1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Pinch of crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
Pour the tomatoes into a bowl and crush them with your hands
Afterwards, fill the can about 1/4 to 3/4 way with water; slosh around to capture the tomato juices and bits, and set aside for a moment.
Use more water if you want a lot of sauce, or are finishing meatballs, or want it to simmer for a long time. Use less water if you don’t have much time
Slice the garlic cloves as fine as you can
Put the pan on medium heat and add the olive oil
When the olive oil starts to shimmer, toss in the garlic and let it sizzle
BEFORE the garlic starts to brown, pour in the tomatoes, followed by the water from the can, and sprinkle on the oregano and pepper flakes. If you’re using fresh basil, lay it on top.
Turn down the heat and let the sauce simmer for 30 minutes to an hour. It will get a nice orange-y color to the top. You can reduce it until there’s no visible water, but no more than that – remove it from the heat if you reach that point!
This recipe is great because it’s tasty and doesn’t take a lot of extra work, but it does take time. Expect prep plus cooking to be an hour.
You really want to use a heavy stainless pan, 12″ or larger.
Our local grocery store carries canned whole San Marzano tomatoes, and they are certified D.O.P., but they already have basil added (so we don’t actually put additional basil in).
I’ve tried using canned crushed tomatoes but it messes with the texture and flavor. Crushing them yourself is easy yet so satisfying.
Our best experience was making meatballs at the same time, and finishing them off in the sauce. The sauce picked up some extra flavors that made it sublime.
diced peppers (two colors, at least, for the pretty)
What is a glug, you ask?Tip over the jug, and stop pouring when it has made the glug noise the stated number of times. Yes, it is a technical term!
Pre-heat the oven to 350.
Mix all 12 eggs and the cream in a bowl using a whisk or a fork. It should get a little frothy, but not too bad.
Pull out a muffin pan, and either spray the cups with cooking spray, or use cupcake papers (which is what I do because my muffin pans are ancient and rusty).
Pour a roughly equal amount of egg/cream mixture into each cup.
Drop some of the peppers into each cup.
Drop a good-sized pinch of Mexi-cheese (or the shredded cheese of your choice) into each cup.
Bake for 20 to 25 minutes.
Understand – these are all guidelines. You don’t need to use peppers (asparagus is yummy), or Mexi-cheese. If you can’t handle dairy, coconut oil is a great substitute. Try things! Make mistakes! Enjoy!
Use metal cookie sheets, not a baking stone. You’re going straight from the fridge to a nice hot oven. The stone will not survive the transfer.
Use plenty of flour on your cutting surface.
Cut the dough into pieces of about a third of the dough each, and only pull one of them out of the fridge at a time to roll out and cut.
You are going to use so much plastic wrap with this recipe.
Its totally worth it.
To get the different colors of frosting, I usually get the biggest thing of vanilla frosting I can, and food color bits of it in sandwich bags. Cut off the tip of one corner and hey-presto decorating bags!
6 c flour
1 tsp baking soda
1/2 tsp baking powder
1 c softened butter
1 c brown sugar, packed
4 tsp ground ginger
4 tsp cinnamon
1 1/2 tsp ground cloves
1 tsp black pepper
1 1/2 tsp salt
2 lg eggs
1 c unsulphated molasses
Sift together the first three ingredients in a side bowl (not the one you plan on mixing everything in, you will regret that if you try)
In a mixer with a big bowl, cream butter and sugar
Add spices & salt, then eggs, then molasses
Slowly add flour mixture (not kidding about the speed – try to do it fast, and the whole thing explodes into a powdery mess)
Combine everything at low speed
Wrap the dough ball in plastic wrap, and chill for an hour
Preheat the oven to 350 degrees
Put down parchment paper and flour it really well
Roll to 1/8 inch thickness (WHO ACTUALLY DOES THAT? I usually do 1/4)
Cut with cookie cutters, and place them on the cookie sheet
This is a great side for pretty much any meat dish, especially on a cool fall day. The smaller, skin-on potatoes are tasty and not nearly as bad for you as a full-size, peeled and boiled starch-bomb white potato.
3 pounds of small red, white, and/or purple potatoes
Lots of supermarkets carry 2- and 3-pound bags of mixed, pre-washed small potatoes, which is really handy if you want more colors
6 cloves of fresh garlic, crushed
A couple of shakes of black pepper
a pinch of salt
2 tablespoons of minced fresh parsley (optional)
Preheat your oven to 400° F
Halve and/or quarter your potatoes; chunks should be roughly between 1 and 3 cubic inches
Toss the chunks into a freezer bag with the remaining ingredients, adding enough olive oil to coat the potatoes, then mix in the bag
Spread the potatoes into a single layer on a pan or baking stone
Bake for an hour, flipping everything over at least once to keep things from scorching