Marconi Tomato sauce

Posted on January 18, 2011 by meggamoma

I found this 100 year old recipe from Bobby Flay’s Throwdown cookbook and gave it a try . It was coupled with the meatballs , which I did not try as I have my own mum’s family recipe I always use . This sauce was as good a sauce as I have ever tried . It was naturally sweet from the tomatoes with a really good balance of garlic and fresh basil . Plus it is so easy to make , you will want it all the time .

Photograph by Rahul Mahtani

1/3 cup olive oil ( I use Monini)

12 cloves garlic , finely sliced

1 large Spanish onion , finely diced

2 ( 28 oz ) cans imported crushed tomatoes

1 tsp kosher salt

1/2 tsp freshly ground white or black pepper

1 large handful fresh basil leaves , thinly sliced

Heat oilve oil in a medium saucepan over medium heat until it begins to shimmer . Add garlic and onion and cook until soft and slightly browned , about 5 minutes . Add the tomatoes , salt and pepper and stir . Allow the sauce to come to a simmer and cook for 20 minutes . Remove from heat and add the basil .

Serve

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The best ever Mac and Cheese

Posted on December 6, 2010 by meggamoma

This is an old fashioned recipe with a modern twist . Often I have eaten overly sauced macaroni or really dry, this recipe solves both those issues . I also love the combination of sharp cheddar and the creamy taste of Monterey Jack . This recipe can be altered to be slightly lower in fat by using lowfat or skim milk. The best part , in my opinion , is the crunchy bread and butter topping that I can honestly never get enough of . Just a short note here , my family prefers long tubular pasta , such as Rigatoni , asa everything is open to interrpretation , I simply swaped it out for the elbow pasta.

Photograph by Rahul Mahtani

BREAD CRUMB TOPPING

6 slices high quality white sandwich bread , torn into quarters

3 Tbs cold unsalted butter, cut into 6 pieces

PASTA AND CHEESE

1 tbs plus 1 tsp salt

1 lb elbow macaroni

5 tbs unsalted butter

1  1/2 tsp dry mustard

1/4 tsp cayenne pepper ( optional )

8 oz Monterey jack cheese , shredded ( 2 cups )

8 oz sharp cheddar cheese , shredded ( 2 cups )

CRUMBS

Pulse bread and butter in a food processor until coarsely ground , 10 to 15 pulses , set aside .

PASTA AND CHEESE

Adjust an oven rack to the lower middle position and heat the broiler . Bring 4 quarts water to a rolling boil in a large pot . Add 1 tbs of  salt and the macaroni and stir to seperate the noodles . Cook until tender , drain and set aside .

In the now empty pot  , melt the butter over medium high heat . Add the flour , mustard , cayenne ( if using ) and remaining 1 tsp salt and whisk well to combine .Continue whisking until the mixture becomes fragrant and deepens in color , about 1 minute . Whisking constantly gradually add the milk;bring the mixture to a boil, whisking constantly  ( the mixture must reach a full boil to fully thicken ), then reduce the heat to medium and simmer, whisking  occasionally , until thickened to the consistency of heavy cream, about 5 minutes. Off the heat, whisk in the cheeses until fully melted . Add pasta and cook over medium low heat , stirring constantly , until mixture is steaming and heated through , about 6 minutes .

Transfer the mixture to a broiler safe 13 by 9 inch baking dish and sprinkle with the bread crumbs. Broil until deep golden brown , 3 to 5 minutes . Cool 5 minutes then serve.

Americas Test Kitchen

Serves 6 to 8

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Mom Leuang Neuang’s Famous Satay

Posted on October 26, 2010 by meggamoma

I have no idea who Leuang Neuang is , or who’s mother she is , but , lucky for all she has a fabulous Satay recipe , courtesy of David Thompson . This recipe can be prepared with chicken or pork , both works really well and served with a chilli and shallot sauce or , more traditionally peanut sauce .

Photograph by Ashish Mahtani

 David Thompson
6 oz Pork or chicken
1/2 cup coconut cream ( I like Savoy brand)
1 tsp turmeric powder
1 tbs condensed milk
1 tbs palm sugar
pinch of white sugar
2 tbs fish sauce
a little Thai whisky – Mekong or Santip or Burbon
12 to 16 bamboo skewers , soaked in water for 1 hour

PASTE
4 tbs chopped red shallot
pinch of salt
3 tbs ground roasted peanuts
1 tbs coriander seeds , roasted
1 tsp cumin seed , roasted

SAUCE
5 to 6 long chillies , deseeded and rinsed
Pinch of salt
3 red shallots , peeled and chopped
1/2 cup white vinegar
1 to 2 tbs superfine sugar

First make the paste : gradually pound the ingredients together using a pestle and a mortar, adding one by one , until smooth ( I use a mini food processor ).
Cut meat into strips about 2 “x1″ .
Mix paste with Coconut cream ,turmeric , condensed milk , both sugars , fish sauce and whisky , and work this marinade into the meat until absorbed . Put aside for a few hours .

