Shawarma White Sauce

Shawarma White Sauce

I’m in love with this flavorful Mediterranean sauce! I first heard about this sauce when I was watching the Today Show, one morning. It was shared by Ayesha Nurdjaja, the executive chef of Shuka in NYC. It’s awesome on chicken, as a dip, on falafel and as a salad dressing! It is addictive!

Shawarma White Sauce

Shawarma White Sauce

Ingredients

  • 1/2 cup crème fraîche
  • 1/2 cup mayonnaise
  • 1 cup yogurt
  • 1 clove garlic, finely minced
  • 1 tsp garlic salt
  • 1 TBS onion powder
  • 2 TBS lemon juice
  • 1 tsp freshly ground black pepper
  • 1/2 tsp crushed red pepper flakes
  • 2 TBS sherry vinegar

Instructions

  1. Combine all ingredients in a medium bowl and whisk (can be refrigerated up to 4 days).

Notes

This sauce is great with chicken, falafel & as a salad dressing. I found this recipe originally on the Today Show food website. Just search for Chicken Shawarma. I made slight adjustments to the original recipe.

http://michellesipsandsavors.com/shawarma-white-sauce/

Parsley Salsa Verde (Crack Sauce)

Parsley Salsa Verde (Crack Sauce)

Just in time for your Father’s Day Prep, I present Crack Sauce. At least, that’s what my family calls this parsley based salsa verde. Hubs made this incredibly flavorful NY strip by grilling it to an internal temp of 148 degrees. He seasoned this puppy with olive oil & his favorite rub. We ate it sliced and drizzled it with Crack Sauce. This stuff is so awesome on beef, chicken, empanadas, you name it! It’s packed full of parsley, lemon, garlic & capers. Anytime I serve it, I get a ton of requests for the recipe. Enjoy!

Parsley Salsa Verde (Crack Sauce)

Yield: 1 1/4 Cup

Parsley Salsa Verde (Crack Sauce)

Ingredients

  • 1 bunch Italian flat leaf parsley, rinsed
  • 6 cloves of garlic, peeled and rough chopped
  • 4 TBS capers
  • 1 tsp lemon zest
  • Juice of 2 lemons
  • 1 tsp pepper
  • 1/4 cup extra virgin olive oil
  • Salt to taste

Instructions

  1. Cut the parsley leaves off the stems by running your knife across the stems, diagonally. It’s ok if you have some stems with your parsley leaves.
  2. Place everything, but the olive oil in a food processor. Pulse until finely chopped.
  3. Turn the processor on low and slowly add olive oil.
  4. Taste salsa to determine if salt is needed. I usually do not add salt because the capers are quite salty.
  5. Serve in a bowl with your favorite meat, empanadas or whatever strikes your fancy!
  6. Will keep in the refrigerator for up to 3 days.
http://michellesipsandsavors.com/parsley-salsa-verde-crack-sauce/

Homemade Tartar Sauce

Homemade Tartar Sauce

SIDES

This entry is about the tartar sauce, although the smoked salmon, salad and baked potato wedges are certainly worthy of your curiosity. I was introduced to this tartar sauce by a work colleague many, many years ago. It has been my go-to condiment for fish and shrimp, ever since. It is so easy and tastes so much better than store bought. Try it and let me know what you think the next time you serve fried fish or shrimp. You’ll be hooked. Pun intended.

Homemade Tartar Sauce

Yield: 6 Servings

Homemade Tartar Sauce

Ingredients

  • 1 sweet pickle
  • 1 dill pickle
  • 1/4 cup chopped salad olives (the kind w/green olives & pimento)
  • 2 slices of white or yellow onion (about 1/8 cup)
  • 1 cup of mayonnaise
  • 1/2 tsp lemon juice
  • Dash or 2 of Tabasco or desired hot sauce
  • S & P to taste
  • Paprika for garnish

Instructions

  1. Drain pickles and salad olives on paper towel. Squeeze out any remaining liquid.
  2. Place all vegetables in a food processor and pulse until it is finely chopped.
  3. Add remaining ingredients (except paprika) and pulse until combined.
  4. Scoop into a serving bowl and sprinkle with paprika. Refrigerate until ready to serve.
http://michellesipsandsavors.com/homemade-tartar-sauce/

Vanilla & Thyme Roasted Strawberries by Gather and Feast

Vanilla & Thyme Roasted Strawberries by Gather and Feast

SIDES

This luscious pan of roasted strawberries was incredible.  It is so versatile – I put these strawberries on my French Toast, made a cocktail & used it for a yummy parfait. What would you make with these roasted strawberries?? I found this recipe on Instagram @gatherandfeast – I could not find the recipe on her blog, so I have attached a printed version with some tweaks from my own experience making these fabulous strawberries.

Vanilla & Thyme Roasted Strawberries by Gather and Feast

Yield: 12 Servings

Vanilla & Thyme Roasted Strawberries by Gather and Feast

Ingredients

  • 4 pints of strawberries, washed and sliced
  • 2-3 TBS maple syrup
  • 1 vanilla bean
  • 3-4 fresh thyme sprigs

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line a large baking pan with parchment paper. I used a glass baking dish.
  3. Bake for 20-30 minutes. The original recipe posted called for a shorter time period, but I felt they needed a bit more time.

