Origami Sauce Recipes
ORIGAMI SEA BASS
This delicious sea bass recipe is courtesy of Chris Bridges. Download and print theOrigami Box Template for one-of-a-kind presentation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- In a small bowl mix together dried longan with 1 cup water; set aside until plump. In another small bowl, mix together goji berries with 1 cup water; set aside until plump.
- Place one half of each of the parchment paper boxes on a baking sheet; set aside. Place fish pieces on a cutting board with a long end facing you. Cut fish horizontally stopping about 1/2 inch before reaching the opposite side. Open cut fish like a book.
- Place one piece of fish in the center of each box. Divide peppers, mushrooms, ginger, dried longan, and wolfberries evenly between each box; season with pepper. Top each with 2 tablespoons of Origami Sauce. Drizzle 1/2 teaspoon around each piece of sea bass.
- Cover boxes with remaining half of parchment paper boxes. Transfer baking sheet to oven and roast until fish is cooked through, 10 to 12 minutes. Serve sea bass immediately in their boxes.
ORIGAMI SAUCE
This origami sauce recipe is courtesy of Chris Bridges and is used to make his Origami Sea Bass.
Provided by Martha Stewart
Categories Cuisine-Inspired Recipes
Number Of Ingredients 3
Steps:
- In a small bowl, mix together all ingredients with 1/4 cup water until well combined.
THE BEST HOMEMADE APPLESAUCE
After tasting the pure apple flavor of this homemade sauce, you just might never go back to the store-bought kind. Supermarket applesauce can be loaded with added sweeteners and flavorings. We use only a little sugar, plus lemon juice, salt and cinnamon, providing a balanced flavor and the perfect amount of sweetness.
Provided by Food Network Kitchen
Categories condiment
Time 1h35m
Yield about 5 cups
Number Of Ingredients 5
Steps:
- Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
- Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
- Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.
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