Archive | Sauces


Katherine likes to serve her stepmother Nana Cathryn’s cranberry
sauce with the gluten-free coffee cake.
Serves 8–12
2 pounds fresh or frozen cranberries, washed
3 green apples, peeled and chopped
2 Anjou pears, peeled and chopped
2 cups golden raisins
2 cups sugar (or less, to taste)
1 cup fresh orange juice
2 tablespoons grated orange rind
2 teaspoons cinnamon
¼ teaspoon nutmeg
½ cup orange-flavored liqueur (or Calvados apple brandy)

In a large pot, add all ingredients except liqueur. Stir to mix. Bring to a boil, and turn down heat to simmer gently for 45 minutes, stirring occasionally. Stir in the liqueur during the last few minutes of cooking time.

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Nourishing Beef Stock

Yield: About 4 quarts

Both oxtails and short ribs are excellent choices for bone-in cuts of meat. Many grocery stores already have knuckle and marrowbones packaged in the freezer section for purchase. If not, ask a favorite butcher to save them for you. Better yet, seek out grass-fed beef from a local farmers’ market; it will be a much less expensive option.

6 quarts cold water

2 pounds beef bone marrow and/or knuckle bones

2 tablespoons apple cider vinegar

2 pounds bone-in cuts of meat

1 teaspoon sea salt

1 teaspoon freshly cracked black pepper

3 cups carrots cut into 2-inch (5 cm) pieces

3 cups celery cut into 2-inch (5 cm) pieces, leaves left on

2 fresh or dried bay leaves

10 whole black peppercorns

1 large onion, peeled and quartered

2 cloves garlic, whole and unpeeled

8 sprigs parsley

Preheat the oven to 400°.

In a 12-quart stockpot, combine water, bone marrow and apple cider vinegar. Allow bones to soak in the solution for 1 hour, to draw out calcium from the bones.

Reserving soaking solution in stockpot, place meaty beef bones on a sheet pan. Sprinkle evenly with sea salt and pepper. Roast in oven for 40 … Read More

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¼ cup olive oil
4 to 6 cloves garlic, minced
2 limes, juiced
¼ teaspoon red pepper flakes
½ teaspoon sea salt
½ teaspoon cumin
½ cup parsley, chopped finely

To make the mojo de ajo sauce, heat the oil and the garlic in a small saucepan for about 8–10 minutes on low heat until the garlic is soft. It should not get browned. Remove from the heat and allow to cool for a few minutes. Stir in the lime juice, red chile pepper flakes, cumin, salt and the finely chopped parsley. Drizzle the mojo de ajo over freshly made tortillas, beans or steak

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Makes 2½ cups

6 to 8 dried Ancho chiles, stems and seeds removed, coarsely torn
1 tsp. sea salt
1 tsp. sugar
2 Tbsp. white vinegar

Combine the chiles, 2 ½ cups water, salt, sugar and vinegar in a small nonreactive saucepan over high heat. Simmer for 5 minutes, remove from heat and soak 20 minutes. Cool slightly and then purée in small batches until smooth.

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This recipe will serve about 12 hungry people. My friend, Steve, is a purist and blends his aioli by hand, but a food processor will do the job as well. Make as many batches as needed for your fete.

One head of garlic, cloves peeled
Two egg yolks, at room temperature
One “big fat pinch” of coarse salt
One liter of olive oil, at room temperature

Purée garlic and salt in a food processor, or by hand with a mortar and pestle. Whisk the egg yolks in a small bowl until light or smooth, and add the puréed garlic. Blend into a smooth paste.

While still blending, either by hand or in a food processor, pour the oil very slowly into the mixture in a steady stream, blending constantly. Continue blending until you obtain a thick, shiny, firm sauce — a minute or so. It is best to have all the ingredients at room temperature. If the aioli separates, stop adding oil and mix until the ingredients come together. Use within a day.

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(hand-chopped, not blended)

This is the best pesto if you have the patience to chop … and chop … and chop because the ingredients keep their identity.

2 cups basil, leaves only, washed and dried
3 medium cloves of garlic
½ cup pine nuts, raw
½ cup Parmesan cheese, freshly grated
2 tablespoons extra-virgin olive oil
¼ teaspoon sea salt

Start chopping the garlic along with about of the basil leaves.

Once this is loosely chopped, add more basil, chop some more, add the rest of the basil, chop some more. Scrape and chop, gather and chop. At this point the basil and garlic should be a very fine mince. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of the Parmesan, chop. Add the rest of the Parmesan, and chop. Place in a bowl and stir in the olive oil and salt.

Makes about ¾ cup.

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¼ cup olive oil
1 cup onion, diced
2 clove garlic, minced
2 jalapeños, seeds and membrane removed, chopped
Salt and pepper to taste
6 cups diced tomato, fresh or canned

Cook onion, garlic and jalapeños olive oil. Add diced tomato and simmer for about 30 minutes. Cool enough to blend. Reheat to serve.

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You can find Ojai-grown dried chiles at the Ojai Farmers’ Market from our own Farmer and Cook stand starting in December and continuing while supplies last. You can also find them in the Mexican section of most grocery stores. I like to make this sauce in the winter and early spring when my backyard lime tree is plentiful.

2 dried mild New Mexican or California chiles
½ cup boiling water
1 one-inch piece of ginger, peeled and cut into quarters
1 lime, squeezed for its juice
1 teaspoon soy sauce
2 teaspoons honey
Optional: a few shakes of chipotle flakes for heat and smokiness

Remove tops and seeds from the chiles and toast them in the oven at 200° for four or five minutes. Tear chiles into pieces and place in a small bowl, pouring ½ cup of boiling water over the chile pieces. Allow to sit for 15 minutes or more. Put the ginger, lime juice, soaked chiles (along with the soaking water) soy sauce and honey into a blender jar and blend until smooth. Add the chipotle flakes if you like.

This sauce can be used when pan frying tofu, fish or shrimp. Add it to the fry … Read More

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Simmer equal parts of filtered water and organic sugar over low heat for about 10 to 20 minutes with herb of choice — 4 to 7 sprigs, depending on desired level of potency. Filter into a squeeze bottle or sealable container when finished. Can be stored in refrigerator for about 5 days for freshest flavor.


6 cups fresh/filtered water
Fresh lavender sprigs and lemon wheels for garnish
2 cups fresh-squeezed lemon juice
1 cup lavender and lemon verbena simple syrup

Adult-friendly version: Add your favorite citrus vodka Stir all ingredients in a large pitcher; shake a little if possible before serving. Pour over ice-filled glasses and
enjoy. Can also be infused with mint sprigs in glass for extra flavor. Makes 2 quarts or about 6 to 8 servings.


2 ounces orange vodka
½ ounce triple sec
Juice of 3 freshly squeezed Pixie tangerines
1 fresh squeeze of a lime and lemon
½ ounce of lavender simple syrup
Fresh mint sprigs for garnish

Fill martini shaker with ice and all ingredients. Shake vigorously and strain into a martini glass. Garnish with fresh mint.


2 ounces raspberry vodka
½ ounce triple sec
½ ounce raspberry … Read More

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3 Tablespoons pine nuts or almonds, lightly toasted
1 Cup lightly packed basil leaves
2 Tablespoons Italian parsley leaves
1 lg. clove garlic, thinly sliced
1/3 Cup olive oil
parmesan cheese

In a food processor (or blender), combine nuts, basil, parsley, and garlic. Pulse, until well chopped. With motor running, add oil in a stream. Transfer mixture to a bowl and stir in cheese and salt to taste. Store with a thin layer of oil to keep fresh and green. (The parsley helps keep the bright green color too.)

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