1 part white miso (shiro miso) 1 part honey 1 part apple cider vinegar Combine all ingredients in a bowl, stir with a fork or whisk until smooth, and adjust to taste. This will keep in the fridge for quite awhile—check the expiration date on the miso as a guideline. Notes: This dressing would be… Continue reading 3-Ingredient Miso Dressing
Category: Relishes, Sauces, and Dressings
3-Ingredient Savory-Sweet Shallot Jam
Neutral oil, such as canola or grapeseed 2 pounds shallots, peeled and chopped 3/4 teaspoon kosher salt 1/2 cup granulated sugar 6 tablespoons malt vinegar (or another variety), divided Set a wide saucepan over medium heat and add enough oil to thinly coat the bottom. Add the shallots and salt. Cover and cook, stirring occasionally,… Continue reading 3-Ingredient Savory-Sweet Shallot Jam
Pressure Cooker Cranberry Sauce
2 (12-ounce) packages fresh or frozen cranberries 1/2 cup sugar 1/2 cup brown sugar 1/2 cup freshly squeezed orange juice 2 (3-inch) strips of orange zest 1 (3-inch) cinnamon stick 1/4 teaspoon ground cloves 1/2 teaspoon vanilla extract Place cranberries, sugars, orange juice, orange zest, cinnamon and cloves into a 6-qt Instant Pot®. Stir until… Continue reading Pressure Cooker Cranberry Sauce
Fool-Proof Turkey Gravy
Pan drippings from turkey 1/4 cup unsalted butter 1/4 cup all-purpose flour 2 teaspoons chopped fresh thyme 1 tablespoon chopped fresh parsley leaves Kosher salt and freshly ground black pepper, to taste Strain pan drippings through a fine-mesh sieve; discard solids and reserve 2 1/2 cups pan drippings; set aside. Melt butter in a medium… Continue reading Fool-Proof Turkey Gravy
Roast-Turkey Gravy
2 to 3 pounds raw turkey necks and/or wings (not smoked) 6 cups homemade chicken broth (see headnote) 8 tablespoons (1 stick) unsalted butter 1 small red onion, minced 6 tablespoons Madeira 8 tablespoons flour 1 teaspoon kosher salt, or more as needed 1 teaspoon freshly ground black pepper, or more as needed 1 cup… Continue reading Roast-Turkey Gravy
Make-Ahead Turkey Gravy
8 tablespoons (1 stick) unsalted butter 1/2 cup flour 4 cups defatted turkey stock, warmed (may substitute no-salt-added chicken stock) 1/2 cup dry red wine Kosher salt Freshly ground black pepper 1 to 1 1/2 cups turkey pan drippings Melt the butter in a large, heavy-bottomed saucepan over medium heat, watching carefully so it does… Continue reading Make-Ahead Turkey Gravy
Simple Turkey Pan Gravy
6 tablespoons (3/4 stick) unsalted butter 1/2 cup minced shallots 3/4 cup dry vermouth (see headnote) 1/3 cup Wondra flour or all-purpose flour 2 cups turkey stock or no-salt-added chicken broth (see NOTE) Kosher salt Freshly ground black pepper Melt the butter in a medium saucepan over medium heat. Stir in the shallots and cook… Continue reading Simple Turkey Pan Gravy
Cranberry-Lemon Relish
1 (12-ounce) bag fresh cranberries (3 cups) 1 lemon, preferably thin-skinned, coarsely chopped and seeded 1/2 cup/100 grams granulated sugar Pinch of salt Rinse and drain the cranberries, then pick out and discard any squishy ones. In a food processor, pulse the cranberries, lemon, sugar and salt until finely chopped. You can serve this immediately… Continue reading Cranberry-Lemon Relish
Slow Cooker Cranberry Sauce With Port and Orange
24 ounces fresh or frozen, thawed cranberries (about 5 cups) 1 1/2 cups packed light brown sugar 1/2 cup ruby or tawny port Finely grated zest of 1 orange Kosher salt SLOW COOKER METHOD Put the cranberries into a 5- to 8-quart slow cooker. Scoop out about 3/4 cup of the berries and finely chop.… Continue reading Slow Cooker Cranberry Sauce With Port and Orange
Garlic & Ginger Dressing
1 tablespoon Yondu 1 teaspoon grated ginger 1 teaspoon minced garlic Combine Yondu, ginger and garlic in a small bowl. Notes/tips: Keep your Yondu ginger and garlic dressing in the refrigerator and use it in your fried rice, sauteed vegetables, pasta sauces, or salads.
