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Las Vegas Buffet Club's
SAUCES |
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EAT SLEEP Drink |
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THIS PAGE IS BEING
REDESIGNED AND UPDATED, |
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Las Vegas Buffet Club's
SAUCES |
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Béchamel Sauce |
GORGONZOLA-MUSHROOM-CREAM
SAUCE, for Gnocchi |
GYPSY PASTA
SAUCE |
LVBC
POMODORO SAUCE |
LVBC
QUICK PASTA SAUCE |
MARINARA
SAUCE |
PIZZA SAUCE |
RED CLAM SAUCE |
SAUCE FOR RAVIOLI
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TOMATO SAUCE ALLA PIEMONTESE |
ZIA'S TOMATO-MEAT SAUCE |
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ENTRÉES
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bechamel |
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Béchamel Sauce
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Yield: about 1 1/2 cups |
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Béchamel sauce, also known as white sauce, is
made with a roux of butter and flour cooked in
milk. It is one of the mother sauces of French
cuisine. It is used as the base for other
sauces. WIKI |
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3 tablespoons butter |
1 pinch salt |
1 heaping tablespoon all purpose flour |
1/4 teaspoon freshly grated nutmeg
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1 1/4 cups milk, heated |
ground white pepper (optional) |
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Melt the butter in a heavy saucepan. Sprinkle
in the flour and cook, whisking constantly for
about 2 minutes. Add the warm milk, continuing
to whisk vigorously until the sauce thickens.
Whisk in salt, (pepper) and nutmeg to taste.
Remove from heat. |
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Recipe is from Sue Ann Carbone |
Back to the Recipe Page |
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ALLA |
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These
two sauces are thick, meaty tomato sauces. Their grainy
(ground meat) texture compliment the smooth surface of a
gnocchi dumpling. |
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TOMATO SAUCE
ALLA
PIEMONTESE
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for Gnocchi Serves 6-8 |
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This thick, robust
tomato/meat sauce is from
LEONE'S ITALIAN
COOKBOOK. |
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1/4 cup butter
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1 bay leaf, crumbled |
1/4 cup olive oil |
1/2 teaspoon black pepper |
4 oz. salt pork, diced |
18 slices of dried Italian mushrooms |
1/4 cup diced onions |
1 cup warm water |
1/2 pound Italian sweet sausage |
2 cups (one 1-pound can) peeled plum tomatoes |
1/2 pound lean beef, diced |
2 large ripe tomatoes, chopped fine |
2 garlic cloves, mashed |
1/2 cup dry white wine |
10 fresh parsley sprigs, leaves only |
1 teaspoon tomato paste |
5 fresh basil leaves or 1/2 teaspoon dried basil |
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Combine butter, olive oil and salt pork in a
saucepan; heat. Add onions and sauté slowly to
golden brown. Remove casing from sausage and
cut the meat into 1/2-inch pieces. Add sausage
pieces and diced beef to the saucepan and brown
for ten minutes. Chop garlic, parsley and basil
together and add to the sauce along with bay
leaf and pepper. Soak the mushrooms in the warm
water for 20 minutes. Drain, saving the water,
and chop the mushrooms. Meanwhile stir and cook
the sauce slowly for 20 minutes. Put the canned
tomatoes through a ricer or food mill and add to
the sauce. Add fresh tomatoes, wine, mushrooms
and mushroom water. Stir and cook slowly for 1
hour. Turn off the heat and cool for ten
minutes. Strain and put all solid pieces
through a food grinder. Place all back in
sauce. Add the tomato paste, stir, bring to a
boil, and sauce is ready to serve. |
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Use this
sauce with
GNOCCHI,
or any other pasta that you want to serve with a thick
meat sauce. |
Serves 6-8 |
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ZIA |
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ZIA'S
TOMATO-MEAT SAUCE FOR GNOCCHI Serves 6-8 |
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This recipe
is a hybrid of MY SAUCE,
"ZIA
JOSEPHINE'S"
and "LEONE'S
ITALIAN COOKBOOK" |
Similar to
the TOMATO SAUCE ALLA PIEMONTESE, ZIA'S
TOMATO-MEAT SAUCE FOR GNOCCHI
is a bit thinner and
maybe somewhat richer, with the red wine and 12 oz. of
tomato paste. |
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1/4 cup olive oil |
2 bay leaves
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1/4 cup butter |
3 garlic cloves, chopped |
1/2 medium onion, peeled and diced |
6-8 fresh parsley sprigs |
1/2 pound beef, ground |
1/2 tsp. fennel, crushed |
1/2 pound bulk Italian Sausage |
1/2 tsp. basil |
1 1/2 pounds (28 oz.) canned diced tomatoes |
1 tsp. oregano |
12 oz. tomato paste |
1/2 tsp. salt
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1-15 oz. can tomato sauce |
1/2 tsp. black pepper |
1 cup dry red wine |
Cayenne pepper |
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Combine butter and olive oil in a
saucepan, heat. Add the diced onions, brown slowly.
