Crispy Cauliflower Po Boy Sandwich

3/4 cup panko bread crumbs
1 1/2 tablespoons Creole Seasoning*
Zest of 1 lemon
1 egg, lightly beaten
heaping 2 cups small cauliflower florets, 1-inch pieces
Extra-virgin olive oil, for drizzling
4 soft baguette pieces, lightly toasted
Lettuce, tomatoes & pickles
Chives
Lemon wedges
 
Remoulade:
1/2 cup mayo
1 tablespoon mustard
2 garlic cloves, minced
1/2 teaspoon paprika
1 teaspoon hot sauce
 
Heat the oven to 400°F and line a baking sheet with parchment paper.
 
On a rimmed tray, mix together the panko, seasoning, and lemon zest. Place the egg in a small bowl nearby. Dip each cauliflower floret into the egg, coat with the panko mixture, then place onto the baking sheet Repeat with remaining cauliflower. Drizzle the coated cauliflower with olive oil and bake for 20 minutes or until crispy and golden brown. (Note: Can also be air-fried for about 20 minutes or until crispy.)
 
In a small bowl, mix together the mayo, mustard, garlic, paprika, and hot sauce.
 
Assemble the sandwiches with a generous slather of the remoulade, lettuce, tomato, pickles, and cauliflower. Squeeze lemon over the cauliflower, top with chives, and serve with remaining remoulade sauce on the side.
 
Serves 4.
 
From Love and Lemons blog
 
 
*Creole Seasoning:
2 1/2 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried leaf oregano
1 teaspoon dried thyme

Tartar Sauce

1/2 cup mayonnaise
1 small dill pickle, chopped very small (3 tablespoons), or 3 tablespoons pickle relish
1 tablespoon fresh lemon juice
1 tablespoon capers, chopped, optional
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1/2 teaspoon Dijon mustard, optional

1/2 to 1 teaspoon Worcestershire sauce, optional
Salt and fresh ground black pepper
 
Combine the mayonnaise, pickles or relish, lemon juice, capers, dill, mustard, and Worcestershire sauce in a small bowl and stir until well blended and creamy.
 
Season with a pinch of salt and pepper.  For the best flavor, cover and store in the refrigerator for at least 30 minutes.
 
Keeps, tightly covered, in the refrigerator for one week.
 
Makes about 3/4 cup.

From InspiredTaste.net

Basil Pesto

1 small garlic clove
1/4 cup extra-virgin olive oil, more for a smoother pesto
1/2 cup pine nuts
2 cups basil leaves
2 tablespoons lemon juice
1/4 teaspoon sea salt
freshly ground black pepper
1/4 cup grated parmesan cheese, optional
 
Peel and slice garlic and place it in the olive oil.
 
Toast the pine nuts in a small dry skillet until lightly browned.
 
Boil a medium saucepan of water.  Submerge basil leaves in boiling water for 30 seconds, then transfer leaves to a bowl of iced water.  Drain, then squeeze out extra water.
 
In a food processor, combine the pine nuts, lemon juice, salt, and pepper, and pulse until well chopped.  Add the basil and pulse until combined.
 
Remove the garlic from the olive oil and discard garlic or save for another purpose.  With the food processor running, drizzle in the olive oil and pulse until combined. Add the parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
 
Makes 1 cup.
 
From Love and Lemons blog, with changes

Make-Ahead Vegetarian Chipotle Gravy

1 tablespoon vegetable oil or butter
1 large onion, peeled, coarsely chopped
1 large carrot, peeled, coarsely chopped
2 celery stalks, coarsely chopped
1 apple, peeled, coarsely chopped
A small handful of rosemary, thyme, and/or bay leaves
1 cup cider or dry white wine
6 cups (or more) vegetable stock (can also use chicken or turkey stock for non-vegetarian gravy)
3 tablespoons unsalted butter
1/4 cup all-purpose flour

2 teaspoons chipotle puree
Kosher salt, freshly ground pepper
 
Heat oil or butter in a large saucepan over medium-high. Cook onion, carrot, celery, and apple, stirring often, until everything in pan is deeply browned, 14–16 minutes. Add herbs and cook, stirring, until fragrant, about 1 minute. Pour in cider or wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of pan. Bring to a boil and cook until liquid is reduced by half, about 5 minutes. Add stock and return to a boil. Reduce heat and simmer, stirring occasionally, until liquid is reduced by a third, 35–40 minutes.
 
