Post by Troy on Feb 8, 2012 10:42:34 GMT -5
I can read a recipe card, I have a whole bunch of them, and I learned how they work way back in my occupational foods classes back in the olden days, but I seldom use one, and so when I give a recipe it is somewhat vague. For those who don't like vague, please just ignore my recipes. I don't do exacts except for when I am making product to sell, and then I measure down to the 16th of a teaspoon. That gets tedious real fast.
You know those jars of spaghetti sauce that taste like crushed tomatoes, with a few crumbs of herbs?
They are nasty on spaghetti, but they make a great base for a sauce.
Put a big jar, or two small jars in a saucepan, and bring it to a boil, add a large diced onion, a couple of cloves of minced garlic, a large diced green pepper, and a cup of red wine.
They say don't cook with any wine you wont drink, so if you want to spend money and impress the snooty food critics who watch you cook, then use high dollar wine. I cook with the stuff that runs between $5 and $9 a bottle and it turns out just fine.
When the onions and peppers have softened, (not slimy, but no longer crunchy) stir in about a cup of sour cream. Then add about 1 1/2 cups of chunked up mushrooms, (You can slice them if you want, but I just cut them in quarters or chunks about that size.) and 1-2 large ripe tomatoes cut into wedges a little bigger than orange segments.
Add basil, oregano, thyme and savory, fresh if you have them, or dried if you must.
*Rule of thumb, one Tablespoon, fresh or one Teaspoon dried herbs for every four servings, so if you are serving 8 people use 2 T fresh herbs.
** Troys better rule, in heavy flavorful sauces like this double the basil and the thyme, you wont regret it.
Bring it back to a boil and cook it until the tomatoes start to break down, it wont take long.
Add salt and or pepper to taste.
I serve it over chicken breasts, its good over cubed steak as well, making a mock veal scallopini.
I had some leftovers and put it on a baked potatoes and it was pretty doggone good that way too.
You know those jars of spaghetti sauce that taste like crushed tomatoes, with a few crumbs of herbs?
They are nasty on spaghetti, but they make a great base for a sauce.
Put a big jar, or two small jars in a saucepan, and bring it to a boil, add a large diced onion, a couple of cloves of minced garlic, a large diced green pepper, and a cup of red wine.
They say don't cook with any wine you wont drink, so if you want to spend money and impress the snooty food critics who watch you cook, then use high dollar wine. I cook with the stuff that runs between $5 and $9 a bottle and it turns out just fine.
When the onions and peppers have softened, (not slimy, but no longer crunchy) stir in about a cup of sour cream. Then add about 1 1/2 cups of chunked up mushrooms, (You can slice them if you want, but I just cut them in quarters or chunks about that size.) and 1-2 large ripe tomatoes cut into wedges a little bigger than orange segments.
Add basil, oregano, thyme and savory, fresh if you have them, or dried if you must.
*Rule of thumb, one Tablespoon, fresh or one Teaspoon dried herbs for every four servings, so if you are serving 8 people use 2 T fresh herbs.
** Troys better rule, in heavy flavorful sauces like this double the basil and the thyme, you wont regret it.
Bring it back to a boil and cook it until the tomatoes start to break down, it wont take long.
Add salt and or pepper to taste.
I serve it over chicken breasts, its good over cubed steak as well, making a mock veal scallopini.
I had some leftovers and put it on a baked potatoes and it was pretty doggone good that way too.