Archive for the ‘Sauces/Dips/Spreads’ Category

Chive Buerre Blanc Sauce Recipe

March 2nd, 2011 by Pamela Murski

1/2 cup butter, cut into 1 inch chunks

1 1/2 teaspoons vegetable oil

1/4 cup finely minced onion

1/4 cup white wine

1 Tablespoon white wine vinegar

1/4 cup whipping cream

1 Tablespoon finely chopped fresh chives

salt and pepper to taste

Made during one of our Foodie Weekends at the ranch, this sauce is especially delicious with fish and veal!  Bring butter to room temperature.  In small saucepan, heat vegetable oil over medium heat.  Cook and stir onion 2 minutes (do not let brown).  Add wine and vinegar.  Simmer until most of liquid has evaporated, stirring occasionally (do not let brown).  Add whipping cream; simmer until liquid has reduced by half, stirring occasionally.  Remove from heat; whisk in butter until well incorporated.  Strain (if desired) through fine mesh strainer into small bowl, discarding solids,  Season to taste with salt and ground white pepper.  Stir in finely chopped chives.  Keep warm until ready to serve.

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Fava Skordalia….Greek Split Pea Recipe….”Hummus Style”

October 30th, 2010 by Pamela Murski

Fava Skordalia  (Yellow Split Peas with Garlic)

2 cups yellow split peas, picked over and rinsed
2 bay leaves
2 tsp salt
4-6 garlic cloves
½ cup extra virgin olive oil (EVOO)
3-4 Tbsp red wine vinegar
¾ Tbsp dry white wine
2 Tbsp dried oregano, crumbled, plus more for garnish
Freshly ground black pepper
 
All or a few of the following toppings:
1 cup chopped fresh cilantro
2-3 Tbsp pitted and chopped Kalamata olives
4-5 oil-packed sun-dried tomatoes, drained and coarsely chopped
1 medium tomato, cored, peeled, seeded diced and drained
Few sprigs of arugula, coarsely chopped
Few sprigs of fresh flat-leaf parsley, coarsely chopped
EVOO
 
Place the split peas in a large pot, add water to cover by 4 inches and bring to a boil.  Reduce the heat to low & simmer, skimming often, for 5 minutes.  Add the bay leaves and simmer for 40 minutes more, stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook.  Add 1 tsp of the salt and simmer for 15-20 minutes more, or until the peas are soft and almost dry.
Puree the peas with a stick (immersion) blender, or transfer to a food processor and puree.  Let the puree cool completely; it will thicken considerably.
In a large mortar, grind the garlic with the remaining 1 tsp salt into a smooth paste.  Add 2 cups or so of the puree and continue grinding to incorporate the garlic.  Or use a blender or a small food processor.
In a large bowl, combine the garlic mixture, the remaining pea puree, the oil, 3 Tbsp each vinegar and wine, the oregano and pepper to taste, stirring vigorously to incorporate.  Taste and adjust the seasonings as necessary.  Cover and refrigerate for at least 3 hours or overnight.
If the skordalia seems too thick, add a little vinegar, wine or water to thin.  Spread on a large plate, sprinkle with oregano, garnish with toppings of your choice and serve

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