All-Purpose Marinade for Grilling Vegetables
3 Tbsp. Yondu 2 tsp apple cider vinegar (or another mild vinegar) ½ tsp ground black pepper ½ tsp dry thyme 1 clove of garlic, finely minced 1 lb. Your favorite vegetables for grilling Method 1. In a bowl, combine all the marinade ingredients. 2. Prepare your vegetables for the grill by washing, peeling and… Continue reading All-Purpose Marinade for Grilling Vegetables
Sambal Bawang (Caramelized Shallot Sambal)
16 long red chillies (about 200g), sliced (deseeded if you prefer less heat) 3 small banana shallots or 6 Thai shallots, peeled and sliced 5 garlic cloves, peeled and sliced Palm sugar or brown sugar, to taste Sea salt and ground white pepper, to taste Coconut oil or sunflower oil, for frying Heat 2 tablespoons… Continue reading Sambal Bawang (Caramelized Shallot Sambal)
Sambal Ulek
18 long red chillies (about 230g), half deseeded (or all deseeded if you prefer less heat) 1 tbsp rice vinegar or white wine vinegar 1 tbsp sunflower oil 1/2 tsp sugar 1 tsp sea salt 1/4 tsp white pepper Bring a pan of salted water to the boil. Chop the chillies into 3cm chunks and… Continue reading Sambal Ulek
30-Minute Mole
3 cups unsalted vegetable broth or water 3 tablespoons neutral oil, such as canola 3 dried pasilla chiles, stemmed and seeded 4 dried guajillo chiles, stemmed and seeded 1 medium yellow onion, coarsely chopped 4 garlic cloves, minced 6 tablespoons unsalted roasted natural peanut butter or almond butter 3 tablespoons tahini 2 tablespoons turbinado or… Continue reading 30-Minute Mole
Simple Tomato Sauce
1/4 cup extra-virgin olive oil 4 garlic cloves, thinly sliced 1/4 teaspoon red chile flakes (optional) 2 (28-ounce) cans whole or diced plum tomatoes 2 sprigs basil or 1 bay leaf 1/2 teaspoon kosher salt, or to taste 1/4 teaspoon black pepper In a large, straight-sided skillet over medium heat, warm the oil. Add garlic… Continue reading Simple Tomato Sauce
Fast and Easy Marinara Sauce
3 tablespoons olive oil 1/2 cup shallots or 1 cup onions, diced 4–6 garlic cloves pinch chili flakes (or up to 1/4 teaspoon for a nice kick) 2 pounds ripe tomatoes (or 28-ounce can San Marzano tomatoes) 1 tablespoon fresh oregano (or 1 teaspoon dried oregano) 1/2 teaspoon salt,more to taste 1/4 teaspoon pepper, more… Continue reading Fast and Easy Marinara Sauce
Miso-Mustard Dressing
In a mixing bowl, whisk together about 2 tablespoons miso, 1 tablespoon mustard and 2 tablespoons rice wine vinegar. Then add water, a tablespoon at a time, until the dressing is exactly the texture you want (thick is nice for a dip or for dressing cooked vegetables, and runny is nice if you’re using it… Continue reading Miso-Mustard Dressing
Miso Dressing with Ginger
1/4 cup olive oil 3 tablespoons sesame oil 3 tablespoons rice vinegar 3 tablespoons maple syrup 2 tablespoons miso paste 2 tablespoons soy sauce or Braggs Liquid Aminos 2 tablespoons water 1 small garlic clove 2 teaspoons fresh ginger, sliced 1/4 teaspoon salt pinch cayenne Place all ingredients in the blender, and blend until silky… Continue reading Miso Dressing with Ginger
Quick Fresh Tomato Sauce
5 pounds tomatoes 3/4 teaspoon salt 2 tablespoons olive oil 1 tablespoon tomato paste 1 garlic clove, halved 1 basil sprig 1 bay leaf Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato… Continue reading Quick Fresh Tomato Sauce
Foolproof Bernaise Sauce
1/2 cup dry white wine 1/4 cup white wine vinegar 3 sprigs tarragon, leaves finely minced, stems reserved separately 3 sprigs chervil, leaves finely minced, stems reserved separately (optional; if not using add an extra sprig of tarragon) 1 small shallot, roughly chopped 1/2 teaspoon whole black peppercorns 2 egg yolks Kosher salt 1 1/2… Continue reading Foolproof Bernaise Sauce