Red Pepper Sauce (fresher than roasted)

Developed Summer 2019

About 30 years ago, I first learned about spaghetti squash, and though it was fun, thought it was a horrible substitution for pasta with a traditional marinara. Everyone raved about it as a “healthier” substitute, and I thought I was crazy. Then, about 10 years ago, I had zucchini squash thinly sliced with a vegetable peeler and topped with roasted red pepper sauce and thought, “Ah, that is good and would be good with all kinds of mild squash.” 

Last summer I was inundated with squashes from my community farm share and decided to do some research on good red pepper sauces, borrowed from many, and finally settled on this. It is very forgiving and quite delicious. I’ve used it as a sauce for squash and regular pastas, drizzled on homemade hummus, as a base for red pepper soup, and with curries.  My favorite pasta with red pepper sauce combination follows the recipe. 

This recipe is very forgiving and can be modified without loss of deliciousness.

EQUIPMENT

Cutting board

Chef’s knife

Measuring cup

Zester, such as a microplane

Food Processor (or blender)

Rubber spatula or spoon

INGREDIENTS

3-4 roasted red peppers (about 2 cups) 

2-3 non-roasted jarred red peppers (about 1.5 cups)

1 fresh red pepper, seeded and cored

2T shallot or mild white onion

2 cloves garlic

1T capers

1 lemon, zest and juice

2T fresh basil or ½ T dried basil

½ t sea salt; ¼ t black pepper

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¼ cup extra virgin olive oil

 RECIPE

1.    Shake off the brine from the roasted and regular red peppers, rough chop them and toss them in the blender or food processor. (Rough chopping the ingredients helps ensure they are evenly distributed in your sauce.) 

2.    Peel and rough chop the onion and garlic then add to the peppers. 

3.    If you are using dried herbs, pulverize them by rubbing them between your palms as you add them to the peppers. This helps release their essential oils. 

4.    Add the remaining ingredients aside from the olive oil to the food processor. Blend until smooth. You may need to open the blender and scrape ingredients off the side of the container with a rubber spatula or wooden spoon.
Once the ingredients are fairly smooth, turn on the processor again and slowly blend in the olive oil.
The sauce is ready for use. It keeps well refrigerated in a tightly sealed container for 5 days or longer. 

My favorite pasta for this sauce:

Rigatoni with red pepper sauce and garlic, parsley, zucchini, mushrooms, capers, green olives, feta cheese. Any or all of these ingredients are optional; any hearty pasta will work. 

(serves 4-6 people)

·      Prepare the rigatoni as the package indicates while you make the sauce.

·      Quarter 8 oz (the standard package) of button mushrooms, cut the zucchini into ½ inch rounds and then in half-moons, mince ¼ cup of parsley leaves, and thinly slice 2-3 cloves of peeled garlic. 

·      Bring a sauté pan to temperature over medium heat. Once, it is hot, add about a tablespoon of olive oil to the pan. Then pop in 2-3 thinly sliced cloves of garlic. 

·      When the garlic begins to slightly brown, add the mushrooms and zucchini, a pinch of salt, and bring the temperature to low, stirring frequently until mushrooms and zucchini are cooked, about 5 minutes. 

·      Pour about 3 cups of the roasted red pepper sauce into the pot with the veggies and increase the heat to medium. Use more sauce if you feel like you need it. Add about a tablespoon of capers and ½ cup of olives sliced in half. If they have pimento, you can leave it – that is actually red pepper. The feta cheese can be crumbled and added now which will make the sauce creamy or as a garnish later.  Allow to simmer for 2-3 minutes, then take it off the heat. 

Cincinnati-Style Chili for Vegetarians and Vegans

I just LOVE Cincinnati chili. Skyline is the most well known, but Chili Time, Gold Star and even some taco shops made wonderful versions of this chili reminiscent of the Greek dish called pastitsio which features cinnamon, nutmeg, allspice and cocoa. I've tried a few recipes to develop a and this is the version I regularly make.  All ingredients come together in less than 15 minutes with very little slicing and dicing.  

Of course it would be delicious with  ground beef or ground turkey.  So, if you don't have a recipe and want a to give it a try, this is a good start. 

Here's a bit on the ground veggie protein or grain options.  My preferred choice is Yves' ground soy product which can be found in the refrigerator section of your grocery.  Boca's frozen product is another fine choice.  Dried TVP works decently, but isn't quite as pretty.  Finally if you prefer not to use soy-based products, you can use bulgar wheat instead.  

