Category Archives: SAUCE AND GRAVY RECIPES

CREAM CHEESE POUND CAKE WITH VANILLA ICE CREAM AND STRAWBERRY RHUBARB ORANGE SAUCE

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Sometimes inspiration comes from just looking out a window.

While I was dusting the window sill in my guest bedroom a few weeks ago, I looked down on a half wine barrel filled with dirt and rhubarb leaves. Couldn’t see the rhubarb stalks yet, but just the greenery alone was promise enough that better things were about to happen – like SPRING AND SUMMER! And rhubarb stalks. And strawberries. And picnics. And, and, and…..well the list just goes on and on!

And if ever there was a combination that positively smacked of summer being just around the corner, it’s rhubarb, and shortly thereafter – strawberries. So I decided to feature that mighty duo for our next pre-concert (JazzVox) dessert.

I already had the perfect pound cake recipe (Monica Parcell via Bon Appétit magazine) so that part was easy. But I knew that the sauce had to be special since it was featuring two of the crowning glories of the edible plant kingdom. But I wanted a new twist on a strawberry-rhubarb sauce.

Now everyone who knows me is aware of my passion for adding liqueur to my desserts. Not more than a wee dram of liqueur mind you (unless you forget about my Christmas fruitcake recipes), but just enough to add a depth of flavor that would be missed if it weren’t there!

So in doing research on rhubarb and strawberry sauces, I found a lot of recipes that contained a bit of lemon. Ah – citrus! That sounded good, but it wasn’t quite what I had in mind. Then I stumbled onto a couple of recipes that referenced orange juice or Cointreau in the sauce. Now you’re talkin’! So I decided instead of using a small amount of straight water to make the sauce, I would use some powerful orange juice. Then just to add that little “something”, I threw in some vanilla and Cointreau at the end. (I wanted to remind the strawberries and rhubarb how beloved they were to this cook.)  And the result: pretty darn palatable.

So if you want a dessert for a crowd that can be prepared well ahead of time, search no further. Both the cake and the sauce only improve with a little bit of age. The ice cream, well, I wouldn’t say it improves with time, but it doesn’t seem to suffer much either from a short stay in a sub-zero environment. BTW – I love ice cream.

Things I’ve learned from ice cream. 1) Stay out of direct sunlight 2) Don’t be scared of getting cold or being in the dark 3) Hang out with nuts 4) Go bananas once in a while 5) Stay true to yourself, even when surrounded by enjoyable distractions.

  • 1 c. un-salted butter, room temperature
  • 8-oz. cream cheese, room temperature
  • 3 c. sugar
  • 1 tsp. salt
  • 6 lg. eggs, room temperature
  • 4 tsp. vanilla
  • 3 c. unbleached all-purpose flour
  • good quality vanilla ice cream
  • Strawberry Rhubarb Orange Sauce (see recipe below)

Cream butter and cream cheese together in a large mixing bowl. Add sugar and salt and whip until mixtures is light and fluffy, about 5 minutes. Add eggs one at a time. Beat in vanilla. Add flour at low speed until well incorporated, but do not overbeat. Transfer batter to a lightly buttered glass 10×16-inch baking dish. (I use my glass Pyrex pan.) Level the top with an offset spatula.

Place the dish in a cold oven. Set the temperature to 200 degrees; bake for 20 minutes. Increase the temperature to 250 degrees; bake for 20 minutes. Increase temperature to 275; bake for 10 minutes. Increase temperature to 300 degrees and bake for about 20-30 minutes or until a toothpick inserted near the middle of the cake comes out clean. Remove from oven and cool on a rack. Can be made 2-3 days ahead of time.

To store, cover the top of the baking dish with plastic wrap and keep at room temperature. Do not refrigerate.  

When ready to serve, cut the cake into desired size pieces. Plate with a scoop (or two) of ice cream on the side dolloped with some of the sauce.   

STRAWBERRY RHUBARB ORANGE SAUCE

  • ¾-1 c. granulated sugar (depends on how sweet you like your sauce)
  • 2 T. orange juice concentrate
  • scant ½ c. water
  • 5 tsp. cornstarch
  • 3 c. diced rhubarb
  • 3 c. chopped fresh strawberries
  • 1 tsp. vanilla
  • 1 T. Cointreau (or any other orange flavored liqueur)

Combine sugar, orange concentrate, water, and cornstarch in a large sauce pan. Bring to a boil over medium heat. Add the rhubarb; reduce heat and cook, stirring occasionally, until the rhubarb is tender, 5 to 8 minutes. Add the strawberries, cook for 30 seconds and remove from heat. Stir in the vanilla and Cointreau.

Serve warm or at room temperature.

