Festive Cumberland Sauce

Cumberland sauce is, to me, a cross between what Americans know as a fruit compote and a fruit chutney. Mustard and shallots add savory elements to the sauce, plus I added cranberries to a traditional Cumberland sauce for the festive aspect! Cause I’m all about festiveness. Cumberland sauce supposedly originated from Cumbria, in England, which

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Chile Colorado

I got this recipe from Wesley Avila’s cookbook called Guerilla Tacos, published in 2017. It’s probably one of the most conservative recipes in the book, but I just had to taste the sauce. The chef certainly proves that tacos can pretty much be made with anything, highlighting in his recipes some with uni, foie gras,

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Sauce Vierge

I’ve mentioned how I plan my personal meals around condiments, and I’m not exaggerating! In fact, a condiment will inspire a whole meal for me. I guess it’s no different than a BBQ lover who sees BBQ sauce and immediately wants brisket, beans, and cole slaw. Basic condiments like home-made aioli, mustards and ketchups are

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Cambozola Sauce

I remember the conversation like it was this morning, instead of twenty-something years ago. My mother and I were discussing cheese on the phone, and she brought up blue cheese. I immediately told her that I was not fond of it. She proceeded to tell me that I knew nothing about blue cheese, and being

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Aillade Toulousaine

A while back when I was making the Beet Ravioli out of the cookbook Mange Tout, by Bruno Loubet, I checked out the other recipes that I had bookmarked. And this recipe really popped out at me, even though it’s not a dish per se, but a sauce. Actually, this sauce is not really a

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Meatballs in Creamy Caper Sauce

It’s commonplace to pair meatballs and a red sauce, but this recipe is a lovely alternative. The only prerequisite is that you must love capers! This recipe comes from one that most likely I copied from a cookbook borrowed from the local library. It’s from the days I had higher priorities than spending lots of

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Harissa

If any of you has noticed, I’ve been into a bit of name-calling lately. Namely, sauces, or condiments, from chimichurri, to tapenade, to romesco to charmoula. To me, condiments make the world go ’round, and my life of eating revolves around them. I love them all. Today I’m making harissa. It’s flavorful and versatile, and

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Gorgonzola Sauce

This post should really be entitled “Gnocchi with Gorgonzola Sauce,” but since I didn’t make the gnocchi myself, I’m just making this post about the sauce. Which, if you love any form of good blue cheese, you will love. I promise. This Italian-inspired sauce is pretty rich, but you don’t make much of it by

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Chimichurri

I’ve made chimichurri a few times over the years when I’ve prepared South American-inspired meals for company. For one meal, I grilled skirt steaks and served both green and red chimichurri sauces. I preferred the green. But other than that I haven’t paid much attention to chimichurri, which originated in Argentina. I only see it

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