Ingredients:

• 1 large eggplant
• 1 cup of cherry tomatoes
• 1/2 cup of green olives
• 2 tablespoons capers
• 1/2 cup of celery
• 1/2 cup of red bell pepper
• 1/4 cup of red onion
• 3 cloves of garlic
• 1/4 cup of red wine vinegar
• 2 tablespoons honey
• 1/4 cup of tomato paste
• 1/3 cup of extra-virgin olive oil
• Salt
• Black pepper
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Spread the diced eggplant on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes or until golden brown.
3. In a large skillet, heat olive oil over medium heat. Add garlic, onion, celery, and bell pepper. Saute until softened.
4. Stir in cherry tomatoes, olives, capers, and roasted eggplant. Mix in red wine vinegar, honey, and tomato paste. Allow the flavors to meld for 10-15 minutes.
5. Reduce the heat to low, and let the mixture simmer for an additional 10 minutes. Season with salt and pepper to taste.
6. Remove from heat and let the caponata sauce cool. Garnish with fresh basil.

The post How to Make Caponata Sauce appeared first on falafelandcaviar.com.

The Basics

First of all, you’ll need to start with equal parts fat and flour by weight, and have the liquid you’ll be using in your recipe (usually broth or milk) ready to go. Measure these out beforehand, because once you’re over the stove you won’t be able to leave the roux alone to go measure out ingredients. You can also use another starch like potato or cornstarch if flour isn’t your thing, but be sure to check online for possible changes in method for these alternatives.

View this post on Instagram

A post shared by Stephanie Melchione (@thecozycook)

Method

Start by heating up your butter or oil until it’s just bubbling, and sprinkle in some flour. If it bubbles up, add the rest of the flour and mix, mix, mix! It’s a good idea to use a whisk here, because it will combine more smoothly. Be sure to whisk in such a way that the flour is cooked evenly throughout. Be sure not to heat it too high because a burned roux will be unusable.

View this post on Instagram

A post shared by Anita Januszczak (@lady_at_home)

Once it’s thickened and combined, you can add your liquid. Stream it in slowly and whisk constantly until you have a creamy sauce that can be used as a base for sauces, chowders, or gumbo. If you’re cooking gumbo or jambalaya or you just want that nuttier toasty flavor, keep stirring the fat and flour until they darken to a light or dark brown and only then add your liquid.

View this post on Instagram

A post shared by LWRENCE (@passthetums)

The post Tips for Making a Great Roux Sauce appeared first on falafelandcaviar.com.

This arugula pesto will be so good with spaghetti, linguine, penne pasta, or any other kind that you can think of.

The total cooking time is 10 minutes. You will get one cup of pesto with this recipe.

It’s so simple and basic that it will become your go-to sauce each time you cook pasta.

Ingredients

• 1/4 cup pecorino cheese
• 6 cups arugula
• 1 clove chopped garlic
• 1/4 teaspoon salt
• 1/2 cup + 1-2 tablespoons olive oil
• 1/2 cup + 1 1/2- 2 1/2 tablespoons freshly grated parmesan
• 2 tablespoons pine nuts

Instructions

For the arugula pesto recipe, you will need a blender or a food processor.

Combine the parmesan cheese, garlic, arugula, pine nuts, salt, pecorino cheese, and 1/4 cup olive oil.

Pulse until the ingredients are mixed, then add 1/4 cup of olive oil. Continue blending for 30 more seconds.

Now you can pour a tablespoon of olive oil. Stir the sauce and you can add it to your favorite meals.

It goes so well with any type of pasta that you can think of.

The post Arugula Pesto Is The Best Pasta Sauce Ever appeared first on falafelandcaviar.com.

You can make it add it to a simple beef dish to add a little twist. Try this easy recipe for yourself.

Recipe

1. First, fill a bowl with ice and pour water over it to make an ice bath. This will only come in handy if you see your sauce starting to splitting or curdling because you can take your sauce bowl and dunk it in and it will stop cooking immediately.
2. Into a heatproof bowl, separate three egg yolks and put the egg whites to the side for another recipe.
3. To the yolks, add in some dried or fresh tarragon if you have it, a splash of tarragon vinegar or whatever vinegar you have at home, and a pinch of salt.
4. Put the bowl onto a saucepan with boiling water underneath and begin to whisk everything together,
5. While you whisk, add in cubes of butter one at a time until the sauce becomes emulsified and creamy.
6. Serve with your favorite meal and enjoy!