 

 

 

 

BAKED CHICKEN SHAWARMA WITH GREEK YOGURT SAUCE AND BAKED RICE

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When we lived in Bellevue, we used to eat at the Mediterranean Kitchen on Bellevue Way. It was renowned for being partially subsidized by the garlic growers of America (just kidding). But they did use an exceedingly huge amount of garlic in their dishes. And their Chicken Shawarma was no exception. OMG. We would come home from dinner and both of us would reek of garlic. Leftovers, and there were always leftovers, would cause the entire refrigerator to smell like the kitchen of the restaurant.

But, it was worth it! Because the shawarma was wonderful. Marinated strips of chicken breast in red wine vinegar, spices, and garlic. Grilled with onions, green onions, red cabbage, and tomatoes, served with a tahini sauce. Oh my. Lovely.

So let’s leap forward 10 years.  

As much as I love garlic, my golden years’ stomach will no longer tolerate that much garlic! But I still love shawarma. So I went on line to see if I could make a shawarma a little tamer than Med Kitchens version.

And I located this recipe (at least the one for the chicken) on Tory Aveys’ site. (Wonderful recipes on her site as I’ve stated several times before!)

The yogurt sauce and rice recipe were compilations based on recipes from several wonderful cooking blogs.

So next time you get a hankering for middle-eastern food but either don’t have a Mediterranean restaurant close by, or the strength to leave home to find one, this is the meal for you. Chicken prepared with warm, savory spices and herbs, a sauce that has all the flavors you associate with middle-eastern cuisine, and a delicious and simple rice dish as the base for all this goodness.

Καλή όρεξη! (Good appetite in Greek.)

  • 1 lb. boneless skinless chicken breasts  
  • 2 T. extra virgin olive oil, plus more as needed
  • 1 tsp. cumin
  • 1 tsp. paprika
  • ½ tsp. allspice
  • ½ tsp. turmeric
  • ¼ tsp. granulated garlic
  • 1/8 tsp. cinnamon
  • pinch cayenne
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • nonstick cooking oil spray
  • Greek Yogurt Sauce (see recipe below)
  • Baked Rice (see recipe below)

Cut each chicken breast into bite sized pieces. Place in a glass or plastic bowl. Whisk the olive oil, cumin, paprika, allspice, turmeric, granulated garlic, cinnamon, cayenne, salt, and pepper together in a small bowl.

Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade.

Cover and place in the refrigerator for at least 3 hours. (Overnight is fine.)

Spray a rimmed baking sheet with nonstick cooking oil. Place the chicken pieces in a single layer on the sheet.

Bake in a pre-heated 400 degree oven for 12-15 minutes or until cooked through (no pink).

Take the chicken out of the oven and transfer, complete with pan juices, to a large skillet. (If there are no pan juices, use about a tablespoon of olive oil to grease the pan.) Over medium-high heat, sauté the chicken for 3-4 minutes till the smallest pieces of chicken start to turn brown and crisp. Taste and adjust seasoning. Can be made ahead.

Serve warm over Baked Rice and dolloped with Greek Yogurt Sauce.

GREEK YOGURT SAUCE:

  • 1 c. plain Greek yogurt
  • 2 tsp. fresh lemon juice
  • 1 clove garlic, very finely minced
  • ¼ tsp. kosher salt
  • freshly ground black pepper

Whisk all ingredients together. Store covered in the refrigerator until needed. Can be made ahead.

Note: If you are a tahini lover, try adding a tablespoon or two to this sauce. You might need to add a bit of water to the sauce to thin it out.

BAKED RICE

  • 1 T. extra virgin olive oil
  • ½ c. chopped yellow onion
  • 2 garlic cloves, finely minced
  • 1 c. long-grain white rice
  • 2 c. chicken stock
  • 2 tsp. fresh lemon juice
  • ½ tsp. kosher salt
  • freshly ground black pepper

In a heavy covered pan, heat the olive oil over medium heat. Add the chopped onion and cook for 3 to 5 minutes or until softened. Add the garlic and cook for 1 minute. Add the rice and stir until each grain of rice is well coated. Add the chicken stock, lemon juice, salt, and pepper. Bring to a boil.

Cover with lid or aluminum foil, if your pan does not have a lid. Bake in a pre-heated 350 degree oven until the rice is tender and the stock is absorbed, about 20 to 25 minutes. Remove from oven and let stand, covered for 5 minutes before fluffing and serving. Can be made ahead and refrigerated. Reheat before serving.

DRIED PORCINI MUSHROOM SAUCE

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The other evening I wanted a sauce to go on some leftover meatloaf. But I wanted to fancy the meatloaf up a bit, without going to too much trouble. So I went on-line looking for a sauce/gravy recipe that included dried mushrooms. (I love to use dried mushrooms.) I came upon this recipe from Epicurious and knew I had found the new love of my life! The ingredients were perfect, so I cut the recipe in half and proceeded to the stove.

