Text 21728, 95 rader
Skriven 2009-03-10 12:27:47 av Carol Shenkenberger (28272.cooks)
  Kommentar till text 21712 av Janis Kracht (1:261/38)
Ärende: Dang, it aint italian!
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 > Not so strange what you did, trust me :)

Cool!  It was in the end, extremely tastey.

 > The yellow squash is a natural in the sauce and you will see northern Italia
 > throw it in their tomato sauce once in a while, especially in the spring :) 
 > love it :)

Ok, I'm not nuts then.  I often add squash (yellow summer) to my 'tomato
sauces'.

 > I got the habit from my mom who's on the Northern side.. my dad probably wou
 > have hit me being sicilian <vbg>.. the olives would depend on the type of sa
 > you were making..

A generic sauce for pasta and other things.  No special meat in mind for use
with it and sometimes, no meat at all.  This is a base recipe and I dip out
what's needed and use it in other dishes.

 > They would ruin the flavors of some sauces, enhance others..
With this one, they work pretty good.  These are just big black ones
(seeded).  No overt strong olivy flavor, but a subtle one that enchances a
dish.

 > Some that they would be good with:
 > Chicken Cacciatori
 > Eggplant and Olive sauce

I actually had eggplant in mind when making this sauce. I'm out but it would
make a wonderful dish either added to the sauce (which leads to my
'ratatoolie-like stuff) or as a sauce on top baked ones.

 > So you're not doing so bad :)

;-) Thanks Sis!

 > > Then, with the sound of the theme of JAWS in the background, the ZATAAR JA
 > > LEAPS! It Bounds!  It jumps up and down! It starts maniaclly running about
 > > the momma crock yelling EAT ME!
 > > It was when the yellow summer squash politely crept out of the crisper, th
 > > i knew I was doomed to fail, yet again.
 > 
 > hahaha.. well, I'm not sure about the Zataar.. what kind of flavor spice is
 > that one?  Barbecue?  that would be kinda weird mix if you were going for
 > Italian I guess :)  but if you were just going for "different" it might be o
 > :)

Oh I keep typoing that one.  It's Za'atar (or just Zaatar).  A middle eastern
spice blend.  

1/4 c sumac
2 TB thyme
1 TB roasted sesame seeds
2 TB majorum
2 TB oregano

Some add a TB salt to it.  Mine's saltfree and in a mix I get at a local
ethnic place.  Kosher stuff.  As you can see, it's not 'italian' but the
blend shows elements of compatible seasoning.  It's got a wonderful and quite
different aroma that makes you grab cans of tomatos immediately.  In the
middle east, it's used on meats and in all sorts of ways.  Think of how many
ways we might use a tin of blended chile powders, and you have the idea.

 > > Considering it was too late, I made mini-meatballs of some turkey sausage 
 > > go with.  It was good, but it wasnt italian.... again.
 > 
 > I can understand.. but it was sort of.. to make something really italian, yo
 > would need to start with olive oil and garlic.. saute that first in the bott
 > of the crock then add the tomatoes and let it simmer covered.. for spices yo

Actually have to do that in a separate pan then add to the crock but I have
your meaning ;-)

 > add would be things like basil, oregano  or parsley depending one what meat 
 > were using... Chicken cacciatore likes oregano, white or red wine, capers an
 > basil leaves.. and black pepper.. but you'll see variations on that. Turkey
 > then isn't that far off when you think about cacciatore.. :)

It was handy!  I still have lots of sauce frozen (estimate 60OZ or so at
least) and the meat balls were not actually added to the sauce, but served
with it on pasta.

 > > My family is supporting me though as I struggle and want me to try again
 > > after they eat up this last batch of attempts.
 > 
 > > Question?  Is there a support group for folks like me?
 > 
 > hehehe.. move to NY Lol :)  I can help your habit :) :)

Grin, my family wants me to try again because the results are always unique
and tastey.
              xxcarol
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