SIMPLE TOMATO SAUCE and a PASSIONATE PIZZA RECIPE

I’ve had some interesting comments about my recipe for SIMPLE TOMATO SAUCE.  Nailing this sauce couldn’t be easier.  Read on.

Submitted on 2011/07/18 at 2:01 am Have you tried Marcella Hazan’s simple tomato sauce? I love her sauce! It’s my go-to sauce because it only needs 3 ingredients! I did a post on it, please check it out and let me know what you think! I’m new to this blogging thing and I love checking out foodie blogs! http://shecooksandheeats.wordpress.com/2011/07/16/i-want-me-some-meatballs-and-spaghetti/

Glenys Morgan glenysmorgan@telus.net 75.155.185.24

Submitted on 2011/07/13 at 5:39 pm Once the fundamental choice of ingredients has been established, the magic is truly the twenty minute rule. It’s also not to be confused with long-cooked red sauce, rarely seen in Italy but certainly popular in NYC! When I lived in (Northern) Italy, this sauce received a dollop of sweet butter in each bowl, and Marcella Hazan does makes a fresh sauce with butter, fresh and luscious in flavour.

	Erika K bestfoodprocessorinfo.org elkrull@yahoo.com 75.135.207.46	Submitted on 2011/06/29 at 1:41 am Hi – thank you for these helpful post. I didn’t realize there were that many angles to a sauce and ways to correct problems. One thing I’ve had trouble with is tomato pasta sauce. I’ve not had much luck making recipes turn out quite right. I have tried adding salt, adding sugar, made sure it had plenty of time to simmer the flavors togherth, but something still doesn’t seem right. What are the more common problems with making tomato sauces have a balanced flavor? I’d love to finally nail a sauce like this, so I look forward to seeing your answer. Erika K

It is a classic.  You’ll find the recipe in Marcella’s Italian Kitchen.    She adds a handful of fresh basil leaves when the sauce is off the heat.  I don’t do this when making sauce for pizza or pasta.  I add it to the finished dish.  Otherwise it is the same sauce as on my blog.

The Silver Spoon cookbook – considered to be “the bible of authentic Italian cooking”, has a similar recipe.  It is cooked a little longer so sugar is added to soften the acidic taste.

The very, very best canned tomatoes are San Marzano tomatoes.  Grown in volcanic soil these tomatoes are the perfect tomatoes for lightly cooked  sauces.  They are generally double the price of peeled tomatoes but their superb flavor makes it all worth while.

Erika is doing a lot of things right with her tomato sauces.  Just remember if you cook your tomato sauce longer than 20 minutes the tomatoes become quite acidic.   That’s when you add a little sugar.   The tomato sauce I make for pizza, quick pasta dishes and risotto takes just 20 minutes to make. I call it a fresh tomato sauce even though I use canned tomatoes.

FRESH TOMATO SAUCE

2-3  tablespoons extra-virgin olive oil

2 fat garlic cloves, minced

chopped fresh red chili pepper or hot red pepper flakes to taste

2 cups canned whole Italian tomatoes  (roughly chop these.   Whole peeled Italian tomatoes are a better quality than chopped canned tomatoes.  Hey, you can chop.)

Kosher salt and freshly ground black pepper to taste.

Add the garlic and chili pepper to a generous sized  skillet  with a little  olive oil,  and stir quickly once or twice.  Saute the garlic over medium heat for just a couple of minutes.   Now add the chopped canned tomatoes and all their juices, and season with salt and pepper.  Cook, stirring occasionally, until the tomatoes and the juices have thickened, 4 to 6 minutes or 20 minutes for a really thick sauce.  Using a large skillet allows the tomato mixture to thicken quickly. This is what I do.  I freeze it in portion sized containers and it is always ready to add to risotto, pizza  or pasta.

Now that’s a good tomato sauce!!!

ALL-PURPOSE PIZZA DOUGH (with some pizza-making suggestions)

MAKES TWO TWELVE PIZZAS

This is a simple bread dough, which you can mix by hand or in a stand mixer.   Roll out small pizzas if you have trouble making the big ones.

2 1/2 tsp. active dry yeast (l packet)

1 cup warm water (105F to 115F)

1 tsp. honey

1 tbsp. extra-virgin olive oil, plus additional for brushing the pizza crusts

3 cups all-purpose flour in total.  (put 2 1/2 cups in bowl and set aside 1/2 cup for kneading)

1 tsp. salt.

