Browsing Tag

sauce recipes

Appetizers Breakfast Grilling Karista's Kitchen Kid Friendly Life Around My Table Pasta Salad vegetarian

Jammy Roasted Tomatoes

Jammy Roasted Tomatoes on an egg and biscuit // Karista's Kitchen

These days, my kitchen counter looks more like a market produce bin.  Which is why I’ve got these lush jammy roasted tomatoes incorporated into almost every meal this season.  I honestly thought I was a bit modest in planning my summer garden this year – it appears I may have over estimated yet again.

I’m sure my exuberance was due to the long winter and my yearning for fresh tomatoes and zucchini.  I certainly got my wish.

Every morning Tank and I walk out to the garden boxes and pick produce, pull weeds, water the plants and then stand around and lovingly admire all the work. I never fail to walk back into the house with a smile on my face and usually a small cherry tomato in Tank’s mouth.

Tank the Terrier and the tomato bowl // Karista's Kitchen

This summer, I’ve prepared every fresh tomato recipe my family likes to eat as well as every zucchini and poblano recipe I can think of making.  One of my favorite ways to use the fresh zucchini and tomatoes is to small dice the zucchini and combine them with diced tomatoes, summer corn, torn basil and a drizzle of balsamic vinegar and olive oil.  This is one of my family’s favorite summer salads… it’s a bit like this salad, only with the addition of diced zucchini.

These jammy roasted tomatoes are my attempt to do something different with all the summer tomatoes other than make a salad, sandwiches or tomato pie.  I adore the sweetness of roasted tomatoes and I love to toss them into pastas, wilted greens, smear onto sandwiches or breakfast biscuits.  I like to add them to summer soups and stews, homemade pizza and of course spread them over goat cheese crostini.  I’ve canned these jammy roasted tomatoes but I also like to freeze small packages for use this winter in my sauces and stews.

Jammy Roasted Tomatoes // Karista's Kitchen

I also adore these jammy roasted tomatoes dolloped into the center of cheesy polenta or served as a sort of sauce for grilled or pan seared fish, chicken or pork.  They’re so good,  sometimes I snag a spoonful out of the jar for a snack.

Besides thinking of new ways to prepare my plethora of produce, I’ve been busy working on a fun project that I know you’re going to love!  A View to Delicious is the autumn food issue that is written by me and published by VRAI Magazine.  It’ll include new seasonal recipes, stories and photos of the Pacific Northwest, reader questions, cooking tips and techniques and more.  I’ve put my heart into this issue and I hope you’ll read it and love it as much as I do.  It’ll launch September 26th! So stay tuned.

In between work and gardening, family vacation and getting my sassy gal ready for college, I also took a little time to visit the parents. My youngest gal and I went to the local farmers market with pop, had a lovely crepe prepared by Chef Tarek for breakfast and shopped for the weekly produce under the warm summer sun.

Chef Tarek making crepes at the Temecula farmers market // Karista's Kitchen

It was a quick visit but it was fun for the grandparents to visit with their granddaughter and see her witty but somewhat eccentric style.  Yep, as you can see, this one always thought she was a mermaid.  While touring an art museum she found a mermaid chair and claimed it as her throne.

Amelia and her Mermaid Chair // Karista's Kitchen
Today I’m back in the office (kitchen) working on new, exciting and of course, delicious, recipes for the fall and winter seasons.  The kiddos are back to school and soon the weather will carry a chill in the air and it’ll be time to put a simmering pot of soup on the stove again.

Delicious Wishes and Loads of Love!

Karista

Jammy Roasted Tomatoes

Jammy Roasted Tomatoes

Ingredients

  • About 5-6 cups coarsely chopped tomatoes, drained as much as possible (enough to spread in a single layer on a lined baking sheet)
  • 2 tablespoons brown sugar
  • 1-2 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried Italian herbs
  • 1/4 cup extra virgin olive oil

Instructions

  • Pre-heat the oven to 350F.
  • Line a baking sheet with foil and then toss the chopped tomatoes with the brown sugar, garlic, salt, pepper, Italian herbs and olive oil.
  • Spread them in a single layer on the lined baking sheet and bake for about 45 minutes to 1 hour. Remove them from the oven and let them cool before using, canning or freezing.
  • Notes

    I make two or three batches of these jammy roasted tomatoes. One batch stays in the fridge, one goes in the freezer and the other one is used for dinner. Delicious!

