Ingredients

• 2 tablespoons                   butter or margarine
• 2 tablespoons                   all purpose flour
• 1 cup                                  milk
• 1/2 teaspoon                    dry mustard
• 1/2 teaspoon                    salt
• 1 dash                                ground red pepper (cayenne)
• 1 1/4 cups (5oz)               shredded cheddar cheese

In a small pan over a medium heat, melt the butter or margarine. Blend in the flour and cook, stirring until bubbly. Gradually pour in the milk and continue cooking and stirring until the sauce boils and thickens. Add the mustard, salt, cayenne and shredded cheese. Stir until the cheese has melted.

NOTES : This cheese sauce is served with the BROCCOLI SOUFFLE <- click link to see recipe

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Serves : 4                 Preparation Time : 30  minutes

Ingredients

• 10 oz package                      frozen chopped broccoli, thawed
• 3 tablespoons                      butter or margarine
• 3 tablespoons                      flour
• 1 cup                                     milk
• 1 teaspoon                           salt
• 1/4 teaspoon                       grated nutmeg
• 1/8 teaspoon                       pepper
• 1/4 cup                                 shelled sunflower seeds
• 1 tablespoon                        shelled sunflower seeds for topping (optional)
• 5                                            eggs, separated
• +                                            butter or margerine
• +                                            grated Parmesan cheese
• +                                            Cheddar cheese sauce

Preheat oven to 375 degrees. Generously butter a 1 to 1 1/2 quart souffle or casserole dish. Sprinkle with Parmesan cheese, turning dish to coat bottom and sides. Set aside.

Drain the thawed broccoli in a colander, and press out any excess liquid with a spoon. Set aside

In a 2-qt pan over medium heat, melt the 3 tablespoons of butter (or margarine). Blend in the flour and cook, stirring, until bubbly. Gradually pour in the milk, and continue cooking and stirring until the sauce boils and thickens. Stir in salt, nutmeg, pepper and the 1/4 cup of sunflower seeds and broccoli. Remove from the heat.

Add the egg yolks, beating vigorously with a wooden spoon. Whisk egg whites until stiff moist peaks form. Carefully fold egg whites in the sauce.

Pour the mixture into prepared souffle dish. If desired, top with about 1 tablespoon sunflower seeds. Bake uncovered, in the preheated oven for about 30 minutes, or until a wooden pick inserted in the center comes out clean. While the souffle bakes, prepare the cheese sauce to serve at the table.

Serve the souffle immediately with CHEESE SAUCE <- click for recipe

NOTES : Option to use fresh broccoli, use 1 1/2 heads, 12-15 oz, trimmed and steamed for 5 minutes.

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Serves : 8

Ingredients

• 3 cups                                    low salt chicken broth
• 1  1/2 lbs                               thin asparagus spears, trimmed
• 2 teaspoons                           good olive oil
• 1   1/4 cups                           chopped green onions
• 1/3 cup                                  minced shallot
• 1 teaspoon                             sugar
• 1 tablespoon                          minced garlic
• 1  1/2 tablespoons                Dijon mustard
• 1 tablespoon                          fresh lemon juice
• 1 teaspoon                             grated lemon peel, zest for extra garnish
• 1/2 cup                                  diced seeded red bell pepper
• +                                             thyme

Bring broth to the boil in a large pot. Add asparagus, cook until crisp and tender (about 4 minutes). Using tongs, transfer asparagus to a large bowl of ice water. Reserve 1 cup of broth in a small bowl. Drain the asparagus, pat dry. ( Can be made one day ahead. Wrap asparagus in paper towels. Seal in a plastic bag. cover broth. Chill asparagus and broth)

Heat 1 tablespoon olive oi in a medium nonstick skillet over medium heat. add 1 cup green onions, shallots and sugar. Saute until onions and shallots are tender, about 5 minutes. Add garlic, saute for 2 minutes. Stir in reserved 1 cup of broth, 1 tablespoon olive oil, mustard, lemon juice, thyme and lemon peel.  Simmer until slightly thickened and liquid is reduced to 1  1/4 cups (takes about 5 minutes).