In a bowl of a stand mixer, or in a large bread bowl, dissolve the yeast in the water.  Add the honey and stir together.  Let sit for 3-4 minutes, or until the water is cloudy.  Then stir in the olive oil.

If you are using a stand mixer combine the flour and salt and add it to the yeast mixture all at once.  Mix together using the paddle attachment, then change to the dough hook.  Knead at low speed for 2 minutes, then turn up to medium speed and knead until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook , about 5 minutes. Hold on to the machine if it bounces around.  Turn out onto a clean work surface and knead by hand for 2-3 minutes longer.  This is when you  may add the 1/2 cup dough you’ve set aside.   Remember it’s a very slack dough that makes a grand pizza crust.  The dough should feel silky and smooth and elastic.  When you press it with your finger it should slowly spring back.

If you are kneading the dough by hand mix together the yeast, honey water and olive oil as directed in a large bowl.  Combine the flour and salt.  Fold the flour in a cup at a time using a large wooden spoon.  As soon as you can scrape the dough out in one piece, scrape it only a lightly floured work surface and knead it for ten minutes, adding flour as necessary.

Put the dough into a lightly oiled bowl, rounded size down first, then rounded side up.  Cover the bowl tightly with plastic wrap and leave it in a warm spot to rise for at least 30 minutes, but I think the dough is better for a least a 1 hour rise.

You can make pizza dough ahead and let it rise in a covered bowl in the refrigerator.  Just punch it down and knead it a few times when you’re ready to roll it out.

Dive the dough into two to four equal balls,   and shape each ball by gently pulling down the sides of the dough and tucking each pull under the bottom of the ball, working round and round the ball 4 or 5 times.  Then, on a smooth, unfloured surface, roll the ball the ball around under your palm until it feels smooth and firm, about 1 minute.  Put the balls on  a tray and cover with a damp towel, and leave them to rest for at least 30 minutes.  At this point, the dough balls can be covered with plastic wrap and refrigerated for l to 2 days.  You will need to punch them down again when you are ready to roll out the pizzas.

Place a pizza stone in the centre of the oven and preheat the oven to 500F.   Do this at least an hour before you bake the pizza.

Form your pizza, either  by spreading the dough with the heel of your hand, or using a rolling-pin to get an even circle.  Form a slightly thicker raised rim around the edge of the circle.  Brush everything with a little olive oil.  You can transfer the pizza to a lightly oiled pizza pan, or you can bake it directly on the stone.

Now get creative .  Spread the dough a little marinara sauce or pesto sauce,   or simply top with a mozzarella cheese.  Add a couple of toppings, sprinkle with a little fresh or dried herbs.  Now dust a pizza paddle with semolina or cornmeal and slip it under the pizza. Slide the pizza onto the baking stone or into the pizza pan.    You can place the pizza pan on the stone-the heat from the stone will help it achieve a crisp crust.  Bake until the cheese topping is bubbling and the right of the crust is a deep golden brown, about 10 minutes.

Using the pizza paddle to slide the pizza out of the oven and onto a cutting  board.  Use a pizza cutter or a sharp knife to cut the pizza into slices and serve immediately.  Enjoy.

PIZZA TOPPINGS:

Two of our favorite pizzas have the following toppings.

#l  home-made tomato sauce,  mozzarella cheese, Parmesan cheese,  baked then topped with prosciutto and arugula and generous grinds of black pepper.

#2 mozzarella cheese, Parmesan cheese, blue cheese, caramelized onions with fresh thyme and pitted Greek olives.

HOW TO MAKE A GREAT TOMATO SAUCE …EVERYTIME!

A few days ago I received this query from Erika.

Hi – thank you for these helpful post. I didn’t realize there were that many angles to a sauce and ways to correct problems.

One thing I’ve had trouble with is tomato pasta sauce. I’ve not had much luck making recipes turn out quite right. I have tried adding salt, adding sugar, made sure it had plenty of time to simmer the flavors together, but something still doesn’t seem right. What are the more common problems with making tomato sauces have a balanced flavor?

I’d love to finally nail a sauce like this, so I look forward to seeing your answer.

Erika K.

