Basic sauces Archive

Sweet peppers sauce for pasta

Posted 30/09/2012 By Francois

Sweet peppers sauce for pasta

Production: 20 – 1 pint  Jars
Preparation: 45 Minutes
Cooking: 2 Hours
Canning (pressure canner): 25 Minutes of processing under  11 lbs of pressure

Today, with our sweet pepper sauce, we are canning some great summer flavors so we can enjoy them during the cold season.

This 100% vegetarian sauce harmoniously combines the tastes of peppers, onions and tomatoes. It is ideal to brighten our winter tables. Chunks of crunchy vegetables remain well below the tooth even after months on the shelf.

This sweet pepper sauce is also perfect for busy people who are short of time but want to eat well. Simply cook the pasta to your taste, open a jar of sauce, heat it and voila. In less than 30 minutes you get a tasty dish of pasta that only need a nice loaf of bread and a good wine.

Brimming with tasty vegetables, this sauce is very easy to prepare and a perfect alternative to the often too salty industrial products available in supermarkets.

This sauce keeps well in the refrigerator for a few days, a few weeks in the freezer, but several months if you take the time to can it. Indeed preserved in this way it retains all its nutritional qualities and taste for at up to 12 months on a shelf.

Sweet peppers sauce

We invite you to discover the pleasure of making your own homemade preserves and to embark on this adventure with the help of our free home canning guide that will explain in detail each step of the process.

Ingredients:
Sweet Green peppers – [4]
Sweet Red peppers – [4]
Sweet Yellow Peppers – [2]
Orange peppers (sweet) – [2]
Plum Tomatoes (28 oz. can / 796 ml.) – [7]
Garlic cloves – [16]
Celery (sticks)  – [10]
Tomato paste (13 oz. can) – [2]
Hot bird pepper – [6]
Olive oil – [1 cup]  (250 ml.)

Steps:
1- Finely chop the hot chillies and the garlic.
2- In a large saucepan heat 3/4 cup of olive oil, add the chilli and garlic. Cook one minute over medium heat.
3- Add the tomatoes and dried herbs. Mix well and simmer for 2 hours, stirring occasionally.
4- Wash, core and cut the sweet peppers into large cubes. Set aside.
5- Peel the onions, celery and cut into pieces (size similar to peppers).  Set aside.
6- Cook the onions and celery in a little olive oil for about 3 minutes over high heat. Add to the sauce.
7- Cook the peppers in a little olive oil approximately 1 minute. Add to the sauce.
8- Add the tomato paste, bring to a gentle boil over medium heat and simmer for about 10 minutes.
9- Coarsely chop the parsley and add to the sauce.
10- Fill the jars, close them well and treat them for conservation.

– – – Home Canning process – – –

25 Minutes of pressure canning under 11 lbs of pressure

Spicy grains of paradise meatballs sauce

Posted 22/04/2012 By Francois

Spicy grains of paradise meatballs sauce

Production: 10 – Serving
Preparation: 30 Minutes
Cooking: 2 Hours

Tasty meatballs in a generous sauce, brimming with vegetables and seasoned with a nice scent of exotic pepper. What better way to satisfy even the heartiest appetites?

Very easy to prepare and a snap to kept in the freezer, this sauce is ideal for a beautiful family meal or for lunch boxes main course.

The little “secret” of this recipe is the use of Guinea pepper which enhances the taste of the meatballs and adds a unique flavor to the one from the Piquín chili used in the sauce.

Guinea pepper is one of the few spices from sub-Saharan Africa. It had its heyday in Europe around the twelfth century and then was superseded by the spices imported from India by Marco Polo. Also known as grains of paradise, this “fake” pepper is slightly lemony, it contains touches of ginger and cardamom. Unlike pepper, grains of paradise withstands cooking, so it is ideal for stews or soups.

Feel free to experiment with different spices to make this simple recipe a truly unique dish!