Strain fortified stock through a fine-mesh sieve into a heatproof bowl. (You should have about 4 cups. If you don’t, add enough stock or water to get you there.) Discard solids. Keep fortified stock warm while you make your roux.
 
Heat 3 tablespoons unsalted butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking constantly, until roux is golden brown and looks smooth and shiny, about 4 minutes.
 
Whisking constantly, ladle fortified stock into roux, pouring in gradually and making sure to incorporate each addition before adding more. Simmer, whisking often, until gravy is thickened and reduced to about 3 cups (it should coat a spoon), 8-10 minutes. Whisk in chipotle puree. Season with salt and pepper to taste.
 
Gravy can be made 5 days ahead. Let cool; cover and chill. Reheat over low before serving.
 
Serves 8.
 
From Bon Appetit, with changes

Salsa Madre (Black Bean Puree)

1 pound dried black beans, rinsed
Water
3 bay leaves
1 teaspoon fennel seeds
1/2 white onion, with peels and roots
1/2 head garlic, with peels and roots
1/4 cup plus 1 tablespoon kosher salt

Combine the black beans with quarts of water in a Dutch oven or heavy stockpot over high heat.  Add the bay leaves, fennel seeds, onion, and garlic.  Bring to a boil, then lower to a simmer and cook, uncovered, until the beans are very tender, 2 to 3 hours.

While the beans are cooking, make the salt brine: combine 1 quart water with the salt and whisk until the salt is completely dissolved.

When the beans are tender, remove from the heat.  Pour them through a fine-mesh strainer, reserving all the cooking liquid and aromatics.  Add the beans to the brine and let them sit for at least 1 hour.

Drain the beans thoroughly, discarding the brine, and combine them in a blender with 1 cup of the cooking liquid and the bay leaves, fennel seeds, onion, and garlic from the pot.  Puree until smooth.  Add a little more cooking liquid if needed but only enough to help the blades turn.

The puree can be refrigerated in an airtight container for up to 1 week, or frozen for up to 6 months.

Makes about 5 cups.

From Cool Beans by Joe Yonan

Note: Sandeep likes this better with cumin and coriander added.  Brown ground cumin and coriander in a bit of oil for a few minutes, then add some of the salsa madre and stir for a few more minutes.

Falafel Naan Wraps with Golden Rice and Yogurt Sauce

For golden rice:

2 tablespoons salted butter

1/2 teaspoon ground turmeric

1 pinch crushed red pepper flakes

1 cup long grain or basmati rice

For falafel:

1 cup chopped veggies, such as carrots, cauliflower, or broccoli

1 can (16 ounces) chickpeas, drained + rinsed

1/2 cup all-purpose flour (use a gluten-free flour, if needed)

1/4 cup raw sesame seeds

2 cloves garlic, grated

1 teaspoon ground cumin

1/4 cup fresh cilantro, parsley, or oregano

Kosher salt and black pepper

Canola or vegetable oil, for frying

For yogurt sauce:

1/2 cup plain Greek yogurt

2 teaspoons honey

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

1/4 cup fresh parsley chopped

1 clove garlic, grated (use 2 if you love garlic)

6 fresh naan or pitas, warmed

Shredded lettuce, cucumbers, and harissa sauce, for serving

To make the rice:

Melt the butter with turmeric, and crushed red pepper flakes in a medium pot over high heat.  Add the rice and toss to coat.  Stir in 2 cups water and a pinch of salt and bring to a boil.  Place the lid on the pot and turn the heat down to the lowest setting possible.  Allow the rice to cook 15 minutes on low and then turn the heat off completely.  Let the rice sit, covered, for another 10 minutes (don't take any peeks inside!).  Fluff the rice with a fork.

