sauce – Imapampchef

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Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef. Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source. Let’s get cooking!

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Indulge in effortless elegance with this velvety Tomato-Garlic Confit Pasta Sauce. Simple ingredients, sensational flavor! A few weeks ago, I made tomato-garlic confit and ended up with some left over. I didn’t feel like cooking the other night, so I tried making a sauce with the leftovers, and oh – my- goodness! The result was amazing. It had this incredible velvety texture, with the perfect balance between the tomatoes and garlic. It was one of the easiest sauces I’ve ever made and tasted like something from a fancy restaurant – without the hefty price!

My plan going forward will be to make the confit once a month or so. This way, I will have it not only as an appetizer, but for this sauce and any other recipes I might think of to try with it. Delicious!!

What else can I use the confit for?

Tomato-Garlic Confit is a versatile condiment that can enhance various dishes. Here are some ideas:

Bruschetta Topping: Spread it on toasted bread slices and top with fresh basil for a delicious bruschetta.
Pizza Topping: Use it as a pizza sauce alternative for a burst of flavor on your homemade pizzas.
Salad Dressing: Blend it with olive oil, vinegar, and herbs to create a tasty dressing for salads.
Sandwich Spread: Add it to sandwiches or wraps for a gourmet touch.
Egg Dish Enhancer: Spoon it over scrambled eggs, omelets, or frittatas for added flavor.
Meat and Fish Accompaniment: Serve alongside grilled meats or fish for a savory accompaniment.
Stir into Soups: Stir into soups and stews for an extra depth of flavor.
Savory Tart Filling: Use it as a filling for savory tarts or quiches.
Cheese Platter Addition: Serve alongside cheese and crackers for a tasty addition to a cheese platter.

For this recipe, I used my Mini Deep Covered Baker and 12″ Stainless Steel Nonstick Skillet:

Mini Deep Covered Baker

Make a Perfectly Cooked Meal for Two!

With the Mini Deep Covered Baker, you can easily prepare dinner for two, sides, desserts, and even roasts in the microwave or oven. This 10¼” x 6¼” (26 cm x 16 cm) baker is the perfect size for baking bread, cooking pot roast, or preparing side dishes and desserts.

Plus, no preheating is necessary—just put your food on the stone, cook it, and serve it without dirtying another dish. And when it’s time for cleanup, just place the pieces into the dishwasher. That’s it!

About White Satin Partially Glazed Stoneware

The elegant, white satin partially glazed exteriors combined with unglazed interiors make these stones ideal for going from the oven to the table. Made of all-natural clay, each stone develops a natural, nonstick finish over time—the more you cook, the better they get!

Made in USA

Guarantee

3-year guarantee

Product Details

10¼” x 6¼” x 6⅛” (26 cm x 16 cm x 15.5 cm)
6¼-cup (1.5-L) capacity
Satin white exterior glaze with unglazed interior
Lid inverts into the baker for space-saving storage
Can nest inside the Deep Covered Baker for easy storage
Won’t retain oils, odors, or flavors
Can be used with metal utensils
Microwave-, freezer-, and conventional and convection oven-safe to 500°F (260°C).
Dishwasher-safe 10¼” x 6¼” x 6⅛” (26 cm x 16 cm x 15.5 cm)
6¼-cup (1.5-L) capacity
Satin white exterior glaze with unglazed interior
Lid inverts into the baker for space-saving storage
Can nest inside the Deep Covered Baker for easy storage
Won’t retain oils, odors, or flavors
Can be used with metal utensils
Microwave-, freezer-, and conventional and convection oven-safe to 500°F (260°C).
Dishwasher-safe

12″ Stainless Steel Nonstick Skillet

Go-To Skillet for One-Pot Meals

This innovative pan combines the best features of stainless steel and nonstick cookware. The nonstick mesh coating provides the perfect sear (without the mess) and leaves fond for pan sauces and gravy. The size is perfect for one-pot meals.

Product Details

4¼-qt. capacity.
Includes lid.
The nonstick mesh grid lets you sear food and use fond to make pan sauces and gravy—and it’s as easy to clean as nonstick cookware.
Cleanup is easy because it’s dishwasher safe.
Use your favorite utensils—even metal!
Heat-safe to 450°F (230⁰C).
Tempered-glass lid with stainless-steel rim is heat-safe to 400°F (200°C).
Designed without rivets, so there’s no food buildup or rusting.
Tri-ply clad—a heat-conducting aluminum core between an 18/10 stainless steel satin interior layer and a polished stainless 18/0 exterior layer for durability and faster, more even heating.
Flared rims make pouring easy and keep stovetops and counters free of drips.
Guaranteed for life.

