Scroll down for the following recipes:

AIOLI

BECHAMEL SAUCE
CARROT JUICE DRESSING

CHIMICHURRI SAUCE
COURT-BOUILLON

MARK'S CREAMY RADISH SAUCE
MARK’S CUCUMBER-YOGURT SAUCE

GREEN ONION DRESSING

HABANERO SAUCE
MEDITERRANEAN MARINADE

MUSHROOM STOCK
PESTO SAUCE 
POBLANO PEPPER MARINADE

PROSCIUTTO, PEAR & CELERY ROOT STUFFING
RUSSIAN DRESSING

SUN-DRIED TOMATO VINAIGRETTE

TAPENADE

AIOLI

1 whole bulb of garlic
1 cup extra virgin olive oil, more if needed
Salt to taste
Lemon juice, to taste, (optional).

             Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor.  Peel the garlic cloves and puree them in the processor.  Then add the oil in a very thin stream until a smooth paste is achieved.  Season with salt and lemon juice if you like.  Modern versions puree the garlic with two egg yolks to make a thicker and more America-grocery-store mayonnaise.  Either way Aioli can be used as an accompaniment to meat, fish or vegetables, served on toasted bread, or used as a flavoring agent. 

BECHAMEL SAUCE

2 oz. salted butter
4 oz. chopped onion
2 oz. all purpose flour
1 quart cold milk
Salt and white pepper to taste
6 cloves
Pinch of nutmeg

             Melt the butter over medium-low heat in a saucepan or ideally, a saucier, (a sauce pan with sloping sides which prevents food from getting trapped and burning in the corners).  Add the onion and some salt and pepper.  Sweat, do not saute the onion until soft.  Add the flour and stir constantly for no more than two minutes.  Gradually add the cold milk while constantly whisking.  When all of the milk has been incorporated add the cloves and a little more salt and pepper.  Simmer the sauce on low heat for 30 minutes, frequently whisking and assessing for extra seasoning as the sauce thickens.  Strain the sauce thorugh a chinois or fine sieve and finish with the nutmeg.

CARROT JUICE DRESSING

6 oz. carrot juice
2 oz. lemon juice
2 large shallots, minced
Salt & pepper to taste

2 cups water
6 oz. white wine
Juice of one lemon
1 onion, chopped
1 stick celery, chopped
2 garlic cloves, chopped
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon salt
2 bay leaves
Fresh thyme
Fresh parsley

             Bring all of the ingredients to a boil; simmer for eight- to ten minutes and strain.  You can use the court-bouillon as poaching or steaming liquid for a wide variety of seafood, vegetables or chicken.

1 pint plain yogurt
1 large cucumber, peeled, seeded and finely chopped
Juice of half a lemon, (more or less to taste)
Small to medium batch of mint leaves, chopped
(Or try cilantro or a cilantro/mint combination)
Half teaspoon cumin
Half teaspoon coriander
Salt and pepper to taste

             For a thicker sauce, place the yogurt in a colander on top of another pan and allow it to drain in the fridge for an hour or two.  Similarly, after chopping the cucumber, press the excess water out in a fine mesh sieve.  Mix all of the ingredients and serve as suggested above.  Other optional flavor enhancers include finely chopped onion or garlic. 

GREEN ONION DRESSING

One batch of scallions
One teaspoon Dijon mustard
Four teaspoons Champagne vinegar, (Ok you can substitute
plain white vinegar)
One small garlic clove
One teaspoon kosher salt
Half cup extra virgin olive oil.

             Rinse the scallions, trim the root end, and then roughly chop them.  Place all of the ingredients except the oil in a food processor and puree.  Then add the oil in a slow, thin stream with the processor on until it is incorporated.  This dressing will go well with most salads but it will especially enliven blander greens like iceberg or Boston lettuce. 

HABANERO SAUCE

1 cup water

1/3 cup of red wine vinegar

1-3 fresh or dried habanero peppers, depending on how hot you like it.

1 large red bell pepper

1 tablespoon paprika

1 teaspoon cumin

1 teaspoon salt

     Chop up the bell and habanero peppers, (or grind the habaneros if using dried).  Bring all of the ingredients to a boil and then simmer for 8-10 minutes.  Finally, puree the mixture in a blender.

MEDITERRANEAN MARINADE

The below marinade is a distinct Mediterranean marinade minus the soy sauce.  I like the taste of the soy sauce but feel free to leave it out and simply add more salt.  I particularly like this marinade for grilled vegetables and chicken although it would work well for lamb, sans the soy sauce.

