Tag Archives: Sauces

Get Ready for the Holidays

Yes, the most wonderful time of the year is getting closer! Be ready and happy with the best tools.

The best part is that we don’t have to fight traffic, the cold, the crazy crowds just to learn that what we wanted is gone, and risk getting the flu or in an accident anymore !!! All Thanks to  online catalog shopping !!!!

Today’s technology and incredible offers all you need is a warm cup of tea, your favorite robe and slippers and voila! Holiday prep shopping is a breeze! 

And no, It will not cost you a penny more that going to the store, Walmart ships to your door for less than a dollar! (we spend more on gas just getting there than that!!)

So here is out thrifty list of Holiday Kitchen musts:

If you have loved ones with special dietary restrictions,this is an indispensable tool .We were surprised to find this great Kitchenaid stand mixer for less than $200. Although  It seems quite an investment , you’ll get your money’s worth (and more) very quickly.It’s multitasking, professional grade, and lasts forever! 

Uses: make sauces, knead bread doughs, batters, pie crusts, whisk meringue, soy-less and or cholesterol free mayo! It ‘s relatively small but has a LOT OF POWER. Here at Gastronomous , we bought canola oil based mayo for $6 a 10 oz jar ( a small, small jar). We made twice that same amount  mayo in 5 minutes at a cost of 56 cents….. you get the point :). Later , if you want to get fancy, you can get attachments to make pasta, shred vegetables, make ice cream or your own sausages.




KitchenAid Classic White 4.5 Qt Stand Mixer, K45SSWH




A Dutch Oven:

We have our favorite 5.5 Qt from Le Creuset and a runner up with 6-QT capacity from a generic brand. They both faired well through the years with care .  You are welcome to spend as much as you like, but the food will cook and taste the same. Uses all liquid based cooking which require low heat for a long time. A dutch oven has the incredible ability to brown meats on the cooktop, then fair the rest of the cooking in an oven, then go straight to the dinner table! Think : pot roasts, coq au vin, chicken a la cacciatore , goulash stews, soups and of course chili! 

Lodge Color Enamel and Cast Iron 6 qt. Dutch Oven, Red


Le Creuset 5.5-qt. Enameled Round Dutch Oven, Cherry Red Le Creuset 5.5-qt. Enameled Round Dutch Oven, Cherry Red Perfect for cooking meats and vegetables in a simmering broth, the 5.5-qt. red Round Dutch Oven by Le Creuset includes a tight-fitting lid that helps seal in moisture and flavor. Constructed of cast iron to absorb heat quickly, distribute it evenly and retain it for maximum efficiency, even at low temperatures. Porcelain enamel surface won’t react with food, and doesn’t absorb odors or flavors. Elegant enough to take right to the table. Oven-safe to 450 degrees F and dishwasher-safe.
$219.95 USD




A GOOD quality Roasting pan with a rack!

Forget disposable aluminum ones, they bend, break, they can’t even hold their contents!!

Get a nonstick set for 99.99 ( baster and lifters included) or just the pan with rack for 59.99

Cooking.com will ship it free till NOV 20 just click below and use code C89225at checkout

Calphalon 16x13x3-in. Nonstick Contemporary Nonstick Roasting Set Calphalon 16x13x3-in. Nonstick Contemporary Nonstick Roasting Set  

Purchase this roasting pan and receive these bonus tools: a baster, injection needle and set of poultry lifters, everything you need to prepare your holiday bird. New looks from Calphalon’s Contemporary Nonstick line. The stainless handles are slim and flared and are multi-riveted for added strength. Made of hard-anodized aluminum with a nonstick interior, this new roaster heats evenly and quickly and comes with a removable, nonstick rack that holds up to a 25-lb. turkey – also ideal for chicken, pork or beef tenderloins. As your main course browns and glistens, vegetables roast and caramelize at the bottom of the pan.  $99.99

Oven Dried Tomatoes

We have no idea why, but this year we had the ugliest tomatoes ever! They tasted perfect, but the shape was a bit off. We also found a great deal on perfectly shaped Roma Tomatoes. Big or small. ugly or perfect , Oven drying is a great way to preserve tomatoes, and at around $4 for a 10 oz bag, they make a lot of money- saving sense!

Best of all, they can be used to enhance flavor of salsas, stews, sauces and soups.  We’ve tried them in tapenade, sandwiches and salads. 




2 lbs ripe roma (AKA plum) tomatoes tips off halved or any other meaty tomatoes
2 tsp. salt
2 Tbs. sugar
4 Tbs. olive oil
1 tsp. fresh thyme

Place tomatoes on a baking rack skin side down, sprinkle the salt, sugar and fresh thyme.
Drizzle on olive oil.
Place rack in oven at low temperature (200 degrees). Let it cook for 4 hours, or till dried to your liking.

Red Raspberry And Tomato Jam

It’s the end of the season, so that means the last of the tomato and raspberry crops are up for grabs. There so many salads, sauces, and preserves you can make!. In our quest for the unique, we blended berries, made tomato jams and tried something never done before: raspberries and tomatoes! and why not? after all tomatoes are fruits too!
 The result is so good! Serve it on toast and English muffins , then when your guests ask what kind of jam it is….say it’s an exclusive (and secret) gourmet blend you’ll have them begging for the recipe

Best of all… it makes a an excellent reason to throw a tea party!

Ingredients: (for two pint size jars)
4 cups tomatoes, peeled and diced
4 cups granulated sugar
2tsp.orange juice juice
1 pint fresh red raspberries or 1 box frozen

Place tomatoes in a non-reactive pot with the raspberries. Add orange juice and sugar. Place over medium heat and bring to a boil, reduce heat and simmer for 45 minutes, stirring occasionally with a wooden spoon.
Let cool and place in sterilized canning jars.

Baby Back Ribs

So you are in the mood to make your own baby backs and it’s raining, too hot or too “buggy” outside.  Try this simple oven version. They are finger licking delicious! Keep a meat thermometer handy and no more guess work.

Try our Low-carb Buffalo version if you are watching your figure or are concerned with food allergies since many commercial sauces contain the most unexpected ingredients.

Ingredients: (for 4 servings)

One rack of baby back ribs
Salt and pepper to taste
2 Tbls olive oil
1/2 cup of sauce of your choice or use our Low Carb Buffalo sauce (please double check ingredients for allergens)

Preheat oven to 375 degrees. Trim rack of excessive fat, then and salt and pepper to taste, lightly coat with olive oil. Place rack, meat side up on a flat baking sheet and place in the oven. Let cook for 20 minutes, then turn, let cook for another 30 minutes or till the meat reaches a temperature of 155 degrees.
Take out of the oven then coat with the sauce, turn the oven off and place the ribs back in, let the meat stand in the sauce for 10 minutes. Take them out and enjoy!

LOW CARB Buffalo sauce:

1/2 stick of butter
1/4 cup apple cider vinegar
2 Tbls  artificial sweetener ( Splenda works well)
Hot sauce to your taste

In large sauté pan, melt the butter and slowly incorporate the vinegar and the sweetener. Add hot sauce to taste, start with a tablespoon and remember to taste often. Once the sauce is to your desired heat 

Buffalo Sauce