Sauce Recipes

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Purple Potato Gratin with Salmon Mousseline and Beurre Blanc Recipe

I bought Peruvian purple fingerling potatoes at the Farmers' market. Purple potatoes have a subtle grainy texture and I thought they'd pair perfectly with salmon mousseline.

Beurre blanc sounds like a sophisticated element in a French dish, but it's really just a white wine butter sauce. It's quite common in France and is often paired with poached fish and steamed vegetables. I think that it complements the crunchy potatoes and velvety salmon mousseline quite well. I finished each dish with a dollop of crème fraîche, some fresh dill and a couple of pink peppercorns. It's a feast for the eyes as well your taste buds.

Salmon Mousseline with Gratin Dauphinois


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Spinach and Pecan Stuffed Salmon Fillet with Hollandaise Sauce Recipe

The key to flavorful and tender salmon is to cook it medium-rare. Just quickly pan-sear the salmon on each side, then bake in the oven for a few minutes. It will come out moist and delicious.

Salmon by itself is incredibly good for you, and these tasty fillets are stuffed with ingredients rich in essential fatty acids and omega-rich nutrients such as pecans, pecan oil, cream cheese, sweet basil, spinach and onion chives.

To make the dish ultra fancy, I served the fish with a Hollandaise sauce, sautéed button mushrooms and wild rice. I figure that with all the healthy ingredients, a little decadence is deserved!

 


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Saffron Cauliflower Gratin (Gratin de Chou Fleur au Safran) Recipe

Saffron is not a standard addition to cauliflower gratin, but I've seen it used at several upscale restaurants in Paris. Gratin de chou-fleur is a very common French dish, so the addition of saffron creates a new dimension of color and aroma.

As a child, I remember being served this side dish quite frequently during the winter. Cauliflower may not be considered by some as a comfort food, but when it's cooked in a béchamel sauce and smothered in mozzarella cheese, it will make even the most die-hard cauliflower haters reconsider their position.


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Thanksgiving Cranberry Sauce with Kumquat and Jalapeno Recipe

We make cranberry sauce for Thanksgiving every year, and every year at the end of the meal there's a bowl full of cranberry sauce left-over. It's not that we don't like cranberries; they have a great flavor that I make user of in stuffing, cakes and drinks. Cranberry sauce, though, is a bit one-dimensional, so I've been on a quest to come up with a version that is more food than Thanksgiving table ornament.

After several trials, I think I've come up with some small additions to a traditional cranberry sauce recipe that really give it new life. I added roasted and chopped jalapeños for a little heat, kumquat zest for a touch of citrus, and brown sugar to mellow out the sweetness with hints of caramel. I knew I was on to something because Lulu was eating it all by itself!

If you're like me and the idea of cranberry sauce has been more appealing than the reality, I can tell you that with a few simple modifications you may actually come to enjoy some cranberry sauce with your turkey.


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Vegetarian Gravy for Thanksgiving Recipe

I personally love homemade turkey gravy with all the caramelized bits and drippings of the roasted turkey, so I was a bit skeptical when Lulu asked me to try his vegetarian miso gravy recipe. I couldn't believe that it would have the complexity of flavors that are present in traditional giblet gravy, but to my surprise, it was absolutely delicious. 

Miso is fermented soy bean paste, and it imparts a strong, earthy flavor to the gravy. For additional flavor I added fried onions and chili flakes. Butter and a touch of heavy cream created a rich texture.

Even if you don't have a gaggle of vegetarians in your house as I do, it's worth trying out this recipe.

Gravy for Vegetarian Thanksgiving


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