Easy Ranch Dressing

This easy herbed ranch dressing takes just minutes to make, and will keep in the fridge for about 3 weeks. I use fresh chives because they grow in my garden, but dried chives or finely diced green onions could be substituted. As written, this recipe produces a creamy, flavorful dressing perfect for drizzling over salads or using as a spread on sandwiches. For ranch dip, increase the amount of sour cream by 1/4 cup for a thicker consistency.

Sarah's Marinara Sauce: an authentic take on the Italian staple

Delicious homemade marinara is easy and straightforward to make.  Mushrooms and onions add depth to the flavor, while basil, oregano, parsley, and bay leaves create the sweet-sharp-fresh notes that characterize authentic Italian marinara.  I use grated carrot and a sweet white wine like pinot grigio to balance the acidity of the tomatoes.  The result is a complex and richly flavored sauce that is neither too sweet nor too tart, and which can be used in a wide variety of Italian dishes.  I like to make this sauce in a huge batch and store the extra in mason jars for future use.  It keeps for up to two months in an airtight container in the fridge.  

Ingredients

6 tbsp olive oil
1/2 large yellow onion, diced
1 cup white mushrooms, sliced (optional)
(4) 14.5 oz cans diced tomatoes
(2) 6 oz cans tomato paste
1 cup white wine
1 carrot, finely grated
2 cloves garlic, crushed
1 tsp salt
1 tsp dried oregano or small handful fresh leaves, stems discarded
1 tsp dried basil or small handful fresh leaves, thinly sliced
1-2 dried bay leaves
bunch fresh parsley, finely chopped with stems discarded

Directions

1.  Heat the olive oil over med-low in a large pot.  Add the onion and mushrooms, and saute until the onions are clear but not brown, 3-4 minutes.

2.  Add the diced tomatoes, tomato paste, and white wine, stirring to fully mix all the ingredients.

3.  Bring the mixture up to a simmer.

4.  Add the carrot, garlic, and all spices, stirring to fully incorporate.

5.  Reduce heat to low and cover.

6.  Simmer covered for 2-3 hours, stirring every 30 minutes or so.  After about 1 hour, taste the sauce and adjust the seasoning.  Too sweet?  Add a little more oregano.  Too tart?  Add more grated carrot, or add sugar 1 tsp at a time.   Too sharp?  Add a little more basil.

7.  Remove the bay leaves and serve.

Chicken and Leeks with Cream Sauce: light summer fare

Leeks and spices infuse chicken cutlets and cream with a subtle blend of flavors, and shrimp add a little additional complexity to this flavorful dish. This is my reinterpretation of a recipe that was published in the LA Times in 1982. My mom pulled it out of an old file of newspaper clippings, scanned it, and emailed to me recently. I got a leek in my Full Circle Farm produce box this week, so decided to give her recipe a try. I'm glad I did -- it was delicious!

Ingredients

1 large leek

2 large shallots, chopped

4 tbsp butter, divided

1/4 tsp ground marjoram

1 bay leaf

2-3 sprigs fresh thyme (may sub 1/8 tsp ground thyme)

1 lb boneless skinless chicken breasts cut into sections (may use tenders) 

salt and pepper

3/4 cup chicken broth

1 cup heavy cream

large handful cooked shrimp, tails removed

Directions

1.  Wash and cut the leek in half.  Julienne 1 cup of leek in small pieces approximately 1/8-1/4" wide and set aside.  Coarsely chop the rest.

2.  Using med-low heat, melt 2 tbsp butter in a large skillet or pot with a lid.  Add the coarsely chopped leeks and shallots.  Saute until softened, approximately 3 minutes, but do not brown.

3.  Add the marjoram, thyme, and bay leaf, stirring to incorporate.

4.  Add the chicken pieces, lightly sprinkling with salt and pepper.  Cook approx 2 minutes per side, then reduce the heat to low and cover.

5.  Allow the chicken to cook, covered, over low heat until cooked through but not tough, approx 10 minutes for medium sized pieces.  

6.  Remove chicken to a plate and cover.

7.  Add broth to the pot, raise heat to med-high, and boil until liquid is almost completely absorbed.  

8.  Add the heavy cream and reduce slightly on med-high heat until approximately 3/4 cup of liquid remains.

9.  In a separate saucepan, melt 2 tbsp of butter over med-low heat.  Add the julienned leeks and saute for 1-2 mins.

10.  Using a wire basket strainer, strain the cream from the large pot into the small saucepan.  (Discard the spices, shallots, and cooked leek left in the strainer.)  Stir to incorporate.

11.  Add the cooked shrimp to the cream sauce and heat for approximately one minute.  

Serve the chicken topped with cream sauce and shrimp.  Rice and raw veggies are a nice compliment to this light summery dish.  

On that note, I found it interesting that the original recipe was published on Dec. 2, 1982.  I wouldn't think to serve this meal in winter... but then again, winter days in Seattle don't look much like those in sunny Los Angeles.

Mushroom-Basalmic Sauce: a perfect topping for steaks

Flavorful crimini mushrooms shine in this tangy reduction, but it works with any type of mushroom. (Note:  if you choose portobello mushrooms, remove the black gills.)  Serve atop a delicious grilled steak, or spoon it onto a side of pasta.

Ingredients

1/2 lb mushrooms, sliced
1/2 cup olive oil
1/2 cup chopped shallots
2-3 garlic cloves, minced
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
Optional spices:  pinch oregano, basil, marjoram, thyme, and/or rosemary

Directions

1.  Heat the olive oil in a large skillet over medium heat.

2.  Add the mushrooms, stirring to fully coat them in the oil, and saute for 3 minutes.

3.  Add the shallots, garlic, and dried herbs.  Saute for 2 additional minutes.

4.  Add the vinegar and Worcestershire sauce, stirring to fully incorporate.  Bring to a simmer and then reduce the heat to low.

5.  Allow the sauce to simmer for 20-25 minutes, stirring occasionally to prevent scorching, until it begins to look like a syrup.  Remove from heat and serve.

Reheating note:  This sauce will keep in the fridge for up to 3 days.  Reheat in a small pan over low heat, stirring to prevent scorching.