Let me start by saying, I think everything is better with a little sauce. Okay, not “everything”, but anything you can pair up with a tasty one. When I saw this recipe, it was a no-brainer that I had to try it since I love mustard. The reviews on it were incredible, but I don’t always believe the hype. However, they were all true! I can tell you, that I could eat this straight from the spoon (and possibly have… oops). I made this to go with pistachio-crusted chicken, but it would be great with fish, pasta, and even as a sandwich spread. Maybe I’m just biased because of my affection for mustard, but I think this might be one of the best sauces I’ve made.
Ingredients
1/2 cup dry white wine
1/4 cup shallots, chopped
1 cup heavy whipping cream (can use Half & Half, or milk)
2 tbsp. Dijon mustard
1 tbsp. chopped fresh basil (or 1 tsp. dried)
1 tbsp. chopped fresh dill (or 1 tsp. dried)
Directions
Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes.
Reduce heat to medium-high. Add whipping cream and simmer until reduced to about 3/4 cup, about 2 minutes.
Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors.
If you saw the post on my trip and culinary adventures in NY, then you’ll recognize the name of this dish. If not, I’ll tell you that I had a wonderful meal at a restaurant in SoHo… Slow Cooked Salmon with Corn Pudding and Cherry Tomato Vinaigrette, which was mouth-watering delicious. I decided to make this mostly because I was reminiscing of that dish, and wanted to try making it at home. You might think this recipe is like a traditional salad dressing because of its title, but that simply is not the case. The cherry tomatoes are cut in half, and remain in tact which makes it a nice accompaniment to serve with fish, steak, and chicken, but would also be great in a salad.
Ingredients
1 medium shallot, sliced
2 tbsp. red wine vinegar
1 tbsp. nonpareil capers (the tiny ones), drained
1 pint cherry or grape tomatoes, cut in half lengthwise
1/2 tsp. kosher salt
1/3 cup extra-virgin olive oil
1/3 cup canola oil
1 tbsp. chopped flat-leaf parsley
1 tbsp. chopped fresh basil
1/2 tsp. ground cumin
1/8 tsp. freshly ground black pepper
Directions
In a medium bowl, stir together the shallot, vinegar, capers, tomatoes, and 1/2 teaspoon salt.
Let that stand about 10 minutes, then stir in the olive and canola oil, parsley, basil, cumin, and pepper.
In a large skillet over medium heat, add the vinaigrette to the pan, and bring just to a simmer, stirring with a wooden spoon.
Cook until the tomatoes soften, about 5 minutes.
Spoon the sauce over desired dish and serve.
Cherry Tomato Vinaigrette w/Marinated Rib-Eye and Polenta
If you’re searching for an extremely tasty and easy marinade for your steak, look no further! A couple of weeks ago, I posted a recipe by Paula Deen for another marinade which is really good, but may just like this one a little bit more. I made this last week to use on some tri-tip and it was amazing, and just whipped up some more to marinate a Rib-Eye… can’t wait to cook it up for dinner!!
Marinade in the blender
Ingredients
1/2 small onion, chopped
3 cloves garlic
1/4 cup olive oil
1/4 cup balsamic vinegar (or red wine)
1/4 cup low-sodium soy sauce
1 tbsp. chopped fresh rosemary, or 1 tsp. dried
1 tbsp. Dijon-style prepared mustard
1/2 teaspoon black pepper
1 tbsp. brown sugar (optional)
2 (1 lb) steaks
Note: For my dinner tonight, I only had one rib-eye (approx. 1 lb.), so used about half of the marinade and froze the remaining to use another time.
Makes almost a cup
Directions
Put all ingredients (except steaks) in a blender (or food processor), and blend until smooth.
Place steaks in a large, resealable plastic bag.
Pour marinade over steaks, seal and refrigerate for about 3 hours.
Take steaks out from fridge and let them come to room temperature (30 min-1 hr.) *
Remove steaks from bag, discarding remaining marinade.
