March 21, 2011 § 28 Comments
On our way out I grabbed a coat and scarf; it’s been warming up but the nights are still a bit chilly. I was glad I did because the night was unexpectedly cold. We ate dinner, glad to be sitting away from the door and the cold air that would drift in every time it opened and closed. Later when we met my friend and her husband for drinks I left my coat on as we sat at the bar. Then the rain came – and yesterday it poured almost nonstop. I stayed indoors all day, sheltered from the unfortunate weather outside as the LA Marathon runners passed by my house only two blocks away.
I didn’t leave the house yesterday, at all. My foot didn’t set foot past the front door and it was awesome… perfect. I tend to spread myself thin and am out of town most weekends. While fun, it’s tiresome so when I get a weekend at home I try to relish it as much as possible. I decided to take advantage of the day spent indoors by making a meal that takes a little more time and care to prepare. It was so nice, tending to the simmering sauce as the rain fell outside and Eric and Nala on the couch watching March Madness games. This meal was perfect for a rainy Sunday – the rich sauce and chewy noodles so comforting. I wish I had time to cook like this every day.
Mushroom Red Wine Tomato Sauce:
3 1/2 tbsp olive oil
4 cloves garlic, minced
1 28-oz can whole San Marzano tomatoes
1 6-oz can tomato paste
1/2 cup red wine
2 tbsp sugar
1/2 tsp fresh ground pepper
1 medium brown onion, chopped
1 dried bay leaf
1 tbsp dried oregano
1 tsp dried thyme
10 oz sliced cremini mushrooms
1 oz dried porcini mushrooms, reconstituted in water and the large pieces roughly chopped
Shaved parmesan cheese
Pasta noodles (Recipe below)
In a large saucepan, heat 3 tbsp of the olive oil to medium heat and add the minced garlic. When fragrant, add the san marzano tomatoes and use your spatula to break up the tomatoes. Add the tomato paste and stir until combined. Stir in the red wine and sugar. Add the pepper, bay leaves, oregano, and thyme, and let simmer on low for an hour to an hour and a half. Remove bay leaves after the sauce is done simmering
On the side, in a smaller sauce pan, heat the remaining 1/2 tbsp of the olive oil and saute the onions for a few minutes until softened. Add to the simmering tomato sauce. Saute the cremini mushrooms for a minute in the same sauce pan and then add to the tomato sauce. Squeeze the porcini mushrooms of excess water and also add to the tomato sauce. Stir and continue to let simmer.
Add pasta noodles to a dish, spoon some sauce over it, and top with some parmesan cheese.
February 23, 2011 § 25 Comments
I have been eyeing Kim Boyce‘s “Good to the Grain” for several months now. Every couple weeks I would look it up to read a little more about it and tell myself that three shelves of cookbooks is enough. But recently – finally – I bit the bullet and purchased a copy. When it arrived I read through the opening pages and looked at every recipe. I do eventually want to try each of the grains profiled, but some are a bit pricey so I’ve decided to go through one at a time, beginning with spelt.
I knew I wanted to make a yeasted bread because it’s been a while since the last time, so I woke up bright and early on Sunday morning to get started on the dough. I followed the recipe exactly with the exception of switching the rise times – it calls for 2 hours for the first rise and 1 for the second, but since I had to get to yoga I let them rise the other way around. The smell of it baking was heaven in itself but the bread turned out golden brown and beautifully delicious, and I couldn’t stop eating it. Chewy on the inside with a nice crunch on the outside it made the perfect sandwich to hold my brie, baby spinach and tomatoes.
November 9, 2010 § 24 Comments
3 small potatoes, peeled and quartered
1/2 cup finely chopped onion
1 tbsp butter
salt and pepper to taste
pinch of nutmeg
2 tbsp green peas
1 tbsp matcha
1/2 cup flour
1 egg, beaten
1 1/2 cup panko
Place potatoes in boiling water and cook until easily pierced with a toothpick (mine took about 20 minutes). Strain and let cool. Meanwhile, heat the butter in a pan on medium and add the onions. Stir occasionally, and then add the salt, pepper, and nutmeg. Keep cooking until the onions have softened, and add the green peas. Remove from heat. Mash the potatoes and add the matcha and keep mashing and mixing until the matcha is thoroughly combined with the potatoes. Add the onions and mix again.
Preheat oven to 350. Form the potatoes into little patties – I got 8 out of them. Put the flour, egg, and panko into three small dishes, and line them up. One by one, dredge the patties into the flour, egg, and then panko. Place onto an oven safe cooling rack placed on top of a baking sheet. Bake for 25 – 25 minutes.
Source: New Tastes in Green Tea
September 28, 2010 § 23 Comments
April 12, 2010 § 3 Comments
Yesterday morning I woke up thinking it was a perfect day for some waffles – it was a gloomy lazy Sunday.