Posts tagged ‘sauce’

Easy Lump-free Thanksgiving Turkey Gravy

gravy 2 11-12 IMG_2641Would you like to learn how to make a super easy gravy without lumps this Thanksgiving?  I have a foolproof method that I learned in culinary school that is so simple, you will wonder why you didn’t learn it sooner. That’s how I felt after learning it.  Whenever I am invited to someone’s home where turkey is being roasted, I am always asked to make the gravy.  No problem. (more…)

November 25, 2013 at 9:24 am Leave a comment

How to make Cranberry Sauce for Thanksgiving

Cranberry Sauce 11-12 IMG_2606If you are counting down to Thanksgiving, you may want to start your food preparation and the first thing you can make is the cranberry sauce.  This is a basic recipe for Cranberry Sauce.  Yes, there are other fancier versions – compotes, chutneys, with all kinds of fancy ingredients, but my family demands the basic cranberry sauce – the one on the back of the Ocean Spray package.  If you’ve never made this, it is way easier than pie!  More on pies later, as I am teaching our Pies and Tarts Cooking Class this week. (more…)

November 12, 2013 at 12:12 pm 1 comment

Glazed Butterfly Shrimp for an Elegant Valentine Dinner Party

Glazed Butterfly Shrimp Cover 2-13Here’s an elegant recipe to serve your Valentine or the loves in your life at your next dinner party.  The Glazed Butterfly Shrimp is so easy to make and unbelievably delicious, you may be preparing an elegant meal a lot more often for your sweethearts…and that is not a bad thing!  I developed this delicious Glazed Butterfly Shrimp recipe because I had some Southern Comfort in the cupboard and wondered what I could make with it.  Southern Comfort is a sweetened spirit, so feel free to try other liquors or liqueurs with a little sweetness in its place.  Your guests will love this dish.  The butterflied shrimp are elegant on the plate, lined up with their tails all facing the same way to one side of the rice timbale.  The glaze on the shrimp is sweet, sticky, creamy and heavenly.  After you take the shrimp out of the skillet, you can add in some more milk or cream to round up the remaining sauce and ladle it around the plate. (more…)

February 14, 2013 at 8:03 am 2 comments

Yam and Swiss Chard or Kale Gratin

Yam & Swiss Chard Gratin Cover 11-12It was a KalePalooza at our January Food Bloggers of Los Angeles event.  I decided to repurpose my Yam & Swiss Chard Gratin I made for Thanksgiving and put a Kale twist to it.  It is delicious either way.  Sweet yams, cheese and a bechamel sauce make this dish irresistable.  You can make this as a holiday side dish, a vegetarian dish or a winter main dish.   I served this dish at Thanksgiving and even yam-haters enjoyed it.  Now that it is January and healthy food is on everyone’s mind, eat more yams – heck, it is a Superfood. (more…)

January 24, 2013 at 10:54 am 6 comments

Turkey Stock from your Holiday Turkey…10 minutes hands-on time.

Don’t throw away those turkey bones.   Those turkey bones or chicken bones and giblets that are headed for the trash can are valuable stuff.   They will be a winter lifesaver for making quick soups and stews during a long hard winter!  Yes, unlike our grandmothers, we have chicken stock in cans and shelf stable containers.  Better yet one of my favorite products that is always in my kitchen is Better than Bouillion bases in chicken, beef, vegetable and lobster flavors, which take up less storage space since you mix with water.  But home made stock – sorry nothing can compare. (more…)

November 27, 2012 at 1:11 pm 6 comments

Vietnamese Spring Rolls from Roy’s Restaurants

Vietnamese Spring Rolls

The Vietnamese Spring Rolls were very popular at our Asian Cooking Class and very easy to make too.  I think this may be my new “go to appetizer” for a dinner party.  You can put virtually anything into the spring roll wrappers and make up a wonderful quick and healthy bite as a passed appetizer. (more…)

February 11, 2012 at 7:55 pm 1 comment

Lighten up with Asian Cuisine

Green Papaya Salad is best with small Thai chilis

To lighten up our meals after the holidays, our mission at this cooking class was to learn how to use some fresh authentic Asian ingredients that we purchased at the Asian Superstore.  While we all eat Asian food at restaurants, seeing the raw ingredients and working with them was a new adventure.

Vietnamese Spring Rolls with Orange-Chili Sauce

After eating them in Little Saigon, we were all interested to make the Vietnamese Spring Rolls ourselves.  With rice paper wrappers in hand, the team of Karen, Georgia and Ina assembled their ingredients before beginning the production line of rolling up the spring rolls.  Georgia got to work on the sauce made of sake, orange juice and sweet chile sauce. (more…)

January 26, 2012 at 10:57 am 5 comments

Celebrate the New Year with a Seabass Dinner Party!

Seabass with Porcini Mushroom Sauce, Butternut Squash Puree, Sauteed Spinach and Crispy Proscuitto Garnish

Seabass with Porcini Mushroom Sauce, Butternut Squash Puree, Sauteed Spinach and Crispy Proscuitto Garnish

The Autumn Dinner Party Table

The Autumn Dinner Party Table

My sweetie and I love to host dinner parties, connect personalities and people with same interests and try out new menus.  This fall we put a few parties on our calendar.  This party was by far the most precious!   Why!  Because I had a meeting at Anderson Seafoods to discuss an advertising program in the magazine I represent, La Cucina Italiana.  When I mentioned that I was a food blogger, he kindly offered to send me some very fine and fresh seafood for my dinner party that weekend.  I knew that my guests and I were going to enjoy something very special.  I’ve documented here the play by play of this precious cargo.