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2016/09/08/jammy-roasted-tomatoes/

     

    Karista's Kitchen Kid Friendly Sweets vegetarian

    Chocolate Pound Cake with Mexican Chocolate Sauce and Fresh Papaya

    Chocolate Pound Cake with Mexican Chocolate Sauce and Fresh Papaya // Karista's Kitchen

    I’m a little late on that promise!  I promised to post this decadent little recipe yesterday and I got completely side-tracked with other projects. I think my brain is mush these days.  I try not to multi-task and that’s the problem.  I like to focus.  Focus generates quality.  And I like quality; especially if it’s got my name on it.

    I found that my thoughts on this subject have been researched and I most recently came across this study conducted at Stanford University which states “Multitasking reduces your efficiency and performance because your brain can only focus on one thing at a time. When you try to do two things at once, your brain lacks the capacity to perform both tasks successfully”.   I feel so validated.

    Yes, there are moments I am forced to multi-task.  But as I tell my children… it’s not my favorite.  These are the words I often say when one of them is standing in front of my desk talking and all I see are lips moving because I’m so focused.  This does not make my people happy – but I know they will completely understand one day.

    Until then, let’s eat chocolate!

    I created this lovely recipe this past spring for the fabulous folks at Home By Design Magazine.  However, I’ve been making this Mexican Chocolate Sauce for years.  The one thing I love about chocolate?  It’s not seasonal!  Which is great news because I have to admit, I keep a chocolate drawer in the kitchen.  And I have a little piece each day.  Unless I indulge in a slice of this cake, slathered with the chocolate sauce and topped with fresh papaya.

    If you’re not keen on baking a cake during this hot summer season, just buy one.  But definitely make the sauce and find a fresh papaya.

    Perfect for a weeknight, weekend dinner guests or a weekend barbecue.  And I’ve been known to have a slice for breakfast.  🙂

    Delicious Wishes and Loads of Love,

    Karista

    Chocolate Pound Cake with Mexican Chocolate Sauce and Fresh Papaya

    Serving Size: 8

    Chocolate Pound Cake with Mexican Chocolate Sauce and Fresh Papaya

    Ingredients

      For The Cake
    • ¾ cup dark unsweetened cocoa powder
    • ½ cup boiling water
    • 1 cup butter
    • 1 cup sugar
    • ½ teaspoon salt
    • 4 large eggs
    • 1 ½ cups all-purpose flour
    • Papaya slices
    • Sprigs of fresh mint (optional)
      For the Sauce
    • 8 ounces dark chocolate, crumbled
    • ½ cup heavy cream
    • ½ cup water
    • 1 teaspoon cinnamon
    • 6 drops almond or coffee extract
    • Pinch of cayenne

    Instructions

  • Pre-heat the oven to 350F and grease a standard 5 x 9 loaf pan.
  • Whisk together the cocoa powder and boiling water until smooth. Set aside.
  • In a large bowl or electric mixer, mix together the butter, sugar and salt until light and fluffy.
  • Add the eggs one at a time while mixing and then mix in the unsweetened cocoa mixture until all ingredients are blended.
  • Add the flour to the batter and mix gently or on low speed until the batter is smooth and combined.
  • Pour the batter into the loaf pan and place it into the oven. Bake the cake for about 40-45 minutes or until a toothpick comes out clean. Let it cool 10 minutes before slicing.
  • To prepare the Mexican Chocolate Sauce, melt the chocolate in a double boiler or the microwave.
  • In a medium saucepan add the cream and water over medium low heat. Once the cream and water are heated through, whisk in the melted chocolate and cinnamon. Take the sauce off the heat and whisk in the extract and pinch of cayenne.
  • This sauce can be refrigerated up to one week. Re-heat as necessary.
  • To serve, top each slice with fresh Mexican chocolate sauce and papaya slices. Garnish with sprigs of fresh mint if desired.
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2015/08/04/chocolate-pound-cake-with-mexican-chocolate-sauce-and-fresh-papaya/