Makes 4 servings with 1 lb of spaghetti

Here are the amounts for your ground product: 

• 12 oz package veggie crumbles (I like Gardein the best)
• 1.5 cup of dry TVP mixed thoroughly with 1.25 cups of boiling water
• 3/4 cup of bulgar wheat; pour over 3/4 cup of boiling water, stir and allow to sit for 1 hr

INGREDIENTS

2 Tbsp olive oil

1 large sweet yellow onion, finely chopped (Vidalia or spanish is fine)

ground soy product or bulgar wheat (as above); or 12 oz ground beef or ground turkey

1-2 cloves of garlic, minced

1Tbsp chili powder

28-oz can of crushed tomatoes, diced tomatoes or tomato sauce

1tsp allspice ** (or a mixture in equal parts of clove, cinnamon and nutmeg, which I prefer)

1 tsp ground cinnamon

1 tsp ground cumin

1/2 tsp ground cayenne pepper

1/2 tsp sea salt

1 1/2 tsp unsweetened natural cocoa powder (you can use Dutch processed if that's what you have)

1 Tbsp worcestershire sauce (regular which has anchovy in it, Amy's vegan, or pick-a-peppa all are great options…you can even make your own and for a veggie version substitute Maggi sauce for fish sauce).

1 Tbsp cider vinegar

1/2-1 1/2 cups water

RECIPE

Heat a stock pot over medium high flame to temperature.  Once hot, add the oil, onion, ground soy product or bulgar wheat (hydrate that ahead of time), chili powder and garlic.  Stir to mix thoroughly and allow to cook until the "meat" is slightly browned which will take about 7-8 minutes.  You'll need to stir frequently to ensure  it doesn't burn. 

Now, add the tomato sauce and 1/2 cup of water, being certain to scrape the bottom of the pot to remove anything that might have stuck to the bottom.  Add the rest of the ingredients and stir thoroughly.  Once the chili comes to a boil, reduce the heat to a gentle simmer and cook for 1 1/2 hours, stirring every 15-20 minutes and adding a bit of water if needed 1/2 cup at a time. 

Serve over piping hot spaghetti and allow everyone to top their chili with finely grated mild cheddar cheese, diced onion and/or kidney beans.  Traditional accompaniments of oyster crackers and tabasco sauce are great fun, too!  

________……..________

Here's a quick note about the allspice…  I don't use allspice, since I really don't bake and it would get

old before its time.  Instead, I mimic the taste with an equal amount of whole clove, freshly ground nutmeg and ground cinnamon. 

Measure out a teaspoon of cloves. Grind it up with a mortar and pestle or smash it between two sturdy spoons. Once the clove is ground, the volume will be somewhat less than 1/2 teaspoon, but that's okay. You'll have enough.

Pull out your microplane and a nutmeg seed. Grind out an amount of nutmeg equal to that of the ground cloves.  Please don't use old pre-ground nutmeg. That's no better than using tired old allspice.  

Now, eyeball measure out a similar amount of ground cinnamon or use the microplane and grate out the correct amount.  I go through cinnamon quickly, so keep both ground and stick on hand. 

Clockwise from 12:00 - nutmeg, clove, cinnamon

Mix the ground clove, cinnamon and nutmeg together and measure out a teaspoon for your chili.  

The leftover spice mix doesn't need to go to waste -- toss it on cereal, oatmeal, fruit and yogurt, or use to spice tea or coffee.  

Pomodoro Puttanesca Pasta with Peas

Last night I made a delicious light pasta last night inspired by the quart of pea pods I got at my CSA.  The sauce is a hybrid between a pomodoro and a puttanesca sauce.  I found it to be creamy and delicious with all of the flavors complementing the tuna so much that you hardly notice it.  For a vegetarian option, you could leave out the tuna entirely or replace the tuna with seitan. I also think this would be fabulous with high quality chicken.

This would also be great with freshly grilled tuna, in which case I would slice the tuna and serve it on top of the pasta.

SAUCE
• 4-6 cloves garlic, thinly sliced
• 2 T extra virgin olive oil
• 1 quart cherry tomatoes (fresh or frozen-fresh)
• 1/2 cup sliced green olives
• 1/4 cup chopped capers
• zest of 1 lemon
• 1 Tbsp tomato paste
• 4 oz canned tuna (in water well-drained) or high qualityItalian tuna in olive oil***always use chunk light due to the mercury content of albacore
• up to 1/2 cup of water to thin sauce if needed
• freshly ground black pepper

PASTA
• 1 lb of a short cut pasta like fusilli or oriccheti
• large pinch of sea salt
• 1 quart of peas in pod (trimmed and halved) or shucked peas

GARNISH -- ALL OPTIONAL
• 1 T extra virgin olive oil
• 1 cup chopped parsley (Italian or curly is fine)
• 1/2 cup grated asiago cheese (optional)

Chop and mince all of your ingredients before you start the heat.  This one cooks fairly quickly.

