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Archive for the ‘Saucy’ Category

Italian Soda

01 Jan

1.5 ounces Flavored syrup (Jeanette used raspberry)
5 ounces Soda water
1.5 ounce Half and half
ice

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Fill a glass with ice then put in syrup.
Fill glass with soda water 1 inch from the top then float half and half on top.

Source: Mealsmatter.com

 
 

Fettucini with Smoked Salmon and Cucumber Dill Cream Sauce

01 Jan

12 oz Fettucini
1/2 Cucumber
6 tablespoons butter
Grated rind of 1 orange
2 tablespoons chopped fresh dill
1 & 1/4 cups light cream
2/3 cup orange juice
4oz smoked salmon
salt and fresh ground black pepper

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Cook the pasta (per the box instructions).
Using a sharp knife, cut the cucumber in half lengthways, then using a small spoon scoop out the cucumber seeds and discard.

Turn the cucumber on the flat side and slice it thinly.
Melt the butter in a saucepan, add the orange rind and dill and stir well. Add the cucumber and cook gently for about 2 minutes, stirring occasionally.

Add the cream, orange juice and seasoning and simmer for 1 minute. Meanwhile, cut the salmon into thin strips.

Stir the salmon into the sauce and heat through. Drain the pasta thoroughly and toss in the sauce, serve immediately.

Serves 4

Source: Creative Cooking Library – Classic Pasta Sauces

 
 

Couscous-Almond Croquettes with Orange-Shallot Sauce

01 Jan

Sauce
2 tbsp butter
1/2 c minced shallots
3/4 c white wine (optional)
1 1/2 c orange juice (preferably fresh squeezed)
3 bay leaves
1/4 tsp salt
1 1/2 tbsp cornstarch
1/4 c cold water
1 tbsp chopped fresh chives
grated orange rind to taste (optional)

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Saute shallots over medium heat in 2 tbsp butter or oil for approx 3 minutes until shallots become translucent.
Add wine, orange juice, bay leaves and salt. (Use 2 c of orange juice if omitting wine) Bring to a boil and then turn down and simmer for a few minutes.

Mix the cornstarch and cold water together and whisk into the simmering sauce. Pull out bay leaves, and add chives. If the sauce seems to need more orange flavor, add a little grated orange rind.

Makes 2.5 c.

Croquettes
1 1/2 c couscous
1 1/2 tsp salt
1/2 tsp anise seed
1/3 c currants
3 c water or Vegetable stock
1 tbsp olive oil
1 onion, minced
3 cloves garlic, minced
2 carrots, grated
1 stalk celery, minced
1 egg, lightly beaten
1 tbsp chopped parsley or mint
1/4 tsp cayenne
1/2 c sliced, roasted almonds
peanut or vegetable oil for sauteing

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In a saucepan over medium-high flame, dry-roast the couscous, stirring constantly for approx 3 to 5 minutes until couscous smells toasty.

Add salt, anise seed, currants and water or stock to couscous. Use caution when adding water to a hot saucepan! Stir and cover immediately. Turn heat to medium-high for 2 to 3 minutes while couscous comes to a boil. Turn heat off and leave pan covered for 10 minutes.

Saute onions and garlic for 1 minute in 1 tbsp olive oil. Add carrots and celery, and continue to saute for 2 to 3 minutes more.

In a large bowl, mix together the beaten egg, cooked couscous mixture, sauteed vegetables, parsley or mint, cayenne, and roasted almonds.

Shape the couscous mixture firmly into 3-inch patties. Saute in peanut or vegetable oil until crispy and light brown on both sides.

Makes 12 croquettes.

From The Cafe Brenda Cookbook