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Sauces and Dressings


Béchamel Sauce

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This is a lightened version of the classic French white sauce. We use this as a base for other recipes. One of our favorites is to simply add some of the traditional dry-smoked salmon available here to the sauce (p. [*]). This makes a fantastic sauce for pasta. Additionally the sauce makes a good base for casseroles and other dishes.

2 1/2 cups 2% milk
8 black peppercorns
1 (1/2 inch thick) slice onion
1 bay leaf
  ---
2 tbsp unsalted butter
1/4 cup all-purpose flower
1/4 tsp salt
1/8 tsp ground pepper (white or black)
  dash of ground nutmeg

  1. Combine the first four ingredients in a heavy saucepan. Cook over a medium-high heat until just before a simmer (tiny bubbles should form around the edge). Remove from heat, cover and let stand for 10 minutes. Strain the mixture, reserving the liquid.
  2. Melt butter in a saucepan over medium heat. Add flour, stirring constantly for 1 minute. Gradually add the strained milk. Cook over medium-low heat five minutes or until thick. Stir in salt, pepper and nutmeg.

Mint Cilantro Chutney

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This chutney acts as a really nice dip for flatbreads, or alternatively as a sauce for meat or vegetables. We've never been very happy with the preserved mint chutneys we've found, so we needed to make our own. This is a very quick recipe, basically involving throwing everything in a food processor.

1 bunch mint
1 bunch cilantro
1/2 cup chopped red onion
1 tsp fresh grated ginger
1 can tomatoes, drained
1 lime's juice
  chopped fresh chilies to taste
3/4 tsp salt

  1. Combine all ingredients in a food processor. Process until it reaches your desired level of smoothness/chunkiness.

Pineapple Chutney

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This is an excellent sauce to put on things like grilled chicken breast, or even just on some chicken salad. We haven't done it, but considering how acidic and sugary the chutney is, I can only imagine it would can terribly easily.

2 cups diced fresh pineapple
1 1/4 cups sugar
1/2 cup golden raisins
1/2 cup white vinegar
1/4 cup minced crystallized ginger
2 tbsp minced onion
2 tbsp fresh lime juice
1 lime's zest, slivered
1 minced garlic clove
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper

  1. Stir all ingredients thoroughly in deep microwave safe 1 1/2 quart casserole.
  2. Cook, uncover at full power for 8 minutes. Stir, return to microwave, and cook another 8 minutes.
  3. Allow the chutney to cool slightly; then cover tightly and refrigerate.

Very Garlicky Vinaigrette

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Mmmmmm, garlic. We would make very bad vampires. This is a good strong garlic dressing, excellent for salads or fresh vegetables. It's not bad as a marinade for steak or grilled chicken either.

4-6 minced large cloves of garlic
2 tbsp dijon mustard
1/3 cup red wine vinegar
1 cup extra virgin olive oil
  salt and freshly ground black pepper to taste

  1. Combine ingredients in a small bowl, whisk well.

Mango Cranberry Chutney

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This chutney is delicious on all manner of meats and paired with other savoury delights. It's delightfully tart (in our opinion), but you can always increase the sugar if you wish.

1 tbsp peanut oil
1 small chopped Vidalia or other sweet onion
  pinch of salt
2 tsp garam masala or brown curry powder
1 stick cinnamon, halved
1/2 cup sugar
1/2 cup brown sugar
1/2 cup cider vinegar
1-2 cups mango, cut into 3/4 inch dice
1 pound cranberries
1 tsp mustard seeds

  1. Heat 1 teaspoon oil in pan and cook onion and salt over medium low heat until soft, about 8 minutes. Add the curry and cinnamon stick and cook for 1 minute. Stir in the sugars and vinegar and bring to a boil.
  2. Add the mangos and cook 15-20 minutes until softened. Add the cranberries and cook at medium for 15-20 minutes. Crush the cranberries against the side of the pan.
  3. Heat remaining oil in a pan with the mustard seeds. Cook the mustard seeds until they begin to pop, then mix them into the chutney. Transfer to a bowl and let cool.

Cranberry Relish

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This is Dane's favorite condiment to put on turkey at thanksgiving, and Grandma 'lena's speciality. It also works well with other poultry and is good in muffins or pancakes. This is rather different from the jellied 'stuff' that comes in the can "sluppp-kerspat". This relish will keep for a long span in the fridge.

3/4 - 1 pound cranberries
1 orange, quartered
1 lime, quartered
3/4 cup sugar
1 tbsp grated fresh ginger
1 tsp vanilla

  1. Blend all ingredients together until you reach a nice consistency.

Satay Peanut Sauce

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The traditional sauce you find for cooked meats, noodles and other things in Thai and other southeast Asian cooking. We love it on many different, and of course it usually doesn't last long enough to worry about spoiling. This also freezes well.

1 cup dry roasted peanuts (unsalted)
1/3 cup water
1-2 cloves garlic, minced
1/2 tsp dark soy sauce
2 tsp sesame oil
2 tbsp brown sugar
1 tbsp fish sauce
1/2 tsp tamarind paste or 1/2 tbsp lime juice
1 tsp sriracha chili sauce
1/3 cup cocunut milk

  1. Place all ingredients in a blender and process until smooth.
  2. Do a taste test and adjust salty and sweet ingredients to your taste.

Onion Confit

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A fantastic Onion marmalade made for us by our dear friend Lena. Sladkaya is always requesting it anytime she that she knows Lena will be cooking. Especially if it will accompany some of her lucious pate.

2 kilos red onion 7.1
100 grams olive oil
200 grams red wine
150 grams sugar
100 grams honey
2 sprigs fresh thyme
1/2 cup red wine vinegar
1 tsp whole coriander
  salt
  fresh ground black pepper

  1. Chop the onions in half rings.
  2. Heat the olive oil in a large pot with a heavy bottom - preferably non-stick.
  3. Crush the coriander seeds in a pestle, and coriander and thyme to onions.
  4. Saute onion on medium for five minutes, constantly stirring so it doesn't burn.
  5. Turn heat down to low and cook for fifteen minutes, covered, stirring occasionally.
  6. Add wine, sugar, honey, vinegar, salt and pepper and continue cooking for another 40 minutes (or longer).
  7. Pack in sterilized jars and give to your loved ones.



Footnotes

... onion7.1
You can substitute regular onion for red onions, but it will be sweeter with the red onions

next up previous contents index
Next: Drinks Up: The Buson Family Recipe Previous: Grains   Contents   Index
Dane Buson 2016-09-11