FFFFOOD

Roundup! "What makes a good tomato sauce?"

Fri, 30 Jul 2010 13:20:56 -0400

A long time ago, delicraig asked, right here on ffffood:

What Makes A Good Tomato Sauce? Lea & Perrins, Tobassco, Sugar, Wine, Chilli, Bacon…..Opinions Please?

Also a long time ago I thought it was a great question and collected some of the responses and now, a long time later—but tomato season— here they are all in one place!

ephemeron(dead link): CANNED TOMATOES. And fresh tomatoes. I swear by this.

lickystickypickyme: Good tomato sauce starts with pomodori tomatoes you grill till tender, then you peel of the skin. then in a sauce pan with extra virgin olive oil and you add those tomatoes, diced, then a couple of mashed (not cut mashed!) garlic cloves. a pinch of salt and some sugar and black pepper should do it.Boil and stir it all. Then take off stove and into blender.

For an extra touch add fresh basil leaves. Yum

aloha nico: Pretty much the same, no bacon though. I always put nutmeg in my tomato sauces. I really enjoy nutmeg and think everyone else should as much as I do.

Fresh tomatoes, canned just won’t do, garlic, chili, sugar on occasion, usually have a bit of wine in there too.

Also from aloha nico: I’ve dabbled in the crushed red pepper flakes, but it seems to be a staple in so many people recipes so I’m going to have to try it next time. I also use lime and olives on occasion too, depends on the type of meat I’m using.

lapetitefigue: agreed on the tom’s, garlic, wine … i use crushed red pepper flakes as opposed to chili powder, and shallots are a must. oregano. sometimes basil (not till the end if it’s fresh). and a teensy squirt of lemon.

girlwearsmascara: GARLIC, red pepper, sugar and red wine and oregano. and s&p.

figout(dead link): Sugar and a little bit of cinnamon.

tesslynch: San Marzano crushed tomatoes + fresh basil + crushed garlic + wine + sea salt + red pepper flakes

milena: Fresh diced tomatoes, lots of olive oil, fresh basil, oregano, salt and pepper. Simple is good.

ohgrowup: carrot, one. trust me on this

constantwanderlust: I do tomatoes, garlic, olive oil, some onion, a bit of red flake and, at the end, either the juice from half a lemon to brighten the flavors or a tablespoon or so of balsamic vinegar swirled in (sounds a bit strange, but it really melds in and adds depth).

tktc: Frankly, I like the bite of a little sherry with shallots and garlic on a stewed tomato base. Some red pepper and about 2 TB of brown sugar per quart. Delicious.

For When I Feel Like Sharing, in a post that looks like it’s been deleted, had the most complete answer: It depends on the kind of the sauce you like. Chunky or smooth, tart or sweeter, etc.

I usually chop and sauteed onion and mushrooms and build the sauce around that. I also prefer to cut the tartness of the tomato (I use diced, sauce, and paste), so I add Port wine, olive oil, and sugar. (Brown or white, it’s up to you.) I also let it cook as long as possible and re-add water/chicken stock if it starts getting too thick.

Fresh herbs are great, but I think fresh basil and garlic overwhelm. (Adding roasted garlic is an interesting thing to try though if you have issues digesting garlic, which some people do apparently.) I will always stand by fresh oregano though.

More recently, I’ve been using chicken stock instead of water. It’s not as glamorous as veal stock, but it adds a lot of flavor. (Especially if you boil your pasta in it too.) This kind of comes from my “no meat” rule. Ground beef and sausage just have no place in the sauce. Make a meatball if you have to have it.

Lately, my mom (who makes the best sauce ever) has been adding grated fennel to hers, lightening up on the garlic, and adding extra olive oil before serving it. She also cooks it for a really short time. (I’m torn there because it’s not bad, but it’s… unfamiliar.)

You can also switch up cooking the sauce in a pot vs a skillet. Sometimes using a skillet - which sounds bizarre, I know - is actually really good if you want to cook something down a few times and really concentrate flavor. (I’ve added dry pasta to these and just made sure they had enough liquid to cook in, but enough for it to not be watery and it’s fantastic because the pasta absorbs more flavor.)

I’d also avoid seasoning for spiciness. I feel like that’s what crushed red pepper is for, but from a practical standpoint, it’s also just too hard to regulate in a marinara unless you are used to making chili and jambalayas. (Which I’m not.)

adeandabet: In addition to all mentioned, sometimes I’ll melt some anchovies or anchovy paste with the garlic and onions to form the base - adds the nutty meaty flavor without adding…meat or…nuts. Also, a trick (that I’m still a little skeptical about) that someone once used was drizzling in some honey and simmering it with the sauce for 5 minutes or so before being served…

Any new suggestions?