Anderson Packaging brings ice cold fish to my door!

Anderson Packaging brings ice cold fish to my door!

Alberto from Anderson Seafoods asked what I would like for my dinner party and I told him to surprise me.   When the box arrived, I couldn’t wait to see what was inside.  The packaging alone was impressive.  The seabass I found inside was ice cold from the dry ice that was still stingingly cold.

So now that I knew what I was serving for dinner the next day, I had to get to work on my menu.

Kalamata Olive, Feta Cheese and Pine Nut Flatbread

Kalamata Olive, Feta Cheese and Pine Nut Flatbread

I had just completed my Fall pizza class, and I had some ingredients still around that would make a great flatbread, so that was going to be our appetizer.

Sweet Heirloom Tomatoes in our Caprese Salad

Sweet Heirloom Tomatoes in our Caprese Salad

The last of the fall heirloom tomatoes were at the farmers markets, so the Caprese Salad I’d been serving since August was definitely on the menu.   Then there was the main course.  Fall to me means butternut squash and mushrooms.

Porcini and Crimini Mushroom Sauce

Porcini and Crimini Mushroom Sauce

I had picked up some top quality dried porcini mushrooms from Far West Fungi on my travels to the Ferry Building in San Francisco, so I thought this would be my moment to put them to good use.  To stretch the intense taste of the porcini, I added some crimini mushrooms to the sauce that would top our precious seabass.

Seabass with Mushroom Sauce, Butternut Squash Puree and Sauteed Spinach

Seabass with Mushroom Sauce, Butternut Squash Puree and Sauteed Spinach

To round out my plate I would add some greens – spinach sauteed in olive oil would be perfect along with a garnish of crispy prosciutto.

Seabass off the grill, ready to go in the oven

Seabass off the grill, ready to go in the oven

This fish preparation would be delicious with any firm white fish. The technique of grilling the fish first, then finishing in the oven helps the fish cook evenly and prevents it from being overcooked.  Dessert was my Pumpkin Pecan Cheesecake I was testing for my Pie Classclick here to see the recipe.

Seabass with Porcini Mushroom Sauce

Seabass with Porcini Mushroom Sauce, Butternut Squash Puree, Sauteed Spinach and Crispy Proscuitto Garnish

  • 1 ounce dried porcini mushrooms
  • 2 Tbsp olive oil
  • 16 ounces crimini mushrooms or button mushrooms
  • 1 clove garlic, minced
  • 1 sprig thyme
  • 8 6 oz. portions sea bass or firm white fish
  • 1 Tbs olive oil

1. Soak dried porcini in 1 cup hot water in small bowl for 20 minutes or more.

2. Coat sea bass filets with olive oil and season with salt and pepper.  Set aside while you prepare the sauce.  Prepare grill and heat oven to 350°.

3. Slice crimini mushrooms.  Heat 2 T olive oil in skillet over medium-high heat.  Add crimini mushrooms.  Saute until mushrooms give off some liquid.

4. While mushrooms are cooking, drain porcini; reserve soaking liquid.  Coarsely chop the porcini and add to the skillet along with minced garlic and thyme.

5. Strain porcini soaking liquid through cheesecloth or coffee liner to remove any sediment.  Add to skillet.   Bring mushroom sauce to a boil and let liquid evaporate to reduce. When mixture begins to thicken, turn off heat.  Season with salt and pepper.

6. Grill seabass to obtain grill marks on each side of the fish portions.  Place on baking sheet and then into hot oven.  Prepare plates with side dishes and reheat mushroom sauce.  After about 8-10 minutes, remove fish from the oven and place on plate with side dishes.  Top the seabass with the mushroom sauce.

Servings: 8

December 24, 2011 at 9:04 am 1 comment

Yam & Carrot Latkes topped with Peanut Sauce

Yam and Carrot Latkes topped with Peanut Sauce

Yam and Carrot Latkes topped with Peanut Sauce

Since it’s Hanukkah, I’ve been seeing a lot of latkes on the blogs and in the news.  I was going to a holiday party at a friend’s house, so I decided I would use the yams, carrots, red onion and cilantro I had in my refrigerator to make some latkes for the party. (more…)

December 22, 2011 at 6:46 pm 4 comments

Home Made Spaghetti Sauce. Yum!!

Spaghetti Sauce 10-11There’s nothing like a crisp fall and dewy morning to get you in the mood for cooking up some hearty meals!  Since I’m part Italian, that means making sauce – spaghetti sauce, aka pizza sauce or the base for many other wonderful dishes like lasagna or chicken parmesan.  Yum!!   Last week was my Pizza Class, so I was getting all the ingredients ready so my students could spin rounds of dough and top with my pizza sauce to create their own personal pizzas.  I added lots of oregano to my sauce this time.  Why?  Because it’s been growing like a weed in my garden and Yummed up my sauce even more. (more…)

October 10, 2011 at 7:23 pm Leave a comment

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Patricia K. Rose

I am a Chef, Cooking Teacher and Food Blogger. Learn how to create delicious and healthy food in a FLASH.

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