Notes

Original recipe from @gatherandfeast on Instagram

http://michellesipsandsavors.com/vanilla-thyme-roasted-strawberries-by-gather-and-feast/

Tarragon Hollandaise Sauce or Dip

Tarragon Hollandaise Sauce or Dip

SIDES

I know, I know. There’s a lot going on here. But, this post is all about the dip. This has got to be one of my favorite all time sauces. It is so easy, yet everyone will think you are ultra talented! For real! I serve it mostly with beef tenderloin or when making Eggs Benedict. Following a meal at Antoine’s, in New Orleans, I discovered they make a dip from this sauce. Basically, just baking it for 15 minutes at 350. The secret to making a perfect Hollandaise is the blender and hot butter. Enjoy this recipe and your Sunday, y’all!

Tarragon Hollandaise Sauce or Dip

Yield: 4-6 Servings

Tarragon Hollandaise Sauce or Dip

Ingredients

  • 2 egg yolks
  • Juice of 1 lemon
  • 1 stick butter
  • Dash of sea salt
  • Cayenne pepper or hot sauce, amount desired
  • 1 tsp fresh tarragon, chopped

Instructions

  1. Melt the butter in a sauce pan. You want it to be slightly bubbling.
  2. Add the yolks to a blender and blend. Add the lemon juice and continue blending. Leaving the blender on, slowly drizzle in the melted butter. With blender still on, add in the salt, cayenne or hot sauce and tarragon.
  3. Pour into a dish and serve immediately.
  4. For Dip:
  5. Preheat oven to 350 degrees.
  6. Pour into a greased baking dish or individual ramekins. Bake for 15 minutes, or until firm.

Notes

For advance prep: I often make this for dinner parties. I make it about an hour in advance. In this case, I pour the prepared sauce into the sauce pan I used to melt the butter. I then cover it with plastic wrap and place it in my oven on warm, until ready to serve. Simply remove the plastic wrap and give it a quick whisk and serve.

http://michellesipsandsavors.com/tarragon-hollandaise-sauce-or-dip/

Strawberry Rhubard Jam

Strawberry Rhubard Jam

SIDES

After a week in NYC, I’m so happy to be back in my own kitchen! Still tired, so I had groceries delivered. Breakfast is toasted sourdough bread with peanut butter & my HOMEMADE POTEET STRAWBERRY RHUBARB JAM. I make this jam, every year, when Poteet strawberries are in season. Poteet, Texas is the strawberry capital of the world, don’t ya know! 

Strawberry Rhubard Jam

Yield: 10 Small Jars

Strawberry Rhubard Jam

Ingredients

  • 4 cups strawberries, crushed (can be frozen)
  • 2 cups rhubarb, cut in small pieces (can be frozen)
  • 5-6 cups Sugar in the Taw turbinado sugar
  • 1 3 oz box of liquid fruit pectin

Instructions

  1. Stand jars, rims and lids in hot water until ready to be filled
  2. Place fruit in large stock pot and stir in pectin. Bring to a rolling boil.
  3. Using a blender wand break up the fruit, leaving some chunks
  4. Add the sugar and return to a full boil and boil 1 minute.
  5. After 1 minute of boiling, remove from heat and immediately ladle into jars leaving 1/8 inch of space at the top. Put the rims and seals on the jars and tighten as much as possible. Invert the jars for 5 minutes and then turn upright.
  6. Let sit for 24 hours before serving.

Notes

Adapted from a Food.com recipe by Dannygirl

http://michellesipsandsavors.com/strawberry-rhubard-jam/

Cranberry Sauce

Cranberry Sauce

SIDES

Have I mentioned I’m cooking #thanksgiving dinner in NYC? We rented a townhome for our 3 kids & son-in-law, our 6 year old granddaughter, and us. We’ve had big plans all week, so I ordered the turkey & pies, but I’m making the sides. So…today, was prep day! Made the deviled eggs, dressing, CRANBERRY SAUCE, & prepped the carrots. Tomorrow, I do the rest & I’m going to the Macy’s Thanksgiving Parade. I’m tired already!

Cranberry Sauce

Yield: 10 Servings

Cranberry Sauce

Ingredients

  • ¾ cup sugar
  • ½ cup orange juice
  • ½ cup water
  • 12 oz fresh cranberries rinsed & checked
  • Pinch of salt
  • 1 cinnamon stick
  • 1 piece of orange peel

Instructions

  1. Combine sugar, orange juice, and water in a large saucepan over medium heat
  2. Add cranberries, salt, cinnamon stick and orange peel
  3. Bring to a simmer over medium heat, stirring frequently
  4. Continue cooking, for about 10 minutes, or until all or most of the cranberries have popped.
  5. Let cool for at least 30 minutes. Cover and refrigerate until ready to use.
http://michellesipsandsavors.com/cranberry-sauce/

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