Start a large saucepan over medium heat.  Once hot, add the olive oil.  When the olive begins to shimmer add the garlic, stirring frequently and watching them carefully.  Cook the garlic until the slices are all beginning to brown. Add the rest of your sauce ingredients, reduce heat to low, and simmer the sauce partially covered while you cook the pasta. Keep an eye heck to make sure it doesn't need a bit of water added.

Bring a stock pot of water to a rolling boil over high heat. Once boiling add a large pinch of salt to the water.  Stir briefly, allow the water to return to a boil and then cook your pasta according to the package directions until it is el dente. As the pasta is reaching el dente, dump in your peas.  Bring to a boil or until the peas turn bright green (which ever comes first) and drain.

In a large bowl, toss the drained pasta and peas with the sauce, adding up to another tablespoon of olive oil if needed.  Allow everything to cool for 5 minutes or so and then toss in the parsley and asiago cheese.

Enjoy!

A Vegan's Stroganoff…Hearty Noodles with Mushroom Sauce

This recipe is hearty, warm and forgiving, so measurements are approximate.  Chop and use what you have – no need to pieces and parts to go to waste.  I’ve adapted it from a recipe I read on the Facebook page for Cleveland Vegans and Vegetarians.  I’m not inclined to put sour cream, yogurt or creamed tofu into this dish.  I would suggest instead having them as separate condiments and letting your dinnermates customize each to their taste. 

EQUIPMENT

(Nothing special is needed here)

I would suggest using two stockpots if you have them available.

[sharpen your] chef’s knife

cutting board

zester

INGREDIENTS

1 Tbsp olive oil

crushed red pepper to taste (optional)
1 1/2 cups onion, diced finely (a medium sized onion is perfect)

2 bay leaves

pinch ( ~1/8 tsp) sea salt

3-4 garlic cloves, minced (about a tablespoon)

¾ cup chopped celery (2 large stalks celery, leaves included if available)

¾ cup chopped carrot (1 large or two medium is perfect)

1 heaping Tbsp tomato paste

1 tsp oregano

1 tsp thyme, dried or fresh (stems removed)

1 Tbsp soy sauce

1 Tbsp black bean paste (optional -- purchased in a Thai or other Asian grocer)

1 Tbsp juice and all of the zest from 1 lemon (optional, but gives nice brightness to the dish)

1 Tbsp Worcestershire sauce (Amy’s vegan or Pick-A-Pepper sauce are great substitutes, but you can make your own)

1 rounded Tbsp cornstarch in 1/2 cup warm water

1 lb fresh mushrooms of your choice, cleaned and cubed (I do half and half white button and portobello) – about 4-5 cups when chopped

4 cups water 

1/3 red wine (optional)

1 Tbsp black pepper

1 12-oz package of egg noodles (or any type of ridged noodle; rice noodles would work, too, if you are so inclined… you could even use a julienned cabbage that you blanch or simmer with garlic and white wine)

COOKING INSTRUCTIONS

Add the cornstarch to 1/2 cup of warm water and set aside. 

Bring a stock pot, dutch oven or large sauce pan to heat over medium-low flame.  Once warm add the olive oil and allow it to warm until it begins to shimmer.  Add the bay leaf and onions.  Stir and allow them to cook for a couple of minutes before adding the celery and carrot.  Once you add them, continue sautéing the mixture until onions are soft and translucent – about 8 or 9 minutes. Add the chopped garlic and allow to sauté for another minute.

While the garlic is sautéing, add the soy sauce, black bean paste, Worcestershire, lemon zest, juice and tomato paste and combine thoroughly with the cooking vegetables. Finally, once everything is blended, add 3 cups of the water (or homemade broth) and stir again. Allow to simmer for about 10 minutes. Stir the cornstarch-water mixture and add to the broth.

While your broth is simmering, clean and chop the mushrooms.  Remove the stem of the button mushrooms (not only do these negatively impact the texture of the mushroom sauce, the stems can be frozen for use in a future broth.  Moreover, my dogs love them, so I enjoy giving them as treats while I cook). Quarter the button mushrooms by cutting in an “x” pattern through the top and cut the portobellos to a similar size.  Add the mushrooms to the simmering sauce and, finally, the red wine. Lace with freshly ground black pepper – up to a tablespoon.  

Make sure that there is enough liquid in the pot that the mushrooms are fully submerged but not much more than that.  If needed, you can add a bit more water as the sauce is simmering ¼ cup at a time.

