Tomato Sauce - Mario Batali

INGREDIENTS:

• 1/4 Cup olive oil
• 1 Spanish onion, 1/4" dice
• 4 garlic cloves, thinly sliced
• 3 tablespoon fresh thyme chopped
• 1/2 medium carrot finely grated
• 2 28oz cans of peeled whole tomatoes
• Salt

METHOD: 

1. In a 3QT saucepan heat olive oil over medium heat and add in onion and garlic, cook 8-10 minutes until soft and light golden brown.
2. Add thyme and carrot, cook for 5 minutes more until the carrot is soft.
3. Add hand-crushed tomatoes and juice and bring to a boil. Then simmer on low for 30 minutes, stirring often until the sauce has the consistency of hot cereal. Salt as needed. Stores 1 week in the refrigerator, or up to 6 months in the freezer.

Creamy Tuscan Sauce - Mel’s Kitchen Cafe

INGREDIENTS:

• 12 oz. bow Sun tie pasta
• 2 Tablespoons butter
• 2 teaspoons garlic
• 1/2 Tablespoon dried basil
• 4 oz. low-fat cream cheese
• 8 oz. jar sun-dried tomatoes
• 2 cups milk
• 2 cups Parmesan cheese
• S and P 

METHOD:

1. 1. Boil pasta according to package directions.
2.  In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil.
3. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.
4. Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles.
   

Creamy Sun-Dried Tomato Sauce

INGREDIENTS:

• 1/2 cup heavy cream
• 4 tablespoons butter
• 1/4 cup sun-dried tomatoes
• 2 cloves garlic
• 1/4 teaspoon crushed red peppers
• 1/4 cup roasted peppers
• 1/2 cup mozzarella
• 1/4 cup Parmesan
• Fresh basil
• Ground almonds to garnish
• Tortellini

METHOD:

1. Saute garlic 2 minutes. Add tomatoes and pepper. Cook 3-4 minutes.
2. Add cream. Simmer for 8-10 minutes
3. Add cheeses
4. Toss with fresh basil
5. Sprinkle with almonds
6. Cover until needed.

Parsley-Basil Pesto - Trattoria p57

INGREDIENTS:

• 1 small bunch fresh basil
• 1 small bunch fresh parsley
• 2 oz nuts
• 2 cloves garlic
• 2 oz Parmesan
• 1/3 cup oil

METHOD:

1. Mix thoroughly.
2. Cover until needed.

Minestrone - Gourmet's Fresh p161

INGREDIENTS:

• 1 1/4 cups cooked large white beans
• 1/4 pound pancetta
• 1 onion
• 1 carrot
• 1 celery rib
• 2 zucchini
• 3 cloves garlic
• 1/4 pound potatoes
• 1/2 head savoy cabbage
• 1/2 pound kale
• 1 28 oz can tomatoes
• 1/3 cup olive oil
• 4 1/2 cups chicken broth

METHOD:

1. Saute bacon in oil. Saute onion till soft. 
2. Saute  carrot, celery and garlic 4 minutes.
3. Saute potatoes, zucchini and green beans 4 minutes.
4. Blanche kale and cabbage in water. Add.
5. Add tomatoes and broth
6. Puree half beans with 1 cup bean liquid.
7. Cover until needed.

Tomato Sauce - Pasta and Co. p180

INGREDIENTS:

• 3 tablespoons olive oil
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 1/4 teaspoon dried pepper flakes
• 2 cloves garlic
• 2 cups dry white wine
• 1 28-oz can tomatoes
• Salt
• optional 1/2 teaspoon sugar

METHOD:

1. Saute basil, oregano, pepper flakes and garlic
2. Add wine. Simmer 10 minutes.
3. Add tomatoes. Simmer partially covered 20 minutes.
4. Add sure if wine is very dry.
5. Cover until needed.

Pesto - Fresh Pasta Cookbook - p57

INGREDIENTS: (One half batch)

• 3 oz Parmesan cheese
• 2 oz pine nuts
• 2 cloves garlic
• 1 cup basil
• 3/4 cup olive oil
• S&P

METHOD:

1. Pulse Parmesan, garlic and pine nuts. Add basil and process. 
2. Drizzle olive oil, process till smooth.
3. Add remaining oil slowly.
4. Store in sealed glass jars.

