Sunday, August 22, 2010

Chicken Zucchini White Sauce

Here is the fifth sauce. This is one of my favorites of the night. This involves using chicken and zucchini cooked in a buttery white sauce.

Serves 4-6
Preparation Time: 5 mins
Cooking Time: 20 mins
Printable Recipe


300g boneless chicken breast, cubed
2 zucchinis, cut in half lengthwise and sliced
2 tbsp salted butter
2 tbsp flour
2 cups whole milk (2%)
1 medium onion, chopped
Salt and pepper to taste


1. In a large pot, heat oil over medium-high heat. Cook chicken and add a bit of water along the process to prevent from browning. Cook until all white. Remove from heat and shred chicken with two forks. Reserve.

2. Cook zucchini until soften and reserve with chicken.

3. In the same pot, melt butter over medium heat. Cook onion until transparent.

4. Blend in flour until stir until homogeneous

5. Slowly pour in milk, stirring constantly.

6. Simmer until it thickens. Incorporate in the chicken and zucchini and let it cook for 1-2 mins until warm. Season with salt and pepper to taste.

Sunday, August 15, 2010

Carbonara Sauce

Here is the fourth sauce. I always thought that carbonara was a tomato based sauce. It is in fact slices of bacon in a egg-based sauce. Anything involving bacon tastes really good, try this one out!

Serves 4-6
Preparation Time: 5 mins
Cooking Time: 10 mins
Printable Recipe


8-10 slices bacon, cubed
1 1/4 cup half-and-half cream (15%)
3 eggs
1/4 cup grated parmesan
Pepper to taste


1. Heat skillet over medium heat. Cook bacon until soft and slightly brown.

2. Add in cream and eggs and stir until smooth and thick.

3. Incorporate parmesan and stir until it melts. Season with pepper to taste. Serve.

Sunday, August 8, 2010

Creamy Cheese Sauce with Bacon

Here is the third sauce. Classic creamy cheese sauce involves using flour, butter and milk to make a béchamel sauce. This recipe uses crème fraiche instead and bacon is added also. Try it and I guarantee you that you will love it!

Serves 4-6
Preparation Time: 15 mins
Cooking Time: 15 mins
Printable Recipe


50 g butter
200g tub crème fraiche
about 450g grated marble cheddar
5 tbsp grated parmesan cheese
5 slices bacon, cooked and cubed


1. In a saucepan, melt butter over medium heat.

2. Add crème fraiche, cheddar, parmesan and stir until thick and cheeses melt. Season with pepper to taste.

3. Incorporate cooked bacon and serve.

Tuesday, August 3, 2010

Roasted Pepper and Pea Sauce

Here is the second sauce, a mix of hearty vegetables cooked in cream.

Serves 4-6
Preparation Time: 15 mins
Cooking Time: 15 mins


2 red bell peppers
12 button mushrooms, quartered
60 g butter
100 g frozen peas, thawed
225 ml heavy cream (35%)
Salt and pepper


1. Roast peppers under a hot grill or in oven at 500F until all the skin is charred and blistered. Put them in a paper bag, fold it to seal, and set aside. When they've cooled, peel, decore and dice.

2. Fry the mushrooms on medium heat in the butter.

3. Add thawed peas and cook for another minute. Add red pepper and stir in for a few seconds.

4. Add cream, salt, and a liberal amount of black pepper. Turn up the heat and stir constantly until cream thickens.


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