Turn up the heat to medium high and bring the dish to a simmer until mushrooms are tender, approximately 20 minutes.  Turn the heat off when the mushrooms are cooked and the sauce is reduced sufficiently to nicely coat the noodles.  If you are waiting for the noodles to finish cooking, don’t forget to put your lid on your pot to keep the sauce warm.

While you are simmering your sauce, bring a stockpot of water to boil and cook the noodles according to the package instructions.  When tender, strain the noodles and then pour the hot noodles into your mushroom sauce mixing thoroughly.

Top with chopped parsley, chopped tomatoes, red pepper flakes, a dollop of sour cream or yogurt or even a fresh gremolata (parsley, garlic and lemon zest minced together).

Serve hot and enjoy!

NOTES AND VARIATIONS

Here’s a note about store-bought broth: if you don’t have to use it, don’t.  It’s loaded with salt and you cannot really control the quality of ingredients or taste. This recipe is perfect made with water.  The onion, celery, and carrot together form a “mirepiox” that when combined with a bay leaf is the basis for a vegetarian broth.  If you need to make a quick broth for another dish, roughly chop a large onion, 2 medium carrots, 2-3 stalks of celery and toss in a pot with a tablespoon or so of olive oil, a pinch of salt and a couple of bay leaves over medium heat. The goal is the volume of carrot and celery together should be equivalent to the volume of onion. Once the onion begins to cook and brown, add 12 cups of water, raise the heat to med-high and allow it to simmer for 45 minutes or more.  Cooking the onion at high enough heat to allow it to brown slightly (without burning) will improve the taste of the broth.  Strain the broth through a colander and use as needed. For creole dishes, use “the [holy] trinity” (onion, green pepper and celery) rather than a mirepoix.

This mushroom sauce would make a great base for lasagna with ricotta and béchamel (veggie or dairy).  It would also be great served with roasted beets and a zesty vinaigrette-tossed spinach salad.  For a one-pot dish, consider tossing a cup of frozen chopped spinach or fresh well-cleaned spinach cut in a nice chiffonade at the end of cooking.  Mix the spinach through the sauce through cover, allowing the spinach to simmer for the last couple of minutes of cooking.  If you would like a spicier dish, add crushed red pepper flakes at the very beginning with the onion and bay leaf.  Start with a teaspoon and learn to adjust for your taste.

Delicious and Easy Szechuan Sauce for a Quick Meal

Star Anise

1 cup chicken both, vegetable broth or water
4 teaspoons corn starch
4 tablespoons dry sherry
3 tablespoons low sodium soy sauce
2 tablespoon Asian chili-garlic sauce
3 tablespoons fresh ginger, peeled and minced
4 garlic cloves, minced
1/2 tablespoon black bean sauce (optional)
1 tablespoon rice vinegar (unseasoned)
2-4 whole star anise
1 teaspoon dried red pepper (hand crushed dried chilis or crushed red pepper are both fine)
1 teaspoon sugar (optional)

DISH INGREDIENTS
1 pound regular or soft tofu (not silken) cut into 1” pieces (or other protein of your choice)
2-3 stalks celery slivered, cross-wise
2 carrots, slivered cross-wise
1-2T peanut, coconut or olive oil
splash of dark sesame oil
** you can use whatever fresh vegetables you love or have on hand.  Beans, sugar peas, broccoli, napa cabbage, and any vegetable you would add to a stir fry would all be fabulous in this sauce.

ACCOMPANIMENTS
Garnish with chopped cilantro, green onion, sesame seeds or chili flakes
Serve over white rice or julienned cabbage

RECIPE
Prepare Tofu: Poach the tofu by gently sliding it into a simmering pot of water and keep it at a bare simmer while you make the sauce.  Drain and pat dry.

Make Sauce: In a small saucepan, bring the sherry (dry white wine or rice wine will work in a pinch), soy sauce, garlic sauce, ginger, garlic, star anise, red pepper and sugar to a simmer over low heat.  Dissolve the cornstarch in water while you are waiting for the sauce to simmer.  Once simmering, add the cornstarch mixture and stir until the sauce becomes glossy and thickens.  Turn off the heat.

COOKING INSTRUCTIONS
Heat a wok or heavy bottomed skillet to high heat until hot. Once hot, add a tablespoon or two of your preferred oil [this is where you add your meat if you are cooking with something like chicken or pork and you want to cook it completely in this step].  Now, carefully drop in the chopped veggies, stirring continuously.  Once the veggies have cooked for a minute or two, add the tofu and sauce. Turn down the heat to medium and bring your dish it to a simmer. Allow the sauce to simmer until it completely thickens. Once the Drain the tofu and gently add to the pot. Gently stir in the tofu and return the sauce to a light boil.  Once the sauce returns to a boil, remove from the heat and serve.  

