Homemade Meatless Spaghetti Sauce Tomato
• 1 medium onion, chopped • 2 T. canola oil
• 1 large can crushed tomatoes • 1 garlic clove, minced
• 1 bay leaf • 1 teaspoon salt
• ½ teaspoons dried oregano • ¼ teaspoon pepper
• 1/8 teaspoon dried basil • 1/3 cup packed brown sugar • ¼ cup water
• 1 box spaghetti, cooked
1. In a Dutch oven, saute onions in oil until tender. Add the tomatoes, garlic, bay leaves, salt, oregano, pepper and basil and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally.
2. Add brown sugar; simmer, uncovered, for 15 minutes. Discard bay leaves. Serve with spaghetti.
Yield: 2 cups
Editor's Note: Browned ground beef or Italian sausage can be added to the cooked sauce if
Classic Beef Stroganoff Espagnole
1 ½ pounds ground beef, browned 8 ounces fresh mushrooms, sliced 1 medium onion, finely chopped 1 garlic clove, finely chopped ¼ cup butter or margarine 1 ½ cups beef broth ½ teaspoon salt
1 teaspoon Worcestershire sauce ¼ cup flour
1 ½ cups sour cream
3 cups, cooked egg noodles (HOT)
1. Cook mushrooms, onions, and garlic in butter in a 10” skillet over medium heat, stirring occasionally, until onions are clear and tender. Remove from skillet.
2. In same pan, brown ground beef and cook until done. Drain. Return to pan. Add 1 cup of broth, salt and Worcestershire sauce. Heat to a boil; reduce heat and simmer 15 minutes.
3. Stir in remaining ½ cup of broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir one minute. Stir in sour cream; heat until hot. DO NOT BOIL.
Eggs Benedict Hollandaise
6 slices Canadian bacon 3 English muffins, split 2 teaspoons white vinegar 6 eggs
Salt and pepper, to taste
Hollandaise Sauce, recipe below
1. Brown the bacon in a medium skillet and toast the English muffins, cut sides up, in a toaster or on a baking sheet under the broiler. When done, set both aside to assemble later.
2. Fill a medium saucepan half full of water. Add white vinegar to the cooking water.
3. Bring to a slow boil.
4. Gently break 1 egg at a time into a custard cup and submerge under water taking care to not break the egg.
5. Repeat with remaining eggs. Reduce the heat to a gentle simmer. 6. Cook 3 ½ minutes or until the egg whites are set and the yolk remains
7. Remove with a slotted spoon, allowing the eggs to drain. 8. Next make hollandaise sauce. See below:
4 egg yolks
1 tablespoon lemon juice ½ cup unsalted butter, melted Pinch of cayenne pepper Pinch of salt
1. Vigorously whisk egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume.
2. Place the bowl over a saucepan that is half way full of water and make a double boiler. Water should be simmering when you add the bowl over it. 3. Continue to whisk rapidly. Be careful not to let the eggs get too hot or
they will scramble.
4. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
5. Remove from heat; whish in cayenne and salt. 6. Assemble your eggs benedict!
7. Lay a slice of Canadian bacon on top of each half of English muffin, then lay a poached egg on each half. To finish, drizzle the Hollandaise sauce of the top and enjoy!
Four-Cheese Scalloped Potatoes Bechamel Derivative (Mornay)
Yield:6-8 servings Ingredients
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing 1/2 clove garlic
1/3 cup shredded mozzarella cheese 1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg 4 fresh bay leaves
1/4 cup grated parmesan cheese Directions:
1. Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
2. Heat the skillet over medium-high heat. Add half of the potatoes,
spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the
remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter. 3. Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
4. Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
Romano Chicken Supreme Veloute Derivative (Supreme)
3 boneless chicken breast halves Pinch of salt
4 ounces fresh mushrooms, sliced 1 ½ tablespoon butter
1 ½ teaspoons lemon juice ½ teaspoon dried basil 1 clove garlic, minched ¼ cup chicken broth 1 tablespoon orange juice ½ cup bread crumbs
2 tablespoons and 2 teaspoons grated Romano cheese Directions:
1. In a large skillet coated with cooking spray, brown chicken on both sides over medium heat. Transfer to a 9x13 inch baking dish coated with cooking spray; spring with salt.
2. In the same skillet, sauté mushrooms in butter until tender. Stir in lemon juice, basil, and garlic. Cook 1 minute longer. Stir in broth and orange juice; heat through. Spoon over chicken; sprinkle with breadcrumbs and cheese.
3. Bake, uncovered at 400 degrees for 20-25 minutes or until a thermometer reads 170.