I’ve posted a number of tomato sauce recipes here on the blog before (See here, here, and here), however, I think this recipe is one of the basic recipes that every new cook should learn to make and perfect. Keep in mind that there is not really any right or wrong way to make tomato sauce. Every family has their own “traditional” recipe with its own unique flavors but the recipe in this post is meant to be a base outline of a from-scratch tomato sauce….
A roux is a lovely thing. I’ve defined it before as a combination of fat (typically butter) and flour cooked over low heat used to thicken soups and sauces. While this description is accurate it does not give the roux the acclamation that it truly deserves, in my opinion.
Made with only a handful of ingredients a roux is something that not only thickens a dish but is something that brings the base flavor of the dish to the forefront. It is the jumping off place from which the rest of the dish will start. This makes the simple roux an integral part of numerous dishes.
The recipe for a basic roux is simple, it begins with some type of fat, often butter or in the case of gravy drippings from cooked meat. Many times a roux is made in conjunction with sauted vegetables such as in a mushroom gravy, or a soup. Over medium high heat the fat is melted and flour whisked in. It’s important to completely blend the flour into the fat so that a smooth paste forms, if it is not blended completely the sauce, gravy or soup will become lumpy. Allow the roux to cook for a minute or two to cook down the flour a bit. This step is also important because not allowing the flour to cook will cause the sauce to become paste like instead of smooth. However be sure to not overcook it, because that can change the flavor or burn.
To show how a roux can be used I decided to include one of my favorite macaroni and cheese recipes. I am a huge fan of macaroni and cheese in all its fashions but this one is an easy go to that I make all the time. It’s also a great kid pleaser if your wondering.
Adding a pan sauce to a dish is the easy way to take a simple piece of chicken or a plain steak and take it to another level. Whether you go with a light and silky sauce to blanket a chicken breast or something bright and tangy to go with a steak a little sauce can go a long way.
Pan sauces are typically made up of whatever is on hand, so they come together quickly and can be very different each and every time they are made.
The base of the pan sauce actually comes from the fond or browned bits left on the bottom of the pan from cooking the meat. Once the meat or fish is cooked through it is removed from the pan aromatics are added to saute and pick up some of the flavor left in the pan. Next, a liquid such as wine or broth is added in a process called deglazing. In this process, the liquid and aromatics simmer helping the fond to release from the bottom of the pan as well as concentrating the flavors together. When the sauce is reduced final enhancements such as adding butter, cream or jams are added before serving. Step by step instructions can be found at the bottom of the page.
These kinds of sauces are meant to be experimented with and following exact steps is not necessary. Below I added a few of my favorite combinations for pan sauces.
Combination 1 – Shallot, wine or broth, lemon, & oregano
Combination 2 – garlic, sun-dried tomatoes, broth, & cream
Combination 3 – Garlic, Onion, Sherry, & Butter
How to Make a Pan Sauce
1 – Sear the meat of choice in the pan over medium-high heat (finish in the oven if necessary – See How to Cook a Steak).
2 – Remove the meat from the pan and set aside.
3 – Add aromatics (onion, garlic, herbs, etc.) to the pan & saute over medium-high heat for 1 minute.
4 – Deglaze the pan with liquid (broth, wine, etc.). Stir and scrape the browned bits from the bottom until well blended and reduced to desired thickness.
5 – Reduce the heat and finish with final ingredients (butter, cream etc.).
6 – Return the meat to the pan and toss to coat.
7 – Serve immediatly.
We have moved days, instead of the second Tuesday of the month Cooking Lessons will now be on the second Monday of the month. It’s what seems to work best, I’m sure you don’t mind do you?
Back to lessons!
Being able to serve the perfect steak is a skill that every cook should know, unless of course you are a veggie person, in which case this post will still be a good read for you since the skills can be transferred.
My preferred method for cooking steak utilizes a good sear and finishes in the oven. I like this method because it produces a crisp crust and a perfectly tender and juicy inside. While I like a very rare steak this method allows for virtually any type of finish from black and blue to well done.
Personally, I tend to think that good steak is worth the price, especially if it’s going to be the star of the show. I prefer a well marbled, grass fed steak from a local butcher. The butchering process is very important to the flavor of the meat so having a good butcher is key. If you don’t have a preferred butcher just choose the best-looking cut you can find. It does take time to learn what is best, so just keep trying until you find something that you really like.
How to Cook a Perfect Steak
| Thickness | 1 inch | 1 ¼ inches | 1 ¾ inches | For ea. Additional ¼ inch |
| Rare | 8 Min. | 10 Min. | 12 Min. | +1 Min. |
| Medium Rare | 10 Min. | 12 Min. | 14 Min. | +1 Min. |
| Medium | 13 Min. | 15 Min. | 17 Min. | +1 Min. |
| Medium Well | 18 Min. | 20 Min. | 22 Min. | +1 Min. |
| Well Done | 20 Min. | 23 Min. | 35 Min. | +1 Min. |
Cooking a great steak does not have to be hard or scary, these steps help to make it super easy and can be transferred to other meats such as roasts, and pork chops.
Now once you have mastered the skill of cooking a steak and making salad dressing you can very easily put together a simple meal of steak and salad without too much trouble. Add some fresh bread from the market and a glass of wine and you have a luxurious and fancy meal that will be sure to please.
Learning how to make basic salad dressing is a staple in cooking skills. It teaches you how to balance and enhance flavors. From here it is easy to see how flavors blend together in sauces and more complex dishes.
I put together a simple infographic that explains my basic formula for developing different salad dressing. With this formula you can come up with just about every salad you can think of.
Good quality oil is the base for just about every salad dressing, however the oil you use is completely dependent on the type of dressing you are making and your preferences. Olive oils, grape seed, avocado, sesame, or flavored oils are all great options.
Next add an acid, typically vinegar, but also lemon and lime juices work as well. This again is dependent on the type of dressing and personal preference.
Finally add your flavor enhancers, which can be as simple as a few herbs.
This is a great basic vinaigrette dressing that is simple and easy enough for anyone to make, however that doesn’t have to be the end if you are looking for something a little more fun.
You can continue to add things for sweetness such as sugar, honey, jam or fruit. If you are hoping for a creamy dressing the addition of buttermilk, sour cream, cheeses, and mayonnaise are all great options.
Additionally adding things like sriracha, peanut or almond butters, fish sauce and the like are also options that will add a lot of diversity to your salads.
Below are some of my favorite dressing recipes, ones that we use in our home every day.
Lemon Shallot Vinaigrette – olive oil, lemon zest, lemon juice, Dijon mustard, white wine vinegar, garlic
Honey Mustard – olive oil, natural honey, Dijon mustard, salt
Peanut sauce – sesame oil, peanut butter, garlic powder, ground ginger, soy sauce, vinegar, lime juice
Greek – Olive oil, Red wine vinegar, oregano, lemon juice, feta cheese
Butter milk Ranch – buttermilk, mayonnaise, parsley, chives, dill, salt, pepper, garlic
Maple Cider – olive oil, maple syrup, apple cider vinegar, salt, walnuts