Warm Pear and Apple Salad – Sicilian Souvenir

April 7th, 2011 / Comments 0

Whenever I see pears, my first thought is that they would be fun to paint. The pears at the market are seven inches long, with pale yellow, almost ivory, skin and a pink blush on the sunny side. I have sliced them into fruit salads and served them with yogurt.

abbe fetel pears Warm Pear and Apple Salad   Sicilian Souvenir

Abbe Fetel Pears

The other evening, I decided to serve veal cordon blue for a small dinner party and the last pear and a solitary yellow apple sitting on the counter caught my eye. Don’t be impressed by the veal cordon blue, the butcher had done all the work. He had put a slice of cheese and one of prosciutto between thin slices of veal and then breaded it. All I had to do was sauté them in olive oil. But, back to the pear and apple – I decided that a warm pear and apple salad would complement the rich veal entrée. Here’s how I made it:

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Recipe from the ’50 – Red Currant Pear Sauce for Meat or Poultry

January 10th, 2011 / Comments 0

currant sauce Recipe from the 50   Red Currant Pear Sauce for Meat or Poultry

Pasta with Creamy Leek Sauce

November 10th, 2010 / Comments 1

I found a container of tomato sauce in the freezer and I had enough leeks left to make Charles favorite vegetarian pasta for dinner.

leeks c egbert Pasta with Creamy Leek SauceI made a second sauce with three small leeks, cream and rosemary. It transformed the leftover tomato sauce and linguini into an elegant dinner. Here’s how I did it:

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Caramel Sauce

November 4th, 2010 / comments 3

A jar of caramel sauce is an investment in a sweet future.

Oak c egbert Caramel Sauce

It’s great on vanilla ice cream, luxurious on apple crisp, divine on top of chocolate ice cream and under whipped cream, and irresistible on a spoon right out of the jar. Here’s how I made it: … read more

Tomato Time – Oven Roasted Tomatoes

August 19th, 2010 / comments 9

Two summers ago, when I had more tomatoes than we could eat, I preserved jars of oven-roasted tomatoes for the pantry.

summer bird 02 c egbert 5 in  Tomato Time   Oven Roasted Tomatoes

I used them as a base for pasta sauce and for grilled pizza during the gray days of the following winter.

Whether I added them to pasta sauce, used them to top pizza or on toasted bread for brushetta, I always began by pureeing the tomatoes with either a food processor or an immersion blender. The intense flavor of the roasted tomatoes satisfied my tomato desire until I emptied the last jar on Town Meeting Day.

Here how I did it: … read more

CSA – Garlic Scallion Almond Pesto

May 1st, 2010 / comments 4

I followed the recipe for Garlic Scallion Almond Pesto that came in my first CSA bag.

CSA garlic scallion pesto CSA   Garlic Scallion Almond Pesto

Made with garlic scallions, almonds, parmesan cheese and olive oil – it’s versatile quick and tasty. In an effort to overcome my habit of expanding work to fill every available second, I bought a package of fresh cheese and spinach ravioli at the market rather than making fresh pasta. I made the pesto in a mini food processor. The garlic scallions imparted a delicious and not overwhelming flavor of spring garlic.  I modified the recipe a bit. Here’s how I did it:  … read more

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