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Homemade Aioli

Homemade Aioli

Aioli is a Provençal traditional sauce made of garlic, olive oil and egg yolks. It is a type of mayonnaise, which you may flavor in many different ways, making it a very versatile sauce/dip.  You can serve it with meats, fish, vegetables or with bread. Ingredients 2 Egg Yolks 1 Tablespoon Dijon mustard 1 1/2 Tablespoon […]

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caponata

Sicilian Style Caponata

Caponata is a Sicilian eggplant dish consisting of chopped cooked vegetables, capers and olives, often served with seafood. The original recipe calls for vinegar and fried eggplants but I prefer the more simple version. There are many ways to prepare caponata and it can be served in a variety of dishes, such as a simple […]

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Pesto di Pistacchio

There are many variations of the classic Genoa sauce of pesto. One of these is the Pesto di Pistacchio (pistachio pesto). Originally this can be found on the island of Sicily, where it is called “Pesto di Pistacchi del Bronte” from the area of Bronte, which is the Italian capital of the pistachio. Ingredients Pesto […]

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Truffled Bean Spread

Truffled Bean Spread

Sometimes called “butter beans” because of their starchy yet buttery texture, lima beans have a delicate flavor that complements a wide variety of dishes. Although fresh lima beans are often difficult to find, they are worth looking for in the summer and fall when they are in season. Dried and canned lima beans are available […]

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Greek Parsley Salad

Greek style Parsley Salad

Greek parsley salad, also know as Maidanosalata is tangy, pungent, and bursting with flavor! it is a typical Greek meze and is served as an appetizer/ -sauce. You can pai it with simple fried, baked, or even poached fish, vegetables, or use it as a dip for bread. Ingredients Parsley Salad 3 bunches of parsley […]

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Tzatziki

Tzatziki

Tzatziki is a Greek meze or appetizer, also used as a sauce for souvlaki and gyros. Tzatziki is made of strained yoghurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, usually olive oil, pepper, dill, sometimes lemon juice and parsley, and sometimes mint added. Tzatziki is always served cold. While in Greece […]

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Pesto

Pesto

Pesto is a sauce originating in Genoa in the Liguria region of northern Italy, and traditionally consists of crushed garlic, basil and pine nuts blended with olive oil and cheese. The name is the contracted past participle of the Genoese word pestâ, which means to pound, to crush, in reference to the original method of […]

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