To make the falafel:

Add the veggies to the bowl of a food processor and pulse until finely chopped.  Add the chickpeas, flour, sesame seeds, garlic, cumin, cilantro, and a pinch each of salt and pepper.  Pulse until the mixture is combined and mostly smooth.  Roll the dough into rounded teaspoon-size balls.

Add a few inches of oil to the bottom of a heavy pot.  Heat to 375 degrees F.  Fry the balls for 2-3 minutes or until golden and cooked through.  Drain onto paper towels and then sprinkle lightly with salt.

To make the yogurt sauce:

Combine all ingredients in a bowl, adding 1-2 tablespoons water if needed to thin the sauce.  Taste and season with salt.

To assemble:

Stuff the rice into the wraps and top with lettuce, falafels, and cucumber.  Drizzle the yogurt sauce and harissa over the falafels.  Enjoy!

Serves 6.

From Half-Baked Harvest blog, with very minor changes

Greek Lemon Chicken Bowls with Sizzled Mint Basil Yogurt Sauce

For chicken:
2 pounds boneless skinless chicken thighs, cut into bite-sized chunks

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

2 teaspoons smoked paprika

2 tablespoons chopped fresh oregano

1 small shallot, chopped

2 cloves garlic, minced or grated

Zest and juice of 1 lemon

1 pinch crushed red pepper flakes

Kosher salt and black pepper

For sizzled mint oil:

1/4 cup extra virgin olive oil

1 tablespoon chopped fresh mint

For basil yogurt sauce:

1 cup plain Greek yogurt

1/2 cup fresh basil or parsley, chopped

Juice from 1 lemon

1 jalapeño, halved and seeded

1 teaspoon cumin

Kosher salt

2-3 cups cooked orzo or couscous, for serving

1 roasted red pepper, sliced

8 ounces feta cheese, cubed or crumbled

Sliced avocado, Persian cucumbers, olives, and basil, for serving

Marinate chicken:
In a gallon size zip top bag, combine the chicken, olive oil, balsamic vinegar, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper, and a large pinch of salt.  Marinate for 15 minutes or up to overnight in the refrigerator.

Make mint oil:

Heat the olive oil in a small skillet over medium heat.  When the oil shimmers, remove from the heat and stir in the mint, it will sizzle up. Then set aside.

Make basil yogurt sauce:

In the bowl of a food processor, combine the yogurt, basil, lemon juice, jalapeño, cumin, and a pinch of salt.  Process until smooth.

Cook chicken:
Set your grill, grill pan or skillet to medium-high heat.  Thread the chicken pieces on bamboo skewers that have been soaked for 30 minutes.  Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.

Alternately, heat oven to 400 degrees F.  Roast the chicken on a baking pan for 20-30 minutes.

To serve:
Spread the yogurt sauce onto plates and drizzle with the mint oil.  Add the orzo, peppers, feta, avocado, cucumbers, olives, and chicken.  Sprinkle on some greens and herbs. Enjoy!

Serves 6.

From Half-Baked Harvest blog, with very minor changes

Basil Yogurt Sauce

1/4 cup (60 grams) plain full-fat Greek yogurt
1 cup (12 grams) fresh basil leaves
1 bunch (85 grams) scallions, white and green parts
1/2 ripe avocado
1 green chili, seeded if desired
1 1/2 tablespoons fresh lime juice
4 black peppercorns
1/2 teaspoon fine sea salt
1/2 cup cold water, plus more as needed

Combine the yogurt, basil, scallions, avocado, chili, lime juice, peppercorns, salt, and water in a blender and pulse on high speed until smooth and uniform.  Taste and adjust the seasoning if necessary.  You can add more water if you want to make the sauce a little thinner.  Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 2 hours.