Season with salt and pepper. Cool to room temperature.

Arrange asparagus on a platter. Spoon sauce over. Sprinkle with remaining 1/4 cup green onions and bell peppers.

Serving Suggestion : Great side dish for brunch as well as any other meal

NOTES : Its good to cook the asparagus a day ahead, wrapping in a few bundles instead of one big bundle. Prep the remaining ingredients the day before and wrap each ingredient separately, all chopped, squeezed, measured and zested. Put it all together the next day and let it stand, covered, at room temperature until ready to serve.

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Serves : 12             

Ingredients

• 1 package                      Vanilla instant pudding
• 1  1/2 cups                    cold milk
• 1/2 cup                          whipping cream, whipped
• +                                     Brandy to taste

Mix the pudding with milk, add to whipped cream. Flavor to taste with brandy.

NOTES : This sauce is a topping for MARIEs STEAMED PUDDING. Even though it is made from instant pudding it gets good reviews.

Recipe by : Marie

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Serving size : 1                   

Ingredients

• 1/2 cup                   Sweet butter
• 2                              egg yolks
• 1  teaspoon             lime juice
• 1 teaspoon              tarragon vinegar
• 1/4 teaspoon          salt
• 1 dash                      cayenne pepper (for Hollandaise version)

Melt the butter until creamy but not liquid. Blend the egg yolks with lime juice and vinegar at high speed. Keeping on high, very slowly add the creamy butter. Adjust the seasoning.

NOTES : When she heard about my cookbook, Barbara Crowe sent this recipe. I’ve learned so much about entertaining from Barbara and Chris Crowe. Whether it was in their restaurant or in their home, they always made their guests feel special.. and entertaining them effortless.

Does not freeze, but keeps very well in an airtight container in the fridge for a week or more. Allow to come to room temperature slowly before serving.

Recipe by : Barbara Crowe

Here is what Barbara wrote about this recipe :

I’ve found this a very good easy accompaniement to fish, hot and cold, especially salmon and trout. (Very sinful).

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Serves : 12                  Preparation Time : 10 minutes

Ingredients

• 1                        egg
• 1 cup                 butter
• 1 cup                 brown sugar
• 1/2 cup             orange juice

Cook all the ingedients together in the top of a double boiler until thickened.

Serve Hot.

NOTES : This is a topping for Marie’s Steamed Pudding

Recipe by : Marie

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Serving size : 1 ????                  Preparation Time : 15 minutes

Ingredients

• 1 tablespoon                    ginger, freshly grated – add more to taste
• 2 tablespoons                  brown sugar,  add more if needed
• 1 tablespoon                    honey, add more if needed
• 1/2                                    medium grated onion
• 1                                        lemon or lime, juiced
• 1                                        pressed clove of garlic
• 3 tablespoons                  soy sauce (light)
• 2 tablespoons                  dry white wine
• 1/2 teaspoon                   hot pepper sauce

Combine all the ingredients, except the onion. Taste for sweetness. Adjust the sugar and the honey if necessary. Saute the onion for about 1 minutes, in a little olive oil. Add the ginger mixture and cook for about 1 minute to thicken slightly

NOTES : Double this recipe. Use 1/2  for salmon marinade, and the other 1/2 for a warm table sauce.

Recipe by : Dianne Vandevelde

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Ingredients

• 1/2  cup                          packed with cilantro leaves
• 1  1/2 cups                     packed with parsley leaves
• 2 tablespoons                fresh oregano leaves
• (or                                   1 tablespoon dried oregano leaves)
• 2                                      Jalapeno peppers, stemmed, halved and seeded
• 2                                      bay leaves, center stem removed
• 5                                      cloves of garlic
• 3  tablespoons               fresh lemon juice
• 1 teaspoon                     salt
• 1/2 teaspoon                 freshly ground pepper
• 1/4 cup                          sherry vinegar
• 1/2 cup                          olive oil (more if needed)

Blend all the ingredients until smooth

Serving Suggestion : We serve this sauce with whole tenderloin, grilled.

