Saturday, February 8, 2020

French Dijon Vinaigrette

Dijon vinaigrette salad
Fresh Dijon Vinaigrette salad with cherry tomatoes and apple slices
Known in the family as my grandmother's salad dressing, this version of vinaigrette has one significant difference from a basic French vinaigrette: instead of regular vinegar, she used cornichon juice, that is the juice found in the jars of cornichons. Being from an era when every bit of leftover was being used, recycled or at last resort, fed to the pigs, while being excessively critical of her own cooking, her recipes often had unusual twists in small details. Cornichon juice is a cooked vinegar macerated with herbs making it both milder and rich in flavors. The vinegar being milder than usual allows for some lemon or lime juice to be added without causing the vinaigrette to become too strong.

Sunday, February 2, 2020

Beer and Mustard Sauce for Pork or Lamb

Great with Italian polenta
A great sauce for pork or lamb without getting fancy. All you need is beer and Dijon mustard for the basic sauce. You can fancied it up in many ways, adding shallot, garlic or cream. You can add mushrooms as well.

Cook your chop, steak or tenderloin the usual way. While this is cooking, mix a cup of beer with one or two teaspoons of Dijon mustard and grounded black pepper, coarse is better. Lower the heat and pour the sauce in the frying pan with the meat. Partially cover and simmer to reduce the sauce. If you want to add cream, do it after removing the meat and only stir the sauce on the burner just long enough to blend the cream and get it to thicken just a little. Immediately pour the sauce over the meat in the serving plates.

Saturday, February 1, 2020

No compromise beef stew

There are a thousand ways to cook up a beef stew, this one calls for plenty of red wine and a better cut of beef, without compromise! Instead of the usual stew grade of beef, we use either a rib roast or rib-eye cut to get a better tasting meat but retaining the added flavor of the fat.
Included is a party version for 25 guests where the ingredients measures and proportions can help you fine tune the seasonings for the small version.

Friday, January 31, 2020

Pasta Meat Sauce

Fresh and tasty!
Get creative and make it your own style! There is no rule for a great tasting pasta sauce. Each sauce recipe is someone's character, so make it your own, write it down and tune it up to your taste over time. You can make it with beef, pork, lamb, chicken or mix and match your left-over. I think the best flavor comes from scraping the bones of beef ribs or cutting up left-over steaks. Chicken will be weak, so you may want to compensate with either more herbs or make it spicy with chili.