The post Have You Ever Tried Bearnaise Sauce? Now’s Your Chance appeared first on falafelandcaviar.com.

Making it at home is super easy and can easily be customized to fit whatever flavors you love most. This sauce goes great on dishes that are heavy and fatty, which need a boost and some creaminess — especially like tacos or enchiladas. You can also use this as a dip with chips or veggies, so you really can’t go wrong!

Recipe

1. The base of this Mexican crema is sour cream. Start with 1 cup of it at room temperature, just to make it easy to mix in everything else.
2. Wash and then zest two limes and add that to the sour cream.
3. Cut and juice both of those limes right into the sour cream as well.
4. Add in a couple pinches of salt and a few cracks of black pepper to start, but add more seasoning as you go until you’re satisfied.
5. Finely chop up some cilantro and add that to the bowl with everything.
6. Mix all the ingredients well, taste for seasoning, and when it’s just right your crema is ready to be eaten!

The post This Flavorful Mexican-Style Crema is Set to Boost All Your Favorite Dishes appeared first on falafelandcaviar.com.

Classic Lemon and Butter

Lemon and butter are a phenomenal flavor combination. The butter coats the leaf of the artichoke while the lemon cuts through the richness. If you want to be a bit more inventive put some fresh time or rosemary into the sauce to give it a woody and floral flavor.

Creamy Sauce

This sauce is smooth, tangy, and will really bump up the flavor of your artichoke. Combine mayonnaise or Greek yogurt with Dijon mustard, lemon juice, salt, and garlic powder. Although the sauce is indulgent, you can still feel good about eating a vegetable along with it. You can also use plain vegan yogurt for lactose intolerant or vegan guests.

The post The Best Sauces For Artichokes appeared first on falafelandcaviar.com.

Ingredients:

• 1 large eggplant
• 1 cup of cherry tomatoes
• 1/2 cup of green olives
• 2 tablespoons capers
• 1/2 cup of celery
• 1/2 cup of red bell pepper
• 1/4 cup of red onion
• 3 cloves of garlic
• 1/4 cup of red wine vinegar
• 2 tablespoons honey
• 1/4 cup of tomato paste
• 1/3 cup of extra-virgin olive oil
• Salt
• Black pepper
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Spread the diced eggplant on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes or until golden brown.
3. In a large skillet, heat olive oil over medium heat. Add garlic, onion, celery, and bell pepper. Saute until softened.
4. Stir in cherry tomatoes, olives, capers, and roasted eggplant. Mix in red wine vinegar, honey, and tomato paste. Allow the flavors to meld for 10-15 minutes.
5. Reduce the heat to low, and let the mixture simmer for an additional 10 minutes. Season with salt and pepper to taste.
6. Remove from heat and let the caponata sauce cool. Garnish with fresh basil.

The post How to Make Caponata Sauce appeared first on falafelandcaviar.com.

The Basics

First of all, you’ll need to start with equal parts fat and flour by weight, and have the liquid you’ll be using in your recipe (usually broth or milk) ready to go. Measure these out beforehand, because once you’re over the stove you won’t be able to leave the roux alone to go measure out ingredients. You can also use another starch like potato or cornstarch if flour isn’t your thing, but be sure to check online for possible changes in method for these alternatives.

View this post on Instagram

A post shared by Stephanie Melchione (@thecozycook)

Method

Start by heating up your butter or oil until it’s just bubbling, and sprinkle in some flour. If it bubbles up, add the rest of the flour and mix, mix, mix! It’s a good idea to use a whisk here, because it will combine more smoothly. Be sure to whisk in such a way that the flour is cooked evenly throughout. Be sure not to heat it too high because a burned roux will be unusable.