The answer is probably the canned tomatoes you are using.  It’s the main ingredient for a tomato based sauce .   You should use the best canned tomatoes possible.  Italian tomatoes, only tomatoes from Italy.

If your local supermarket doesn’t carry canned tomatoes from Italy you’ll find what you want at an Italian grocery store.  Look for whole peeled tomatoes.  Then chop-mash them yourself.  The quality of whole peeled tomatoes is better than chopped canned tomatoes.

The very, very best canned tomatoes are San Marzano tomatoes.  Grown in volcanic soil these tomatoes are the perfect tomatoes for lightly cooked  sauces.  They are generally double the price of peeled tomatoes but their superb flavor makes it all worth while.

Erika is doing a lot of things right with her tomato sauces.  Just remember if you cook your tomato sauce longer than 20 minutes the tomatoes become quite acidic.   That’s when you add a little sugar.   The tomato sauce I make for pizza, quick pasta dishes and risotto takes just 20 minutes to make. I call it a fresh tomato sauce even though I use canned tomatoes.

FRESH TOMATO SAUCE

2-3  tablespoons extra-virgin olive oil

2 fat garlic cloves, minced

chopped fresh red chili pepper or hot red pepper flakes to taste

2 cups canned whole Italian tomatoes  (roughly chop these.   Whole peeled Italian tomatoes are a better quality than chopped canned tomatoes.  Hey, you can chop.)

Kosher salt and freshly ground black pepper to taste.

Add the garlic and chili pepper to a generous sized  skillet  with a little  olive oil,  and stir quickly once or twice.  Saute the garlic over medium heat for just a couple of minutes.   Now add the chopped canned tomatoes and all their juices, and season with salt and pepper.  Cook, stirring occasionally, until the tomatoes and the juices have thickened, 4 to 6 minutes.  Using a large skillet allows the tomato mixture to thicken quickly. This is what I do.  I freeze it in portion sized containers and it is always ready to add to risotto, pizza  or pasta.

Now that’s a good tomato sauce!!!

CLASSIC MACS AND CHEESE RECIPE

My brother-in-law and his family were moving back into their old house.  They had moved out six months ago and embarked on extensive renovations.    Today was moving day and  I wanted to ease the pain by delivering supper.  Something that would transport well,  that two over-six-foot tall teenagers would really enjoy,  and be delicious as left overs.  The menu; macs and cheese, a big salad of greens fresh from my garden,  for dessert rhubarb crisp.

Macaroni and Cheese is my family’s number one comfort food  choice.  Not  macs and cheese out of a box,  but honest-to-goodness straight from the heart macs and cheese made with a classic white sauce,  plenty of  good cheddar cheese, and  baked in the oven.  Sublime.  This is a large recipe.  I bake enough for supper.  The rest I put into oven-proof dishes, wrap well and freeze.  It’s a time-saver to have these prepared dishes on hand.

MACARONI AND CHEESE

l pound  of  penne or tubular macaroni

4 oz. (8 generous tablespoons) butter

3/4 generous cup of flour

4 cups hot milk

Around 4 cups (8-9 oz) of shredded cheddar cheese (save a little to sprinkle on top)

l large onion chopped

6-8 garlic cloves chopped

salt, freshly ground pepper, and red pepper flakes to taste

Some good dashes of Worcestershire sauce

A few dashes of hot sauce

1 tsp Dijon mustard

coarse bread crumbs or panko for the topping

Now let’s make REAL macs and cheese:

Cook  your pasta until just tender.  Leave a little water in the bottom of the pan. This will stop your pasta from sticking together.  Set it aside.

Saute your onions and garlic with a little salt and a sprinkling of red pepper flakes, until tender and translucent.  Set aside.

Make your white sauce. In a large saucepan, over medium heat,  melt your butter, add your flour and whisk to blend and cook the flour.  Add your milk and continue whisking until the mixture thickens .  It shouldn’t be too thick (you have yet to add your cheese etc.).  If you feel it is on the thin side shake a little more flour over the mixture and continue whisking.  When your sauce is ready add the chopped onion mixture and the grated cheese and stir well.

If there is any water left in your pasta pot drain this off.  Now add your cheese sauce and mix well. Season with salt and pepper.  Be sure to taste your sauce.  Put into greased oven-proof dishes, sprinkle with panko or bread crumbs and some cheese.

