Sauces and Gravies – Page 7 – Rants Raves and Recipes

July 12, 2015July 12, 2015

Ham and Peas a la King

Ham and Peas à la King

Here’s another great way to use up left over ham. Served over toast, English muffins or rice it makes a filling meal and is fairly easy to prepare.

Ingredients for Ham and Peas à la King

The ingredients for this recipe should serve approximately 4 persons.

2 cups diced cooked ham
2 cups peas
5 Tbs butter
5 Tbs all purpose flour
3 carrots finely diced
1 medium onion diced
1 clove garlic minced
4-5 green onions finely sliced (white and light green parts)
1-2 tsp salt and pepper to taste
3 cups chilled milk or ½&½
¼ cup grated Parmesan cheese

Directions for Ham and Peas à la King

In a large sauté pan melt the butter on medium heat. Add the onion and carrot and cook until the carrot is slightly soft ( approximately 5- 10 minute).

Add the garlic and 1 tsp of salt and pepper each, and cook for about 2 minutes.

Sprinkle in the flour and stir to combine until all the raw flour is incorporated. Continue to cook for a few more minutes to cook off the raw flour taste.

Bring the heat up to medium high and add the milk and stir to dissolve the roux. Continue to stir as the milk heats and thickens. Once bubbles appear the sauce should be thick, remove from the heat. Add the ham and peas, the green onions, and Parmesan and stir to mix and heat the peas and ham through.

Taste and adjust seasoning if necessary.

Serve over English muffins, toast or rice.

Here are a few items to help make this recipe:
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
Zwilling J.A. Henckels Twin Four Star II 3-Inch Stainless-Steel Paring Knife

Alright this obsession with all things green has really got to stop. The Ham, the sauce, the muffin were fine and it was fairly easy to eat around those little green balls, but Oh! so time consuming.

Yum

Ham and Peas a la King

Ingredients

The ingredients for this recipe should serve approximately 4 persons.
2 cups diced cooked ham
2 cups peas
5 Tbs butter
5 Tbs all purpose flour
3 carrots finely diced
1 medium onion diced
1 clove garlic minced
4-5 green onions finely sliced (white and light green parts)
1-2 tsp salt and pepper to taste
3 cups chilled milk or ½&½
¼ cup grated Parmesan cheese

Instructions

In a large sauté pan melt the butter on medium heat. Add the onion and carrot and cook unitl the carrot is slightly soft ( approxamately 5- 10 minute).
Add the garlic and 1 tsp of salt and pepper each, and cook for about 2 minutes.
Sprinkle in the flour and stir to combine until all the raw flour is incorporated. Continue to cook for a few more minutes to cook off the raw flour taste.
Bring the heat up to medium high and add the milk and stir to dissolve the roux. Continue to stir as the milk heats and thickens. Once bubbles appear the sauce should be thick, remove from the heat. Add the ham and peas, the green onions, and Parmesan and stir to mix and heat the peas and ham through.
Taste and adjust seasoning if necessary.
Serve over English muffins, toast or rice.

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June 19, 2015June 30, 2016

Stuffed Mushrooms and Hollandaise

Stuffed Mushrooms

Stuffed Mushrooms are one of my favorite appetizers as well as a great addition to any hearty main course. The basic recipe works great as a stand alone dish with hollandaise with a larger mushroom and with a little tweaking makes a great appetizer or hors d’oeuvre.

Unlike a true duxelles this one does not need to completely dry the mushrooms so it is not necessary to wring as much of the moisture out of the stems before cooking.

Ingredients for Stuffed Mushrooms

2# large mushrooms ( at least silver dollar size)
1 shallot finely chopped
1 clove garlic finely chopped
½# sage sausage
1 Tbs butter + 2 Tbs melted
2-3 Tbs olive oil or = amount of heavy cream
3-4 Tbs grated Parmesan or Swiss cheese
salt & pepper
Hollandaise sauce :(http://www.rantsravesandrecipes.com/category/sauces-and-gravies/hollandaise-sauce/)

Directions for Stuffed Mushrooms

Gently wash and dry the mushrooms. Once dry carefully remove the stems and with a small spoon clean out the cap.

In a food processor finely chop the stems and the shallot and garlic.

In a saute pan with the 1 Tbs of butter, cook the mushroom mixture until soft and almost dry.

In a separate pan cook the sausage. Once cooked drain on paper towel.

Combine the sausage and the mushroom mixture in a bowl. Add the cheese and then enough oil or cream to make a slightly moist mixture that will hold together without falling apart. Taste and adjust seasoning.

Preheat oven to 375º.

Brush the caps with the melted butter and place into a baking dish.

Spoon the mixture into the cap cavities so that they are slightly mounded.

Sprinkle a little more cheese on top of each cap, and bake in the center of the oven for about 20-30 minutes until the caps are cooked through and the stuffing is hot and slightly browned on top.

While the caps are cooking prepare the Hollandaise.

To serve, place a small dollop of Hollandaise on a plate where each cap will go and the place the cap on top, this will help stabilize the caps on the plate. Spoon the sauce over each and serve. They make a great accompaniment to steak.

For hor d’oeuvre instead of the oil or cream use a few ounces of softened cream cheese and smaller caps and skip the Hollandaise sauce.

