Simple tomato sauce used for Neapolitan style pizzas. Although traditionally San Marzano tomatoes are used, you can substitute fresh plum tomatoes that have been blanched and peeled. The ideal tomato will have bright acidity and high mineral content for a more complex flavor.
A great recipe for loose Italian sausage, used in my Chicago style deep dish pizza. This Italian sausage also makes a great pizza topping for other styles of pizza as well including New York, Sicilian, and Neapolitan. If using for pizzas other than Chicago, crumble and cook in a pan first, draining any liquid and fat before using.
In this video I demonstrate how to simply dress a salad using oil and vinegar. As simple as this process is, I'm always surprised how many people don't fully grasp (and frequently use) this approach.
The truth is, once you master this technique, you can quickly create any number of delicious salads, especially if you stock your pantry with a few good oils and vinegars.
This European style brown bread is hearty, complex of flavor, and most importantly, delicious. If you need a mid day "pick me up," this bread will give you a surprising boost of energy and sustain you between meals.
This all purpose pickling liquid is used at Stella to pickle everything from onions and shallots to cherry tomatoes and ramps. Its a great base recipe that with the addition of a few spices and seasonings, can be customized to fit any need
If you've ever wanted to make your own maple glazed doughnuts, you've found the right place. This glaze utilizes both maple extract and maple syrup for greater depth of flavor. Paired with our brioche doughnut recipe, this maple glaze will produce one of the best doughnuts you've ever tasted.
Tomato Vierge is a simple yet flavorful emulsion of tomatoes, aromatics and oil. It is most notably missing egg, which makes this preparation much lighter then it's sister sauce, aioli.
A citrus/soy glaze that can be used as is or doctored with extra flavors to create your own, unique sauce. We use this as a common prepared ingredient in the Stella kitchen, using it as is, to season tartares and pokes, or any other application in which a salty-sweet flavor profile is called for.
The seasoning for sushi rice is different for each sushi chef, and the ratio at which they season their rice is usually a closely guarded secret. Here's what worked for me when I was rolling sushi, and at the very least, it will give you a good starting point to develop your own ratios to fit your taste preferences.
This sauce was originally developed as a trio of dipping sauces served with grilled pork lettuce wraps. Its a fairly universal sauce that goes great with sturdy salads and roasted meats such as chicken and pork.
This is one of my all time favorite vinaigrettes, and we use it so often at Stella, we've started referring to it internally as our "house vin." Between the bite of the sherry vinegar, the sweetness of the honey and the tang of the stone ground mustard, this dressing goes great with just about any variety of greens.
Simple Raspberry Coulis recipe that can be used as a universal dessert sauce.
This is one of most versatile Asian sauces we use here at Stella. It is great to add a citrus-soy sweet flavor to a number of ingredients.
A sweet summer emulsion that we used for a grilled quail and peach salad dish.
Basic mayonnaise recipe.
Tangy, spicy, smokey, and robust, this barbecue sauce is one of our favorites for smoked ribs.
This aioli is rich and flavorful; the umami brought by the boquerones make it a great condiment for many applications.
This sauce was originally developed for a summer salmon dish that was paired with some slow roasted vegetables. Garlic-thyme emulsion goes well with fish, roasted vegetables and poultry such as chicken breast and squab.
A refreshing vinaigrette inspired by Japanese flavors, this cilantro vinaigrette goes great with any number of lettuce greens or vegetables.
A simple ceviche marinade that can be used for shellfish, especially shrimp or scallops.