Coconut Quinoa & Black Bean Tacos [bringtoaboil ].

Thu, 29 Jul 2010 16:45:18 -0400

Coconut Quinoa & Black Bean Tacos [bringtoaboil ].

ihavenightmares: Brunch at IHN’s house: Vanilla yogurt,...

Sun, 25 Jul 2010 15:08:36 -0400

ihavenightmares:

Brunch at IHN’s house:

Vanilla yogurt, starfruit, lychee, strawberry, and blueberry parfait

slavin: FarmVille Cash Invades Supermarkets Nationwide gross =...

Wed, 21 Jul 2010 16:06:16 -0400

slavin:

FarmVille Cash Invades Supermarkets Nationwide

gross = big ag “produce” with redemption points taking the usual spot of the coupon. likely bought by consumers who put tomatoes in the refrigerator (destroys their cellular structure).

Farmville points should be extra WIC cash since families don’t receive enough WIC credits to buy weekly food and have to resort to food products.

lynrei: minhthy: Spring Breakfast Tart - Recipes - The Jewels...

Sat, 10 Jul 2010 15:39:18 -0400

lynrei:

minhthy:

Spring Breakfast Tart - Recipes - The Jewels of New York

omame: 黒部ダムカレーブログ: 大黒部ダムカレー　鬼増し×鬼増し×鬼増し　登場！！！アーカイブ Click...

Thu, 08 Jul 2010 14:13:13 -0400

omame:

黒部ダムカレーブログ: 大黒部ダムカレー　鬼増し×鬼増し×鬼増し　登場！！！アーカイブ

Click through for making-of pictures!

omame: ひよこのマーチ　七夕バージョン販売中 : プティタプティインフォ（小田原のケーキ屋）

Tue, 06 Jul 2010 06:51:07 -0400

omame:

ひよこのマーチ　七夕バージョン販売中 : プティタプティインフォ（小田原のケーキ屋）

(via neekaisweird)

Tue, 06 Jul 2010 00:09:46 -0400

(via neekaisweird)

Awesome. We’ve noted Bittman’s 101 Recipe entries...

Thu, 01 Jul 2010 17:56:00 -0400

Awesome. We’ve noted Bittman’s 101 Recipe entries before:

But what could be better than 101 Fast Recipes for Grilling!? Awesome.

—rodmitch

Key Lime Tart Makes One 9-inch Tart (I doubled this recipe...

Tue, 29 Jun 2010 15:02:07 -0400

Key Lime Tart

Makes One 9-inch Tart

(I doubled this recipe for my 11-inch tart, plus 2 tartlets)

Ingredients

Graham cracker dough (recipe below)

All-purpose flour, for dusting

4 large egg yolks

1 can (14 ounces) sweetened condensed milk

2 teaspoons grated Key lime zest (I used regular lime zest)

1/2 cup Key Lime juice

Pinch of salt

Candied Key Limes for garnish (recipe below)

Directions

On a lightly floured work surface, roll out dough to a 12-inch round. Fit dough into a 9 inch tart pan pressing in the edges. (I used an 11 inch tart ring and had to double my filling recipe, and even had dough left over) Prick the dough all over with a fork. Chill until firm, about 30 minutes.

Preheat oven to 350 degrees.

Line tart shell with parchment, leaving a 1-inch overhang. Fill with pie weights. (I used another oven safe dish on top to keep the dough from puffing up) Bake until the crust begins to turn golden, 12 to 15 minutes. Remove parchment and weights. Return to oven. Bake until crust is golden brown about another 12 to 15 minutes. Transfer to wire rack to completely cool. (Do not remove from tart pan)

In the bowl of an electric mixer fitted with the whisk attachment, beat yolks on medium-high speed until pale and fluffy, about 2 to 3 minutes. (I whisked by hand because there wasn’t enough volume in the bowl to use my mixer) Add condensed milk, lime zest, lime juice, and salt, and beat to combine, about 1 minute, scraping down the sides of the bowl as needed. (I used my Kitchen-Aid mixer for this step)

Pour filling into cooled crust and bake until set, about 10 minutes. Transfer tart to a wire rack to cool. Once completely cool, loosely cover with plastic wrap and refrigerate until chilled; at least 1 hour or up to 1 day.

Graham Cracker Dough

Ingredients

1 1/2 cup all-purpose flour, plus more for surface

1 cup whole wheat flour

1/2 cup untoasted wheat germ

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup (2 sticks) unsalted butter, softened (I used salted butter)

3/4 cup packed light brown sugar

2 tablespoons honey

Directions

Preheat oven to 350 degrees. Whisk together flours, wheat germ, baking soda, , cinnamon, and salt.

