Archive for Dressings, Seasonings, & Sauces

Fresh Tomato Sauce with Penne

From Marco Pierre White, via Master Chef Australia, July 16, 2015:

Olive oil
2 onions, finely chopped or grated
3 cloves garlic, finely chopped or grated
750 g. cherry tomatoes, halved
2 bottles passata sauce
Prepared chicken stock (‘2 condensed stock pots’ – possibly bouillion cubes)
3 sprigs thyme
1 bay leaf
500 g. dried penne
Dried chili flakes, to taste
½ bunch basil leaves, chopped
Salt and pepper to taste
Parmesan cheese, grated for serving

Drizzle olive oil in a pan and set over medium heat. Add onions and garlic and cook until soft but no color. Add 600 grams cherry tomato halves and cook until broken down and juices released. Add passata sauce, rinsing out bottles with 1 cup water and add to the pan. Add chicken stock pots, thyme and bay leaf and allow to simmer gently until thickened and reduced, about 40 minutes. (Alternatively, place in a 140C oven to cook). Remove from heat and pass through a sieve.

Meanwhile, bring a large saucepan of salted water to a boil. Add pasta and cook until slightly underdone. Drain pasta and drizzle with olive oil.

Place a large fry pan over medium heat and drizzle with olive oil. Add remaining cherry tomato halves and chilli flakes, to taste. Fry briefly then add 2-3 cups tomato sauce, chopped basil and drained pasta and toss to coat. Season with salt and pepper and serve with grated parmesan cheese.

Left over tomato sauce can be frozen.


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Seasoning Mixes

Italian Seasoning

Great for any pasta dish, pizza, or even popcorn!

½ c dried parsley
4 tbsp dried onion flakes
1 tbsp dried oregano or marjoram
2 tsp dried minced garlic
1 tsp red pepper flakes (optional)

Mix all ingredients well.  Store in an airtight glass container and label with an expiration date of one year.

Poultry Seasoning

⅓ c dried sage
⅛ c celery seed
¼ c dried lemon peel
¼ c dried marjoram
¼ c dried parsley
¼ c dried savory (either winter or summer savory)
¼ c dried thyme
¼ c dried rosemary (optional)

Combined all ingredients and blend well.  Use a spice grinder or blender to pulverise into a powder.  Store in an airtight glass jar and label with an expiration date of one year.

Basic Seasoning Salt

½ c coarse sea salt
¼ c dried granular kelp
1 tbsp dried thyme
2 tsp dried garlic granules

In blender or spice grinder, process all ingredients until the mixture reaches the desired consistency, either a coarse grind or a finer powder.  Store in an airtight glass container and label with an expiration date of one year.

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Mom’s Rhubarb Jam

The first time I made this, I made it just as Mom had described to me, with 3 cups of sugar.  It was way too sweet, so I asked her about it; she said “I never use that much sugar!”

4-5 c. rhubarb, diced small
1 ½-3 c. sugar
1 small package strawberry jello

Put rhubarb and sugar into saucepan, and let set for ½ hour.  Bring to a boil and boil for 20 minutes.  Taste for sweetness and add more sugar if needed; if sugar is added, boil again.  Stir in dry jello mix.  Cool and refrigerate or freeze

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Marcella Hazan’s Simplest Tomato Sauce

I adapted Marcella’s recipe for this delicious and rich sauce.  The recipe called for canned tomatoes, but I used fresh ones; the recipe also called for unsalted butter, but I used regular and it made a wonderful sauce.

2 c. canned plum tomatoes (or fresh), peeled and chopped with juices, about a 28 ounce can
5 tbsp. butter
1 medium yellow onion, peeled and cut in half
Salt to taste

Combine tomatoes, their juices, butter, and onion in a saucepan; add a pinch of salt.    Bring to a simmer over medium heat; cook, uncovered, for about 45 minutes.  Discard the onion and puree; add additional salt to taste as necessary

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Catalina French Dressing

This makes just over 1/2 cup of yummy (but sweet!) dressing:

¼ c. sugar
½ tsp. salt
dash paprika
1/8 tsp. chili powder
1/8 tsp. celery seed
1/8 tsp. dry mustard
dash dried onion flakes
1/8 c. red wine vinegar
¼ c. catsup
¼ c. vegetable oil

Mix all ingredients and blend well.

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2 c. tomato juice
1-3 tbsp. white vinegar
1 bay leaf
Salt and pepper to taste
Honey to taste

Mix all ingredients except honey and simmer on stove until thick, stirring with a slotted spoon to prevent sticking.

When almost the desired thickness, remove bay leaf and add honey to taste.  Pour or ladle into sterilized jars and seal immediately or place into small containers and freeze.

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Pumpkin Pie Spice

This recipe makes about 1 teaspoon of pumpkin pie spice.

½ tsp. ground cinnamon
¼ tsp. ground ginger
1/8 tsp. ground cloves (or substitute allspice)
1/8 tsp. ground nutmeg

Stir all ingredients to blend thoroughly; store in an airtight container.

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