Lobster Stock
Here I am on New Years day with 2 eaten lobsters and all the shells, so instead of throwing them away I’m going to make the very most of them. Its time for lobster stock! During the coming few months I will at some time want to make a real lobster sauce.
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Gremolata of Egg, Parsley, Anchovy & Lemon
This isn’t exactly a Gremolata but I didn’t know what else to call it. It’s very close and extremely easy to make. I love it, it really perks up a meal. Use it with almost any deep-fried, sautéed or poached fish. It’s lemony freshness can give many dishes a real lift,
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Teriyaki Sauce
Time for Teriyaki, but I mean the real thing, not the over sweetened, thick and gummy dish we typically see in restaurants. It’s so easy to make your own and it seems you can buy small bottles of Sake.
The “teri” in Teriyaki means “glossy,”
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Tomato Sauce with Pork
The addition of pork to tomato sauce is a joy. The pork gives the whole thing a lovely sweetness. I remember my dad cooking meat sauce on a Sunday. That was something special. He would fill the pot with two large bits of pork shoulder and
let it simmer for a couple of hours.
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Sauteed Onions or Onion Gravy
This is my own recipe and have used it for a long time. It takes awhile, about and hour but is so worth it. It is perfect for using on sausages, beef, lamb, veal or pork burgers, meat loaf and with barbequed meats. You can cook this until it dry and use it for sausages or leave a bit of liquid and use it like a sauce on a wide variety of meats.
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Sauce Maltaise
Orange flavored Sauce Hollandaise is a variation of Hollandaise. Perfect on steamed white asparagus! This is a great classic it is perfect with early small spring asparagus as well as with many other vegetables. It is great many grilled or poached fish.
Use the Hollandaise Recipe minus the lemon juice.
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Mint Sauce
Although a bit old fashion Mint Sauce is still perfect for roast leg of lamb. Traditional Mint Sauce still has a place at the table.
In many recipes mint is used and there are always questions about what kind of mint to use. In general spearmint is almost always the mint to use.
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Pesto in Bulk
Here is a recipe for those of you who are growing your own basil and need a good recipe for bulk pesto. Use on pasta in the traditional way, but it can also be used in sauces and marinades for chicken, fish and on vegetables.
A friend asked –
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Simple Tomato Sauce
I never understand why anyone would buy prepared tomato sauce. It has to be a total hatred of oneself. This is my simple tomato sauce that I use all the time. Its fast and easy and takes only 25 minutes.
A general rule: Portions for pasta are 70 grams if you are not very hungry and 100 grams if you are.
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Barbeque Sauce 2 – Another good, simple recipe for beef or pork. It’s the one I use at home for spare ribs and is quick to make. There are so many barbeque sauce recipes and bottled preparations but this one is simple and contains no thickeners or preservatives.
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