Posts tagged ‘sauce’

2018, February 16

Recipe of the Month: Pickled cucumber sauce

My mom used to make this Pickled Cucumbers Sauce recipe when I was a kid. It wasn’t really a favorite of mine, because it was green. Logical, right?

I think it was such a repeated dish in our home mainly because in Winter it’s very easy to get bored of what you can eat on the side of meat dishes. Pickled cucumbers were cheap, and we also used to have a veggie garden at my grandparent’s house so we made our own pickles. Especially in Romania, where on the one hand, she grew up in the communist regime and pickled cucumbers were something they were able to find easily, so it was easy to learn how to cook it. On the other hand, even when I was a child, imported goods for having veggies like tomatoes in Winter was only just starting to become a thing.

Of course we can nowadays find mostly anything we want in any time of the year, but something just struck me and I asked mom for this recipe because ever since I started cooking myself, I have definitely discovered previous dislikes have turned into very yummy dishes if I cook them. It’s really interesting how life pans out, isn’t it?

Pickled Cucumber Sauce

5-6 medium sized pickled cucumbers
2 tbsp flour
salt, pepper, paprika, garlic powder to taste

Grate the pickled cucumbers.
In a pan add some olive oil and the flour stirring until it’s all combined and not lumpy.

Add the grated cucumbers into the pan and season to taste with the salt, pepper, paprika and garlic powder. When combined, pour chicken stock over it until the cucumbers are fully covered.
(If you don’t have chicken stock, you can also add a chicken stock cube into a glass of water to substitute. I usually do this since I prefer to boil my own chicken stock and I don’t always have it at the ready in the freezer.)

Boil the mixture for about 20 minutes until it turns into a sauce. Keep an eye on the consistency and if needed, add more chicken stock or water.

Serve with basically any type of grilled meat. I usually have it on the side to fried meatballs.

Bon appétit! ;)

2013, December 26

One Common Plate, week 2 – Creamy Dill Sauce for Any Fish Dish

1 Common Plate

Is all it takes to bridge the gap

In the words of their Editor, Slurrpy is a place where people cook, tell stories, share culinary experiences, grievances and create a community that thrives on the love for good food.

12 per 5 common plate

The common man who work 10 hours a day and come home to wonder what to eat. The everyday cooks who feed hungry people, everyday, 3 times a day, 21 times a week keeping in mind each of our family member’s preferences. The people who do dishes, chop vegetables,  have zero sous chefs.

When people start using their “super powers” for good, it bridges differences, I think. Taking part in One Common Plate, I think we’re doing a world of good, with something as simple as experimenting in our kitchen across the globe.

Following the link below, is my second recipe to have been uploaded to Slurrpy’s website, during week two of four.

1CommonPlate: Creamy Dill Sauce for Any Fish Dish by Estrella Azul

 

I already submitted my third recipe, so hope you enjoy this one and drop back here next week, for the upcoming one(s).

2012, July 14

Recipe of the month: Creamy Dill Sauce

I read a recipe for Parmesan-Crusted Fish with Creamy Dill Sauce back in February I think. I never got around to making it. Then, a few weeks ago, my mom asked if we were going to have fish for lunch (a friend of hers suggested to try it out with corn flake crumb breading)?

Of course I was all IN, it gave me the opportunity to try the dill sauce! And let me tell you something: it was absolutely delicious and super flavorful! :)

page creamy dill sauce

page grilled fish

Creamy Dill Sauce

  • salt and pepper
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • splash heavy cream or half and half
  • one lemon
  • 1 clove garlic
  • 2 tablespoons chopped fresh dill, plus more for serving

To a bowl, add the sour cream, mayo, and heavy cream.  Then, using a teeny grater, grate in the garlic and lemon zest.

If you don’t have a handheld grater you can zest the garlic and lemon on the side of a box grater or just mince it really finely – no worries either way.

Save the lemon for serving, and mince up lots and lots of dill – it’s the star of the show here! Add the dill to the lemon/garlic/cream mixture with a sprinkle of salt and pepper, then stir everything together.

Taste your dip and add more of whatever you’d like, though!  Keep in mind that the garlic flavor will get a lot stronger as the dip sits, so don’t add more of that.

Yum.  Keep the dill sauce in the fridge while you get the main dish ready.

 

* Make the sauce first (like in the morning or even the night before) so it will get super duper flavorful for awhile before you eat.

* This dill sauce can also be used as a veggie dip – who needs packaged ranch when you have THIS?

* Recipe originally posted by FunnyLove ~ Eating our feelings, one kitchen disaster at a time.

Bon appétit! ;)

PS: tried this with grilled fish as well – it was possibly more yummy than before :)

2011, January 9

Recipe of the month: Muzsdéj

I have to admit I originally forgot all about posting a recipe of the month, and though I have time until the end of the month, thought I’d rather do it today as I remembered a quick sauce recipe.

page muzsdej

Muzsdéj (Garlic Sauce)

 
garlic
sour cream (or yoghurt for a lighter version)
salt
1 tablespoon mineral water
optionally curd

–> as tastes differ individually, you’ll need to admeasure the ingredients to your own taste

 

Mince garlic, then mix well with the sour cream, salt, mineral water and optionally add a couple of teaspoons of curd.

While the origins of this sauce are still debatable as being either Hungarian or Romanian, and even though it has many other variations, this one is my favorite as it’s done in a couple of minutes.

It’s an amazing sauce for fish and also for most kinds of meat. (Insanely yummy on French fries with grated cheese!)

Bonus: keeps away those pesky vampires too ;)

Bon appétit! ;)

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