Posts tagged sauces
Monday, September 17, 2012

tomato sauce with onion and butter + tomato sauce techniques

tomato sauce with butter and onion

I think that many things have been said about this tomato sauce that it feels almost redundant to jump in at this point. Enough praises have been sung*.

But as I was thinking about this sauce and why it’s so great, and why it’s just so great to make your own tomato sauce for dinner rather than reach for a jar of it, it got me thinking about the technique of making a proper tomato sauce. The tomato sauce is a simple, humble thing, and yet it too has a few rules that need to be followed in order to wind up with a sauce that will take your breath away each and every time. The most important one is to cook your tomato sauce uncovered.

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Sunday, July 3, 2011

roasted salsa

roasted salsa

Come tomorrow, I suspect many of you will be firing up your grills and having a celebratory cookout. I have one thing to say to all of you planning on doing this – I am extremely jealous. We, urban dwellers, try as we might to boast that city living is the way to go, are actually quite jealous of all the backyard fun everyone else is having. Which is probably why New Yorkers love to invite themselves over to summer houses, suburban havens, and anyone in the tri-state area lucky enough to own a grill (there are some lucky balcony owners out there).

This Fourth of July, Andrew, Russell, and I will be grill-less, but that won’t stop us from celebrating in as much style as we possibly can, with fried chicken, corn on the cob, and blueberry cobbler. Really, we’re just trying to make our friends with grills jealous (far fetched as that may be). When life does not give us grill, we deep-fry instead.

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Friday, February 18, 2011

pesto

manually chopping

Pesto and I had a bit of a rough start. I first tried it on a pizza and I didn’t like it. We were sitting in a North End pizzeria in Boston, on a middle-school trip, and a girl I thought was amazingly cool and knew all things worth knowing, ordered a pizza with pesto. I had no idea what it was, and was too shy to ask, not wanting to seem even less cool than I already was.

A few minutes later it arrived, golden and bubbling, studded with green, oily blobs of pesto. It was potent and garlicky-smelling, but it wasn’t calling out to me. My suspicions proved right – aside from not looking good, it also wasn’t very good. It tasted stale, rancid, and too oily. Looking back, I realize it wasn’t very good pesto, but back then I just thought pesto wasn’t for me. I didn’t know the difference between good and bad.

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Thursday, June 28, 2007

spring garlic and dill pesto

dill pesto

There comes a time, in every pantry’s life, when you have to manage your resources. It’s almost shameful to be a cook and let your food spoil. KS, at heart, is a functional, practical, resource-allocating cook. I, on the other hand, have my head in the clouds, dreaming of dinners in the afternoon and compiling a mental check list of food stuffs to pick up en route home. It mostly works out well, as we balance each other out, me with my flights of fancy, and him with a practical approach to our crisper. The Swiss chard, among other vegetables thanks him for it.

But sometimes, I too exhibit practical, creative thoughts when it comes to resource management with our perishables. I look at our ingredients in need of attention et voilà, a dish is born. This time, I think I did quite well – not to pat myself on the back!

little bowties

From my farmers market trip on Saturday, our fridge still held among other things, half a bunch of dill, some green onions and the spring garlic that I simply cannot get enough of. The spring garlic came with long, exotic looking greens that looked beautiful enough to use as flowers in a large vase, if only I didn’t have plans for them of the kitchen variety. I stared at these ingredients long enough to realize I had half a cup of pine nuts sitting around. And suddenly it all came together – a dill pesto with green onions and spring garlic greens!

verdant

Growing up, I used to joke that if my mother could make cupcakes out of dill, she would. Of course, that which we mock when we’re young comes to afflict us when we grow up. Surely enough, I am as much of a dill fanatic, if not more so, than my mother, and I bet she’s having the last laugh now. The pesto, a summery twist on a classic, came out beautifully, with a delicate summer flavor and a pungent garlic bite that gave the perfect dressing for our bow-tie pasta, which, I am ashamed to admit; we bought, and did not make. And I am certain that as I ate my bow-ties by the spoonfuls, I heard the pasta machine whimper in the pantry.

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