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09-03-2008, 10:55 PM
Re: (...)
I am trying to put together some sauces for my daughter and daughter in law on Cream Sauces etc. to serve with meats - (Not so much tomatoe ones)
So if you have any tried and true recipes I would be delighted to have them.
Thanks
Marye
Everything will be all right in the end. So if it is not right, then it's not yet the end.
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Mary what type of meat? I have a slew of sauces for various meats
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Not all of mine are "just sauces". But all have been tried and we found true. Some need to be adjusted for the meat you are cooking, but will give you a starting point.
From my favorites list:
My VERY favorite: * Exported from MasterCook *
Alexander Sauce (cream sauce with crab and shrimp)
Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Sides and Sauces
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tbsp unsalted butter -- divided 1/2 cup chopped yellow onion 1 1/2 tbsp flour 2 cups whipping cream 1/2 cup clam juice 1/2 tsp salt 1/4 tsp white pepper 1 dash cayenne pepper 1 cup small shrimp -- uncooked 5 oz crabmeat -- white lump
Melt 3 tablespoons of the butter in a large saucepan. Add the onion and
cook until soft. Stir in the flour and cook about 2 minutes, stirring constantly. Slowly pour in the cream and clam juice. Season with salt, pepper and cayenne. Cook, stirring, about 3 minutes. In another saucepan, melt the remaining 3 tablespoons butter. Add the shrimp and cook about 2 minutes. Add the crabmeat and cook about 1 minute. Stir into cream mixture.
S(Internet Address): "http://www.recipelink.com/mf/31/26830"
This is easier than it looks, and very good! * Exported from MasterCook *
Spicy Grilled Shrimp in Roasted Pepper Cream Sauce
Recipe By :Kevin aka UptownKevin at Chef2Chef Serving Size : 6 Preparation Time :0:00 Categories : Dairy Pasta Seafood Vegetable
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound jumbo shrimp 1/2 teaspoon cumin 1/4 teaspoon allspice 3 3/8 tablespoons tequila 1 jalapeno -- or pablano pepper 1 Red bell pepper 1 yellow bell pepper -- or orange 1 onion 1 bunch green onion 4 cloves garlic 1/2 cup olive oil -- or butter 2 cups heavy whipping cream 1 tablespoon garlic powder 1 teaspoon Kosher salt -- or more if needed 1/2 teaspoon pepper -- or more if needed; freshly ground 3 drops cayenne 1 pound linguine
Shrimp - Peel shrimp, and in a large bowl, season with salt, pepper, cumin, allspice and tequila. Refrigerate the bowl and let the shrimp marinate for about 20 minutes.
Peppers - Roast peppers over an open flame until they look charred. Place the peppers in a paper bag for a few minutes to let the skin soften. Remove the peppers from the bag and peel the charred skin from the peppers. Cut off the top of each pepper and remove the seeds. Slice each pepper into thin strips.
Dice Onion
Chop green onion
Smash and mince garlic
Grill the shrimp on an open flame or a grill pan on the stovetop.
While shrimp are grilling, heat olive oil in a large sauté pan. When heated, toss in the chopped roasted peppers, garlic, and white onion. Keep the heat low and let the peppers sweat. After a few minutes, add the heavy cream, garlic, salt, pepper, cayennec and chopped jalapeno pepper.
When the shrimp are almost finished cooking, add them to the cream sauce in the sauté pan.
Let the shrimp finish cooking until done so the flavors can blend.
S(Internet Address): "http://www.nolafoodie.com/id26.html" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook *
Baked Grouper With Rockefeller Topping
Recipe By :B.J. Duckwater's Chef Anthony Redfield 9722 Hwy. 98 West,
Pensacola, FL (850) 458-5100 Serving Size : 6 Preparation Time :0:00 Categories : Seafood
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds grouper fillets -- 6 ounce portions 2 cups onion -- chopped 1 cup green pepper -- chopped 1 cup red pepper -- chopped 1/4 cup chopped garlic 1/2 pound bacon 1/2 pound butter 3 pounds spinach -- chopped 1/2 cup pernod liqeur 2 tablespoons blackening mix 3 cups half-and-half, fat free 1/4 cup worcestershire sauce 2 tablespoons hot sauce -- Tabasco, recommended 1 tablespoon salt 1 tablespoon black pepper 1 1/2 cups Hollandaise Sauce
Preheat oven to 400 degrees. In saute pan, brown bacon and butter. Add
vegetables and sweat. Add spinach and cook through. Add remaining
ingredients and simmer to thicken.
