the Pence family cookbook

Recipes in Category “Miscellaneous”


Miscellaneous Japanese


  • 4 cups water
  • 2 handful of dried bonito flakes (or 4 small packs of dried bonito flakes) [CP: I used about 30g of bonito; one medium-sized package, and a bit more than 4c. water]


Boil water and then add dried bonito flakes in a pot. Let it simmer for 2-3 minutes. Strain it. Use it as instructed in recipes.

Japanese Cooking 101

Swiss Chard Pesto with Almonds

Miscellaneous Greens Pasta Sauce


  • Kosher salt
  • 3 bunches Swiss chard, stems removed
  • 3/4 cup toasted almonds
  • 3/4 cup grated aged Pecorino Romano cheese
  • Pinch nutmeg
  • Pinch ground cloves
  • 2 lemons, zested and juiced
  • 1 clove garlic, grated on a rasp grater
  • About 3/4 cup extra-virgin olive oil
  • Freshly ground black pepper


Bring a large pot of water to a boil; season the water generously with kosher salt. Prepare an ice water bath with a colander. Blanch the Swiss chard in the boiling water until tender, about 2 minutes. Shock immediately in the ice water. Drain by squeezing the leaves in a ball in a clean kitchen cloth.

Put the cooked chard, almonds, cheese, nutmeg, cloves, lemon zest and juice and garlic into the bowl of a food processor and pulse until the mixture begins to break down and come together. Add enough olive oil to the mixture to just get it to come together, about 3/4 cup. Season with salt and pepper.

Food Network

Horseradish Sauce

Miscellaneous Sauce


  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
  • 1/2 teaspoon grated lemon zest
  • 2 teaspoons kosher salt
  • Freshly ground black pepper


In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.

Food Network

Sage Tea

Miscellaneous Mediterranean Tea


  • 2 teaspoons loose black tea
  • 8 dried sage leaves
  • sugar, for serving


Bring 6 cups water to a boil in a medium saucepan. Remove the pan from the heat, add the tea and sage leaves, and cover the pan. Wrap a kitchen towel around the pan and set it aside for 10 minutes to allow the tea to steep. Then strain the liquid into a teapot and serve hot, with a bowl of sugar on the side.


Lemon or Orange Marmalades

Miscellaneous Jam Untested


For all:

  • 2 pounds lemons, scrubbed and cut lengthwise into 8 wedges
  • 1/4 c. fresh lemon juice
  • 10 half-pint canning jars with lids and rings, sterilized

Lemon marmalade:

  • 2 lb. lemons, scrubbed and cut lengthwise into 8 wedges, then seeded and thinly sliced crosswise
  • 8 1/2 c. sugar (3 3/4 lb.)

Meyer lemon marmalade:

  • 2 lb. Meyer lemons, scrubbed and cut lengthwise into 8 wedges, then seeded and thinly sliced crosswise
  • 7 1/2 c. sugar (3 1/4 lb.)

Valencia orange marmalade:

  • 2 lb. Valencia oranges, scrubbed and cut lengthwise into 8 wedges, then seeded and thinly sliced crosswise
  • 8 c. sugar (3 1/2 lb.)


Day 1:

For all of the marmalades: in a large, nonreactive saucepan, cover the first 2 lb. of lemons with 2 inches of water (about 8 cups). Leave to stand at room temperature overnight.

For the orange marmalade: In another nonreactive saucepan, cover the orange wedges with 2 inches of water (about 8 cups) and leave to stand at room temperature overnight.

Day 2:

_For all of the marmalades: _Bring the lemon wedges to a boil. Simmer over moderate heat, stirring every 30 minutes, until the lemons are very tender and the liquid is reduced by half, about 2 hours and 15 minutes. Pour the lemon wedges into a fine sieve set over a large heatproof bowl; let cool completely. Wrap the sieve and bowl with plastic and let drain overnight at room temperature; discard the lemon wedges.

For the lemon marmalade: In a large nonreactive saucepan, cover the lemon slices with 2 inches of water (about 8 cups) and bring to a boil. Simmer over moderately high heat for 5 minutes, stirring occasionally. Drain the lemon slices in a fine strainer; discard the cooking liquid. Return the lemon slices to the saucepan and cover with 1 inch of water (about 4 cups). Bring to a boil and simmer over moderate heat, stirring occasionally, until the lemons are very tender and the liquid is slightly reduced, about 40 minutes; let stand at room temperature overnight.