Click the links to get your own Mini Deep Covered Baker and 12″ Stainless Steel Nonstick Skillet today. You’ll be glad you did.

Let’s jump right in!

Ingredients

For the Tomato-Garlic Confit

1-quart cherry tomatoes
2 bulbs of garlic peeled
1 ½ cups Extra-Virgin Olive Oil enough to cover tomatoes at least halfway
½ teaspoon red pepper flakes or to taste
Fresh thyme can also use basil or rosemary if you like

For the Sauce

1/3 cup heavy cream
¼ cup grated Parmesan cheese
16-ounces penne pasta or pasta of choice cooked according to package
½ cup pasta water as needed

Toppings

Flat parsley chopped
Additional Parmesan cheese

Instructions

For the Tomato-Garlic Confit

Preheat oven to 325°F/165⁰C.

Place tomatoes and garlic in Mini Deep Covered Baker. Cover at least halfway with olive oil, add in the red pepper flakes and thyme.

Bake for 45-60 minutes, or until most tomatoes have burst, and garlic is soft and tan in color. Transfer the confit with the oil to a heat-proof container. Refrigerate immediately once cooled if not using right away. This can be prepared and stored for up to two weeks in the refrigerator.

For the Sauce

Strain the confit to separate the oil (save the oil to use later in salad dressing and for cooking).

Begin to boil pasta in salted water according to package directions, cooking just to al dente. Drain cooked pasta, and reserve ½ cup of the pasta water.

Heat one tablespoon of the reserved confit oil over medium heat in 12″ Stainless Steel Nonstick Skillet. Add in the confit, cooking for 5 minutes, stirring, and smashing tomatoes and garlic with the back of a spoon.

Pour the cream into the pan and use an immersion blender to create a smoother sauce.

Add in the pasta, and half of the reserved pasta water. Stir gently until pasta is evenly coated with the sauce. Add in the grated Parmesan cheese, gently stirring until combined.

Top with freshly chopped flat parsley. Serve immediately, with extra grated Parmesan cheese alongside.

That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.

Happy cooking!
— imapampchef

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***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

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April 5, 2024April 5, 2024

Imapampchef

Herb Crusted Pork Roast With Port Wine Sauce – The Modern Proper (Video)

Holly and Natalie are the two friends who created The Modern Proper blog. You can learn more about them here, and believe me, you’ll love not only their recipes, but they concept behind their blog. For me, hospitality is so important, and it goes hand in hand with food.

I made this using my Food Chopper to chop the garlic, herbs and whole peppercorns, along with my Enameled Cast Iron Skillet with Lid:

Food Chopper

One of our most popular kitchen tools, the Food Chopper makes quick work of chopping veggies, cooked meat, and nuts in seconds. It’s the solution to tear-free onion chopping! It’s equipped with a unique stainless-steel blade that rotates with each press of the plunger for consistent results. The more you press the plunger, the finer the chop.

Enameled Cast Iron Skillet with Lid

Braising Pan and Skillet in One

Meet the perfect combination of skillet and Dutch oven. With a wide cooking surface, shallow sides, and oven-to-table design, whether a busy weeknight or relaxing weekend, you can braise, bake, sauté, simmer, or roast whatever’s on the menu. The self-basting lid adds juices back into whatever you’re cooking for added moisture and flavor.

This classic gray skillet has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. With the durability of cast iron comes a certain weightiness. But not to worry—this skillet has two sturdy handles to help you lift and carry dishes from the oven right to your dinner table. Plus, cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready.

Guarantee

Lifetime guarantee

Click here to get yourFood Chopper, and hereto get your own Enameled Cast Iron Skillet with Lid today, in time for the holidays.

Let’s jump right in!

Ingredients

4 garlic cloves
2 tbsp freshly chopped rosemary
2 tbsp freshly chopped thyme
2 tbsp whole black peppercorns
2 lbs. pork tenderloin
Kosher salt
2 tbsp olive oil

For the Port Wine Sauce

1 tbsp olive oil
1 medium shallot, chopped
1 cup port wine
4-5 whole peppercorns
1 sprig rosemary
4 tbsp cold butter

Instructions

Preheat your oven to 375°F/190⁰C.

Chop first four ingredients with the Food Chopper.

Remove any silver skin from tenderloins, pat dry. Using your hand, rub the garlic mixture over pork tenderloin, then season with salt to taste.

Heat oil in skillet over high heat until shimmering, then add in tenderloins, searing on all sides to brown. Place skillet in oven and bake approximately 15-20 minutes, or until pork reaches an internal temperature of 140⁰F/60⁰C.

