Hello my friends
I'm very happy you are visiting!
Hello my friends
I'm very happy you are visiting!
Marinara Sauce
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Wednesday, March 20, 2019
To the Roast Chicken posted yesterday, we’ll add Marinara Sauce, the duo forming the basic building block of a successful kitchen. With these two recipes and the culinary techniques they illustrate, a cook can produce hundreds of variants that include meats, fish, and vegetables.
Marinara Sauce is made by simmering tomatoes in olive oil seasoned with a mirepoix of garlic, onions, herbs and spices. The perfect Marinara Sauce that we present here adds fresh chili pepper, bell pepper, carrots, and celery to the mirepoix, using their natural sugars to counteract the acidity in the tomatoes.
Lest it get lost in the flow of words, I’m going to rephrase the technique.
The herbs and spices do not flavor the tomatoes.
They flavor the oil.
First.
It’s the flavored oil that flavors the tomatoes.
In my lexicon, Marinara is a sauce and not a gravy because it eschews proteins of meat or fish.
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You’ll need to unhinge your lower jaw to fit over this.
Erik Forsberg - https://www.flickr.com/photos/hepp/16600641702/sizes/s/
Postings Count, Weather Brief, and Dinner
Wednesday, March 20, 2019
My 342nd consecutive posting, committed to 5,000.
Time is 12.01am.
On Wednesday Boston’s temperature will reach a high of 46* with a feels-like temperature of 43* under mainly sunny skies.
Dinner of Roast Chicken Club Sandwich.
Nasty surprises are most unwelcome.
Tick Tock.In clock language:
Enjoy today.
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Tick Tock : Marking Calendars and Deep Weather
After 342 posts we’re at the 6.84% mark of my commitment, the commitment a different way of marking the passage of time.
Long term forecast confirms a steady march to spring.
I believe we are all ready for it.
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Question of the Day:
How to start a kitchen, Part II
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Love your notes.
Contact me at existentialautotrip@hotmail.com
This from Tommie T re: keeping the posting wired into the times.
Wow! Can I relate to this essay about this generation's ability to read technology manuals and instructions like nursery rhymes!
You are so right, Dom, it will never be an easy path or the path well taken for us of a certain age.
I am in awe of the tech knowledge of the youth of today.
Just hope that wire in to the knowledge and wisdom of humankind over time.
Web Meister Responds: Amen.
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First thing this morning. That’s pretty much the title and the caption, all in one.
The Mindful Quotidian
I’ve been a photographer, that is a deliberate, purposeful taker of pictures with cameras, since I was nine, and that’s now over 60 years ago. I somehow learned, though I can recall no one telling me what to do or how to do it, that images to be captured, for purposes of recollection, inspiration, analysis, even circumspection are everywhere. There’s no such thing, unless you want to make it so, as a special reason or occasion, an assignment, or a duty required before you snap the shutter.
What’s required is very simple. Be mindful. That is the state of awareness it has become fashionable these days to recommend to everyone, but apparently young people in particular (who seem most susceptible to the attractions of discovering what’s going on around a person, consciously and carefully). But what I discovered, in no small part because of the habit I developed early to be sensitive to an image worth recording anywhere, even of the early morning sun raking across a banister on the third floor of the house as you enter the bathroom up there, is that you are neither ever too young, or too old, to wake up and look alert. Some say, look alive. Same thing.
Marinara Sauce with Seafood
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Question of the Day:
How to start a kitchen, Part II
Here is the second recipe with which a cook should be armed.
MARINARA SAUCE
Gather:
Food chopper
18 cup sauce pan
Can Opener
Scale
Heat 7oz Italian olive oil in saucepan
Add finely-chopped aromatics to the hot oil:
2oz onions
3oz bell peppers
2oz carrots
2oz celery
½oz jalapeño
Marinara with Meatballs
1 cup chopped fresh herbs: parsley, mint, oregano, or basil
1oz fresh garlic
3TB tomato paste
Salt and freshly ground black pepper to taste
Infuse the oil by softening the finely chopped aromatics at an active simmer for 7or8 minutes.
Put 2 28oz-cans (56oz total) of whole, peeled Italian tomatoes, from the San Marzano region, into food chopper for 8seconds and pour the pureed tomatoes into the saucepan.
Use ½ cup of red wine to rinse the tomato cans and the food chopper.
Add the wine and tomato residue to the saucepan.
Simmer for 30 minutes.
Here’s the recipe for Marinara Sauce.
So well used, I’ve got it memorized.
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Good Morning on this Wednesday, the Twentieth of March.
Today we talked about starting a kitchen and the role of a brilliant Marinara Sauce.
We talked about the weather and calendar.
We posted a letter from Tommie Toner re: staying wired.
And we pridefully introduce an intermittent posting from Howard D called The Mindful Quotidian, a single thought thoughtfully presented, displaying not only his mastery of prose but his artistic photography.
And, finally, we shared a basic recipe on Marinara Sauce.
And now? Gotta go.
Che vuoi? Le pocketbook?
See you soon.
Your Love