Cook on a preheated grill brushed with oil on high, for about 7 minutes on each side or until desired degree of doneness is achieved, or place in a skillet, over medium-high heat for same amount of time as above. (I cooked my tri-tip on top of the stove).
* It is always best to cook meat from, or near, room temperature. This will help the meat cook consistently across the interior by reducing the amount of time that it takes to cook the meat. But… I have cooked them after just a few minutes of sitting out, and they’ve come out delicious.
UPDATE: My expert Nordstrom Cafe taste-tester friend came over to my office yesterday to try out the dressing, and after she paused for a minute, I knew something wasn’t right with the vinaigrette . She said it was still very good, but not THE dressing. So, it was back to the drawing board. I did another search last night, and came across a recipe that credited the Nordstrom’s cookbook as the original source. I was fairly confident this was the one, but decided to wait since I was having lunch there today with my friend. We both ordered the same item as mentioned below, so I got to taste the dressing. Yep, it was different. I also decided to purchase the cookbook to be absolutely sure I had the correct recipe 🙂 Both recipes do have all of the same ingredients, but in different quantities. I’ve noted the changes below, with the correct measurements in bold. I just made this again using the updated, official recipe from Nordstrom’s cookbook, and am thrilled to report that this is the real deal and tastes exactly like what is served in the restaurant!
A few months ago, my good friend, Danette, invited me to join her and some other coworkers for lunch at Cafe Nordstrom. My first thought was, whaaaaat… they have a restaurant? Being that I’m a HUGE fan of Nordstrom’s, of course I was going to try it out. We went to the one in the South Bay Galleria mall in Redondo Beach, which ironically, is pretty close to where I live. The way the cafe operates is you place your order and pay at the front counter, sit down at a table of your choice, then a server brings your meal, beverage, etc., and continues to wait on you. It’s pretty cool, in my opinion. Okay, moving on to the food. I ordered their California Grill sandwich, which consists of roast turkey, tomato, bacon, swiss cheese, avocado, and garlic aïoli, on grilled sourdough bread (SO GOOD) and a side salad with… cilantro lime vinaigrette. My friend told me the dressing was amazing and addicting, and she was spot on! So of course, I was on a mission to find the recipe, and after just a little research, I did. Happy happy, joy joy!
The First Attempt
Ingredients
1/41/3 cup fresh lime juice
1/4 cup seasoned rice wine vinegar
2 tsp.1 clove garlic, minced
1 tbsp.2 tsp. chipotle purée *
32 tbsp. honey
1/2 tsp. kosher salt
1/2 big bunch1 cup cilantro, roughly chopped, most stems removed (I used approx. a little over a cup)stems & leaves
3/4 cup canola oil
* Making the chipolte purée is super simple. I purchased a can of La Costena chipolte peppers in adobo sauce (pictured below), and simply put the contents of the can in a food processor (can use a blender), and voila, you have purée! You can also buy the purée already made, which comes in a jar.
Directions
In a blender or food processor, combine lime juice, rice wine vinegar, garlic, purée, honey, and salt. Blend together well until thoroughly processed and smooth.
With the machine running, gradually add the oil in a thin steady stream to form an emulsion. (I found this difficult using my blender as it splattered a bit, so I added a little oil at a time, pulsed, then repeated until the oil was gone)
Add the cilantro, and pulse or process to combine.
Taste and adjust the seasoning.
Refrigerate until you are ready to serve. Whisk well before tossing the dressing with the salad.
