Content about Tomato sauce
April 23, 2010
Trying (and for now failing) to recreate British Heinz baked beans
Baked beans should have been the easiest part. When I set off on this crazy Full English Breakfast challenge I figured I'd spend most of my time stuffing sausages, or learning how to cure a completely different kind of bacon. The beans should have required a few hours on lazy Saturday afternoon. The one problem -- the only problem -- was finding a recipe.
There are no recipes. Zero. Or at least none that I could trust. Every single...
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March 23, 2010
Sometimes you need to start with the basics.
I was recently bumming on a friend's membership to Costco, arms full of inexpensive bulk yeast and Dijon mustard for salad dressing, when I discovered the can of tomatoes you see above. It seemed like the deal of a century. For $3.89, I walked away with a can of San Marzano tomatoes weighing almost 7 pounds. That's the price you sometimes pay for a single 28 oz can of them.
I immediately contemplated the massive pot of tomato...
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February 9, 2010
Vinegar and sugar can spruce up any sauce.
Once we had blanched and peeled the tomatoes we chopped them, strained the seeds, and simmered it for twenty minutes into a simple sauce. Then I made my gastrique, which involved no measuring -- maybe 1/4 cup of vinegar and 3 tablespoons of sugar -- and a quick boil into something thick and syrupy.
I tasted the sauce before adding it, which was fine, clean and simple. And then I tasted it after. The difference was noticeable. Both...
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August 31, 2009
This Mexican classic deserves a little love.
Around hour five, I became terribly exhausted from what felt like continuous marathon of chopping, sautéing, blending, grinding, broiling, stuffing, whisking, dipping, and frying. It was the most complex and curious chile relleno I'd ever laid eyes on and the flavor nearly bawled me over. Every bite revealed layers of flavor, from the salsa, pork stuffing, to the batter. Nothing was an afterthought. Though it doesn't exactly...
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November 20, 2008
Because fresh pasta deserves a sauce this good.
Once I figured out how to make fresh pasta, I waited all of 12 hours before I set out to create my own Ragù alla Bolognese. It was a goal of mine ever since watching an episode of Heston Blumenthal's TV series In Search of Perfection. The premise of the show is for the acclaimed chef to reexamine some stodgy British classics by going back to the roots of the original dish. His final recipe usually involves...
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October 29, 2008
Blake visits the Eternal City for one night only.
Our white wine was, for this unexperienced wine drinker, an absolute knockout at 17 euros: just barely more dry than sweet, fruity, and crisp as anything. We asked for their help in choosing the Ribolla Gialla after their bible-sized wine list (below) scared us silly (it is a famous list, apparently full of great wines at bargain prices).
We began with a simple buffalo mozzarella salad.
And for the pasta course Elin opted for a...
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All content copyright Nick Kindelsperger and Blake Royer.
