Cooking From Memory ~ A Recipe Journal

Orange Sesame Dressing

Posted in Dressings & Dips,Salads,Sauces by Paul Gauche on December 27, 2010









Ingredients ~

  • 1 cup orange juice (reduced to half)
  • 1 teaspoon honey
  • 2 teaspoons sesame oil
  • 1 tablespoon soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon hot red pepper sauce (optional)
  • 1 shallot, chopped
  • 2 teaspoons grated fresh ginger

Method ~

In a medium saucepan, bring the orange juice to a boil. Let it cook until it is reduced by half. Combine the orange juice, honey, sesame oil, soy sauce, vinegar, water and hot sauce in a blender. Add the shallot and ginger and process until smooth.  Toss with salad.


Peanut Blossoms

Posted in Cookies,Thanksgiving and Christmas Recipes by Paul Gauche on December 20, 2010









Ingredients ~

  • 1 ½ cups flour
  • 1 teaspoon soda
  • Pinch salt
  • ½ cup Crisco
  • ½ cup Peanut Butter
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla

Method ~

Roll into 1-inch balls and place on a baking sheet. Bake at 375 degrees for 8 minutes, remove from oven and top with a Hershey’s Kiss, pressing downs gently. Bake 2 minutes longer. Remove from oven and allow to cool.

Or just eat them all whole their warm.

About 4 dozen cookies

Carrot Ginger Soup with Curry

Posted in Soups, Stews & Gumbos by Paul Gauche on December 9, 2010

This is a fresh, lively soup that can be served either hot or cold.

Ingredients ~

  • ¾ cup scallions (green onions), chopped fine
  • 1 yellow onion, peeled, cut in 4 pieces
  • 1 ½ pounds carrots cut in 1″ pieces
  • 1 tablespoon fresh ginger root peeled, grated
  • 2 teaspoons curry powder (or to taste)
  • 1 14-ounce carton low salt/fat chicken broth
  • 1 13.5-ounce can unsweetened coconut milk + extra for garnish
  • 1 Tablespoon fresh lime juice (approximate ½ small lime)
  • Sour Cream, Crème fraiche, plain yogurt or fresh chives for garnish


Method ~

Place green scallions, onion pieces and carrots in a food processor, process by pulsing rapidly until the vegetables are coarse chopped.

Combine chopped vegetables, grated ginger root, curry powder and chicken broth in a large saucepan. 

Bring to a boil and simmer for about 20 minutes until the vegetables are soft.

Using a immersion blender process until smooth or strain vegetables and reserve the liquid. Add vegetables to food processor in two batches and process until smooth.  Add the vegetables, the vegetable liquid, coconut milk and lime and stir until mixed thoroughly. Taste and adjust seasonings as needed.

Place in wide rim bowls and serve with your choice of garnishes.