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.

Raspberry Sauce

Posted in Desserts,Sauces by Paul Gauche on July 18, 2009

(Photo Credit: http://farm4.static.flickr.com/3623/3513345080_c56aa19163.jpg)

Raspberry Sauce

  • 1/2 pkg. frozen raspberries, thawed
  • 1/4 cup sugar
  • 2 cups water
  • 2 Tbsp. corn starch

Whisk together the water, sugar, and cornstarch in a saucepan, then add the raspberries. Stir the mixture on medium heat for several minutes until it thickens and gets to the consistency you prefer.

Let the sauce cool a bit, then serve over cheesecake, ice cream, pound cake, pie, your best friend, etc.

Homemade Syrup (in a pinch…)

Posted in Breakfast & Brunch,Sauces by Paul Gauche on July 18, 2009

Syrup

Homemade Syrup ~

  • ½ cup brown sugar
  • ¼ cup water
  • 1 Tablespoon margarine
  • 1/8 teaspoon salt
  • 1/8 teaspoon maple flavoring

In a 2 cup measuring cup, stir the first four ingredients together.  Microwave on ‘high’ for 2 minutes.  Add maple flavoring and serve.

 

(With grateful acknowlegment and thanks to photographer, Martin Eager. Please see his work at www.runic.com)

Gene’s Homemade Ice Cream with Hot Fudge Sauce

Posted in Desserts,Sauces by Paul Gauche on July 14, 2009

 

Ice Cream with Chocolate Sauce

Ingredients ~

  • 6 eggs
  • ¼ cup vanilla
  • 1 cup sugar
  • 1 quart whipping cream
  • 1 quart Half & Half
  • 1 quart whole milk

Method ~

 Beat eggs until thick and lemon-colored.  Add sugar and beat one minute longer.  Add cream, Half & Half and milk.  Pour into ice cream freezer and prepare as per machine directions.

 

Hot Fudge Sauce

Method for Hot Fudge Sauce ~ “The grand kind that, when cooked for the longer period and served hot, grows hard on ice cream and enraptures children.”

Melt in a double boiler, over—not in—hot water:

  • 2 oz. unsweetened chocolate
  • 1 T butter  [sub: 6 T coco powder and 2 T butter]

Stir and blend well, then add:

  • 1/3 cup boiling water

Stir well and add:

  • 1 cup sugar
  • 2 T corn syrup.

Let the sauce to boil readily, but not too furiously, over direct heat. Do not stir. If you wish an ordinary sauce, boil it for 5 minutes. If you wish a hot sauce that will harden over ice cream, boil it for about 8 minutes. Add just before serving: 1 teaspoon vanilla or 2 teaspoons rum. When cold, this sauce is very thick. It may be reheated over boiling water. Makes 1 cup.

 

~~From “The Joy of Cooking”, Irma S. Rombauer and Marion Rombauer Becker, 1964. Bobbs-Merrill.  Page 772

Lemon Hollandaise

Posted in Sauces by Paul Gauche on July 11, 2009

(Photo Credit: Romulo Yanes, http://images.google.com/imgres?imgurl=http://www.gourmet.com/images/recipes/diaryofafoodie/season01/rear_doaf104hollandaise01_344.jpg&imgrefurl=http://www.gourmet.com/recipes/diaryofafoodie/2007/01/hollandaise_sauce&usg=__6PcJZtxiY6cQTAAAtejZ0dYFTSs=&h=344&w=344&sz=18&hl=en&start=4&sig2=4ECpw3BM91zIKYVLtrEmyA&um=1&tbnid=tBE4mbJ_w_P8BM:&tbnh=120&tbnw=120&prev=/images%3Fq%3Dhollandaise%26hl%3Den%26rlz%3D1T4SKPB_enUS314US314%26um%3D1&ei=7zduSrrgA5mktgOqjKjKDg)

Ingredients ~

  • ½ cup (1 stick) butter, melted
  • 2 large egg yolks
  • 2 teaspoons heavy cream
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon salt
  • Dash of cayenne
  • Dash of freshly ground black pepper

Method ~

Heat the butter to a simmer in a medium saucepan over medium-high heat.  While it’s heating, add the egg yolks, vinegar, cream, lemon juice, salt, cayenne, and pepper to the jar of a blender.  Place the lid over the top and blend for 3 seconds.  Remove the middle insert from the lid so that you can pour the hot butter into the blender while it is running.  Turn the blender to ‘blend’ and pour the hot butter through the hole in a slow, steady stream.  It should take about 15 seconds to get it all in.  Adjust seasonings if necessary with salt, pepper, or lemon juice.

Sweet and Sour Sauce

Posted in Sauces by Paul Gauche on July 11, 2009

Sweet & Sour Sauce 

Ingredients ~

  • 1 Tablespoon cornstarch
  • ¼ cup vinegar
  • ½ cup chicken broth
  • 1/3 cup sugar
  • 1 Tablespoon Soy Sauce

Method ~

Mix everything together in a jar or container with a tight fitting lid.  Shake well to combine.

Pesto

Posted in Pasta,Sauces by Paul Gauche on July 11, 2009

Pesto

Ingredients ~

  • 2 cups basil leaves
  • ½ cup olive oil
  • 2 T pine nuts
  • 1 clove garlic
  • ½ cup Parmesan cheese
  • 2 Tablespoons Romano

Method ~

Put everything in a food processor and combine.  Stir into pasta, cooked as per package instructions.

Old Fashioned Lemon Sauce

Posted in Sauces by Paul Gauche on July 11, 2009

(Photo Credit: http://simplyrecipes.com/assets_c/2008/10/butter-lemon-sauce-thumb-150xauto.jpg)

Ingredients for Old Fashioned Lemon Sauce ~

  • ½ cup butter
  • 1 cup sugar
  • ¼ cup water
  • 1 egg, beaten
  • 3 Tablespoon lemon juice
  • grated rind of 1 lemon

Method for Old Fashioned Lemon Sauce ~

Cook over medium heat stirring constantly just until it comes to a boil.  Serve hot or cold.

Hartel Barbecue Sauce

Posted in Sauces by Paul Gauche on July 11, 2009

 

(Photo Credit: http://img.timeinc.net/recipes/i/recipes/rs/2006/barbecue-sauce-rs-1192629-x.jpg)

Ingredients ~

  • 2 onions, sliced
  • 1 cup ketchup
  • 1 cup water ¼ cup vinegar
  • ¼ cup brown sugar
  • ¼ teaspoon nutmeg
  • ½ teaspoon dry mustard
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper

 Method ~

Combine all ingredients and bring to a boil; reduce heat and simmer until ready to use with beef, chicken or pork.

Basic White Sauce

Posted in Sauces by Paul Gauche on July 11, 2009

White Sauce

Thin White Sauce

  • 1 T butter •  1 T flour •  1 cup hot milk

Medium White Sauce

  • 2 T butter •  2 T flour •  1 cup hot milk

Thick White Sauce

  • 3 T butter •  3 T flour •  1 cup hot milk

 

Method ~

Melt butter and stir in flour and cook 1 minute.  Slowly add the milk and cook to desired thickness.  1 cup liquid is enough for 2 people.

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