Tomato Sauce - Fresh Pasta Cookbook

INGREDIENTS:

• 2 tablespoons olive oil
• 1 large onion
• 1 celery stock
• 1 garlic clove
• 1 bay leaf
• 2 thyme sprigs
• 4 parsley sprigs
• 1 tablespoon flour
• 2 tablespoons tomato paste
• 2 pounds ripe tomatoes
• 1 tablespoon  superfine sugar
• 2/3 cup dry red wine
• S&P
• Parmesan

METHOD:

1. Saute onion, carrot, celery, garlic, bay leaf and thyme together. 
2. Stir in flour and tomato paste. Add remaining ingredients.
3. Simmer 1 hour. Puree and press.

Tomato Sauce - John La Femina

INGREDIENTS:

• 1/4 cup shallots
• 1 tablespoon garlic
• 1/4 cup olive oil
• 2 28 oz cans Roma tomatoes
• 1 teaspoon dried oregano
• S and P
• Pinch crushed red pepper

METHOD:

1. Saute onion and garlic. Add remaining ingredients and 1/2 cup water.
2. Cook on high 30 minutes?
3. Simmer 30 minutes.

Batch Number  2 
There were a few necessary substitutions. Also instead of boiling down, left out the water and simmered on medium full hour.

• 1/4 cup shallots
• 1/4 cup olive oil
• 2 cloves garlic
• 28 oz combination canned roma, diced fresh, roasted and cherry tomatoes
• 1 teaspoon dried oregano
• Pinch red pepper flakes

Tomato Sauce - Creamy Mint

INGREDIENTS:

• 3 tablespoon olive oil
• 2 onions
• 2 cloves garlic
• 1 28 oz can tomatoes
• 1 1/2 teaspoon dry mint and dry basil
• 1 cup chicken broth
• 1/2 cup heavy cream

METHOD:

1. Saute onion and garlic. Add tomatoes, stock, mint and basil. 
2. Simmer 20 minutes.
3. Add cream.

Tomato Sauce - Buca di Beppo

INGREDIENTS:

• 1/2 cup olive oil.
• 1 red onion
• 6 cloves garllic
• 2 (28 oz) cans roma tomatoes
• Salt
• Fresh basil chopped

METHOD:

1. Saute onion and garlic till golden brown. 8-10 minutes.
2. Add tomatoes and salt.
3. Simmer 30 minutes.
4. Serve with fresh basil.

Tomato Sauce Arrabbiata - Feeling Saucey

INGREDIENTS:

• 2 tablespoon oil
• 2 cloves garlic
• 1 fresh Serrano
• 1 tablespoon grated lemon rind
• 1 pound ripe tomatoes
• 1 tablespoon tomato paste in 2/3 cup of water
• pinch of superfine sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped fresh marjoram
• pepper

METHOD:

1. Saute garlic and chili for 1 minute. Add lemon zest, tomatoes, paste, and sugar. Simmer 12 minutes.
2. Add vinegar and marjoram. Simmer 5 minutes. Pepper to taste.
3. Cover until needed.

Tomato Sauce - Feeling Saucey

INGREDIENTS:

• 1 tbsp olive oil
• 1 small onion
• 2-3 cloves garlic
• 1 small celery stalk
• 1 bay leaf
• 1 pound tomatoes
• 1 tablespoon tomato paste diluted with water
• 3 sprigs fresh oregano

METHOD:

1. Saute onion, garlic, celery and bay leaf. 5 minutes.
2. Add tomatoes, paste, oregano.
3. Simmer 20-30 minutes, longer for thicker sauce.

Batch Number 3

Used a combination of canned Roma, fresh Roma and roasted cherry tomatoes. Used Shallots instead of onions and considerably more olive oil. Otherwise ingredients and quantities used are the same, 

Tomato Sauce - A New Way To Cook

INGREDIENTS:

• 1 1/2 pounds roma tomatoes
• 2 teaspoons olive oil
• 3/4 cup onions chopped fine
• 1 clove garlic chopped fine
• 1/4 to 1/2 teaspoon sugar
• S&P

METHOD:

1. Blanche and slip skins, seed and chop.
2. Cook onions until soft but not brown.
3. Add garlic and cook 2 minutes more. 
4. Add tomatoes, S&P and sugar. Simmer for 10 minutes.

