Spaghetti sauce

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Maeve
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Re: Spaghetti sauce

Postby Maeve » Mon Jan 09, 2012 8:53 pm

To take the bite out of tomato paste, my pal Giordano's grandpa sauteed it in olive oil over medium high heat until it turned from dark red to more orange. Lost its acidity and thickened the gravy without being cloying. He always added 1 tbls. sugar for pizza sauce. We tried it without sugar and it didn't work for pizza but worked well for spag sauce.

The real test is your cannoli!

Maeve
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Re: Spaghetti sauce

Postby Maeve » Mon Jan 09, 2012 9:19 pm

While I'm all off topic, Grandpa Giordano's widow, very elderly, suffered a heart attack at one of the extended family's frequent trattoria gatherings. Hauled away in an ambulance, she died en route to hospital. In her purse they found several canolli she'd pilferred from the restaurant, "for later."

city2countrygal
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Re: Spaghetti sauce

Postby city2countrygal » Mon Jan 09, 2012 9:33 pm

How many people made spagehetti this weekend thanks to Lily's post last week? I know I did! I was totally not planning it or I would have defrosted tomatoes from my garden. Next time! I did add criminis because shrooms add fiber and are healthy. I also made gluten-free meatballs that were moist. My question is have any forons used the bottled tomato sauce? It almost looks like tomato juice? I'd prefer bottled over canned if I can't use fresh tomatoes. I see it at World Market and I've been tempted to try it, especially for slow roasting a nice chunk of beef.

Image

Making homemade pasta? I used to in college. It was fun to color the pasta with veggie juice in place of some of the water in the recipe. (Note: you need a good juicer.) Beet juice makes red pasta, spinach makes green, and carrot makes orange. If you are going to all the work of making your own pasta, make multiple batches of dough the day before and let them rest in your fridge. It also helps to have a place ready for them to dry, like a laundry rack (to hang) or some clean shelves (to nest).

Geez, GF-pasta is a bitch! I made some rice spaghetti noodles and they boiled over 3 times, the cooking water ended up super starchy, and they were all clumpy even though I put them in the sauce to combine before serving. Any suggestions forons?

Violet_Skye
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Re: Spaghetti sauce

Postby Violet_Skye » Mon Jan 09, 2012 10:47 pm

Use the energy saving 'boil for 2 minutes, then turn off the heat and cover, let stand for 20 minutes' method. I've never had a problem with GF pasta yet, and I'm a newbie.

city2countrygal
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Re: Spaghetti sauce

Postby city2countrygal » Mon Jan 09, 2012 11:05 pm

Thanks, Violet_Skye, I will give that method a try! I'm a GF newbie too, and I've noticed a lot of the cooking rules I'm used no longer apply when cooking gluten free. I have to say I did lose 5 to 10 pounds in the first few weeks, a bonus side effect!

fennel
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Re: Spaghetti sauce

Postby fennel » Tue Oct 06, 2015 8:52 pm

Marvell wrote:In a former life I was prep cook for Trattoria Delia in Burlington, Vermont (in fact, I made the first meatballs they ever served).
I just made reservations. Shall I say Marvell sent me?

Marvell
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Re: Spaghetti sauce

Postby Marvell » Wed Oct 07, 2015 8:48 am

fennel wrote:
Marvell wrote:In a former life I was prep cook for Trattoria Delia in Burlington, Vermont (in fact, I made the first meatballs they ever served).
I just made reservations. Shall I say Marvell sent me?


Given that my employment there preceded my foronic existence by the better part of a decade, it wouldn't mean anything to them.

Don't let that stop you from enjoying a great meal. Which you will.

fennel
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Re: Spaghetti sauce

Postby fennel » Wed Oct 07, 2015 9:32 am

Ok. I'll allude to primordial meatballs.

Marvell
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Re: Spaghetti sauce

Postby Marvell » Fri Nov 06, 2015 10:10 am

So? How was it?

fennel
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Re: Spaghetti sauce

Postby fennel » Fri Nov 06, 2015 12:20 pm

It was very nice. We had a beautiful Arneis. My co-conspirator had a seafood pasta, a grilled octopus dish for me. Very good service.

HotPepper
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Re: Spaghetti sauce

Postby HotPepper » Tue Dec 15, 2015 8:17 pm

Marvell, I realize this is an older post but WOW your advice is spot on. I am impressed by your use of fresh vs canned/tubed ingredients. That might be obvious to many but when I first began to prepare good meals for myself fresh produce was not emphasized. (Sorry Mom.) I used the good anchovy in evoo rather than the tubed anchovy paste and there was a SIGNIFICANT increase in quality taste. It does not add a fishy taste but is very rich. Same with mincing fresh garlic, organic when possible, using heirloom tomato (I got the "scratch N dent" bag from Farmer's Market) and canned mushrooms are forbidden. Slow cooking or long cooking really DOES make a difference. Thanks for sharing. I'm loving my new improved Italian style meals. Still a way to go but it's getting better.


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