Avocado Puree

Chile Coriander Pesto

1 large bunch fresh coriander — including the roots
2 cloves garlic
2 small chiles — deseeded and pith removed
1/2 teaspoon salt
1/2 teaspoon finely grated lemon rind — (no pith)
1/4 cup peanuts — roasted
1/2 cup salad oil

Wash the coriander and place in a heatproof bowl and pour boiling water to cover. Drain at once.

Place in a blender with garlic, chiles, salt, lemon rind, roasted peanuts and salad oil. Purée together until mixture forms a smooth paste.

Makes 1 cup

Ninja Professional Blender

Spanish Tomato Sauce

Also known as Sofrito

20 ounces canned crushed tomatoes
1 long green pepper — (Anaheim or other type that is not “hot”)
1 yellow onion
1 clove garlic
Spanish virgin olive oil
1 teaspoon Spanish sweet paprika
salt and pepper — to taste

Finely chop the onion and garlic. Chop the pepper into 1/4″ (or smaller) pieces.

Heat a large frying pan with a heavy bottom over medium heat. Pour in enough olive oil to coat the bottom of the pan. Put the onions into the pan and sauté them until they are transparent, reducing the heat if necessary so as not to burn them. Add the green pepper and continue to cook for 5 minutes, adding olive oil if necessary. Be sure to stir often, to vegetables do not burn. Add the minced garlic and sauté for 1 minute more. Pour the crushed tomatoes and paprika into the pan and mix well. Continue to cook for about 10-15 minutes.

If using as an ingredient in another recipe, allow to cool for a few minutes before using.

12″ Stone Earth Frying Pan by Ozeri, with 100% APEO & PFOA-Free Stone-Derived Non-Stick Coating from Germany

Cranberry Squash Salsa

2 cups finely diced butternut squash
1 cup fresh cranberries
2 clementines — peeled
1/3 cup maple syrup
Grated zest of 1 orange
Juice of 1 lime
1 Pinch cinnamon
1/2 teaspoon finely minced fresh mint

Bring a saucepan of water to a boil, add the diced squash and when the water returns to the boil, drain the squash and place in a bowl.

Chop the cranberries fairly fine by pulsing in a food processor. Add them to the bowl with the squash.

Using kitchen shears, snip the clementine segments in small pieces. Add them to the bowl.

Fold in the maple syrup, orange zest, lime juice, cinnamon and mint. Set aside at least 2 hours before serving. May be refrigerated overnight.

Yield 6 servings

MAIRICO Ultra Sharp Premium Heavy Duty Kitchen Shears and Multi Purpose Scissors

Ultimate Fudge Sauce

1-cup heavy whipping cream
3/4-cup sugar
8 ounces unsweetened chocolate, finely chopped
1/3-cup corn syrup
1/4 cup unsalted butter
1 1/2 teaspoons vanilla extract
1/8-teaspoon salt

Combine whipping cream and sugar in a heavy saucepan. Place over medium heat, and cook, stirring constantly, until sugar dissolves. Stir in chocolate, corn syrup, and butter. Cook over medium-low heat, stirring occasionally, until chocolate melts and all ingredients are blended.

Remove from heat; stir in vanilla and salt. Let cool to room temperature.

Transfer sauce to jars with tight-fitting lids. Store in refrigerator.

To serve, spoon sauce into a microwave-safe bowl, and microwave at HIGH for 20-second intervals or until pourable.

Yield: 2 1/2 cups

Ball Mason 4oz Quilted Jelly Jars with Lids and Bands, Set of 12

Basic Tomato Sauce

1 (14.5-ounce) can diced tomatoes, crushed
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/2 cup dry red wine
2 tablespoons sugar
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced

Stir together all ingredients in a heavy saucepan over medium heat. Bring to a boil; reduce heat to low, and cook, stirring occasionally, 15 minutes.

Cooking with Basil

Cooking with Basil

Homemade Prego Spaghetti Sauce

4 tablespoons olive oil
2 large minced garlic cloves
1 onion, very finely chopped
2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon ground black pepper
1 teaspoon dried oregano
2 teaspoons salt
7 cups chopped fresh from the garden tomatoes (or 56 oz. canned crushed tomatoes)
1 (28 oz.) can tomato paste
1 (28 oz.) can tomato sauce
1/4 cup granulated sugar

Heat oil over medium low heat. Add garlic. Stir and cook until golden brown. Be careful not to burn garlic. Add onion and cook until soft and golden, stirring frequently. Add seasonings and tomatoes. Slowly bring to a boil on medium high heat. Let boil for 10 minutes, covered. Reduce to lowest heat. Cover and simmer 1 hour, stirring occasionally.

Yield: 12 cups or 3 quarts canned

Canning: Fill hot sauce in hot jars and process in pressure canner for 25 minutes.

Cooking with Basil

Cooking with Basil

Garlic and Oil Sauce

Also known as Salsa di Aglio e Olio

2/3 cup virgin olive oil
2 cloves garlic — finely minced
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1/3 cup reserved spaghetti cooking water

In a frying pan, heat the oil. Add the garlic and saute until soft. Add the salt and pepper. Add the reserved pasta cooking water and blend well. Cook over low heat for 1 minute.

Pour the sauce over hot spaghetti and toss to coat. Serve immediately.

Makes 1 cup

T-fal Specialty Nonstick 8-Inch 9.5-Inch and 11-Inch Fry Pan / Saute Pan Cookware Set, 3-Piece

Tony’s Town Square House Red Sauce

2 6 ounce cans tomato paste
2 28 ounce cans whole tomatoes
2 8 ounce cans tomato sauce
1 stalk celery — diced
1 onion — diced
4 cloves garlic — finely chopped
1/4 cup olive oil
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon oregano
1/2 teaspoon dried thyme
1/2 teaspoon chili powder
1/2 teaspoon dried rosemary
1/2 teaspoon paprika
1 bay leaf

Place olive oil, celery, onions and garlic in a large pot and sauté until vegetables are tender and onions are translucent. Add all of the remaining ingredients into the pot and bring to a boil, stirring occasionally. Reduce heat to low and simmer for 1 hour. Taste and add additional salt if needed.

Cooking with Basil

Cooking with Basil