Category Archives: SAUCE AND GRAVY RECIPES

TOMATO CREAM SAUCE FOR RAVIOLI, TORTELLINI, OR GNOCCHI  

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For me, there are only two sauces that truly compliment cheese ravioli, tortellini, or gnocchi. The two sauces being tomato cream and gorgonzola cream. So, the other evening at a local Italian restaurant, Mr. C. was hungry for ravioli, so he ordered ravioli that came in a fantastic tomato cream sauce. And I had my mouth set for gnocchi smothered in creamy gorgonzola sauce. So, that’s what I ordered.  

Now, gorgonzola sauce, I can make at home. But a good tomato cream sauce, nope. Not until now.

Oh, I’ve tried over the years to come up with a good recipe. Using vodka, not using vodka. One with multiple ingredients, one with only 5 ingredients. Yup, I’ve given it my best. But none before had the depth of flavor I was looking for.

But after once again tasting a luscious tomato cream sauce, (I swiped a ravioli off Andy’s plate), I knew I had to try again.   

So, I went online and found several recipes that looked good. I ended up slightly modifying a recipe I found on theburntbuttertable.com site.

So, if you too love tomato cream sauce, I suggest you give this simple recipe a try. The sauce is truly delicious with that wonderful depth of flavor that was missing in my other attempts.

And in case you too are crazy for gorgonzola cream sauce, please check out my recipe entitled Ricotta Cheese Gnocchi in a Gorgonzola Cream Sauce. I’m sure you will like that fantastic pasta dish too.

But do not deceive yourself. Neither of these recipes are low fat. (They are “cream” sauces after all.) But for an occasional treat, there is just no finer way to put on weight. And believe me, I am the grandmaster at adding pounds one creamy mouthful at a time!

Well, that’s it for now. I’m about to go build cornbread to go with the chili I’m serving for tonight’s dinner. I mean really, how could I expect Mr. C. to eat chili without a side of cornbread slathered in butter. Inconceivable!! And of course, for the chili toppings – grated sharp cheddar cheese, sour cream, and chopped green onions.  

And as always from our home to yours, peace and love to all.

2 T. extra virgin olive oil

4 T. (½ stick) unsalted butter

½ small white onion, finely chopped

4 garlic cloves, finely diced

1 tsp. anchovy paste

pinch kosher salt

freshly ground black pepper

1 small can tomato sauce (preferably Italian tomatoes)

2-3 T. tomato paste (preferably Italian tomatoes)

1 c. heavy cream

½ c. half & half

1-2 T. fresh lemon juice

1/3 c. finely grated Parmesan cheese, plus more for table

6-8 oz. al dente cheese ravioli, tortellini, or gnocchi (depending on how “saucy” you like your pasta)  

Heat the olive oil and butter in a medium sized heavy pot over medium-low heat. Add the onion and cook until very soft. Add the garlic, anchovy paste, salt, and pepper. Cook for a minute.   

Add the tomato sauce and tomato paste and whisk to combine, cooking for a minute or two.

With the heat on low, add the cream and half and half and whisk to combine thoroughly. (The cream should never go past a very gentle simmer.)  

Add 1 tablespoon of the fresh lemon juice, taste, and add more if desired.

Remove from heat and stir in the finely grated Parmesan.   

Add your drained pasta straight into the sauce with a splash of pasta water if necessary. Let the pasta bubble away in the sauce gently for a minute or two to thicken the sauce.  

Taste and adjust seasoning if required.

Serve with extra Parmesan.  

   

ROASTED ASPARAGUS WITH BLENDER HOLLANDAISE SAUCE

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I decided to post this recipe in time for Easter dinner because there is no better combination of veggie and sauce to compliment ham than asparagus drizzled with homemade hollandaise. And I’m sorry that I didn’t think to post this, like 5 days ago, when you were still in the menu planning process. But better late than never, as the old saying goes.

So, assuming many of you have already purchased asparagus to serve tomorrow, I hope you give this recipe a try. Especially if you have been afraid of making homemade hollandaise and settled for a package mix. Do not ever buy a packaged mix again! Because this sauce is stinkin’ easy to make. And it turns out perfect every time! And, yes, Julia Child would have been mortified if anyone had recommended she make this mother sauce in a blender. But she’s (unfortunately) not with us any more to set you straight. So, you will just have to be brave and make hollandaise my way. And I know you will thank me.

Well, that’s it for today. We are having a band rehearsal/video making session here tomorrow (Easter) and then having dinner with our dear friends Mark and Vicki after that. I’m making Twice Baked Potatoes (recipe on this site) and this asparagus recipe as our contribution to the meal.