Spicy grains of paradise meatballs sauce

Spicy grains of paradise meatballs sauce steps 1  Spicy grains of paradise meatballs sauce steps 2  Spicy grains of paradise meatballs sauce steps 3

Ingredients:
Ground Beef – [1 lbs.]  (454 g.)
Minced Pork – [1 lbs.]  (454 g.)
Garlic cloves – [4]
Celery (sticks)  – [3]
Green pepper (sweet) – [1]
Red pepper (sweet) – [1]
Onion (large) – [1]
Diced tomatoes  (28 oz. can / 796 ml.) – [2]
Tomato paste (5.5 oz/163 ml can) – [1]
Laurel leafs – [3]
Salt – [1 teaspoon]  (5 ml.)
Freshly ground black pepper  – [1 teaspoon]  (5 ml.)
Guinea Pepper  – [1/2 teaspoon]  (3 ml.)
Egg (large) – [1]
Olive oil – [1/4 cup]  (65 ml.)
Dried Piquin Chilli – [1/2 teaspoon]  (3 ml.)

Steps:
1- Mince one clove of garlic and a quarter of an onion finely.
2- Grind the Guinea pepper.
3- Mix the two meats with the Guinea pepper, the garlic and the minced onion.
4- Shape into small balls (makes about 45 meatballs).
5- In a large saucepan, cook the meatballs completely in the oil, remove from pan and reserve.
6- Cut into large dice the celery, peppers and remaining onion. Mince the remaining 2 garlic cloves.
7- Mash Piquín peppers in oil and sauté all the sliced ​​vegetables for about 5 minutes.
8- Add the canned tomatoes, tomato paste, bay leaves, salt and pepper. Mix and bring to a boil.
9- Reduce heat and simmer the sauce for about 30 minutes.
10- Add meatballs to sauce and simmer for another hour.
11- Serve on your favorite pasta.

Creamy Garlic and Prosciutto Pasta

Posted 12/03/2012 By Francois

Creamy Garlic and Prosciutto Pasta

Production: 2 – Serving
Preparation: 10 Minutes
Cooking: 10 Minutes

Today, we revisit one of the first recipes published by JeBouffe.

After some experimentation, we have slightly modified it and now deliver a final version.

As mentioned in the presentation of the first version, this sauce is “halfway between the carbonara and nirvana ….. will delight fans of creamy pasta”.

Easy to prepare, it perfectly combines garlic, Prosciutto, black pepper and fresh herbs. Cream and Parmesan coat everything with a smooth film that blend all the flavors perfectly.

Warning: This little treat does not support attempts to light version. So eat in moderation but, please, do not try to water it down.

It can also be used as a side dish for grilled meats.

Creamy Garlic and Prosciutto Pasta

Ingredients:
Garlic cloves – [6]
Prosciutto ham – [1/4 lbs.]  (115 g.)
35% Cream – [1 1/2 cup]  (375 ml.)
Olive oil – [2 tablespoons]  (30 ml.)
Greated Parmesan – [1 cup]  (250 ml.)
Fresh Basil – [2 cups]  (500 ml.)
Green Onions – [6]
Coarsely ground black pepper  – [2 tablespoons]  (30 ml)

Creamy Garlic and Prosciutto Pasta steps 1 Creamy Garlic and Prosciutto Pasta steps 2

Steps:
1- Cut the prosciutto into small dices.
2- Peel and coarsely chop the garlic.
3- Start cooking the pasta.
4- Chop green onions into rings. Separate the white parts from the green parts.
5- In a pan cook the prosciutto, in oil, over medium heat (3-5 minutes).
6- Add the garlic and the onion rings (white parts).
7- Stir to prevent browning of the garlic and keep cooking for 2 minutes.
8- Add the cream and heat it slowly, stirring regularly.
9- Add the grated parmesan and stir to melt in the sauce.
10- Remove from heat when the sauce starts to simmer.
11- Pour the hot pasta to the sauce and mix well. If necessary add a little cooking water to extend the sauce.
12- Add the black pepper and mix well.
13- Place in a large serving platter and top with basil and sliced ​​onions (green parts).
14- Serve immediately.

