Posts Tagged ‘sauce’

Spaghetti sauce with meat

In recipe on September 10, 2010 at 5:35 pm

Spaghetti sauce with meat

I went on vacation recently! It was absolutely splendid – Greece and Turkey (well, Istanbul) for a little over 2 weeks. The food was pretty good – while I can certainly wait to have another Greek salad, I did eat some excellent Cretan snails, fish, and a zucchini pie that I will dream about for the rest of my life.

When I came back, I definitely had a hankering to cook again (hurray! said my roommates). And what I had been craving most was some sort of Americanized Italian food, something that comes in big servings with easy, tasty flavors.

So I made spaghetti sauce.

NOTE. This recipe CANNOT be made vegetarian. The meat fat was an essential part of the sauce, and, while you could forego and just do onions and tomatoes, I can’t speak to the richness and equivalent deliciousness.

Those who enjoy dead animal flesh (like me!), ENJOY. Invite friends, it makes a lot (or freezes well!)

Spaghetti sauce with meat

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Creamy basil dressing

In recipe on September 17, 2009 at 2:30 am

I’m trying to teach myself photography right now. Being able to take a fine picture of my cooking would be super helpful right about now, for this basil dressing is the prettiest, most delicious sauce I have ever made.

Confession: I discovered an iteration of this sauce in one of Trader Joe’s ready made salads (Israeli couscous with chicken?) during my last meat eating month. It was so crazy good that I did some googling and found a recipe that was a simple recreation of the sauce:

  • 1 cup loosely packed fresh basil
  • 1 1/2 tablespoons chopped shallot
  • 2 tablespoons balsamic vinegar*
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons mayonnaise
  • 6 tablespoons extra-virgin olive oil

Blend  in a blender.

*I use Trader Joe’s white balsamic vinegar for this recipe. Taste wise, it doesn’t make too much of a difference, but using the clear version makes the sauce less muddy looking.

Because as I said before, this dressing is some kind of gorgeous. It easily gussies up simple salads and vegetables—I put it on purple potatoes recently and was all like, “Hot damn! I’m ready for Top Chef!” Plus, when do you get to eat something the color of a lime Gusher?