Category Archives: Sauce

Quick and Easy Tomato Sauce

Homemade tomato sauce can be better than most anything you can buy in a store. It’s easy to make and since it uses canned tomatoes, you don’t have to worry about them being in season.

This recipe is based on a recipe by Mario Batali and is great on pizza.

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Sauteed Diver Scallops with a Sauce of Lemon and Lobster Accented with Vanilla

This is an appetizer you would pay for in a restaurant (and I have) but can make at home. I learned the techniques for this dish in the Napa Rose Cooking School and the recipe is in the cookbook you get when you take the class.

See my page on Demi Glace for the best chicken stock you can get.

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Caramel Sauce

There is a fine line between caramel and burnt sugar. Don’t cross it.

This recipe was adapted from a Martha Stewart recipe.

Makes approximately 2 cups. Continue reading

Orange Seared Salmon with Almonds

Are you looking for a dinner idea that is both healthy and flavorful? This recipe based on a recipe from Sunset magazine may be just what you need. Even though there is no butter in the sauce, it is rich and full-flavored enough to be used in place of butter. The perfect wine for this is Wilson Creek Almond Sparkling Wine Continue reading

Napa Rose Blackberry Zinfandel Braised Short Ribs

This is a dish you would pay for in a restaurant (and I have) but can make at home. I learned the techniques in the Napa Rose Cooking School to make this dish. It takes a long time to prep and is a bit expensive (the veal demi-glace is $25) but is definitely worth it. The best part is you can make it in advance, cook it the next day and it tastes even better. It is wonderful with any side dish, but I found that pan roasted sweet corn kernels go particularly well with it.

The recipe calls for a zinfandel and if you substitute a different wine, make sure it is fruit forward and low in tannins. I used Wilson Creek 2006 Estate Zinfandel when I made it. Whatever wine you use, make sure it is one you would be happy to drink.

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Napa Rose Cabernet Mushroom Sauce

This is a recipe from the Napa Rose Cooking School I attended at Disney’s Grand Californian Hotel last May. Although the only meat in it is the veal stock, it has a meaty and earthy taste that goes well with any cut of beef as well as potatoes and mushrooms.

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Red Wine and Mushroom Sauce

If you want a great mushroom sauce to go with your prime steakhouse rib eye, this one is easy and full of earthy flavor. It is based on Tyler Florence’s Red Wine and Mushroom Sauce.


  1. I used a ratio of 3/4 button mushrooms and 1/4 crimini mushrooms. If you find another variation that works, let me know.
  2. Do not use a non-stick skillet for this. In fact, you can use the skillet you cooked the steak in for extra flavor in the sauce.


  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1 pound assorted mushrooms
  • 1 fresh thyme sprig
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup red wine (I used Merlot)
  • 1/4 cup beef broth
  • 1/4 cup heavy cream


  1. Place skillet over medium heat. Add the butter and olive oil.
  2. When the butter starts to foam, add the shallots and saute for 2 minutes to soften.
  3. Add the mushrooms and thyme; season with salt. Stir everything together for a few minutes.
  4. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol.
  5. When the wine is almost all gone, add the beef broth. Let the liquid cook down and then take it off the heat.
  6. Remove the thyme sprig, stir in the cream and season with salt and pepper to taste.