Add beef, pork and bay leaves; cook slowly for ten
minutes or until meat is uniformly browned. Add wine
and bring to a boil. Reduce burner to medium. Chop
garlic and parsley, add to the sauce. Add diced
tomatoes, 1/2 of the tomato paste and tomato sauce. Add
the fennel, basil, salt and black pepper; cook on low
heat for 1 hour (stir often to prevent burning.) Blend
in the remaining tomato paste and the oregano; bring
sauce to a boil and remove from heat. |
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Hints and
suggestions: a) Run the sauce through a "Food Mill" -
after the initial (1 hour) cooking - for a (more)
velvety, smooth sauce (then return sauce to the pan and
proceed with the rest of the recipe.) The Food Mill
step is not necessary. (Without using the Food Mill,
the sauce finishes with (more of) the natural graininess
of the ground meat.) b) Don't buy a cooking wine for the
sauce, use the same wine that you pour with dinner
(Chianti,
Bardolino or Sangiovese)
c) Try grated Fontinella cheese, instead of Parmesan or
Romano, as the sprinkled topping on your pasta |
Use this
meat sauce with
GNOCCHI,
or any other pasta. |
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q |
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LVBC
QUICK
PASTA SAUCE Makes enough sauce for 4
servings.
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This sauce is fast and requires few
ingredients. Use this sauce with: Spaghetti, Linguine,
Ravioli etc. (For a more complex, meat-sauce see
above.) |
Since this recipe
calls for a dry red wine, buy a Chianti, Bardolino or
Sangiovese, to use in the recipe and to enjoy with the
meal. |
This recipe will make
enough sauce for four to six portions of pasta. |
1 12 oz. can tomato paste
1/4
cup Olive oil
3 garlic cloves*, pealed and
chopped.
1 cup red (or dry white) Wine*
1 1/2 cups Water
1/2 cup grated Fontinella
cheese (can substitute Romano or Parmesan)
1 splash juice from a jar of
cherry peppers*
1 tsp. sugar
1 heaping tsp. oregano
1/2 tsp. Cayenne pepper
salt and black pepper to
taste |
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Add the olive oil to a medium
sauce pan, heat the oil until it starts to sizzle. |
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Turn off burner*, add chopped
garlic to the oil, let the garlic cook as the oil cools,
about 3 minutes.
Add wine, bring to a boil,
reduce heat. Add tomato paste, water, sugar, Cayenne,
salt and black pepper; stir well
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Add cheese, cook 20 minutes,
stirring occasionally.
Add oregano, stir. |
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*Tips and hints: a) An easy
way to peel garlic is to place the flat edge of a
broad-edged knife on a clove, push down till the outer
shell breaks, peel outer layer.
b)
Turn the burner off to prevent the hot oil from
splattering when you add water and other liquids.
c) Jalapeno pepper juice
or a Jalapeno or
Cherry pepper can be
substituted for Cherry pepper juice
d) Use the red wine you serve
with the meal. Suggestions: Chianti, Bardolino,
Sangiovese; One can use white wine for a lighter sauce |
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Makes enough sauce
for about 4 servings.
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MARINARA |
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MARINARA
SAUCE
from Leone's Italian Cookbook Makes about 5
cups |
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6
tablespoons olive oil |
1/2 teaspoon salt |
1/4 cup
butter |
6 cups (three 1-pound cans) peeled plum
tomatoes |
3 large
garlic cloves, mashed |
1 tablespoon dried oregano |
16 fresh
parsley sprigs, leaves only |
8 anchovy fillets, chopped |
1/2
teaspoon freshly ground black pepper |
2 heaping tablespoons tomato paste |
click image to
expand |
Combine olive oil and butter in a saucepan
and heat. Chop garlic and parsley together
and add to the pan. Cook slowly for 5
minutes, then add salt and pepper. Drain
the tomatoes and chop the solids. Add the
chopped tomatoes and oregano to the sauce
and cook slowly for 30 minutes. Add
anchovies and tomato paste, stir well, and
remove from the heat. At the end of
cooking, taste for salt and add some if
necessary, but remember, the anchovies will
make the sauce salty. |
Serve over
[Eggplant
Pamigiana]
macaroni, spaghetti, green beans,
hard-cooked or scrambled eggs. |
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MAKES ABOUT 5 CUPS |
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PIZZA |
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PIZZA SAUCE |
This recipe makes more than enough sauce for (at
least) 3 or 4 12-inch pizzas. |
p |
I've been searching for the right pizza sauce, trying
everything; I've tried canned sauce, jarred sauce,
Bobili Sauce, I've tried cooking the sauce, pretty much
everything. |
p |
I now know one thing, for pizza - keep it simple. Do not
cook the sauce!
