One recipe every home chef should have in their arsenal of recipes is a good homemade tomato sauce. It should be robust enough to support any pasta and delicate enough to let the various
ingredients shine through. It should be one that also can be altered to fit the home chef's whims. In other words - the perfect sauce.
The basic sauce recipe is usually made in a large sauce pan. This creates a quick cook which can be frenetic especially when you're cooking pasta at the same time. This is why I prefer my crock pot sauce - my version of my Mom's. A sauce should start with a good glug of olive oil such as Bertoli's extra virgin. It gives the sauce body and silkiness. You can start off with sauteing diced onions for it. This is one of the flavor support that give the pasta sauce sweetness. If the onions are too strong sub in a teaspoon of onion powder.Garlic is the second support thrown in. Usually two minced or crush cloves will do it. Again, if you're not big on it, add one minced small clove or sprinkle in garlic powder or garlic salt.Now it's time for the tomatoes. Many feel that crushed tomatoes add more flavor and texture. I prefer a plain, organic base such as Tuttorosso plain sauce and tomato paste.It creates a smooth, satiny textured sauce that works with every kind of pasta from spaghetti and angel hair to gemelli and penne.Salt and pepper are necessities for a good sauce. The controversy comes in the sweeteners. Many put in sugar or carrots. These can give the sauce a candlylike taste. Use a dark honey. I prefer Carmel Honey Company's California Wildflower. Just a dollop or two give balances out that tomato -y tang.You can add basil - dried or fresh if you want.
The basic sauce can be varied. Melissa Clark had an interesting spin on it in last Wedneday's New York Times Food section. Her A Good Appetite column features a kind of lamb ragu. Her sauce has the usual ingredients : crushed tomatoes and paste, onions and olive oil. Then it veers off. She adds not only lamb but also anchovies.Both bring a sweetness to the sauce and balances out the sometimes metallic taste of the tomatoes. She suggests omitting the fish if you 're not a big anchovy fan but they do add to it. She also recommends varying the recipe with pork. This definitely will add flavor. Many Napolitano home chefs add a good amount of pork to their sauces. Another variation to Ms Clark's recipe is marjoram - which is stronger tasting herb than oregano. It's up to you if you want to add that..Beef or even beef strips are a great addition if you're going for a stick to your ribs sauce. Chicken can also be added. Many love a sauce rife with seafood. Use this basic one and then add whatever strikes your fancy - shrimp, clams , tuna.
Every home chef should have a good tomato sauce in their repertoire. It a kitchen basic that highlights any pasta. Best of all it can be varied at the cook's whim.
Saturday, February 23, 2019
Friday, February 22, 2019
A Family Classic Updated
One of my favorite dishes growing up was zuppa di montagna. It's a simple layered bread and cheese casserole,made moist with the addition of vegetable broth. I've been making it in the microwve for the last few years I decided to make it in the oven this time.
There was one problem though, no one has ever written down the recipe which was my Piedmontese great grandmother's and probably made for centuries before her. I scoured the internet until I found a comparable recipe on Our Italian Table. It was a take on the Sardinian version zuppa Gallurese.
It starts with cubing French or Italian bread. Mine was so stale, it was an easy snap.
There was one problem though, no one has ever written down the recipe which was my Piedmontese great grandmother's and probably made for centuries before her. I scoured the internet until I found a comparable recipe on Our Italian Table. It was a take on the Sardinian version zuppa Gallurese.
It starts with cubing French or Italian bread. Mine was so stale, it was an easy snap.
It's then making the broth. I made two cups using Herb-Ox vegetable bouillon
The next step is super easy -layering.It's bread Swiss cheese , a sprinkle of Parmesan cheese and,broth .Repeat the four ingredients in an olive oil greased glass dish.I used Sargento Baby Swiss slices which is the best. You can add a layer of Savoy cabbage too for more authenticity. Kale and Swiss chard would work.
