Posts Tagged ‘tomato’
This salad is too cool for school – it just stares you down like it’s the reason that your life is spectacular and you should adore it as such. The recipe is wicked simple – just a little chopping and a light vinaigrette of olive oil and lemon juice to hold it all together.
Read More
The name of this recipe came from my sister who demanded that I make a sandwich called a “Mother Stuffer.” In that she is a vegetarian (and most of the time a raw vegan at that), I had to make a concoction that proved that, much like her, veggies are non-stop fun.
Read More
The jammy flavor of sundried tomatoes is concentrated into bitty, tender bites that can be used to great effect on sandwiches and panini. I tuck mine into this riff on a BLT sandwich, leveraging spicy arugula and crispy pancetta as stand-ins for the bacon and lettuce.
Read More
The secret ingredient that makes this recipe sing is the caper aioli – a homemade mayonnaise enlivened with capers, cocktail onions, tarragon and lemon, this condiment tastes of a majesty so great that one would think that you slaved over the stuff. But that’s not the case.
Read More
In the amount of time that it took me to boil a pot of water and futz around with a marinara sauce, I had a dough that was pliant, smooth and gorgeous. A little effortless rolling and cutting resulted in photo-ready dumplings. And a quick trip into a jacuzzi of water yielded gnocchi that tasted of heaven. Where were the Franks grandmas so that I could kiss them on both cheeks and throw my hands up in the air?
Read More
After moving out to the wild, wild west, it was only a matter of time until I discovered the joys of the infamous Sonoran dog – a bacon-wrapped link that is grilled and then topped with a bevy of condiments. We’re talking pinto beans, shredded cheese, tomatillo and jalapeno salsa, chopped tomato and diced onion to name a few.
Read More
This version replaces classic guanciale with thick cut bacon, with the rendered fat from the bacon allowing the onions to mellow into sweetness. The whole thing is bound together by a tomato sauce of rich San Marzano tomatoes and white wine. It’s a glorious sauce, and takes about as long to prepare as it does to boil a pot of pasta.
Read More
No surprise that one of my favorite dishes to prepare, soup, became one of my most loved pressure cooker experiments. This soup was no exception – wild rice usually taking a half an hour to cook is simmered for a mere 10 minutes. Best of all, because of the lack of evaporation, the stock retains all of the concentrated liquid without steaming up your house.
Read More
I’ve toyed with the definitive recipe for bolognese from Marcella Hazan, and in making a few tweaks, discovered that I could replicate her 5 hour masterpiece with literally 20 minutes in the pressure cooker. Genius! And what a lovely way to coax the boar into tender glory.
Read More
For those in the know, the secret to a good meatball is a good crust on the outside and a tender, juicy center. Although I’ll still sear off a meatball or two in a pan with olive oil, I’ve since converted to the baked meatball camp. You still get the lovely outer crust and it’s a whole hell of a lot less messy since you don’t have to tend to these over a greasy stove top.
Read More
In plating this salad, I love a careful presentation of each ingredient segmented into its own section. Something about the vibrant colors in their own spots just waiting to be mixed together with the lovely dressing is an impressor and a half. As you know, it’s all about the presentation.
Read More
I’d be lying if I told you that I actually eat this for breakfast. This is the kind of home cooking that is thrown together at midnight and eaten directly from the kitchen island standing up.
Read More
Copyright © Angela Gunder, 2012.
