Dinner 2023

[weinoo]

Made a double batch of (one of) Marcella's classic tomato sauce...

 

 

The one with butter and a peeled onion, the onion cut in half and theoretically discarded after the sauce is cooked (but there's gotta be something to do with that onion). Actually took out the food mill for the canned tomatoes...which by the time her first two books were re-released as Essentials of Classic Italian Cooking was no longer deemed "essential" for the canned tomatoes (also dropped was 1/4 tsp of sugar, an ingredient in her first book). Her editor was Judith Jones, and the recipes evolved slightly, with less fat and some becoming even simpler.

 

 

As Marcella suggests, tossed with penne, served with Parmigiano-Reggiano and balcony basil from a friend.

Edited June 17, 2023 by weinoo (log)

[rotuts]

@weinoo  

 

is that R on=line somewhere ?

 

I have both books , somewhere

 

Id like to try it w the TJ's  ( smaller can )

 

marzanino peeled whole tomatoes 

 

Im not that much of a pasta // red sauce person

 

I do like red sauce w lasagna style dishes 

 

that hace bechamel in several layers.thanks.

 

P.S.: I was able to find the Rx here :

 

https://food52.com/recipes/13722-marcella-hazan-s-tomato-sauce-with-onion-butter

Edited June 17, 2023 by rotuts (log)

[weinoo]

That’s it, but I’d def put those small tomatoes through a food mill to get rid of skins and seeds.

[heidih]

@weinoo The New Yorker discussed the Marcella onion a few years ago   https://www.newyorker.com/culture/kitchen-notes/dont-throw-away-the-marcella-hazan-tomato-sauce-onion

[lemniscate]

2 hours ago, rotuts said:

s that R on=line somewhere ?

There's a YT channel of a guy whose schtick is being a hot mess in the kitchen while cooking Julia, Keller, and now Hazan recipes.   He *just* did this Hazan sauce technique.   I'm going to try it when pasta is next up on the home menu.

[gulfporter]

Angel hair with blackened grilled shrimp.  Simple finish with parm, olive oil and basil. 

 

 

[kayb]

4 hours ago, weinoo said:

and theoretically discarded after the sauce is cooked (but there's gotta be something to do with that onion).

 While you have the food mill out, run the now-soft onion through it and dump it back in the sauce.

[blue_dolphin]

4 hours ago, weinoo said:

The one with butter and a peeled onion, the onion cut in half and theoretically discarded after the sauce is cooked (but there's gotta be something to do with that onion).

 

Never discard! I either blitz it with the immersion blender or, for something less smooth, chop it up and return to the sauce. 

[Margaret Pilgrim]

4 hours ago, rotuts said:

@weinoo  

 

 

Im not that much of a pasta // red sauce person

 

 

This is not “red sauce” red sauce.   It’s more summer in a bowl.

[rotuts]

@Margaret Pilgrim 

 

excellent points .

 

some time ago, 

 

when I grew my own tomatoes 

 

3 ranks , of 8 tomato plants each 

 

I lied deliciously , w a few tomatoes from those 

 

concrete wire informed cages 

 

w soaker hose etc 

 

for the whole summer :

 

tomatoes sliced in very chunky segments 

 

over linguini , reg size and smaller 

 

with olive oil , and basil , also grown w the tomatoes 

 

[ ed.:  the really small leaf basil , in pots of various sizes , just needed  a ' clipping ' ]

 

and some sort of Parmesan ( -ish ?)

 

all summer .

[weinoo]

1 hour ago, kayb said:

 While you have the food mill out, run the now-soft onion through it and dump it back in the sauce.

 

A. That totally defeats the purpose of this particular sauce. If Marcella wanted the onion in there (as it is in other of her sauces), it would be in there.

 

B. The food mill was washed, dried, and put away immediately after the tomatoes were run through it; i.e. before the sauce was cooked.

[weinoo]

1 hour ago, blue_dolphin said:

 

Never discard! I either blitz it with the immersion blender or, for something less smooth, chop it up and return to the sauce. 

 

A. See above.

 

B. It has not been discarded; might be good as a base for pasta e fagioli, or something soup-like.  

[weinoo]

I think you all need to get out your copy of Essentials...maybe even the newish 30th anniversary edition (eG-friendly Amazon.com link).

 

Or perhaps her seminal book on Italian cooking for the American home kitchen, The Classic Italian Cookbook (eG-friendly Amazon.com link)...I happen to love the OG, especially if you can find a first edition.

 

[Margaret Pilgrim]

4 hours ago, weinoo said:

I think you all need to get out your copy of Essentials...maybe even the newish 30th anniversary edition (eG-friendly Amazon.com link).

 

Or perhaps her seminal book on Italian cooking for the American home kitchen, The Classic Italian Cookbook (eG-friendly Amazon.com link)...I happen to love the OG, especially if you can find a first edition.

 

You're preaching to the choir.

[weinoo]

11 minutes ago, Margaret Pilgrim said:

You're preaching to the choir.

 

In that case, you know page 95 (or thereabouts)...

 

[Margaret Pilgrim]

48 minutes ago, weinoo said:

 

In that case, you know page 95 (or thereabouts)...

 

Absolutely.    Been a favorite for some 50 years!     But I have to note that mine is a Knopf first edition, not Harpers, the first first.   

Edited June 17, 2023 by Margaret Pilgrim (log)

[weinoo]

Just now, Margaret Pilgrim said:

Absolutely.    Been a favorite for some 40 years!     But I have to note that mine is a Knopf first edition, not Harpers, the first first.   

 

What do you do with the onion?

[Margaret Pilgrim]

1 minute ago, weinoo said:

 

What do you do with the onion?

(Toss it. )

[Margaret Pilgrim]

Now you have me thinking.    Maybe moosh it slightly and put it between two slices of good bread?    With a little clinging sauce?

[weinoo]

1 hour ago, Margaret Pilgrim said:

Now you have me thinking.    Maybe moosh it slightly and put it between two slices of good bread?    With a little clinging sauce?

 

It would probably make a good onion parmigiana hero.

[JoNorvelleWalker]

Tonight, Progresso cream of mushroom soup.  Two nights ago Progresso minestrone.  I cherished every kidney bean.

 

Edited June 18, 2023 by JoNorvelleWalker (log)

[MaryIsobel]

7 hours ago, Margaret Pilgrim said:

Now you have me thinking.    Maybe moosh it slightly and put it between two slices of good bread?    With a little clinging sauce?

Or the star of an amzing grilled cheese!

[liamsaunt]

Fish and chips

 

[rotuts]

this is ' part ' of my dinner last night :

 

 

this is a portion of the plate w my standard Turkey Shepard's Pie:

 

ground turkey ' brick ' . seasoning on that , then Heinz mushroom gravy 

 

and a tub ( family size ) of refrigerated pre-maid mashed potatoes.

 

Ive been adding a little extra gravy for each portion , then canned ' Diner ' peas.

 

I add TJ's ranch seasoning ( powder )  on the peas , then either EVOO or butter

 

then micro.

 

I used more EVOO than usual , no particular reason 

 

and result was what you see in the pic.  the peas w the gravy // seasoning and

 

that extra EVOO  was surprisingly delicious .

 

 

Edited June 18, 2023 by rotuts (log)

[KennethT]

Made a couple dinners this past week, we've been busy with work right before vacation.

 

Grilled barramundi in the Lombok style - barramundi bakar taliwang.

 

Grilled mahi mahi in the Manado style with a raw sambal called dabu dabu, which means chopped, made with mango. Mahi mahi bakar dabu-dabu (that's fun to say)