It's then popping in the oven for forty-five minutes at 325 degrees Farenheit. I had to lower the temperature because I used s glass dish. Always lower the temp by 25 degrees when using glass.
It bubbled up into brown crusty goodness.
The flavor was amazing. I loved the texture too.
It was chewy , gooey and even crunchy. This is the recipe I'd recommend to every home chef.
If you're looking for a comforting winter dish on a cold night - this is it. It's easy and delicious .. Best of all it has two kinds of cheese and Italian bread.
Thursday, February 21, 2019
Candela Mamajuana The Perfect Sip
Mamajuana has always been an interesting concoction and a staple of Dominican life. Candela has created their version of this potent and delicious drink.
Mamajuan is a brew of rum, organic honey and a mix of tree bark and herbs. It kind of has an earthy green tea aroma. No wonder - That part is taken from a tea that the Taino indigenous tribes made and gave to Christopher Columbus.He combined it with wine for the first Mama Juama Clove is one of the herbs used and star anise which give the liqueur that licorice taste.
I wanted to try the Candela brand because they have the real deal.Theirs is 60 proof which is a bit potent.
On it's own, it's a bit strong.I cut mine with Pepsi to give it a more rum and Coke vibe.
It definitely had a kick to it and I can see sipping this on Oscar night (along with on summer evenings too). You could also add flavored seltzer like Bubly.I mixed their grapefruit flavor with it .It makes for a nice tropical marriage . Next time I'll add grapefruit and pineapple c hunks for a truly tropical treat.
If you want a change of pace try Candela Mamajuana. This is an interesting spin on rum and Dominican tradition. Best of all it is a great mixer. There's a dozen or more new drinks that can be made with it.
Wednesday, February 20, 2019
Nigella Returns
Two decades ago Nigella Lawson was the "it" girl of cooking. She was the aristocrat who brought home style cooking to both British and American kitchens. Then she disappeared off the culinary horizon, due to personal problems. Thankfully she is back with the same homeyness as before.
Ms Lawson was the subject of the main article in today's New York Times Food section. Besha Rodell, a James Beard Award winning writer conducted an interview with the woman who coined the phrase "Domestic Goddess". The reissue comes during the twentieth anniversary of her globally successful cookbook "How To Eat." The book is out again in a special anniversary edition along with an audio book, narrated by Ms. Lawson. She is revered like royalty by some in Britain and Australia where she's attending a food festival in the western part of the country.The detractors think she nothing more than a spoiled aristocrat, the daughter of Chancellor of the Exchequer , Nigel Lawson. She came from money, her mother is descended from the family who created J Lyons And Company, the first food conglomerate in the world. She worked at Britain's The Spectator and The Sunday Times before she became a food writer.It's seen in "How To Eat". written in mostly narrative form, in the tone of a newspaper columnist. her voice is intimate warm and chatty .her musings, were unusual at the time as she mentions memories of cooking with other people, including her sister , Thomasina.
Like many food personalities and chefs, she was a revolutionary bringing new products and tastes to ordinary kitchens, Thanks to her,quinoa ,avocados and pomegranates are now kitchen staples. her ideas of cooking and writing about what she was cooking was also ground breaking. It was cooking to please yourself instead of flexing culinary muscles to impress others.(the article comes with a palate pleasing easy to make beef tenderloin with red wine, garlic and anchovy recipe.) She urged home chefs to think how the food tastes to them, and not to the guests. As Bee Wilson, another British food writer, and her friend, Ms Lawson felt that a comforting bowl of stew could be much be better than an elaborate chef creation.It is a constant idea with her. Food should be as much a joy for the cook as it is for the eater. Recipes are malleable and there should be no stress and anxiety when cooking them for it ruins he appetite. Never think you're going to produce the definitive meal like a Sunday lunch..Make a lunch you want to make, she writes in the chapter on weekend lunches. Strange though that she doesn't have a definitive plan for her future. She doesn't know how she comes up with recipe books. There are no plots or plans. It's just anxiety that drives her.
