Tag Archives: cream

Creamy cauliflower sauce

24 May

Creamy cauliflower sauce

  • 4 Tbs. butter
  • 8 cloves garlic, minced
  • 4 c. cauliflower, chopped (about 1/2 head)
  • 1 to 2 c. cooked cannellini beans (white beans), drained
  • 1/2 tsp. sea salt
  • 1/8 tsp. nutmeg
  • ~1/4 to 1/2 c. heavy cream

Saute the garlic in the butter on low heat for ~10 min. (do not brown). Boil the cauliflower in water for ~15 min.  Place everything in the food processor and blend until smooth.  Serve over pasta or rice, etc…


Cream of asparagus soup

16 Apr

Cream of asparagus soup (adapted from Moosewood Cookbook)

  • 1 1/2 to 2 lbs. fresh asparagus, tough ends snapped off
  • 2 c. onion, chopped
  • 1 to 2 Tbs. butter and/or lard
  • 1 tsp. sea salt
  • 2 c. water and/or chicken broth
  • 2 tsp. dried dill
  • 1 tsp. dried tarragon
  • 3 tsp. arrowroot starch
  • 2 c. milk and/or heavy cream

Cut off the asparagus tips and set aside.  Cut the remaining stalks into one-inch pieces.  Saute the asparagus stalks and onion in the butter  and sea salt over med.-low heat for ~10 min.  Add the broth/water and herbs.  Bring to a boil and turn heat down low.  Puree with an immersion blender.  Mix the arrowroot powder with a little of the milk/cream.  Add the rest of the milk/cream to the soup, let warm up for ~5 to 10 min., then add the arrowroot starch to the soup.  Let thicken over low heat.

Asparagus, peas, and pasta

29 Mar

Asparagus, peas, and pasta (adapted from Epicurious)

  • 12 oz. pasta, (reserve 1/2 c. pasta water)
  • 1 to 2 Tbs. lard or bacon fat
  • ~1 lb. asparagus, cut into 1-inch pieces and sliced diagnally
  • 2 c. frozen peas
  • 1 bunch green onions, thinly sliced and separate the white and green parts
  • 2 garlic cloves, smashed and minced
  • 3/4 tsp. sea salt
  • 1/2 c. parmesan cheese
  • 1/3 c. heavy cream
  • 3 Tbs. freshly-squeezed lemon juice
  • 1 Tbs. finely grated lemon peel
  • 1/4 c. fresh parsley, chopped or 2 Tbs. dried
  • 1/4 c. fresh basil, sliced or 1 1/2 Tbs. dried
  • lettuce (optional)

Cook pasta in boiling water according to directions.  Reserve 1/2 c. of the liquid.

Saute the asparagus, peas, white parts of the onions, garlic, and dried herbs in the lard/fat for ~5 to 10 min.  Sprinkle on the salt.  Remove from heat.  Add the parmesan, cream, lemon juice and peel, and dark green parts of the onion.  Add the pasta liquid to desired consistency.  Serve on top of the pasta with some lettuce.

Beef and liver meatballs in beef cream sauce

12 Mar

Beef and liver meatballs

  • 2 Tbs. unsalted butter
  • 1/3 c. onion, minced
  • 2 cloves garlic, crushed and minced
  • 1/2 tsp. freshly ground allspice
  • 1 tsp. sea salt
  • freshly ground black pepper
  • 1/2 c. milk
  • 1 tsp. Worcestershire sauce
  • 1 c. breadcrumbs
  • 1 lb. ground beef
  • 1/4 lb. beef liver
  • 1 large egg

Saute the onion in the butter for ~3-5 min.  Add the garlic, salt, pepper, allspice and cook for another minute, then add milk and Worcestershire.  Heat until warm then set aside to cool.  When cooled, add the breadcrumbs and set aside to soak for about 5-10 min.

Put the beef liver in the food processor and pulse until minced.  Add the ground beef and pulse a few times until mixed.  Combine the egg, beef mixture, and breadcrumb mixture in a large bowl, mixing with your hands and fingertips.  Can set in the fridge until ready to brown.

Make little one inch meatballs.  Brown the meatballs in a cast iron skillet set on medium (on two sides is good).  To finish cooking, set on baking sheets and cook at 400 degrees F for 20 min.  Serve with beef cream sauce on rice.

Beef cream sauce

  • 2 Tbs. unsalted butter
  • 2 Tbs. cornstarch
  • 1 1/2 c. beef broth
  • 1 tsp. Worcestershire sauce
  • 2 Tbs. dried parsley or 1/4 c. fresh
  • 1/4 tsp. freshly ground allspice
  • 1/4 c. kefir
  • 1/4 c. heavy cream

Melt the butter on low in a pan.  Mix a little of the beef broth with the cornstarch then add that mix to the rest of the broth, also add in the allspice.  Pour into the pan and cook on med.-low until the sauce simmers and thickens.  Add the parsley, Worcestershire sauce, kefir, and heavy cream.  Gently heat until warm.

Cheese sauce

24 Dec

Cheese sauce

  • 1 egg yolk
  • 1 Tbs. arrowroot powder
  • 1 Tbs. milk or cream
  • 1 c. milk
  • 1 c. cheese (have used cheddar or feta)
  • 1/4 tsp. sea salt

Mix the egg yolk, arrowroot powder, and 1 Tbs. milk together until smooth.  Heat the 1 c. milk in a saucepan over low-med. heat until warmed.  Then add egg yolk mixture and salt.  Stir until thickened and add cheese until combined and warm throughout.

Note: J fave if mixed with spinach, sun-dried tomatoes, pesto, and zucchini.

Whipped cream

18 Dec

1 c. cold whipping cream

1/2 tsp. vanilla (optional)

1 Tbs. sugar

Whip in the assistant.  Add vanilla and sugar halfway through the whipping process.

*Add 2 Tbs. cocoa powder and add 1 Tbs. sugar for chocolate whipped cream.