From Season by Nik Sharma

Tandoori Baby Potatoes with Herb Yogurt

For the potatoes:
8 baby potatoes
Salt
2 tablespoons unsalted butter

For the tandoori marinade:
2/3 cup Greek yogurt
1 3/4 teaspoons ground cumin
3/4 teaspoon garam masala
1 teaspoon ground coriander
1/4 to 1/2 teaspoon chili powder
1 teaspoon paprika
3 garlic cloves, peeled and grated
Scant 1/4-ounce gingerroot, peeled weight, grated
2 tablespoons vegetable oil
1 1/2 tablespoons lemon juice or to taste

For the topping:
Generous 1 cup Greek yogurt
1/3 teaspoon freshly ground black pepper
Handful of chopped cilantro leaves
1/2 to 3/4 small onion, minced
1 green chile, seeded and minced, or to taste
1-2 tablespoons whole milk, if needed

Peel the potatoes and halve.  Bring lots of salted water to a boil in a large pan.  Add the potatoes and boil for 8 minutes.  Drain and, when cool enough to handle, use a spoon to scrape out a depression so that the potatoes look like boiled egg halves where the yolk has been removed.

Mix the ingredients for the tandoori marinade in a bowl.  Add one good teaspoon of salt.  Place the potato halves in the bowl, turn to coat in the marinade, and let marinate for 30 minutes.  

Mix together all the ingredients for the topping, adding the milk if the consistency seems a little thick, and season to taste.

Heat the oven to 425 F.  Place the potatoes, flat side up, on a baking sheet and place on the middle shelf of the oven.  Cook for 20 to 25 minutes, or until the marinade looks properly dried.  Turn the potatoes over, move the rack to the top of the oven, and continue to cook for 8 to 10 minutes.  Turn again and cook for another 8 to 10 minutes.  They should be tender by now (check by piercing one of the largest potato halves with a knife).

Melt the butter and brush it over the potatoes.  Spoon a rounded teaspoon of topping onto each potato half and serve immediately.

Makes 16 halves.

From Indian Vegetarian Feast by Anjum Anand

Creamy Butternut Squash Pasta Sauce

2 pounds butternut squash, peeled, seeded, and cut into pieces no larger than 1 inch
1 sweet or yellow onion, quartered
3 garlic cloves, peeled
1/8 teaspoon red pepper flakes
Salt
Freshly ground pepper
3 tablespoons olive oil
1/3 cup heavy cream or milk
1/2 cup grated Parmesan cheese
1 to 2 cups water or vegetable broth

Heat oven to 375 F.

Toss vegetables with red pepper flakes, salt, pepper, and olive oil.  Spread on a baking pan (lined with parchment paper or foil, if preferred, for easy clean-up).  Roast in the oven for 45 minutes.

Puree roasted vegetables with cream and Parmesan cheese until smooth.  Add water or vegetable broth as needed to reach desired thickness.

Makes 5 cups sauce. 

From cocoandash.com, with minor changes

Carrot-Lentil Cakes with Herbed Tahini Sauce

For carrot-lentil cakes:

3 cups peeled and roughly diced carrots (about 4-5 large carrots)

1 cup split red lentils, thoroughly rinsed

2 cups water

1 cup old-fashioned rolled oats, divided

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon fine grain sea salt or to taste

1/8 teaspoon cayenne pepper

Freshly ground black pepper, to taste

1 cup heaping stemmed and finely chopped spinach or lacinato kale

1/2 cup raw pepitas, shelled pumpkin seeds (optional)

1/3 cup chopped fresh chives (optional)

1/4 cup chopped fresh cilantro leaves, tough stems removed (optional)

For herbed tahini sauce:

1/3 cup tahini

1/4 cup cilantro and 1/4 cup flat-leaf parsley, tough stems removed, or 1/2 cup spicy salad greens

2 1/2 tablespoons fresh lemon juice

1 tablespoon champagne vinegar or apple cider vinegar

2 tablespoons water, as needed

1/4 teaspoon sea salt

Freshly ground black pepper

To make the carrot-lentil cakes:

Steam the carrots in a steamer or over the stove for 25 minutes, or until fork-tender.

While the carrots are steaming, add the rinsed lentils and water to a medium saucepan.  Bring to a boil, reduce heat, and simmer, uncovered, for 10 to 12 minutes, or until tender.  If needed, add more water to keep the lentils submerged.  Strain and set aside.

