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Romesco Sauce and Sorrel Sauce

9/12/2017

35 Comments

 
 Dijon France
Dijon in Burgundy, France
I can never get enough of different sauces and spreads. I like them thin or thick, and I like them as leftovers used with a salad, a sandwich, or a piece of meat or fish. For me, the right sauce makes the meal. When I visited the Burgundy in France (click here to read about my trip), I had the most incredibly thick eggplant sauce next to a piece of fish with the most delicate flavor I have ever tasted. The great chef had added some African spice, and I have no idea what it was. However, I remember tasting something similar in Morocco. Well, my sauces are nothing like that. They are straightforward, easy to make, delicious and can be used in many ways.
Romesco Sauce
romesco sauce
sorrel sauce
sorrel sauce
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Louis-PhilippeVigilant at Loiseau Des Ducs in Dijon creates exquisite sauces
Romesco sauce
The romesco sauce makes a delicious and healthy lunch
I got the idea for the romesco sauce from my blogger friend, Mary Ann, who writes the thebeachhousekitchen blog. She made her romesco sauce as an appetizer with cruditées. I have made this recipe many times and usually eat it as a sandwich spread or with a salad. It is a healthy substitute for richer foods like mayonnaise or butter. For the salmon, I used a recipe from myrecipe.com. This recipe uses canned tomatoes instead tomato paste and cumin as a spice rather than smoked paprika. I don't purée this sauce as much as Mary Ann’s sauce, leaving it coarser for the salmon. Both sauces are delicious.
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The inspiration for the sorrel sauce came from the blog, Back Road Journal, and Bon Appetit. I added more sorrel because I have an endless supply of it in my tiny wild garden. Sorrel is a tart, slightly sour herb, oxalis, another common name for this herb means "sour".  I think it has a distinct lemony flavor and I find its tartness refreshing. I prefer to purée the sauce in a mixer until smooth. I love the taste of this rich and tangy sauce. It compliments a piece of salmon and other fish. I could eat it on steamed veggies or a chicken breast. It would also taste great with shrimp, chicken or salmon skewers.
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Here is a link to to Mary Ann’s romesco sauce and Karen’s sorrel sauce. Both sauces can be made a day ahead. I had leftovers and ate them for several days.
review recipe
read about Burgundy
35 Comments

Stuffed Artichokes  (Carciofi Ripieni)

4/9/2014

23 Comments

 

O Solo Fantastico

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For years, our family has been eating artichokes. They grow here on the foggy Pacific coast in northern California and the farmers will sell them in the markets when they are freshly picked. For me, they have always been a delicacy.

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 I usually cook them, cut them in half, and clean out all the hairy stuff with a spoon. Then I drizzle my best olive oil and balsamic vinegar over them with a sprinkle of French sea salt and some freshly ground pepper. These make a healthy appetizer for a rich meal and a wonderful snack or lunch the next day. My husband likes to eat his artichoke with mayonnaise.

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Bless the Italians for their wonderful food. This recipe is to die for. The Italians like to serve vegetables " al forgo," which means baked in the oven. The artichokes are stuffed with a mixture of breadcrumbs, fresh mint, nuts and olive oil and then baked in a seasoned  broth. I made this recipe twice and the first time I just devoured one after I finished taking my photos. Years ago, I found this recipe in an insert of a German magazine devoted to Italian cooking.

review recipe
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Swiss Chard with Raisin and Pinenuts

11/23/2013

4 Comments

 

A healthy satisfying vegan dish

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This is by far my favorite way to prepare winter greens. The raisins and sugar add a touch of sweetness to the vegetables. The vinegar gives it a bite, and the nuts add a bit of crunch. I have used kale with this recipe and it works well. I'm always happy when I bring home a big bunch from the farmer's market. I prepare the greens for dinner and then have a leftover for lunch the next day. By the way, it tastes great with a fried egg on top—the perfect lunch.

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German Style Braised Cabbage

11/20/2013

2 Comments

 

This is a healthy and nourishing dish 

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Once in while, you prepare food you usually don't eat. It's fall in northern California and the farmers’ markets sell every kind of pumpkin or squash you’ve ever dreamed of. There is a splendid variety of kale, spinach, mustard greens and Swiss chard. We still have some dry-farmed tomatoes in the market too. Although the skin is a little thicker, they are still delicious and I will miss them when they are gone. The peppers have a couple of weeks left. I discovered Padron (aka Shishito) peppers this year, small green peppers that are a bit on the hot side. I love to sauté them in olive oil, sprinkle with garlic salt and nibble on them all day long and they taste fabulous cold. 
Then there are the red and green cabbages. Ron, my strawberry farmer, is selling Spitzkohl, a cone-shaped white cabbage. So, it is at that time that my German DNA takes hold of me and my childhood memories come streaming back of all the ways to eat cabbage: as soup, as a cooked vegetable, stuffed cabbage, homemade sauerkraut, not to mention my aunt’s Weißkraut mit Kümmel (white cabbage with cumin seeds). That is what I'm cooking tonight with boiled potatoes (mashed potatoes would be good too) and a pig’s knuckle I got from the rotisserie wagon at the farmer's market. Personally I love the cabbage and potatoes, but not the knuckle. Let's not get too German...sometimes I wonder whatever happened to my French cooking? I will make up for it tomorrow night, when we will dine at Absinthe in San Francisco and I will eat the best onion soup on this side of the Pacific. My husband loves pork knuckles and will eat them whenever we are in Germany. This is the first time I have served it at home. After all, he is taking me to the opera in San Francisco tomorrow to see the “Barber of Seville,” so he deserves his favorite food. I ate a little of the knuckle meat and it was good smothered in mustard. The cabbage was a little overcooked and I’m not sure about adding the sour cream. Actually, I think it is better without it. Mashed potatoes would also complement this dish. This can also be turned into a great vegan meal using tofu for the protein. You see, my Californian environment has influenced me. 


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Sweet and Sour Red Cabbage

11/6/2013

0 Comments

 

A healthy vegetable dish with a satisfying and rich flavor

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I have prepared this dish for many years—and it is a staple winter vegetable in my house. It goes well with any kind of potato, polenta, and the flavors improve with age. It is a great side dish for the holidays and any other meal. It is also an everyday vegetable that can be eaten any time of day. Personally, I love it on a buttered slice of bread. This is the first time I have written down the recipe and it always tastes a little different. There are guidelines that I follow that come from my godmother in Germany.  For the sweetener, she uses sugar, but I use my homemade jams or jellies (red currant jelly is my favorite). I add some additional spices like peppercorns, whole cloves and a bay leaf. My godmother uses goose or duck fat to sauté the onions and cabbage, which gives it a wonderfully rich flavor.

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