Sorrel sauce is a French classic and is the perfect complement to salmon or halibut. Its lemony-fresh flavor also lends itself as a sauce for eggs benedict and smoked salmon. When sorrel leaves are shredded and cooked, they wilt and melt into the sauce. Save a few shredded leaves for garnish. INGREDIENTS: 1/4 pound fresh...Read More
If you’re a regular customer, chances are you have met Chef Anne Baldzikowski at the Aptos Farmers Market where she frequently shops on Saturdays, or perhaps you’ve taken a weekend extension cooking class with her at Cabrillo College. Or, maybe you are one of the many students she’s taught over the years in the Culinary...Read More
This tangy relish is a tasty alternative to overly-sweet cranberry sauce at the Thanksgiving table. INGREDIENTS: 2 medium pomegranates, seeded, about 1 ½ cups 1 tablespoon finely chopped orange zest 1 tablespoon orange juice 1/2 tablespoon grated fresh ginger 1 tablespoon honey 1/4 teaspoon salt METHOD: In a small mixing bowl, gently combine pomegranate arils...Read More
Roasted Garlic Bordelaise is the perfect sauce for roasted marinated leg of lamb. INGREDIENTS: 50 cloves garlic 2 cups olive oil 2 quarts beef consomme 1 quart red wine 1/4 cup shallots minced 1/4 cup fresh mint chopped fine 1/3 cup Dijon mustard 1/3 cup red currant jam salt and pepper to taste cornstarch slurry...Read More
INGREDIENTS: 2 cups ketchup2 garlic cloves, peeled and minced2/3 cup chopped onion1/2 cup EACH lemon juice, water, Worcestershire sauce and vinegar1/4 cup soy sauce1/4 cup packed dark brown sugar2 tablespoons Dijon mustard METHOD: Combine all of the ingredients in a 3-quart saucepan; bring to a boil over medium heat. Reduce heat and simmer, uncovered, for...Read More
If you enjoy bottled steak sauce, you’ll LOVE this zesty homemade version. INGREDIENTS: 3/4 cup balsamic vinegar2/3 cup ketchup1/4 cup honey2 shallots, sliced2 tablespoons Worcestershire sauce1 tablespoon Dijon mustard1/4 teaspoon allspiceSalt, pepper and sugar to taste2 tablespoons butter METHOD: Combine all ingredients in medium saucepan. Bring to boil, reduce heat, and simmer all until thickened,...Read More
INGREDIENTS: 2 tablespoons sugar1 cup rice vinegar (no substituions!)1/2 cup water1/2 lb. fresh ginger root METHOD: Combine sugar, vinegar and water in sterilized 1-pint jar with tight-fitting lid. Peel ginger. Using a swivel-bladed vegetable peeler, cut it into long, paper thin slices Place the sliced ginger in the pickling liquid. Refrigerate at least 2 to...Read More
INGREDIENTS: 1/4 teaspoon oregano1/4 teaspoon basil1/4 teaspoon rosemary1/4 teaspoon kosher salt (or to taste)Freshly ground black pepper1/4 teaspoon red pepper flakes2 cloves garlic, minced and mashed1/4 cup extra virgin olive oilAged balsamic vinegar, if desired METHOD: Place the oregano, basil, rosemary and salt in a small bowl and stir to combine. Add crushed garlic, stirring...Read More
Use this pesto on grilled chicken, or add to a chicken salad made with grilled chicken for a big flavor boost! Stir pesto into a little mayo and use as a sandwich spread. INGREDIENTS: 2 cups fresh cilantro leaves3/4 cup extra virgin olive oil1/4 cup pine nuts, toasted6 cloves garlic1 tablespoon lime juice1 cup freshly...Read More
Cool and creamy, this versatile tangy cucumber dip flavored with garlic is the perfect compliment to grilled meats, vegetables or as a delicious topping for a baked potato or grilled salmon! Traditionally, tzatziki is served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki. INGREDIENTS:...Read More