Well, I have to tell you, this is one of the best sauces I have ever tasted, and it’s darned easy to make. I changed the preparation instructions quite a bit, and eliminated 1 ingredient, but this is an Epicurious recipe at its finest.

So if you ever want a delightful sauce to enhance a piece of roast beef, ground beef pattie, or simple meatloaf, I would recommend you give this a try.

And for those of you who love sauces, make a double batch. I cut the recipe in half because I only had a small bit of meatloaf that needed a little “something”. Next time I will double the recipe even if I have to eat it on toast the next morning. It is simply that good! Thank you Epicurious

  • ¾ oz. dried porcini mushrooms, broken up (about 3/4 cup loosely packed pieces)
  • ½ c. warm water
  • 1 T. extra virgin olive oil
  • ½ c. chopped onion
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 1 garlic clove, minced
  • ¼ c. sweet Marsala (and yes, Marsala comes in sweet and dry)
  • ¼ c. dry white wine
  • ½ tsp. finely chopped fresh rosemary
  • 1 c. beef broth
  • ½ T. unsalted butter, room temperature
  • ½ T. flour

Combine dried mushroom pieces and water in a bowl. Let sit for 30 minutes. Strain and squeeze the mushrooms reserving the water. Place re-hydrated mushrooms in another bowl. Set aside.

Heat the olive oil to medium in a large heavy pan. Add the chopped onion and cook until translucent and thoroughly cooked through, about 15 minutes. Add the garlic and cook for 1 minute. Add the Marsala and white wine. Cook over medium-high heat until the liquid is evaporated. Add the rosemary, mushrooms, mushroom liquid (don’t use the sediment), and the beef stock. Simmer until only about a cup remains, about 20 minutes.

Meanwhile, using a table fork, mush the butter and flour together. When the sauce is reduced, whisk the beurre manié into the liquid and simmer until the sauce thickens, about 2 minutes. Adjust seasoning.

Note: Beurre manié is merely a fancy sounding name for a mixture which means “kneaded butter” in French. When equal parts butter and flour are combined, beurre manié is one of the best ways to thicken a sauce, gravy, or soup.

FRESH RASPBERRY SAUCE

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I love raspberries. In fact they are my favorite berry. Although, strawberries and blackberries both run a close second!) So when I saw fresh raspberries for sale at our local farmer’s market this past Monday, I just had to buy a 4 pint box. And since I needed to build a light dessert for our 4th of July celebration with good friends Ken and Christine, I decided to try out this recipe from my favorite magazine – Cooking Light. Well it turns out Ken is a raspberry lover too. Actually we all are, but Ken gets just about as excited about raspberries as Scooby Doo does when given a Scooby snack. It’s really quite fun to watch. (Sorry Ken, but if you can’t rat on your good friends, who can you rat on?)

Anyway, this sauce over vanilla ice cream was a total success. What made the dessert course even more delicious; Ken had made a blackberry cobbler. OMG – we were all in berry heaven until we couldn’t look at another berry, much less take another bite. What a fun way to spend the 4th of July. Watching fireworks from our good friend’s deck (west side of Camano) and eating raspberries and blackberries with shear abandon. Good times my friends, good times! Thanks again K & C for another wonderful evening together.

Please don’t take my word that this is the best raspberry sauce you will ever taste. Make it for yourself. If you end up disagreeing with me, shoot me an email. I’ll take your thoughts into consideration, promptly dismiss them, and proceed directly to the kitchen to build myself yet another batch of this amazing berry sauce. Yay raspberries!

p.s. If you want to take this whole raspberry sauce over ice cream to an even higher level, after you scoop ice cream into individual bowls, pour on some warmed Dark Chocolate Raspberry Sauce (recipe below) and then spoon on as much of this raspberry sauce as the bowl will allow.  

  • 2 pints (4 cups) fresh raspberries, divided
  • ¼ c. sugar
  • 1 T. raspberry liqueur (Chambord, Framboise)
  • ½ tsp. fresh lemon juice

Combine 1 pint of the raspberries and sugar in a food processor; process until pureed. Press mixture through a fine sieve over a medium bowl; discard solids. Stir in remaining 2 cups of raspberries, raspberry liqueur, and lemon juice. Cover and chill. Wonderful over vanilla ice cream, pound cake, or angel food cake. Watch for my recipe for Chocolate Angel Food Cake in the near future.