To prepare for your freezer wrap well in a couple of layers  of plastic wrap, label and freeze.   Remove from the freezer and let thaw a little before baking.  Oh yes, don’t forget to remove the wrap.

Bake in a 350F oven until the mixture starts to bubble and the top gets crispy and brown.  Enjoy!!

THE PERFECT SOFT POLENTA

When I was growing up dishes made with cornmeal were “winter dishes”.  The wood-burning stove crackled.  The kettle always steamed.  Out of the oven came “toad-in-the-hole” – plump little sausages baked in cornmeal bread,   johnny cake – cornbread squares  smothered in butter and lavished with Canadian maple syrup, and cornbread spiced with red peppers.   I  love cooking and baking with cornmeal!!

For supper last night I made one of my favorite “go to” chicken dish, Chicken Provencal (recipe to the right).    It’s such an easy dish to whip up, and the flavours are addictive.  I had made a generous amount of the sauce and felt it required something other than the ubiquitous pasta.  Polenta , a creamy, soft polenta.  This recipe does not require standing over the polenta pot stirring, stirring, stirring, until it is done.  It does take around 45 minutes so time it to hit your plates and the dinner table.  Polenta waits for no man – or woman.

SOFT CREAMY POLENTA (for two hungry souls)

2  1/4 cups flavor filled chicken stock,    1/2 cup cornmeal,      salt and  white  pepper,   1/2 cup grated Parmigiano-Reggiano, 1 or 2 tablespoons butter.

Bring the chicken stock to a boil.   Add a little salt to taste.  Gradually whisk in the cornmeal.  Continue whisking for a minute or so.  Reduce heat to a low simmer and cover.  Set your timer for 11 minutes.   Whisk again for about one minute.  Recover.  Set timer for another 11 minutes.  Do this four times for a total of 44-45 minutes.  Be sure to scrape the bottom of the pan when whisking  as polenta as a tendency to cling there.   Now whisk in the butter and cheese.  Taste for seasoning and add more salt, and freshly ground white pepper.  Spoon a generous amount onto your plate and top with the chicken and sauce.

If you have left over polenta spoon it into a flat baking dish.  It  will set almost immediately.  Refrigerate.   Left over polenta is delicious grilled.

PASSIONATE PIZZA … you can make it at home!

In another life we had a pizzeria in the city.  We introduced artisan pizzas to Vancouver away back when.   Our pizzas  won awards,  but they  did more;  they participated in romance (an engagement ring nestled in a bed of basil says I love you),  fed a political campaign,  nourished actors and rock bands, and became more than just a pizza in a box to our customers.  It was pizza made with passion,  pizza both tender and crisp with broad shoulders and bold flavours.

If you have a pizza stone you can bake amazing pies, and say good-bye to cardboard crusts and oily cheese.

You must start with a good crust.  Make your dough very slack,  dough that sticks to your hands.   Have a light hand with your toppings, just a few.  Buy good quality cheeses, season with salt and pepper.  You’ll never order take-out pizza again.

DO NO SUBSTITUTE ANYTHING in this recipe for dough.  Especially do not    substitute  whole wheat flour for the all-purpose flour.  If you only bake with whole wheat flour, just this once give over.  You don’t make pizza everyday.

ALL-PURPOSE PIZZA DOUGH (with some pizza-making suggestions)

MAKES TWO TWELVE PIZZAS

This is a simple bread dough, which you can mix by hand or in a stand mixer.   Roll out small pizzas if you have trouble making the big ones.

2 1/2 tsp. active dry yeast (l packet)

1 cup warm water (105F to 115F)

1 tsp. honey

1 tbsp. extra-virgin olive oil, plus additional for brushing the pizza crusts

3 cups all-purpose flour in total.  (put 2 1/2 cups in bowl and set aside 1/2 cup for kneading) NO SUBSTITUTION

1 tsp. salt.

In a bowl of a stand mixer, or in a large bread bowl, dissolve the yeast in the water.  Add the honey and stir together.  Let sit for 3-4 minutes, or until the water is cloudy.  Then stir in the olive oil.

