When the pandemic hits and you want preserves with your home-made ricotta , you go to the freezer. This is very quick and bubbles happily while you make brunch. In a pan, add a 10oz pack of frozen blackberries, about a tsp of fresh grated ginger (I always have frozen ginger) and 1 tbsp of so of mulling spices, pumpkin spice or any variation of clove/cinnamon/all spice/cardomom you wish. Cook for 20 minutes- stirring every few minutes.
Pesto is a delicious and extremely quarantine friendly sauce – no basil? But you have that arugula from 2 weeks ago- half of it is just fine, oh here is some parsley too. No pine nuts? Well- I found a jar of cocktail peanuts. No pecorino? That pre-grated Parmesan will work. It’s the sharpness of the garlic with copious amounts of olive oil that is the main flavor of this sauce- anything green and anything nutty and anything cheesy will work
In a food processor – add 4 cups of greens (I added 3 cups arugula and 1 cup parsley), add 1/2-3/4 cup nuts (I used cocktail peanuts), 2-5 cloves of garlic (I like the spice of raw garlic) . Whiz till smooth. Add a cupful or so of grated Parmesan and a half cup or so of good olive oil and salt. Taste and use
I plan to toss this pesto with some pasta for dinner and roasted potatoes for crunch and perhaps some fried up veggie dogs for protein
my quickest indian tomato curry recipe: Heat 1 tbsp ghee or butter- add 2 cardamom pods, 3 cloves, 1 inch stick of cinnamon and 6-10 whole peppercorns. Add 1 tsp of grated ginger and 1 tsp of grated garlic. Cook for 15 -30 seconds, add a small 14 oz can of tomatoes (I puree whole tomatoes), Add 1 tbsp of honey and 1 tsp of degi mirch (chilli powdwer found in indian store with a lot of color)- cook for 20 minutes and add some water if needed (1/4 cup or so). Finish off with 3 tbsp of heavy whipping cream, 1/2 tsp of garam masal and 1 tsp of crushed kasoori methi (fenugreek seeds). Can be doubled and frozen before adding cream.
Quick wonton soup recipe
Broth: Boil for 15-20 minutes: 1 quart vegetable stock ( I used better than bouillon), 1 tbsp garlic, 1 tbsp ginger chopped fine, 2 tsp soy sauce, 1 tsp sesame oil, 2 tsp sambal olek
Toppings:
Tofu: 1 14 oz package- stir fried till brown all around
Wontons: I used prepared potstickers (shitake and vegeatable dumplings)
Greens: wilted spinach
Herbs: cilantro, scallions
Chinkiang vinegar (or seasoned rice wine vinegar) with chopped chilies for heat
Noodles: Boiled rice noodles
Mix all together, add a squeeze of lime and some peanuts for crunch with extra sriracha if you wish
The story goes that the prostitutes of Naples attracted customers because this sauce was so fragrant. I really like that story. The kids in Lemony Snicket (which is a very sly book) cook this for their guardian. My version doesn’t have anchovies, I’ve added gochuang, miso, shitake mushrooms, tamari and other ingredients to my puttanesca at different times. Today- I just skipped the anchovies.
Ingredients:
1 14 oz can of San Marzano tomatoes
1/4 cup chopped olives ( I used green, but oil cured would be fantastic here)
1-2 tbsp capers
4-5 large cloves of garlic (about 1-2 tbsp)
2 tbsp extravirgin olive oil
1/2-1 tsp dried red pepper flakes, 1 tsp dried oregano and 2 tbsp chopped parsley
Heat the oil, add the garlic and cook for 1-2 minutes (don’t brown). Add the capers and olives and cook for another minute. Add the tomatoes and the oregano and the red pepper flakes. Cover the sauce and cook this low and slow for 20-30 minutes.
Cook pasta, add to sauce, thin with some pasta water. Traditionally this pasta is served with parsley and without cheese but honestly, every pasta tastes better with some parmesan.
If I had to pick a favorite tomato sauce, it would be this one. Outstandingly delicious and just as easy, it also freezes really well. I always make a double batch. The original recipe is from Marcella Hazan, the queen of Italian cooking.
I just have pictures of the in-process sauce, I forgot to take after pictures. We finished the pasta so soon. I will take them the next time I defrost the sauce.
Ready for the recipe? In a pan, put 2 cans of whole tomatoes , one onion sliced in half and 6 tablespoons of butter and 1 tsp of salt. Heat at a simmer for 30 -40 minutes. Remove onion. End of recipe.
Recipe notes
1) I use san marzanos whole tomato cans – each can is about 400g and you will need to peel them if you are using whole tomatoes
2)yes it is nearly a stick of butter but it’s divided in about 6 portions and also yes butter is essential
3)the original recipe says to throw the onion away but it is a delicious cook’s treat with some salt and pepper
The butter and tomatoes and the juice from the onion create some kind of culinary magic, it results in a thick, finger-licking sauce. The original recipe doesn’t call for anything else. I sometimes add chopped basil at the end, but it’s not necessary. Toss with pasta, add parmesan. It’s food fit for gods!
Delhi Girl Meets Food 