Ingredients:
2-4 cups of your choice of five fresh herbs (weeds) from the suggested list below:
Chocolate mint or mix of other mints
cilantro
parsley, flat curled or both
lemon grass, 1 or two stalks
Greek oregano
marjoram
rosemary
basil, all types
1 head of garlic, chopped or pressed
1/2 cup fresh squeezed lemon juice
1/2 cup red wine
1/2 cup olive oil
1/2 cup either red wine vinegar, garlic red wine vinegar, or balsamic vinegar
8-12 lamb chops Read More
Makes three cups.
Ingredients:
1 1/2 T olive oil
1/2 cup onions, finely minced
2 1/2 t ground garlic
1 T plus 1 t ground ancho chile
1 T plus 1 t ground guajillo chile
1 t cumin
Pinch salt or to taste
1/4 t ground black pepper
15 oz tomato sauce
2 1/4 cups water Read More
Ingredients:
1/4 cup of lime juice, freshly squeezed
2 T fish sauce
2-5 Thai chilies
10 garlic cloves
Optional: a pinch or two of sugar Read More
Ingredients:
1/2 cup heavy whipping cream
1/4 cup mayo
1/3 cup prepared horseradish
1T Dijon mustard
1/4 t ground white pepper
1/8 t sugar
pinch salt Read More
Ingredients:
3 T butter, unsalted
1 shallot, minced
2 ribs celery, finely chopped
1/2 t roasted garlic, finely chopped
2 1/2 T flour
1/2 cup evaporated milk, 2%
1/2 cup chicken stock, unsalted
1 t onion powder
1/2 t ground garlic
1/4 t black pepper
Tiny pinch of salt Read More
Ingredients:
1/2 cup rice vinegar
1 T plus 1 t sugar
1 hot pepper, minced (red jalapeno, serrano, cayenne, or Thai chile)
1 T cilantro leaves, minced
Spoon Mage™ Note:
Be careful while mincing the pepper. If you have sensitive skin, put the hand that holds the pepper inside Read More
Light to medium tan in color, Velouté is the second sauce in the series of five colorful Mother Sauces.
Like so many recipes, this sauce begins with a roux. Before making the sauce, assemble everything you need. Never leave a roux unattended.
The following recipe makes about 2 cups – the perfect amount for many recipes, including Anything Leftover Casserole. It is easily doubled or tripled.
Velouté Ingredients:
3 T butter
3 T all-purpose flour
2 cups veal, chicken, or fish stock
1/8 t ground white pepper Read More
Ingredients:
2 T olive oil
1/2 a medium sweet onion, chopped
2 large cloves garlic, minced
5 oz pepperoni, sliced in half or quartered
2 (15 oz) cans diced tomatoes
1/4 t ground black pepper
2/3 cup heavy cream
1 lb penne pasta
Serve with grated Parmigiano Reggiano Read More
Ingredients:
2 T olive oil
1 onion, chopped
1 lb mushrooms, cleaned, and sliced into 1/4 inch chunks
Pinch salt
1 1/2 oz prosciutto
1/2 lb ground Italian sausage, mild or hot (remove from casing if you use links)
1 1/2 lb beef chuck roast, cut into chunks
1 (29 oz) can Italian tomatoes (squish by hand), include juices
1 (29 oz) can tomato puree
6 cloves garlic, minced
1 t garlic powder
1/4 cup fresh basil, rinsed and torn
1 t dried basil
1 t dried parsley (or 1 T fresh)
1 t dried oregano
1 bay leaf
1/2 cup red wine
Salt or more garlic to taste Read More
Mindfully meditative to create, roux is a slow cooked mixture of equal parts fat and flour used as a thickening agent. Why is this Creole instead of Cajun?
Cajun roux is made with vegetable oil.
Creole roux is made with butter, clarified or not.
The longer roux cooks, the more it deepens in color, developing an wonderful nutty flavor.
Roux does not always need to be dark. It may be blonde, caramel, peanut butter, or deep walnut. It’s all good for cooking. You decide when the roux is done. It all depends upon the recipe it will enhance, your palate, and the time you have for cooking.
My favorite all-purpose roux is a beautiful caramel (like the one to the left). It can be made in about 12-15 minutes. Dark walnut roux requires patience as it it can take up to 45 minutes of steady stirring as it finishes to nutty perfection.
Creole Roux
Ingredients:
1/2 cup butter
1/2 cup all-purpose flour Read More
Mindful Palate 