Here are a few items to help make this recipe:
Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set

Not really my kind of Hors d’oeuvre, I’m more the bite size pieces of prime rib type!

Yum

Stuffed Mushrooms and Hollandaise

Ingredients

2# large mushrooms ( at least silver dollar size)
1 shallot finely chopped
1 clove garlic finely chopped
½# sage sausage
1 Tbs butter + 2 Tbs melted
2-3 Tbs olive oil or = amount of heavy cream
3-4 Tbs grated Parmesan or Swiss cheese
salt & pepper
Hollandaise sauce :(http://www.rantsravesandrecipes.com/category/sauces-and-gravies/hollandaise-sauce/)

Instructions

Gently wash and dry the mushrooms. Once dry carefully remove the stems and with a small spoon clean out the cap.
In a food processor finely chop the stems and the shallot and garlic.
In a saute pan with the 1 Tbs of butter, cook the mushroom mixture until soft and almost dry.
In a separate pan cook the sausage. Once cooked drain on paper towel.
Combine the sausage and the mushroom mixture in a bowl. Add the cheese and then enough oil or cream to make a slightly moist mixture that will hold together without falling apart. Taste and adjust seasoning.
Preheat oven to 375º.
Brush the caps with the melted butter and place into a baking dish.
Spoon the mixture into the cap cavities so that they are slightly mounded.
Sprinkle a little more cheese on top of each cap, and bake in the center of the oven for about 20-30 minutes until the caps are cooked through and the stuffing is hot and slightly browned on top.
While the caps are cooking prepare the Hollandaise.
To serve, place a small dollop of Hollandaise on a plate where each cap will go and the place the cap on top, this will help stabilize the caps on the plate. Spoon the sauce over each and serve. They make a great accompaniment to steak.
For hor d'oeuvre instead of the oil or cream use a few ounces of softened cream cheese and smaller caps and skip the Hollandaise sauce.

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May 2, 2015

Chicken Alfredo

This is not a true Alfredo sauce more like a mornay in that I use a roux to thicken the sauce, but with an abundance of Parmesan it has the great taste of an Alfredo. With the addition of the chicken it make a most satisfying and filling main course of Chicken Alfredo and pasta.

Ingredients for Chicken Alfredo

2 Chicken Breasts cooked & cut into pieces
2 Tbs butter
2Tbs flour
2 cloves garlic minced
2 shallots finely diced
1½ pints ½ & ½ warmed
¼ cup Parmesan grated
Salt & pepper to taste
1 pound pasta

Directions for Chicken Alfredo

Cook 2 lightly seasoned chicken breast by what ever method you are comfortable with. Once cooked set aside to rest. You can, in a pinch, substitute 2 cans of chicken breast well drained.

In a sauce pan on medium heat place the butter to melt. When melted add the shallot and garlic and cook until slightly softened. Add the flour and stir to combine until all raw flour is gone.

Add the ½&½ and bring heat up to a boil. You can also substitute heavy cream for a very rich sauce or milk for a slightly lighter one. As the mixture reaches boiling point it will begin to thicken. When it begins to thicken remove from heat add the Parmesan and stir to combine.

Dice the chicken and add to the sauce. Taste and adjust seasoning if necessary. If too thick add more liquid either the dairy or a little pasta water, and if too thin cook a little longer to get the roux working and reduce the sauce.

Boil pasta in highly salted water to your desired state of doneness, Plate and spoon sauce over pasta. Serve extra sauce in gravy boat on side and extra Parmesan.

Here are a few items to help make this recipe:
Excelsteel 8 Quart 18/10 Stainless Steel 4 Piece Muti-Cookware Set With Encapsulated Base
Cuisinart 619-16 Chef’s Classic Nonstick Hard-Anodized 1-1/2-Quart Saucepan with Lid
Rosanna Pasta Italiana Pasta Bowls Set of 4

Chicken, cream sauce, and pasta how can you possibly go wrong I’ll be a ardent “Scotti” tonight. 5 paws and keep it coming!

Yum

Chicken Alfredo

Ingredients

2 Chicken Breasts cooked & cut into pieces
2 Tbs butter
2Tbs flour
2 cloves garlic minced
2 shallots finely diced
1½ pints ½ & ½ warmed
¼ cup Parmesan grated
Salt & pepper to taste
1 pound pasta

Instructions

Cook 2 lightly seasoned chicken breast by what ever method you are comfortable with. Once cooked set aside to rest. You can, in a pinch, substitute 2 cans of chicken breast well drained.
In a sauce pan on medium heat place the butter to melt. When melted add the shallot and garlic and cook until slightly softened. Add the flour and stir to combine until all raw flour is gone.
Add the ½&½ and bring heat up to a boil. You can also substitute heavy cream for a very rich sauce or milk for a slightly lighter one. As the mixture reaches boiling point it will begin to thicken. When it begins to thicken remove from heat add the Parmesan and stir to combine.
Dice the chicken and add to the sauce. Taste and adjust seasoning if necessary. If too thick add more liquid either the dairy or a little pasta water, and if too thin cook a little longer to get the roux working and reduce the sauce.
Boil pasta in highly salted water to your desired state of doneness, Plate and spoon sauce over pasta. Serve extra sauce in gravy boat on side and extra Parmesan.

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.