Garlic Sauce Recipes

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Artichoke Butter Recipe Recipe

Artichoke Butter Recipe

06.03.13 by Jackie

This butter is delicious on a piece of toasted bread, but would go wonderfully with pasta, fish or grilled veggies. 

After making sweet potato tarte amandine and purple potato lavender white chocolate torte for my first cooking demonstration in front of a live audience recently, I had a lot of leftover high quality butter, so I decided to make a batch.

I prepared the flavored butter with artichoke hearts, a bit of sea salt, fresh basil leaves and lemon. It has a brightness to it that works well in almost any savory application. I'm planning on using the butter with a simple salt and pepper crusted steak


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Lemon Butter Garlic Sauce Recipe Recipe

Lemon butter garlic sauce is a tasty accompaniment to artichokes.  Butter is used generously, in contrast to the low calorie and healthy artichoke.

If you want a healthier variant, check out my tofu vinaigrette I made a few weeks ago.


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Veal Scallopini with Garlic Cream Sauce (Escalope de Veau Marsala) Recipe

If you're looking for Valentine's Day dinner menu ideas, Escalope de Veau, sauce au vin Marsala should definitely be on your list. Veal steaks are slightly pounded, dredged in flour and pan-seared until golden. The real key to this dish is the rich and creamy garlic sauce made with Marsala wine. I know, garlic on Valentine's Day seems odd. But food that tastes great will set the mood, and what doesn't taste better with garlic?

I paired the veal with ratatouille, but if you'd prefer a starch, mashed sweet potatoes would make a great choice. The most important thing when preparing a romantic meal is to keep it simple. You don't want to spend the entire evening in the kitchen! Veal scallopini is a safe bet, brings the "wow" factor, and is delicious to boot.

** Note: I've gotten some questions about the thickness of the meat. In France, escalope de veau is usually at least 1-inch thick. I think that Americans are more familiar with the Italian version of the dish where the veal is pounded very thin.


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