Does it matter what drives Nigella Lawson? No. If anything she can rest on her laurels thanks to her evergreen of a cookbook, How To Eat.It is a brilliant classic that will inspire new generations of home chefs
Ms Lawson was the subject of the main article in today's New York Times Food section. Besha Rodell, a James Beard Award winning writer conducted an interview with the woman who coined the phrase "Domestic Goddess". The reissue comes during the twentieth anniversary of her globally successful cookbook "How To Eat." The book is out again in a special anniversary edition along with an audio book, narrated by Ms. Lawson. She is revered like royalty by some in Britain and Australia where she's attending a food festival in the western part of the country.The detractors think she nothing more than a spoiled aristocrat, the daughter of Chancellor of the Exchequer , Nigel Lawson. She came from money, her mother is descended from the family who created J Lyons And Company, the first food conglomerate in the world. She worked at Britain's The Spectator and The Sunday Times before she became a food writer.It's seen in "How To Eat". written in mostly narrative form, in the tone of a newspaper columnist. her voice is intimate warm and chatty .her musings, were unusual at the time as she mentions memories of cooking with other people, including her sister , Thomasina.
Like many food personalities and chefs, she was a revolutionary bringing new products and tastes to ordinary kitchens, Thanks to her,quinoa ,avocados and pomegranates are now kitchen staples. her ideas of cooking and writing about what she was cooking was also ground breaking. It was cooking to please yourself instead of flexing culinary muscles to impress others.(the article comes with a palate pleasing easy to make beef tenderloin with red wine, garlic and anchovy recipe.) She urged home chefs to think how the food tastes to them, and not to the guests. As Bee Wilson, another British food writer, and her friend, Ms Lawson felt that a comforting bowl of stew could be much be better than an elaborate chef creation.It is a constant idea with her. Food should be as much a joy for the cook as it is for the eater. Recipes are malleable and there should be no stress and anxiety when cooking them for it ruins he appetite. Never think you're going to produce the definitive meal like a Sunday lunch..Make a lunch you want to make, she writes in the chapter on weekend lunches. Strange though that she doesn't have a definitive plan for her future. She doesn't know how she comes up with recipe books. There are no plots or plans. It's just anxiety that drives her.
Does it matter what drives Nigella Lawson? No. If anything she can rest on her laurels thanks to her evergreen of a cookbook, How To Eat.It is a brilliant classic that will inspire new generations of home chefs
Tuesday, February 19, 2019
One Can Of Tuna Can
What can one can of tuna make? A variety of different dishes , from lunch to dinner. All it takes is imagination to create a tasty dish that's satisfying and nourishing.
Everyone has at least one can of tuna in their pantry. I usually have two or three cans of Genova tuna which is packaged in olive oil. I prefer the fish this way because it's has more flavor. You can use tuna packed in water.It is lower in calories. What can do you with a can of tuna/One thing - and it's pretty obvious tuna salad. You can go with the classic recipe which also includes chopped celery and chopped onions or shallots.You can make it a bit fancier by adding some chopped bell peppers or carrots.if you're not into mayo then sub in avocado.It gives the salad a creamy chunkiness and a buttery flavor. My favorite salad with tuna is Salad Nicoise. It has a summery , sea breeze vibe about it as it celebrates Provence. An authentic Nicoise has not only tuna but also beans and hard boiled eggs for more protein along with Roma tomatoes and green beans for color and crunch. You can also throw in anchovies too if you want more of a briny taste. As for the greens, try a bag of mixed ones for a rounded out and varied flavor. I usually use a simple vinaigrette as a dressing but you can try one with a small pinch of Dijon mustard added. Serve with French bread to mop up the dressing.
