INTERNATIONAL; Bread of the Week 65: Sauces for Plain Breads

INTERNATIONAL; Bread of the Week 65:  Sauces..:   Oops!!  You are having people for dinner and you forgot to purchase bread!  All you have is plain white bread of any type.  Dress that bread UP!!..

INTERNATIONAL: Bread of the Week 65: Sauces for Plain Breads

 

Oops!!  You are having people for dinner and you forgot to purchase bread!  All you have is plain white bread of any type.  Dress that bread up with Flavored Butters:

LINK TO 8 Flavored Butter Recipes   

LINK to Martha Stewart's Garlic Herb Butter Recipe

LINK to Herb Butter Recipe

LINK to Martha Stewart's Paprika Butter Recipe

LINK to Unsweetened Fig Butter Recipe

INTERNATIONAL: Sauces: 18 Easy Sauces!!

 LINK to Sauce Recipes

INTERNATIONAL: The Five Basic Sauces and Variants from The Spruce Eats - LOTS AND LOTS OF CLICKABLE SAUCE LINKS

I have researched many areas of the internet for sauces, their derivations and more!!  This link from The Spruce Eats is an excellent coverage of the history and nature of THE SAUCE. 

LINK TO SAUCES INCLUDING THE FIVE MOTHER

 SAUCES AND MORE!!

See generic photos of sauces below!!

INTERNATIONAL: SPAIN: Catalonian Sauces 7 - Sofrito

• Sofrito is a basic Spanish tomato sauce containing tomatoes, garlic and onions, as well as green peppers. These ingredients are sautéed in olive oil to make a mellow tomato sauce that is used as an ingredient in many dishes and can be served as a side dish with eggs or rice. It is served all over Spain and in other parts of the world which Spain settled such as Puerto Rico, the Dominican Republic, Latin America, the Yucatan part of Mexico, Caribbean, Cuba, Portugal and others areas using different names. It did not originate in Cataluña, but is eaten there.
• It can also be accompany dishes such as tortilla espanola or it may be an ingredient in a dish. If a Spanish cook is in a hurry at home, he or she may simply open a can of tomato sauce and add it to a pan of sautéed onion and garlic, rather than starting with fresh tomatoes.

NOTE:  We can also see a correlation to sofrito in the derivation of the Catalan word "sofregit," which comes from the verb sofrefir, which means to under-fry or fry lightly. The Catalan idea of frying lightly meant to fry slowly over a low flame.

LINK to Puerto Rican Sofrito Recipe

LINK for Chicken Fricassee Recipe using Sofrito Sauce

LINK to Chicken Sofrito and Yellow Rice Recipe

LINK to Sofrito Sauce Recipe with VIDEO

Other photos

INTERNATIONAL: SPAIN: Catalonia: Sauces 1: Romesco - recipes, gifs,video and more!

Romesco   

Romesco preparation and finished product in GIF above

Romesco Uses Below

Romesco, a rustic, ruddy-hued, all-purpose sauce from Catalonia, is served with fish, poultry, meats and vegetables, and in stews. In that northeastern part of Spain, eating the seasonal grilled spring onions called calçots without romesco for dipping is unthinkable.

There is no standard recipe or even ingredient list for romesco. It invariably includes ripe tomatoes — we did say summer or early fall? — garlic, olive oil, almonds or hazelnuts, bread and mild chiles, but the proportions can vary. It is not particularly spicy, unless you want it to be. The nuts and bread thicken it and give it texture.

Uses:

• grilled onions (calcots)
• alongside portions of daurade, a Mediterranean fish
• great as a dip for crudités
• thicken soups
• “punch up” a kind of Majorcan ratatouille served with red snapper
• with lamb
•  fold into rice and noodle dishes.
•  a dressing for bitter greens like escarole or frisée
• garnish for roasted potatoes and onions
• romesco pasta sauce

In the summer or early fall, think of slathering it on a burger or using it as a dip for fries or to replace butter on corn on the cob, as my granddaughters did when I tested the recipe. It is as versatile as mayonnaise, with even more personality, and keeps for weeks in the refrigerator.

• But like professionals, the amateur cook should plan to make it, not buy it. There is no supermarket gold standard, as there is for mayonnaise. Romesco sold in small jars in Spain, or imported and sold here, is less vibrant than anything you can make at home.
• Fairway uses ancho and chipotle chiles. But in Tarragona, the city south of Barcelona where the sauce is thought to have originated, the chile of choice is a dark, round, dried ñora.
  

  
  Mr. Solé i Torné uses romesco as a condiment, in salad dressings and notably to thicken sauces for seafood, as in a casserole of fish baked over potatoes, or simmered in a dish of skate with clams and mussels. His own recipe will vary according to the application.
  Some cooks and chefs add wine, onions, roasted peppers like piquillos or red bell peppers, vinegar and Spanish paprika or cayenne. The ingredients are always cooked before being blended. Most chefs grill and roast them. Mr. Solé i Torné prefers frying, which for home cooks is an easier method than roasting batches of each ingredient.
  Either way, it’s a typical Mediterranean mixture, originally pounded in a mortar, like Italian pesto,

  

  and French rouille

  

  and tapenade.

  

   Near Tarragona, Victor Gilgado Martos, a local chef, demonstrated making romesco using a mortar in a farmhouse kitchen while the calçots
  

  

  were grilling outdoors. But halfway through, he picked up a hand blender. So it goes.
  Traditionally, fishermen made it to eat with seafood. But when? Some say its origins are Roman, from the time that Tarragona was a provincial capital of the empire. Others credit the Moors. Mr. Solé i Torné said that “rumiskal” — a word meaning to mix, from the Moorish era in Spain — may point to Arab origins for the sauce.
  Nonetheless, it took the arrival of tomatoes and chiles in Spain in the 16th century for romesco to acquire its present-day character.
  And now, with a growing interest outside Spain, romesco’s uses and variations are bound to keep multiplying.

Romesco ideas for serving

LINK to Allrecipes recipe and 14 photos and uses

LINK to 5 minute Romesco Sauce and uses for!

LINK to Epicurious recipe and uses

LINK to Simply Recipes recipe

LINK to VIDEO - Romesco and Asparagus