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SOUPS/SAUCES/CONDIMENTS

Teryaki sauce

This is the sauce I used to flavor my Teryaki chicken cordon bleu

This is a homemade version of the commercial Teryaki sauce.  It keeps well in a covered container and refrigerated, and can be used as a dipping sauce for many other dishes.

1 cup water
5 tablespoons brown sugar
¼ cup soy sauce
1-2 teaspoons honey, or to taste
1 large garlic clove, finely minced
½ teaspoon ground ginger
2 tablespoons cornstarch
¼ cup cold water

  • Combine the water, brown sugar, soy sauce, honey, garlic and ginger in a medium saucepan and set over medium heat.
  • In a small bowl, combine the cornstarch with the ¼ cup water and whisk until dissolved.
  • Add the cornstarch mixture to the saucepan.
  • Heat the sauce until it thickens to your taste. If the sauce becomes too thick, add more water to thin it out.
  • Pour in a screw top container.

By STELLA

I have had no formal chef’s training. Classical piano was my parents’ choice, and that took care of the first 20 years of my life. Journalism and radio followed (my own choices, this time), and these opened many doors for me into different countries, people, cultures — and, of course, foods. In a six week series on radio I used it as a platform for my love of food and shared lots of interesting recipes and food news with listeners.
My earliest memories of food come from the family kitchen at home; I can still remember the wonderful smells of the dishes my mother prepared. I became aware of the flavors of her creations at an early age. Some I enjoyed and preferred, while others depressed me with their lack of interesting flavors. My mother was a good cook, but not a gourmet, and sadly this often showed. What I did appreciate was that she always involved me in the preparation, sharing her knowledge of nutrition, flavor, color, and the harmonies of each plate she dished up. She was also a genius with leftovers and quick meals when unexpected guests arrived. This is one of the things that stands out in my mind, and it inspired me to create wonderful dishes from leftover foods myself.

I carried on with the tradition of carefully planning meals to combine nutrition, color and flavor, while at the same time offering variety and elegant presentation. In the process, I developed a passion for seeking out the best available products, adhering to each season’s offerings, and treating it with the respect it deserves, which eventually became part of my daily culinary life and travels. I did these things not because I wanted to become a chef, but to satisfy myself, family and friends with creations of gorgeous food and exciting flavors. All of which, I hope, is reflected in this blog.

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