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Okay, so we were at this pizza place, earlier this week, and I ordered a shrimp pizza. What can I say? I like seafood. Anyway, they offered a substitution of alfredo instead of the standard marinara. Wow. I mean, wow.
It got me thinking about some of my favorite comfort foods that are made, or broken, by the sauce... or gravy. My all-time favorite, of course, would be buttermilk biscuits (good by themselves) that can be turned into PERFECTION with the right country-style, sage gravy.
What sauce-y dishes do you feel are, well, mediocre without their accompaniment? I'm also very curious about ethnic variations, as well. Enchiladas without the sauce would be, uh, cheese burritos, right? Fettucine alla oleo? Heck no!
Love and light, dear ones.
Rev
It got me thinking about some of my favorite comfort foods that are made, or broken, by the sauce... or gravy. My all-time favorite, of course, would be buttermilk biscuits (good by themselves) that can be turned into PERFECTION with the right country-style, sage gravy.
What sauce-y dishes do you feel are, well, mediocre without their accompaniment? I'm also very curious about ethnic variations, as well. Enchiladas without the sauce would be, uh, cheese burritos, right? Fettucine alla oleo? Heck no!
Love and light, dear ones.
Rev
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Portland
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Re: Sauce-y goodness?
Fri, April 27, 2007 - 1:29 PMmashed potatoes, mac & chees (the sauce has to be perfect), eggs benny -
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Re: Sauce-y goodness?
Fri, April 27, 2007 - 5:23 PMLasagne--the sauce makes the whole dish. Chicken fried steak--braded cube steak unless the gravy is on top:)
Ice cream of course--gotta have the hot fudge:)
Jen
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Re: Sauce-y goodness?
Sat, April 28, 2007 - 3:38 PMEncilladas...the sauce is *everything*. I'm the kind of girl who can eat sauces right from the pan (or jar...my fave chocolate mole sauce is from a jar), with no vehicle besides the spoon. Mmmmm.
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Re: Sauce-y goodness?
Sat, April 28, 2007 - 4:50 PMMeatloaf. A mediocre meatloaf can be turned into wonderfulness with a good gravy, and a good meatloaf gets gooder!
toss some on the taters while your at it.
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Re: Sauce-y goodness?
Sat, April 28, 2007 - 5:42 PMrice and gravy
dessert sauces
stews- if they dont have a good gravy base, they suck.. -
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Re: Sauce-y goodness?
Sun, April 29, 2007 - 11:50 AMOoh, good point, Angel. The best soups in the world are merely watery blandness without the right stock as a base. I remember making "potage" (basically it's French for vegetable porridge) once that started as a delicious veggie stock with fennel. What a treat! The next time I made it I didn't make the stock first and it was slightly less than mediocre. I'll never do that again! -
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Re: Sauce-y goodness?
Thu, June 14, 2007 - 12:06 PMyou all already covered it all but what about pasta without a sauce? -
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Re: Sauce-y goodness?
Fri, June 15, 2007 - 8:05 AMI have a really good recipe for halibut mornay- it wouldn't be even half as good without the sauce,no matter how fresh & tasty the halibut is! -
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Re: Sauce-y goodness?
Mon, September 10, 2007 - 9:23 AMsalad w/o a great dressing.
italian
1000
ranch
1000 & ranch. -
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Re: Sauce-y goodness?
Mon, September 10, 2007 - 10:28 AMGood point. How about hot dressings, too? Hot bacon with spinach is always a favorite. There's always homemade mayonnaise for things like potato or macaroni salads. A comfort food for many, I'm sure. What American picnic would be complete without those???
Does anyone have any other salad favorites with a special sauce or dressing? The harvest is upon many of us and vegetables are plenty!
I'm especially interested in things with squash or other winter veggies. My favorites! Yeah, fall!
Love and light, dear ones.
Rev -
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Re: Sauce-y goodness?
Mon, September 10, 2007 - 2:35 PMmy g'ma always talks of wilted spinach salad...Im yet to try.
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