Heat the oven to 400 F.  Line a large baking sheet with parchment paper. 

Add the steamed carrots, cooked lentils, 1/2 cup of the rolled oats, lemon juice, olive oil, paprika, cumin, sea salt, cayenne pepper, and black pepper to a food processor.  Pulse 15 to 20 times, or until the mixture is chunky and all ingredients are well incorporated, stopping to scrape down the sides halfway through pulsing.

Transfer the mixture to a large mixing bowl, and add the reserved 1/2 cup rolled oats, chopped spinach or kale, and pepitas, chives, and cilantro, if using.  Use a spoon to mix well, ensuring all ingredients are evenly dispersed. The mixture should be damp but able to hold its shape.

Use a 1/3-cup measuring cup to scoop out 1/3 cup of the mixture.   Form the mixture into a patty that is 1-inch thick and just shy of 3 inches in diameter, and transfer to the lined baking sheet.  Repeat with the remaining mixture.  You should have 10–12 patties.  (Note: the uncooked mixture is damp and can be a bit challenging to form and compact into patties.)

Bake the patties for 23 to 25 minutes, or until the bottoms are golden-brown and they feel gently set but not firm.  Remove from the oven and cool completely on the pan before moving.  They'll continue to firm up as they cool.

To make the herbed tahini sauce:

Add all ingredients to a food processor and process until emulsified and the sauce just begins to take on a soft green color.  The herbs should be very finely chopped.  Transfer to an airtight jar or container and refrigerate until ready to serve.

The patties can be enjoyed on their own, over a bed of peppery greens, tucked into warm pita bread, or on bun.  Serve warm with a generous drizzle of the sauce.

From Blissful Basil blog

Beer and Molasses Barbecue Sauce

1 1/4 cups bottled chili sauce
3/4 cup molasses
3/4 cup dark beer, such as Guinness
2 tablespoons Dijon mustard
2 tablespoons chili powder
2 teaspoons soy sauce
2 teaspoons hot pepper sauce, such as Tabasco
1 1/2 teaspoons fresh lemon juice
1 teaspoon liquid smoke

Mix all ingredients in a heavy medium saucepan.  Bring to a boil over medium heat, stirring occasionally.  Reduce heat; simmer until sauce thickens and is reduced to 2 cups, stirring frequently, about 15 minutes.  Cool completely before using.  (Can be made 1 week ahead.  Cover and chill.)

Makes about 2 cups.

From Bon Appetit, July 1996

Magic Green Sauce

1 avocado

1 cup packed parsley and cilantro leaves (combined)

1 jalapeño, ribs and seeds removed

2 cloves garlic

Juice of one lime

1/2 cup water

1/2 cup olive oil

1 teaspoon salt

1/2 cup pistachios (or almonds)

Pulse all ingredients ­ except pistachios ­ in a food processor until incorporated.  Then add pistachios and pulse until mostly smooth, or at whatever consistency you want.

Serve as a dip, spread, or sauce ­­ or add additional water or oil to thin the sauce for use as a dressing or a marinade.

Makes about 2 cups.

From Pinch of Yum blog

Peanut Sauce

1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup cold water
1 tablespoon sugar
2 teaspoons peeled, minced, fresh ginger
1 teaspoon minced garlic
6 tablespoons smooth peanut butter at room temperature
6 tablespoons peanut oil
3 tablespoons sesame oil
1/2 teaspoon chili oil (optional)

Place the soy sauce, vinegar, water, sugar, ginger and garlic in a blender or food processor.  Process at high speed until ginger and garlic are smoothed into the liquid, about 1 minute.  Add the peanut butter and process for 1 minute more.

Combine the oils and drizzle into the sauce with the blender running on low speed.  Process until combined and smooth.  Sauce can be thinned with water if necessary.

Sauce can be stored in a covered container in the refrigerator for up to two or three days.  Bring to room temperature before serving.