Tomato Sauce - Michael Field's Cooking School

INGREDIENTS:

• 3/4 cup onions chopped fine
• 1 teaspoon garlic chopped fine
• 1/4 cup olive oil
• 1 can roma tomatoes
• 2 tablespoons tomato paste dissolved in 1/4 cup dry red wine
• 1 teaspoon sugar
• 1 teaspoon dry basil
• bouquet of 4 sprigs parsley, celery top, bay leaf
• S&P

METHOD:

1. Saute onion and garlic in oil till soft but not brown.
2. Strain and press. Add tomatoes and diluted tomato paste
3. Add remaining ingredients and barely simmer a couple of hours
4. Adjust  S&P.

Indian Ghee - Splendid Soups

INGREDIENTS:

• 1 pound of unsalted butter - sweet butter

METHOD:

1. Place in 1-2 quart saucepan over medium heat.
2. When foam subsides turn down and continue cooking till milk solids separate. Strain through fine sieve or coffee filter. Refrigerate up to 6 months. Freeze indefinitely.

Sesame Sauce - Splendid Soups

INGREDIENTS:

• 1/2 cup sesame seeds toasted and ground
• 1/2 cup dark Japanese soy sauce
• 3 tablespoons Mirin
• 2 teaspoons sugar
• 1/4 teaspoon dark sesame oil

METHOD:

1. Combine thoroughly.
2. Best same day.

Horseraddish Sauce - Spendid Soups

INGREDIENTS:

• 2 apples, chopped
• 2 tablespoons butter
• 1/4 cup fresh or bottled horseradish
• 2/3 cup heavy cream
• S&P

METHOD:

1. Soften apple in butter in covered saucepan. Uncover. Combine with horseradish and simmer till thickened
2. Beat cream to medium stiffness and fold into sauce. S&P to taste.

Cold Fruit Sauce - Splendid Soups

INGREDIENTS:

• 2 unripe pears, diced
• 3 cups grape juice
•  2 apples diced
• 1 clove
• pinch cinnamon
• 3/4 cup walnuts
• 1/4 cup balsamic vinegar

METHOD:

1. Simmer pears in juice and remove. Simmer apples, remove and combine with pears.
2. Add spices and reduce to 1/2 cup.
3. Combine.

Mint Sauce - Bagnet Verd

INGREDIENTS:

• 4 hard cooked eggs
• 6 tablespoons heavy cream (half-and-half)
• 2 garlic clove paste
• 1 cup Italian parsley
• 1/2 cup mint
• 8 anchovies, soaked in cold water, chopped
• 1/4 cup capers
• 2 tablespoons white wine vinegar
• 4 teaspoons sugar
• 1/2 cup evoo
• s & p

METHOD:

1. Puree without oil.
2. Work in oil with wooden spoon.

Garam Masala

INGREDIENTS:

• 4 inch cinnamon stick
• 2 teaspoons cardamon seeds
• 1 teaspoon whole cloves
• 1 tablespoon black peppercorns
• 2 tablespoon cumin seeds
• 2 tablespoons corriander seeds
• optional: cayenne

METHOD:

1. Pulverize and chop cinnamon 1/4 pieces.
2. Toast all dry over med about 3 minutes. Cool quickly
3. Grind fine.
4. Freeze.

FOR CURRY POWDER : 

ADD

• 1 tablespoon fenugreek
• 1 teaspoon tumeric
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• optional: mustard seed, saffron threads, fennel

Basil-Parsley Pesto - Williams Sonoma

 
INGREDIENTS:

• 2 garlic cloves
• 2 cups basil
• 1/2 cup Italian parsley
• 3/4 cup  grated Parmesan cheese
• 2 garlic cloves, roughly chopped
• 1/2 cup olive oil
• 2 Tablespoons pine nuts

METHOD:

1. Put the garlic, basil, parsley in a food processor and pulse for 10 seconds to combine. Scrape down the sides of the bowl, then pulse again. Add pine nuts. Pulse. Drizzle in oil. Add cheese.
2. Will last a month chilled. I year in freezer

NOTES:
Yeild: 1 1/2 cups
Page 105

Pesto, The Recipe - Pesto Manifesto

 
INGREDIENTS:

• 2 garlic cloves, roughly chopped
• 3 cups basil
• 2 Tablespoons grated Parmesan cheese
• 1 cup olive oil
• 1/2 cup pine nuts

METHOD:

1. Put the garlic, basil, cheese, olive oil, in a food processor and pulse for 10 seconds to combine. Scrape down the sides of the bowl, then pulse again. Add pine nuts. Pulse. Leave coarse.
2. Will last a month chilled. I year in freezer

NOTES:
Keep ingredients coarse. Calls for small amount of cheese. Freezes better and easier to adjust cheese when serving.

