Yemenite Charoset I
Ingredients 450 g date spread 150 g walnuts 1 pomegranate 25 g cinnamon 5g black pepper ½ cup wine vinegar 20 g dried marjoram or oregano, partially crushed Procedure Place date spread in bowl and add crushed walnuts. Peel the…
Recipe Types sauces and condiments
Spicy Crab Cakes
These spicy crab cakes get an extra kick from cayenne pepper. Ingredients Chipotle remoulade ¼ cup mayonnaise ¼ cup Dijon mustard 2 tbsp dill, finely chopped 2 tbsp flat-leaf parsley, finely chopped 1 tbsp chipotle in adobo sauce, puréed Salt…
Pan-Seared Scallops with Cayenne Chocolate Sauce
Ingredients 1 pound sea scallops Salt Black pepper 1 tbsp butter 2 ounces bittersweet chocolate, melted 1 tbsp ground cayenne pepper (adjust to your liking) Parsley, for garnish Procedure Sprinkle scallops with salt and black pepper. Melt butter in a…
Hilbah (Fenugreek Condiment)
Hilbah, (Arabic: حلبة) also spelled holbah, is a condiment or dollop made from ground fenugreek seeds. It is typically consumed with a morsel of bread (sop), or added as flavoring to hot soups. Its preparation is mostly found in Yemen,…
Crab Cakes
This recipe is a modified version of a crab cake recipe found at Chefs.com. Ingredients Crab cakes 1 lb (450 g) crabmeat or imitation crabmeat 1 cup Italian-style breadcrumbs ¼ cup mayonnaise 1 tsp ground mustard 1 tsp Worcestershire sauce…
Basic Indian Tomato Gravy
This traditional Indian tomato gravy can be used as a base for all sorts of vegetables, boiled eggs, cubed paneer or chicken. This is often referred to as a “curry”. It is usually eaten with plain white rice or rice…
Teriyaki Sauce
The word teriyaki is a combination of two Japanese words, teri, “luster”, and yaki, “to grill or broil”. The mirin in the sauce gives a good luster to meat as it is cooked. Traditionally it was used with fish. It…
Kung Pao Chicken
Kung pao chicken (gong bao in Mandarin) is a spicy Sichuan recipe made with diced chicken, chili peppers and peanuts, named after a court official. It is a popular dish served at Chinese restaurants throughout the United States and the…
Adobo Sauce
Adobo sauce is a sauce or marinade used in Latin American and Southwestern U.S.-style cooking, made of finely chopped or pureed chiles, garlic, vinegar, and often onions and tomatoes. Food that has been prepared with adobo is sometimes called adobado…
Bolognese Sauce
Bolognese sauce, not to be confused with ragù alla bolognese, is the tomato-based meat sauce that usually accompanies certain pasta, like spaghetti and rigatoni, and used to top lasagne in restaurants, in North America. While pasta sauce served in homes…
Beurre Blanc
Traditionally, a beurre blanc consists of nearly equal parts white wine and good white wine vinegar reduced dramatically with shallot, held in emulsion with quite a lot of butter. Once the basic technique has been mastered, don’t be afraid to…
Crème Anglaise
Crème anglaise, frequently referred to by the generic term custard in English, is the most common and versatile dessert sauce, being used as an accompaniment, or as a base for additional treatment, in numerous desserts in the cuisines of countries…