Archive for Sauces, Dips & Dressings

Tomatoes in Spicy Yogurt Sauce

The tomatoes are warmed, not fully cooked, in the sauce, leaving their softly solid texture intact. Serve them alongside broiled, grilled, or steamed fish and rice. Notes: For this recipe, use tomatoes that are still firm when ripe, such as Early Girl.

8 ripe but firm tomatoes (about 2 lbs. total)
2 teaspoons vegetable oil
2 teaspoons cumin seeds
1 teaspoon brown mustard seeds
1/4 teaspoon turmeric
1/4 teaspoon cayenne
6 cloves garlic, minced
1 teaspoon salt
1 cup plain whole milk yogurt
Cilantro sprigs (optional)

1. Core tomatoes (leave them whole). Set aside.
2. In a large frying pan, heat oil over high heat. When hot, add cumin seeds and mustard seeds and reduce heat to medium-high. Cover and cook until seeds start to pop, about 2 minutes.
3. Remove cover and add turmeric and cayenne and cook, stirring, until fragrant, about 1 minute. Add garlic and salt. Cook, stirring, until the garlic is golden.
4. Reduce heat to low. Add tomatoes. Cook until tomatoes are warm and slightly softened.
5. Add yogurt and stir in one direction until smooth. Do not let the yogurt boil. Cook over low heat about 5 minutes. Garnish with cilantro if you like and serve warm, with plenty of sauce.


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Romaine and Radish Salad With Buttermilk Lemon Dressing

2 hearts of romaine (the lighter, more delicate inner part of a head of romaine lettuce)
1 cup thinly sliced radishes (about 1 bunch)
1 to 2 tablespoons chopped chives, or a mixture of chives and tarragon

For the buttermilk dressing:
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, puréed
Salt to taste
1 tablespoon extra virgin olive oil
5 tablespoons buttermilk
Freshly ground pepper

1. Combine the romaine, radishes and herbs in a large salad bowl.
2. Whisk together the lemon juice, garlic, salt, olive oil and buttermilk. Just before serving, toss with the salad mix. Add salt and freshly ground pepper to taste, toss again, and serve. Yield: 4 to 6 servings.

Advance preparation: You can combine the ingredients in Step 1 and refrigerate for an hour or two. The dressing can be made about 1 hour ahead.

NY Times

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Smoked-Herring Caesar Salad

Why not add smoked herring, the bacon of the sea?

3 tablespoons smoked herring, finely chopped
A scant 1/4 cup red-wine vinegar
1 clove garlic, peeled and finely chopped
1/3 cup Parmesan, grated (and more for finishing)
1 teaspoon Dijon mustard
1 egg yolk, or 1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
Freshly ground black pepper to taste
3/4 cup extra-virgin olive oil

CROUTONS (Or, just use prepared croutons):
2 cups brioche, cut into 1-inch cubes, approximately 3 thick slices
4 tablespoons unsalted butter, melted
1 teaspoon fresh thyme leaves
Kosher salt

2 heads romaine lettuce, roughly cut, well rinsed and dried.

1. If making croutons, preheat oven to 350. In a medium-size bowl, toss brioche with melted butter, thyme and salt and pepper. Arrange bread pieces on a baking sheet and place in oven until they begin to turn golden, approximately 10 minutes, then remove and set aside.
2. In a small saucepan over medium heat, combine smoked herring with just enough red-wine vinegar to cover it barely; heat until it begins to simmer. Remove from heat immediately, scrape into a small bowl and allow to cool.
3. In a food processor, combine the herring and vinegar, the garlic, cheese, mustard, egg yolk, Worcestershire sauce and pepper. Slowly drizzle olive oil into the mixture as the processor works, emulsifying the dressing. (You may not need all the oil.) When the dressing has achieved the consistency of a loose mayonnaise, remove it from the food processor, and set aside.
4. In a large bowl, toss the lettuce and the croutons with enough dressing to cover the romaine as a sauce would pasta. Place in serving bowl and grate so much Parmesan over the top that the salad looks like a heavily snowcapped mountain. Serves 4 to 6. Adapted from Hugue Dufour, M. Wells, Queens.