(Please note that the star anise are not edible). 

Hot (habanero-coriander), Medium (jalapeno-basil) and Not-So Hot Sauce

 [pictured is the jalapeno-basil sauce.  Great sweetness; awesome sauce]

What you need is several ball jars and a good month's worth of patience.  Homemade hot sauce is well worth the work.  The trick is to tightly pack the jars with the ingredients for each type of pepper sauce.  Cover with distilled plain white vinegar and ensure that all ingredients are completely submersed in the vinegar. You may need to put the lid on and gently turn the jars over a few times to get all of the air pockets out and add more vinegar. Turn the jars over daily to move the spices through the veggies.  After a minimum of 4 weeks passes, you are ready to puree the hot sauce in a blender.  If you prefer thin, shakeable hot sauce, seperate solids from liquid using a strainer or cheese cloth.  solid paste mixed with a little olive oil in freezer.  Store liquid in an airtight container and refrigerate if you like.  It will discolor over time because I don't recommend using color maintaining additives.

You also may be aware that the heat of store-bought peppers fluctuates tremendously throughout the year.  Peppers grown at home or purchased in August-September will peak at the peak of their heat; those bought during the winter will be more mild.

HABANERO-CORIANDER Pepper Sauce (HOT)
Enough habanero's to appear to mostly fill the number of containers you choose.  I prefer to use 32 oz ball jars.

Prepare the ingredients by slicing long sections of white onion and carrot. I like to cut the onion in 8ths and the carrot in about 3" sections. Peel 5 or more garlic cloves for each 32-oz jar.  Slice the tops off of the hot peppers, wearing gloves if you are sensitive to the hot pepper oil and be certain to wash your hands immediately after handling the peppers.

Put 1T of black pepper corns and 1T coriander seed into the bottom of each jar.  Line the sides of the jar with the veggies, making sure to alternate for best results.  Pack full with peppers and a couple of the remaining vegetables.  Overall, my sauce is about 1/4-1/3 vegetables other than peppers by volume.  Cover with vinegar, place lid on jar and store in a cool place where you will remember to turn the jars over every day.

JALAPENO-BASIL Pepper Sauce (Medium Heat) (shown in pictures)
Following the same process as above, use the following ingredients: Jalapeno peppers (sliced lengthwise), garlic, fresh basil (about 3/4-cup for 2 ball jars); white onion; 1T black peppercorns; 1/2T coriander seed.

POMEGRANATE-LEMON Pepper Sauce (Mild)
Use a combination of orange bell pepper, ahaheim pepper (if you want any heat) and ajeio peppers.  Seeds from one pomegranite, thinly sliced lemon (about 1 lemon per 32-oz ball jar); garlic; 1T coriander seed, 1T black peppercorns.

Grilled Lemon Shrimp in Mole Sauce

Yes, you know it -- in my kitchen the fresh taste of citrus plays a major role in much of my cooking.  This is recipe is no different.  I use the bold taste of fresh lemon zest and juice to give the mole sauce a new life.

This dish is great as the basis for fajitas, served with mexican rice with salsa fresca, or rolled up into a tortilla with a nice helping of tahini slaw.

INGREDIENTS
1 bag of raw frozen shrimp (I use 41-50 count), thawed and peeled
4-5 cloves of garlic, thinly sliced
2 T chopped cilantro leaves
zest from one lemon
extra virgin olive oil
pinch of course grey salt, freshly ground pepper to taste
juice from one lemon to deglaze
2 cups mole sauce

RECIPE
Thaw and peel the shrimp, removing tails. (The shells may be reserved and frozen to include in a homemade seafood broth if you like).  Rinse and drain them, squeezing out water and set in a clean bowl.  Add enough extra virgin olive oil to coat the shrimp.  Add the sliced garlic, lemon zest, cilantro salt and pepper and set aside in the refrigerator to marinate for 30 minutes.  Juice the lemon and set aside for later use.

Bring about 1 1/2 - 2 cups mole sauce to a gentle simmer in a large sautee pan.  In a separate sautee pan, heat olive oil over medium heat.  Add the shrimp and marinade 8-10 pieces at a time, without over crowding.  Sear on one side and then move the shrimp to the mole sauce to continue cooking.  Continue until the entire batch is cooked.  When you are finished searing the shrimp, there will be a nice glaze on the pan.  Reduce the heat and pour in the reserved lemon juice.  Quickly scrape the bottom of the pan to remove the residue.  Add a splash of water if you don't have enough liquid.  Turn off the heat at add the remaining marinade.  Pour the released glaze and the marinade into the simmering mole with shrimp.

