Homemade tomato sauce can be better than most anything you can buy in a store. It’s easy to make and since it uses canned tomatoes, you don’t have to worry about them being in season.
This recipe is based on a recipe by Mario Batali and is great on pizza.
This is an appetizer you would pay for in a restaurant (and I have) but can make at home. I learned the techniques for this dish in the Napa Rose Cooking School and the recipe is in the cookbook you get when you take the class.
See my page on Demi Glace for the best chicken stock you can get.
Posted in appetizer, dinner, recipe, Sauce
Tagged butter, chicken_stock, dinner, food, lemon_juice, lemon_zest, lobster, lobster_stock, napa rose, saffron, scallop, shallot, thyme, tomatoes, unsalted_butter, vanilla_bean, white_wine
There is a fine line between caramel and burnt sugar. Don’t cross it.
This recipe was adapted from a Martha Stewart recipe.
Makes approximately 2 cups. Continue reading
Are you looking for a dinner idea that is both healthy and flavorful? This recipe based on a recipe from Sunset magazine may be just what you need. Even though there is no butter in the sauce, it is rich and full-flavored enough to be used in place of butter. The perfect wine for this is Wilson Creek Almond Sparkling Wine Continue reading
This is a dish you would pay for in a restaurant (and I have) but can make at home. I learned the techniques in the Napa Rose Cooking School to make this dish. It takes a long time to prep and is a bit expensive (the veal demi-glace is $25) but is definitely worth it. The best part is you can make it in advance, cook it the next day and it tastes even better. It is wonderful with any side dish, but I found that pan roasted sweet corn kernels go particularly well with it.
The recipe calls for a zinfandel and if you substitute a different wine, make sure it is fruit forward and low in tannins. I used Wilson Creek 2006 Estate Zinfandel when I made it. Whatever wine you use, make sure it is one you would be happy to drink.
Posted in dinner, recipe, Sauce
Tagged andrew_sutton, blackberries, braise, carrots, chicken_stock, fennel, napa_rose, olive_oil, onions, red_zinfandel, sage, short_ribs, thyme, veal_demi_glace
This is a recipe from the Napa Rose Cooking School I attended at Disney’s Grand Californian Hotel last May. Although the only meat in it is the veal stock, it has a meaty and earthy taste that goes well with any cut of beef as well as potatoes and mushrooms.
Posted in recipe, Sauce
Tagged almond, bay_leaf, bonewerks, cabernet_sauvignon, carrot, celery, grand_californian_hotel, italian_parsley, mushroom, napa_rose_cooking_school, olive oil, pepper, saice, salt, tip_top_meats, veal_stock