I recently borrowed “The Kitchn” cookbook from the library. Their website has been a regular source of recipes for me and I was excited to comb through their cookbook. There were a number of recipes that stand out and the Wild Mushroom Ragu was one of them.
This is a simple tomato sauce that I make for E.
Since I usually make my own tomato sauce, I just modified the recipe I usually use. This recipe uses fresh tomatoes and no salt or sugar. You can also use canned tomatoes, but use only the unsalted variety. If using fresh tomatoes, I find cherry tomatoes the best as it is most reliable when it comes to sweetness and tomato-y taste.
Usually when I boil up some ravioli, I like to pair it with a light herb, butter sauce. However, I haven’t had much luck in the past with butter sauces until I tried this recipe from Mario Batali. This recipe is so simple, but the results are delicious. I reckon the secret is in the lemon juice added at the end to round up the flavor of the sauce. It’s also important to follow the instructions and cook the butter till it’s lightly golden brown in color before adding the fresh sage leaves. On a side note, of all the plants I planted in my garden, the sage has been the hardiest and is still alive and kicking.
The hubs and I hosted a Dumpling and Scallion Pancake night for some friends a couple of weeks ago. We all had fun making dumplings and scallion pancakes together. We also enjoyed eating them.
Usually when I head to the Japanese grocer I like to buy Japanese salad dressing, especially this creamy sesame one. However, Japanese dressings can be quite expensive since it’s usually imported. I also don’t like additives like MSG in my dressing. I came across this recipe after having a craving to have this dressing with my salad.
I might have a small obsession with food from the American south (so I think). I’ve never been to the deep south and the furthest I’ve been to is probably North Carolina. The hubs and I have been wanting to visit the deep south for some time and hopefully will be able to sometime this year.
I first came across this tomato sauce on Smitten Kitchen’s website. I tried it out when I was living in Montreal but wasn’t really convinced it was THAT good. Recently, I bought two very large cans (106oz each) of Italian canned tomatoes. They were on sale at an Italian supermarket and I jumped on them (not literally of course). The hubs and I were going to get the smaller cans but decided on the larger ones seeing that we would save more money.
After making those cranberry muffins, I still had leftover cranberry sauce. I came across recipes for salad dressing using cranberry sauce and proceeded to try out a few of them. The dressings are generally sweet and tangy (due to the vinegar). They would probably go best with a mixed green leaf salad or arugula greens. They aren’t my favorite dressings, but this sure is a good way to use up the cranberry sauce.
Ever since moving to the West Coast I’ve been introduced to real Mexican fare. Previously living on the East Coast, I ate mostly Tex-Mex food and never knew that taco shells were actually soft and not hard and crisp. Thanks to the hubs and Yelp! I’ve had fantabulous Mexican food in SoCal. We haven’t yet found any good places in the Bay Area but I’m sure they exist.
Originally posted: Jan 2011
This basic tomato pasta sauce can be used for any dish that requires tomato sauce (so I would think). Recipe is courtesy of Frank, an Italian-Australian.