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p |
Pizza Sauce |
*INGREDIENTS |
- 1 28-oz. can crushed-tomatoes, I prefer the
Cento brand
- 1/4-cup EVOO
- 2 or 3 cloves of garlic (peeled and crushed)
- 3 or 4 basil leaves, torn
- 1 TBSP. oregano
- 1 tsp. sugar
- salt to taste
- black pepper to taste
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PREPERATION |
- Place the crushed tomatoes in a medium mixing
bowl
- add the rest of the ingredients, mix well
- cover with plastic wrap, refridgerate overnight
(minimum 2-hours)
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*HINTS, TIPS AND SUGGESTIONS: |
- The garlic continues
to flavor the sauce (if you want it less-garlicky,
leave the gloves in larger pieces, remove some or
all before using the sauce)
- DO NOT COOK THE SAUCE
(the sauce will cook as the pizza cooks)
- If the sauce seems bland add
a TBSP. of balsamic vinegar or a tsp. of
red-pepper-flakes
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GYPSY |
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GYPSY
PASTA SAUCE |
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When I was living in a motor
home in Las Vegas and other parts of the Southwest, I
needed a quick, easy pasta sauce. Most of my cooking,
including spaghetti, was done in a wok... The following
sauce is simple and fast.
It is not a gourmet pasta
sauce. |
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1-6 oz. can tomato paste (retain the
empty can for measuring) |
1 TBS. olive oil |
1/2 can water (use the empty tomato
paste can to measure) |
1/2 can dry red wine (see above) Use
any dry red wine (Chianti, Sangiovese...) |
1 TBS. grated cheese (Romano,
Parmesan, Fontinella) |
1/4 tsp. garlic powder |
1/4 tsp. Cayenne pepper |
splash of
juice from a jar of cherry peppers or
jalapeño
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Put the olive oil, tomato paste,
water, wine and juice in a sauce pan, stir well |
Add the rest of the ingredients, stir
and simmer the sauce for 20 minutes. |
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Hints and
Suggestions: a) Use an empty Tomato Paste can to
measure b) If you don't have pepper juice, use a piece
of jalapeño or? |
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This recipe makes enough sauce for 1
or 2.
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POMO |
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LVBC POMODORO SAUCE |
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This basic tomato sauce is thick and
rich, yet very easy to prepare. (Serves 4-6) |
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SAUCE |
1/4 cup olive oil |
1
tsp. sugar |
3
garlic cloves, pealed and minced |
1
bay leaf, crumbled |
1-28 oz. can crushed tomatoes |
1
tsp. parsley, fresh or flakes |
1-6 oz. can tomato paste |
1
tsp. oregano |
5-6 mushrooms. chopped |
splash, juice from a jar of cherry peppers |
1/2 cup white wine |
salt, to taste (about 1/2 tsp.) |
1/2 cup water |
ground black pepper, to taste (about 1/2 tsp.) |
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PASTA TOPPING
(extra ingredients, not integral to the sauce.) |
butter,
one pat per plate |
Cayenne pepper, 1/4 tsp. per plate |
grated
Fontinella cheese, for topping |
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heat olive oil in sauce pan, add
garlic and cook for 2-3 minutes, remove pan from burner |
add other ingredients,
except
oregano, butter, Cayenne and cheese; cook sauce on
medium heat for 45 minutes, stirring often |
add oregano, stir sauce and cook a
few more minutes |
use this sauce with any pasta dish |
top plated-sauced-pasta with grated
Fontinella Cheese; add a pat of butter, a shake of
Cayenne pepper and put the dish under the broiler until
the butter melts, serve |
serves 4-6 |
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Hints and Suggestions: a) let olive
oil cool down, a bit, before adding other liquids. |
b) you can substitute red wine (for a
more robust sauce) c) you can substitute Romano |
or Parmesan cheese, if you can't find
Fontinella |
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GORGONZOLA |
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GORGONZOLA-MUSHROOM-CREAM SAUCE Makes enough sauce for 4-6 |
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1/4 cup
olive oil |
1/4 cup
butter |
3 garlic
cloves, peeled and minced |
1 cup half
and half |
6 oz. white
mushrooms, sliced
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8 oz.
