Day: November 1, 2018

blueberries, Blueberry SauceLeave a comment

Blueberry Sauce

duncansworldblog

Blueberry Sauce Ingredients 2 cups fresh or frozen blueberries 1/4 cup water 1 cup orange juice 3/4 cup white sugar 1/4 cup cold water 3 tablespoons cornstarch 1/2 teaspoon almond extract 1/8 teaspoon ground cinnamon Directions In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of … Continue reading Blueberry Sauce

Dips and Sauces, Sauce, SaucesLeave a comment

Alfredo Sauce

duncansworldblog

Alfredo Sauce  I have found that Parmesan cheese doesn’t melt well, and often substitute Gruyere cheese.” Ingredients 1/4 cup butter 1 cup heavy cream 1 clove garlic, crushed 1 1/2 cups freshly grated Parmesan cheese 1/4 cup chopped fresh parsley Directions Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve. Continue reading Alfredo Sauce

Dips and Sauces, Sauce, SaucesLeave a comment

Bearnaise Sauce

duncansworldblog

Bearnaise Sauce Ingredients 2 tablespoons dried tarragon 3/4 cup red wine vinegar 2 tablespoons minced shallots 3 egg yolks 1/4 cup hot water 1/2 lemon, juiced 1 pinch salt 1 pinch cayenne pepper 1 cup butter, melted Directions In a heavy skillet, saute tarragon, red wine vinegar, and diced shallot over medium heat for 10 to 15 minutes, or until the mixture becomes paste-like. Remove from heat. Combine egg yolks, 1/8 cup hot water, lemon juice, salt and pepper in the top of a double boiler set over simmering water. Cook and stir until the mixture reaches the consistency of … Continue reading Bearnaise Sauce

Dips and Sauces, Sauce, Sauces, VietnameseLeave a comment

Nuoc Cham (Vietnamese Dipping Sauce)

duncansworldblog

Nuoc Cham (Vietnamese Dipping Sauce) Ingredients 1/4 cup white sugar 1/2 cup warm water 1/4 cup fish sauce 1/3 cup distilled white vinegar 1/2 lemon, juiced 3 cloves garlic, minced 3 Thai chile peppers, chopped 1 green onion, thinly sliced Directions Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture. Continue reading Nuoc Cham (Vietnamese Dipping Sauce)

Cajun, Dips and Sauces, New Orleans, Sauce, SaucesLeave a comment

Remoulade Sauce a la New Orleans

duncansworldblog

Remoulade Sauce a la New Orleans Ingredients 1 cup mayonnaise 1/4 cup chili sauce 2 tablespoons Creole mustard 2 tablespoons extra-virgin olive oil 1 tablespoon Louisiana-style hot sauce, or to taste 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce 4 medium scallions, chopped 2 tablespoons chopped fresh parsley 2 tablespoons chopped green olives 2 tablespoons minced celery 1 clove garlic, minced 1/2 teaspoon chili powder 1 teaspoon salt, or to taste 1/2 teaspoon ground black pepper 1 teaspoon capers, chopped (optional) Directions Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in … Continue reading Remoulade Sauce a la New Orleans

Japanese, Soups, tofuLeave a comment
duncansworldblog

Miso Soup “Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.” Ingredients 2 teaspoons dashi granules 4 cups water 3 tablespoons miso paste 1 (8 ounce) package silken tofu, diced 2 green onions, sliced diagonally into 1/2 inch … Continue reading

Clams, cod, Crab, crabmeat, Game, Mussels, scallop, Shell Fish and Clams, Shrimp, Soups, StewLeave a comment

Cioppino

duncansworldblog

Cioppino Ingredients 3/4 cup butter 2 onions, chopped 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 (14.5 ounce) cans stewed tomatoes 2 (14.5 ounce) cans chicken broth 2 bay leaves 1 tablespoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 cup water 1 1/2 cups white wine 1 1/2 pounds large shrimp – peeled and deveined 1 1/2 pounds bay scallops 18 small clams 18 mussels, cleaned and debearded 1 1/2 cups crab meat 1 1/2 pounds cod fillets, cubed Directions Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. … Continue reading Cioppino

Fish, Sandwich, Sandwiches, TunaLeave a comment

Tuna Salad

duncansworldblog

Tuna Salad Ingredients 1 (7 ounce) can white tuna, drained and flaked 6 tablespoons mayonnaise or salad dressing 1 tablespoon Parmesan cheese 3 tablespoons sweet pickle relish 1/8 teaspoon dried minced onion flakes 1/4 teaspoon curry powder 1 tablespoon dried parsley 1 teaspoon dried dill weed 1 pinch garlic powder Directions In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich. Continue reading Tuna Salad

Fish, Moroccan, Spanish, tilapiaLeave a comment

Spanish Moroccan Fish

duncansworldblog

Spanish Moroccan Fish Recipe By:Hanna R “This Moroccan recipe was passed down for generations in my family. We usually serve it on the Sabbath night and holidays. It is a favorite! This dish may be served hot or cold according to taste.” Ingredients 1 tablespoon vegetable oil 1 onion, chopped 1 clove garlic, finely chopped 1 (15 ounce) can garbanzo beans, drained and rinsed 2 red bell peppers, seeded and sliced into strips 1 large carrot, thinly sliced 3 tomatoes, chopped 4 olives, chopped 1/4 cup chopped fresh parsley 1/4 cup ground cumin 3 tablespoons paprika 2 tablespoons chicken bouillon … Continue reading Spanish Moroccan Fish

Crab, crabmeat, Flounder, GameLeave a comment

Crab Stuffed Flounder

duncansworldblog

Crab Stuffed Flounder Ingredients 1 1/2 pounds flounder fillets 1 cup crabmeat – drained, flaked and cartilage removed 1 tablespoon finely chopped green bell pepper 1/4 teaspoon ground dry mustard 1/4 teaspoon Worcestershire sauce 1/4 teaspoon salt ground white pepper, to taste 3 crushed saltine crackers 1 egg white 1 tablespoon mayonnaise 1/4 cup butter, melted 1 egg yolk 5 tablespoons mayonnaise 1/2 teaspoon paprika 1 tablespoon dried parsley Directions Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels. Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper … Continue reading Crab Stuffed Flounder