May you too have a joyous and friend and family filled Easter celebration. We need celebrations, especially now with all the conflict our dear planet is currently experiencing. So, if you can make it just a bit better for someone, even for just a few hours, you might just be that ray of sunshine desperately needed by that person.

As always, peace and love to all.    

For the Asparagus:

1-2 lbs. fresh asparagus

1 T. extra-virgin olive oil

¼ tsp. kosher salt

freshly ground black pepper

Trim the woody ends from the asparagus. Discard or save for another purpose. (Like my Creamy Asparagus Soup with Garlic Croutons.) Cut the remaining spears into 1-inch diagonally cut pieces or leave them in one piece. Your choice.

Spread in a single layer on a shallow baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat thoroughly.

Roast in a pre-heated 450-degree for about 10 minutes or until lightly browned and tender. Give the pan a good shake about halfway through the roasting time to help brown the asparagus pieces on all sides. Serve hot or at room temperature drizzled (liberally) with Blender Hollandaise.

For the Blender Hollandaise:

4 lg. or extra lg. egg yolks

½ tsp. kosher salt

½ tsp. dry mustard

1 T. fresh lemon juice (don’t even think about using the bottled stuff)

dash hot sauce, opt. (I use Frank’s RedHot sauce)

½ c. (1 stick) unsalted butter

Put all ingredients in blender except butter. Cover and whirl for 30 seconds.

Melt butter on the stove until very hot.

Add to blender in a steady stream through the little lid in the big lid until mixture is completely emulsified.

Serve warm or at room temperature.

If you have any left-over Hollandaise, (lucky you) refrigerate until ready to use. Bring to room temperature before serving. Great dolloped on scrambled eggs. Just sayin’!

SPICY TOMATO SAUCE FOR OMELETS OR SCRAMBLED EGGS (THINK SPANISH TOMATO SAUCE)

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We love starting our day with a big breakfast. (After we’ve had our morning latte or Americano while reading the Seattle Times online first, of course!) (I need to wake up a bit before I do anything as difficult as turning on our stove or breaking an egg.)

But whenever I get around to fixing breakfast, I try very hard to mix things up a bit so that I can keep us from experiencing “breakfast boredom”.

So, breakfast can feature everything from breakfast meat, eggs cooked different ways, scrambles (melted butter, breakfast meat, green onions, eggs, touch of milk, salt, pepper, and cheese), toast, pancakes, waffles, or French toast, homemade granola with yogurt and fresh berries, half a grapefruit or a baby orange each, juice, Patti McMuffins (toasted English muffins containing breakfast meat, scrambled eggs, and thinly sliced sharp cheddar cheese) or fried egg sandwiches (toast lightly spread with mayonnaise, thinly sliced sharp cheddar cheese, scrambled eggs, topped with a few drops of Frank’s RedHot Sauce). Or my personal favorite, scrambled eggs (or omelets if I’m feeling ambitious) topped with this sauce, grated sharp cheddar cheese, and Mexican style sour cream. Add a piece of toast and some fruit on the side, and my day is off to a perfect start.

This easy to prepare sauce is simply a wonderful combination of ingredients that lift eggs from every day to a special treat. To see the original recipe including how to make a perfect omelet, look under Baked Cheese Omelet with Spicy Tomato Sauce on this site.

Well, that’s my culinary offering for today. It’s partially sunny here on Camano Island today which is a good thing because I am chomping at the bit for the Amazon truck to arrive. (My order was scheduled to have arrived yesterday but didn’t.)

For whatever reason, I got a wild hair this year to dye Easter eggs and put together an adult Easter basket. We are hosting a rehearsal and recording session this Sunday (Easter) in our living room. So, I thought it might be fun to bring a bit of holiday spirit to the session. I ordered some high-quality food coloring to disguise a few hard-boiled chicken eggs to fool our guests into thinking that the Easter bunny still knows how to find our house. I also purchased a 16-inch stuffed bunny just for the heck of it!  

The basket will also include plastic eggs stuffed with good Easter candy and chocolate covered coffee beans. Along with baby oranges for the health conscious.

I’m also serving Quick and Easy Baked Maple Bars (recipe on site) to keep the musicians energy level at peak performance level. There might even be wine or beer if people got thirsty. Now, if only Amazon would deliver!

May you too enjoy your Easter with family and friends. And may you continue to make everyone’s life brighter by all your hard work in the kitchen.

Peace and love to all.        

