Tag: sauce (Page 1 of 3)
Meatballs in Milk Sauce
November 3rd, 2018 in Beef, Main Dishes, Pork by Julia Volhina
Not so complicated recipe for meatballs, will take roughly an hour to cook and will produce quite a lot to eat after.
These meatballs taste great straight from the oven or reheated later on. Pair well with mashed potatoes, pasta or grains (like boiled buckwheat here for example).
Trickiest trick here is to not burn the sauce while cooking, just make sure cooking temperature is low enough for light simmer and stir pot from time to time, using thicksided cooking pot or a deep cast iron skillet is a good option too.
Jäger Sauce (Mushroom Hunter Sauce)
November 19th, 2016 in Sauces & Dips & Spreads by Julia Volhina
It took me couple of tries to get close enough in recreating a recipe for Jager Sauce which I tried in local German restaurant.
I must say I love how it turned out: creamy, mushroomy with a hint of wine and a little more than a hint of smoked bacon.
Traditionally, Jager Sauce is being served with schnitzels.
And I found it works great with meat roasts and fried meat, as well as with any kind of potato sides.
Basil Pesto Sauce
September 10th, 2016 in Sauces & Dips & Spreads by Julia Volhina
There are so many ways to enjoy basil pesto sauce. It is perfect for dipping bread, works great as salad dressing, pasta or pizza sauce, or pesto butter. Toss some cooked chicken with it to give a salad or a wrap some extra kick. Sky is a limit.
Already pre-made pesto sauces from the store are an option too, however nothing beats freshly homemade one.
And it is pretty easy to do too: just plug all ingredients into a blender, chop until smooth and then mix cheese in.
Pecorino cheese may be hard to find, using shredded parmesan should work as well.
Lemon Garlic Butter Sauce for Seafood
January 26th, 2013 in Sauces & Dips & Spreads by Julia Volhina
Nice and quick recipe for simple sauce to serve with seafood: crab legs, mussels, clams, lobsters, etc.
You can use use fresh garlic or garlic powder, as well as fresh lemon or lemon juice, whatever is at your disposal.
When served, make sure it can be kept warm enough to prevent butter from thickening.
Cranberry Sauce for Meat
November 17th, 2012 in Sauces & Dips & Spreads by Julia Volhina
Cranberry sauce seem to be one of traditional dishes served on Thanksgiving dinner.
Since I didn’t have many of these (being in US for about 4 years now and not having family here) I had to do a bit of research to find a recipe.
I apologize in advance if the recipe doesn’t look too traditional. Please, feel free to share yours in comments, I promise to try them out!
Pasta with Chicken and Mushroom Sauce
September 29th, 2012 in Chicken, Main Dishes by Julia Volhina
Creamy chicken and mushroom sauce with feta cheese and parsley will work for any kind of pasta.
Don’t forget that different kinds of pasta require different time for cooking: check instructions on pasta package and adjust steps accordingly so both sauce and pasta are ready approximately in the same time.
By the way, white champignons can substitute for brown cremini mushrooms in this recipe.
Homemade Mayo with Egg Yolks and Mustard
August 4th, 2012 in Sauces & Dips & Spreads by Julia Volhina
I am surprised how hard it is to find decent quality mayonnaise here, in States. For a while we were getting away with mayo from the local European store. But for some reason they recently ran out of the brand I liked and stopped carrying it.
So I was left out to make my mayo myself. After all it is also better to know what the mayo you eat is made of, that is: egg yolks, mustard, oil, vinegar, salt and sugar to taste, that is it.
Whatever tools you use for mixing, mayo make sure that mixing part can reach all sides and bottom of the mixing bowl, it is important that the oil is mixed in completely and it should not sit on the sides.
I used hand blender with wire mixing attachment which only has fast speed, so I had to pulse it so it doesn’t overheat (keeping handle vertical helped prevent spilling). I also had to make sure to keep cap from rotating, I would prefer to have 3 hands to make it more elegant: one to hold cap, one to hold blender and one to gradually pour oil in.