Oswald Rivera

Author, Warrior, and Teacher

Category: sauces (page 7 of 8)

VELOUTE SAUCE

May 27, 2021 / / 0 Comments

Once in awhile I like to go back to classical French cuisine. In the canon, my favorite are the sauces. Auguste Escoffier, the chef who in the early 20th century popularized French cooking, is credited with categorizing the “mother sauces.” You know of them: espagnole, tomato, béchamel, hollandaise, et al. Among them is velouté sauce which, despite its fancy name, is the easiest to prepare. Velouté sauce is simply broth thickened with flour, butter and stock. Velouté is the French word for “velvety”; and this sauce renders a creamy, delicious miracle that goes well with streamed or pan broiled fish, or even poultry. It can also work as a base sauce that you can enhance by adding other ingredients such as herbs, wine, shallots, or meat drippings and make it into  a gravy. You are only limited by your imagination. Prepare this beauty, and  witness the amazing results.

VELOUTÉ SAUCE

Ingredients:

2 tablespoons butter
3 tablespoons flour
Salt to taste
A few grains of peeper
1 cup chicken stock or canned chicken broth
1/3 cup cream

Instructions:

1. In a medium saucepan, melt the butter over medium heat. Take care not to let it turn brown or burn. Add flour, salt, pepper and blend well with a wire whisk.
2. Add chicken stock slowly, stirring constantly to make sure it’s free of lumps. Bring to a boil, add cream, reduce heat, stirring constantly to make sure the sauce doesn’t scorch the bottom of the pan. Cook, stirring, to desired consistency. The sauce should be smooth and velvety. If it’s too thick, whisk in some more of the broth. It should be thick enough to coat the back of a spoon.
3. Use immediately, or keep it covered in a warm bowl until ready to use.
Yield: About 1 cup.

 

 

 

 

 

ZUCCHINI AND CHICK PEA SAUCE

March 1, 2021 / / 0 Comments

I’m always experimenting on sauces that I can use with a grain or pasta. This one combines two of my favorite veggies: zucchini and chick peas. And I always want something that’s easy to make. This one fits the bill. Served over spaghetti, as we do it here, it makes for a great vegetarian dish; or even as side dish with your favorite cut of meat.

ZUCCHINI AND CHICK PEA  SAUCE

Ingredients:

3 tablespoons olive oil
1 onion, peeled and sliced into thin rounds
½ pound small zucchini, cut in rounds (do not peel)
½ teaspoon basil, crumbled
½ teaspoon thyme, crumbled
1 can (14.5 ounces) stewed tomatoes
1 can (15.5 ounces) chick-peas, rinsed and drained
1/8 teaspoon ground black pepper

Instructions:

  1. Heat oil in a medium-size skillet over medium heat. Add onion, zucchini, basil and thyme. Cook, covered, for 8 minutes, stirring occasionally.
  2.  Stir in tomatoes, chick-peas and pepper. Cover and simmer 5 minutes or until zucchini is just tender
    Yield: 4 servings.

 

BECHAMEL SAUCE

May 19, 2020 / / 0 Comments

Another spur of the moment dinner. We had some leftover risotto, and decided to have it with organic turkey burgers that we had on hand.  But, to make it more interesting, I decided to make a Béchamal Sauce to go with the turkey burgers. It came out great.

Béchamel Sauce is basically a white sauce. Except that I add to it onions and garlic. The sauce given is a quickly version that I improvised—I add one envelope of instant chicken broth. The instant chicken broth I use is the Goya band. Why? It has a lesser salt content than the other brands. If you have liquid chicken broth on hand, you may use that according to the taste and texture you want in the sauce. My improvised version makes a velvety béchamel sauce.

BÉÉCHAMEL SAUCE

Ingredients:

¼ cup (½ stick butter)
1 small onion, peeled and chopped (¼ cup)
1 clove garlic, peeled and minced
3 tablespoons flour
1 envelope instant chicken broth
¼ teaspoon pepper
2 cups milk

Instructions:

1. Melt butter in a small saucepan over medium heat. Add onion, garlic, and sauté until soft.
2. Stir in the flour, instant chicken broth and pepper. With a wire whisk, cook, stirring constantly, until mixture bubbles, about 3 minutes.
3. Stir in milk and cook, stirring constantly, until sauce thicken and bubbles, about 3 minutes.
Yield:   2 cups.