When I’m in the mood for steak, I usually pick up beef tenderloin or tri tip, but the Smart & Final near my house only carries NY strips so I will occasionally grab one if I don’t feel like heading over to Trader Joe’s or Von’s (that’s rare, but it does happen). About a week ago, I got a NY Strip and was looking at various recipes to try something different, and came across one from Paula Deen that tickled my fancy, so decided to give it a whirl. The marinade is easy and quite tasty, and I plan to use it the next time I make a filet. As for the melting sauce, it was a nice compliment to the steak. In the event you didn’t know, I’m into sauces big-time, so was eager to taste this one. The recipe for it does yield a lot, even though I’ve already cut it in half…twice, and I only use a very small amount since it is butter-based (we know Paul Deen likes her butter), but it’s also great on baked potatoes and warm rolls.
NY Strip w/Tarragon Melting Sauce and Roasted Vegetables
Ingredients
1/4 cup olive oil, plus oil for skillet
2 tbsp. fresh lemon juice
1 clove garlic, minced
1 tsp. Worcestershire sauce
1/2 tsp. ground black pepper
3 (1-inch thick) boneless New York strip steaks
Tarragon Melting Sauce, recipe follows
Directions
In a heavy-duty resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire and pepper. (I like to press a little salt & ground pepper onto the steaks before marinating).
Add steaks to bag. Press the air out of the bag, and seal tightly. Turn the bag several times to distribute the marinade; place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
Heat a large oiled skillet over medium-high heat.
Remove steaks from marinade, discarding marinade.
Place steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness.
Remove steaks to a serving plate, and keep warm.
Top each steak with a teaspoon (or desired amount) of Tarragon Melting Sauce.
Tarragon Melting Sauce
Ingredients
1/2 cup butter, softened
1 clove garlic, minced
1/2 tbsp. green onion, minced
1/4 tbsp. fresh tarragon leaves, minced (or 1/4 tsp. dried tarragon) – you could substitute rosemary
If you like cranberries and ketchup, you will love this condiment. I just tried it for the first time a couple of weeks ago, and knew right then, I would be making it very soon. As I mentioned in my previous post, it was on a turkey burger I had, and added tremendous flavor. My recipe isn’t an identical replica of what I tried in New York, but I am really very pleased with how it turned out! I’ve already been enjoying it with some sweet potato fries. YUM!
Cranberry ketchup and sweet potato fries
Ingredients
1 tbsp. olive oil
1/2 onion, finely chopped
1 can (14 oz.) jellied or whole berry cranberries sauce (I had this on hand – next time will use 1 bag (12 oz.) cranberries)
Reduce heat to medium-low; simmer, uncovered, stirring occasionally for about 20 minutes. If using cranberries, make sure to mash them while stirring.
Spoon ketchup into jar or bowl (it will thicken a bit as it cools), cover and refrigerate until chilled.
* If you don’t have allspice, you can make your own by using 1/2 tsp. cinnamon, 1/4 tsp. ground cloves and 1/4 tsp. ginger. Mix well. This will give you one teaspoon of the equivalent of allspice.
I’ve been on a sushi kick recently, and exploring the web for various ideas on tuna tartare, poke, etc., and came across a recipe from Tyler Florence (love him) for sliced tuna with edamame puree on a wonton crisp. The puree intrigued me since I love edamame and it contained wasabi, another favorite of mine in the sushi world. I decided to try it last night, and am very happy I did! And, it’s so good that I could eat it by the spoonful.
I opted to make spicy tuna again to go with this (in a wonton cup) simply because I love my spicy tuna, but it would also be great with tuna tartare or slices of marinated tuna on top. I should also add that wonton cups or crackers are very simple to make and add a nice flavor (and crunch), so I’ll post those instructions here as well.
Ingredients
1/2 pound package frozen soy beans
1/2 tbsp. wasabi powder or paste (I added an additional 1/4 tsp. of regular wasabi)
1/2 tsp sea salt
1/2 lemon, juiced
3 tbsp. water
1 tbsp. canola oil
Directions
Blanch the soy beans in boiling salted water for 5 minutes. Drain, then pinch the beans out of their pods and put them in a food processor.
Add the wasabi, salt, lemon juice, and water. Puree to break up the soy beans.