Tomato Salsa

1 large tomato
1/2 cup finely chopped sweet onion
1/4 red bell pepper, cut into 1/4 inch dice (about 1/4 cup)
1 scallion, chopped
1 teaspoon minced fresh oregano
1/4 teaspoon minced garlic
2 tablespoons olive or safflower oil
1 tablespoon distilled white vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Prepare a bowl of ice and cold water.  Bring a 3-quart saucepan of water to boil.  Cut an X in bottom of tomato with sharp paring knife and blanch tomato in the boiling water for 10 seconds. Transfer tomato with a slotted spoon into the ice-water bowl and cool. Peel off skin with paring knife and discard. Halve tomato crosswise and seed it, then cut into 1/4 inch dice.

Stir together tomato and remaining ingredients. Season salsa with additional salt and pepper if desired.

Makes about 1 1/2 cups.

From Epicurious/Bon Appétit

Spaghetti with Tomato Sauce

3 pound plum tomatoes
3/4 teaspoon coarse salt
1 large clove garlic, thinly sliced
Pinch of red pepper flakes
Small handful basil leaves, most left whole, a few slivered for garnish
1/4 cup olive oil
12 ounces (3/4 pound) dried spaghetti


Bring a large pot of water to boil. Cut a small X at the bottom of each tomato. Blanch the tomatoes in the boiling water for 10 to 30 seconds, then either rinse under cold water or shock in an ice water bath. Peel the tomatoes; discard the skins. Keep the pot full of hot water — you can use it to cook the spaghetti in a bit.

Cut each of the tomatoes in half lengthwise and scoop out the seeds into a small strainer set over a bowl. Discard the seeds, but reserve the juices.

Add tomatoes and salt to a large saucepan (you’ll be adding the pasta to this later, so err on the big side) and turn the heat to medium-high. Break the tomatoes down with an immersion blender or potato masher.

Once the sauce has begun to boil, turn the heat down to medium-low and gently simmer the tomatoes for 35 to 45 minutes, mashing them more if needed. If they begin to look a little dry, add the strained and reserved tomato juices.

While the tomato sauce cooks, combine garlic, a few whole basil leaves, a pinch of red pepper flakes and 1/4 cup olive oil in a small saucepan. Heat slowly, over the lowest heat, until the oil comes to a simmer. Immediately remove from the heat and strain the oil into a small dish.

When the tomato sauce has been simmering for about 25 minutes, bring the tomato-blanching pot of water back to a boil with a healthy helping of salt. Once boiling rapidly, cook spaghetti until it is al dente. Reserve a half-cup of pasta cooking water and drain the rest.

Stir the reserved olive oil into the tomato sauce and adjust seasonings to taste. Add drained spaghetti and half the reserved pasta water to the simmering tomato sauce and cook them together for another minute or two. Add remaining pasta water if needed to loosen the sauce. Serve immediately with slivered basil for garnish.

Serves 4.

From Smitten Kitchen blog

Avocado and Corn Salsa

1 ripe avocado, cut into 1/4-inch dice
2 to 3 tablespoons fresh lime juice
1 to 2 ripe red tomatoes, seeded and cut into 1/4-inch dice
1 cup frozen corn, thawed
Coarse salt and freshly ground black pepper to taste

Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice.  Spoon the tomato on top of the avocado.  Add the corn kernels.  Gently toss to mix.  Taste for seasoning, adding more lime juice as necessary and seasoning with salt and pepper to taste.

Makes 2 to 3 cups.


From Indoor Grilling by Stephen Raichlen, with many changes

Creamy Caramel Sauce

1 cup sugar
1 1/4 cups heavy cream
1/4 teaspoon coarse salt
1/2 teaspoon vanilla extract

In a large, deep, heavy-duty saucepan or Dutch oven, spread the sugar in an even layer.  Cook the sugar over low to medium heat, watching it carefully.  When it begins to liquefy and darken at the edges, use a heatproof spatula to very gently stir it to encourage even cooking. 