Bake fish at 400 degrees until half done.
Top fish with Rockefeller sauce and finish cooking until done.
Description: "Picture your favorite appetizer on top of a great piece of fish." Source: "http://coastalcooking.com/1998/020898.html" - - - - - - - - - - - - - - - - - - - I really love this one, too! I have only served it with pheasant, but I think it would be gooe with other things. * Exported from MasterCook *
Pheasant with Brandy and Sour Cream
Recipe By :The Junior League of Denver Serving Size : 6 Preparation Time :0:00 Categories : Poultry
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pheasants celery and apple slices to stuff the birds 1/4 cup butter 8 shallots -- thinly sliced 1/4 cup brandy 2 cups chicken stock salt and pepper 1 pint sour cream 1/4 cup horseradish bacon
Stuff and truss birds
Brown in butter with shallots.
Remove to Dutch oven or roaster and cover with bacon slices and pan
juices.
Pour brandy over and ignite.
When flame subsides, add chicken stock and seasonings.
Cover tightly and bake at 350 degrees F for 1 1/2 hour, basting occasionally.
Remove cover to brown for 15 minutes at 375 degrees.
Add cream and horseradish to juices.
Baste well and roast 15 minutes, covered.
Serve with juices and rice.
Description: "This is a wonderful dish. The horseradish sauce really makes this dish!" Source: "Colorado Cache Cookbook" Copyright: "1978" - - - - - - - - - - - - - - - - - - -
This was created for chicken, but would work for other stuff.
* Exported from MasterCook *
Swiss Cheese White Wine Sauce
Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Sides and Sauces
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 Cup unsalted butter 1/4 Cup Flour 1/4 cup oil 1 tbsp chicken bouillon 2 Cups milk 1 Cup Swiss cheese -- shredded 2/3 Cup Chardonnay -- box chardonnay or white bordeaux wine Salt & pepper to taste.
How I would put this together, blond roux, heat the milk up and add the
chicken bullion, add about 2/3 of the warm milk to the roux, start adding in
the cheese a little at a time while whisking gently, once smooth add in the
wine a little at a time, then add in remaining milk. This sauce is fairly hard to
break, but if you break it pull it together with a little heavy cream. I have
also added mustard to this sauce from time to time with good results.
Anyway once you have it created, keep it in the bain marie until while using
it for basting. If it gets to thick add more wine to it.
Description: "A little of this sauce goes a long way! This sauce can be used on just
about anything." S(Internet Address):
"http://forums.chef2chef.net/showflat.php?Cat=0&Number=503253&page=0
&vc=&PHPSESSID=b10b665cb3a51215b90b79851b577ebc#Post503253" Same as above....see the internte reference for more details. I hoave used it for steak and other things.
* Exported from MasterCook *
Gorgonzola Sauce
Recipe By : Serving Size : 16 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups heavy cream 3 ounces gorgonzola cheese -- crumbly type, not creamy (3 to 4) 3 tablespoons parmesan cheese -- grated 5 3/4 teaspoons Kosher salt 3/4 teaspoon black pepper -- freshly ground 3 tablespoons minced fresh parsley -- or sub 1 T rosemary
Bring the cream to a full boil in a medium sauce pan over medium high heat,
then continue to boil rapidly for 45 to 50 minutees, until it's thicken, like a
white sauce, stirring occasionally.
Remove the pan from the heat and add the Gorgonzola, Parmesan, salt,
pepper and parsley,
Whisk rapidly until the cheese melts and then serve. If you must reheat,
warm the sauce over low heat until
melted, then wisk virorously until the sauce comes together.
Description: "This is a great sauce for beef!" Source: "Cuisine at Home" S(Internet Address): "http://www.forums.cuisineathome.com/ubbthreads/showflat.php?Cat=0&N umber=49028&an=0&page=0&gonew=1#UNREAD" * Exported from MasterCook *
Pork Roast with Mushroom-Madeira Cream Sauce
Recipe By : Serving Size : 0 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds boneless pork loin roast salt and pepper 1 cup madeira 1/4 cup shallots -- minced 1 tablespoon fresh thyme -- minced 3/4 pound mushroom -- sliced 2 tablespoons all-purpose flour 1 1/2 cups chicken stock 1/2 cup whipping cream
Preheat oven to 350. season roast generously with salt and pepper.