1 pint olive oil
6 oz. soy sauce
Juice of 2 lemons
4 cloves garlic, minced
1 teaspoon chopped rosemary
Half teaspoon coriander seeds, ground
Half teaspoon fennel seeds, ground
Half teaspoon onion powder
Salt and pepper to taste

             Measure the coriander and fennel seeds first and then grind them.  If your coriander and fennel is already ground, use a little less than a half teaspoon. 

MUSHROOM STOCK

             Use this stock as a base for mushroom soup or a mushroom sauce.  For the latter, deglaze the pan with some of the stock after sautéing the protein.  Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.

1 lb sliced mushrooms.
1 onion, roughly chopped
2 garlic cloves
2-3 cloves
1 bay leaf
2-3 sprigs of thyme
Salt and pepper to taste

             Sauté the mushrooms in butter or olive oil until just browned, or lay them out on a large sheet tray and bake at 375 until browned.  Add the mushrooms, onion, garlic, cloves, bay leaf, and thyme to a stockpot.  Add just enough water to cover the mushrooms and simmer for two hours.  Check it periodically to see if you need to add water.  Add as little as necessary.  Strain the stock, simmer for another 10-15 minutes to reduce and concentrate it further and then season with salt and pepper.

PESTO SAUCE 

2 cups basil
¼ cup pine nuts
½ cup grated parmesan cheese
2 garlic cloves
Salt and pepper to taste

1/3 cup olive oil

             Place all of the ingredients except the oil in a food processor and briefly mix.  Then with the processor running, slowly drizzle in the olive oil until incorporated. 

 
POBLANO PEPPER MARINADE

             I like this one for beef and pork, done spicy and Latin style.

1 cup water
One third cup white wine vinegar
Two poblano peppers, chopped
Three oz. onion, chopped
Two cloves garlic, chopped
One teaspoon cumin
One teaspoon coriander
One teaspoon salt
Half teaspoon black pepper
Small batch of cilantro, chopped

             Combine all of the ingredients except the cilantro in a saucepan.  Bring to a boil and then simmer for eight minutes.  Puree in a blender.  Chop the cilantro by hand and add it to the puree.  Place in fridge until it reaches room temperature and add the meat. 

 PROSCIUTTO, PEAR & CELERY ROOT STUFFING

 This recipe comes from chef Faith Alahverdian.

 8 oz. bread cubes
3 cups chopped onion
2 cups, (4-5 medium) celery root, cut into ½-inch cubes
½ cup chopped celery
1 lb. Anjou pears, peeled, cored, and cut into 1-inch cubes
1 cup chopped dried cranberries
2 tsp. chopped fresh sage
¼ tsp. dried thyme
Salt & pepper to taste
Olive oil as needed
2 tablespoons chopped fresh parsley
1 cup diced prosciutto
1 stick butter, melted plus extra non-melted butter for baking
1 cup chicken broth

            Preheat the oven to 375 degrees.  Toast bread cubes on a baking sheet until golden brown.  Place the bread cubes in a large bowl, and set aside.  In another large bowl toss the onion, celery root, celery, pears, cranberries, sage, thyme, salt and pepper.  Then coat the mixture with olive oil.  Spread mixture on two parchment-lined baking sheets and place in 375 degree oven for 20 minutes or until browned.  Transfer to a large bowl and add parsley, prosciutto, additional salt and pepper, melted butter, and chicken broth.  Butter a 13x9x2 baking dish, add the stuffing, cover with foil, and bake at 325 for 30 minutes.  Add extra butter and/or chicken broth if needed for additional moisture.

RUSSIAN DRESSING

3 oz. mayonnaise

1 oz. ketchup

1 oz. minced onions or chives

1 teaspoon horseradish

1 teaspoon lemon juice

Half teaspoon paprika

Chopped parsley or dill to taste

Salt and pepper to taste

 SUN-DRIED TOMATO VINAIGRETTE

3 sun-dried tomatoes in oil
1 small shallot
1 oz. red wine vinegar
One tablespoon of chopped herbs of your choice, (basil,
oregano, or parsley)
Salt and pepper to taste
3 oz. extra virgin olive oil

             Combine all of the ingredients except the oil in a food processor and process until they are finely blended.  Then with the processor running, slowly add the oil in a slow stream until completely incorporated.  Try this vinaigrette on salads and grilled vegetables. 

 TAPENADE

8 oz. black, pitted olives
2 oz. capers
1 can (2 oz.), anchovies, drained
5 cloves garlic
Juice of half a lemon
Olive oil as needed

             Puree all the ingredients in a food processor except the olive oil.  Then add the olive oil in a thin stream until a spreadable paste is achieved.  Other additions to the tapenade include sun-dried tomatoes and various herbs.