DARK CHOCOLATE RASPBERRY SAUCE

  • ¾ c. premium cocoa powder (I use Ghirardelli Majestic Premium Cocoa Powder purchased at Cash & Carry)
  • 6 T. sugar
  • tiny pinch kosher salt
  • 2/3 c. water
  • 4 T. (1/2 stick) unsalted butter
  • 2 tsp. vanilla
  • 2 T. raspberry liqueur or water

Whisk cocoa, sugar, and salt together in a medium-sized saucepan. Gently whisk in the water. Slowly bring to a boil and cook for 1 minute. Remove from heat and stir in butter, vanilla, and raspberry liqueur or water. Serve warm or allow to cool completely and store in the refrigerator. Warm before pouring on ice cream. 

 

 

 

GREEK GROUND CHICKEN MEATBALLS WITH TZAZIKI SAUCE

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Sometimes dishes get served before I have a chance to take a picture. That’s exactly what happened at a recent pre-concert JazzVox meal. Before I could take a picture of these meatballs based on a recipe from the Juicy Bites website and the tzatziki sauce (my recipe from about 25 years ago), they were history.

So the next time I serve this delicious combination, I will take a picture. But for now you will just have to content yourself with a mental image of light colored baked meatballs, smothered with a white sauce with green things in it, aka – tzatziki.

Now most of you know that I love chicken and serve it a lot. But chicken can be a bit boring. Well I’m here to tell you, there is nothing boring about these meatballs. The mint and the dill give the dish a unique flavor, and when slathered with tzatziki, well frankly, there is just nothing finer. (Actually, I think dog kibbles would taste good if they were slathered in tzatziki. But I’m not going to stand behind those words; just offer them up as a lazy summer afternoon rumination.)

So next time you want to serve ground chicken or turkey (I use ground turkey as much as I use ground chicken), give this recipe a try. Serve the meatballs and tzatziki with a savory pilaf, a crunchy Greek Salad, and a beautifully chilled bottle of white wine, and you will have captured the wonderful flavors and essence of Greek dining. Huh? Maybe Greece should be our next overseas adventure. Time to buy a couple travel books and see if Greece meets our criteria as a perfect travel destination. We love to visit countries with an ancient culture, beautiful art and architecture, interesting museums, pleasing climate, fun and friendly people, and of course – fantastic food. Wait! I don’t need a travel guide to tell me that Greece would be perfect for us. I already know all of our travel desires would be met in Greece. So, time to make a plan and present it to Mr. C. I know, I’ll serve up my idea along with a meal as described above, and I’ll bet you he’ll be searching our calendar for dates within an hour. Wish me luck! And enjoy the meatballs.

At the bottom of the post you will find 2 pictures of our orange cat Miles. The first picture shows Miles sound asleep on our catwalk. No problem, right? Wrong! The second picture shows why his sleeping at the end of the catwalk is of concern. It’s 9 feet down if our little darling were to fall. And since that part of the catwalk is above the bottom of the stairway, there is no way for either of us to fetch him. And no, when I designed our home Max and Miles were not even a glimmer in their papa’s eyes. We had another pair of orange brothers who were very coordinated and we never worried about them falling.

A little background. Miles and his brother Max are two of the least coordinated and skittish cats we have ever had the pleasure of owning. They can fall off the back of a couch and land on their backs at the slightest movement that might be threatening, like Mr. C. turning a page in his book, or me walking by with a glass in my hand. So the thought of either one of the brothers being startled awake while on the catwalk and reacting quickly to a perceived threat always scares the pickles out of me. And since I’m sure you want to know, Miles survived his nap and my heartrate is back to normal.

  • ½ c. panko bread crumbs
  • 1/3 c. whole milk
  • 1 small onion, finely minced
  • 2 garlic cloves, finely minced
  • ¼ c. finely chopped Italian parsley
  • ¼ c. finely chopped mint leaves
  • 3 T. finely chopped fresh dill
  • 2 tsp. dried oregano (Mexican preferably)
  • 2 tsp. kosher salt
  • freshly ground black pepper (not too much)
  • 2 eggs
  • 1 T. extra virgin olive oil
  • zest and juice of 1 small lemon
  • 2 lbs. ground chicken or turkey

Pour the milk over the panko bread crumbs in a large bowl and stir until liquid is absorbed. Add the onion, garlic, parsley, mint, dill, oregano, salt, pepper, eggs, olive oil, and lemon zest and juice. Mix together with a fork until well blended. (I use the large serving fork that came with my silverware set. Works great!) Add the ground chicken and stir with the same fork until just blended. (Do not overwork the meat.)

Using a small ice cream scoop, shape the balls and place on a baking sheet lined with foil and coated with non-stick cooking spray.  Bake in a pre-heated 400 degree oven for about 20-25 minutes until just done. (Do not overbake or the meatballs will be dry.) Serve with tzatziki sauce. Recipe below.