Tuna can also be used in hot dishes. How many of us have had the gooey, hot fishy treat the tuna melt. It's a staple of diners and lunch counters but can easily be made at home. The classic one calls for white bread cheddar. but there are variations that have mozzarella and tuna on Italian bread. The sandwich starts out with tun a salad spread on a slice of white or whole wheat. A slice of mild cheddar or American cheese is then added .it's finished with another slice of bread and fried. A less greasier version is a baked version. Make it the same way as the original, just skip the second slice. Bake at 350 degrees F for twenty to thirty minutes. A can of tuna can also make a great sauce.Use the basic tomato sauce recipe and add drained , flaked tuna. Capers can also be added for a bit more saltiness. What kind of tuna should you use?I would go with the one in olive oil and cut back on the olive oil used in the recipe (usually three tablespoons. Cut it back to a tablespoon). The sauce is great with penne or rotelli along with the longer pastas such as spaghetti and angel hair.Not surprising a can of tuna can also top a pizza too for a different take on a seafood pie.
Get creative with a can of tuna. There's so much you can do with it. You can even come up with brand new recipes and if you do - share it here.
Everyone has at least one can of tuna in their pantry. I usually have two or three cans of Genova tuna which is packaged in olive oil. I prefer the fish this way because it's has more flavor. You can use tuna packed in water.It is lower in calories. What can do you with a can of tuna/One thing - and it's pretty obvious tuna salad. You can go with the classic recipe which also includes chopped celery and chopped onions or shallots.You can make it a bit fancier by adding some chopped bell peppers or carrots.if you're not into mayo then sub in avocado.It gives the salad a creamy chunkiness and a buttery flavor. My favorite salad with tuna is Salad Nicoise. It has a summery , sea breeze vibe about it as it celebrates Provence. An authentic Nicoise has not only tuna but also beans and hard boiled eggs for more protein along with Roma tomatoes and green beans for color and crunch. You can also throw in anchovies too if you want more of a briny taste. As for the greens, try a bag of mixed ones for a rounded out and varied flavor. I usually use a simple vinaigrette as a dressing but you can try one with a small pinch of Dijon mustard added. Serve with French bread to mop up the dressing.
Tuna can also be used in hot dishes. How many of us have had the gooey, hot fishy treat the tuna melt. It's a staple of diners and lunch counters but can easily be made at home. The classic one calls for white bread cheddar. but there are variations that have mozzarella and tuna on Italian bread. The sandwich starts out with tun a salad spread on a slice of white or whole wheat. A slice of mild cheddar or American cheese is then added .it's finished with another slice of bread and fried. A less greasier version is a baked version. Make it the same way as the original, just skip the second slice. Bake at 350 degrees F for twenty to thirty minutes. A can of tuna can also make a great sauce.Use the basic tomato sauce recipe and add drained , flaked tuna. Capers can also be added for a bit more saltiness. What kind of tuna should you use?I would go with the one in olive oil and cut back on the olive oil used in the recipe (usually three tablespoons. Cut it back to a tablespoon). The sauce is great with penne or rotelli along with the longer pastas such as spaghetti and angel hair.Not surprising a can of tuna can also top a pizza too for a different take on a seafood pie.
Get creative with a can of tuna. There's so much you can do with it. You can even come up with brand new recipes and if you do - share it here.
Monday, February 18, 2019
The Best Non Recipe Keeper
The New York Sunday Times had one of the best keeper pullouts yesterday. Sam Sifton compiled a wide range of different ideas in this mini sort of cookbook.It has some great ideas for quick weekday dinners and weekend lunches.
I like this pullout. Some of my best creations have come from what's leftover in the fridge or from the night before. One of the most intriguing is the savory French toast. I've been dying t o try this but never had a base to jump from. His is just making the same egg custard but without the cinnamon and sugar. Add black pepper and chopped basil along with a dash of hot sauce instead. The slices are topped with a few handfuls of halved cherry tomatoes that have been cooked in the same pan. I'm thinking add anchovies for a really delicious lunch or Saturday night supper.Another idea I want to try is the Weeknight Fried Rice. This is a fun, grab anything and cook kind of idea It's taking a few cupfuls of white or brown rice, Mix the grains with your choice of meats and veggies and then just stir fry.Clear a space in the middle and add the eggs. It's then just a sprinkle with soy sauce.I also love the rotisserie chicken salad.There's nothing like a store's version of this . Shred it with your hands , add some cilantro and sliced scallions. Then just make a simple lime dressing made with lime juice,garlic clove and olive oil.