This is great served in a multitude of ways.  Enjoy using your own creativity.  I love to garnish it with a few sprigs of fresh cilantro!

Mole Elena

While working around the yard on the 4th of July, I developed a taste for enchiladas.  I wanted a homemade sauce and decided to develop my own version of a mole sauce.  The sauce has a decidedly Mediterranean flair, as does the finished dish (Black Bean and Yam Enchiladas with Goat Cheese).

This is particularly spicy; you may reduce or omit dried chilis to suit your taste or your biology.  ; )

INGREDIENTS
1 T extra virgin olive oil
1 large sweet onion, roughly chopped
15 dried chilis
5 garlic cloves, roughly chopped
1 28-oz can tomato puree or crushed tomatoes
40-oz water
2 t chili powder
1/2 t unsweetened cocoa powder
1/8 t cinnamon

RECIPE
Bring a heavy-bottomed stock pot or large sauce pan to heat over medium flame.  Do not use a plain cast iron pan due to the acidity of this dish.  Once hot, add enough olive oil to coat the bottom of the pot.  Once the oil begins to shimmer add the onion and chilis.  Breaking the chilis will increase the spicy heat of the sauce, so, if you are cooking for an audience that doesn't tolerate heat, be sure to use only intact peppers. Stir as needed allowing to the onions to sear a bit.  They will stick somewhat to the pot.  Once the onion and dried peppers begin to soften and slightly carmelize, add the garlic.  Allow to cook for another 2-3 minutes.  Turn up the heat to high and immediately add the tomato.  Quickly scrape the bottom of the pot, to deglaze it.  Now, add the water and remainder of spices and bring to a boil.  Turn down the heat to medium and allow the mole to simmer for 20 minutes.

Remove the chilis and discard them if you want a mild sauce.  Leave a few in if you want it hot. Using a sieve or a blender, you are going to puree the sauce.  I use my immersion blender for this (as well as for pureeing soups.  I find it to be a much safer choice with less risk of being burned.  If you are going to use a standard blender, allow the sauce to first cool to nearly room temperature before blending.  Then ill the blender to no more than half full, puree the sauce and pour the puree into another dish.  Continue until you have pureed all of the sauce  until the entire pot is nicely pureed.

This sauce will make a great topping for enchiladas or a wonderful marinade for any meat you might like to cook.

Here is a way to make it into a wonderful fresh pasta sauce adding salsa fresco.  Also, you can make use it as the base for a sauce for grilled lemon shrimp to serve over pasta, rice, quinoa, shredded cabbage or zucchini ribbons.  Sometimes, I'll even warm it serve it with a mexican-style frittata.

Vegetable Broth From Scratch

An onion halved; a carrot in pieces; a couple of stalks of celery...throw it in a stock pot with a pinch of salt and a bay leaf.  Cover with water by about 3 inches and boil for 45 minutes.  This is how you make a very simple broth that can be used as a base for soups and stews.

Want to add a bit of color?  Save the scraps of veggies, shelled shrimp, shucked oysters...put them in a 16-0z soup container or a gallon freezer bag and add the goodness of all the food you prepare to your soups.  Be sure to have the basics (onion, carrot and celery or mirepoix) and add your bag.  Be sure your liquid is about 3" above the top of the veggies and boil away, straining with a cheese cloth, tea towel, or even colander when it's cooled.

Some of my favorite to freeze: fennel, parsley stalks, cabbage leaves not pretty enough for salad...any tired vegetable that's a little too far to eat if you leave it until tomorrow.  Old apples and pears; ginger, garlic peel...you name it!

Holiday Cocktail Sauce

While picking up fresh oysters at the seafood counter, my partner asked, "Would you hand me a jar of cocktail sauce?"   I responded, "I can make that.  I have the ingredients."  "Do you have horseradish?"  "Of course," I told him.

INGREDIENTS
juice from half lemon
1T horseradish
1/2-2/3 cup crushed tomatoes
2T tomato paste
1T vodka
1 teaspoon Worchestershire sauce (or pickapepper for vegetarians)
1/4 teaspoon garlic powder
1/2 teaspoon chili powder
sprinkle of grey salt

RECIPE

Squeeze 1/2 lemon into a bowl.  Add 1/2 cup crushed tomatoes (I like to use fire roasted, but any will do).  Add the remaining ingredients aside from the salt.  Check for desired thickness.  You may wish to add more crushed tomato until you the cocktail sauce is the thickness you prefer.  Sprinkle a touch grey salt (or any course salt you have on hand) over the top, right before serving. Those who are lucky enough to get a crunch with their bite will be delighted.

