Momofuku Ginger Scallion Sauce

Ginger Scallion Sauce

from Momofuku cookbook by David Chang

makes about 3 cups

2½ cups thinly sliced scallions (green and whites, from 1-2 large bunches)
½ cup finely minced fresh ginger
¼ cup grapeseed or other neutral oil
1½ teaspoons usukuchi (light soy sauce)
¾ teaspoon sherry vinegar (we didn’t have this so we used mirin – it was fine)
¾ teaspoon kosher salt, more to taste

Mix together the scallions, ginger, oil, soy sauce, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed.

Tawa Baingan

Rasika and Rasika West End, Washington, D.C.

Vikram Sunderam made this stacked eggplant and potato dish at his 2010 Beard House dinner.
Yield: 4 servings


2 Holland eggplants, or 1 Italian eggplant, sliced thinly
6 cloves garlic, chopped
4 tablespoons olive oil
1 teaspoon black pepper
Salt to taste

Mashed Potatoes:

2 Idaho potatoes, peeled and boiled until tender
1 tablespoon canola oil
1/4 teaspoon cumin seeds
Scant 1/4 cup chopped red onion
Scant 1/4 cup chopped tomatoes
1 teaspoon chopped ginger
1/2 teaspoon turmeric
1/4 teaspoon sliced Thai green chile
1/2 teaspoon chile powder
1/2 teaspoon chaat masala
1 tablespoon lemon juice
Salt to taste

Coconut Sauce:

2 ounces jaggery or 1/3 cup light brown sugar
1/2 cup coconut milk
1/4 teaspoon red chile flakes
Scant 1/4 cup chopped peanuts
1/2 teaspoon lemon juice
Salt to taste


To make the eggplant, combine the eggplant slices, garlic, olive oil, black pepper, and salt in a large bowl and mix well. Set aside.

To make the mashed potatoes, grate the potatoes into a large bowl and set aside. Heat the oil in a sauté pan and add the cumin seeds. Toast until they start to crackle, about 1 minute. Add the onions and sauté until soft, about 3 minutes. Add the tomatoes, ginger, turmeric, and Thai chilies; cook until the tomatoes are soft, about 3 minutes. Add the chile powder and chaat masala and cook until very fragrant, about 2 minutes. Transfer the contents of the pan to the bowl of grated potatoes. Add the lemon juice and mix well. Season with salt.

To make the coconut sauce, melt the jaggery in a saucepan over a low flame. (If you are using brown sugar, you do not need to melt it first.) Add the coconut milk and chile flakes and bring to a boil. Turn off the heat and mix in the peanuts, lemon juice, and salt.

Heat a sauté pan over medium heat. Working in batches, sauté the marinated eggplant slices on both sides until golden brown, about 2 minutes each side. Transfer the cooked eggplant to a baking sheet lined with paper towels to drain.

Heat the mashed potatoes in a medium pot.

Place an eggplant slice on a plate and top with a spoonful of warmed mashed potatoes. Continue adding alternating layers of eggplant and potato until you have at least 4 layers of eggplant and 3 layers of potato. Drizzle the warm sauce over the stack.

Emeril’s Red Sauce

To use on pizza, as a dipping sauce for garlic bread, with pasta, on enchiladas. Basically for everything.


1 tablespoon olive oil
3/4 cup chopped yellow onions (1 medium yellow onion)
1/2 teaspoon minced garlic (2 cloves garlic)
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
1 (28-ounce) can whole peeled tomatoes
1 (15-ounce) can tomato sauce
4 1/2 teaspoons tomato paste
1 cup water
1/2 teaspoon sugar


In a medium, heavy pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes.

Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomato sauce, tomato paste, water, and sugar to the pot and stir well. Bring to a simmer over medium-high heat.

Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a heavy wooden spoon.

Recipe courtesy of Emeril Lagasse, 2007

Read more at:

Blender Hollandaise Sauce


  • 1 1/4 cups (2 1/2 sticks) unsalted butter, cubed
  • 2 large egg yolks
  • 2 tablespoons fresh lemon juice, plus more
  • Kosher salt and freshly ground black pepper


Fill a blender with hot water; set aside.

Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat.

Drain blender and dry well.

Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine.

Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan.

Blend until creamy sauce forms.

Season to taste with salt and pepper, and with more lemon juice.

Serve immediately.

Interesting comment:

Maybe it was a matter of operator error, but this sauce never thickened for me. So I went back to the listed recipes and tried the blender hollandaise from 1962 (good year). It was a hit with my family. The difference is the addition of a tablespoon of cream, one T of lemon and 3 yolks. Also, you add hot butter. I used my food processor with the lide on the opening and did not get splattered.

How to eat Hollandaise sauce: Eggs benedict, with grilled asparagus, brussel sprouts, green beans, artichoke.cauliflower, carrots, broccoli,

Magic Shell Chocolate Sauce

Magic Shell SundaeThis is a recipe for Magic Shell chocolate sauce.

You pour it over ice cream and it magically hardens into a delicious hard chocolate shell.

I’m going to make a sundae with my devil’s food cupcake, chocolate ice cream, and magic shell on top.

Yum yum yum.

If you are not on a limited diet like me, add some toasted, buttered and chopped nuts, some marshmallow fluff, caramel sauce, strawberry sauce or jam, some chopped pretzels or graham crackers. Maybe some fruits for balance? Like strawberries or raspberries or blueberries? Or even (yuck) some chopped bananas?


Makes 2 c, keeps for basically forever at room temperature (do NOT fridge)(to reuse later, just microwave and stir again)

250 g chocolate

200 g coconut oil

125 g corn syrup


Finely chop chocolate.

Stir in coconut oil and corn syrup.

Microwave for 15 seconds at a time, stirring constantly.


What I did:

Chopped up a hershey bar

added two heaping teaspoons of coconut oil

added two level teaspoons of palm treacle (I didn’t have corn syrup)(can also use lyle’s golden syrup)

Microwave for 15 sec.

Pour onto cold ice cream.

It freezes in less than a minute!!!


I ate one sundae, that was half the chocolate sauce. There is enough for a second sundae.

So, with my proportions, it makes enough for two sundaes.

Caramel Sauce

1/2 cup + 1 tbsp (packed) light brown sugar
1/4 cup heavy cream
2 tbsp (1/4 stick) unsalted butter
1/2 teaspoon brandy (optional)
1/4 teaspoon vanilla extract


Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly.

Continue to boil, stirring constantly, for 3 minutes.

Remove from heat; stir in brandy, if using, and vanilla.

Let stand at room temperature. Rewarm gently before using.

Serve with ice cream, pie, fruit (apples!), toast, cake, brownies, cheesecake. Or, you know, just eat it by the spoonful.

Problem solving: Your caramel crystallizes.

Why this happened: You did not dissolve the sugar completely before the mixture came to a boil. (Credit: Domino’s Sugar)