2 tsp. unsalted butter

¼ c. finely diced green bell pepper

¼ c. minced onion

1 lg. garlic clove, minced

1 (8-oz.) can tomato sauce (I use Contadina Roma tomatoes sauce)

7-8 crushed red pepper flakes

pinch dried oregano (Mexican preferably)

freshly ground black pepper

kosher salt, if needed

In a small saucepan, melt the 2 teaspoons butter over medium heat. Add green pepper and onion; sauté for about 3 minutes. Add garlic and cook for one minute or until garlic releases its aroma.  Stir in the tomato sauce, red pepper flakes, oregano, and black pepper.  Simmer until the sauce is thick, about 7-8 minutes. Taste and add salt if needed.

Serve over an omelet or scrambled eggs. Pass grated cheese and sour cream.

MUSHROOM ONION GRAVY  

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For our last JazzVox pre-concert meal I served some of my favorite dishes. Pastrami Roll Ups (recipe under 1950s Themed Cocktail Party Menu) as an appetizer. For the other dishes, Old Fashioned Meatloaf (without the ketchup brown sugar topping) topped with Mushroom Onion Gravy, Cheesy Scalloped Potatoes with Caramelized Onions (recipe soon to be published, Pear and Blue Cheese Salad, Broccoli Salad with Bacon, Dried Cranberries, and Sunflower Seeds, Bread and Butter Pickles, Overnight Whole Wheat Dinner Rolls, and for dessert – Ginger Cake with Bourbon Caramel Sauce and Bourbon Whipped Cream. (Recipes on this site for all highlighted dishes.)

A mighty fine combination of dishes if I do say so myself. (Which of course I would say. Duh!) Anyway, of all the dishes I prepared, the ones Mr. C. raved about the most were the roll ups and this gravy.

The roll ups I have been making for eons, so no thrilling new taste sensation there. But the gravy, well that was a different story. Mr. C. really liked the gravy. I had simply wanted to dress the meatloaf up a bit. And how better to make anything a bit fancier than by adding a sauce or gravy?

And of course, it didn’t hurt that both of us are gravy/sauce/aioli etc. addicts. I tend to be a bit more addicted, but Mr. C. comes in a close second. So, a gravy seasoned with a bit of powdered dried porcini mushroom to enhance the button mushroom flavor was all it took to lift the gravy from just OK, to well, pretty darn tasty! And not a bit of real roasted beef fat was required*. Would have been nice, but sometimes we must make do with what we have on hand. (More about using real roasted meat fat and juices below.)

So, if you too want to add a bit of excitement to a simple cut of meat or a plain meatloaf, I invite you to make this gravy. But make plenty. Some folks feel it necessary to slather rather than merely decorate or garnish with gravy. Me? I am firmly and enthusiastically in the “slather” camp!

Unpaid and very opinionated political announcement: If you happen to live in the state of Washington where voting for your favorite democrat or republican candidate for president is in full swing, please vote. We as individuals don’t often get a voice in what happens in our country. But if we vote, we can at least say we tried to make a difference.

Peace and love to all.

6 T. (¾ stick) unsalted butter*, divided

¼ c. finely chopped shallot

8 oz. fresh button mushrooms, chopped

1-2 cloves garlic, minced

2 tsp. ground** dried porcini mushrooms   

¼ c. all-purpose flour

2 c. water

2 rounded tsp. beef base (I use Better Than Bouillon Beef Base), or more to taste

2 tsp. balsamic vinegar

2 tsp. Worcestershire sauce

1 tsp. Kitchen Bouquet

¼ tsp. dried thyme

¼ tsp. kosher salt, plus more to taste

freshly ground black pepper

¼ c. heavy cream or whole milk

1-2 tsp. cognac

Heat 2 tablespoons of butter in a small, heavy pan. Add the shallot and cook until tender. Add the mushrooms and cook 7-8 minutes or until golden and the liquid from the mushrooms has evaporated. Add the garlic and ground porcini mushrooms and cook for another minute.

Then melt in the remaining 4 tablespoons of butter.  Add the flour, whisk to combine, and cook for about 3 minutes, stirring continually.  

Add the water, beef base, vinegar, Worcestershire sauce, Kitchen Bouquet, thyme, salt, and pepper.  Whisk continually until the gravy is thickened.  Simmer on low, stirring occasionally, for 5-10 minutes.  Taste and adjust seasoning.   

Just before serving, stir in the heavy cream and cognac. If the gravy is too thick, add a bit of hot water. 

*If you have the fat and juices from roast meat available, use them to make your gravy. There is still nothing better than the real thing (rendered meat fat and juices) to flavor gravy. Or use part meat fat and part unsalted butter.  