Serve with crudite, fresh oysters, grilled shrimp, calamari, smelts, hard boiled eggs, or with a savory omelet.  You can also use this as a base for a wonderful Bloody (or Virgin) Mary.

pasta with artichoke-walnut pesto

This pasta was served with a variation of a wedge salad: very crisp iceberg lettuce cut into large chunks, 1 cup of flat leaf parsely, coarsely chopped tomato, a sprinkling of gorgonzola all tossed with your favorite viniagrette dressing.

(note: cheese can be left out of each step, making a great vegan dish)

--..--..--..--..--..--..--..
A fun holiday meal for two:

THE PESTO (this will give you left-overs)
1 jar or can of artichoke hearts, packed in water and drained well (it's 1 1/2 cups if you are so lucky to find frozen)
1/4 - 1/3 cup parsley
1/2 cup walnuts, chopped
3-4 garlic cloves, skinned
salt, pepper (to taste)
juice of 1 1/2 lemons
1/3 cup sherry vinegar
1/2 - 3/4 cup olive oil
1/4 cup freshly grated asiago cheese

If you haven't made fresh pesto before, it is generally rather thick.  It is best tossed through hot pasta or spread with a knife. Place the artichoke hearts, parsley, walnuts, garlic, salt and freshly ground pepper in a food processor or blender until well mixed.  Add lemon juice and vinegar and blend further.  Stream in olive oil until preferred consistency and add asiago, blending well.  The sauce should have a thickness of a heavy salad dressing.  If it is too thick, add a little more of both lemon juice or vinegar and olive oil and blend. Set aside at room temperature.

THE PROTEIN
1/2 cup cannelli beans (1 cup if you don't include shrimp)
1/2 cup edamame (1 cup if you don't include shrimp)
16 50-count shrimp, peeled and deveined (optional)
3-4 sliced garlic cloves
pinch salt; pepper to taste
extra virgin olive oil

Mix ingredients together. Set aside to marinate.  Refrigerate if you include shrimp.

THE PASTA
A nice flavored fresh pasta is great with this.   We made homemade pasta with lemon zest and parsley, but any kind would do.  This recipe calls for about 2 cups of fresh pasta.

THE DISH
Bring a large pot of water to a rolling boil.  Add a hefty pinch of salt to bring the water to an even higher temperature.  Allow to return to a boil.  Add pasta.  If you are using fresh pasta, you know it's done when it floats.  If you are using dried pasta, cook according to package instructions.  Once done, remove from heat, drain, and mix with enough pesto to lightly cover the pasta.

Bring a sautee pan to heat with a tiny bit of olive oil in it (medium high; allow the oil just to begin to smoke).  Add the shrimp (if you are using it).  Once shrimp is seared on one side (about 2 minutes), turn it and add the rest of the beans and garlic, cooking another two minutes.

Plate the pesto covered pasta and place the beans and shrimp on top.  This recipe is terrific topped with a gremolata of finely chopped garlic, parsley and parmesan.

Serve immediately and enjoy!

Coconut Chutney

I learned the basics of this recipe from my dear friend Rahul when we were in grad school. This is a great topping for vegetable biryani, or baked fish (or even chicken). For a special meal, I often top halibut steaks with this chutney and bake in parchment paper. You may leave the peppers out entirely if you do not enjoy spicy food.

1 cup unsweetened grated coconut (you can easily purchase this from an Indian grocer)
2-3 jalepeno peppers
zest and juice from 1-2 lime (you need 2-3 T depending on how moist the other ingredients are)
1 inch fresh ginger root, peeled and minced or finely grated
1/2 cup fresh cilantro, large stems
1/4 cup sofrito
1T toasted cumin
2-4 T extra virgin olive oil

I often make the chutney completely by hand, so it is very possible to make a great chutney even if you do not have access to a food processor or blender, grate the coconut and mince and/or chop the ingredients finely. Mix by hand. In this case, you will want the mixture to sit for at least an hour so the flavors may be nicely blended.

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In a food processor or blender, combine the coconut, peppers, lime, ginger, cilantro and cumin. Once well blended, continue to blend gently and stream in olive oil until it the mixture is a texture you like (perhaps more course for vegetable toppings; you might like it more smooth for baking with meat or protein).

Basic and Simple Vinaigrette Dressing

This is the very basic. Add the following ingredients to a mixing bowl.

1T dijon mustard (works as an emulsifier to add body to the dressing)
1/4 cup extra virgin olive oil
1/3 cup sherry vinegar (balsamic or red wine vinegar make great dressings, too)
small pinch of course sea salt and pepper to taste
if you prefer a sweeter dressing, 1/2 - 1T honey (an emulsifier)

Wisk the mustard [and honey] until they are are suspended thoroughly in the vinegar. Add the oil and wisk again. Add the salt and wisk. I prefer sea salt and usually use grey salt in this very simple vinaigrette, but what you have on hand will do just fine. Taste the dressing for balance. (Remember that it will have to compliment the salad you prepare and will seem much more strong by itself).

