Tag Archives: garlic

Quick and Easy Tomato Sauce

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.

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Chicago-Style Deep Dish Pizza

This recipe is from a video by America’s Test Kitchen. They researched the various Chicago-style Deep Dish Pizzas and figured out how to replicate them at home. This may be the best pizza I’ve ever made.Chicago-Style Deep Dish Pizza

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Smoky Tomato Soup

This tomato soup is easy enough to make at home in less than an hour with a single saucepan, yet it tastes like it was made in a restaurant. Most of the smokiness comes from the smoked paprika (don’t substitute regular paprika, it won’t be the same). McCormick sells smoked paprika as part of its Gourmet Collection.

This recipe was adapted from Williams-Sonoma Tomato Soup with Smoked Paprika and Bacon.
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Italian Cassoulet

Looking for a quick and easy meal? This one can be done in about 30 minutes and doesn’t require cutting anything up. Easy enough?

Italian Cassoulet

This recipe is based on a recipe on Serious Eats.

Notes:
1) You will need a 10″ – 12″ cast iron pan or a saute pan with high sides.
2) The best way to prepare the garlic cloves is to separate them from the head, take each one and smash it as hard as you can under the broad side of a chef’s knife. At this point you can easily peel the skin off leaving the rest of the smashed clove.

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Cream of Roasted Tomato Basil Soup

This soup can be made as thick or as think as you like. I used an immersion blender but you can use a standard blender instead if you remember to take the stopper out and hold a towel over the hole to allow the steam and heat to escape. If you want this to be vegan you can use vegetable stock and omit the cream.

This recipe is based on a recipe by Tyler Florence on the Food Network.
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Chicken Risotto with Pan Roasted Corn

This variation of risotto is perfect for summer. The caramelized corn gives it a hint of sweetness that is accented by the mascarpone cheese. I roast the corn in a skillet but there isn’t any reason you can’t grill the ears of corn and then take the kernels off. Finally, I suggest you use white corn if it is available as it is sweeter than yellow corn.

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