**Grind dried mushrooms in a coffee/spice grinder or pound with a mallet in a Ziplock bag.

GLUTEN FREE CHICKEN MEATBALLS IN A WHITE WINE SAUCE

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There are just times when a gluten free main dish containing meat is required. And of course, many meat dishes are gluten free. But when the meat dish is going to be served to people at a large gathering, some of whom will not be sitting at a table, you need to serve a dish that does not require a knife. For example, a perfectly grilled steak or pork chop, or food that requires you to perhaps use your hands or a knife, like fried chicken or ribs. These wonderful entrees are delicious, but very hard to eat when your plate is on your lap. Not to mention messy.  

So many hosts don’t consider this when they are planning their menu. And believe me, I know how hard it is to plan a menu for a large event. So many things to be considered. Theme, flavor variety, dietary restrictions, texture (crunch for example), color variety, dishes that can be prepared ahead, and of course, the expense involved. These are all items that need a great deal of consideration before you start shopping for ingredients. Because I have had many occasions to feed large groups, I’ve learned to make spreadsheets for each of these events. (I’m too old to keep all the balls in the air like I used to. So, I rely on my Microsoft Excel spreadsheet to keep me on track!) Plus, then I can go back and reference what I served if need be. (At this point, I consider Excel spreadsheets an essential kitchen tool. Not as dear to me as my KitchenAid mixer, but darn close!) Anyway, I have attached the spreadsheet from our last JazzVox in home concert. Just the food prep portion. What I didn’t enclose was the next page that told me when to take things out of the freezer or fridge, and when to put them in the oven if necessary. (I didn’t want you to see how totally inept I have become. It’s embarrassing!)

But back to these meatballs and sauce.

They are good. Really good. And simple to prepare. And they can be baked. In fact, I’ve given up frying any kind of meatball. I bake them all.

And as for the white wine sauce, well, I would advise you to prepare it just before it’s needed. I made mine a couple days ahead because of time constraints. And I used gluten free flour as the thickener. Not a good choice. The sauce didn’t break down, but it wasn’t smooth. It tasted just fine, but I lost points on the presentation. Next time I will use either cornstarch or arrowroot.

Well, that’s it for today. Mr. C. has a gig in Seattle and I’m going along for the fun. The venue is in the Green Lake area, so that means we can have dinner at Spud Fish and Chips. Which BTW, has been in the Seattle area since 1935. I can hardly wait!

And sorry about no picture. But I was just too busy getting all the food out so that the hungry hoard could eat before the concert began. But next time I make these meatballs, I will add a picture. That is of course, if I remember. No guarantees.

Peace and love to all.  

For the Meatballs:

¼ c. chicken broth

2 lg. eggs

1 tsp. kosher salt

freshly ground black pepper

1 tsp. Italian seasoning

½ tsp. dried basil 

2 med. cloves garlic, minced  

½ c. finely minced yellow or white onion

1 T. finely chopped, fresh Italian parsley

1½ c. gluten free fresh breadcrumbs* (crusts and all)

2 lb. ground chicken (or ground turkey)

extra virgin olive oil

Whisk the chicken broth, eggs, salt, pepper, Italian seasoning, and dried basil together in a bowl.  Add the garlic, onion, parsley, breadcrumbs, and ground chicken. Gently mix all the ingredients together until thoroughly combined.

Using a #40 (orchid handle) (about 2 tablespoons) ice cream scoop, plop balls on a lightly olive oil greased baking sheet close together. Don’t pack the ice cream scoops. You want to handle the mixture lightly.

Bake in a pre-heated 400-degree oven until cooked through (internal temp at least 165-degrees), about 18 minutes. Don’t overbake.

Remove from oven and use right away, or let cool completely and store covered in your fridge for a couple of days, or freeze for future use.

When ready to serve, heat meatballs and carefully stir in the sauce. Garnish with parsley.

*I just cut thin slices of bread (crust and all), then cut into tiny cubes. I don’t pack them into a measuring cup. I just place the cubes in the cup until it is full.

Makes about 48 meatballs.

For the White Wine Sauce: (Gluten Free and Dairy Free)

2 T. extra virgin olive oil

⅓ c. finely chopped shallot 

2 med. cloves garlic, finely minced

½ c. dry white wine – such as Pinot Grigio or Sauvignon Blanc

2 c. chicken broth (or 2 cups water and 2 heaping teaspoons chicken base)

¾ tsp. kosher salt  

freshly ground black pepper

2 T. cornstarch or arrowroot powder

¼ c. water

1 T. fresh lemon juice

4 T. chopped fresh parsley, divided

Heatthe olive oil in a heavy pan. Add the shallot and gently sauté until tender. Add the garlic for about 1 minute, stirring the whole time.

Add the wine and cook until all but evaporated.

Add the chicken broth, salt, and pepper. Simmer for a few minutes to blend flavors.