Beat butter, brown sugar, and honey with a mixer with the paddle attachment on medium speed until pale and fluffy, about 2 to 3 minutes, scrape down sides of the bowl as needed.Reduce speed to low. Add flour mixture, and mix to combine.

Candied Key Limes

(I doubled this recipe for my 11-inch tart)

Ingredients

1 cup sugar

1 cup water

2 Key limes, very thinly sliced

Directions

In a saute pan, bring sugar and water to a boil, stirring constantly until sugar devolves. Reduce heat to a gentle simmer. Add lime slices in a single layer, arranging them so they do not overlap. Cook until white pith is translucent, about 30 to 40 minutes, turning slices two or three times during cooking. Drain and transfer slices to a wire rack to cool completely before using.

All recipes from Martha Stewart books, Baking Handbook and Cookies.

(via neeshrocks)

Sat, 26 Jun 2010 23:30:59 -0400

(via neeshrocks)

bluelunchbox: Watermelonade Serves 10 ½ cup sugar 4 cups cubed...

Wed, 23 Jun 2010 01:53:57 -0400

bluelunchbox:

Watermelonade

Serves 10

½ cup sugar
4 cups cubed watermelon
3½ cups water
½ cup freshly squeezed lemon juice

1. Bring sugar and 1/2 cup water to a boil in a small saucepan, stirring sugar to dissolve. Set aside.

2. Put the cubed watermelon in a blender and puree until smooth, about 20 seconds. Strain through a fine mesh sieve. You should have about 2 cups of strained watermelon juice.

3. Mix the sugar syrup with 3 cups cold water and the lemon juice. Stir well.

4. Fill glasses with ice, add about 3 tablespoons of watermelon juice and then top off with lemonade. Stir gently before serving.

(via)

urbanredneck: Mediterranean Garbanzo Salad (makes 2-3 servings;...

Sun, 20 Jun 2010 13:23:01 -0400

urbanredneck:

Mediterranean Garbanzo Salad (makes 2-3 servings; total cost per serving: ~$1.50)

1 14 oz. can garbanzo beans, rinsed and drained
½ medium cucumber, chopped
1 medium tomato, diced
½ medium red onion, thinly sliced into 1” pieces
¼ c crumbled low-fat feta cheese

2 T olive oil
3 T freshly squeezed lemon juice
¼ t dried oregano
Salt & pepper to taste

Place all the veggies into a large bowl and toss together. Briskly whisk together the dressing ingredients, add to the beans & veggies, and toss together until completely coated. For maximum flavor, I strongly suggest letting this marinate a couple of hours if you have the time. When ready to serve, add the crumbled feta & toss together (or you can just crumble it on top as a garnish if you prefer). Serve by itself or as a side, top with freshly ground black pepper, and enjoy!

(via Poor Girl Eats Well)

omame: 崎陽軒。のシウマイ。の醤油さし。 | Pocketworks : Idea Portal

Thu, 17 Jun 2010 15:55:56 -0400

omame:

崎陽軒。のシウマイ。の醤油さし。 | Pocketworks : Idea Portal

Pressed sandwich* with Serrano ham, Laguiole cheese, dijon...

Wed, 16 Jun 2010 21:03:08 -0400

Pressed sandwich* with Serrano ham, Laguiole cheese, dijon mustard and a fried egg.
Lately I’ve been obsessed with putting fried eggs into all kinds of sandwiches.

*You don’t need special equipment to make a panini…just a flat griddle and a cast iron or other heavy skillet to rest on top while it cooks.

fascinated: CARNE DEL SOL + MORE FOR THREE /CC @THE_REAL_MOOT

Sat, 12 Jun 2010 17:38:17 -0400

fascinated:

CARNE DEL SOL + MORE FOR THREE /CC @THE_REAL_MOOT

caterpillarcowboy: lacuisine: These are the roasted pears I...

Wed, 09 Jun 2010 11:16:50 -0400

caterpillarcowboy:

lacuisine:

These are the roasted pears I made yesterday. Easy recipe. I didn’t have star-anis, so mine went without it. Enjoy!

Roasted Pears

Follow the link for recipe.

Thanks to Inspired Taste

This looks like a good idea.

omame: 商品情報追加「桜吹雪」「くまプリン」等 : プティタプティインフォ（小田原のケーキ屋）

Thu, 03 Jun 2010 17:46:23 -0400

omame:

商品情報追加「桜吹雪」「くまプリン」等 : プティタプティインフォ（小田原のケーキ屋）

notean: walex: mikerickson: Intriguing. I’ll have to try...

Thu, 27 May 2010 00:09:29 -0400

notean:

walex:

mikerickson:

Intriguing. I’ll have to try this sometime.

