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Chipotle Béarnaise

Check out the interview I did over at Cravings of A Lunatic! Kim reveals my secret, I have ANOTHER blog. 

We had this little talk last week about Chipotle, and how much I adore it. I gave you a list of really great things you can make once you open an entire can. 

And you all give me a bit of a sideways glance and said, "Or, you could just freeze it."

Turns out, you all are much more brilliant than I will ever be. And that lead me to wonder what other things I let go to waste when, had I asked you all, I would have know that I could just freeze it and use it when I need it. So here is a list, you probably can tell that I love lists. Quick, organized, and to the point. LISTS! Here is another one for you:

Things You Didn’t Even Know You Can Freeze

(and by YOU, I really mean ME)

1. Fresh herbs. Seriously, who have even thought? Oh, that’s right, you. Not me, I never would have thought to chop a few chives, make sure the rest was dry, put it in a ziplock bag and then freeze it for later use. Brilliant. 

2. Citrus. Why didn’t I think about this durring my love affair with blood orange season?  You need to break the citrus down, but you can freeze the juice in ice cube trays and then freeze the cubes in zip lock bags. You can also freeze the zest in zip lock bags. I would love to have a bag of juice when I make more of these.
3. Tomato Paste. This will come in handy. I only need about a tbs at a time, and freezing the rest will help me avoid the "do I toss the rest now, or put it in the fridge and then toss it when it inevitably goes bad?" Mental debate that goes on in my head. 
4. Strawberries! I knew that one. or more accuratly: I’ve seen them frozen at the grocery store, and I know how quickly fresh ones go bad so WHY have I never just put those berries on the verge of going bad into freezer bags and store them in the freezer?? I will now. 
5. Rice & Grains. Make one huge batch of rice or quinoa at the beginning of the month and then portion them out into small containers or zip lock bags for use through out the month. Such a time saver. 
So please, if there are any "You Can Freeze That??!" Foods that you want to add to my list, just let me know. 
This sauce went on nearly everything I ate for about 3 days. Including, steamed artichokes, grilled chicken, mexican quinoa salad and tacos. There would have been more had I not run out. 

Chipotle Blender Béarnaise 

2 tbs chopped cilantro

¼ cup chopped shallots

¼ cup champagne vinegar

¼ cup white wine

3 egg yolks

1 stick unsalted butter, melted

1 chipotle pepper in adobo sauce, canned

2 tsp adobo sauce from can

Add the cilantro, shallots, vinegar, and wine to a pan over medium heat. Allow to simmer and reduce until about 2 tbs of liquid remain, about ten minutes. Remove from heat and allow to cool.

In a food processor add the reduction, egg yolks, chipotle and adobo sauce, process until well combined. Melt the butter until very hot and just starting to bubble. Remove the stopper from the top of the food processor lid. Turn on the food processor, allowing to process for a few seconds before beginning to slowly pour the melted butter into the food processor while it is still running. Allow to process until well combined and frothy, about 3 minutes.

Serve over every possible savory substance in your kitchen, chicken, steak, vegetables, shrimp, a spoon. 

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cassie @ bakeyourday April 26, 2012 um 12:29 pm

You are so stinking smart. Why have I never thought about freezing fresh herbs? Genius, I’m telling you!


Jacqueline April 27, 2012 um 9:48 am

I inevitably grate too much for one serving but have too little leftover for a second serving so I keep a tub in the freezer with leftover bits of grated cheese.
Then when we have chili or soups you can sprinkle some of the cheese on top and let it melt in!


Kiersten @ Oh My Veggies April 28, 2012 um 2:20 pm

I’m on board with anything involving chipotle–yum! I freeze tomato paste too because most recipes call for only a tablespoon or two. And I wish I had frozen some Meyer lemon juice while those were in season–next year!


Liz April 30, 2012 um 4:06 am

I LOVED Kim’s interview!!! You are so talented!!! And I have a half can of chipotles in my fridge waiting to be used…and this looks like a marvelous option! I had to giggle at your suggested serving uses 🙂


Baker Street April 30, 2012 um 10:24 pm

I did read it yesterday and absolutely LOVED your interview! Freezing herbs is a great idea. Never really thought of it myself.


TiffH May 21, 2012 um 8:07 am

I do freeze my chipotle, chopped with sauce and in one Tbs. increments. I also keep nuts in the freezer. But I’ve never frozen tomato paste, never though of it, but a few years ago I started buying tomato paste in a tube, its in a 4 or 5 oz tube and I think its Amore brand. It’s great, once you open it, just stick it in the fridge and it lasts so long i’ve never thrown away a tube that has gone bad.


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