Whisk the cornstarch or arrowroot powder with the water and lemon juice. Gradually stir into hot liquid until blended. Stirring constantly, bring to a boil and boil for one minute. If the sauce is not as thick as you would like, make another bit of slurry by whisking a bit more starch with water, and repeat the process.   

Add 3 tablespoons of the parsley, taste, and adjust seasoning. Use remaining parsley as garnish.   

KANSAS CITY STYLE BBQ SAUCE

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Although I have 2 other BBQ sauces on this site, I decided last evening to look for a Kansas City style BBQ sauce recipe. Our good friends Jim and Margo swear by bottled KC Masterpiece BBQ Sauce. But it is not available at our local grocery store. So, I went online looking for a knock-off recipe. What I found was this recipe from heygrillhey.com. I changed a couple of the amounts because of personal preference, but the rest is straight off the site.

Now you may be wondering why I didn’t just make one of my regular recipes. Well, if truth be told, I was not in the mood to cook. I know. Doesn’t happen very often. But I was tired from trying to book our trailer trip in May and finding many of our favorite campgrounds already booked up solid. Grrrrr

So, I wanted a BBQ sauce where I didn’t have to chop a darn thing. Because in my current frustrated condition, I might have chopped off a finger. And not even realized it was gone! So, with this recipe, the hardest thing I had to do was get my small Le Creuset cast iron pan out of the drawer where it lives. After that it was all downhill.

And I am so glad I made this sauce. It is delicious and ever so simple to make. And it was perfect with the ribs I served. (Also stinkin’ easy to make.) (Savory Oven Baked Pork Loin Back Ribs.) I also served half a baked sweet potato to each of us along with some left-over baked beans. A fine meal if I do say so myself. (And so little time spent.)

So, if you too ever find yourself with limited energy but a desperate need for BBQ sauce, this is the recipe for you. (Even if you have all the energy in the world, this is still the recipe for you.)

Well, that’s it for today. I still have a few days to book for our May adventure, and it’s too early to start drinking. So, I better sign off and get back to work.

As always, peace and love to all.   

8 oz. can tomato sauce

½ c. ketchup

6 T. brown sugar

¼ c. apple cider vinegar

¼ c. molasses

1½ tsp. smoked paprika

1 tsp. kosher salt, or more to taste

freshly ground black pepper 

½ tsp. chili powder

½ tsp. granulated garlic  

½ tsp. granulated onion  

¼ tsp. dried mustard

⅛ tsp. crushed red pepper flakes, or more to taste

Whisk all ingredients together in a saucepan. Bring to a boil over medium heat, reduce heat, and gently simmer uncovered for 30 minutes.

Remove from heat and allow to cool completely before transferring to an airtight container. Store in your refrigerator.

This sauce can be used immediately, but best when made ahead. Can be served warm or at room temperature. Great with ribs.

OVERNIGHT ITALIAN BREAD

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OK all you bread bakers, have I got a quick and easy bread recipe for you where the dough positively MUST SPEND THE NIGHT IN YOUR REFRIGERATOR! I know, gasp! Must be refrigerated? Well, OK, I confess I haven’t tried to let it rise the usual way – 60 to 90-minutes on the counter. But to develop the lovely flavor I obtained by refrigerating the dough, you just need to trust me and put the darn dough in your refrigerator and walk away until the next day. Which for many of us who entertain over 4 people on a regular basis, is a God send.

Because all that needs to be done on the day of the event is to take the formed dough out of the refrigerator. Then allow it sit for a while on your counter and contemplate its very existence. Then heat your oven, make a few slits on top of each loaf, and pop the loaves in the oven.

While the oven is doing the hard work of turning raw dough into a work of art, you can be preparing every other dish you plan to serve while totally stressed to the max. (No wait, that might not be your situation. You might be the kind of person who has everything under control.) (I hate you BTW if that’s the case. Just kidding!) (Well, kind of kidding!)

But for me, one less menu item to worry about (on the day guests will be in my home at any minute) is ONE LESS MENU ITEM TO WORRY ABOUT! (And yes, I am a charter member of the Department of Redundancy Department. And proud as punch to be one too!)

Anyway, I came up with this recipe the other day when in late afternoon I invited our dear friends Jim and Margo over for dinner the next evening. Without any kind of idea what I was going to serve these fine people, I figured a nice bread would surely come in handy at some point. So, to the kitchen I proceeded with nary a recipe in hand. I just kind of winged it as I proceeded, writing down the recipe as I went along. Which BTW, brings me to a very good point.