These are just suggestions from Mr. Sifton so even beginners can follow his nudges and come up with a tasty dish.Any beginner can make the Hasselback kielbasa which is just an easy sheet pan dinner. Take a kielbasa cut thin slices through 7/8ths of the width. Before you do that , roast any color of pepper and onion in a 475 degree F oven. Then put the kielbasa on top and baste with either a mix of apricot and mustard or just barbecue sauce. Then put back into the oven until the kielbasa edges are crisp. There's even a suggestion about jazzing up a peanut butter sandwich , Drop a few sliced pickles on an open faced one . Spike it up with a spritz of sriracha or sambal oelek -Indonesian chili paste. He also recommends pairing it with everything from bacon to marmalade to sliced hard boiled eggs. Smashed potatoes is another no brainer. These can be served as the main dish or a side.Making them is simple. It just cooking them in a very hot oven and then smashing the cooked potatoes with the bottom of a tumbler.It's then layering them with cheese ,spinach or kale and bacon - of course. There are pasta recipes that any novice can make with confidence and produce a delicious and professional looking dish.
You Don't Need A Recipe is a must have for any home chef.It encourages you to be creative and think of cooking as easy and fun. Have it on hand and go wild.
I like this pullout. Some of my best creations have come from what's leftover in the fridge or from the night before. One of the most intriguing is the savory French toast. I've been dying t o try this but never had a base to jump from. His is just making the same egg custard but without the cinnamon and sugar. Add black pepper and chopped basil along with a dash of hot sauce instead. The slices are topped with a few handfuls of halved cherry tomatoes that have been cooked in the same pan. I'm thinking add anchovies for a really delicious lunch or Saturday night supper.Another idea I want to try is the Weeknight Fried Rice. This is a fun, grab anything and cook kind of idea It's taking a few cupfuls of white or brown rice, Mix the grains with your choice of meats and veggies and then just stir fry.Clear a space in the middle and add the eggs. It's then just a sprinkle with soy sauce.I also love the rotisserie chicken salad.There's nothing like a store's version of this . Shred it with your hands , add some cilantro and sliced scallions. Then just make a simple lime dressing made with lime juice,garlic clove and olive oil.
These are just suggestions from Mr. Sifton so even beginners can follow his nudges and come up with a tasty dish.Any beginner can make the Hasselback kielbasa which is just an easy sheet pan dinner. Take a kielbasa cut thin slices through 7/8ths of the width. Before you do that , roast any color of pepper and onion in a 475 degree F oven. Then put the kielbasa on top and baste with either a mix of apricot and mustard or just barbecue sauce. Then put back into the oven until the kielbasa edges are crisp. There's even a suggestion about jazzing up a peanut butter sandwich , Drop a few sliced pickles on an open faced one . Spike it up with a spritz of sriracha or sambal oelek -Indonesian chili paste. He also recommends pairing it with everything from bacon to marmalade to sliced hard boiled eggs. Smashed potatoes is another no brainer. These can be served as the main dish or a side.Making them is simple. It just cooking them in a very hot oven and then smashing the cooked potatoes with the bottom of a tumbler.It's then layering them with cheese ,spinach or kale and bacon - of course. There are pasta recipes that any novice can make with confidence and produce a delicious and professional looking dish.
You Don't Need A Recipe is a must have for any home chef.It encourages you to be creative and think of cooking as easy and fun. Have it on hand and go wild.
Saturday, February 16, 2019
Simple Saturday Suppers
Saturday is usually the busiest day of the week. There's chores to do, food shopping and anything school related Who isn't tired after all that?Thne add in cooking a dinner? That just adds to the exhaustion. Don't despair. Just think simple.