TZATZIKI  

  • 2 T. extra virgin olive oil
  • 2 c. plain Greek Yogurt
  • 3 small or 2 medium garlic cloves, finely minced
  • 1½ tsp. chopped fresh dill or ½ tsp. dill weed
  • ¼ tsp. kosher salt, or more to taste
  • freshly ground black pepper
  • 1 English cucumber, partially peeled, seeded, and grated

Combine all ingredients. Adjust seasoning. Cover and refrigerate until ready to serve.

Garlic trick:

If you are using fresh garlic in a recipe, but would like to reduce a bit of the “garlic bite”, place the peeled garlic cloves in a small bowl and cover with milk. Warm the cloves in your microwave, but do not cook them. Then remove the cloves from the milk and slice or mince according to your recipe. You will find that the flavor is still there, but the bite has mysteriously disappeared.

 

SALMON CAKES

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There is just something about a homemade cake. And I don’t really care if it’s chocolate, carrot, apple, etc. as long as it’s moist and delicious. And that goes for the savory varieties of cakes also.

To my mind, there is nothing worse than a crab or salmon cake that has the consistency and look of particle board that has gotten wet! Now granted, I have never tasted wet particle board, but I have an active imagination. And what my imagination tells me is that wet particle board tastes a lot like a poorly prepared crab or salmon cake! (If any of you have firsthand knowledge on this subject, please don’t hesitate to correct me if I’m wrong.)

Anyway, what I am trying to say in my own indomitable way, is that these salmon cakes are not dry. They are delightfully tender, moist, and juicy. They are also very easy to build, especially if you use planned over salmon, which it what I usually use when I make these cakes. I look for salmon on sale, then buy 2 pounds rather than just one. Then I cook both pounds setting one pound aside to use within the next couple of days. Then with my planned over salmon I either prepare this dish or one of a handful of other dishes like Salmon Caesar Salad or Salmon, Bacon, and Corn Chowder. (Both recipes can be found on this site.)

One additional detail I should really mention before I shut up so that you can go to the store and buy the ingredients to make these little darlings for dinner. These salmon cakes are absolutely delicious. (I know, you probably already ascertained that little detail since I posted the recipe in the first place.) But I still felt it was obligatory to state the obvious. (A little compulsion left over from my days in human resources. “Miss Smith, you were applying for “work” when you came to us for employment. So now, please just sit down and do the job for which you were hired.”) I loved my job! But back to salmon.

So keeping in mind that salmon is a good source of niacin, omega-3 fatty acids, protein, phosphorus, vitamin B6, choline, pantothenic acid, biotin, and potassium, make up a batch of these tender and delicious salmon cakes at your earliest convenience. They truly are a salmon lover’s delight. You might even be surprised if one of your family members, who professes to hate salmon, suddenly becomes a huge fan. It has happened before and it can happen again. Enjoy

  • 2 T. unsalted butter, divided
  • 2 T. extra virgin olive oil, divided
  • 2 T. finely chopped red bell pepper
  • ¼ c. finely diced celery
  • 2 T. finely minced shallot or green onion
  • 1 egg
  • ½ c. mayonnaise
  • 1 tsp. Dijon mustard
  • 1 tsp. Worcestershire sauce
  • ¼ tsp. hot sauce (I use Frank’s RedHot Sauce)
  • 1½ tsp. Old Bay Seasoning
  • freshly ground black pepper
  • 1 T. finely minced fresh parsley
  • 1 T. capers, drained
  • 10 finely crushed unsalted or low salt saltine crackers (I use the kind with no additional salt on the top)
  • 1 lb. cooked salmon, flaked
  • ¾ c. Panko bread crumbs, or more as needed

In a large frying pan, bring 1 tablespoon of the butter and 1 tablespoon of the olive oil to medium-high heat. Add the red pepper, celery, and shallot; sauté for about 4 minutes or just until the veggies are starting to soften. Take pan off heat, remove the veggies with a slotted spoon, and set veggies aside to cool. (Don’t wash the pan. You are going to be frying the salmon cakes in this same pan.)

Meanwhile lightly beat the egg in a medium sized bowl. Whisk in the mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, Old Bay Seasoning, black pepper, parsley, and capers. Stir in the finely crushed saltines, the cooled vegetables, and the salmon. Form the mixture into 8-10 small flat cakes. (Will be messy!)  Coat each cake with Panko and place on a wax paper lined plate*. Cover and  refrigerate for at least 2 hours before frying. When ready to cook, heat the remaining butter and olive oil in the reserved fry pan. Fry cakes over medium heat until golden brown on both sides. (About 4 minutes per side.)

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If you enjoy a sauce with your salmon cakes, may I recommend Old Bay Aioli. (See recipe below.)