SAUCE
Puree chillies and salt with shallots . Season with vinegar and sugar to taste: the sauce should be sweet , sour , hot and salty.
Thread 3 pieces of meat onto each bamboo skewer , pushing down tightly . Repeat until all meat is used . Grill over charcoal, sprinkling the satays with any excess marinade as they cook . Serve with a bowl of sauce on the side.

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Pan Fried Lamb Chops with Harissa

Posted on October 18, 2010 by meggamoma

Lamb chops are a favorite in my family and I am always looking for new ways to shine light on gamy tasing meat . Harissa , is a spicy  Middle Eastern condiment which , in this interpretaion includes store bought roasted red peppers , just a delicious addition . I always keep this sauce on hand to serve with other grilled meats and vegetables .

Tyler Florence

Photograph by Rahul Mahtani

Serves 4

HARISSA

1tsp cumin seeds

1 tsp coriander seeds

1 tsp caraway seeds

1 small jar roasted red bell peppers , drained

2 garlic cloves

3 small fresh red chiles , chopped

1 tsp kosher salt

3 TBS extra virgin olive oil

Juice of 1 lemon

4 TBS extra virgin olive oil

12 fat lamb chops

Kosher salt and freshly ground pepper

HARISSA

Gather the cumin , coriander and caraway in a small skillet and toast over low heat until fragrant . Then grind to a powder in a spice mill or clean coffee grinder . Put the roasted bell peppers into a food processor along with the ground spices , garlic , chiles , salt , olive oil and lemon juice and pulse to puree.

When ready to eat , heat 2 TBS olive oil in each of 2 large skillets over medium heat . Sprinkle the chops on both sides with salt and pepper . Put the chops in the pan and sear for about 2 minutes on each side to brown . Serve chops with the Harissa.

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Chili sweet soy

Posted on March 17, 2010 by meggamoma

This is an indispensible Thai mulipurpose sauce . It is easy to prepare with several easy to find ingredients , its great served with grilled or fried foods . Once prepared it can be stored , thightly covered in the refridgerator for up to 2 weeks .

1/2 cup soy sauce

3/4 cup packed brown sugar

3 tbs finely diced onions

2 tbs tomato paste

2 tbs rice vinegar or distilled white vinegar

2 tbs finely diced fresh ginger

1 tbs or more to taste  red chili sauce ( like sambal olek ) or Tabasco .

Combine the soy sauce and sugar in a small saucepan . Place over medium heat and cook 7 to 10 minutes or until the sugar is dissolved and the mixturethickens . Remove from heat and let cool . Stir in the onions , tomato paste , vinegar , ginger and red chili sauce .

Serve on the side with grilled and satay dishes

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Roasted Snapper with Tahini Chilli sauce

Posted on June 5, 2009 by meggamoma

Here is a fresh and hhealthy approach to Lebanese cooking . The snapper is first roasted with some aromatics and then dressed with a slightly spicy creamy sauce made with Tahini paste , a sesame seed paste so flavorful you will forget its good for you. This makes a great week night supper as it takes about half an hour to prepare.

Two  2 lbs snapper

1 tbs grated fresh ginger

2 tsp ground sweet paprika

2 onions , sliced

1/4 cup water

 TAHINI CHILLI SAUCE

1/2 cup tahini

1 tbs honey

1/3 cup lemon juice

1/2 cup water

1/2 tsp  hot sauce

Preheat oven to 375*F . Brush a deep oven proof dish with melted butter or oil. 

Score each side of snapper in a diamond pattern . Rub with ginger and sprinkle with paprika.

Place half the onions in the prepared dish . Add fish and cover with remaining onions . Add water , cover dish and bake 30 minutes or until fish flakes when tested with a fork.

To make tahini  and chilli sauce. Heat ingredients until warmed through .

Remove fish from dish and serve with sauce.

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Jalapeno Onion Marmalade

Posted on April 23, 2009 by meggamoma

This great smoky spicy sauce is a great accompiniment for any grilled or pan roasted meat, I even love it on a roll up with grilled vegetables and some queso fresco.

Gourmet

Makes 2 cups

11/4 lbs red or yellow onions , chopped fine ( I like a mixture of both)

3 tbs olive oil

2 fresh jalapeno chilies , seeded and minced.

