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Below are my signature sauce recipes. Use them as dressings, drizzles,
dips and side dishes. Enjoy!
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Romesco
Makes: 2 cups
Tools: 1 T, 1 tsp, knife, cutting board, sheet pan, parchment, blender, medium sauté pan, long spoon, spatula, garlic press
Ingredients
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1 Red Bell Pepper – diced
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1⁄2 pint Grape Tomatoes
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1⁄2 cup Extra Virgin Olive Oil
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1 Garlic clove, minced
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1⁄2 cup Marcona Amonds – chopped and toasted (or use blanched slivered almonds and toast)
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2 T Red Wine Vinegar
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1 tsp Sweet Paprika
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1⁄4 tsp Kosher Salt
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1⁄4 tsp Cayenne – optional
Preheat oven to 400º convection. Toss red pepper and tomatoes lightly in olive oil. Place on sheet pan lined with parchment and roast 20 minutes until slightly browned. Toast almonds in a medium sauté pan over medium heat. Watch carefully. Blend all ingredients in blender until smooth.
Cashew Caesar Dressing
Makes: approx. 1 cup
Tools: Blender, 1⁄2 tsp, 1 T, 3⁄4 cup, knife, cutting board, lemon squeezer, long spoon, spatula, small pot or kettle
Ingredients
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3⁄4 cup Cashews – unroasted, unsalted
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3⁄4 cup Hot Water
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1⁄2 tsp Kosher Salt
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2 T Fresh Lemon Juice
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1⁄2 tsp Dijon
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1 T Capers
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2 T Extra Virgin Olive Oil
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pinch Black Pepper
Combine all ingredients in high-speed blender. Let sit for 3 minutes for cashews to soften. Blend until smooth and consistency is slightly thick.
Charred Scallion Salsa
Makes: approx. 2 cups
Tools: Cast iron pan or sauté pan, 1T and 1cup measure, blender
Ingredients
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2 bunches Scallion - washed, dried and uncut
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2 tsp ground Coriander
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1 T ground Cumin
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1 Jalapeno, chopped, seeded, keep some seeds if you want it spicy
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1 cup Italian Parsley, chopped
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Juice of 1 Lemon - more to taste
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1/2 cup Extra Virgin Olive Oil – pour in slowly, may not need all
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1/2 tsp Kosher Salt
Char whole scallions in a seasoned cast-iron pan or lightly oiled sauté pan. Remove stems after cooking and chop coarsely. Add to blender with remaining ingredients and blend until slightly smooth.
Arugula Pesto
Makes: approx. 2 cups
Tools: Blender, 1⁄4 tsp, 1 tsp, 1⁄4 cup, garlic press, knife, cutting board, long spoon, spatula
Ingredients
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1⁄4 cup Extra Virgin Olive Oil + 1 T after blended if needed
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1 Garlic clove – minced
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1 handful Arugula
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1 handful Spinach
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1 pack fresh Basil leaves
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2 T Lemon juice
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2 T Water
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1 tsp Red Wine Vinegar
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1⁄4 cup Pumpkin Seeds
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1⁄4 tsp Kosher Salt
Combine all ingredients in high-speed blender. Blend until smooth and consistency is slightly thick.
Gremolata Drizzle
Makes: approx. 1 cup
Tools: Blender, 1⁄4 tsp, 1 T, knife, cutting board, lemon squeezer, long spoon, spatula, zester
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1 bunch Italian Parsley (or Cilantro), long stems removed and rough chopped
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1 pack Basil, thick stems removed
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5 T Extra Virgin Olive Oil
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2.5 T Fresh Lemon Juice
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1⁄2 small Garlic clove
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1 T Lemon Zest – add after blended
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1/4 tsp Kosher Salt
Combine all ingredients in high-speed blender. Blend until smooth.
Chimichurri
Makes: approx. 2 cups
Tools: 1 tsp, 1⁄4 cup, knife, cutting board, garlic press, blender
Ingredients
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3/4 cup Extra Virgin Olive Oil
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6 T Red Wine Vinegar
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1 bunch Italian Parsley – chopped
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1 bunch Cilantro – chopped (can be replaced with Italian parsley)
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1 small Shallot – diced, approx. 1 T
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1 Garlic clove – minced
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1⁄2 tsp Red Pepper Flakes
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1 T dried Oregano
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1 tsp Kosher Salt
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1⁄4 tsp Black Pepper
Set aside 2 T cilantro and 2 T parsley. Add all remaining ingredients to Vitamix. Blend lightly. Stir in remaining cilantro and parsley.
Cilantro Chutney
Makes: 1/2 cup
Tools: 1⁄4 tsp, 1 T, 1⁄4 cup, 1/3 cup, lemon squeezer, Vitamix, knife, cutting board
Ingredients
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1 1⁄2 bunches Cilantro
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1 pack Mint leaves
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1⁄4 cup Yellow Onion – chopped
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1/3 cup Water
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1 T Lime Juice
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1” Serrano pepper – chopped, without or with seeds depending heat tolerance
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1 T Extra Virgin Olive Oil
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1/2 tsp Kosher Salt
Combine all ingredients in high-speed blender. Blend until rough chopped.
Tart Basil Vinaigrette
Makes: 1 cup
Tools: 1⁄4 tsp, 1 tsp, 1⁄2cup, 1 cup, Vitamix
Ingredients
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2 big bunches Basil
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1/2 cup Extra Virgin Olive Oil
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1/4 cup Apple Cider or Red Wine Vinegar
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1 tsp Dijon - optional
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1 Garlic clove, minced - optional
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1/4 tsp Kosher salt
Combine all ingredients in high-speed blender. Blend until smooth.
Herby Sauce
Makes: 1 cup
Tools: 1 tsp, 1/2 cup, 1 cup, Vitamix
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2 bunches of herbs, choose two: Italian Parsley, Dill, Basil, Cilantro, Mint
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3/4 cup Extra Virgin Olive Oil
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6 T Apple Cider, Red Wine Vinegar, Champagne Vinegar or Lemon Juice
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1 tsp Cumin - optional
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1 Garlic clove, minced - optional
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1 T Shallot - optional
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1 tsp Dijon - optional
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pinch Red Pepper Flakes or half Jalapeño - optional
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1/4 tsp Kosher Salt
Combine all ingredients in high-speed blender. Blend until smooth.