Food! Glorious Food!

[lsanderson]

Mutually Beneficial to Pasta and Parsnip
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Recipe: Pasta With Parsnips

Extra Virgin Suicide: The Adulteration of Italian Olive Oil

Marinara Worth Mastering
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Recipe: Marinara Sauce
Recipe: Shrimp alla Marinara

More Than Just a Pretty Seed
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Recipe: Grenadine
Recipe: Pomegranate Syrup
Recipe: Scallops With Pomegranate Syrup and Foriana Sauce

An Extra Step Worth Taking
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Recipe: Pork Chops with Shiitake Mushrooms

For Sea Scallops, the Bare Minimum
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Recipe: Simple Sea Scallops Persillade

The Boulevardier Is Back on the Menu
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Recipe: Boulevardier

The Thinking Person’s White Wine

Comments

[don-fitch.livejournal.com]

That recipe should make a fine Mariana sauce for pasta, yes. Personally, I still prefer starting with onions and some other element -- mushrooms, or finely-chopped beef, lamb, goat, or chicken. San Marzano tomatoes are certainly better than Roma, but for more interesting (albeit subtle) tastes I prefer almost any heirloom variety, fresh, partly-drained of the watery juice. (Oh, and though simmering this long in a cast-iron skillet mayl tend to remove the Mystic Seasoning/Glaze you've built up on the surface, it should also add beneficial iron to the sauce.)

I think...

[lsanderson.livejournal.com]

This is their quick & easy thing for the NY winter...

Re: I think...

[don-fitch.livejournal.com]

Oh... yeah, I gess not many folks in New York City are harvesting heirloom tomatoes from their back yards, this time of the year. (Actually, neither am I, though there are some green ones remaining, and a confused volunteer (probably cherry-type) is beginning to bloom.) But then, my quick&easy sauce for the winter pasta involves opening a jar (commercial or home-canned), or excavating a pint from the freezer. Frankly, I just can't keep a straight face when confronted with the idea of beeing a Food Snob in the context of Red Sauce for Pasta, and if that blasts my Street Creds all to heck, sobeit.