Set on rack in roasting pan. Roast 1 hour. Remove and drain and reserve fat from pan. Pour Madeira over roast.
Return to oven and continue cooking until thermometer in center of roast reads 150. Basting frequently, about 45 minutes.
Transfer roast to cutting board and tent with foil. Transfer pan juices to cup and degrease.
Return 3 tbsp. reserved fat (or olive oil) to same pan and heat over medium-low heat. Add shallots and thyme. Cook 5 minutes, stirring and scraping up any browned bits.
Increase heat to medium. Add mushrooms and season with salt and pepper. Cook until mushrooms are very tender, stirring frequently, about 7 minutes.
Sprinkle flour over mushrooms and stir 3 minutes. Mix in reserved pan juices, stock and cream.
Boil until sauce thickens, stirring occasionally about 5 minutes.
Carve roast and serve with sauce.
* Exported from MasterCook *
Filet Mignon With Green Peppercorn Cream Sauce
Recipe By :cjs AKA Chef Jean @ Chef2Chef Serving Size : 4 Preparation Time :0:00 Categories : Beef Dairy
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups Beef stock 3 tablespoons butter 16 ounces beef tenderloin steaks -- 1" thick 1/4 cup shallots -- chopped 1 cup heavy cream 3 tablespoons cognac -- or brandy 2 tablespoons green peppercorns -- in brine, drained
Boil stock in pan till reduced to 3/4 cup, about 7 min.
Meanwhile, melt butter in large skillet over med-high heat.
Season steaks w/salt & pepper.
Cook steaks to desired doneness, ~4 min. per side for med-rare.
Transfer steaks to plate (do not clean skillet)
Add chopped shallots to same skillet and sauté 2 min.
Remove from heat.
Add reduced beef stock, the cream, cognac or brandy and green
peppercorns.
Boil till mixture thickens to sauce consistency, ~6 min.
Season sauce to taste w/pepper.
Spoon sauce over steaks & serve.
Source: "Recipe By : 2003 Apprenticeship dinner - Bon Appétit, 11/98"
I love this one so much, I could eat it by itself. * Exported from MasterCook *
Lump Crab Béchamel
Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Sides and Sauces
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 1 1/3 tablespoons diced onion 1/4 cup white wine 2 cups heavy cream 3/4 pound crabmeat 2 teaspoons white pepper
Sweat onions in butter, and then add wine, pepper, and cream. Reduce by
half. Add crab meat. If necessary, add roux. Spoon sauce over filet. Serves 4
Description: "Use this sauce on any baked or grilled fish or even a steak!"
Daphne
Keep your mind wide open.
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Denise, I should have asked...LOL! It's late and I need to go to bed....LOL!
Daphne
Keep your mind wide open.
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Lol I was just reading your post Daphne thinking D@mn!! That girl has some recipes at her finger tips Hahaha I love the crab bechemel. I've done one similar for a crab mac and cheese. Very decadent
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first one I thought of was the green peppercorn...it's a good one, Marye. I'll send along a few, you will be inundated, I'm sure! I'll probably be copying most of them also! Oh Crap, just saw you wanted 'cream sauces' - sorry, I'll just post the one for walnut cream sauce and delete the others.... Here's a walnut sauce to used with stuffed poblanos, but it's so good those of us who make it use it on everything! It's real good on chicken. PORK-STUFFED POBLANOS 8 large poblano chile peppers 1 pound ground pork 1 tablespoon olive oil 1 medium onion, chopped 1 large garlic clove, minced 1 teaspoon ground cumin 3/4 teaspoon ground cinnamon 1/4 teaspoon ground red pepper 2 large tomatoes, chopped 1 small apple, chopped 1/3 cup raisins 1/3 cup diced almonds, toasted 1 tablespoon cider vinegar 1 teaspoon salt 1 cup tomato sauce 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon dried crushed red pepper Walnut Cream Sauce Garnish: cinnamon sticks Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered. Place chile peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers. Gently split chile peppers open lengthwise, keeping stems intact; remove and discard seeds. Set aside. Cook pork in hot oil in a large skillet over medium-high heat until it crumbles and is no longer pink. Add chopped onion and next 4 ingredients; cook, stirring often, 7 minutes or until onion is tender. Stir in tomato and next 4 ingredients. Cover, reduce heat, and simmer 5 minutes. Stir in 1 teaspoon salt Stir together tomato sauce and next 3 ingredients in a small saucepan over low heat 5 minutes. Spoon about 1/2 cup pork mixture into each pepper, and place in a lightly greased 13- x 9-inch baking dish. Pour tomato sauce mixture over peppers. Bake, covered, at 350° for 30 minutes. Top with Walnut Cream Sauce. Garnish, if desired, and serve over Cinnamon Rice Pilaf. Yield: Makes 8 servings Walnut Cream Sauce 1 (3-ounce) package cream cheese, softened 1/2 cup walnuts, toasted 1/2 cup sour cream 1/4 cup milk 1 teaspoon ground cinnamon 1/2 teaspoon ground red pepper 1/2 teaspoon sugar 1/4 teaspoon salt Process all ingredients in a food processor or blender until smooth, stopping to scrape down sides. Yield: Makes 1 1/2 cups Serving Ideas : ---------- Muscato is the perfect wine for this dish. -------
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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This is a spectacular dish.