Always, always, always WRITE DOWN YOUR LIST OF INGREDIENTS AND HOW MUCH OF SAID INGREDIENT YOU USED AS YOU INVENT A NEW DISH. Because, if the dish turns out to be the best stew, soup, casserole, bread etc. etc. you ever made, you are going to hate yourself if you didn’t write down how you created this masterpiece. Believe me, when you go to replicate the dish 6 months later because your family has been begging you for months to make it again, and you don’t remember what you did, YOU ARE GOING TO FEEL QUITE THE FOOL FOR NOT LISTENING TO MY WARNING/ADVICE.

Well, I’ve taken up enough of your time today. And I have been rather snarky, which really is unusual for me. (Right, Patti!) Anyway, you know that I love you all and only want the best for each and every one of you. And sometimes tough love is what’s required. My job therefore is done for the day.

Peace and love to all.  

1¾ c. warm water

1 T. granulated sugar

2½ tsp. instant yeast  

2 tsp. kosher salt

2 T. extra virgin olive oil, plus more for oiling the dough

1 T. unsalted butter, room temp.

5 c. unbleached all-purpose flour

2 T. cornmeal

Combine warm water, sugar, and yeast. Allow to sit for 10 minutes until the yeast foams. Add salt, olive oil, butter, and 4 cups of flour. Knead in your stand mixer using the dough hook, adding more flour as necessary to make a smooth, silky dough.

Form into 2 rectangles and roll into long loaves. Place on a baking sheet that has been sprinkled with corn meal. Oil the tops and place plastic wrap on top. Refrigerate overnight.

Remove from refrigerator and allow to rise on your counter for 1½ to 2 hours.

Pre-heat your oven to 425-degrees with a pan of hot water on the bottom rack. Just before placing the loaves in your oven, make 4-5 slits on the top of each loaf.

Bake for about 20 minutes or until the internal temperature reaches at least 210-degrees.

Remove from oven and allow to cool completely before slicing. Serve as is or dipped in OLIVE OIL AND BALSAMIC VINEGAR BREAD DIPPING SAUCE or sliced and toasted for CROSTINI. (See how to make both below.)

OLIVE OIL AND BALSAMIC VINEGAR BREAD DIPPING SAUCE

¼ c. extra virgin olive oil  

1 sm. garlic clove (finely minced)

¼ tsp. dried basil  

¼ tsp. dried oregano (Mexican oregano preferably)  

2-3 crushed red pepper flakes – more if you are so inclined

pinch of kosher salt

freshly ground black pepper

2-3 tsp. balsamic glaze or good balsamic vinegar

Whisk the olive oil, garlic, dried basil, dried oregano, crushed red pepper flakes, salt, and pepper together in a small serving bowl. Let the mixture sit for a bit.

When ready to serve with Italian bread, drizzle 2 -3 teaspoons of balsamic glaze or balsamic vinegar over the olive oil mixture.

CROSTINI

Italian Bread

extra-virgin olive oil

flaky or fine sea salt, to taste

Pre-heat your oven to 450-degrees. Line a rimmed baking sheet with parchment paper for easy clean-up. 

Slice the bread on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil.

Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for about 9 minutes, or until they are crisp and nicely golden on top. Remove from oven and sprinkle lightly with salt. Serve immediately.

BEEF GRAVY WITH MUSHROOMS AND ONION

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There are just those times when a bit of gravy would be nice. But you don’t happen to have any gravy happily residing in your refrigerator. As happened to me the other evening when I wanted to serve chicken fried steak over mashed potatoes smothered in gravy. (It is after all comfort food season.) So, now what to do? Plus, I had some mushrooms that really needed to be used or added to the yard waste receptacle. And who wants to do that when given a choice? So, mushroom gravy came to mind. But, how to make a beefy mushroom gravy without dripping from a beef roast?

After much deliberation, I decided to wing it. And what I came up with is the recipe you find below.

Now, my recipe for “wing it” beef gravy will never be as delicious and have the same depth of flavor as a gravy starting with roast beef drippings. I’m not a magician after all! But, when desperate, and you still want to serve beef gravy, this recipe might possibly also work for you. Because it sure as heck worked for us.

So dear readers, I offer this recipe as a quick and easy substitute for the real thing.

Speaking of real things, Thanksgiving is just around the corner. And if there was ever a time to offer thanks, it is now.

Most of us live in this country where, yes, bad things happen. But at least in the USA we are not being bombed. Women can still take advantage of educational opportunities, and everyone who is eligible can cast a vote for the future of our country. These are precious advantages that should be the norm for every living being. But they are not. There are just so many people living with hardships that are unimaginable to most of us. Innocent men, women, and children we are powerless to help.

So, I invite you to share your wonderful life with others. Host Thanksgiving dinner. Or get together with friends and family at someone else’s home or at a restaurant. Take a pie or some cookies to a neighbor who might not be able to celebrate with family or friends. Or just smile and say hello to a stranger. We can make a difference.  By our example, if nothing else.