Remove pork from skillet, and tent with foil on cutting board.

Add one tablespoon of oil to skillet over medium heat, and add in shallots; sauté just until tender, about 2-3 minutes. Add in port wine, rosemary sprig and peppercorns, and bring to a boil, scraping the bottom to release any browned bits. Reduce heat to low, and simmer until liquid is reduced by half. Remove from heat, and in butter and whisk to incorporate.

Strain the sauce if necessary (I did not find it to be) and serve on the side with the sliced tenderloin.

That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!

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December 16, 2022December 8, 2022

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Copycat TGI Friday’s Jack Daniel’s Sauce with Baby Back Ribs – Pressure Cooker (Video)

Years ago, our family went to TGI Friday’s for a birthday event. I had their baby back ribs with the delicious Jack Daniel’s Sauce and thought I had died and went to heaven. It was that good to me!! I had never made ribs before, because it honestly seemed like too much work. I’ve finally got up my courage to give it a try, and figured out that I could make them in my Deluxe Multi Cooker, which is similar to an Instant Pot, except ours does quite a bit more than pressure cook, more about that below. Once I found out that making ribs this way was a piece of cake, I decided to try and find a copycat recipe for that amazing sauce, and the one that I came across is an absolute GEM. I mean, it is so similar that I really cannot tell the difference! I can make this at home, knowing exactly what ingredients I am putting into the recipe, plus saving money – what’s not to love??

This recipe comes from Michael DeLong over at Allrecipes. As I understand it, folks can contribute their recipes there, and it looks like this may be his contribution. I am SO glad he figured this out!!!

Back to the Deluxe Multi Cooker that I used for the ribs, here’s some info on that:

Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer

Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more under-cooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!

For the ribs, I used this delicious Smoky Applewood Rub, here’s some info:

No need to use wood chips on the grill to get this delicious sweet and smoky flavor of natural applewood, garlic and chili peppers. Perfect for seasoning ribs, pork chops, tenderloin and burgers. 2.5 oz. Gluten-free.

I also just have to share for the pure cuteness, this tiny little cast iron pan. I used it for the garlic, which was perfect, here’s some info on this as well:

Mini Cast Iron Skillet Set

With this set of two mini skillets, you can make individual-sized desserts, cornbread, side dishes, little pizzas, the best campfire breakfasts, crispy veggies, dips, and tasty appetizers.

Cast iron’s excellent heat retention means that food stays hot and delicious for a long time. It’s also heat-safe to 650 °F so it holds up to searing, sautéing, baking, frying, broiling, grilling, and campfire cooking. Plus, you can use metal utensils and not worry about scratching the finish. The two-handle design lets you easily lift the skillets and they nest for storage.

These skillets come pre-seasoned, so you can start using them right away. And their natural, nonstick surface gets better and better as you use them.

Click on the links below to get any of these products for yourself!

Deluxe Multi Cooker 5.5” Cast Iron Skillet Set Smoky Applewood Rub

Enough said, let’s jump right in!!

Ingredients

Jack Daniel’s Sauce

1 bulb garlic
1 tablespoon/15 mL olive oil
1 1/3 cup/286 grams dark brown sugar
1 cup/250 mL pineapple juice
2/3 cup/150 mL water
¼ cup/60 mL teriyaki sauce
1 tablespoon/15 mL soy sauce
3 tablespoons/45 mL lemon juice
3 tablespoons/45 mL minced white onion
1 tablespoon/15 mL bourbon whiskey
1 tablespoon/15 mL crushed pineapple
¼ teaspoon/1.25 mL cayenne pepper

Baby Back Ribs

2-pounds/907 g baby back ribs
1 tablespoon/15 mL olive oil
3 tablespoons/45 mL Smoky Applewood Rub
1 cup/250 mL water
¼ cup/60 mL Apple Cider Vinegar

Instructions

For the Jack Daniel’s Sauce

Preheat oven to 325⁰ F/165 ⁰ C. Cut off the very top of the garlic bulb, so that you can see some of the garlic. Place bulb in small cast iron pan or baking dish, trimming root if needed for bulb to sit flat. Drizzle with olive oil, cover with aluminum foil. Bake for one hour, until cloves are soft and fragrant. Remove from oven, set aside until slightly cooled. Squeeze bulb to remove cloves. Set aside two teaspoons for this recipe; you can freeze remaining garlic for another recipe.

In saucepan, combine brown sugar, pineapple juice, water, teriyaki sauce and soy sauce, bring to a boil.