*I use my 2-inch diameter ice cream scoop, drop the balls in a small bowl filled with the Panko crumbs, roll the balls around in the Panko, and then place the coated balls on a wax paper lined platter. Flatten each ball slightly with your hand.

OLD BAY AIOLI

  • ½ c. light mayonnaise (I use Best Foods Light Mayonnaise)
  • 2 tsp. Dijon mustard
  • ½ tsp. granulated garlic
  • ¼ tsp. sriracha
  • 4 tsp. fresh lemon juice
  • ½ tsp. Old Bay Seasoning
  • freshly ground black pepper to taste
  • kosher salt to taste

In a small bowl, whisk together the mayonnaise, mustard, granulated garlic, sriracha, lemon juice, Old Bay Seasoning, and pepper. Add salt if needed.

 

 

FRESH PLUM AND DRIED FIG CHUTNEY

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Yesterday I posted my recipe for Spicy Plum Crunch, and tomorrow I plan on posting my recipe for Spicy Plum Freezer Jam. I’m calling this 3 recipe mini-series starring fresh plums “Plum Crazy”.

This is actually the first recipe I made using the plums we received from our dear friends Mark and Vicki. Their plum tree limbs were literally dripping with plums and Vicki had already used as many as she could. So when they offered to send us home with a bunch, we jumped at the chance. Especially since all morning we had been scarfing down Vicki’s delicious Prune Relish and savoring every bite. So of course I had to have the recipe and then of course I had to change it a wee bit. With her approval of course! I thought just a small amount of dried fig would be a nice addition and that the resulting concoction would be more like a chutney than a relish. And in creating a “chutney”, I could achieve one of my own culinary goals.

I think in one of my earlier posts I mentioned that I had never been able to produce a decent chutney. And even though the recipe Vicki gave me calls itself a “relish”, I theorized that by adding just a little bit of fig, it would not only add an additional depth of flavor, I could then allow myself to label it a ”chutney”. And truly, I can’t think of a better condiment to go with a spicy curry than this exceptional combination of ingredients. And of course there was the added benefit that now I could legitimately cross “chutney” off my “culinary no can do” list. (Remember: It’s really just all about me!)

So if you too are a chutney lover, this is the recipe for you. It’s very easy to prepare and costs a fraction of what those small 9-ounce bottles of good chutney cost in the grocery store. And truly, if you don’t give this recipe a try, you’re plum crazy! (And I don’t mean that in a good way!)

  • 4 c. chopped fresh plums or prunes
  • ½ c. chopped dried figs
  • 2 sweet onions, rough chopped
  • 2 c. apple cider vinegar (I use organic unfiltered cider vinegar)
  • 1 T. kosher salt
  • 2 tsp. freshly ground black pepper
  • 1 T. ground cloves
  • 1 T. ground cinnamon
  • 1 T. dry mustard
  • 4 c. sugar

Place the plums, figs, and onion in the bowl of your food processor. Whirl until everything is smooth or to your own desired consistency. Pour into a heavy pan. Add the vinegar, salt, pepper, cloves, cinnamon, dry mustard, and sugar. Bring to a rapid boil, reduce heat, and simmer for an hour. Stir periodically. Remove from heat and allow to cool before placing in 5-6 pint size freezer containers*. Attach lids and let sit overnight before placing in your freezer. (Don’t even think of trying the chutney for at least 2 weeks.)

Wonderful as a topping on mild creamy cheese frosted crackers. (Think chèvre.) Lovely on baked Brie lightly garnished with toasted pecans or walnuts. (See my recipe for Baked Brie with Curry Powder, Chutney, and Toasted Pecans under the title “Two Brie, or Not Two Brie: That is the Question”. And of course, great as an accompaniment to any curry dish. (See my recipes for Chicken, Shrimp, or Roasted Vegetables in a Curry Masala Sauce and Curry Sauce for Chicken, Shrimp, Beef, or Lamb.)

*If you prefer, the hot chutney can be stored in prepared canning jars.

GRILLED LAMB PATTIES WITH TZATZIKI (GREEK CUCUMBER SAUCE)

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OLYMPUS DIGITAL CAMERAIn my estimation lamb is under-utilized. And I believe one of the reasons is that a lot of parents with young children think their children won’t like the taste. Well, I beg to differ. When my children were growing up, a leg of lamb was one protein source I knew would be devoured right down to the bone. And I mean this literally. (I’m pretty sure they would have gnawed on the bone if I would have let them!) They truly loved it. And really, what’s not to love? A nice bone-in piece of meat with slits all over the surface stuffed with slivered garlic and fresh rosemary. Then liberally slathered with oil, sprinkled with salt and pepper, and baked to a medium rare. What person of any age could resist this delicacy?