Minestrone Soup with Pancetta and Sausage

Makes: 1 large pot

Attempt Number 1
Trying for a  heartier non-vegetarian more Italian style Minestrone soup. Using small amounts of a long list of ingredients should give this soup more depth, along with pancetta  (Italian bacon), spicy Italian sausage and a splash of white wine and white wine vinegar combo. 

Notes to Self
One sausage link should be enough. Not crazy about having the sausage bites in the soup but the flavor is about right.

Should have added the second wave of ingredients; zucchini, spinach, cabbage, and pasta more towards the end of cooking time. The carrots and beans needed to cook a bit longer than the second wave of ingredients so the pasta and zucchini ended up a little mushy. Changes the consistency - it's a bit too thick. Should have more broth. Affects the flavor which is a bit dull now as well. Not done with this one. I like the direction its going but not the results.

Next Time
I'll try improving the stock before hand (adding the extra vegetables at that stage) and  use  fewer whole ingredients in the finished soup so it's still flavorful but  less stew like. Also star pasta is too small. Breaks down and adds to the mush. Try using small shells instead.

Need to post the recipe for the Italian country white wheat bread I made to go with this. An herb bread with rosemary and sage. Nice but a bit too airy. Used the Emeryl machine for 2 lb loaves. Should use the Oster, it can handle a 1.5 lb loaf which would work better for this bread recipe.

Tips
I prefer the texture and flavor of Pancetta over American bacon but if using American bacon, blanche to reduce the amount of smoke flavoring and perhaps only use the rendered fat to saute the vegetables and leave out the bacon itself . Substitute 3 strips bacon.

Italian flat leaf parsley is best but curley leaf parsley works too. Substitute same amount.

Saute aromatics in olive oil and butter
1           Onion chopped
1           Leek white and some green washed well and sliced
2           Garlic cloves pressed
2 T        Olive Oil and butter
1/2 C     Pancetta diced

Add and lightly saute 
  2          Carrots julienne
  1          Celery chopped coarse

Add liquids
4 oz       White wine - white wine vinegar
4            Diced tomatoes with juices
4 C        Chicken stock
1 C         Pasta sauce watered down to make 2 cups

Add  and simmer till tender
   1          Potato cubed1/2 C      Green beans diced
1/2 C      Red pepper
1/2 C      Cabbage chopped
   3          Parsley sprigs chopped fine
   1          Bouquet Garni - 1 sprig each; thyme, bay laurel, oregano

 Add remaining and simmer till zucchini is tender
20 oz      Beans - combination of kidney, cannellini and garbonzo
   1          Zucchini julienne    
1/2 C      Spinach chopped
1/2 C      Cooked pasta 
   2          Italian sausage links
   1          Garlic clove pressed

Finish
1 T        Olive oil    
1 t         Pesto

Apple Buttermilk Scone Round

East warm, spread with butter and tons of apricot preserves, pear and ginger jam, or apple marmalade - a good way to start the day.

Makes 8 scones


INGREDIENTS:

• 1 large baking apple or 1-2 crisp tart eating apples (1/2 lb)
• 1 3/4 cups all-purpose flour, plus extra for dusting
• 3/4 cup whole wheat flour
• 1 teaspoon baking soda
• 6 1/2 tablespoons unsalted butter, chilled and diced
• 1/2 cup raw sugar, plus extra for sprinkling
• 3/4 cups buttermilk, plus extra for brushing

METHOD:

1. Preheat oven to 425 degrees.
2. Peel, core and chop apples into 1/2 inch chunks.
3. Mix flours, baking soda, and sugar.
4. Add butter and process until fine crumbs.
5. Add buttermilk to make a soft dough that is not too sticky.
6. Turn out onto floured surface and knead in the apples.
7. Shape into a ball, pat into a flattish round and brush lightly with buttermilk and sprinkle with raw sugar.
8. Score and bake for 20-25 minutes until golden and firm to the touch.

