Tomatillo Sauce

• 1 1/2 lb. fresh tomatillos or 2 (13 oz.) cans tomatillos
• 2 green chiles, charred, peeled and seeded
• 3 jalapeno chiles, partially seeded, veins removed
• 2 cloves garlic
• 1/2 c. chicken broth
• 1/4 c. rice vinegar
• 1 tbsp. light oil
• 1 tsp. ground cumin
• 1/4 to 1/2 c. cilantro, snipped
• Salt to taste
• 2 tbsp. lime juice
• 1 tsp. sugar

After removing dry husks from tomatillos, rinse them well under warm water to remove some of the stickiness. Cut into quarters. Cut chiles and jalapenos into pieces. Add garlic and chop to a coarse puree using the pulse button of the food processor. Place mixture in saucepan and simmer everything except cilantro, 12-15 minutes.

from Cooks.com

Bechamel Sauce

• 1/2 cup (1 stick) unsalted butter
• 6 tablespoons unbleached all-purpose flour
• 2 cups chicken broth, preferably homemade, at room temperature
• 2 cups light cream, at room temperature
• 1 cup freshly grated Parmesan cheese
• 1/2 teaspoon grated nutmeg
• Salt and freshly ground white pepper to taste
• 3 large eggs, at room temperature, lightly beaten

Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until smooth. Cook, stirring constantly, 1 minute. Gradually whisk in the chicken broth, then the light cream; cook, stirring constantly, until smooth and thickened. Stir in the Parmesan and season with the nutmeg, salt, and white pepper. Stir 1/2 cup of the hot sauce into the beaten eggs in a small bowl, then stir the egg mixture into the remaining sauce. Cook a couple minutes longer, stirring constantly, then remove from the heat.

Makes ? - a lot

from Cold Weather Cooking p. 19-20

Arugula Pesto

• 2 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 6 packed cups)
• 1 1/2 cups walnuts
• 3/4 cup freshly grated Parmesan or Sardo
• 1/2 teaspoon salt
• l large clove garlic
• 1/3 cup olive oil

In a food processor combine the arugula, the walnuts, the Parmesan or Sardo, the salt, and the garlic and pulse the motor until the walnuts are chopped fine. With the motor running add the oil in a stream and blend the pesto with hot cooked pasta, potatoes, or vegetables.

The pesto keeps, chilled, its surface covered with plastic wrap, for 2 weeks. Makes about 2 cups.

from Gourmet, July 1993 via Epicurious

Orange Sauce for Gingerbread

• 1 1/3 cups juice plus 1 teaspoon zest from 4 large oranges
• 1/2 cup granulated sugar
• 4 teaspoons cornstarch
• 1/8 teaspoon salt
• 2 tablespoons unsalted butter
• 1 tablespoon juice from a small lemon

1. In small sauce pan bring orange juice, sugar, cornstarch, and salt to boil over medium heat, stirring constantly. Continue to cook until sauce is thick and clear, about 1 minute.

2. Remove from heat, then stir in butter, lemon juice, and zest. Serve hot, warm, or at room temperature over gingerbread squares.