A variation on original Fire Roasted Tomato Sauce canned with Roma’s & Concasee tomatoes, the sauce processes in less than an hour, & keeps a year!
Canned Fire Roasted Tomato Sauce
August 2nd, 2010 · 25 Comments
Tags: Canning · Recipes · Sauces · Vegetarian · Whole Foods Cuisine
Cocktail Sauce
April 15th, 2010 · 2 Comments
There are many ways that I make a cocktail sauce, and sometimes it depends on where we are.
Fire Roasted Tomato Sauce
March 19th, 2010 · 14 Comments
If you do not have a wood burning stove in your house then of course, fire roasting the Roma tomatoes on a pan in an outdoor charcoal grill over indirect heat will impart a smokier flavor, though the cooking time increases due to most grills having a lower temperature.
Tags: Italian · Recipes · Sauces
Sauce Au Poivre Vert
November 4th, 2009 · 17 Comments
This sauce was used for menu items at the Eiffel Tower Restaurant on St. Charles Avenue in New Orleans, Louisiana.
Tags: French Cuisine · Sauces
Hollandaise Sauce
November 3rd, 2009 · 18 Comments
Escoffier preparation procedure is described – Put the salt, the mignonette, the vinegar, and as much water in a small saucepan, and reduce by three-quarters on the fire. Move the saucepan to a corner of the fire or into a bain-marie, and add a spoonful of fresh water and the yolks. Work the whole with a whisk until the yolks thicken and have the consistence of cream. Then remove the saucepan to a tepid place and gradually pour the butter on the yolks while briskly stirring the sauce. When the butter is absorbed, the sauce ought to be thick and firm.
Tags: French Cuisine · Sauces
