Monday, March 28, 2011
Tuesday, March 22, 2011
- Easiest one: pasta and sauce. Jazz it up by using some different pasta shapes: spaghetti, rotini, penne, cavatappi, farfalle--anything you like! You can also jazz it up with some extra vefggies: sauteed mushrooms, peas, eggplant, or spinach (call it Florentine!). You can add some cream to make a rosa sauce or turn it into vodka cream sauce.
- Pizza! Use refrigerated dough or make your own, and top it any way you like. You can also make individual bagel or English muffin pizzas.
- You can poach eggs directly in tomato sauce and serve over toast (assuming no one in your family is allergic to eggs!)
- Use it making rice (you need a little for the Mexican rice I posted the other day)
- Eggplant Parmesan.
- Shrimp fra Diavolo--shrimp cooked in a spicy tomato sauce
28 ounces whole peeled tomatoes from a can (I used generic San Marzano-style tomatoes with basil from my local grocery)
5 tablespoons butter
1 medium-sized yellow onion, peeled and halved
2 medium garlic cloves, peeled
red pepper flakes, to taste
Salt to taste
Put the tomatoes (do not drain), onion, garlic, red pepper, and butter in a heavy saucepan over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste.
Serve with pasta, with or without grated parmesan cheese to pass.
*When cooking your pasta, PLEASE add more salt than you think you should. The pasta water should be salty like sea water--it is the only way to add flavor to the pasta itself and it does make a difference.
** if making this for pizza, add some oregano
***I simmered with the lid on and the sauce was pretty thin. Next time I will simmer with the lid off to let the sauce thicken.
Sunday, March 20, 2011
Tuesday, March 15, 2011
Sunday, March 13, 2011
- I added some green food dye to the frosting--festive! It's a pale green, which I am not sure shows up so well in the picture, but you can dye it as much as you want, and for any occasion.
- As Deb warns, the frosting recipe does not make that much frosting, but it does make enough (barely). If you are a frosting fan, you'll want to double it, or at least make 1.5 x's as much
- Do not taste the batter before the cupcakes are cooked--it tastes very strongly of Guinness, but once they bake, that is no longer the case--they are simply delicious.
- I used 60% cacao bittersweet chocolate and 1 tsp of Jack Daniels for the ganache, which makes for a very powerful filling. Everyone enjoyed it, but I might try semisweet chocolate and maybe a little more whiskey next time.
- Everyone raved about these, so make sure you make enough for your crowd!