View this post on Instagram

A post shared by Anita Januszczak (@lady_at_home)

Once it’s thickened and combined, you can add your liquid. Stream it in slowly and whisk constantly until you have a creamy sauce that can be used as a base for sauces, chowders, or gumbo. If you’re cooking gumbo or jambalaya or you just want that nuttier toasty flavor, keep stirring the fat and flour until they darken to a light or dark brown and only then add your liquid.

View this post on Instagram

A post shared by LWRENCE (@passthetums)

The post Tips for Making a Great Roux Sauce appeared first on falafelandcaviar.com.

This arugula pesto will be so good with spaghetti, linguine, penne pasta, or any other kind that you can think of.

The total cooking time is 10 minutes. You will get one cup of pesto with this recipe.

It’s so simple and basic that it will become your go-to sauce each time you cook pasta.

Ingredients

• 1/4 cup pecorino cheese
• 6 cups arugula
• 1 clove chopped garlic
• 1/4 teaspoon salt
• 1/2 cup + 1-2 tablespoons olive oil
• 1/2 cup + 1 1/2- 2 1/2 tablespoons freshly grated parmesan
• 2 tablespoons pine nuts

Instructions

For the arugula pesto recipe, you will need a blender or a food processor.

Combine the parmesan cheese, garlic, arugula, pine nuts, salt, pecorino cheese, and 1/4 cup olive oil.

Pulse until the ingredients are mixed, then add 1/4 cup of olive oil. Continue blending for 30 more seconds.

Now you can pour a tablespoon of olive oil. Stir the sauce and you can add it to your favorite meals.

It goes so well with any type of pasta that you can think of.

The post Arugula Pesto Is The Best Pasta Sauce Ever appeared first on falafelandcaviar.com.

You can make it add it to a simple beef dish to add a little twist. Try this easy recipe for yourself.

Recipe

1. First, fill a bowl with ice and pour water over it to make an ice bath. This will only come in handy if you see your sauce starting to splitting or curdling because you can take your sauce bowl and dunk it in and it will stop cooking immediately.
2. Into a heatproof bowl, separate three egg yolks and put the egg whites to the side for another recipe.
3. To the yolks, add in some dried or fresh tarragon if you have it, a splash of tarragon vinegar or whatever vinegar you have at home, and a pinch of salt.
4. Put the bowl onto a saucepan with boiling water underneath and begin to whisk everything together,
5. While you whisk, add in cubes of butter one at a time until the sauce becomes emulsified and creamy.
6. Serve with your favorite meal and enjoy!

The post Have You Ever Tried Bearnaise Sauce? Now’s Your Chance appeared first on falafelandcaviar.com.

Making it at home is super easy and can easily be customized to fit whatever flavors you love most. This sauce goes great on dishes that are heavy and fatty, which need a boost and some creaminess — especially like tacos or enchiladas. You can also use this as a dip with chips or veggies, so you really can’t go wrong!

Recipe

1. The base of this Mexican crema is sour cream. Start with 1 cup of it at room temperature, just to make it easy to mix in everything else.
2. Wash and then zest two limes and add that to the sour cream.
3. Cut and juice both of those limes right into the sour cream as well.
4. Add in a couple pinches of salt and a few cracks of black pepper to start, but add more seasoning as you go until you’re satisfied.
5. Finely chop up some cilantro and add that to the bowl with everything.
6. Mix all the ingredients well, taste for seasoning, and when it’s just right your crema is ready to be eaten!

The post This Flavorful Mexican-Style Crema is Set to Boost All Your Favorite Dishes appeared first on falafelandcaviar.com.

Classic Lemon and Butter

Lemon and butter are a phenomenal flavor combination. The butter coats the leaf of the artichoke while the lemon cuts through the richness. If you want to be a bit more inventive put some fresh time or rosemary into the sauce to give it a woody and floral flavor.

Creamy Sauce

This sauce is smooth, tangy, and will really bump up the flavor of your artichoke. Combine mayonnaise or Greek yogurt with Dijon mustard, lemon juice, salt, and garlic powder. Although the sauce is indulgent, you can still feel good about eating a vegetable along with it. You can also use plain vegan yogurt for lactose intolerant or vegan guests.

The post The Best Sauces For Artichokes appeared first on falafelandcaviar.com.