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Posts Tagged ‘herb and spice blog’

Ah, I am back for a short post on my second Mother Sauce base, Tomato Sauce or Sauce Tomat.  The French actually developed this sauce (based upon teachings from the Italians) which uses tomatoes as a base.  Needless to say Tomato Sauce is so versatile that its variations are endless!

Make a Tomato Sauce base is quite simple.  I was taught to use fresh tomatoes, but I now often use canned whole and pureed tomatoes.  Honestly, it will be hard for most of your diners to ever know the difference.  This recipe will make around a quart and a half to two quarts.  Hold on to your hats, folks, this will be fast and furious.

Mother Sauce Number Two:  Tomato Sauce

2  oz  Salt Pork

1 medium yellow onion

1/2 tsp sugar

salt and pepper to taste

2  1/2 oz carrots, diced into 1/4 inch cubes

2  oz  real butter   

5 pounds raw tomatoes, quartered (for this recipe I use any large, ripe, red tomato)

1  qt. light chicken broth (or for more of a classic taste 1 qt. of veal broth)

2 small cloves freshly crushed garlic

2-3  oz all purpose flour

Something to remember before you begin is to choose your pot carefully.  You will need a pot that easily holds 2 quarts of hot liquid.  I’d suggest a glass pot or one that has an internal non stick surface.  I suggest this for a simple reason.  Tomatoes are extremely acidic and can readily pull the flavor and particles of aluminum and other metals (like iron) into your sauce.  Believe me, the taste will be affected by the wrong pot!

Alright then, let’s get started.  Begin by placing the salt pork into the pot and rending the fat out of the salt pork (a heavy bottomed pan works best and helps avoid burning).   Add about a tablespoon of water and cover with a lid.  Place heat on medium and check after 5 minutes.  The steam will help the fat render from the salt pork and help prevent burning of the pork fat. 

Once the salt pork is rendered, add in butter, carrots, onions and sweat them over medium heat for 5-10 minutes.  The vegetables should become tender and begin to release their aromas.  As this happens you can sprinkle the flour over the carrots and onions and continue to cook them for a few more minutes.  The flour will work with the pork fat to make a roux.  See my previous postings to learn about a roux.

Add in the tomatoes and cook them with the other ingredients until they begin to soften and release their fluids.  Immediately add in your chicken or veal stock and crushed garlic.  Cover the pot and reduce heat the simmer for about 2 hours.

Finally, cool your broth a bit and put it all through a blender until smooth.  If you want a very smooth sauce, take the blended mixture and filter it through a chinois, finish it with sale, pepper and the sugar. 

Many of you are asking, why the sugar?  Well, sugar will help balance the acidity of the tomatoes.  Try it.  A little sugar on everything is fantastic. 

Once you have you base you can add whatever spices you want to create your dream pasta sauce, soup, or meat sauce.  I highly recommend you take a joy ride into the variations of Sauce Tomat.  Recipes are available in just about every cookbook and across the net.  Enjoy.

Photo Courtesy of:  videoactive.blogspot.com/2008_08_17_archive.html

 

 Photo Courtesy of:   kitchenography.typepad.com

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Indeed.  I am a spice mixer at heart, and as so, I do sell custom spice blends.  To see some recipes using my blends check out my “Recipes” page.  While I rarely plug my own product, preferring to let others discover their spicy side, today I am shamelessly promoting my custom spice blends which are sold at ETSY under the business name:  Adult Indulgences Wickedly Delicious Custom Spice Blends (http://www.adultindulgences.etsy.com). 

Believe me when I say that my blends are incredible, fresh, new, all original, all natural and will make your recipes pop!  Beginner to gourmet cook will be able to use my blends and create an unending list of delicious recipes.  I not one to toot my own horn, but I am about this–just take a look at my feedback from happy purchasers on ETSY.  Come on by and visit!  Who knows what you will find!

Adult Indulgences Dios del Sol Mexican Spice Blend
Adult Indulgences Royal Herbs de Provence Spice Blend
Adult Indulgences Royal Herbs de Provence 2 oz. Gift Pack
Adult Indulgences Moroccan Madness Moroccan Spice Blend

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Hey there blog followers.  I am heading on vacation and won’t return until June 14, 2010.  Yeah.  I can’t wait.  Kayaking, hiking, photography, reading, good food and friends.  Can we ask for more?

Well perhaps you can.  I will begin today with a tantalizing taste of our next destination–Cambodia.  I lived in Viet Nam for three years and loved their food.  I plan on visiting Cambodia for the first time next year.  I just have to see the temple photographed in Laura Croft, Tomb Raider.  Additionally, I can’t wait to taste the dishes I’ve been preparing for years as made by the people who make Cambodia such a diverse and beautiful place. 

Here is a brief photographic glimpse of Cambodia.

Angkor Wat.  Photo Courtesy of:  http://courier12.files.wordpress.com/2009/10/angkor-wat-cambodia-garion88.jpg

 

Angkor Wat:  Photo Courtesy of:  http://microscopiq.com/images/cambodia-angkor.jpg

 

Photo Courtesy of:  http://www.cidbia.org/business-directory/food-restaurants/business_type_image

 

Photo Courtesy of:  http://d1.biggestmenu.com/00/01/0a/5526adf6baaa07eb_m.jpg

 

Photo Courtesy of:  http://www.tragnark.com/images/cambodia/cambodia_khmer_dancers.jpg

 

Photo Courtesy of:  http://www.parish-without-borders.net/cditt/cambodia/dailylife/2006/graphics/motordupe31.jpg

 

Well, I hope that holds you all until I get back in a week or so.  Hope your summer is starting well and just think of the spices, herbs and recipes to follow.  Cambodia promises to be an adventure!

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Photo courtesy of:  http://www.paradiseinfiji.com/blogimages/Activities/Culture_Warrior005.jpg

 

Everyone was so pleased with my posts of Fiji, that I thought I would post another Fijian recipe that is as easy as they come and as delicious as can be.  If you like ceviche you will love this slightly spicy white fish dish.  Let’s hit it, folks!

Kokoda

Ingredients:

4 White Fish fillets (I use Halibut, but for more authenticity use Mahi-Mahi)

Juice of 3 large limes or 4 small limes

1/2 tsp sea salt

3 medium tomatoes, seeds removed and diced in small cubes

1 very small green chili (Serrano works fine) minced very, very fine.  Remember, always remove seeds, stems and veins  (use less for less heat)

1 medium onion, minced

1 orange bell pepper, seeds, veins and stems removed and minced

1 cup coconut cream  (NOT coconut milk, but coconut CREAM)

Preparation:

Cut the fish fillets into bite size pieces and put them in a GLASS bowl with the lime juice and salt.  Do NOT put the lime juice in a metal bowl or it WILL react with the metal and ruin the flavor of your dish.  Mix the fish, lime and salt well and then cover and refrigerate overnight for no less than 12 hours. 

Remove from fridge and add coconut cream and minced onion. Stir well.  Serve immediately and sprinkle tomato and diced orange bell pepper over top.  I love serving this dish on a fresh bed of huge lettuce leaves.  I have even had folks roll the Kokoda in a lettuce leaf and eat it like a taco.  If you are really adventuresome, invite some dancers over to give a show to your family and guests.  Or, better yet, have a beach party where less clothing is more fun!  Yum is all I can say. 

 

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