Pour in the canola oil and puree until smooth. Refrigerate.
For the wontons cups or crackers, the package contains instructions on how to prepare them, but I prefer to bake mine. I picked up two different types – one from the grocery store which are egg roll wrappers, and the other, smaller wrappers from a Japanese market. Both taste the same, but obviously, the egg roll wrappers are much larger. To make the cups, I used the smaller ones and a mini cupcake pan. For crackers, you can cut either one diagonally, or use a cookie cutter to make different shapes. These instructions are for making the cups, as I think they make a pretty presentation and there are so many options in terms of what you can fill them with.
Ingredients
24 small wonton skins/wrappers
1/4 cup sesame oil
Directions
Preheat oven to 400 degrees F.
Take a mini cupcake pan & brush inside of each cup lightly with sesame oil.
Place wonton wrappers inside the cups. (I like to brush the top of the wrappers with a little sesame oil before placing in pan, but this is optional.)
Bake for approximately 6-8 minutes, until they get slightly brown & crisp.
Fill with the edamame puree and tuna, or your choice of fillings.
If you’re a fan of pasta sauces like I am, then you will truly enjoy this bolognese. I first made this back in March, and thought it was absolutely delectable, and am not really sure why it took me 7 months to post the recipe, but alas, here it is. I made it again last night to go with some stuffed shells and once again, it was delicious!
This may be a no-brainer, but I find preparing all of the ingredients first, simplifies the cooking process.
This recipes yields a lot of sauce, so if you’re making it for one or two, I’d recommend dividing everything in half.
Ingredients
2 tbsp. olive oil
2 cups chopped onions
1/2 cup diced carrot
1 tbsp. fennel seeds, crushed in spice mill or in mortar with pestle
1 lb. spicy Italian turkey sausages, casings removed
3 large garlic cloves, pressed
1/2 cup dry white wine (I recommend a Sauvignon Blanc or Pinot Grigio)
5 cups crushed tomatoes with added puree (from two 28-ounce cans)
1/2 cup chopped fresh basil
2 tbsp. chopped fresh oregano
Directions
Heat oil in large nonstick skillet over medium-high heat.
Add onions, carrot, and crushed fennel seeds; sauté 5 minutes.
Add sausage and garlic; sauté until sausage is cooked through, breaking into small pieces, 8 to 10 minutes.
Add wine; boil 1 minute.
Add tomatoes, basil, and oregano.
Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes.
I admit it… I thoroughly enjoy a quality filet every now and again, and when paired with a fine red wine, it’s one of my favorite meals. I came across this recipe from Cooking Light, and after reading the rave reviews, I just had to try it. I’m not a huge fan of plain pomegranate juice, but knew when mixed with the other ingredients, it would yield an amazing sauce. And I was right! You can serve this dish with a small side salad or greens, and roasted potatoes, a sweet potato (or yam), my delicious cheese grits, or your favorite side. Don’t be weary of cooking the beef in a skillet… it came out excellent, but feel free to grill or broil your filet.
Ingredients
4 (4-oz.) beef tenderloin steaks, trimmed
3/8 tsp salt
1/2 tsp freshly ground black pepper, divided
Cooking spray
1 tbsp minced shallots
1/3 cup pinot noir or burgundy wine
1/3 cup pomegranate juice
1/3 cup fat-free, lower-sodium beef broth
1 thyme sprig
1 1/2 tbsp chilled butter, cut into small pieces (you can omit the butter if you desire)
Directions
Heat a large heavy skillet over medium-high heat.
Sprinkle steaks evenly with salt and 1/4 teaspoon pepper.
Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.
Remove steaks from pan; keep warm. (I wrap them up in aluminum foil)
Add shallots to pan; sauté 30 seconds.
Add remaining 1/4 tsp pepper, wine, juice, broth, and thyme sprig; bring to a boil.
Cook 7 minutes or until reduced to about 3 tablespoons.
Cooking For Love 
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