Archives For sauce

Traditional Cranberry Sauce

April 1, 2012 — Leave a comment

Courtesy Kent Anderson – Head Chef at the Chef’s Table and La Jolla Groves

Ingredients – Mise en Place

1 bag fresh cranberries
1 cup sugar
1 cup Mandarin Oranges
Dash of Kosher Salt – to taste
 

Method:

1. In a medium sauce pan, combine all ingredients and bring to a simmer over medium high heat, uncovered.
2. Once the mixture reaches a simmer, turn down the heat and allow to simmer for 20 minutes, or until all the berries have popped.
3. Stir to prevent sticking
4. Adjust seasoning with a touch of kosher salt.
5. Allow to cool, then serve.
 
 
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Mama Bianco’s Spaghetti Sauce

May 6, 2008 — Leave a comment

Ingredients:

1lb   Ground Beef
½ lb Ground Veal
(6) Italian Sausages (hot or sweet)
½ lb Mushrooms of your choice
(1) Large Can Tomato Sauce
(1) Can Tomato Paste
(8) Cloves Garlic
(1) Onion, diced
(1) Bulb Fennel
(2) Bay Leaves
1 TBSP Oregano (fresh if you have it)
1 TBSP Basil   (fresh if you have it)
Salt and Pepper to taste
Method:
Brown beef, veal and sausages in sauce pan. Drain, set aside. Cut sausages into ½ in. pieces.  Sauté’ onions and mushrooms in a good olive oil until tender.  Add can of tomato sauce, tomato paste, garlic and meats to pot with enough water to make good sauce. Trim fennel bulb top and bottom and add whole to sauce. Add bay leaves and herbs to sauce. Simmer for up to 3 hours. Remove bay leaves and fennel before serving. Serve with any good pasta especially heavy ones like farfalla, linguine, and rotini.  Pass the parmesan and Romano cheeses

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Butterscotch Sauce

May 6, 2008 — Leave a comment

Most people don’t eat enough butterscotch.

Ingredients:

Makes 2 cups
1/2 cup heavy cream
1/4 cup milk
1 teaspoon cornstarch
1 cup light-brown sugar
2/3 cup light corn syrup
4 tablespoons unsalted butter

Method:
In a small bowl, combine cream, milk, and cornstarch; set aside. In a medium saucepan, combine sugar, corn syrup, and butter. Cook over medium-high heat, stirring, until butter has melted and sugar has dissolved, 4 to 5 minutes.
Reduce heat to medium-low. Add milk mixture; bring to a boil. Boil 30 seconds; remove from heat. Cool slightly before serving, or store, covered, in the refrigerator up to 2 weeks. Before serving, reheat in a saucepan; thin, if necessary, by adding up to 2 tablespoons cream.

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