NOTES : This is a version of an Argentine sauce for grilled meats. You may vary this recipe by using all parsley, different peppers such as cayenne or red pepper flakes, and by using plain distilled vinegar or white wine vinegar.

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Ingredients         

• 1 cup                         Mirin
• 1/2 cup                     light Soy Sauce (preferably Yamasa brand)
• 1 teaspoon                dried red chili flakes, or to taste
• 2 tablespoons           fresh lemon juice

Bring the Mirin to a boil in a saucepan, and reduce to 1/3 cup, about 5 minutes of steady simmering/boiling. Remove from the heat an allow to cool. Whisk in the soy sauce, chili flakes and lemon juice. Cool to room temperature.

Variation : For Sweet Ponzu Sauce, use only 1/4 cup of the soy sauce, and 1/4 teaspoon of the chili flakes. Prepare as described above for the Basic Ponzu Sauce.

NOTES : Kikkoman soy sauce is fine. The mirin will get really thick as it cools, but as you whisk in the soy, the sauce thins.

Ponzu is a Japanese soy and citrus dipping sauce that is commonly served with fish. bottled Ponzu sauces are available in Asian markets, but it is better and not difficult to prepare you own. The first version of the sauce is good with chicken and heavier fish. The second is sweeter and better with mild flavored fish.

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Serves : 8

Ingredients

• 2                        large onions, thinly sliced
• 2                        large eggplants, cut into julienne
• 2                        cloves of garlic (or more to taste), sliced
• tomato              sliced into rounds
• zucchini            same amount as tomato, also sliced into rounds
• olive oil
• fresh thyme
• fresh rosemary  (optional)
• salt and pepper to taste

Heat oven to 375 degrees.

In a saucepan with olive oil, cook the sliced onions, eggplant, and garlic until the onions are translucent and golden, but not brown. Season with salt and pepper. Transfer this mixture to a baking dish and spread it evenly across the bottom.

Arrange the slices of tomato and zucchini in alternating rows to cover the onion mixture completely. Drizzle a little olive oil over the tomatoes and zucchini, and place sprigs of fresh thyme and or rosemary on top.

Add salt and pepper as you wish.

Bake for 1 hour or more. If you want to, at the last minute grill (broil) the dish as it gives the veggies a nice finishing touch.

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Serving Size  : 8                         Preparation Time : 30 minutes

Ingredients

• 2  cups                     heavy cream
• 1/2                           chipotle pepper, see notes
• 3  large                    sweet potato, peeled & thin sliced
• salt and freshly ground pepper

Preheat oven oven to 350 degrees.
Puree the cream and chipotle in a blender or processor until smooth: be careful not
to over-process or the cream will turn to butter.
Arrange one fourth of the sweet potato slices in an 8 inch square baking pan.
Season with salt and pepper and cover with one fourth of the cream.
Repeat the process until all the potatoes and cream are used.

Bake in the pre-heated oven for 1 hour, or until the cream has been absorbed and the potatoes are browned.

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NOTES : The gratin may be prepared up to 1 day in advance and refrigerated, tightly covered.  Bring it to room temp and reheat it in a 350 degree oven for  15 minutes or until hot (personally, this recipe  is best served shortly after baking)

You can use a dried pepper, rehydrated, chipolte powder or the chipotle canned in adobo sauce, which is what I used. This pepper is very spicy! Also I sliced the potatoes with the processor. I think they were too thin and next time I’ll use a different blade.

If you use more potatoes, don’t double the cream– just use a little more.  Actually, I bet this recipe would make up well with canned skim milk.

Recipe By     :  Jeffrey

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