Food & Nutrition

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Sauces, Stocks & Accompaniments

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½    each onion — chopped

1    each carrot — chopped

1    stalk celery — chopped

1 ½    pounds fish trimmings or shrimp shells

1    each bay leaf

4    cups water

1    cup white wine

    twist of lemon

    salt and pepper

In a large sauce pan add all ingredients and slowly bring to a boil, reduce heat, partially cover and simmer for 1 - 1 ½ hours. Strain stock through fine sieve or cheesecloth-lined colander. Press or squeeze to extract all liquid; discard vegetables and fish. Use immediately or freeze for later use.

Recipe By: N. Jay Sorensen, RD

Categories: Sauces, Stocks & Accompaniments

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6    tablespoons soy sauce or tamari

2    tablespoons warm water

1 ⅓     tablespoons sesame oil

1    teaspoon sugar

¼    cup scallion greens — thinly sliced

1    tablespoon sesame seeds — toasted

2    each serrano pepper — thinly sliced rings

Combine all of the ingredients in a small bowl and let stand for at least 10 minutes to allow the flavors to develop.

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:15

Categories: Sauces, Stocks & Accompaniments

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1    cup mayonnaise

1    tablespoon sweet pickle relish

1    tablespoon onion — minced

1    teaspoon capers — minced

1    teaspoon prepared horseradish

1    tablespoon fresh parsley — chopped fine

2    tablespoons lemon juice

    salt and pepper — to taste

In a small mixing bowl. Stir together all of the ingredients. Season with salt and pepper to taste. Refrigerate in an airtight container until use.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:20

Categories: Sauces, Stocks & Accompaniments

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1    tablespoon olive oil

2    each leeks — well washed and chopped

4    medium onions — chopped

6    large carrots — chopped

3    each celery ribs — chopped

1    bunch parsley — chopped

2    teaspoons marjoram

½    teaspoon thyme

3    each bay leaf

1    tablespoon black peppercorns

1 ½    gallons water

Heat olive oil over medium heat in a large stock pot. Add vegetables and sauté until lightly brown. Stir in parsley, marjoram, thyme, bay leaf, black peppercorns, and cold water. Bring to a boil, reduce heat, cover, and simmer for 1 - 1 1/2 hours. Strain stock through fine sieve or a cheesecloth-lined colander. Press or squeeze vegetables to extract all liquid; discard vegetables. Use immediately or freeze for later use.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 3:20

Categories: Sauces, Stocks & Accompaniments

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4    pounds pickling cucumbers — 4 to 6 inches

1 ½    pounds onions — thinly sliced

1/3    cup canning salt

    ice cubes or crushed ice

3    cups cider vinegar

3    cups sugar

2    tablespoons mustard seeds

1 ½    teaspoons celery seeds

1    teaspoon ground turmeric

Cut ends from cucumbers and cut into 1/4 inch thick slices. Place in a large deep stainless steel bowl. Mix in onions and salt. Top with 2- to 3-inch layer of ice cubes or crushed ice. Let stand for 3 hours, replenishing ice as needed. In a heavy-bottomed 8 quart stainless steel sauce pan, mix vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to the boil. Next, drain and rinse cucumber mixture and rinse. Add mixture to vinegar solution and return to a boil. Pack hot into prepared, wide mouth pint jars, leaving 1/2 inch headspace. Gently run a nonmetallic spatula between pickles and jar slides to release air bubbles. Wipe rims and threads clean; top with hot lids and firmly screw on bands. Process in boiling water canner for 10 minutes. Makes about 7 pints.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:10

Categories: Sauces, Stocks & Accompaniments

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1 ½    cups mayonnaise

6    tablespoons capers — rinsed and drained

1    tablespoon lemon zest

3    tablespoons lemon juice — fresh

1    tablespoon Dijon mustard

    salt and pepper — to taste

In a small mixing bowl. Stir together all of the ingredients. Season with salt and pepper to taste. Refrigerate in an airtight container until use.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Sauces, Stocks & Accompaniments

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2    tablespoons butter

2    tablespoons flour

1    cup whole milk

¼    teaspoon salt

    white pepper — to taste

In a medium sauce pan, melt butter. Add flour and cook for five minutes. Add milk; stir continuously, heat to the boil. Reduce heat and simmer until thicken. Season with salt and pepper to taste.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:10

Categories: Sauces, Stocks & Accompaniments

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1    cup mayonnaise

2    tablespoons Grey’s Poupon Mustard

1    teaspoon Worcestershire sauce

2    teaspoons prepared horseradish

In a small bowl, mix all ingredients thoroughly using a whip. Store in the refrigerator in an airtight container.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Sauces, Stocks & Accompaniments

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8    tablespoons butter

8    tablespoons flour

In a large sauté pan, melt butter, add flour and mix well with a kitchen spoon. Let Roux cook slowly for approximately 5 minutes, mix continuously so it doesn’t burn. Cool and place in an air tight plastic container. Refrigerate.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:20

Categories: Sauces, Stocks & Accompaniments

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4    cups bread slices — diced

¼    cup olive oil

3    tablespoons garlic — minced

    salt — to taste

    garlic salt — to taste

Preheat oven to 400 F degrees. In a large mixing bowl, combine the bread, oil, garlic, and mix well. Season with salt and garlic salt to taste. Spread the coated bread on a baking sheet and bake for about 10 minutes, or until the bread is crispy. Remove from oven and cool. Store in airtight container or plastic zip lock bag.