If it's too tart, add a bit more honey and/or olive oil. If it's too sweet, add a bit more vinegar and/or mustard. Once balanced, add pepper to taste.
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Other additions you might consider:
   minced garlic
   hot sauce
   horseradish
   fresh lemon or lime juice (replacing some of the vinegar)
   mashed and strained berries
   blood orange juice and ginger
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The possibilities are endless...

My Favorite Yogurt Sauce

This is a very good sauce for spicy dishes...it replaces a dollop of sour cream and is more refreshing.

1 C plain or fat free yogurt (I only use organic dairy)

1 lime; zest and juice

1 tablespoon coriander seeds

1/4 cup fresh cilantro leaves (optional)

pepper to taste

Place a metal sieve that can hold your yogurt over a bowl. Insert a cheesecloth, large flat coffee filter or a couple of paper towels over the sieve. Put the yogurt on top of the cloth to drain, refrigerated, for at least 1/2 hour.

Zest and juice a lime, making certain to strain out any seeds. With a mortar and pestle, grind the coriander seeds. The grindings don't have to be very fine; what you have the patience to do is okay. Mince the cilantro if you plan to add it.

Once the yogurt is strained (and anything really between unstrained and overnight is good depending on your preferred thickness and application), discard the residual liquid. Use a spoon or silicone spatula to transfer the thick yogurt to a bowl. Add your lime juice and spices and mix thoroughly. Add freshly ground pepper to the top and fold in.

Enjoy this on chili, Mexican rice, fish tacos, biryani, or any other dish that you would like a cooling influence.

Greek Variation (Tsatsiki)

Tsatsiki is often used as a condiment for gyros and other spicy Greek dishes, and includes:

1 cup yogurt

1/4 cup shredded cucumber, drained

1-2 cloves of garlic, minced

1/8 cup fresh mint leaves, minced

salt and pepper to taste

1 teaspoon extra virgin olive oil

Indian Variation (Raita)

1/2 seeded, towel dried and diced cucumber

1/2 tablespoon toasted cumin seeds

1 clove garlic, minced

1 tablespoon minced cilantro leaves (mint or italian parsley are fine if you don't prefer cilantro)

Quick & Simple Marinara Sauce

This marinara sauce is so easy that it can be finished by the time you boil water for pasta. It keeps well in the refrigerator and is a great homemade choice for lasagna, eggplant parmesan or anything similar.

Ingredients:

1 T extra virgin olive oil

1 medium sweet yellow onion, diced

3 cloves of garlic, finely minced

1 28-0z can of whole tomatoes

1 6-oz can of tomato paste

1T dried basil

1T raw sugar

1T balsamic vinegar

1/2 cup sliced black olives (optional)

crushed red pepper to taste

Add the olive oil to a saucepan on medium low heat. Add the chopped onions and allow to slowly cook, stirring often enough to keep them from browning. Once the onions have cooked through, add the garlic. Quickly crush the tomatoes (I like to do it with my hands) and add them to the pot. Add the remaining ingredients and stir between each addition.

When the sauce begins to simmer, it is finished. If it is too thick for your liking, you may add a bit of the pasta water.

Avocado Dipping Sauce for Steamed Artichoke

For those of you who love steamed artichoke, this is a great alternative to the standard hollandaise sauce, butter and garlic, or a simple vinaigrette...

1/2 ripe avocado
juice and zest from one lemon
1/4 cup sherry vinegar
1/3 cup extra virgin olive oil
1 rounded teaspoon dijon mustard
pinch of salt
black pepper for taste

Bring a few inches of water to a rolling boil in large saucepan or stockpot. Trim two artichokes; slice in half lengthwise. Place the artichoke halves in about an inch or two of boiling water and add the juice from 1/2 lemon to the water to help the artichokes maintain good color. Don't worry about straining the seeds; you can do that when the artichoke is cooked. Steam covered until leaves are easily removed from the artichoke (about 20 minutes). Watch the water to make sure it doesn't boil dry and burn the artichokes. Strain and set aside to cool.

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In a bowl, mash the flesh of 1/2 an avocado. Add the lemon and olive oil and continue mashing. Add the remainder of ingredients and taste. If the mixture is too tart, add a bit more oil; if it's too oily, add a bit more vinegar or dijon mustard depending on the desired thickness or your personal taste.

Let the artichoke cool so that it is easy to handle, and enjoy!