For the Meyer lemon marmalade: In a large saucepan, cover the Meyer lemon slices with 1 inch of water (about 4 cups) and let stand at room temperature overnight.

_For the orange marmalade: _Bring the oranges to a boil and simmer over moderate heat, stirring occasionally, until the oranges are very tender and the liquid is slightly reduced, about 40 minutes. Let stand covered at room temperature overnight.

Day 3:

For all the marmalades: Add the strained lemon-wedge liquid to the slices in the saucepan. Stir in the sugar and lemon juice and bring to a boil. Simmer over moderate heat, without stirring, until the marmalade darkens slightly, about 30 minutes; skim off any foam as necessary. Test for doneness: Spoon 1 tablespoon of the marmalade onto a chilled plate and refrigerate until it is room temperature, about 3 minutes; the marmalade is ready when it thickens like jelly and a spoon leaves a trail when dragged through it. If not, continue simmering and testing every 10 minutes until it passes the test, up to 1 hour and 30 minutes.

Spoon the marmalade into the canning jars, leaving 1/4 inch of space at the top. Screw on the lids. Using canning tongs, lower the jars into a large pot of boiling water and boil for 15 minutes. Remove the jars with the tongs and let stand until the lids seal (they will look concave). Store the marmalade in a cool, dark place for up to 6 months.

Food and Wine, December 2013

Chimichurri Marinade

Miscellaneous Marinade Sauce

[CP: Originally meant to go on steak, this goes on everything. Mom did quail in it and it was really nice.]


  • 1/2 cup red wine vinegar
  • 1 teaspoon kosher salt plus more
  • 3–4 garlic cloves, thinly sliced or minced
  • 1 shallot, finely chopped
  • 1 Fresno chile or red jalapeño, finely chopped
  • 2 cups minced fresh cilantro
  • 1 cup minced fresh flat-leaf parsley
  • 1/3 cup finely chopped fresh oregano
  • 3/4 cup extra-virgin olive oil


Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight. Cook meat, serve with sauce.

Matt Lee and Ted Lee, Epicurious

White Barbecue Sauce

Miscellaneous Barbecue Sauce Untested


  • 1 1/2 cups mayonnaise
  • 1/4 cup water
  • 1/4 cup white wine vinegar
  • 1 tablespoon coarsely ground pepper
  • 1 tablespoon Creole mustard
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 garlic cloves, minced
  • 2 teaspoons prepared horseradish


Whisk together all ingredients until blended. Store in the refrigerator up to 1 week.

Southern Living, August, 2005

Mustard Sauce for Corned Beef

Miscellaneous Sauce Untested


  • 1 c. white wine
  • 1 tsp. minced garlic
  • 1/2 c. diced onion
  • 1 c. heavy cream
  • 1 c. chicken stock
  • 1 c. dijon
  • 1 tsp. whole grain mustard
  • 1 tsp. salt
  • pinch pepper
  • 2-3 tsp. flour (or corn starch?)


In a small saucepan over medium heat, boil white wine, garlic, and onion for 5 min. Add cream and stock. Simmer for another 5 min. Whisk in mustards, salt, and pepper. Simmer for 3-4 minutes. Whisk in flour and simmer until sauce begins to thicken. [CP: It’s the thickening step that is problematic; the recipe’s original 1 tsp. flour is no where near enough to thicken this much stuff. Try up to 1 tbsp. flour, or even switch over to corn starch.]

Duck Stock Sauce

Miscellaneous Game Sauce


  • 2 c. duck stock or 3 c. of lighter stock, such as goose, pheasant, or grouse
  • salt
  • pepper
  • 1/2 tsp. dried tarragon
  • zest of one tangerine
  • dash Worcestershire sauce
  • 2 tbsp. bourbon (optional)
  • corn starch
  • 1 tbsp. butter


Heat the stock with the next six ingredients (salt and pepper to taste, depending on stock). Reduce volume to around 1 cup. Thicken with corn starch, adding butter to finish.


Date & Red Wine Sauce

Miscellaneous Sauce


  • 600ml chicken stock
  • 250ml red wine
  • 3 tbsp port
  • 3 tbsp balsamic vinegar
  • 200g (7 oz) halved, stoned dates


Boil down the chicken stock, red wine, port and balsamic vinegar by two-thirds. Meanwhile, cover the dates with boiling water, leave for 5 mins and then drain. Strain the reduced stock and return to the pan with the soaked dates. Simmer sauce for 3-5 mins, then check seasoning and keep warm.

Gordon Ramsay, BBC Good Food, December 2005