Add in garlic, lemon juice, onion, bourbon whiskey, pineapple and cayenne pepper, mixing to incorporate. Simmer 40 minutes, or until the liquid reduces by half. The sauce should be thick; simmer up to 10 minutes longer if necessary.

For the Baby Back Ribs

Remove the membrane from the back of the ribs if needed; this is the shiny piece that is sometimes there, you can easily remove it by cutting with a sharp knife, then pulling it off.

Pour oil all over the ribs, then add the Smoky Applewood, rubbing it into the ribs very well.

Place rack into the bottom of the Deluxe Multi Cooker, then add the water and apple cider vinegar. Place ribs around the rack in a circle, with the meaty portion facing outward, and cover. Set to CUSTOM for 25 minutes.

When the timer is up, let the steam release naturally for around 5 minutes, then press STEAM-Release. Carefully remove ribs from the inner pot.

Set your oven to BROIL. Place ribs on wire rack above sheet pan, then glaze ribs with some of the Jack Daniel’s sauce.

Broil for 2-4 minutes, be sure to watch carefully, until glaze begins to caramelize to your liking.

Remove ribs from oven, and serve with more sauce on the side.

That’s it! These were melt-in-your-mouth perfection, the glaze was simply AMAZING. I will definitely make this time an again, as the sauce can be used not only on ribs, but on chicken, salmon, and even veggies! Please give this a try, and let me know how it turns out. BE sure to also let Michael DeLong over at Allrecipes know how it came out, and tell him I said hello!

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September 2, 2022September 3, 2022

Imapampchef1 Comment

Tomato Sauce With Onion and Butter – Marcella Hazan (Video)

Silky-smooth, this amazing tomato sauce only uses four ingredients, what could be easier? You’ll definitely want to add this meal to your family’s dinner rotation!

This is the second recipe I am featuring from the magnificent Marcella Hazan. You can see the first recipe by clicking here. Today’s recipe is great because it is so simple and yet, so silky and delicious. Also, it’s very hands off once everything is in the pan, and with school starting soon, we all need our hands free for the little ones!

I am using our Enameled Cast Iron Skillet with Lid for this recipe, here’s some info about it:

Braising Pan and Skillet in One

Meet the perfect combination of skillet and Dutch oven. With a wide cooking surface, shallow sides, and oven-to-table design, whether a busy weeknight or relaxing weekend, you can braise, bake, saute, simmer, or roast whatever’s on the menu. The self-basting lid adds juices back into whatever you’re cooking for added moisture and flavor.

Click here to get yours today, or to learn more.

Let’s jump right in!

Ingredients

2 cups canned imported Italian San Marzano tomatoes
5 tablespoons butter
1 medium onion, peeled and cut in half
Salt to taste

Instructions

Peel and cut onion in half.

Add tomatoes to skillet, along with butter, onion, and salt. Simmer uncovered for 45 minutes, stirring occasionally.

Mash tomatoes with the back of a wooden spoon. Taste and correct for salt. Serve over pasta, garnish with chopped parsley and freshly grated cheese, if desired.

That’s it! This recipe is just one of my many favorites from Marcella Hazan, and I hope that you’ll give it a try. Let’s make great food together!

Heads up – these items are on sale this month only!! Click here to get yours today!

Tomato Sauce With Onion and Butter

Silky-smooth, this amazing tomato sauce only uses four ingredients, what could be easier? You’ll definitely want to add this meal to your family’s dinner rotation!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 45

Total Time 50

Course Main Course

Cuisine Italian

Servings servings

Calories 105 kcal

Equipment

Enameled Cast Iron Skillet with Lid

Cutting Board

Smooth-Edge Can Opener

Bamboo Spoon Set

Mix N Chop

5-inch Santoku Knife

Ingredients

▢ 2 cups canned imported Italian San Marzano tomatoes
▢ 5 tbsp butter
▢ 1 onion, peeled and cut in half
▢ salt, or to taste

Get Recipe Ingredients

Instructions

Peel and cut onion in half. Add tomatoes to skillet, along with butter, onion, and salt. Simmer uncovered for 45 minutes, stirring occasionally. Mash tomatoes with the back of a wooden spoon. Taste and correct for salt. Serve over pasta.

Nutrition Estimate

Calories: 105kcalCarbohydrates: 5gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 25mgSodium: 190mgPotassium: 180mgFiber: 1gSugar: 3gVitamin A: 386IUVitamin C: 9mgCalcium: 32mgIron: 1mg

Nutritional Information Disclaimer:

The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.

Keyword tomato sauce

Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

August 26, 2022September 3, 2022

ImapampchefLeave a comment

Go-To Skillet for One-Pot Meals

Product Details