Tag Archives: impress

Call It Whatever You Want, It’s Delicious Sauce

Lately there have been a lot of things worth celebrating in our house and we’ve just been so busy that we haven’t had the chance. Last night I made the chance and decided to surprise the boyfriend with some awesome top sirloin steaks (that he got to cook, which he was happy about) and some mashed potatoes, green beans, and some friggin’ delicious sauce. I literally wanted to lick my plate but I ate so much that I just didn’t have the room. The green beans were the easy part, I just put some kosher salt on them and sauteed them with a little olive oil and thyme for a few minutes so they were crispy. Everyone likes mashed potatoes their own way (and as you can see we like them dirty which most people don’t) so I’m not gonna tell you how to make those, and the boyfriend pan seared the steak which is easy enough so I’m not going to bore you with the details of that. What I will share with you is the recipe for the sauce. And if you still have room after you eat whatever you put it on, go ahead and lick your plate, I won’t judge.

Cabernet Sauvignon Mushroom Sauce

Ingredients:

  • 1/2 Pound Mushrooms (use whatever you like, I just used the rest of the pound I bought when I made the alfredo)
  • 2 Cups Cabernet Sauvignon
  •  1 Small Shallot
  • 1/2 Pint Heavy cream
  • 1/4 Cup Beef broth
  • 2 Tbsp Butter
  • 1 Clove Garlic
  • Dash Rosemary
  • Pinch of flour

Directions:

  1. In small sauce pan melt 2 Tbsp butter. Saute mushrooms over medium heat until soft. Add garlic and shallot and cook until slightly browned. Add rosemary.
  2. Reduce heat and add wine. Let the alcohol cook out of the wine. You will be able to tell when this is happening because it will produce a lot of steam and smell like a drunk.
  3. Slowly mix in heavy cream and beef broth. When completely combined turn heat up to med/high and bring to a rapid boil for 2 minutes. Keep mixing the whole time so you don’t burn the cream in the sauce.
  4. Reduce heat back to low and add flour. Allow to simmer for about three or four minutes. Bring back to a rapid boil for 2 minutes. Reduce heat and allow to simmer for a few more minutes and then serve immediately.

This was incredible over the steaks and potatoes but I can definitely see it going over chicken as well. I don’t know how well it would go with pork but if someone wants to try it please let me know. Actually, if you try it in general let me know. Who doesn’t love feedback? Also if you really want my recipe for dirty mashed potatoes (and it’s a tasty one) just shoot me an email and I would be more than happy to give it to you!

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The Secret to Sauce

I am addicted to pasta. Like 100% I have a problem. I could probably eat (different) pasta everyday and never get tired of it, even now I probably eat spaghetti at least 3-4 times a month. There are so many different sauces and pasta shapes that it’s hard for it to get boring. I also love making my own sauce, because like I mentioned in an earlier post one of my favorite things about cooking is customizing it to your liking, and it’s also so friggin’ EASY. There are some store bought sauces I think are awesome, however my budget sometimes determines my tastebuds. The great thing about making your own sauce is it’s really easy to feed a lot of people for fairly cheap. By the grace of some scheduling God both the boyfriend and I were off last Thursday and my mom and his parents were also in town. I really wanted them to meet but I didn’t want the hassle of going out to dinner and figuring out who buys what etc., etc., so I just decided to make pasta. Well, chicken parmigiana, but the star of the show was the sauce. Unfortunately I do not have pictures to go with this recipe (I was busy talking, imagine that!) but my mom raved about it all weekend and my boyfriend ate the rest of it before I got home from being gone at the beach for 2 days.

Ingredients:

  • 2 Big cans of tomatoes (whatever your preference is, I used diced tomatoes with basil already in it)
  • 1/2 Onion
  • 2-3 Cloves of garlic (ok, I used like 4 but I LOVE garlic and I knew everyone else did too)
  • 2 Tbsp Balsamic vinegar
  • 2 Tbsp Capers
  • Handful of mushrooms
  • Dash rosemary
  • Dash oregano
  • Dash dried chives
  • Basil oil (I bought mine in the store but one of my favorite blogs BrokeAss Gourmet has a great recipe on how to make your own here)
  • Olive oil
1. Empty cans of tomato into a huge pot. Dice onion and garlic. Saute in a combo of the basil oil and olive oil. The basil oil came in a small bottle so I wanted to be conservative, but if you’re making your own then go for broke baby.
2. Add the cooked onion, garlic, and the oil to the tomatoes. Add all the other ingredients. Especially the balsamic vinegar, it’s my “secret ingredient” that is really not so secret now. It adds a distinct flavor but blends really well with all the other flavors.
3. Bring to a boil and of course stir occasionally. Reduce heat to 2 or 3 and continue to stir occasionally. Seriously, that’s it.
It will be ready to serve when you are ready to serve it. The longer you let it simmer though the tastier it’s going to be. You can serve it and pasta by itself or you can brown some ground beef to make it a meat sauce, or you can do what I did and oven fry some chicken to make chicken parmigiana. It’s so easy and will impress almost anyone that you make it for, plus if you have a lot of people over you can still socialize while making this because most of the magic is done inside the pot while it’s simmering.
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