Text 2497, 196 rader
Skriven 2008-02-15 14:21:48 av Janis Kracht (1:261/38)
   Kommentar till text 2463 av Ruth Haffly (1:396/45.28)
Ärende: Grass-Fed beef                                           [1]
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Hi Ruth!

>>> 5 hours is a long time for a pot of marinara sauce though.. Normally,
>>> when I make plain marinara I cook it on the stove top for 15 minutes,

>> > Steve's mom always did (does) her sauce for a long time so he grew
>> up on > that flavor.  There is a definate taste differece between a
>> shorter
>> > cooked one and the longer cooked; he likes the longer cooked so

>> Hmm.. yes, but I think it's the type of tomatoes used, really.  The
>> whole tomatoes that are pre-smashed (g) in the blender will cook down
>> really well. the paste gives it body... I usually use 1 can of paste
>> and 1  "paste can" of water to 1 can of tomatoes, unless I want less
>> body, then I just use a few tablespoons of paste and no water. Then,
>> it's the seasonings and the cooking that does it, true :)  But as you
>> know, it's all a matter of taste (g).

> Yes, and what one person likes, another may not. The original recipe
> from Stve's mom had about 3 to 3 1/2 cans of water to paste; I've cut
> the water down to 2, 2 1/2 or 3, depending on how long I'm cooking it
> and how much attention I know I can give it.  From her original
> reccommendation of a teaspoon each of parsley, basil, oregano, salt and
> garlic powder & half a teaspoon of black pepper, I'll do a good healthy
> sized pinch (somewhwere around a teaspoon and a half). I'm buying the
> green herbs in bags & keep them in the fridge.  The garlic powder (if
> I'm not using fresh garlic) is dumped until it looks/smells good, the
> black pepper is several twists of the grinder full of mixed peppercorns
> and the salt is eliminated.  I do have grinders full of sea salt and
> Hawaiian ONO seasoning (salt and several spices) but don't use any for
> my sauce.

I had a friend in high school who loved to make sauce with 6 cans of tomato
paste and a ton of water (don't remember how much), and it did make a very
"smooth" sauce.. when I introduced her to starting with Olive Oil and garlic,
and using whole tomatos and some paste she decided to make it that way... YEARS
later (like 25 or more) I ran into her in my hometown and was invited to her
house, was great to reminice of course.. but I was floored when she pulled out
a very crinkled piece of Looseleaf with my recipe for Italian Tomato Sauce on
it and said something like, "Remember THIS?  I still use it" :)
:)

Anyway, yes, I can see how your method would require longer cooking time.. it's
the water you add with the paste, and there's nothing wrong with that of course
:)

>> I get inundated with them haha.. my own fault though as I generally
>> plant a whole bed of them... I know the kids are going to swipe as
>> many as they can when they come to visit :)

>> the > years she can't, she has enough carry over to go thru the second
>> winter, > provided my youngest sister doesn't raid the stock too

>> Yep, that happens here as well (g). I don't usually mind as I have so
>> many.

> At some point in the future I may have that again. When we did grow
> them, in order to have enough to make a batch of salsa, I'd skin and cut
> up the ripe ones, then freeze them until I had the amount I needed.
> Saved a step later on too. (G)

Oh yeah, that's true :)  And that's a good method to use, that way you don't
have them spoiling inside, or getting pest-ridden outside :)

>>> dumping the entire contents immediately in the blender, process for a
>>> minute or two (could be longer because the tomatoes are already
>>> "small"ish)... and then add it to the olive oil and garlic in the pan.
>>> That might take care of the problem.. If you miss the "chunkyness"

>> > That might work but I'd probably give it a minute, max, as these are
>> > small enough chunks already. I might hold back some to give the
>> sauce a > bit of chunkyness.  Maybe cook them down a bit before adding

>> Yep, that sounds like a plan :)  I love to make chicken and sausage
>> sauce.. so I cook down the tomatoes first so that they were really
>> cooked down well (in my microwave), then proceed.. because the chicken
>> and sausage don't take that awfully long to cook.. the results are

> I'd rather stove top cook the tomatoes; I'm in there stirring them every
> few minutes anyway. (G)

hehe.. sure, I can understand that.  My daughter will not use a microwave at
all.. She thinks they emit bad waves .. I'm a little more practical sometimes
out of necessity (g).  I don't use a microwave to "cook" really, though.. but I
do use it to melt butter, cook down things like tomatoes when I make something
like that sauce.. I've used one to make the Italian stuffed-Roast Beef when I
still had the thermometer timer with my microwave.. but that thermometer died
eventually (g).