Pan-Seared Tuna With Ginger-Shiitake Cream Sauce Bon Appétit | February 1999
Serves 6. RSVP Circa, Philadelphia PA 6 6-ounce tuna steaks, each about 1 inch thick 2 tablespoons peanut oil 3 tablespoons butter 1/3 cup thinly sliced green onions 1/4 cup chopped cilantro 2 tablespoons finely chopped peeled fresh ginger 4 garlic cloves, chopped 8 ounces fresh shiitake mushrooms, stemmed, caps sliced 6 tablespoons soy sauce 1 1/2 cups whipping cream 3 tablespoons fresh lime juice Lime wedges (optional) Fresh cilantro sprigs (optional) Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.
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thanks everyone - These all look great - to add to the girls list.
Here are two of my favorite ones although one has tomatoes I am enclosing it in there books.
Roast Beef Sirloin Tip. - Seville Sauce
4 to 6 pount beef Roast.
Sauce
1 beef bouillon cube in 1/4 cup hot water 3 tablespoon hot beef drippings 3 tablespoon flour 1 can (1 # can ) Tomatoes 1/4 cup sherry 1 tsp worchestershire sauce 1/4 tsp thyme 1/8 tsp. garlic powder 1/2 cup sliced stuffed green olives Salt as needed
Disolve bouillon cube in hot water. Measure drippings into Saute Pan and blend in flour. Gradually add tomatoes, stirring well. Add Bouillon, Sherry, Worchestershire, thyme and garlic powder. Cook until Thickened, stirring constantly. Stir in Olives . Reduce heat and cook slowly 15 minutes. Adjust seasonings to suit your taste. Serve with Meat.
Besides tasting so good. its a very attractive dish. - those olives do it.
given to me almost 38 years ago. !!!
Marye
Everything will be all right in the end. So if it is not right, then it's not yet the end.
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2nd Recipe
Chicken Breast in Champagne Morel Sauce
6 boneless breast of chicken 1 1/2 teaspoon salt 1 teaspoon white pepper 2 tablespoon flour 2 tablespoon butter 2 tablespoon oil 2 cups morel mushrooms, washed dried and sliced (cultivated mushrrom or chaterelles may be substituted) 1 cup Champayne or dry sherry 1 cup heavy cream Juice of half a lemon
Preheat oven to 350. Place chicken breast between two sheets of waxed paper and pound with the bottom of a skillet to flatten slightly. Season with salt and pepper and dredge in flour, shaking off any excess. In an ovenproof skillet, heat butter and oil over medium heat and lightly brown both sides of breasts. Set skilled in oven for about 10 minutes. Remove skilled from oven and place it back on the stove over loow heat. Add mushrooms, cover and cook 5 more minutes. Removed cover and pour in Champagne or dry sherry. Reduce for a few seconds and add crea. Remove breasts and arrange on a serving platter. Continue to reduce sauce until thick enough to coast breasts. Stir in Lemon juice, pour sauce over breasts. and serve.
we enjoy this one.
marye
Everything will be all right in the end. So if it is not right, then it's not yet the end.
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How about Bearnaise? Though not exactly a "cream" sauce, it is certainly creamy. Whenever my parents used to have fondue, I always had a hard time deciding which sauce was my favourite - the Bearnaise or the Bordelaise. YUM!
If blueberry muffins have blueberries in them, what do vegan muffins have?
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