If you are using a stand mixer combine the flour and salt and add it to the yeast mixture all at once.  Mix together using the paddle attachment, then change to the dough hook.  Knead at low speed for 2 minutes, then turn up to medium speed and knead until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook , about 5 minutes. Hold on to the machine if it bounces around.  Turn out onto a clean work surface and knead by hand for 2-3 minutes longer.  This is when you  may add the 1/2 cup dough you’ve set aside.   Remember it’s a very slack dough that makes a grand pizza crust.  The dough should feel silky and smooth and elastic.  When you press it with your finger it should slowly spring back.

If you are kneading the dough by hand mix together the yeast, honey water and olive oil as directed in a large bowl.  Combine the flour and salt.  Fold the flour in a cup at a time using a large wooden spoon.  As soon as you can scrape the dough out in one piece, scrape it only a lightly floured work surface and knead it for ten minutes, adding flour as necessary.

Put the dough into a lightly oiled bowl, rounded size down first, then rounded side up.  Cover the bowl tightly with plastic wrap and leave it in a warm spot to rise for at least 30 minutes, but I think the dough is better for a least a 1 hour rise.

You can make pizza dough ahead and let it rise in a covered bowl in the refrigerator.  Just punch it down and knead it a few times when you’re ready to roll it out.

Dive the dough into two to four equal balls,   and shape each ball by gently pulling down the sides of the dough and tucking each pull under the bottom of the ball, working round and round the ball 4 or 5 times.  Then, on a smooth, unfloured surface, roll the ball the ball around under your palm until it feels smooth and firm, about 1 minute.  Put the balls on  a tray and cover with a damp towel, and leave them to rest for at least 30 minutes.  At this point, the dough balls can be covered with plastic wrap and refrigerated for l to 2 days.  You will need to punch them down again when you are ready to roll out the pizzas.

Place a pizza stone in the centre of the oven and preheat the oven to 500F.   Do this at least an hour before you bake the pizza.

Form your pizza, either  by spreading the dough with the heel of your hand, or using a rolling-pin to get an even circle.  Form a slightly thicker raised rim around the edge of the circle.  Brush everything with a little olive oil.  You can transfer the pizza to a lightly oiled pizza pan, or you can bake it directly on the stone.

Now get creative .  Spread the dough a little marinara sauce or pesto sauce,   or simply top with a mozzarella cheese.  Add a couple of toppings, sprinkle with a little fresh or dried herbs.  Now dust a pizza paddle with semolina or cornmeal and slip it under the pizza. Slide the pizza onto the baking stone or into the pizza pan.    You can place the pizza pan on the stone-the heat from the stone will help it achieve a crisp crust.  Bake until the cheese topping is bubbling and the right of the crust is a deep golden brown, about 10 minutes.

Using the pizza paddle to slide the pizza out of the oven and onto a cutting  board.  Use a pizza cutter or a sharp knife to cut the pizza into slices and serve immediately.  Enjoy.

PIZZA TOPPINGS:

Two of our favorite pizzas have the following toppings.

#l  home-made tomato sauce,  mozzarella cheese, Parmesan cheese,  baked then topped with prosciutto and arugula and generous grinds of black pepper.

#2 mozzarella cheese, Parmesan cheese, blue cheese, caramelized onions with fresh thyme and pitted Greek olives.

WALNUT-BREADCRUMB PASTA WITH A SOFT EGG …. or what to make for supper when the pantry is bare

WALNUT-BREADCRUMB PASTA WITH A SOFT EGG

The perfectly cooked soft egg (how to in the preceding recipe)  coats the pasta and adds rich flavour to this rustic dish.  You can whip this wonderfully  different pasta dish up in maybe twenty minutes.  Best part you probably have the ingredients in your pantry.  This recipe is so delicious, so addictive you are going to want to prepare this once a week.  Served with a tossed green salad and you have dinner faster than take-out.     I promise you, you wont be disappointed.

4 large eggs

A piece of French bread baguette, torn into small pieces or 2 ounces of panko or any kind of bread crumbs.  ( a generous half cup will do )

1/4  cup walnuts

3 tbsp olive oil

4 fat garlic cloves, minced

1/2 tsp kosher salt

1/2 tsp freshly ground  pepper

8 ounces linguine – fresh or dried

1/3 cup chopped fresh parsley, either curly or flat leaf

2 tbsp finely chopped fresh chives

1/2 cup (1 1/2 ounces) crumbled goat cheese

Prepare your eggs according to the directions in HOW TO EAT AN EGG.  Cook the egg for just 4 minutes and be sure to run cold water over them.  Drain and gently peel.