It's tempting to get fast food or take out delivery when you're too tired to cook.Yet you'll wind up with a meal that's too greasy, salty and fatty. Order their version of healthy and it 'll be soggy lettuce with drippy sweet dressing and loaded with everything from bacon to cheese. Your best bet is buying easy to cook foods and just making everything fresh. Anything egg based is a good choice. Eggs are simple, especially when creating an omelet. Add fresh spinach or sliced grape tomatoes along with bell pepper slices for a tasty and colorful dinner.Turn it into a sandwich by putting wedges on toasted whole wheat or \seven grain breads.Another idea is whipping up a hearty scramble. This is where you can really get creative. Toss in some kale and Swiss chard along with the usual veggies. Spice it up with garlic , onion powder or even a few drops of hot sauce. Serve with toasted pita . Scoop up the scramble with wedges.If you love breakfast sandwiches, make those. There's no written rule that they're just for breakfast. Layer the egg with low calorie cheese , turkey bacon, and avocado slices.
Pizza is always an easy supper to make.All you need is all purpose flour ( you can also use whole wheat or gluten free to customize it to your family's need). yeast, warm water and olive oil. For more flavor throw in a pinch of garlic powder and oregano. Sub in freshly sliced vine ripened or Roma tomatoes for the usual jarred pizza sauce. As for toppings, go with the usual like pepperoni and mushrooms or something different like shredded chicken or juliennned ham slices. A novel idea is a white pizza. Top it with ricotta and mozzarella . A bechamel sauce can also be added. This is a mix of butter , flour and heavy cream, flavored with crushed garlic cloves. Prosciutto and arugula top it. Of course the simplest and most delicious dinner is a grilled piece of steak with a string bean or broccoli salad. Brush the steak with olive oil infused with rosemary and garlic. The salad can be made earlier and chilled in the fridge.If you're not into steak then try chicken.Add in a baked potato to make it more filling.
A Saturday supper doesn't have to be fast food. You can create an easy and simple meal . It's a nice way to end a busy day.
It's tempting to get fast food or take out delivery when you're too tired to cook.Yet you'll wind up with a meal that's too greasy, salty and fatty. Order their version of healthy and it 'll be soggy lettuce with drippy sweet dressing and loaded with everything from bacon to cheese. Your best bet is buying easy to cook foods and just making everything fresh. Anything egg based is a good choice. Eggs are simple, especially when creating an omelet. Add fresh spinach or sliced grape tomatoes along with bell pepper slices for a tasty and colorful dinner.Turn it into a sandwich by putting wedges on toasted whole wheat or \seven grain breads.Another idea is whipping up a hearty scramble. This is where you can really get creative. Toss in some kale and Swiss chard along with the usual veggies. Spice it up with garlic , onion powder or even a few drops of hot sauce. Serve with toasted pita . Scoop up the scramble with wedges.If you love breakfast sandwiches, make those. There's no written rule that they're just for breakfast. Layer the egg with low calorie cheese , turkey bacon, and avocado slices.
Pizza is always an easy supper to make.All you need is all purpose flour ( you can also use whole wheat or gluten free to customize it to your family's need). yeast, warm water and olive oil. For more flavor throw in a pinch of garlic powder and oregano. Sub in freshly sliced vine ripened or Roma tomatoes for the usual jarred pizza sauce. As for toppings, go with the usual like pepperoni and mushrooms or something different like shredded chicken or juliennned ham slices. A novel idea is a white pizza. Top it with ricotta and mozzarella . A bechamel sauce can also be added. This is a mix of butter , flour and heavy cream, flavored with crushed garlic cloves. Prosciutto and arugula top it. Of course the simplest and most delicious dinner is a grilled piece of steak with a string bean or broccoli salad. Brush the steak with olive oil infused with rosemary and garlic. The salad can be made earlier and chilled in the fridge.If you're not into steak then try chicken.Add in a baked potato to make it more filling.
A Saturday supper doesn't have to be fast food. You can create an easy and simple meal . It's a nice way to end a busy day.
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