Marcella Hazan's celebrated tomato sauce is pretty simple - the original recipe calls only for tomatoes, onion, butter and salt. And it makes about two cups of sauce, a nice amount for one pound of pasta. But Marcella's recipe is not home-canning friendly. Her simmered-then-discarded onion is fine, the big chunk of butter is not. The solution? Make the sauce without the … [Read more...]
Archives for August 2014
ROASTED TOMATILLO SALSA – FRESHTECH CANNER HACK
This recipe can be canned with the traditional boiling water bath method or with the Ball FreshTECH canning machine. According to the National Center for Biotechnology Information and the USDA Guide to Home Canning tomatillos' pH level makes them safe for home canning following the recipes and cooking times for tomatoes. This recipe also maintains the acidity and consistency of … [Read more...]
OVER-STUFFED LOBSTER ROLLS WITH A SCIENTIFIC COMPARISON OF PRE-SHELLED LOBSTER MEAT VS. HOME COOKED
Stuart's, our excellent seafood store in Amaganset offers cooked lobster meat out of the shell for $55 a pound. The pieces are nice and big, the claws neatly extracted to keep their form. The thick tails are tightly curled, a crucial sign. Lobster tails will only curl up when cooked if the lobster is alive just before cooking. Already dead lobster tails don't curl. The … [Read more...]
SUMMER FRUIT TART HACK WITH PLUMS AND APRICOTS
Seems like this is the summer of recipe "hacks," the near-miraculous shortcuts that crack the code of everyday cookery. Or something like that. As there are a about million blog posts and Pinterest boards dedicated to the pursuit of the hack, the time felt right to share one of my own. Easy thing #1: This summer fruit tart recipe works well with all stone fruit -- … [Read more...]