>> >As long as I've known her, I think my
>> > MIL has just used canned tomato sauce, paste and puree or crushed.
>> I've > been the maverick as I think all of my sisters in law do the
>> same kind > of sauce as my MIL. (G)

>> Lol, isn't that a trip :)  Well, just so you don't feel alone in your
>> maverickness (g), most of my Aunt's normally were not all as good
>> cooks as my Mom, and used to use bottled tomato sauce.. I still
>> remember teasing my aunt Mimi about RAGU!! (laugh).  That was some bad
>> stuff :)  When they'd come to our house, the exclamations were always
>> incredible.

> We've resorted to the jarred sauce a few times but yes, it is not the
> same taste. Even doctoring it up will not disguise the underlying taste.

Yep, I've noticed that as well.  We've also bought bottled sauce on a rare
occaision for snaking puposes.. like Toasted Italian bread slices with sauce
and mozzarella (g).  But usually I have sauce of some type in the fridge, as I
mentioned before.

> But, when you've got all your regular stuff on a boat between here
> & there, it (sort of) works. Steve, when he's been on his own (military
> assignments), has used it a few times but is always glad to come back to
> my home made.

I can understand that :)

>>>> Italian green peppers are funny shaped :)  Rather than the bell shape

>>> > I think I've seen them from time to time but more often not. They're

>>> Sounds good.  They're very good with sausage :)

>> > We're having sausage, pepper and onions for supper tonight. (G)

>> Hope you enjoy it :)  I'm waiting to hear from a farmer here about

> We did; I also added mushrooms and garlic.

Yes, that makes it really good :)

>> buying a half a pig, and a half of a cow.. I'm not sure if we'll get
>> that much of each, but he's supposed to let me know the cost.  He's
>> selling them for like
>> $1.25 a pound for pig and 2.10 a lb. for the beef.  I have no idea
>> what the totals will be like so I'm anxiously waiting.  I've made
>> sausage before, and it was really good, so I'm hoping to do that

> We bought a whole pig in 1980 (a few weeks before Deborah was born), had
> it cut up but we did all the wrapping for the freezer.  It lasted a good
> long while and we had lots of good eating.  The best pie crusts I ever
> made were from the lard we got. Steve also made scrapple.

Hmm.... I've never used pig lard to make a pie crust!  What a neat idea :) I'll
have to see if they mention that.. the person I spoke with is supposed to
forward a price sheet to me in email, but I think they're waiting to find out
when the slaughter date is going to be (should be soon).

>> > Was yours the James Beard on how to do about everything? I don't

>> Boy, I can't remember either.. I've looked for it, but haven't seen
>> it, but to me I don't remember it being that all inclusive of a
>> cookbook in the way that the JOC is..

> It's a simple title--The James Beard Cook Book"--mine has an original
> text copyright of 1959, new illustrations copyright 1961.  It's not all
> comprehensive as JOC in that he doesn't deal with canning and such like
> but he does do a good job of basic learn by doing cooking. In his
> foreward he starts by saying "This is a basic cookbook. It is intended
> to help two sorts of people: first, those who are just beginning to cook
> and......can't boil water, and second, those who have been trying to
> cook for a while..........wondering why.....don't taste like mother's
> cooking or the food in a good restaurant."

Boy, I don't remember that text.. maybe this was a later version that I had..
It's neat though :)


===Calamari Insalata (Squid Salad)===
5 pounds calamari
1/4 cup olive oil
1 medium bunch parsley, chopped (I use a lot) (g) 5 4-ounce jars whole
pimentos, chopped 1/2 cup olive oil
5 cloves garlic, sliced
1 2-ounce can anchovy fillets
1 tablespoon Worchestershire sauce
1 teaspoon french style mustard
1 can black olives
1/4 cup red wine vinegar
4 or 5  lemons

Clean squid, reserving tenacles.  Cut squid into  rings.    Saute the squid
rings and tenacles in large skillet with 1/4 cup olive oil over medium heat,
turning frequently until _barely_ cooked.  Remove the squid and tenacles from
skillet and drain well.  Pour olive oil into a salad bowl.  Using a garlic
press, press half of the garlic into the oil.  Add anchovies to the oil , and
mash the anchovies well.  Add the Worchestershire sauce and mustard. Add 1/4
cup red wine vinegar and juice of two lemons to the oil.  Mix well. Add squid
rings and tenacles, chopped parsley, pimentos and olives.  Toss and refrigerate
for 5 hours.  Mix occaisonally.  Garnish with fresh parsley sprigs and slices
of lemon.  Squeeze one or two lemons on the salad before serving.

Take care,
Janis

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