sauce « Tag

Posted on 06 March 2011 by

Roasted Tomato Emulsion

By David Harbilas

This is essentially a short-cut version of the tomato nage, as it requires less actual involvement while still achieving much of the same texture and flavor.

Where the nage is broth-like, this sauce is thicker, like a butter.

And butter is, in truth, the most important part of it, as it holds the entire sauce together.

The use of roasted tomatoes makes it a better partner for a wider range of proteins than the nage. Use it with fish, but also chicken, pork, and veal.

Makes 3 cups

  • 3 ripe red tomatoes
  • 1 stick of butter

Preheat an oven to 300 degrees. Place the tomatoes in a roasting pan Read the rest of this entry »

Posted on 02 March 2011 by

Grilled Beef Tenderloin with Tomato-Enriched Sauce

By David Harbilas

Demi-glace is, to me, the most evil thing in the world.

There are so many restaurants with it on the menu that it has become, for the most part, as boring and basic as mashed potatoes.

Many chefs don’t really know what it is or how it’s made, and some even order it powdered in cans.

If you don’t know what demi-glace is, the most basic definition is a veal stock reduction. Yet if you’ve never made a stock that definition is lacking in beauty. A well-made stock is one of the most valuable things a chef or home cook can have in his or her kitchen.

Not only is it the basis of sauces like demi glace, but the process of making it lends a certain degree of soul to any kitchen. There’s nothing like the smell of a stock simmering for 4-8 hours.

Serves 4

Posted on 28 February 2011 by

Enriching Sauces with Tomato

By David Harbilas

Using tomatoes in sauces is nothing new, but there’s always a new way of thinking about how and when to use them.

Both the how and when aspects are compelling.

Tomatoes can be used roasted, raw, stewed, marinated, cured, dried–the methods seem endless–and the question of when raises a whole other set of possibilities.

Often we think “when we cook fish or chicken or beef,” but that really is a matter of “with what” rather than when.

If we’re making a dark stock, we’ll add tomato paste early in the process, lending the stock a deeper color and flavor. But what happens if we add a Read the rest of this entry »

Posted on 08 January 2011 by

Roasted Tomato Cranberry Sauce

cranberriesBy David Harbilas

Tomatoes are often a great partner to tart or acidic ingredients, and cranberries are a perfect example of that pairing.

As with many sauces, this one doesn’t require a lot of effort or special equipment.

It also doesn’t require pureeing, though it can be put through a blender for a smoother consistency if desired.

Yields about 2 cups of sauce

Posted on 20 December 2010 by

Sundried Tomato Emulsion

cream-sauceBy David Harbilas

This sauce is essentially the same as the sundried tomato cream, except for two very simple substitutions: it uses butter instead of the cream, and the contents are strained rather than left as a coarser puree.

The end result is a lighter feeling and more refined sauce, something fit for a special occasion.

As with the cream sauce, this version goes well with chicken and fish, especially scallops.

Makes about 1 cup of sauce

  • 1 cup sundried tomatoes
  • 2 cups white wine
  • 1 large shallot, roughly chopped
  • 2 cloves of garlic, left whole
  • 1 sprig of thyme Read the rest of this entry »
Posted on 18 December 2010 by

Sundried Tomato Cream

sundried-tomatoBy David Harbilas

A friend taught me how to make this sauce when we were cooking together at an Italian restaurant about a year ago.

It’s a fairly simple method and only needs a blender with a powerful motor to make it work.

It goes great with pasta, chicken, or fish, and as I recall we used to serve it with pasta and chicken. Basil is, of course, another great partner.

Makes about 1 quart of sauce


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