    Karista's Kitchen Salmon Sauces, Salsas and More Seafood

    Meyer Lemon Beurre Blanc over Salmon

    Meyer Lemon Beurre Blanc over Salmon // Karista's Kitchen

    Today, I’m talking sauce! Ask anyone who has known me for a while and they will tell you I love to make sauce.  Sauce seems to elevate a meal and make it feel special.  It adds another layer of flavor and texture that engages the taste buds and keeps the recipe entertaining bite after bite.

    A sauce can be as simple or as complex as you like.   It can be intense with flavor or subtly infused.  Sauce is all about dressing up a dish and making it shine.

    Meyer Lemon Beurre Blanc over Salmon // Karista's Kitchen

    Beurre Blanc is a classic French butter-based sauce. Translated it literally means “white butter”.  It’s considered an emulsion sauce and requires the butter to be chilled before using in order to keep the sauce from breaking. Now that I’ve mentioned this, don’t let the possibility of the sauce “breaking” deter you.

    Cooking (and sauce making) requires prep, patience and practice.  If you’ve never made this sauce before, just take your time.  I promise, before long you will be a sauce making pro.

    Meyer Lemon Beurre Blanc  // Karista's Kitchen

    A basic Beurre Blanc requires white wine, white wine vinegar, shallots and cold butter. This Meyer Lemon Beurre Blanc only requires Meyer lemon juice, shallots, cold butter and lemon zest. That’s it! A little salt to taste and your sauce is done.

    I prefer Meyer lemon versus conventional lemon in this sauce.  Meyer lemons have a sweeter flavor and are less acidic than regular lemons which creates a subtle and balanced citrus flavor in the sauce. For additional lemon flavor I add a teaspoon of lemon zest to the finished sauce.

    I’ve paired this sauce with pan seared salmon.  I think these two were made for each other.  The creamy butter sauce laced with lemon combined with the unique flavor of the salmon makes for a  delicious and beautiful dish.  This sauce is also exquisite drizzled over pan seared or grilled scallops and I’ve also been known to ladle this silky sauce on grilled oysters.

    Truly a beautiful sauce that will make you fall in love with seafood all over again.

    Delicious Wishes and Loads of Love,

    Karista

    Meyer Lemon Beurre Blanc over Salmon

    Makes about 1 1/2 cups

    Meyer Lemon Beurre Blanc over Salmon

    Some chefs leave the shallots in the sauce which is also fine. This, I call the "rustic" version. It also adds a bit more texture to the sauce.

    Ingredients

    • 2 tablespoons Meyer lemon juice
    • 1 medium shallot, finely diced (about a tablespoon)
    • 12 tablespoons cold unsalted butter, diced (about a stick and a half)
    • 1 teaspoon Meyer lemon zest
    • Salt to taste
    • Chopped fresh chive for garnish

    Instructions

  • In a nonreactive saute pan over medium low heat, add the lemon juice and shallots Simmer until half the liquid has been reduced; it will feel almost dry or what is referred to as "au sec".
  • Take the pan off the heat and whisk in several pieces of diced butter (about a 1/4 of the butter). When it's nicely incorporated whisk in a few more pieces butter (another 1/4 of the butter). The sauce should begin to feel smooth.
  • Place the pan back over medium low heat and whisk in the remaining butter until the sauce is smooth.
  • Take the sauce off the heat and gently stir in the lemon zest and season to taste with salt.
  • Strain the sauce into a container and ladle over pan seared, roasted or grilled salmon.
  • Garnish with chopped fresh chive or little tender sprigs of fresh thyme.
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2015/01/16/meyer-lemon-beurre-blanc-over-salmon/