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MrRemy

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    Washington, DC
  1. MrRemy

    Brussels sprout stalk

    Next time you have a stalk to use take a look at this. http://blog.ideasinfood.com/ideas_in_food/2007/10/vegetable-marro.html I've done it several times and it comes out great. My most successful application was scooping out the center part and then combining it with butter, breadcrumbs and parsley and using it as rockefeller-esque topping on oysters.
  2. I went to the farmers market last weekend and got just over 50 lbs of tomatoes. I did it differently but I think I got nearly as much out of them as kayb. 40 lbs got peeled and seeded and made into a simple tomato sauce that we froze in single portions. 7 or 8 lbs got peel and seeded and pureed and then dehydrated into tomato paste.5 lbs are being fermented and turned into conserva crudo di pomodoro out of the Katz fermentation book. The seeds from all the tomatoes got made into a tomato "essence" I found in the Washington Post special tomato issue a few years ago. They get sauteed with garlic and chiles, passed through a strainer to remove the seeds and just keep the flavored gel and then frozen in an ice cube tray. I use the cubes to stir into a pan sauce or throw into a sous vide bag with meat. Basically it's a super intense tomato paste that doesn't thicken the way tomato paste does. All the tomato peels got dehydrated and ground into tomato powder. The gallon and a half of tomato water is being fermented first into tomato wine and then I'll add some live vinegar and turn the tomato wine into tomato vinegar, which will be ready sometime around Thanksgiving. All in all we yielded 50 cups of sauce, a pound of paste, probably roughly 3/4 of a pound of the conserva, 1 1/2 cups of tomato powder and probably 2 quarts of vinegar when all is said and done.
  3. One of my absolute favorite pasta sauces, especially in the spring/fall. It is delicious, hearty and done in 30 minutes, including the time to boil the pasta water. Heat up some olive oil and sautee out a diced onion over medium heat. When the edges just start to brown add chile flakes, a couple of cloves of garlic and 4 or 5 chopped anchovy fillets and turn the heat down to low. Cook your pasta and the last two minutes toss in some chopped broccoli raab (or kale raab or broccolini or basically any leafy brassica). By now you should have a very good fond on the bottom your pan with the onions. Deglaze it with pasta water and add the pasta/vegetable to the mix. Finish the sauce with a little butter and top with parmesan and maybe some chopped parsley.
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