Happy Thanksgiving to all. And as always, peace and love.

2 T. unsalted butter

½ c. finely chopped onion

8-12 sliced mushrooms

2 T. dry sherry

1 tsp. Kitchen Bouquet*

1 tsp. Dried Mushroom Powder Seasoning, opt. (see recipe below) or Wild Mushroom Seasoning Salt

pinch dried thyme leaves

freshly ground black pepper

2 T. all-purpose flour

1½ – 2 c. water

2 heaping tsp. beef base (I use Better Than Bouillon Roasted Beef Base)

Melt the butter over medium heat and add the onion. Sauté until the onion is almost tender. Add the mushrooms and cook until they are brown. Gradually pour in the sherry. Add the Kitchen Bouquet, mushroom seasoning, thyme, and black pepper. Then stir in the flour and let it cook for a good 3 minutes, stirring all the while.

Starting with 1½ cups water, gradually add the water and beef base stirring for as long as it takes to make a smooth consistency. Let it cook for about 20 minutes, stirring periodically. If you prefer a thinner gravy, add a bit more water. Taste and adjust seasoning.

Serve drizzled over anything that might benefit from a bit of gravy.  

*Kitchen Bouquet is a browning and seasoning sauce primarily composed of caramel with vegetable flavorings. It has been used as a flavoring addition for gravies and other foods since the late 19th century. And by me since the early seventies in every turkey gravy I have ever made. Also, in beef stew or any time my gravy, savory sauce, or soup needs a bit of a flavor boost. It is truly a wonderful ingredient.  

DRIED MUSHROOM POWDER SEASONING

3 T. ground dried mushrooms** (cremini, shiitake, porcini, etc.)  

1 T. granulated onion

1 T. kosher salt

1 T. freshly ground black pepper

2 tsp. dried thyme

2 tsp. dry mustard

1 tsp. granulated garlic

**Place any combination of dried mushrooms (about 9 tablespoons) in a spice grinder. (I use a coffee grinder dedicated to spices and herbs.) Whirl until the mushrooms are powdered.

Then mix with the other ingredients. Store in an airtight container.

This seasoning is wonderful any time an extra bit of flavor would be welcome. Great in stews, soups, sauces, gravies, and broth. (And yes Mark, this is the seasoning I gave you for Christmas a couple of years ago.)

WILD MUSHROOM SEASONING SALT

3 T. dried thyme

1 T. black peppercorns

2/3 c. coarse salt

pinch cayenne pepper

3 T. granulated onion

1 T. granulated garlic

1/3 c. powdered dry mushrooms (I used dried shiitake mushrooms)  

Whirl the thyme, black peppercorns, and salt together in a spice grinder until finely ground. Stir into a bowl containing the cayenne, granulated onion, granulated garlic, and powdered dry mushrooms. Whisk well to combine.

Store in an airtight container. 

   

  

EASY TERIYAKI SAUCE

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The once great and powerful food wizard of France, Auguste Escoffier (1846–1935) was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods. As well as being considered by many to be the father of haute cuisine. And as such, Escoffier stated that there were five mother sauces that he felt typified French cuisine. The five mother sauces being béchamel (basic white sauce), velouté (uses bone broth instead of milk), hollandaise (emulsified egg yolks, lemon juice, and butter), sauce tomat (precursor to our modern tomato-based pasta sauces), and espagnole (brown stock, tomato puree, and flavorful herbs).  

Well, being of French heritage myself, I have decided there should be one more sauce that can bring all kinds of dishes to a new level of excellence. Teriyaki Sauce.

OK, I will unequivocally agree that teriyaki sauce is in no way associated with French cuisine. But I would dare anyone to tell me that teriyaki sauce is less relevant to today’s culinary tastes than any of the sauces listed above. (Even if they are “French”!) And especially if the teriyaki sauce in question is as quick and easy to build and as delicious as this one!

So, even though Monsieur Escoffier may be rolling over in his grave, I am going to stick to my premise that a great sauce, regardless of its origin, should qualify as a “mother sauce”! Because along with being extremely flavorful, a mother sauce should be adaptable. And this sauce absolutely fits that definition. For example, added to a veggie stir fry, or sautéed thinly sliced chicken, beef, or pork, or even stirred into simple steamed rice, this sauce takes basic ingredients to a new level of delicious. And who doesn’t welcome that at their table! And as an added benefit of this sauce, it is a whole hell of a lot easier to prepare than any of M. Escoffier’s sauces! Take that buddy!

So, next time you feel the urge to build a simple sauce that will complement a meat or fish dish or ramp up the flavor of stir-fried or steamed veggies, give this simple recipe a try. I believe with all my heart that you will eventually get around to thanking me.

