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Pasta Sauce Biography

Source:- Google.com.pk

I was watching an old “Real Housewives of New Jersey” set during a family Christmas at the Manzo house and heard the charming story of how Caroline Manzo’s father concocted a special dish from pantry staples one night when the family had little to eat: an olive sauce for pasta that has since become a Christmas Eve standard. Just as I was getting ready to check the Web site to see if the recipe was online, Caroline let slip that her father had never revealed the recipe and she wasn’t going to, either. The only thing I got was that it contained olives and fresh fennel (or at least I saw her slicing fennel).

It so happens that, for a catering thing I did a while ago, I had purchased a can of sliced black olives the size of a jam kettle and had been vainly trying to use up the leftovers for weeks. Also, there were some mozzarella-stuffed raviolis in the fridge; I’d bought a twin package of them at Costco and didn’t like them much. The second half was aging gracefully in its vacuum-pac

ked container.

Idea!

Olive sauce! Potent enough to overpower the pasta I found less than impressive. Later in the day, I leapt online again and found several olive sauce recipes for pasta, none of which appealed just as they were (even though one came from Jamie Oliver and another from Mario Batali — who do I think I am?). So I stole elements from each and this is what I created.

Olive sauce

2-3 cups stoned green, black or kalamata olives

1/2-3/4 cup minced fresh herbs (flat-leaf parsley, oregano, marjoram, mint, basil)

2 cups roughly chopped and drained whole tomatoes

1 fennel bulb or 1 celery heart, roughly chopped

3 cloves garlic, minced

3 small, hot red peppers, seeded and minced (I used Thai bird)

Juice and zest of 1 lemon

1/3 cup extra-virgin olive oil

Black pepper to taste

Place all ingredients in the bowl of a food processor fitted with the metal blade. Pulse a few times, taste. Do not overprocess to a paste; the sauce should have some texture. Allow the sauce to season at room temperature for at least one-half hour. Use on fresh pasta of your choice or serve over grilled fish

-->It feels like we’ve been swimming up river the last few days, as our small, but traumatic kitchen remodel takes place. I’m sure the project will come in well under budget, and way ahead of schedule, but for now, everything takes twice as long to do.

Happily, wanting to keep things simple is what spawned this very tasty salmon and leek pasta sauce. This recipe features two of my favorite foods; wild salmon and crème fraiche.

These types of seafood sauces are usually made with straight cream, or a béchamel, but I find those fall a little flat when compared to the tangy, fermented goodness of homemade sour cream. While it has the same fat content as cream, it just seems so much lighter and complex.

I’ll assume you’ve seen our winning “how to make your own crème fraiche” video, but if not, I highly suggest you do! Homemade crème fraiche will change your life. Check it out, and enjoy!

with tomatoes at their peak, it would be nothing short of a pity to spend the day making freezable pasta sauce for you to enjoy throughout the winter months.

Go by your local market–they’ll sell you some tomatoes in bulk. Grab a bottle of red wine (a glass, too, for a little for yourself) and spend about an hour making an easy, flavorful sauce that requires little effort and enough to store in the freezer.

Fresh Tomato Pasta Sauce

You’ll need:

3 to 4 tablespoons extra-virgin olive oil

2 medium onions

4 to 5 cloves garlic, crushed

4 kilograms tomatoes, peeled and chopped

1 to 2 teaspoons salt (to taste)

1 cup good dry red wine

1 heaping tablespoon sugar

1/4 cup tomato paste

1/4 cup each, chopped: fresh basil, fresh parsley, fresh oregano

Fresh ground pepper to taste

3 bay leaves

And then:

Heat the oil in a large Dutch oven or saucepan. Cook the onion and garlic, stirring often, until the onion has softened. Add the tomatoes, salt, and wine, then simmer, uncovered for about 15 minutes. The tomatoes should be soft.

Add the rest of the ingredients, and continue to simmer uncovered for about 10 minutes. Remove the bay leaves.

Wait until it has cooled, then divide into storage containers and freeze.

Image courtesy of ivillage.com