Now granted, lamb isn’t cheap. But because it’s so lean, it doesn’t shrink as much as beef either.

So attached is a recipe for ground lamb that has tons of flavor and is a good way to introduce your family to the joy that is lamb. (Of course, even if your family are already lamby pie lovers, you can fix this recipe. The flavor just won’t be as much of a pleasant surprise.) I take that back. Because of all the herbs and spices, the flavor is still going to be a pleasant surprise! So regardless of your families’ level of culinary acquaintance with baby sheep, fix this quick and easy recipe while it is still BBQing season. You won’t be sorry.

And for all you parents out there introducing your children to lamb for the first time, at least you won’t have to explain that the lamb on the table absolutely did not come from Shari Lewis’s puppet Lambchop! True story! Thanks for the memories kids. Love you mucho!

  • 1 clove garlic, finely minced
  • 1 T. finely chopped red onion
  • 1 T. chopped fresh cilantro
  • 1 T. dry sherry
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • ½ tsp. ground cumin
  • ¼ tsp. dried oregano
  • 1/8 tsp. ground allspice
  • pinch crushed red pepper flakes
  • 1 lb. ground lamb, room temperature

Combine the garlic, onion, cilantro, dry sherry, salt, pepper, cumin, oregano, allspice, and red pepper flakes in a bowl. Add the ground lamb and gently combine with the other ingredients. Don’t overwork the meat. Divide into 3 or 4 patties. While you are forming the patties don’t over press the meat together; just work enough so that the meat retains its shape and doesn’t fall through the grill while it is cooking. (Not good form and you will lose points if the patties fall apart on the grill!)

Place the patties on a medium hot grill and do not overcook. A little red in the middle is perfect. Let rest for 3-4 minutes before serving. Serve with Tzatziki (recipe below). Also great with Cucumbers with a Yogurt, Feta, and Dill Dressing.

TZATZIKI  

  • 2 T. extra virgin olive oil
  • 2 c. plain Greek Yogurt
  • 3 small or 2 medium garlic cloves, finely minced
  • ½ tsp. dill weed
  • ¼ tsp. kosher salt, or more to taste
  • freshly ground black pepper
  • 1 English cucumber, partially peeled, seeded, and grated

Combine all ingredients. Adjust seasoning. Cover and refrigerate until ready to serve.

RÉMOULADE SAUCE

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If I were to describe myself culinarily in just one word, it would have to be “saucy”. Now please don’t misunderstand the term “saucy” as it relates to my personality! (Granted I can be a bit cheeky, irreverent, disrespectful, bold, and even brazen – all synonyms for saucy BTW.) But in this case, I mean “saucy” as it relates to my love for all thick liquids or accompaniments served with food to add moistness and flavor, i.e. sauces, gravies, aiolis, relishes, salsas, condiments, dips, dressings, etc. etc.

As proof, after our last JazzVox home concert featuring the fabulous vocalist Cindy Scott and the amazing jazz guitarist Brian Seeger, Mr. C., Nich (Mr. JazzVox himself), Cindy, Brian , and I were sitting around eating leftovers, drinking wine, beer, and other adult beverages, the conversation turned to all of our shared love of food. (Well of course it did!) And since both Cindy and Brian live in New Orleans, and I just happen to love Creole and Cajun food as much as they do, we discussed restaurants, favorite dishes, cookbooks that I absolutely needed to own, and other things related to the culinary wonder that is New Orleans. And Brian happened to mention rémoulade as one of his favorite things to serve on anything seafood. I guess my eyes must have glazed over from just the thought of a new sauce for seafood, because a couple of days later when Brian and Cindy were safely back in the Big Easy, Brian sent me his favorite rémoulade recipe. The recipe was the brainchild of John Folse, a famous Louisiana chef, restaurateur, and leading authority on Cajun and Creole cuisine.

Now I have to tell you, John’s recipe produced one of the best sauces I have ever tasted. I served it along with boiled shrimp last Saturday night to our cooking club and they agreed it was amazing.

So if you want to make a sauce to serve with boiled shrimp, crab cakes, grilled scallops, fried oysters, or any fried fish, do not hesitate to give this recipe a try. It is simply over-the-top delicious.

And if you want to think of me in the more traditional way “saucy” ladies are thought of, that’s OK too! This 71 year old lady can handle it. Of course I can’t fulfill the expectations associated with “saucy” any longer, but I have my memories. Love and happy cooking to all.