Tilt the pan and stir gently until all of the sugar is melted and the caramel begins to smoke and turns a deep amber color.  Immediately remove from the heat and whisk in half of the cream, which will steam and bubble up furiously.  Carefully stir until the sugar is dissolved, then gradually whisk in the remaining cream and the salt and vanilla.  If there are any bits of hardened sugar, whisk the sauce over low heat until smooth.  Serve warm.  Sauce can be stored in the refrigerator for up to 2 weeks. 

Makes 1 1/2 cups.


From The Perfect Scoop by David Lebovitz

Onion Gravy

2 tablespoons butter with a dribble of oil
2 medium onions, sliced very thinly
1 teaspoon brown sugar
1/4 cup red wine
2 teaspoons all-purpose flour
2 1/2 cups vegetable or beef stock

Melt the butter with the oil in a saucepan, and cook the onion in it at a very low temperature, stirring often.  When the onion is soft, add the sugar and wine and let it caramelize.  Cover with foil, putting the foil as near to the bottom of the pan as possible, and continue to cook, still on a very low flame, for about 10 minutes.  Then stir in the flour and cook, stirring, for about 2 minutes.  Stir in the stock, turn up the heat and bring to a boil, then reduce the heat to very low again and simmer gently for about 10 to 20 minutes.  Puree in the the food processor (or strain it, pushing the soft onion through the strainer).  Reheat in the saucepan as necessary.


From How to Eat by Nigella Lawson, with changes

Gingerbread and Caramel Trifle

Make the following:

Gingerbread
Vanilla Bean Pudding
Caramel Sauce
Whipped cream (about 2 cups heavy cream whipped with about 3 tablespoons sugar)


Gingerbread (from Claudia Fleming/Gramercy Tavern)

1 cup Guinness Stout
1 cup molasses
1/2 teapoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
3 large eggs
1/4 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup vegetable oil

Heat oven to 350°F. Generously butter 9x9 or 8x10-inch cake pan and dust with flour, knocking out excess.

Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.

Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined. Pour batter into pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 30 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.


Vanilla Bean Pudding (from Smitten Kitchen blog)

2 2/3 cups whole milk, divided
1/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
Seeds from 1/2 vanilla bean (or 2 teaspoons of vanilla extract)
1 large egg

Bring 2 cups of the milk to a boil in a medium saucepan. While it is heating, combine sugar, cornstarch, salt and vanilla bean (if you’re replacing it with extract, don’t add it yet; if you’d like to toss the leftover vanilla bean pods in the pot with the simmering milk for an extra vanilla boost, go for it) in the bottom of a medium, heatproof bowl.

Into the sugar and cornstarch mixture, gradually whisk the remaining 2/3 cup whole milk, a little at a time so lumps do not form, then whisk in the egg. Once the milk in the saucepan is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking the whole time.

 Return the mixture back to the saucepan, stirring constantly with a silicon spatula or wooden spoon. Once it comes to a simmer, cook it for one minute longer (which will cook the cornstarch and egg fully). Stir in vanilla extract, if you’re using it, and transfer to a bowl. Cover with plastic wrap and chill in refrigerator until fully set, about 2 hours.


Caramel Sauce (from Joy of Cooking)
1 cup sugar
1/4 cup water
4 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
2 teaspoons vanilla
Pinch of salt

Place the sugar in a small, heavy saucepan. Add water evenly. Set pan over medium-high heat and swirl gently until the sugar is dissolved and the syrup is clear. Avoid letting the syrup boil until the sugar is completely dissolved.

Increase the heat to high, cover the pan tightly, and boil the syrup for 2 minutes. Uncover the pan and continue to boil the syrup until it begins to darken around the edges. Swirl the pan until the syrup turns deep amber.

Remove from the heat and add butter. Beat gently until incorporated. Stir in the heavy cream, vanilla, and salt.


To assemble trifle...
Cut gingerbread into 1-inch cubes. Put half the gingerbread pieces in bottom of glass bowl, then drizzle with half caramel sauce. Top with half of the pudding, and then repeat with remaining gingerbread, sauce, and pudding. Spoon whipped cream onto the top.

Serves 8 to 12.