QUICK MARINARA SAUCE 1 28 oz can diced tomatoes - (Muir Glen) 2 tblsp extra virgin olive oil 2 lg cloves garlic, minced 1 tblsp sugar 1 tsp salt 1/2 tsp freshly ground black pepper 1/2 cup fresh basil leaves, chiffonade(ed?) In a large saute pan, heat olive oil over medium heat. Add garlic and cook 1 minute until translucent - do not allow to brown. Add tomatoes, sugar, 1 tsp salt 1/2 tsp pepper (or to taste) and stir. … [Read more...]
Tradition, Sentiment and Innovation in the Kitchen Plus Yearning for 350 Days of Sunshine
What are the origins of a recipe? What makes it adaptable, what makes it untouchable? What generates that energy in the kitchen to experiment and innovate? Yesterday, I was editing my post and rambling on about (actually making excuses for) using canned cherries in my Mom's Cherry Pie. I was thinking about how canned foods are basically "poo-pooed" for the most part these days and got to thinking about alternate cherry sources. I have made … [Read more...]