Dougherty Family Recipe Box

Category: Sauce

  • Mushroom Gravy

    Ingredients

    • 1/4 cup olive oil
    • 1 shallot, finely chopped
    • 2 garlic cloves, minced
    • 1 pound cremini mushrooms, diced
    • 1/2 tablespoon concentrated tomato paste
    • 1 1/2 tablespoons fresh thyme leaves, finely chopped
    • 1 1/2 tablespoons fresh rosemary, finely chopped
    • 1/4 cup all-purpose flour
    • 3 cups vegetable broth, heated
    • salt and pepper, to taste

    Method

    1. Warm the oil in a medium pot over medium heat.
    2. Add the shallot and garlic, cook until soft and fragrant (about 4-5 minutes).
    3. Add the mushrooms and cook until soft.
    4. Stir in tomato paste, thyme, rosemary, and flour.
    5. Stir in vegetable broth and simmer until thickened.
    6. Add salt and pepper to taste.

    Source

  • Calgary-style Crispy Ginger Tofu

    Ingredients

    Fried Tofu

    • 1 package extra-firm tofu
    • 2-3 cups canola oil for deep frying
    • 1 egg
    • 1 cup water
    • 1 1/4 cup cornstarch
    • 3 tablespoons all-purpose flour
    • 1/2 teaspoon pepper

    Vegetables

    • 1 carrot, finely julienned
    • 1 red bell pepper, finely julienned
    • 1 green bell pepper, finely julienned
    • 6 cloves garlic
    • chunk of ginger (size of two thumbs), finely julienned

    Sauce

    • 1/2 cup soy sauce
    • 2 tablespoons white vinegar
    • 1 tablespoon rice vinegar
    • 1/2 cup water
    • 1/4 cup white sugar
    • 1/2 tablespoon crushed chillies

    Method

    1. Slice the tofu into long, thin strips.
    2. Combine egg, water, cornstarch, flour, and pepper into a batter.
    3. Dip tofu in batter.
    4. Deep fry the tofu a few strips at a time until crispy and browned, set aside.
    5. Mix together sauce ingredients.
    6. Stir fry the vegetables until crispy.
    7. Add sauce to vegetables, bring to boil for 1 to 2 minutes.
    8. Remove from heat and stir in fried tofu.
    9. Serve hot over rice.

    Source

  • Enchilada Sauce

    Ingredients

    • 3 tablespoons olive oil
    • 3 tablespoons all-purpose flour
    • 1 tablespoon ground chili powder
    • 1 teaspoon ground cumin
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon salt
    • pinch cinnamon
    • 2 tablespoons tomato paste
    • 2 cups vegetable broth
    • 1 teaspoon white vinegar

    Method

    1. Stir together the flour and spices in a small bowl.
    2. Warm the oil in a medium pot over medium heat.
    3. Whisk in the dry ingredients, cook until slightly darkened (about 1 minute).
    4. Whisk in the tomato paste.
    5. Slowly whisk in the vegetable broth, whisking to remove lumps.
    6. Raise heat to medium-high and let simmer until thickened (about 5-7 minutes), whisking often.
    7. Remove from heat and whisk in vinegar.

    Source

  • Stir-fry Sauce

     Ingredients

    • 1/3 cup soy sauce
    • 2 tablespoons sesame oil
    • 1 tablespoon brown sugar
    • 1 tablespoon corn starch
    • 1 teaspoon garlic powder (or 2 teaspoons fresh minced garlic)
    • 1/2 teaspoon ginger powder (or 1 teaspoon fresh minced ginger)

    Method

    1. Mix together all sauce ingredients.
    2. Stir-fry vegetables over medium-high heat in a tablespoon of canola oil until just done.
    3. Add sauce, cook until thickened.
    4. Remove from heat and serve.

    Source

  • Cheddar Cheese Sauce

     Ingredients

    • 1 cup milk
    • 4 teaspoons all-purpose flour
    • 1/4 teaspoon salt
    • 1/3 cup old cheddar cheese
    • ground black pepper to taste

    Method

    1. Whisk together 1/4 cup of the milk and the flour in a saucepan over medium heat.
    2. Stir in remaining milk and salt.
    3. While stirring, bring to a boil over medium heat.
    4. Reduce heat to medium-low and simmer until slightly thickened (about 2-3 minutes).
    5. Remove from heat.
    6. Stir in cheese and pepper, stirring until cheese melts.
    7. Serve warm.

              Source