2 tbs honey or sugar

3 to 4 tbs red wine vinegar

1/4 cup water

In a heavy large skillet cook onions in oil with salt and pepper over moderate heat , stirring , until softened.Add jalapenos and cook , stirring , 1 minute. Add vinegar and simmer , stirring until almost all the liquid is evaporated . Add water and simmer , stirring until mixture is slightly thicken and onions are very tender, about 10 minutes. season with salt and pepper.

May be prepare 2 days ahead , cover and refridgerate. Reheat before serving

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The best Asian style Barbecue Sauce

Posted on March 22, 2009 by meggamoma

Barbecue is so great any time of year. During the coldest winter months I use thinner cuts of meat , Fish or Tofu and pan fry them , basting with the sauce as I go along. This sauce was originally called ” Merchant’s Barbecue Sauce ” from Christina Arokiasamy. It freezes very well and can be prepared and stored refridgerated for up to 1 week.

Makes 1 1/2 cups

1/3 cup soy sauce

1/4 cup oyster sauce

2 tbs sweet sauce

1/3 cup ketchup

1/2 cup honey

2 tsp garam masala (available in Indian Markets)

1 tsp ground mustard

Combine and whisk all ingredients together . Store in an airtight container in the refridgerator up to 1 week or 1 month in the freezer.

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Perfect Peanut Sauce

Posted on March 19, 2009 by meggamoma

I am ALWAYS in pursuit of a great peanut sauce and , believe me , if you have the time , this is worth the effort . I generally double the recipe and store it in cup measures in the freezer. It freezes very well and , even though , the reccomended freezing time is 1 month , well covered , it stores up to 3 well.

Christina Arokiasamy

Makes 4 cups

Photograph by Rahul Mahtani

3 cups unsalted raw peanuts ( about 1 pound)

7 garlic cloves , peeled

6 Fresh Red Bird’s -Eye Chiles or 4 Fresh Red Jalapeno chiles , chopped

one 3 -inch piece Fresh Turmeric chopped or 1/2 tsp ground Turmeric

one 3 inch piece fresh galangal ,sliced

2 cups canned coconut milk

1/4 tsp ground coriander

1/4 tsp ground cumin

4 Fresh Kaffir Lime Leaves , stemmed and torn

3 tbs palm sugar syrup or Brown sugar

1/4 cup sweet soy sauce

Juice of 1 Lime

1/2 tsp salt or to taste

Preheat oven to 350*F

Spread the peanuts on a baking sheet and roast in the oven for 15 minutes , or until golden brown . Immediately transfer the peanuts to a plate to cool.

Put the peanuts in a food processor and blend for about 20 seconds , or until finely ground . Add the garlic , chiles , galangal , and turmeric to the food processor and grind until smooth, adding a little water if needed to facilitate blending.

Put the paste into a heavy pot and add the coconut milk, 2 cups water , coriander , cumin and lime leaves . Bring to a boil , then lower the heat and simmer for 10 minutes, stirring frequently to prevent the coconut milk from burning and sticking.

Add palm sugar syrup , sweet soy sauce , lime juice and salt to the pot . When you add the sweet soy sauce , the sauce will turn the color of roasted peanuts. Bring just to the boil , lower heat , and simmer 5 minutes , stirring periodically , until a little oil has seperated and appears on the surface. Serve hot or cool.

Transfer to an airtight container and store for up to 4 days refridgerated or 1 month in the freezer.

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Sundried Tomato and Chipolte Pesto

Posted on July 11, 2008 by meggamoma

2/3 cup Sun -dried tomatoes, packed in oil, drained reserving the oil

3/4 cup fresh parsley

1/2 cup pine nuts

2 shallots, coarsely chopped

2 cloves garlic

1 tablespoon red wine vinegar

2 canned chipoltes in adobo sauce, rinsed

2 tablespoons lemon juice,fresh please

olive oil

salt and freshly ground pepper

garnish:sliced black olives

Put the parsley and tomatoes in a food processorand blend to chop.Add pine nuts ,shallots garlic , vinegar, chipoltes and lemon juice and continue to pulse.

Measure the reserved oil and add olive oil to make 1/4 cup. With the machine running , slowly add just enough of the oil to make a smooth sauce. If the pesto is too dry, add more olive and season with salt and pepper.

Cook pasta till done . Add a 1/4 cup of cooking water to the pesto and stir.

combine sauce and pasta to coat. Garnish with Olives and serve

Yield 4-6 servings

Scale Hot

 

Source: Nancy’s Fiery Fare : No- cook Hot Pasta Sauces By Nancy Gerlach

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