Place bread in food processor and process until finely ground.  If you are using bread crumbs just add the crumbs and the walnuts and pulse until finely ground.  It’s ok if you still see larger bits of walnuts.

Heat a large skillet over medium-high heat.  Add olive oil (all 3 tbs)to the pan, and swirl to coat.  Add garlic, and sauté for 30 seconds, STIRRING CONSTANTLY.  Add breadcrumb mixture, salt and pepper to pan; sauté for 5 minutes or until toasted, stirring frequently.  The crumbs brown quickly so don’t neglect your pan.

Cook pasta according to package directions.  Add pasta to the breadcrumb mixture; toss to combine.  Sprinkle with parsley and chives; toss to combine.

Divide pasta mixture evenly among 4 shallow bowls, and top each serving with l egg and generous pieces of cheese.  Serve immediately.

This serves 4.  But I can tell you right now two hungry people will down most of this dish.   Make it tomorrow and let me know what you think.

BOLOGNESE SAUCE … and the butcher at the end of the street.

BOLOGNESE SAUCE

The  day was brilliant sunshine,  crisp and February cold.    Son-in-law Michael and I were discussing what to make for supper.     Toronto’s chilly  temperature called for comfort food.  Michael had a craving for  big bowl of pasta with Bolognese Sauce.    Michael, is a oenologist with more than forty years in the business.  We joke  he knows where the bodies are buried in vineyards around the world.  In fact, he probably helped bury them.    We discuss what wine we’ll cook with today, and what wine to drink with pasta dish.   The lovely thing about Michael, and his encyclopedic knowledge of wine,  he is NOT a wine-weenie.    We headed out into the cold to shop for  cooking ingredients and wine.

Our beautiful and talented grand-daughter,  Cait,  is a lawyer, working long hours.  She is also  mother-hen to her siblings, Greg, Andrew and A.J.   She and her  partner, internationally famous photographer Angus Rowe MacPherson,  conjure up family suppers with a blink of an eye.  They have a butcher at the end of their street.   Gasparro Quality Meats.    Oh that every cook should be so lucky.

Walk through the doors of Gasparro Quality Meats, and you walk into the past.  A shop where little has changed for more than fifty years.   The two Gasparro brothers work behind the big meat display cooler,  flirting outrageously with every women no matter what her age.  Papa  Gasparro, wearing very dark glasses, a rakish black cap, and discussing football scores,  scoops up just the right amount of veal and beef to grind and mix for our Bolognese sauce.

Minutes later we are in the kitchen and I ‘m  sautéing  meat,  loosing its  pink and adding it to the stock  pot of simmering San Marco tomatoes.  (the recipe is on the right, as usual).  The aroma of freshly ground meat is completely different from the supermarket variety.   It’s fragrant and sweet.  This will be the finest Bolognese sauce I have ever made.    I make a triple batch, and when I return to Vancouver Michael will have  Bolognese sauce in his freezer.   Bellissimo!

Oh by and by.  If I have given you the impression I am rather proud of my Grandchildren you are  absolutely right.  They and their amazing partners bring much joy into our life.  The  icing on the cake is our Great Grand Son Max.

It’s a chilly, gray Tuesday.  The kind of day you want a big pot of Bolognese sauce simmering away in your kitchen.    This recipe is rich with many flavours, a complex sauce that is a reputation maker.

The secret is the addition of Hoisen sauce.   Any beef dish (stew, casserole) will benefit from just adding a tablespoon or so of Hoisen sauce.  For a Bolognese sauce with a deep tomato flavour always use Italian tomatoes.  Peeled whole tomatoes are best.  If you can find San Marco tomatoes these are really splendid.  The addition of a couple of cubes of Mushroom bouillon cubes is another secret flavour enhancer.  Taste your sauce as it simmers away, add more seasoning if necessary.  Be generous and you won’t be disappointed with the results, I promise.

BOLOGNESE MEAT SAUCE  – enough to find the multitudes!