  • ¾ c. mayonnaise
  • ¼ c. Creole whole grain mustard (Zatarain’s is perfect)
  • ¼ c. ketchup
  • 1½ tsp. Worcestershire sauce
  • ½ tsp. hot pepper sauce
  • ¼ c. finely diced green onions
  • 2 T. finely diced celery
  • 1 T. finely minced garlic
  • 2 T. finely chopped parsley
  • ¾ tsp. fresh lemon juice
  • ¼ tsp. kosher salt
  • freshly ground black pepper

In a mixing bowl, combine all of the above ingredients. Cover and place in the refrigerator, preferably overnight or at the least four hours. When ready to serve, remove from refrigerator and adjust seasonings to taste.

ROASTED VEGGIES WITH LEMON GARLIC AIOLI

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So OK, most of you already know that roasted veggies are the greatest culinary breakthrough since polenta was introduced into mainstream American cooking. And of course, unless you happen to be from another planet, you also know that veggies when roasted are as universally revered as Boris Badenov and Natasha Fatale! It’s just an accepted culinary fact. (Not that Boris and Natasha are edible, you realize. But you must admit they are about as delectable as your favorite apple pie!)

But if you happen to be one of the few who are unfortunate enough to have no experience with roasted veggies, have I got a treat for you! Even if you do know roasted veggies as well as you know your mailman or milkman (no implication of wrong doing intended) this Lemon Garlic Aioli recipe from Melissa Clark will lift even the already magnificent roasted veggie to a new high!

And for being an aioli that you make from scratch rather than starting with a mayonnaise base, it is really quick and easy to prepare. Plus you can make it up to three days in advance. Wee ha……

So I guess the only thing left to say is that I hope you give this recipe a try the next time you roast veggies. I love to serve this dish as an appetizer, but it would work just as well as a veggie side dish.

But wait – there is one other small little thing I should warn you about before I send you off to the kitchen to warm up your blender. This aioli is so amazing, that people have been known to take one bite, throw back their head, and howl in delight. They have also been known to sputter OMG three times in a row. If either response happens, do not be too concerned. They will soon recover and return to their natural apathetic selves as soon as their equilibrium returns.

Aioli Ingredients:

  • 1-2 garlic cloves (I use 1 medium)
  • 1 tsp. lemon juice or more to taste
  • ⅛ tsp. fine sea salt or more to taste
  • 1 large egg, room temperature
  • 1 lg. egg yolk, room temperature
  • ¾ c. extra-virgin olive oil

Suggested Veggies Ideal for Roasting:

  • beets, (any color) peeled and cut into 3/4-inch cubes
  • romanesco, cut into bite-sized florets
  • broccoli, cut into florets and the stems (after they have been peeled), cut into bite-size pieces
  • cauliflower, cut into bite-size florets
  • sweet potato, peeled, halved, quartered lengthwise and cut into 3/4-inch cubes
  • eggplant, cut into 1-inch squares
  • red, orange, or yellow peppers, cut into 1/2-inch wide pieces
  • broccoli rabe/rapini, cut into even sized portions, leaves and stems still attached (no need to peel the stems)
  • whole button mushrooms or large slices of portabella mushrooms
  • zucchini or other summer squashes, cut in half lengthwise and then into 3/4-inch long pieces
  • pea pods

Aioli Directions:

Grate the garlic clove(s) directly into your blender or food processor. Add lemon juice and salt; let sit for a couple of minutes. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. Taste for seasoning and add more salt or lemon juice as needed. Can be prepared up to 3 days in advance.

 

Roasted Veggie Directions:

  • extra virgin olive oil
  • kosher salt
  • freshly ground black pepper

Place vegetables on rimmed baking sheets according to how long each needs to bake. (See chart below)

(Veggies with about the same baking time can be placed on the same sheet. I tend to keep each variety separate so I can remove the veggies individually if necessary and keep them separate for plating.) Drizzle all the veggies with just enough olive oil to moisten, and sprinkle with salt and pepper. (You don’t want too much olive oil or your veggies will taste greasy.)

Roast in a pre-heated 425 degree oven for the time reflected below or until they are fork tender. Turn the veggies periodically while they are roasting. Remove from oven and cool to room temperature. Arrange on platter and serve with the aioli on the side.

Approximate Roasting Time for Veggies: (watch the veggies carefully because every oven and veggie is different)

  • beets – 40 to 50 minutes
  • petite carrots – 40 to 50 minutes
  • romanesco – 20 to 30 minutes
  • broccoli – 20 to 30 minutes
  • cauliflower – 20 to 30 minutes
  • sweet potato – 20 to 30 minutes
  • eggplant – 20 to 30 minutes
  • red, orange, or yellow peppers – 15 to 20 minutes
  • broccoli rabe/rapini – 15 to 20 minutes
  • whole button mushrooms or large slices of portabella mushrooms – 15 to 20 minutes
  • zucchini or other summer squashes – 15 to 20 minutes
  • peapods – 15 to 20 minutes