Archives for the 'Sauces and Salsas' Category
182. Georgian Salsa p.896
The recipe
I know next to nothing about the republic of Georgia, but this salsa has me pricing out flights. This salsa, and the stew I added it to are probably the most memorable things I’ve eaten this year. None of the ingredients used in the dish are particularly exotic, but the flavour is unlike anything [...]
140. Tapenade p.890
No recipe is online for this one.
I’m never sure what to do with tapenade. I like it, but it’s far too salty to eat all on its own. I’ve used it as an accompaniment to grilled meats and fish, served it with cheese, spread it on sandwiches, or used it as an accent to hummus, [...]
135. Green Mayonnaise p.887
The recipe
This mayo is meant to accompany the Poached Salmon in Aspic. I wasn’t quite sure why an aspic covered fish, served with aspic on the side, needed a mayonnaise as well. My guests didn’t eat much of this mayo with the salmon, possibly because I didn’t make it obvious enough that they were meant [...]
134. Mayonnaise p.886
Surprisingly there’s no recipe on Epicurious for plain old mayonnaise.
This is The Book’s basic mayonnaise recipe, there are 7 other dressed up mayonnaises which use this recipe as a starting point, so I’ll be making it a bunch of times. As with most of the basic recipes in the book, it’s solid, but not exciting. [...]
131. Pesto p.889
The recipe
I’m so happy I made this pesto. I went up to the market, and paid a nice lady twelve dollars for an enormous bucket full of perfectly fresh and amazingly fragrant basil. I got my bounty home and I was ready to go into industrial pesto production mode. Unfortunately I’d forgotten that a bushel [...]
106. Whipped Horseradish Cream p.893
Unfortunately there’s no recipe online for this one.
Beef and horseradish is one of those great combinations, the fiery sinus clearing slap-in-the-face of horseradish works really well with the succulent richness of beef. It’s not much good with other meats, but beef and horseradish is a love story for the ages. In this preparation horseradish is [...]
105. Stilton Sauce p.884
No recipe this time
A blue cheese sauce is a classic pairing for a roast tenderloin. This was my favorite of the three sauces I served on this particular evening, but I had trouble remembering anything about it. I incorrectly identified it as a béarnaise sauce in yesterday’s post. I think that says a lot about [...]
89. Fresh Tomato Salsa p.896
The recipe
I’m pleased to inaugurate the Sauces and Salsas section of The Book with this recipe. This tomato salsa is about as minimalist as salsa can be. It focuses on clean flavours, but left me wishing for a bit more complexity. It’s comprised of diced plum tomatoes, white onion, serrano chiles, cilantro, salt, and water. [...]
