Tag Archives: sauce

Green chile sauce

In honor of my recent trip to New Mexico, I am posting my recipe for green chile sauce. Some stores roast fresh green chiles during the season and I’ll just buy a few pounds, process them (de-seed and slice or dice) and freeze them. The heat of the sauce depends almost entirely on how well you de-seed the chiles. A few grocery stores also sell frozen, processed chile, usually Bueno brand, in the freezer section. Or, you can order them online here.

Basically, this sauce is delicious. I used it in green chile enchiladas, with breakfast tacos, on turkey burgers. You get the picture. It’s just plain good.

Here it is on a cheese omelet with a side salad of tomatoes and avocado:

Here it is with a breakfast taco made of scrambled eggs,  sauteed potatoes and sliced avocado:

Anyway, here’s how it goes….

  • 2 T olive oil
  • 1/2 onion, diced
  • 1 T flour
  • 1 C roasted green chile, diced
  • 1 garlic toe, minced
  • 1 C low sodium chicken broth
  • 1 t honey
  • 1/2 t Mexican oregano (not 100% required, but good)
  • Salt to taste
  1. Heat the oil over medium heat, add the onion and saute until soft. Add the garlic and, if using, the Mexican oregano, and saute for 30 seconds to bloom. Add the flour and cook for another 30 seconds to remove the flour flavor.
  2. Slowly whisk in chicken stock. When fully incorporated, stir in green chile. Simmer on medium until you reach desired thickness. I like mine a little runny, but not liquid.
  3. Stir in honey and salt to taste.

The very best applesauce

It’s apple season, people. Please don’t let it pass without making some delicious apple dishes. This is one of my favorites to just have in the fridge. Great on it’s own, mixed with yogurt, served with potato pancakes or pork. You can also sub it for oil in a lot of baking recipes.

Served here with a dollop of Greek yogurt and local honey….

One thing about this recipe that’s really different from most apple recipes, is that I strongly prefer it with just one variety of apples, as opposed to a mix. I usually prefer mixes because you get more complex flavors. With this, it’s best to really let one variety shine. My fav is pink lady.

  • 4 lbs apples, unpeeled and cut into 2 inch pieces
  • 1/8 – 1/4 cup sugar (your call…I prefer less. You can always add honey later)
  • 3/4 C water
  • pinch salt
  • 1 T butter, cut into 4 pieces

Optional flavorings to stir in at end: Cinnamon,  candied ginger, lemon zest, nutmeg

  1. Place apples, sugar, salt and water in heavy-bottomed pot. Toss to combine, cover and cook until apples are tender and just beginning to break down (but not falling apart). About 20 min
  2. Transfer to food processor, add butter, optional seasoning and pulse until broken down. Do not over process! You want it smooth, but not liquid.

I also love it mixed with Greek yogurt and served with homemade granola and chopped apples

Romesco sauce

I have been a bad, bad blogger. Life’s just been a bit nutso with work and family and blah, blah, blah. Anyway, I am back on this horse….starting with Romesco sauce. Yum. My mom and I first tried this as an accompaniment for empanadas and it was de-licious. Now, I am not about to make empanadas on any given Monday, so I needed some other dishes for this crazy yummy (one might say sick delicious) goodness. That turned out not to be an issue at all. Here’s what it is excellent with:

For breakfast, with a fried egg

As an appetizer with grilled sausage

As a side, with roasted potatoes

On a sandwich, with roast pork, arugula and whatever else your little Dagwood heart desires

Finally, I would like to note that, while the ingredient list is somewhat long, there is ONE step for actually making the sauce. That’s as easy as it gets, people. So, let’s get started:

Makes about 4 cups

1 Cup Marcona almonds, toasted

7 cloves garlic

3/4 Cup EVOO

2 Tablespoons sherry vinegar (2 parts red wine to 1 part balsamic does in a pinch)

1 small hot chili (serrano, thai, etc.) or 1/4 t cayenne

2 Cups roasted red bell peppers (it’s better if you roast them fresh, but I use canned about 75% of the time)

1/2 teaspoon smoked paprika

1 teaspoon kosher salt

In a food processor, puree everything except the peppers until smooth. Add the peppers and puree until smooth, but textured. Sauce keeps for about a week in the fridge

Dill beurre blanc

This sauce is so great with salmon and is really flexible. Sub your favorite herb for the dill or stir in a little grated parm with the butter. Yum

Makes about a cup of sauce

2 shallots, chopped fine

1 Cup dry white wine

1/4 Cup lemon juice or white wine vinegar

1 tablespoon heavy cream

12 tablespoons cold unsalted butter, cubed

3 Tablespoons chopped dill or other herb (optional because plain is great too)

Salt and white pepper, to taste

  1. Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 3 tablespoons.
  2. Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency.
  3. Stir in chopped herbs, and season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.

Parmesan buerre blanc

This sauce is excellent with artichokes and (I think) would be great with a sturdier fish. I loved it. A+

½ cup dry white wine
8Tbsp. (1 stick) chilled unsalted butter, diced
¼ cup finely grated parmesan, or more to taste
1 t lemon, or more to taste
S & P

  1. Pour the wine into a medium saucepan. Place over medium-high heat, bring to a boil, and cook until reduced by half.
  2. Turn the heat down to medium-low, and whisk in the butter a couple of pieces at a time.
  3. Whisk in the Parmesan. Taste, and adjust with lemon juice, salt and pepper or more Parmesan, as needed.