Smoked Herring Salad

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8 ounces bow-tie pasta
3 to 4 medium beets, cooked or roasted, warm, skins slipped off, quartered
4 to 5 cloves garlic, pressed
1 to 2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Freshly grated Parmesan or soy Parmesan-style flakes (optional)

1. Bring a large pot of salted water to a boil and drop in the pasta. Cook until done.
2. As the pasta cooks, place the beets in a food processor with the garlic, oil, salt, and pepper. Buzz until smooth, pausing a couple of times to scrape down the sides of the work bowl.
3. Drain the pasta and toss it with the beet purée. Serve immediately, hot, passing the Parmesan cheese, if using, at the table.

“Passionate Vegetarian” by Crescent Dragonwagon

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Split Pea Hummus

1 cup dried green split peas
1 garlic clove
1/2 teaspoon salt, divided
1/4 cup olive oil
1 tablespoon lemon juice
1/4 teaspoon ground cumin

1. Sort and wash peas. Bring garlic and 3 cups water to a boil in medium saucepan. Add peas; return to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in 1/4 tsp. salt; cook 15 minutes or until tender. Drain.
2. Combine peas, olive oil, next 2 ingredients, and remaining 1/4 tsp. salt in a food processor; pulse 5 to 7 times or until smooth, stopping to scrape down sides as needed. Serve at room temperature.

Tasia Malakasis, Huntsville, Alabama, Southern Living
APRIL 2011

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Beecher’s “World’s Best” Mac & Cheese

Beecher’s “World’s Best” Mac & Cheese

* 6 ounces penne pasta
* 2 cups Beecher’s Flagship Sauce (recipe follows)
* 1 ounce cheddar, grated ( 1/4 cup)
* 1 ounce Gruyere cheese, grated ( 1/4 cup)
* 1/4 to 1/2 teaspoon chipotle chile powder

Preheat oven to 350 degrees. Oil or butter an 8-inch baking dish. Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and set aside.

Combine cooked pasta and Flagship Sauce (below) in a medium bowl and mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle the top with the cheeses and then the chile powder. Bake, uncovered, for 20 minutes. Let sit for 5 minutes before serving.

NOTE: If you double the recipe to make a main dish, bake in a 9-by-13-inch pan for 30 minutes.

Beecher’s Flagship Cheese Sauce

* 1/4 cup ( 1/2 stick) unsalted butter
* 1/3 cup all-purpose flour
* 3 cups milk
* 14 ounces semihard cheese, such as Beecher’s Flagship, grated (about 3 1/2 cups)
* 2 ounces grated semisoft cheese, such as Beecher’s Just Jack
* 1/2 teaspoon kosher salt
* 1/4 to 1/2 teaspoon chipotle chile powder
* 1/8 teaspoon garlic powder

Melt the butter in a heavy-bottom saucepan over medium heat and whisk in the flour. Continue whisking and cooking for 2 minutes. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat. Add the cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes. Use immediately, or refrigerate for up to three days.

NOTE: A single batch of sauce makes 4 cups, enough for a double recipe of macaroni and cheese.

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Pasta with Chickpeas and Garlic Sauce

* 2 teaspoons olive oil
* 2 garlic cloves, peeled and crushed
* 3/4 teaspoon kosher salt
* 1/4 teaspoon crushed red pepper
* 1 (15.5-ounce) can chickpeas (garbanzo beans), drained
* 1 (14-ounce) can fat-free, less-sodium chicken broth
* 1 1/2 cups uncooked medium seashell pasta (about 6 ounces)
* 1/2 cup grape tomatoes, halved
* 2 garlic cloves, minced
* 1 tablespoon minced fresh parsley
* 1 tablespoon fresh lemon juice
* 3 tablespoons shredded Parmigiano-Reggiano cheese

Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.

Place chickpea mixture in a food processor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.

Pasta with Chickpeas and Garlic Sauce

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