Meat Loaf Supreme

 

INGREDIENTS:

• 1 small onion chopped
• 1/2 green pepper chopped
• 1/2 cup milk
• 1 egg
• 1/4 cup salsa
• 3/4 cup seasoned bread crumbs
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1/8 teaspoon pepper
• 1 1/2 pounds ground turkey

Topping:

• 3 Tablespoons ketchup
• 1 tablespoon honey
• 1/2 teaspoon Worcestershire sauce

METHOD:

1. Preheat oven to 350 degrees
2. Line 9x5 pan with foil and spray
3. Combine milk and eggs, bread crumbs and spices.
4. Add meat and salsa
5. Mix topping ingredients
6. Combine, shape and spread topping
7. Bake 1 hour let stand 5 minutes and remove to platter

ISBN 9781584790617 

Fresh Cooking with Herbs
by Linda Dennenberg (2005)

People love cooking with herbs, with
Fresh Herb Cooking, the home cook
can learn to use herbs to their fullest flavor.
Recipes

Italian Chickpea and Lentil Soup

Italian

INGREDIENTS:

• 1 cup lentils - soaked overnight
• 2 Tablespoons olive oils
• 3/4 cup medium diced onion
• 3/4 cup medium diced celery
• 1 clove minced fresh garlic
• 6 cups vegetable stock
• 14 oz can diced or crushed tomatoes
• 2 teaspoons salt
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 1/4 teaspoon Worcestershire sauce
• 1 or 2 drops Tabasco sauce
• 1 cup cooked chickpeas

METHOD:

1. Saute onion, celery, garlic till softened
2. Add stock, tomatoes, seasonings and drained lentils.
3. Cook for 1 1/2 hours - until lentils are soft.
4. Add chick peas.

French Onion Soup

INGREDIENTS:

• 1 tablespoon olive oil
• 4 tablespoons unsalted butter
• 2 large yellow onions (about 2 pounds), halved and thinly sliced
• ½ teaspoon salt
• 1 bay leaf
• 2 sprigs fresh thyme
• 4 cloves garlic, minced
  
• 1 tablespoon all-purpose flour
• ½ cup dry red wine
• 4 cups low-sodium beef broth or stock
• 1 to 2 tablespoons dry white wine, if needed
• Black pepper, to taste
• 1 small sourdough baguette, sliced into 4 thick pieces
• ¼ pound grated Gruyere cheese

METHOD: 

1. Heat a Dutch oven or other heavy pan over medium-high heat. Add the olive oil and butter; when the butter has melted, add the onions, stirring to coat with the fat. Reduce heat to medium, cover and cook about 10 minutes to soften them and to help bring out some of the moisture, stirring several times.
2. Add the salt, bay leaf and fresh thyme. Leave uncovered, reduce heat to medium-low and continue cooking, stirring often so the onions brown evenly until the onions are a rich brown color, about 35 to 45 minutes more. Add the garlic and cook 1 minute. Discard bay leaf and thyme sprigs.
   Add the wine, bring to a boil and cook until almost evaporated. Stir in the flour and cook 2 to 3 minutes.
3.  Add the beef broth, bring to a boil, reduce heat and simmer until reduced slightly, about 5 minutes. Adjust seasoning with salt and black pepper. If the soup is too sweet, add a splash of white wine. Keep warm.
4.  Preheat broiler. Arrange the baguette slices on a baking sheet in a single layer. Top the bread with cheese. Broil until melted and beginning to brown, 3 to 5 minutes.
5. To serve, ladle into bowls and top with cheesy croutons. Alternately, toast the bread at 325 degrees for 15 to 20 minutes, turning once. Place the croutons over the soup, sprinkle with cheese and bake at 350 degrees for 20 to 25 minutes or until the cheese is melted and bubbly, then broil briefly to brown the cheese. Serve immediately.

L.V. Anderson

Papa John's Pizza Sauce

INGREDIENTS:

• 1 (10 3/4 ounce) can tomato puree
• 1/4 cup water
• 1 teaspoon sugar
• 1 teaspoon olive oil
• 1/4 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon oregano
• 1/8 teaspoon basil
• 1/8 teaspoon thyme
• 1/8 teaspoon garlic powder

METHOD:

1. Mix thoroughly.
2. Cover until needed.