- Recipes
-
24 Oct 2009
Ingredients
* 2 cups packed basil leaves (approx. 2 oz)
* 1/3 cup olive oil
* 1/2 cup finely chopped walnuts
* 2 cloves garlic, minced or crushed
* 1/2 cup grated parmesan cheese
* 2 tablespoons softened butter (optional)
* 1/2 teaspoon salt
Directions
Toast the walnuts in a dry skillet for about 20 seconds until you smell the aroma of their essential oils.
Place basil, olive oil, walnuts, garlic and salt in food processor, blend until thoroughly combined. Add Parmesan and butter (if using) and blend 5-10 seconds more. {Tags: sauce, sauces} {More...}
- Recipes
-
14 Jul 2007
Ingredients:
1 cup dry white wine
3 lemons, peeled and quartered
2 tablespoons minced garlic
1 tablespoon minced shallots
1 teaspoon salt
3 turns freshly ground black pepper
1 dash Worcestershire sauce
1 dash hot pepper sauce
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
1 tablespoon finely chopped fresh parsley
Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 ... {Tags: butter sauce, for fish, sauce} {More...}
- Recipes
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30 Apr 2007
Aged Balsamic Vinegar, or as it is known in Italy, tradizionale, accumulates its flavor in a variety of wooden casks for as long as one hundred years. The result is a very concentrated dark brown, thick sweet vinegar, and it is a great luxury. If you don't have it in your pantry - chefs have learned to do as the Italians so - reduce your balsamic vinegar with a little brown sugar. It's a good second.
1/2 cup Balsamic Vinegar, commercial grade
2 tablespoons light brown sugar
In a small saucepan over medium to medium-high heat (depending on your stove), let mixture simmer ... {Tags: sauce} {More...}