4 tbs olive oil

1 lb ground beef

1 lb ground lean pork

1 onion chopped

4 nice fat garlic cloves

1 celery stalk

l carrot chopped

salt and freshly ground pepper

2 cans Italian whole peeled tomatoes

2 tbsp tomato paste

2 tbsp Hoisen

1/2 tsp red pepper flakes

1/2 tsp dried thyme

2 tbsp dried oregano

2 mushroom bouillon cubes

1-3 tsp sugar

1/2 cup beef stock

Saute the beef and pork in a little of the olive oil until  the meat changes colour.  Drain off the liquid and fat and discard.  Put the meat mixture into  a large stock pot.  You are making a big batch of sauce.

The best way to chop your vegetables is using a food processor.  You want them finely chopped.  First chop the onion and garlic  and saute in a little olive oil.  Sprinkle with some salt and the onion flakes.  When the onions are translucent add them to your stock pot.

Now process the carrots and celery until finely chopped, and saute  in a little olive oil for a few minutes.  Add to the stock pot.

Add the two cans of tomatoes and smoosh the whole tomatoes to break them up.  Add the tomato paste, the Hoisen sauce, oregano and thyme, and the beef stock.  Sprinkle with a little sugar (tomatoes become quite acidic when they cook for more than 30 minutes).

Simmer for at least an hour or so uncovered.  Your sauce will be come rich and thick.

The quantities makes a lot of sauce so you can freeze portions for later use. This sauce tastes better the next day so do try and make it a head.

RAGU ALLA BOLOGNESE … secret ingredient revealed

It’s a chilly, gray Tuesday.  The kind of day you want a big pot of Bolognese sauce simmering away in your kitchen.    This recipe is rich with many flavours, a complex sauce that is a reputation maker.

The secret is the addition of Hoisen sauce.   Any beef dish (stew, casserole) will benefit from just adding a tablespoon or so of Hoisen sauce.  For a Bolognese sauce with a deep tomato flavour always use Italian tomatoes.  Peeled whole tomatoes are best.  If you can find San Marco tomatoes these are really splendid.  The addition of a couple of cubes of Mushroom bouillon cubes is another secret flavour enhancer.  Taste your sauce as it simmers away, add more seasoning if necessary.  Be generous and you won’t be disappointed with the results, I promise.

BOLOGNESE MEAT SAUCE  – enough to find the multitudes!

4 tbs olive oil

1 lb ground beef

1 lb ground lean pork

1 onion chopped

4 nice fat garlic cloves

1 celery stalk

l carrot chopped

salt and freshly ground pepper

2 cans Italian whole peeled tomatoes

2 tbsp tomato paste

2 tbsp Hoisen

1/2 tsp red pepper flakes

1/2 tsp dried thyme

2 tbsp dried oregano

2 mushroom bouillon cubes

1-3 tsp sugar

1/2 cup beef stock

Saute the beef and pork in a little of the olive oil until  the meat changes colour.  Drain off the liquid and fat and discard.  Put the meat mixture into  a large stock pot.  You are making a big batch of sauce.

The best way to chop your vegetables is using a food processor.  You want them finely chopped.  First chop the onion and garlic  and saute in a little olive oil.  Sprinkle with some salt and the onion flakes.  When the onions are translucent add them to your stock pot.

Now process the carrots and celery until finely chopped, and saute  in a little olive oil for a few minutes.  Add to the stock pot.

Add the two cans of tomatoes and smoosh the whole tomatoes to break them up.  Add the tomato paste, the Hoisen sauce, oregano and thyme, and the beef stock.  Sprinkle with a little sugar (tomatoes become quite acidic when they cook for more than 30 minutes).

Simmer for at least an hour or so uncovered.  Your sauce will be come rich and thick.

The quantities makes a lot of sauce so you can freeze portions for later use. This sauce tastes better the next day so do try and make it ahead of time.

RISOTTO WITH SHRIMP AND TOMATOES

It is traditional in many homes to have seafood on Christmas  Eve.  This simple risotto recipe is what we like to make for Christmas Eve supper.   We pour champagne, light the big stone fireplace,  put the Messiah on the Cd player and start cooking.

RISOTTO WITH SHRIMP AND TOMATOES serves 6

For the shrimp and tomato sauce

3-4 tablespoons extra-virgin olive oil

24 medium shrimp (about 1 1/4 pounds) peeled and deveined

2 garlic cloves, minced

chopped fresh red chili pepper or hot red pepper flakes to taste

2 cups canned whole Italian tomatoes  (roughly chop these.   Whole peeled Italian tomatoes are a better quality than chopped canned tomatoes.  Hey, you can chop.)

