Recipes On Rails: New Recipes tagged with Italian,sauce

Gorgonzola Sauce

2012-05-19 21:40:03 UTC

Ingredients:

Default
2.0 ounce Shallots
2.0 tablespoon Butter
0.5 cup Wine, White
0.5 cup Stock, Chicken
6.0 ounce Cheese, Gorgonzola
1.5 cup Cream, Heavy
4.0 ounce Marscapone

ThermoMix Recipe
60.0 gram Shallots or leeks
60.0 gram Butter
100.0 milliliter Wine, White
100.0 milliliter Stock, Chicken
170.0 gram Cheese, Gorgonzola
350.0 gram Cream, Heavy
100.0 gram Marscapone or cream cheese

Instructions:

ThermoMix:

Clean the shallots or leeks (here I'm using leeks). Cut into quarters.

With TM set to speed 7 for 5 seconds, and running, drop shallots or leeks through lid onto blades.

Scrape down the shallots/leeks. Add butter and process for 5 minutes at 90C at speed 1.

Add white wine.

Process at 100C for 6 minutes at speed 1, or until most of the wine is evaporated. Can use Varoma temp. if you watch it and make sure it doesn't burn.

Add stock. Process at 100C for 6 minutes at speed 1, or until most of the stock is evaporated. Can use Varoma temp. if you watch it and make sure it doesn't burn.

Add Gorgonzola, marscapone (or cream cheese) and heavy creamm. Process at 90C for 15 minutes at speed 2.

Adjust seasonings (I usually don't need to add anything). Give it a spin at speed 7 for about 3 seconds to makes sure all the cheese is dissolved. Enjoy.

Lobster Ravioli with Gorgonzola Sauce.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/1

Meat Sauce

2012-05-18 07:32:19 UTC

Ingredients:

0.25 pound Mushrooms trimmed
1.0 each Bread slice fresh
2.0 tablespoon Milk
1.0 pound Ground Beef 85% lean
1.0 tablespoon Oil, Olive
1.0 each Onion Large, minced
6.0 clove Garlic minced
1.0 tablespoon Tomato Paste
1.0 can Tomatoes, Diced 14.5 oz can
1.0 tablespoon Oregano fresh minced
1.0 can Tomatoes, Crushed 28 oz. can
0.25 cup Cheese, Parmesan grated

Instructions:

Assemble ingredients

Coarsly chop the mushrooms.

Then process the mushrooms in a food processor, and reserve.

Without cleaning processor bowl, add the bread, milk, 1/2 teaspoon salt, and black pepper to taste.

Process until a paste is created.

Add the beef and process until all is well combined. About 6 pulses.

Finely dice the onion.

Heat the oil in a large saucepan over medium high heat. Add onion and mushrooms. Cook till veggies start to brown, and leave a fond on the bottom of the pan.

Add garlic and tomato paste. Cook till tomato paste starts to brown.

Add the liquid from the diced tomatoes and the oregano (reserve some of the oregano). Use the liquid to deglaze the pan, scraping up all brown bits.

Stir in the meat mixture, breaking up any chunks of meat. Cook until meat loses its color, but don't brown the meat.

Add the diced and crushed tomatoes.

Reduce heat to low, and simmer.

After about 30 minutes, when sauce thickens, stir in the cheese and reserved oregano. Adjust seasonings and serve.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/603

Stufato Sauce

2012-05-19 03:07:04 UTC

Ingredients:

40.0 gram Shallots
10.0 gram Garlic
50.0 gram Oil, Olive
1.0 can Tomatoes drained 28oz.
0.25 teaspoon salt
0.5 teaspoon Sugar
2.0 tablespoon Butter
0.25 cup Basil, Fresh chopped

Instructions:

Clean the garlic and the shallots.

Add olive oil to the ThermoMix. Set ThermoMix to speed 7 for 5 seconds. Drop garlic and shallots onto spinning blades through hole in the lid. Process for 5 minutes at 100C at speed 2. (If you don't have a ThermoMix, mince shallots and garlic. Saute in olive oil till soft and fragrant.)

Add 1 can of drained whole tomatoes, the salt, sugar, and black pepper to taste (can add some pepper flakes if you want it spicier). Process at 90C for an hour at speed 2.

Add butter and process at speed 5 for 5 seconds. Add basil and process at speed 3 reverse for 5 seconds. Adjust seasonings and use.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/645

Tomato Sauce

2012-05-19 22:26:15 UTC

Ingredients:

Main
5.0 pound Bones, beef cleaned and rinsed
4.0 each Carrot chopped
1.0 bunch Celery chopped
6.0 each Onion very large onions - chopped
6.0 can Tomatoes, 7-11
0.3 pound salt
0.4 pound Sugar
10.0 gram Pepper, Black
67.0 gram Garlic Powder
2.25 cup Cheese, Parmesan grated
0.5 cup Oregano slightly heaping
0.5 bottle Wine, Red

Instructions:

Assemble the ingredients (bones are missing from the picture and I have used the fresh oregano option.)

Brown bones in oven at about 450ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F Add one of the onions, some celery and one of the carrots as the bones roast. Meanwhile, saute the chopped veggies in some olive oil. As they finish cooking, add the bones and roasted veggies. Bones should be brown and veggies starting to carmelize.
Deglaze roasting pan with some red wine. Add deglaze liquid to the veggies and bones.

Put the tomatoes in a large pot. Rinse the cans into one of the cans with hot water. Add the sugar and salt to the hot water and stir to disolve. Add to the sauce. Add the bones deglazed veggies, and remaining ingredients and simmer for hours.

Remove bones and process through food mill.

Process in pressure cooker. 15# pressure for 10 minutes for quarts. 10# pressure for 10 minutes for pints.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/8