In the meantime, peace and love to all.   

½ c. tamari (yes, I recommend tamari over regular soy sauce)

6 T. water, divided (tap water is just fine)

2 T. mirin

2 tsp. toasted sesame oil  

½ c. brown sugar, packed

2 garlic cloves, finely minced 

2 tsp. finely minced fresh ginger

1 T. cornstarch

In a small saucepan, whisk the tamari, 4 tablespoons of the water, mirin, toasted sesame oil, brown sugar, garlic, and ginger together.

Bring the mixture to a boil, reduce heat, and simmer uncovered for 3-4 minutes.

In a small bowl, whisk the cornstarch and the remaining 2 tablespoons of water together.

Slowly whisk the cornstarch mixture into the simmering tamari mixture and cook for 1 minute.
Remove from heat and use in any of your favorite dishes that call for teriyaki sauce.

And yes, this recipe can be doubled or tripled. But be advised, the flavor is very potent, so use sparingly.

 

ALMOND CAKE WITH STRAWBERRY SAUCE AND VANILLA BEAN PASTE WHIPPED CREAM (GF STRAWBERRY SHORTCAKE)

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Strawberry shortcake is one of my all-time favorite desserts. I know, terribly plebian of me, but never-the-less, it’s the truth. And when made with either this GF cake or my Cream Cheese Pound Cake (recipe on site), I defy anyone to come up with a finer dessert! Or to find an easier cake to prepare than this amazing almond cake recipe from bobsredmill.com. (My Cream Cheese Pound Cake, not as quick and easy to build. But absolutely scrumptious! And definitely worth the effort.)

Anyway, whether you are trying to eat less wheat flour or just have a desire to produce a moist, delicious cake that everyone in your family can enjoy (except those who are allergic to nuts, of course), this cake recipe is an absolute winner. Even if you choose to eat this cake without any type of topping, you are in for a treat. It absolutely melts in your mouth. And the flavor is amazing.

As far as the strawberry sauce and whipped cream are concerned, you have only my word that they are both delicious and easy to prepare. And of course, can be used with other wonderful culinary offerings. (Think Sunday morning waffles decorated with strawberry sauce and whipped cream.) Yum!

So, while fresh strawberries are just coming into season, plus almost always available year-round, I suggest you make this dessert for your family and friends any time a tasty treat would make life better. I promise you this strawberry shortcake will be very well received. And just imagine how much joy this delicious combination would bring in say, February, when it’s been raining buckets for 9 straight days. And the wind is howling like a pack of coyotes. And just walking from your car to the door of your grocery store is less desirable than cleaning toilets!

I can only speculate that this dessert might save your sanity. And that of your loved ones. I know it would definitely make me an easier person to live with under similar circumstances!   

Peace and love to all.  

Almond Cake:  

6 T. (¾ stick) unsalted butter, room temp.

½ c. granulated sugar

2 lg. eggs. room temp.

¼ c. whole milk

½ tsp. vanilla extract  

1/8 tsp. good almond extract

¾ c. almond flour

¼ c. organic coconut flour

1 tsp. baking powder  

1/8 tsp. fine sea salt

Grease an 8×8-inch baking pan with cooking spray. Set aside. (If you double this recipe, use 2 8×8-inch pans or 1 9×23-inch pan.) (And yes, next time I make this cake I will double the recipe. The cake is just so very, very good!)

Cream butter and sugar until very light and fluffy. Add the eggs and beat until completely blended. Add the milk and extracts and mix until combined.

In a separate bowl, whisk the almond flour, coconut flour, baking powder, and fine sea salt together. Add the flour mixture to the butter mixture and beat until creamy.

Pour batter into prepared cake pan and smooth top.

Bake in a pre-heated 350-degree oven for 27-30 minutes. Do not over-bake.

Remove from oven and allow to cool completely before serving with Strawberry Sauce and Vanilla Bean Paste Whipped Cream. See recipes below.

Strawberry Sauce

1 lb. strawberries, rinsed, hulled, and thickly sliced

⅓ c. granulated sugar

1 T. fresh lemon juice  

In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Place over medium heat and bring to a boil, stirring occasionally.    

Reduce heat and simmer about 15 minutes or until sauce has thickened a bit, stirring occasionally. Remove from heat and cool to room temperature. Refrigerate until needed.

Vanilla Bean Paste Whipped Cream

1 c. heavy whipping cream

½ tsp. vanilla bean paste* or vanilla extract, or more to taste

2 T. powdered sugar

Whip the cream to hard peaks. Add the vanilla bean paste and powdered sugar. Whip until blended.