Sauces
Roast Chicken and Corn Enchiladas with Tomatillo Sauce
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When you live in the Southwest it’s hard not to love Mexican food. Not the drive-through stuff; I’m talking about homemade. My favorite dish is chicken enchiladas with tomatillo sauce. It’s what I used to order at Mexican restaurants until I created my own healthy and tasty recipe. Now I always make them at home.
A nice thing about this recipe is that you can roast the chicken and prepare the sauce a day or two ahead, then assemble your enchiladas and bake when you are ready for dinner. Read More→
Nectarine Chutney and Sun-Dried Apricot Vinegar
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Strolling happily into my favorite grocery store, I was drawn as if magnetically to a display of beautiful nectarines. I instinctively picked one up, held it to my nose and took a deep breath. The smell was ripe and richly sweet, reminiscent of its cousin the peach. Like big baseballs of burgundy, red and gold, their skin was smooth and soft. Who could resist. I had to bring a few pounds home.
Besides eating one out of hand, I love to make nectarine chutney. For me, it’s one of the pleasures of summer cooking. Nectarine chutney is a quick and delicious accompaniment to sautéed or grilled chicken and grilled or roast pork tenderloin. Spread a thick layer on a turkey sandwich for a fantastic twist. Plop some on a plate next to skewers of sizzling grilled shrimp. Read More→
Simple Seared Sea Scallops with Hoisin Glaze
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Sea scallops make for a fast, tasty and healthy dinner. My favorite grocery store usually has huge Magdalena Bay “dry” sea scallops from Baja Mexico. They are sweet, meaty, tender and a beautiful pearly ivory color. Sometimes they have a bit of a peach or pink tint to them. At approximately two ounces each I’ll cook three for me and four for my husband which is about 12-14 ounces total. These big guys can be a little pricey, but in my opinion they worth it. Seared scallops can be prepared fast enough for a quick weeknight dinner and elegant enough for dinner guests, and you won’t spend all day or night in the kitchen. Seared scallops also make a great first course or appetizer for a fancier dinner.
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Sun-Dried Tomato Basil Pesto
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I was recently talking with friend and photographer Ron Goldman about another one of his passions - growing tomatoes, herbs and baby lettuces in his huge greenhouse. Ron has been growing heirloom tomatoes and other varieties, from cherry to beefsteak, for some 21 years. This man knows tomatoes! The lucky consumers are restaurants and farmers markets in the Washington state area. He was kind enough to share his recipe for Sun-Dried Tomato Basil Pesto. It’s earthy, rich and versatile.
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The Power of Pesto: Pasta with Classic Basil Pesto and Chicken
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My husband is crazy about classic basil pesto, so I make it frequently. Pesto can transform ordinary dishes into something delicious and different in a flash. There are lots of dishes you can create with a batch of pesto in the refrigerator. The commercially made stuff is never as fresh and flavorful as homemade and it’s so easy to make in a food processor. By making it at home you can control and vary the recipe to your taste and use top quality ingredients.
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Roast Pork Tenderloin with Maple-Grand Marnier Glaze
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One cut of meat I turn to for a fast, tasty and satisfying dinner is pork tenderloin. Pork tenderloin is very versatile and quick cooking. It can be seared, roasted, grilled, sautéed, by the whole piece or cut into medallions. If you have time you can brine before hand, but you don’t have. It is tender and has an almost buttery texture. Pork tenderloin can be prepared elegantly enough for a company dinner or simply enough for a family dinner.
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Cheesecake Topping Options – Berry Sauce and Mugolio
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What to top your cheesecake with? Here are two splendid options – berry sauce or Mugolio, also known as Italian pine cone bud syrup.
The beauty of berry sauce is that it’s quick, easy and versatile. Once you’ve made one a few times you probably won’t even need to refer to a recipe. Fresh and individually quick frozen (IQF) berries work equally well and you can always have a bag of frozen berries on hand. Berry sauce can be made either as a smooth puree or left chunky. The fancy term for a pureed sauce is a coulis (pronounced koo-lee).
Terrific over cheesecake, pound cake and ice cream, berry sauces also work wonderfully over pancakes and waffles for a weekend treat. When making it for dessert I will sometimes add a splash of either Chambord or Gran Marnier for added dimension. For breakfast I prefer the chunky sauce and eliminate the liqueur. No more berry pancake syrup from a bottle!
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It's about cooking fresh, cooking seasonally and discovering fun new ingredients, tips and tricks. I hope it brings you inspiration, education and enjoyment. Thanks for stopping by!