Spaghetti Sauce the Way Kids Like It
The kids love this one, and sometimes adults do too. It's so simple. Every once in a while it's nice to eat a meal that requires no sophistication whatsoever, or maybe you have kids coming over who are incredibly picky. (Maybe you made the mistake of having my kids over for dinner.)
In the picture below you will notice that I foolishly tried to throw in some zucchini, and for that I apologize. It was a bad idea. Save the overflowing zucchini for something else because it has no place here.
The only drawback is it requires a food mill. There may be ways to get around this, like pressing the tomatoes through a sieve, but that sounds like more effort than it's worth. So if you have the food mill, please continue.
This is from The Classic Italian Cook Book by Marcella Hazan. It is romantically entitled "Tomato Sauce III".
2 pounds of ripe plum tomatoes (or in my case, sad little shriveled-up San Marzanos that my mother declared nearly too bitter to eat)
1/4 pound butter (yes, that's an entire stick! Doesn't sound very Italian, but whatever)
1 yellow onion, peeled and cut in half
1-1/4 teaspoons salt
a pinch of sugar
Cut the tomatoes in half and put them in a saucepan. Bring them to a boil and let them simmer for 10 minutes. (I always think I am missing something, but tomatoes are so juicy that this works.) After 10 minutes, put them through the food mill to remove all the seeds and skins, and them put the pulp back in the saucepan. Add in the butter, onion, salt and sugar. Simmer for 45 minutes, then remove the onion and taste for salt.
Done! Vegetable free if you pretend it isn't made of tomatoes, rich, and slightly sweet. This is the perfect amount for a pound of pasta.
Greek Potato Salad
I love a good potato salad dripping in mayo, but here is a delightful version that you can bring to a picnic all day and not worry whether the mayo is going to kill off your friends and family. I've seen this version in Arab and Greek cookbooks. You can probably change up the herbs any which way you like, but I used parsley. Potatoes require an obscene amount of fat and salt to taste good, but once you find the balance, they are wonderful.
I'm not going to bother putting in amounts, because you just have to taste it.
potatoes, boiled, peeled and sliced
thinly sliced onion- way more than you think you need
parsley or other fresh herbs, chopped finely
Taste, mix, taste, mix. Enjoy
I love trying new foods, cooking, and gardening. I hope to share these experiences on this site. Thanks for taking a look!