Tag: Sauces
Cranberry Sauce
Sofrito
Sofrito is a sauce that is found in Latin and Spanish dishes. It’s generally used as base for extra flavor in many dishes such as chicken and rice, rice and beans, Spanish rice, etc.
I find this sauce to be so good, I can eat this as a topping on just about anything
You can find sofrito in the International section of most markets. Once you realize how easy it is to make your own and just how delicious the homemade version is you will be hooked
There are many different sofritos out there but we think you will love our version
All good sauces begin with good ingredients so let’s start there
We are using 2 onions, 2 red bell peppers, 1 jalapeno pepper, 4 garlic cloves, 2 tablespoons of tomato paste and 1/2 teaspoon each of kosher salt and ground black pepper
Peel and finely chop the onion, remove the stem, seeds and ribs of the bell peppers and jalapeno and finely chop
Finely chop the garlic
Heat 2 tablespoons of olive oil in a pan over medium heat and add in the onions
Cook 6-8 minutes stirring as you go
Add in the peppers, garlic and jalapeno
Sprinkle with the salt and pepper
Stir to combine and cook 8-10 minutes
You want them very tender
Once cooked, add in the tomato paste
Stir to combine
Cook another 4-6 minutes
Next we will need 1/4 cup of fresh cilantro
Give this a rough chop
Sprinkle over the vegetables
Mix to combine and allow to cool
Once cooled, add to a food processor and blend to your desired consistency
We leave a bit of texture to it
Use what you need and refrigerate the rest for up to a week or you can also freeze to use at a later time
Now you have Sofrito!
Use this as a base to any dish you want to be delicious!
This can also be used as a wonderful sauce on top of … well anything!!!
Enjoy!!!
Simply Sundays! ~ Sofrito
Ingredients
2 onions
2 red bell peppers
1 jalapeno
4 garlic cloves
2 tablespoons of tomato paste
1/2 teaspoon of kosher salt
1/2 teaspoon of ground black pepper
1/4 cup of fresh cilantro
2 tablespoons of olive oil
Directions
Peel and finely chop the onion, remove the stem, seeds and ribs of the bell peppers and jalapeno and finely chop. Finely chop 4 garlic cloves as well
Heat 2 tablespoons of olive oil in a pan over medium heat and add in the onions. Cook 6-8 minutes stirring as you go
Add in the peppers, garlic and jalapeno. Sprinkle with 1/2 teaspoon of kosher salt and ground black pepper. Stir to combine and cook 8-10 minutes. You want them very tender
Once cooked add in 2 tablespoons of tomato paste. Stir to combine. Cook another 4-6 minutes
Give 1/4 cup of fresh cilantro a rough chop. Sprinkle over the vegetables. Mix to combine and allow to cool
Once cooled add to a food processor and blend to your desired consistency. Use what you need and refrigerate the rest. You can also freeze for another use
Tools used to make this recipe
ZELITE INFINITY Chef Knife 8 inch
Architec Carving Board, Gripperwood
© Simply Sundays 2018
All rights reserved
Gorgonzola Cheese Sauce
The first time I had Gorgonzola Cheese Sauce was at a dinner party. Our friend Rose made a delicious filet roast and served it with this rich, creamy sauce. I was hooked!
With just a few ingredients and a little bit of time, you’ll have a decadent sauce to accompany a roast, serve over pasta or heck, I’d eat this on a burger!
Measure out 3 cups of heavy cream, 7 ounces of gorgonzola and a pinch each of kosher salt, black pepper and fresh parsley
Bring the cream to a slow boil over medium heat. Whisk steadily for about 10 minutes. The cream will thicken slightly
Don’t leave the cream unattended… it tends to boil over quickly and the mess on your stovetop is terrible. I may or may not be speaking from experience
Crumble the chunk of gorgonzola with a fork and add to the cream. Whisk until the cheese is melted and the sauce is thickened. About another 10 minutes
Season to taste with kosher salt and black pepper. Be mindful of how much salt you add in. Gorgonzola can be salty on it’s own
Garnish with fresh parsley and serve
Enjoy!
Simply Sundays! ~ Gorgonzola Cheese Sauce
Ingredients
3 cups of heavy cream
7 ounces of gorgonzola
pinch each of kosher salt & black pepper
Fresh parsley for serving
Directions
Bring the cream to a slow boil over medium heat. Whisk steadily for about 10 minutes. The cream will thicken slightly
Crumble the chunk of gorgonzola with a fork and add to the cream. Whisk until the cheese is melted and the sauce is thickened. About another 10 minutes
Season to taste with kosher salt and black pepper
Garnish with fresh parsley and serve
Tools used to make this recipe
Simply Bamboo Maui Bamboo Cutting Board
Cuisinart Chef’s Classic Stainless Saucepan
© Simply Sundays 2017
All rights reserved
Slow Cooker Tomato Sauce
Let’s face it… sometimes you’d rather be outside enjoying your day rather than in the kitchen slaving over your stove
One Sunday morning when I found myself in the kitchen getting ready to make my Simple Tomato Sauce recipe, I thought, “Why not throw all of the ingredients in the slow cooker?!”
So I did and now I wonder why it took me so many years to figure this out
Granted, slow cooker sauce is a bit thinner than sauce cooked for a few hours stove-top, but there are many recipes we make that work better with a thinner sauce
Dice one medium onion and finely chop 4 garlic cloves
Blend three 28 ounce cans of whole plum tomatoes with an immersion blender. This also accounts for the thinness of the sauce
If you prefer to use crushed, you’ll save a step and your sauce will be a bit thicker. I prefer to use whole plum tomatoes because we like the taste better
Put the onions, garlic, three cans of tomatoes and 1 teaspoon each of Everyday Seasonings which is kosher salt, black pepper, onion powder and garlic powder in a slow cooker, along with 1 tablespoon of sugar
Next we will add in some fresh herbs
Stir in about 2 tablespoons of fresh basil chiffonade, one teaspoon of fresh oregano and 3 bay leaves
Show Me How to Chiffonade Basil
Cover and cook on high for 4 hours or low for about 7-8 hours
I break the cardinal rule of slow cooking and stir a few times when I think of it
Now it’s time to taste and re-season if necessary. You may need a pinch of salt, or some crushed red pepper to get the flavor just right
And there you have it!
A batch of super simple Slow Cooker Tomato Sauce!
Enjoy!!!
Simply Sundays! ~ Slow Cooker Tomato Sauce
Ingredients
1 medium onion, diced
4 garlic cloves, finely chopped
3 – 28 ounce cans of whole plum tomatoes, blended
1 teaspoon each of: kosher salt, black pepper, onion powder and garlic powder
1 tablespoon of sugar
2 tablespoons of fresh basil chiffonade
1 teaspoon of fresh oregano
3 bay leaves
Dice one medium onion and finely chop 4 garlic cloves. Blend three 28 ounce cans of whole plum tomatoes with an immersion blender
Put the onions, garlic, three cans of tomatoes and 1 teaspoon each of Everyday Seasonings which is kosher salt, black pepper, onion powder and garlic powder in a slow cooker. Add 1 tablespoon of sugar. Stir in about 2 tablespoons of fresh basil chiffonade, one teaspoon of fresh oregano and 3 bay leaves
Cover cook on high for 4 hours or low for about 7-8 hours. Taste and re-season if necessary. You may need a pinch of salt, or some crushed red pepper to get the flavor just right
© Simply Sundays 2016
All rights reserved