Gorgonzola cheese, crumbled |
salt and
black pepper to taste |
grated
Fontinella cheese for topping |
Cayenne
pepper |
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heat olive oil and butter in a sauce
pan |
add minced garlic, sauté for one
minute |
add mushrooms, sauté five minutes
while stirring |
pour half and half into pan |
add crumbled cheese to pan, stir as
cheese melts |
spoon sauce over
Gnocchi, top with Fontinella, shake on a pinch of
Cayenne and serve |
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Makes enough sauce for 4-6 |
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RAVIOLI |
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SAUCE FOR RAVIOLI (from
Leone's Italian Cookbook.) Serves 6-8 |
Excerpt from Leone's Italian Cookbook: "Enrico
Caruso, after his performances at the
Metropolitan opera, often came in for what he
called a snack, a great big plate of Mother's
ravioli." |
- 1
1/2 pounds lean beef (flank or bottom round)
- 1
pound lean pork shoulder
- 3
garlic cloves, mashed
- 1
teaspoon fresh rosemary
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1/2 cup olive oil
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1/4 cup butter
- 4
ounces salt pork, diced
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3/4 pound onions, peeled and diced
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- 2 bay leaves,
crumbled
- Tiny pinch of
ground allspice
- 1 teaspoon
freshly ground black pepper
- 1 teaspoon
salt
- 1/2 cup good
dry red wine
- 1 cup canned
peeled plum tomatoes,
chopped or
sieved
- 2
medium-sized ripe tomatoes, chopped
- 2 cups
boiling water
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Cut the beef and pork shoulder into
small cubes
- Chop garlic and rosemary together
- Combine olive oil, butter
and salt pork in a saucepan, heat
- Add onions and sauté slowly to medium
brown
- Add beef and pork cubes and
simmer for 20 minutes
- Add bay leaves, allspice,
black pepper, and garlic & rosemary mixture
- Cook for 10 minutes
- Add wine, stir, cover and
cook for 3 minutes
- Add canned and fresh
tomatoes, boiling water and salt; simmer for 20
minutes
- Remove from heat
- Remove all meat from
the sauce and put through a food chopper
- Place half of the
chopped meat back in the sauce, stir, and bring to a
boil, slowly
- Remove from heat; Put
remaining chopped meat aside for the stuffing
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RAVIOLI DOUGH |
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Top of
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RED
CLAM SAUCE |
Serves 4 to 6 |
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INGREDIENTS |
- 1/2 cup olive oil
- 3
garlic cloves, crushed and chopped
- 2
- 10oz. cans whole baby clams, with juice*
- 1
- 14.5 can diced tomatoes*
- 1
- 6oz. can tomato paste
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1/2 cup dry white wine*
- freshly ground black pepper to taste
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Salt, just a pinch
- 1/4 cup grated cheese*
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1/4 cup Coke
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1/4 cup Cherry Pepper juice, from jar
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1/2 tsp. crushed Fennel
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1/2 tsp. Oregano
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1/2 tsp. Parsley
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Cayenne pepper
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COOKING THE SAUCE |
- Heat the olive oil in a sauce
pan
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add chopped garlic, stir and
turn off heat
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while the oil cools open the
cans of clams, tomatoes and tomato paste
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when the oil has cooled down,
add the clams with juice
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add the diced tomatoes,
tomato paste and wine, stir
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mix in the grated cheese and
add the coke and pepper juice
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add the Fennel and Parsley,
salt and pepper
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cook for 45 minutes on
medium-low heat (just bubbling,) stirring often
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add the Oregano just before
sauce is done
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Serve over Linguine or other
favorite pasta |
Top with Fontinella grated
cheese and add a dash of Cayenne pepper |
Serve a Chablis, Chardonnay
or Pinot Grigio with this sauce |
*Tips and suggestions:
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After cooking the garlic, let
the oil cool so it won't splatter when you add
the other liquids |
If you use fresh clams
instead of canned, add extra liquid (bottled
clam juice.) |
You can substitute crushed
tomatoes or tomato sauce for the diced tomatoes |
After adding the coke and
pepper juice, taste and adjust |
Use grated Parmesan, Romano
or Fontinella cheese in sauce |
For the dry white wine use a
Chablis, Chardonnay or Pinot Grigio |
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01/18/2020 |
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