 

 

 

 

WALNUT CAULIFLOWER

April 16, 2020 / / 0 Comments

I’ve gotten into a cauliflower jag lately. Maybe it’ the coronavirus. Maybe I’ve just been lucky and found fresh cauliflower at the market. Whatever. It has enhanced my love for this venerable vegetable. When I was a kid I didn’t like it that much. But once I became an adult, a transformation happened. I discovered the wonderful ways that cauliflower can be prepared; and I don’t mean just boiling or steaming. You can make some really scrumptious dishes—like Walnut Cauliflower. That’s right, walnuts. Very healthy in the time of Covid-19. Not to mention, delicious. You can serve it, with its creamy mustard-flavored walnut sauce, as an accompaniment or as a meal in itself. It’ll hit the spot.

WALNUT CAULIFLOWER

Ingredients:

2 tablespoons butter
¼ cup flour
1½ cups milk
¾ cup light or heavy cream
1 egg, lightly beaten
¼ cup cider vinegar
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2/3 cup walnuts, coarsely chopped and toasted
1 medium-sized cauliflower, cooked until tender and kept hot

Instructions:

1. In a medium-sized saucepan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste.
2. A little at a time, add the milk and cream, stirring constantly and being careful to avoid lumps. Add the egg, vinegar, sugar and mustard.
3. Return the pan to low heat and cook, stirring constantly, for 2-3 minutes or until the sauce is thick and smooth. Do not allow the sauce to come to a boil or the egg will scramble. Stir in the walnuts and cook for 1 more minute, stirring constantly.
4.  Remove the pan from heat. Place cauliflower in a serving dish and pour the sauce over. Serve at once.
Yield: 4-6 servings.

 

 

 

 

Basic White Sauce

November 4, 2016 / / 0 Comments

It mazes me how many folks have trouble making a basic white sauce. To some it’s the easiest thing in the world. To others it is not. And I concede to the latter viewpoint. What is seemingly the easiest thing to make can turn into a holy mess. Too much flour and it’s lumpy. Too much milk or cream and it’s runny. Where is the happy medium? The French term for a basic white sauce is béchamel. Leave it to the French to fancy up something so simple. However, there are some things worth noting about this preparation. Almost all experts in the know agree on one basic point: when adding milk to the  flour, the milk must be hot. This guarantees a perfectly smooth sauce. So take the time to heat up the milk in an extra pot if you have to. That means warming the milk over low heat until it forms little bubbles.

A basic white sauce, despite its humble origins, can enliven almost any dish. It can turn leftovers into marvelous entrées. Add it to scrambled eggs and you have a whole different meal. It can enhance everything from mac n’ cheese, to potato salad, to lasagna.

This is the Rivera family’s basic white sauce recipe. An old stand-by that’s been with us for generations, most likely through trial and error; and hopefully, will continue to grace our kitchen for generations to come.

BASIC WHITE SAUCE

2 tablespoons flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Dash of paprika

1. In a cup or small bowl, make a paste of the flour with 2 tablespoons of the milk.
2. Combine with remaining ingredients in a saucepan.
3. Cook over low heat, stirring continuously, until thickened.
    Yield: 1 cup 

Variations: If desired, you can add 1-2 tablespoons butter to the ingredients in the saucepan for a richer sauce. If you want to make it a cheese sauce, add 1/2 cup of your favorite grated cheese during cooking.

Chicken in Green sauce

March 5, 2016 / / 0 Comments

When I first offered this dish to my posse, the initial reaction was “Green sauce? What the hell is a green sauce?” Well, green sauce has been with us for a while. In Mexican cuisine it’s known as salsa verde. And then there is the famed chili green sauce. Most salda verde is made with cilantro, tomatillos, and, sometimes, avocados. My version follows more of the green sauce popularized in Spain. It uses parsley as the base ingredient. In this recipe I make it with tostones (fried green plantains) as an accompaniment. For the tostones recipe check out my posting of  9/9/10

The versatility of green sauce is that it can be used with vegetables, seafood, or meat. My favorite is with boiled or steamed chicken. It’s an easy enough recipe to prepare: the chicken is seasoned, then boiled; the sauce ingredients are pureed in a blender or food processor—and that’s it. Try it for your next special dinner. Your significant other, or guests, will truly regard it as SPECIAL

