Chef Julius cooks some delicious dishes

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Tale of 2 Chefs

November Pop Up Event

Saturday, 6:00p.m.

The Centered Chef Food Studios

177 N. Ada Street

www.taleof2chefs.com 

 

Take 5 Pizza Sauce

1 Tb olive oil

1/4 cup finely diced onion

1 can (14.5 oz) organic tomato puree or ground tomatoes

1 tsp sugar

1 tsp ground fennel

Directions:

Place a small saucepan on medium heat for 1minute. Next add the olive oil and heat for 1 minute more. Add the onion and sauté with a wooden spoon for 2 minutes. Lower the heat, add the tomato product, sugar and fennel. Simmer for 10-15 minutes. Let sauce cool before spreading it on pizza dough. This sauce can be used to coat pasta too.

Take 5 Cheese Sauce

2Tb flour

2Tb butter

1 cup milk

4 oz shredded cheese

1 pinch white pepper

Directions:

In a warm pan add the butter. As the butter melts add the flour and stir with a wooden spoon. Once paste mixture has formed, lower the heat and slowly whisk in the milk. Add in small amounts until the sauce doesn’t have lumps. Add the remainder of the milk. Simmer for 2 minutes and slowly add the cheese in the same manner as you did the milk. Add a pinch of the white pepper and serve. This sauce can be used for macaroni and cheese or to use a sauce for broccoli

Take 5 Sauce for Seared Chicken

2 Tb fresh lemon juice

2 tsp drained capers

¼ cup white wine

¼ cup chicken stock

1Tb unsalted butter (chilled)

Directions:

Remove seared chicken from the pan and lower the heat. Deglaze the pan with white wine. Use a wooden spoon to scrape up the brown bits at the bottom of the pan. Next add the capers and lemon juice. Allow this to cook for 2 minutes. Add the chicken stock and cook for 5 minutes more. Raise the heat a little and add the chilled butter. When the butter has melted, remove the pan and pour the sauce over the chicken.

Take 5 Sauce for Steak

2 oz diced mushroom

¼ cup low sodium beef stock

¼ cup red wine

1 tsp dijon mustard

1Tb unsalted butter (chilled)

Directions:

Remove the steak from the hot pan and set aside on a cutting board to rest. Deglaze the pan with red wine, using a wooden spoon the get the bits on the bottom of the pan. Next add the mustard. Once the mustard is incorporated, add the mushrooms. Sauté for 1-2 minutes and add the beef stock. Cook this for 1-2 minutes and add the unsalted butter. Use the wooden spoon to incorporate the butter. Once the butter has melted, spoon the sauce over your steak  

Take 5 Sauce for Vegetables or Pasta

1 tablespoon olive oil

2-3 oz tomato paste

¼ cup vegetable/ chicken stock

¼ cup white wine

2 tsp minced fresh tarragon

Directions:

In a warm saucepan, add the olive oil and tomato paste. Mix with a wooden spoon. Next add the wine and stock. Allow this mixture to simmer for at least 10 – 15 minutes. Remove from the heat and add the tarragon. Toss this sauce with pasta or vegetables

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s