Basic Tomato with Garlic Sauce
1 cup olive oil
4 medium onions very finely chopped
1/4 cup garlic finely chopped
4 pounds fresh italian plum tomatoes
may substitute with canned tomatoes chopped-with their juice
salt and freshly ground pepper to taste
a few leaves of fresh basil or sprigs of parsley
Heat oil in a medium saucepan. Add the onion and cook over medium heat till onions are translucent. About 5 min. Stir in the garlic and the tomatoes with their juice (add 3 tbsp of water if you are using fresh tomatoes). Season with salt and pepper. Add the herbs. Cook for 30 minutes. Press tomatoes through a food mill to remove seeds or puree in a food processor. To serve, reheat gently and pour over drained pasta.
2 medium smiou
5 tbspns snipped tarragon
3 tbspns wine vinegar preferabley red
1 tsp white peppercorns coarsely crushed
4 egg yolks
3 tbspns snipped chervil
Peel wash and finely chop the shallots.
Put the tarragon shallots vinegar and crushed peppercorns into a shallow pan.
Set over high heat and reduce the mixture by half.
Set aside in a cool place.
When the reduction is cold add the egg yolks and proceed exactly as for Hollandaise sauce (qv) but heat the egg yolks at a fractionafly higher temperature (65C/150F).
Add the chervil just a few minutes before serving so that its flavour and colour are at their best.
Do not strain the sauce but serve it just as it is; we much prefer the coarser texture.
Like Hollandaise sauce bearnaise sauce can be used as a base for other sauces such as those listed below:
Add to the finished sauce 3 tbls tomatoes chopped and sweated in butter to remove some of the excess moisture. Serve with grilled meats.
Add 1 tbspn melted meat glaze to the finished sauce. Serve with small cuts of grilled or braised meats.
Replace the tarragon in the reduction with chopped fresh mint. Add chopped uncooked mint to the finished sauce instead of the chervil. Like the other sauces this goes well with all grilled meats but is particularly good with lamb.
250g caster sugar
250g dried apricots washed
Boil the water and sugar together in a saucepan simmer for 15 minutes add the apricots and cook slowly until tender.
Liquidize and pass through a fine sieve.
Any kind of cheese sauce
40g plain flour
pinch of cayenne pepper
50g mature cheddar grated
25g Parmesan (Parmigiano Reggiano) finely grated
a little freshly grated nutmeg
salt and freshly milled black pepper
Place the milk flour butter and cayenne pepper into a medium saucepan and place it over a gentle heat.
Using a balloon whisk begin to whisk while bringing it to a gentle simmer.
Whisk continually until you have a smooth glossy sauce and simmer very gently for 5 minutes.
Add the cheeses and whisk again allowing them to melt.
Season with salt freshly milled black pepper and some freshly grated nutmeg.
Makes about 570ml
1/4 ciabatta loaf
6 salted anchovy fillets prepared (qv) and finely chopped
3 tablespoons finely chopped
flat leaf parsley
1 tablespoon salted capers prepared (qv) and finely chopped
1 garlic clove peeled and crushed
2 hard boiled egg yolks
1 tablespoon white wine vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon freshly ground
Soak the bread in 1/2 cup water then squeeze out the liquid.
Mix the bread with the anchovies parsley capers garlic and elg yolks using a fork.
Add the vinegar oil and pepper.
Category: Sauces & dressings
Yield: 675 ml
Preparation time: 10 min
Total time: 10 min
Source: An Introduction to Japanese Home Cooking by Mathilde Rufenacht
Prepare a bottle in advance to use when making sushi rice.
450 ml rice vinegar
300 g sugar
75 g salt
Mix in a skillet over low to medium heat until the sugar and salt are diluted. Do not boil. Put back in the original vinegar bottle, close the lid and put at once in cold water to cool as fast as possible in order to keep the flavor of the vinegar. To not mix it with usual rice vinegar, donät forget to put a label with “Sushi vinegar” and the date on it.