GREEN CHICKEN IN GREEN SAUCE

2 chicken  skinless, boneless breasts, halved
Salt and freshly ground black pepper to taste
1 tablespoon oregano
1 teaspoon ground coriander
3 tablespoons cup olive oil
2 tablespoons red wine vinegar
1 bunch fresh parsley, washed and dried
2 cloves garlic, peeled and crushed
1/2 cup light or heavy cream

1. Wash chicken breasts under cold running water and pat dry with paper towels.
2. Rub chicken breasts with pepper, salt, oregano and coriander. Place in a bowl, drizzle with olive oil and vinegar. Mix to combine with the spices and let stand 15 minutes.
3. Place chicken in a skillet or pan. Add one cup water, bring to a boil, cover and simmer on low heat for 30 minutes.
4. While chicken is cooking, put parsley, garlic and cream in a blender or food processor. Blend until smooth.
5. Remove chicken from pan, cut into bite sized pieces, and transfer to a serving platter. Pour sauce over chicken and serve.
    Yield: 4 servings. 

Shrimp with Thyme-Flavored Cream Sauce

January 2, 2016 / / 0 Comments

Something to start the coming year, a devilishly scrumptious entrée. It harks back to  haute cuisine. So, if you’re one of those skinny model types or a compulsive dieter, this ain’t for—-unless you crave something sinfully delicious. And, let’s be honest about it, we all need to indulge once in a while. What’s that famous line from the play Auntie Mame? “Life is a banquet and most suckers are starving to death.” So let’s break out the flour, milk, butter and wine. Add to it fresh raw shrimp, and all ladled over wholewheat linguini (my one crumb to the health conscious). And that’s it, let’s party! Oh, yes, for the wine I would suggest a good, classic white like a Chardonnay or Sauvignon Blanc—-or champagne! Make it that special dinner. What a better way to start the new year?  

SHRIMP WITH THYME-FLAVORED CREAM SAUCE

5 tablespoons butter
1 tablespoon chopped shallots (can use onion, if desired)
1 pound saw shrimp, shelled and deveigned
1/2 cup dry, white wine
4 tablespoons butter
1 1/2 cups milk
2 teaspoons fresh thyme (or 3/4 teaspoon dried)

1. 1 pound wholewheat linguini In a sauce pan or skillet heat 2 tablespoons of the butter. Add shallots, shrimp and wine, and cook on medium heat for 5 minutes.
2. In a separate saucepan, melt the remaining butter, add the flour and stir with a wire whisk until blended.
3. Heat the milk to a boil and add it to the  butter-flour mixture, stirring vigorously with the whisk until the sauce is smooth and thickened.
4. Meanwhile cook the pasta according to package directions (some prefer it al dente. I prefer it tender—you’re choice).
5. Add the sauce and the thyme to the shrimp mixture and cook slowly 5 minutes longer. Pour over the pasta, and serve.
    Yield: 4 servings.

Meat Ring with Chili Sauce

November 12, 2015 / / 0 Comments

This is one of those fancy-dan recipes when you want to impress the crowd. It calls for a ring mold, and that could be metal, copper, ceramic or other. I use a 6 cup Bundt mold. Be it as it may, the recipe is quite simple. Note that for the meat part, you can use beef, pork, chicken or my choice, ground turkey. Also, I finish the whole thing in a microwave. Now, I don’t usually cook with a microwave. My experience has been that a microwave is great for heating up stuff, and that’s about it. I’ve yet to cook a passable rice dish with it. Much as I’ve tried, it never comes out right. But in this recipe I was strapped for time so, rather than bake the thing in an oven (which would have taken longer than I anticipated), I finished it off in the microwave. And, guess what? It came out pretty good. For the chili sauce part, you can make your own, or store-bought is just as good. I’m not a purist in that regard.

MEAT RING WITH CHILI SAUCE

3 tablespoons olive oil
1 1/2 pounds ground turkey, chicken, pork, or lean ground beef
1 medium onion, peeled and sliced into thin rings
2 clove garlic, peeled and finely minced
1 teaspoon Worcestershire sauce
1 cup oatmeal
2 eggs
1/2 cup milk
1/2 teaspoon mustard
Ground black pepper to taste
1 tablespoon fresh chopped oregano or 1 teaspoon dried
1/2 cup chili sauce

1. In a large skillet, heat olive oil. Add ground meat and cook over high heat until it loses its red color.
2. Reduce heat to medium-low, add onion, garlic, Worcestershire sauce, oatmeal, eggs, milk, mustard, black pepper and oregano. Cook, stirring, for about 4 minutes.
3. Pack into a greased ring mold; and microwave on high for 10 minutes or until meat starts to pull from sides of mold. Invert into a serving platter, top with chili sauce, and serve.
    Yield: 4 or more servings.