Kosher salt and freshly ground black pepper to taste.

Prepare the shrimp and tomato sauce:  Heat the oil in a large skillet over medium heat.  Add the shrimp and cook  until they are golden on all sides, 1 to 2 minutes.  Transfer shrimp to plate.

Add the garlic and chili pepper to the skillet  with a little oil,  and stir quickly once or twice.  Remember the skillet is very hot and garlic will colour in not time at all.  Now add the chopped canned tomatoes and all their juices, and season with salt and pepper.  Cook, stirring occasionally, until the tomatoes and the juices have thickened, 4 to 6 minutes.  This is what I do.  I  h ave this simple tomato sauce made up ahead of time.  I freeze it in portion sized containers and it is always ready to add to risotto or pasta.

FOR THE RISOTTO

6 cups chicken stock

2 to 3 tbsp extra-virgin olive oil

1/2 cup finely minced yellow onion

2 cups imported Arborio rice

1/2 cup dry white wine

1 to 2 tbsp chopped fresh parsley if desired

1 tbsp unsalted butter

salt and freshly ground pepper

Prepare the risotto.  Now the fun begins.  Heat the chicken stock in a medium saucepan and keep warm over law heat.

Heat the oil in a large saucepan over medium heat.  Add the onion and cook, stirring, until the onion is pale yellow and soft, 4 to 5 minutes.

Add the rice and stir quickly until it is well coated with the oil and onion, 1 to 2 minutes.  Now add the wine and cook, stirring, until it is almost all reduced.  Now would be a good time to pour yourself a glass of wine.

Cook and stir until most of the chicken stock has been absorbed and rice has a moist, creamy consistency.  This will take about 15 minutes.  Risotto is not something to be hurried.  Life in the moment and just keep stirring.    Stir in (if desired ) fresh basil or parley and butter.

Now add the tomato sauce and the shrimp and stir briefly just until the mixture reheats.

Add the butter, and fresh herbs if desired.  Serve in generous bowls and enjoy.

Chef Notes:  This sauce is delicious and extremely versatile.  It can be used over spaghetti or linguine, or served as an appetizer or an entrée with a few slices of grilled polenta or grilled bread.  It can also be enriched with clams and mussels and serve as a great seafood stew for lunch or dinner.

THE BEST COMFORT FOOD … TOMATO BACON SAUCE WITH PENNE

This really is comfort food at it’s very best.     It’s easy to make.   One generally has all the ingredients in the kitchen.    You combine the simple flavours of a great tomato sauce with irresistible bacon.    You can use any type of pasta and any type of canned tomatoes.  But to really enjoy this dish try and make it with the best quality bacon you can find, and canned tomatoes from Italy.     For a decadent treat and a richer flavour, you can leave all of the bacon fat in the pot.  If you don’t have any fresh herbs, l teaspoon of dried oregano or thyme will work well too.    This is a  reputation-making pasta dish, and I am so happy to share it with you.

TOMATO AND BACON SAUCE WITH PENNE  this recipe serves 4 hungry souls

1/2 pound bacon, chopped

1 onion, chopped finely

red pepper flakes ( 1/4 to 1/2 tsp or more depending on hot spicy you want your sauce)

4 fat clove of garlic, thinly sliced

1 large can (28 oz) of Italian whole peeled tomatoes crushed (you can mush them down as they cook)

2 sprigs of fresh rosemary, minced

kosher salt and freshly ground black pepper

1 box (600 g) penne

Brown the chopped bacon in a large saucepan.  Add onion and sprinkle with salt and a little crushed red peppers (to your taste).  Sauté until the onions soften and begin to caramelize, about 3-5 minutes.  Add garlic and continue to sauté for a few more minutes.  Pour in tomatoes and smoosh them a little more if needed.  Season with salt and freshly ground pepper.  Simmer partially covered for about an hour.

Put a large pot of water over high heat and bring to a boil.  Add a liberal amount of salt (should taste like sea water) and when it comes back to a rolling boil, add pasta.  It is done when just tender to the bite.   6-9 minutes.   Drain the pasta, but do not rinse.

Add pasta to the finished sauce, adjust seasoning, toss and top each serving with generous amounts of parmigiano-reggiano.

Chef’s note:  you may use l box (600 g) of farfelle or spaghetti pasta