Genius.

aseablackwithink: whatdidieattoday: insalata caprese summer...

Thu, 27 May 2010 00:07:19 -0400

aseablackwithink:

whatdidieattoday: insalata caprese

summer summer summer food

FFFFOOD

Roundup! "What makes a good tomato sauce?"

Coconut Quinoa & Black Bean Tacos [bringtoaboil ].

ihavenightmares: Brunch at IHN’s house: Vanilla yogurt,...

slavin: FarmVille Cash Invades Supermarkets Nationwide gross =...

lynrei: minhthy: Spring Breakfast Tart - Recipes - The Jewels...

omame: 黒部ダムカレーブログ: 大黒部ダムカレー　鬼増し×鬼増し×鬼増し　登場！！！アーカイブ Click...

omame: ひよこのマーチ　七夕バージョン販売中 : プティタプティインフォ（小田原のケーキ屋）

(via neekaisweird)

Awesome. We’ve noted Bittman’s 101 Recipe entries...

Key Lime Tart Makes One 9-inch Tart (I doubled this recipe...

Key Lime Tart

Key Lime Tart

Ingredients

Directions

Graham Cracker Dough

Ingredients

Graham Cracker Dough

Directions

Candied Key Limes

(I doubled this recipe for my 11-inch tart)

Ingredients

Candied Key Limes

Directions

(via neeshrocks)

bluelunchbox: Watermelonade Serves 10 ½ cup sugar 4 cups cubed...

urbanredneck: Mediterranean Garbanzo Salad (makes 2-3 servings;...

omame: 崎陽軒。のシウマイ。の醤油さし。 | Pocketworks : Idea Portal

Pressed sandwich* with Serrano ham, Laguiole cheese, dijon...

fascinated: CARNE DEL SOL + MORE FOR THREE /CC @THE_REAL_MOOT

caterpillarcowboy: lacuisine: These are the roasted pears I...

omame: 商品情報追加「桜吹雪」「くまプリン」等 : プティタプティインフォ（小田原のケーキ屋）

notean: walex: mikerickson: Intriguing. I’ll have to try...

aseablackwithink: whatdidieattoday: insalata caprese summer...

FFFFOOD

Roundup! "What makes a good tomato sauce?"

Coconut Quinoa & Black Bean Tacos [bringtoaboil ].

ihavenightmares: Brunch at IHN’s house: Vanilla yogurt,...

slavin: FarmVille Cash Invades Supermarkets Nationwide gross =...

lynrei: minhthy: Spring Breakfast Tart - Recipes - The Jewels...

omame: 黒部ダムカレーブログ: 大黒部ダムカレー 鬼増し×鬼増し×鬼増し 登場！！！アーカイブ Click...

omame: ひよこのマーチ 七夕バージョン販売中 : プティタプティ インフォ （小田原のケーキ屋）

(via neekaisweird)

Awesome. We’ve noted Bittman’s 101 Recipe entries...

Key Lime Tart Makes One 9-inch Tart (I doubled this recipe...

Key Lime Tart

Key Lime Tart

Ingredients

Directions

Graham Cracker Dough Ingredients

Graham Cracker Dough

Directions

Candied Key Limes (I doubled this recipe for my 11-inch tart) Ingredients

Candied Key Limes

Directions

(via neeshrocks)

bluelunchbox: Watermelonade Serves 10 ½ cup sugar 4 cups cubed...

urbanredneck: Mediterranean Garbanzo Salad (makes 2-3 servings;...

omame: 崎陽軒。のシウマイ。の醤油さし。 | Pocketworks : Idea Portal

Pressed sandwich* with Serrano ham, Laguiole cheese, dijon...

fascinated: CARNE DEL SOL + MORE FOR THREE /CC @THE_REAL_MOOT

caterpillarcowboy: lacuisine: These are the roasted pears I...

omame: 商品情報追加「桜吹雪」「くまプリン」等 : プティタプティ インフォ （小田原のケーキ屋）

notean: walex: mikerickson: Intriguing. I’ll have to try...

aseablackwithink: whatdidieattoday: insalata caprese summer...

omame: 黒部ダムカレーブログ: 大黒部ダムカレー　鬼増し×鬼増し×鬼増し　登場！！！アーカイブ Click...

omame: ひよこのマーチ　七夕バージョン販売中 : プティタプティインフォ（小田原のケーキ屋）

Graham Cracker Dough

Ingredients

Candied Key Limes

(I doubled this recipe for my 11-inch tart)

Ingredients

omame: 商品情報追加「桜吹雪」「くまプリン」等 : プティタプティインフォ（小田原のケーキ屋）