Scallops with Parsnips and Honey-Sage Sauce

October 31, 2015 / / 0 Comments

Winter is coming. And one of my favorite winter veggies is parsnips. Parsnips comes from that line known as root vegetables, i.e turnips, rutabaga, beets, radishes, etc. For some reason or another, in my group, no one likes parsnips (or turnips, for that matter). And I can’t understand why. Properly prepared, they can be heavenly. As in the dish given bellow. I happen to be a fan of scallops, be it sea scallops or bay scallops. And this dish combines scallops with parsnips (puréed), in what is called a honey-sage sauce, or in French, a honey sage jus. I know, the thing sounds highfalutin, but it ain’t.

One last note: this dish goes great with chenin blanc, one of my favorite wines. It combines a hint of sweetness that matches well with this entrée. What I like about chenin blanc is that you can smell the flavor of the grapes; it’s like a whisper of tropical fruit that makes a wonderful pairing. So, wanna impress your dinner companions? Lie, and tell them you slaved over a hot stove whipping up this classic, and serve with the wine. Make it sound impressive: jus (like jooze—puckering up your lips like some maītre’d at some fancy restaurant).

SCALLOPS WITH PARSNIPS AND HONEY-SAGE SAUCE

1 pound parsnips
Salt and freshly ground white pepper to taste
3 tablespoons olive oil
12 to 16 scallops, about 1 1/4 pounds, tough tendon removed
1 tablespoon unsalted butter
1 tablespoon minced shallots
2 teaspoons honey
1/4 cup red wine vinegar
12 sage leaves, washed and julienned (cut into thin strips)

1. Wash parsnips under cold running water, place in a pan with water to cover and boil until tender, about 10-12 minutes. Drain, peel, cut into chunks, and purée in a  blender or food processor.
2. Place in a small dish or saucepan, season with salt and pepper. Stir in one tablespoon of the olive oil. Cover and keep warm.
3. Rinse scallops under cold running water and pat dry with paper towels. Season with salt and pepper. Heat remaining olive oil in a large skillet until very hot. Add scallops and sear on one side, about 2 minutes. Turn over (they should be golden-brown), and lower heat.
4. Add butter to pan in bits. Raise heat to medium-low. Stir in shallots and cook, basting scallops with pan juices until shallots soften and scallops are just cooked (1-2 minutes more). Transfer scallops to a warm serving platter.
5. Add honey and vinegar to skillet. Whisk to deglaze the pan, and season with salt and pepper. Spoon a mound of parsnips purée into the center of serving platter. Place scallops around it, spoon pan sauce over scallops, and scatter sage on top. Serve to the admiring glances of all your dinner mates.
   Yield: 4 servings.

Fish Steaks with Lemon-Basil Sauce

June 5, 2015 / / 0 Comments

This is the time to get fresh basil. The beginning of summer and every farmer’s market is bursting with with it. One of my favorite recipes using this great ingredient is fish in lemon-basil sauce. You can elect to  use fish fillets or fish steaks. I prefer fish steaks. To me they are a more hardy, stick to the ribs alternative. And nothing is simpler or easier to make: blend basil and some other herbs in a blender,  spread over fish steaks and bake. That’s it. Served with boiled potatoes or plain, steamed rice, it’s a winner. Add a good chilled white wine (or light red, if you prefer), and you’re set.

FISH STEAKS WITH LEMON-BASIL SAUCE

1 cup fresh basil, washed and finely chopped
1/4 cup fresh leaf parsley, washed and chopped
2 cloves garlic, peeled and crushed
Freshly ground black pepper to taste
3 tablespoons olive oil
Juice of 1 lemon
1 teaspoon water
1 1/2 pounds fresh fish steaks (cod, halibut, tuna, ext.)
Additional basil for garnish

1. Preheat oven to 450 degrees F.
2. Put basil, parsley, garlic, pepper, olive oil, lemon juice, and water together in a blender; and puree. If desired, thin with more water.
3. Place fish fillets in a  baking dish (I prefer cast iron). Pour lemon-basil sauce over fish. Bake 15-20 minutes or until fish flakes easily with a fork.
4. Garnish with basil leaves and serve.
    Yield: 4 servings. 

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