute dried arbol chiles.

Berbere

1/2 tsp fenugreek seeds, ground
1/2 cup ground dried New Mexico chiles (about 2 oz. whole chiles)
1/4 cup sweet paprika
1 tbsp kosher salt
1 tsp ground ginger
1 tsp dried onion, ground
1/2 tsp cardamom
1/4 tsp ground cumin
1/4 tsp ground nutmeg
1/4 tsp garlic powder
1/8 tsp cloves, ground
1/8 tsp ground cinnamon
1/8 tsp ground allspice

Add any whole spices and the chiles to a coffee or spice grinder, and grind into a fine powder (this may take several batches).

Combine all of the ingredients in a small bowl. This mixture will keep in your fridge or freezer for a few months.

Injera

1 cup warm water
2 tsp granulated sugar
2 and 1/4 tsp active dry yeast
3 cups teff flour
2 cups water (+ up to 1/2 cup more to get a good texture)
salt
Spray coconut oil

Add the warm water and sugar to a large bowl, sprinkle the yeast over the top, and allow to sit for 10 minutes until foamy. Add in the flour and water and whisk to combine fully. Cover with saran wrap and allow to sit on the counter for 1-2 days, until slightly sour.

Which in the salt, and enough water, if necessary, to give it a fairly loose consistency.

Heat a 12-inch skillet over medium-high heat. Coat with a bit of coconut oil. Ladle about 1/2 cup batter into the pan and stir to coat. Allow to cook for 20 seconds or so until bubble begin to appear, then cover and cook for another 30 seconds to 1 min until the top looks set. Invert the flatbread onto a cutting board or plate. Stack the flatbreads between parchment paper or paper towel, and allow to cool fully.

Spaghetti Cacio e Pepe

3/4 pound spaghetti
3/4 cup freshly grated Pecorino Romano cheese
1/3 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon coarsely ground black pepper
Salt

In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Meanwhile, in a small bowl, combine the cheeses.

Return the pasta to the pot. Working quickly, add 6 tablespoons of the reserved cooking water, 2 tablespoons at a time, alternating with the cheeses; toss well to thoroughly coat the pasta between additions. Sprinkle on the black pepper and season the pasta with salt; toss again.

BLT Egg and Cheese

4 thick slices of bacon
2 slices of Monterey Jack cheese
2 thick slices of rustic white bread, toasted and hot
1 tablespoon mayonnaise
4 tomato slices
2 leaves of butter lettuce
1 teaspoon unsalted butter
1 large egg

In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.

Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.

Basic Barbecue Rub and Sauce

For the Rub:

1/3 cup paprika (2 ounces; 60g)
1/3 cup dark brown sugar (2.5 ounces; 70g)
1/4 cup kosher salt (1.5 ounces; 45g)
4 teaspoons (12g) ground mustard
2 teaspoons (6g) freshly ground black pepper
2 teaspoons (6g) ground coriander seed
1 tablespoon (5g) dried oregano
1 tablespoon (10g) granulated garlic powder
1 tablespoon (10g) granulated onion powder

For the Sauce:

1 cup (240m) chicken broth or juice from meat
1/2 cup (120ml) ketchup
1/4 cup (60ml) dark molasses, plus more to taste
1 small onion, grated on the large holes of a box grater (about 4 ounces; 115g)
2 tablespoons (30ml) Worcestershire sauce
1 tablespoon (15ml) brown mustard
2 tablespoons (30ml) cider vinegar, plus more to taste
2 teaspoons (10ml) hot sauce, plus more to taste
2 tablespoons (25g) spice rub
1 teaspoon (5ml) liquid smoke, such as Wright’s (optional)

For the Rub: Whisk all rub ingredients together to combine. Use your fingertips to break up any large clumps of brown sugar. For better flavor, before combining, toast ground mustard, black pepper, and coriander in a dry skillet over medium heat until fragrant. Store rub in a sealed container at room temperature for several months. (It will lose flavor over time, but it will not go bad.)

For the Sauce: Combine all sauce ingredients in a small saucepan over medium-low heat. Whisk together and simmer until reduced to a glaze consistency, about 15 minutes (sauce should reduce by about one-third). Adjust flavor with more molasses, vinegar, or hot sauce to taste. Cooled barbecue sauce can be stored in a sealed container in the refrigerator for several months.

Brisket Barbecue Sauce

1/2 cup onions (finely chopped)
2 cloves garlic (minced)
2 tablespoons unsalted butter
1 cup tomato sauce
1 cup ketchup
1 cup vinegar
3/4 cup brown sugar
1/2 cup honey
1/3 cup chili sauce
3 tablespoons Worcestershire sauce
3 tablespoons maple syrup
3 tablespoons lemon juice
1 tablespoon paprika
1 tablespoon dry mustard
1 tablespoon chili powder
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon ?allspice

Melt butter in a medium saucepan.

Add onions and garlic and saute until translucent.

Add remaining ingredients and mix well.

Bring to a boil over a medium-high heat.

As soon as the sauce starts to bubble, reduce the heat to low and simmer for 15 minutes or until the sauce reaches the desired thickness.

Remove from heat and let cool for 10 minutes before using.

If making ahead of time, store in an airtight container in the refrigerator for 7 days after preparations.

Basic Pizza Sauce

4 cloves garlic, coarsely chopped
1 (14.5-ounce) can whole or diced tomatoes
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon balsamic vinegar, plus more to taste
3/4 teaspoon salt
Freshly ground black pepper

Chop garlic in food processor. Pulse the garlic 2 to 3 times in a food processor until coarsely chopped.

Purée the sauce. Process the ingredients until they’re completely puréed, stopping the motor and scraping down the sides of the bowl as needed.

Use the pizza sauce. This sauce is ready to be used as is — no cooking required. Just spoon it onto a round of pizza dough and use the back of the spoon to smooth it out. This amount of sauce makes enough for 8 medium pizzas, depending on how much sauce you like on your pizza.

Refrigerate or freeze the sauce. Refrigerate unused sauce for up to 1 week.

Banyan Branches

Alison's Recipes