glaze « Tag

Posted on 20 January 2012 by

Roast Duck with Tomato-Orange Glaze

By David Harbilas

Tomatoes and oranges are not a typical pairing, but when handled correctly they can make a sublime sauce.

If you’ve read any of my entries here you know that I love to roast tomatoes, and this sauce is meant for them.

In fact, it can be made with nothing more than the two ingredients listed in the title of the dish, and with great results. (Most recipes are made of only a few star ingredients, plus a few “flavorings”).

The real key is long, slow cooking, which not only thickens the sauce but concentrates the flavors and caramelizes the natural sugars.

Serves 2-4

Posted on 06 September 2011 by

Tomato-Vidalia Onion Glaze

By David Harbilas

The idea for this sauce comes from my boss, Chris Chung, Chef-Owner of Aka Bistro in Lincoln, Massachusetts.

He originally made a sauce of Vidalia onions that were juiced and cooked slowly to make a rich, sticky, sweet and sublime glaze.

He served it with braised short rib, and now we serve it with grilled hanger steak.

Here, I am taking his original idea and simply adding tomato juice to it and reducing it further.

It is a very simple sauce to make, but Read the rest of this entry »

Posted on 06 June 2011 by

Tomato-Balsamic Vinegar Glaze

By David Harbilas

This sauce is adapted from a simple balsamic glaze I learned from a chef about six years ago.

I only remember him as Mike, but his foul mouth, sense of humor, and deft hand with sauces will remain with me.

Here, I am really only adding tomato paste to his sauce, which had a sublime balance between salty and sweet.

It goes especially well with roast chicken that has very crispy skin that has been rubbed with herbs.

Makes about 2 cups of sauce

Posted on 14 May 2011 by

Tomato-Bourbon Glaze

By David Harbilas

With the weather finally warming up, what better way to use tomatoes than with barbecue?

This recipe is relatively easy and goes well with pork, chicken and beef.

It also doesn’t require tomatoes in season, though a good plum tomato in summer will of course yield the best results.

Makes about 2 cups of sauce

Posted on 12 May 2011 by

Tomato-Marsala Glaze

By David Harbilas

Similar to the tomato-bourbon glaze, this sauce is made with a minimum of effort and ingredients.

Unlike that recipe, this on is best suited to a more French preparation, especially with shrimp or fish.

Try it with some roasted mushrooms, chicken and pasta for a different take on chicken marsala.

Makes about 2 cups of sauce

Posted on 26 April 2011 by

Pork Loin with Tomato-Brandy Glaze

By David Harbilas

To me it takes little to make a great sauce, and this one is not much more than tomatoes and brandy.

In fact, the key ingredient is the time to allow the sauce to simmer and the flavors to combine.

A mild protein like pork is a perfect foil, thiough it would obviously go well with more assertive meats like steak, pheasant or even venison.

Serves 4

  • 1 pork loin, about 1 pound
  • 3 tablespoons dried thyme
  • 3 tomatoes, rough chopped
  • 1 cup brandy
  • 1 cup chicken stock
  • 1 stick of butter Read the rest of this entry »
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