- In The Pantry | In The Pantry | Wed, Sep 4, 2013 3:09 PM EDT | Comments
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If you love to cook, learning how to make a basic tomato sauce is a must. With just a few staple ingredients--olive oil, pureéd tomatoes, onion and garlic--you can make a delicious sauce that can serve as the base for fancier versions. This week on "In the Pantry," host Aida Mollenkamp shares her favorite recipe for a basic tomato sauce, and shows you how to transform it to make Vodka Cream Sauce and Meat Sauce.
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BASIC TOMATO SAUCE
Makes 24 cups, or three batches, of sauce
You'll use this sauce as the base for the Vodka Sauce and Meat Sauce. Mollenkamp recommends using San Marzano or Pomi canned tomatoes because of their low acidity level. "You'll end up with a better-tasting sauce," she said. You can use another brand of crushed puréed tomatoes, but you might need to adjust the end flavors with a little salt or even sugar to balance out the tomato sauce flavor. Can't find crushed pureéd tomatoes? Buy canned whole tomatoes and use a blender to pure
- One Green Planet | In The Pantry | Tue, Aug 27, 2013 10:34 AM EDT | Comments
1. CINNAMON RAISIN ALMOND COOKIE="" a=""
Image source: Cinnamon Raisin Almond Cookie
This is a very light cookie to please the senses. Think almond butter, coconut cinnamon-y raisin soft and crumbly cookie in yo mouth. Hell yeah. If you don't eat the whole batch, I would consider these a fairly healthy cookie.
Makes 1 dozen balls
Dry: 1 cup almond flour 1 tsp baking powder 1 tsp cinnamon pinch himalayan or sea salt 1/4-1/3 cup raisins 1/4 cup walnuts or pecans (optional)
Wet: 1/4 cup almond butter (any nut butter shall do) 2 tbsp unrefined coconut oil 2 tbsp coconut palmsugar (or maple syrup or raw honey) 1 tsp vanilla extract 2 tbsp non-dairy milk* (I used unsweetened vanilla almond) *Probably will need to use less or omit if choosing a liquid sweetener such as syrup or agave.
Directions:...Read More »
Oven: 350 degrees 1. Mix all dry ingredients in a medium-large sized bowl 2. Mix wet ingredients separately and then combine with dry ingredients. You'
- The Daily Meal | In The Pantry | Tue, Aug 27, 2013 2:17 PM EDT | CommentsBoth home cooks and chefs can agree that food doesn't exactly come cheap these days. So, when we see items we love on sale, we want the whole stock of them.
RELATED: 7 Summer Foods to Freeze Now
Showing up at everything from kids' birthday parties to weekday dinners, some products make necessary and repeated appearances, and they're worth buying in bulk. But rationality kicks in as you realize that buying 10 packages of butter or 12 industrial blocks of cheese, despite the great prices, isn't a good idea.
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However, if you plan to use the product within the next year, consider filling your cart up. Meet your new best friend: the freezer.
RELATED: 8 Foods You Should Never Freeze
Surprisingly, foods you typically wouldn't think of putting in arctic temperatures can not only be frozen, but sometimes are better for it. Nuts on sale for 10 cents a pound? Load them up! Bushels of fresh herbs overflowing in your garden? Make a home for them in your fr...Read More »
- Everyday Food | In The Pantry | Tue, Aug 27, 2013 3:49 PM EDT | CommentsIn these lingering August days, it's just the right time to serve a bright salad as your meal's main course. Today's recipe is a version of a classic Italian panzanella, a.k.a. bread salad. A crusty loaf is the backbone of this rustic dish, since the bread chunks will soak up all of the mingling flavors. Create a full meal by topping each plate with a dollop of sweet ricotta. Serve it soon -- the season is almost over!
Tomato Panzanella with Ricotta
Related: 15 Kitchen Shortcuts That Will Change the Way You Cook
1/2 pound day-old crusty bread, cut or torn into 1-inch pieces (5 cups)
2 pounds ripe tomatoes, cut into 1-inch pieces
1/2 small red onion, thinly sliced
3 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt and ground pepper
1 cup fresh basil leaves, torn if large
1 container (15 ounces) ricotta
Related: Fast, One-Pot Meal Ideas To Feed the Whole Family
1. Preheat oven to 375 degrees. On a rimmed baking sheet, spread bread in a single lay...Read More »
- Foodandwine.com | In The Pantry | Tue, Aug 27, 2013 3:51 PM EDT | Comments
By Food & Wine
Cookbook author Tara Duggan uses the whole leek--grilling the bottoms in chunks and braising the sliced tops to use in a warm summer salad. Delicious Summer SaladsGrilled Leeks with Leek-Tomato Salad & Citrus Dressing
Summery Grilled Vegetable Salad
2 large leeks, roots trimmed
Extra-virgin olive oil
1/2 teaspoon finely grated lime zest
1/2 teaspoon finely grated tangerine or orange zest
2 tablespoons fresh lime juice
2 tablespoons fresh tangerine juice
1 tablespoon soy sauce
Pinch of crushed red pepper
1/2 cup fresh corn kernels
1 cup mixed heirloom cherry tomatoes, halved
1. Light a grill. Separate the dark green leek tops from the white and tender green parts. Halve the leek bottoms and run under cold water to remove any grit. Slice the dark green leek tops crosswise 1/2 inch thick, discarding the top inch, and wash well. You should have about 8 cups of the tops.
2. Pat the halved leeks dry. Brush with oil and season with salt. Grill over moderate heat, covered with a bowl, until tender,...Read More »