Pork Chops Pasta Sauce

Posted 27/10/2011 By Francois

Pork Chops Pasta Sauce

Production: 6 – Serving
Preparation: 10 Minutes
Cooking: 3 Hours

This flavorfull sauce will seem unusual but suprisingly good to the fans of traditional sauces.
Try it now!!

Almost a pork and onions stew, this sauce is smooth after the slow cooking of the meat, slightly sweeted by the onions and a little spicy thanks to the hot peppers.
Ideally served over wide pasta (Fetuchini, Linguini etc.) or large cut pasta like the Penne.
Easy and economical, this recipe will quickly become a favorite on your table.

Note-1: For a perfect sauce: use chops on the bone or add a soup bone to step 6

Note-2: Piquin chili pepper can be replaced by standard ground chili but you will need to double the mesure. The Piquin, although strong, is a very fragrant pepper. Ground Chili is not that strong and a little bland.

Pork Chops Pasta Sauce

Ingredients:
Olive oil – [1/4 cup]  (65 ml.)
Pork chops – [6]
Onion (large) – [3]
Garlic cloves – [6]
Plum Tomatoes (28 oz. can) – [2]
Dried thyme – [1 tablespoon]  (15 ml.)
Italian Seasoning  – [1 tablespoon]  (15 ml.)
Tomato paste (5.5 oz. can) – [1]
Dried Piquin Chilli – [1 teaspoon]  (5 ml.)
Salt & Pepper to taste
Greated Parmesan to taste

Steps:
1- Slice the onions. Peel, grits and cut the garlic into pieces.
2- In a large pot, sear the chops in the oil and cook 5 minutes. Pepper the chops.
3- Remove chops and set aside.
4- In the same pot, add the chili and brown the onions and garlic for 3-4 minutes.
5- Add the tomatoes (with juice), tomato paste, thyme and the Italian spices blends.
6- Put back the chops, cover and simmer over low heat for 3 hours.
7- Salt and pepper to taste.
8- Serve over hot pasta.

Chicken Vol au vent with Buttered Leeks

Posted 22/08/2011 By Francois

Chicken Vol au vent with Buttered Leeks

Production: 2 – Serving
Preparation: 10 Minutes
Cooking: 10 Minutes

A delicious quick meals to help “use” the remains of the previous day’s chicken.
You can easily vary the vegetables in the sauce and side dishes as well as the spices.

For us it is with sea salt, Madagascar pepper and fresh nutmeg that we like it.

Chicken Vol au vent with Buttered Leeks

Ingredients:
Vol au vent crust – [2]
Cooked Chicken – [1 cup]  (250 ml.)
Carrots – [1/2 cup]  (125 ml.)
French Shallots  – [1/2 cup]  (125 ml.)
Leek – [1]
Flour (all purpose) – [3 tablespoons]  (45 ml.)
Olive oil – [3 tablespoons]  (45 ml.)
Milk – [1 cup]  (250 ml.)
Butter – [1/2 cup]  (125 ml.)
Ground Nutmeg – [1/4 teaspoon]  (1 ml.)
Pepper  – [1/2 teaspoon]  (3 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Paprika – [1/2 teaspoon]  (3 ml.)

Steps:
1- Cut the carrots into small cubes and chop the shallots.
2- Cut the chicken into pieces.
3- Cut the leeks into rings.
4- In a medium saucepan, heat oil and cook the carrots and shallots over medium heat.
5- When the shallots are turning clear, add the chicken and keep warm over low heat.
6- In a medium saucepan, place half the butter and melt over medium heat.
7- Add flour and stir with a whisk while heating to cook the flour.
8- Add the milk, stirring constantly until thickened. Add milk if the sauce is too thick.
9- Pour the chicken, carrots and shallots mixture in the sauce and mix well.
10- Add salt, pepper and nutmeg. Keep warm over low heat.
11-  Wipe the skillet and melt remaining butter in it.
12- Cook the sliced ​​leeks in the butter for 3-4 minutes to soften.
13- Put a vol au vent crust on each plate and pour the chicken sauce in it.
14- Place half the leeks on each plate.
15- Decorate with paprika.