Tempered IRON
I don't know how many people around here are into food, or if a topic like this has been created before and utterly failed, but what the hell.
This thread is for all things food and wine related.
Pork belly sandwich, green onion relish, carrot sambal, avocado and cilantro, from a small restaurant in Paso Robles California.
Seriously...mind blowing.
Baptized
Baptized
Ha! I am! However, most of those smaller bottles are different types of balsamic.You seem well stocked in Olive oil!
Theo's Defeat
Needs more posts, me thinks ... I'll make an effort to post too 
Partout où nécessité fait loi
Quodsi ea mihi maxime inpenderet tamen hoc animo fui semper, ut invidiam virtute partam gloriam, non invidiam putarem
Chairman of the IRON Eight
Chancellor of The Separated States
Member of IRON
Every gun that is made, every warship launched, every rocket fired signifies in the final sense, a theft from those who hunger and are not fed, those who are cold and are not clothed. This world in arms is not spending money alone. It is spending the sweat of its laborers, the genius of its scientists, the hopes of its children. This is not a way of life at all in any true sense. Under the clouds of war, it is humanity hanging on a cross of iron.
May God have mercy for my enemies because I won't.
Baptized
My Italian grandmother would be rolling in her grave seeing a "spaghetti sauce" made out of CANNED tomato product. That would be if I had an Italian grandmother. And she was dead.
Red sauce is one of the basic sauces you need to know how to make, man. And the best time to make it is right after picking your tomatoes - that have been touched by nothing but sunshine and rain - ripe off the vine in your back yard. It's no coincidence that onion harvest season is also right around this time and that you have access to fresh oregano, parsley, garlic, and basil as well. I make a couple of huge batches each year using stuff from my "tomato sauce garden" and jar about 4 gallons of it. My family and friends go NUTS when they find out Yates is making sauce.
I throw my tomatoes in my chest freezer overnight. Pull them out the next morning and let them thaw. The skins fall right off. From there the ratios go like this:
4T Olive Oil
2 Cloves Garlic
1/4 C Onion
[hot pepper of your choosing diced - if you like a little kick]
4T chopped parsley
2T chopped basil
2T chopped oregano
2T sugar
2 tsp salt
1 tsp black pepper
2lbs Tomato [peeled and chopped]
Saute your garlic and onion [and pepper if desired] until the onion is translucent. [low heat]
Add your spices [everything but the tomato] and stir until combined.
Add your tomatoes, cover pot with lid, raise the heat to medium, and bring to a strong simmer.
Lower the heat again and let simmer, covered, for 30 minutes.
Bring the heat back up to medium-low and let simmer another 10 minutes uncovered [to thicken].
Mash with a potato masher or pulse with a blender in small batches.
*If your sauce is too watery after blending, you can simmer longer [uncovered] until it thickens to the right consistency. It can take up to 6 hours. Seriously!
*Add seasoning and other diced and fried veggies to taste [bell pepper, sun dried tomato, chunks of tomato, zucchini, carrots, mushrooms...]
*Consider adding 1/2 C of quality red wine [something you would drink] for some extra depth of flavor.
Tempered IRON
I'm pretty jealous you have access to your own tomatoes. No such luck over here in the concrete jungle I live in. You Mr Yates, seem to have your sauce technique pretty much sorted out!
In Southern Italy they throw finely chopped celery and carrots into the process slightly after the onions go into the pot. They'll also add some type of meat to cook with the sauce half way through the cooking process. Adds a richness to the taste.
Nice looking croquettes, Simternity. I'm hungry now.
Edited by TheWanderer, 16 December 2013 - 04:34 PM.
Baptized
I'm really using this as a base sauce. If I want a meat sauce I can always add some browned meat and maybe a little tomato paste. If I want a fra diavolo I just add some crushed red pepper. If I want to turn this into a vodka sauce I add some Sobieski and a dash of crushed red pepper. You can even add heavy cream if you want something zippy for your gnocchi. OR, the other sauce I make is a really excellent alfredo using a high quality parmigiano. My wife loves to mix my vodka sauce and alfredo sauce 50/50 for a spicy vodka alfredo. It's REALLY nice on linguini or larger rope pastas - especially with a bit of ground sausage and maybe a splash of sambuca.In Southern Italy they throw finely chopped celery and carrots into the process slightly after the onions go into the pot. They'll also add some type of meat to cook with the sauce half way through the cooking process. Adds a richness to the taste.
Baptized
I'm pretty jealous you have access to your own tomatoes. No such luck over here in the concrete jungle I live in.
Roma tomatoes actually do extremely well in large [like 5 gallon?] pots. Basil, Oregano, Parsley, Thyme, Sage, and Rosemary all do very well as window box herbs.
Just saying... 
Tempered IRON
Trying to grow your own stuff here is somewhat of an art. Bad soil, little space, humidity...though it can be done, I may have something to show in a couple more weeks 
Yates, reading your posts before going to bed is the worst idea ever. Ask my rumbling stomach.
Baptized
Ha! Where do you live? On a volcanic island somewhere?Yates, reading your posts before going to bed is the worst idea ever. Ask my rumbling stomach.
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