Sauces

Preserved Lemon Compound Butter

“What exactly is a compound butter?” my husband asked me last week while we were enjoying this specific recipe melted over monkfish. A compound butter is a technical term for butter softened to room temperature then mixed with the seasonings of your choice. A simple classic compound butter could be […]

 

Butter Roasted Tomato Sauce and Spaghetti

It’s no secret to my friends and family that pasta is my favorite food. Not any specific pasta, not any particularly sauce, if there are noodles I am a happy girl. I wasn’t always the pasta afficionado I am today. As a child I despised spaghetti, it was always over […]

 

Bechamel

One of the five french mother sauces (bechamel, veloute, hollandaise, espagnole, tomato sauce), bechamel is a versatile base for a variety of dishes. If you’ve ever made a macaroni and cheese casserole, you’ve likely made a bechamel. Flour, butter and milk make the base of this recipe, and it can […]

 

Chicken Stock

Chicken stock is an essential cooking element that needs very little instruction to master. Sure, you can run to the grocery store to pick up a box of stock. In a dark hour you could even add bullion to water, even I have been so desperate. But neither will give […]

 

Kabayaki Sauce

Typically used to grill eel, kabayaki is a sweet reduced soy sauce that can add sweet depth to many other dishes. I use it as a base in my Furikake Chicken. It could also be substituted for teriyaki with picky eaters as it contains no aromatics (ie. ginger and garlic) […]