Tomato Sauce

Inspiration: Giada
Prep: 15 minutes
Cook time: 1 1/2 hours

Description: Have a crazy amount of tomatoes in your garden? Bought a few to many at the farmers market? Do you just love homemade tomato sauce? I can check yes to all three. I've tried many variations through the years. This one is simple, cheap, and strait forward. It's "kid and hubby" approved.

Ingredients:
1/4 cup extra virgin olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1/2 tsp salt
1/2 tsp pepper
4 pounds of fresh ripe tomatoes, skins removed and roughly chopped* (or 1 32 oz can of whole tomatoes)
1 bay leaf
optional: oregano,thyme, and basil spices

Directions:
1. In a large pot, heat the oil over medium- high heat. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
2. Add the celery, carrots, and S&P
3. Saute until all the vegetables are soft, about 10 more minutes.
4. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
5. Add extra spices if desired.
6. Remove and discard the bay leaves.
7. Season the sauce with more S&P, to taste.

Nutrition:

Calories for 1 cup serving:54

Carbs:12

Fat:2

Protein:2

Sugar:7

Fiber:4

Tips and Tricks: 
* To remove skins from tomatoes blanch them in hot boiling water for 30 seconds (you'll see the skins break and crack) then plunge them into an ice bath (they'll get wrinkly) then just pull off the skins.
You can easily freeze blanched tomatoes without skin in a gallon Ziploc for future cooking projects

Bolognese Sauce

inspiration: Beginning Cooking Series
prep: 15 minutes
cook: 1 1/2 hours
serves: 5 cups of sauce



Description: This is one of the 5 mother sauces we learned in cooking class. It's a hearty slow cooked sauce that is warm and comforting. The only negative is smelling the sauce bubble away on the stove and not being able to dive in for 2 hours. Serve it over your favorite pasta and you've got a rib sticking meal!

                                             

Ingredients:
2 tbs olive oil
2 tbs butter
1 onion, chopped fine
1 carrot, chopped fine
1/2 lb ground chuck
1/2 lb ground pork
1 cup of milk
pinch of nutmeg
1 cup dry white wine
32 ounce whole tomatoes including juice
1 tbs tomato paste


Directions:
1. Heat oil and butter over high heat until foam subsides.
2. Saute onion, carrots, and celery about 2 minutes.
3. Add beef and pork and cook until no longer pink
4. Season with S&P
5. Add milk and nutmeg. Stir until most milk is evaporated, about 10 minutes.
add wine and cook, stirring occasionally, until liquid is evaporated another 10 minutes
6. Blend, puree, or smash can of tomatoes and stir into sauce (I dump the can in and smash with a spoon)
7. Cook sauce at a bare simmer, 1-1 1/2 hours. Stir occasionally. Season to taste Serve with penne, rigatoni, fusilli, or orecchiette pasta.

Spicy Peanut Sauce

inspiration: beginning cooking series
prep: 5 minutes
cook: 5 minutes
serves: 1 cup of sauce

 Description: This is a perfect dipping sauce for all kinds of asian dishes. I like it best with spring rolls. Tinker with the red pepper flakes to give it some extra kick.

                                          

Ingredients:
3 garlic cloves, minced
1/4 tsp red pepper flakes (more if you like it hotter)
1 tbs veg oil
1 tbs tomato paste
3 tbs creamy peanut butter
3 tbs hoisin sauce
1/2 tsp sugar
3/4 cup of water

Directions:
1. Cook garlic and red pepper flakes in oil over moderate heat, stir until garlic is golden.
2. Whisk in remaining ingredients and bring to a boil. Simmer sauce, whisking until thickened about a minute.Store in the refrigerator.

Red Wine Demi Glaze

inspiration: intermediate cooking series
prep: 5 minutes
cooks; 20 minutes
serve: 6-8

Description:  This is my go to gravy for any steaks.Sometimes I will add onion, mustard, shallots, or seasonings from the dish I'm making. This recipe is for a large group. Adjust accordingly for your needs.

                                                        

Ingredients:
20 oz of beef stock/beef consume/french onion soup
8 oz red wine
1 tbs butter
S&P

Directions:
1. Over medium heat reduce stock and red wine to about 1/3 of starting amount. It should thinly coat the back of a wooden spoon.
2. Before serving add butter and swirl the pan until it is incorporated.

Hollandaise

inspiration: intermediate cooking class
prep: 5 minutes
cook: 20 minutes
serves: 1 cup of sauce




Description: Creamy, smooth, and delicious.  Hollandaise will make the simplest dishes fancy. Drizzle it on asparagus, poached eggs, meat, fish, the possibilities are numerous.

                                                             
Ingredients:
8 oz clarified butter (melted but cooled)
1 lemon juiced
2 egg yolks
1 oz warm water
pinch of cayenne
S&T

Directions:
1. In a bowl of a double boiler whip together water and egg yolks.
2. Whip until eggs are thick and shiny but not cooked.
3. Make sure your butter is no hotter than 150 degrees or your eggs will scramble.
4. Remove from heat and slowly stir in the butter to the egg mixture.
5. Once the egg and butter are emulsified stir in the lemon juice and cayenne.
5. Season with S&P.

Tips and Tricks:
add fresh herbs or some spices to change the flavor

Alfredo Sauce

inspiration: Food Network Magazine
prep: 5 minutes
cook: 10 minutes
serves: 2 cups of sauce


Description: This sauce is by far my favorite of the 5 mother sauces. It is creamy and buttery, and soooo not good on your waist line. I actually prefer to make it at home rather than ordering it at a restaurant. This one is always on the menu for a special occasion meal.

                                     

Ingredients:
1 pint heavy cream

1/2 cup (1 stick) unsalted butter, softened

1 cup freshly grated Parmigiano-Reggiano 

 black pepper

Directions:

1. Heat heavy cream over low-medium heat in a deep saute pan.
2. Add butter and whisk gently to melt.
3. Sprinkle in cheese and stir to incorporate.
4. Season with freshly cracked black pepper.
5. Add favorite pasta, ravioli or fettuccine (my favorite). 
5. Serve immediately.