Citrus-Infused Vinegar

I use this in salads, and also in fruity recipes calling for white wine when I want to keep the carbs low.

Citrus-Infused Vinegar

1 lime
1 orange
1 lemon
1/2 grapefruit
4 cups champagne vinegar

Cook vinegar in a saucepan until it reaches 190°F. Meanwhile, rinse the citrus fruits. Cut orange lengthwise in half, then slice crosswise. Layer evenly … Read more

Blender Caesar Dressing (no raw egg yolks)

I love umami-packed Caesar dressing and use it not just on salads, but drizzled on sliced tomatoes, avocados, warm green beans, quartered roasted Brussels sprouts, slices of cold roast chicken, cooked prawns…well, you get the idea. Homemade is easy, utterly delicious, and much more tasty than bottled brands.

Blender Caesar Dressing
Yield: 1-1/2 cups, 8 servings. 2-tablespoon serving =68 calories,

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Marinara Sauce

Classic. Use on pasta, in lasagne, on pizza, inside hearty sandwiches…

Marinara Sauce

2 tablespoons olive oil
1 head of garlic, cloves crushed
1 large red onion, chopped
3 oil-packed anchovy fillets (optional)
½ teaspoon crushed red pepper flakes
1 tablespoon tomato paste
¼ cup dry red wine
2 28-ounce cans whole peeled tomatoes
¼ cup torn basil leaves
½ … Read more

Basic Vinaigrette

Basic Vinaigrette
Yield: 1/3 cup

1-1/2 tablespoons balsamic vinegar
1-1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Freshly-ground Black pepper

Pour vinegar into a shallow bowl. Whisk in salt and mustard.

Gradually whisk in olive oil. Adding it slowly will help the dressing emulsify.

Add a few grinds of black pepper … Read more

Classic Ragu Bolognese

For the Ragu Bolognese
To make about 2-1/2 cups

1/4 pound prosciutto, coarsely chopped (about 1 cup)
1 cup coarsely chopped onions
1/4 cup coarsely chopped carrots
1/2 cup coarsely chopped celery
4 tablespoons butter
2 tablespoons olive oil
3/4 pound round steak, ground twice
1/4 pound lean pork, ground twice
1/2 cup dry white wine
2 cups beef stock, … Read more

Creamy Chicken Livers and Morels

This sauce is amazing over pappardelle, scooped over rice or baked potatoes, or reduced, thickened, and (using a blender) made into a dip, using crostini to scoop it up.

Creamy Chicken Livers and Morels
6 servings 

1/2 pound wild morels (or other wild mushrooms)
1/2 pound chicken livers
All-purpose flour, for dusting
Salt and pepper
Pinch of cayenne
1 tablespoon … Read more