Versatility is the ability to adapt or be adapted to many different functions or activities.
In the kitchen, other than chicken stock, I can’t think of a food item on which I’m so dependent.
For years, raising my daughter through high school, generated a most frequent question, “Dad, I’m taking ‘no-account’ over for dinner.”
Hardly a question.
Daughters know they tell their fathers and make sure they behave.
Or six rascals; and once eight.
Surprise guests never bothered me.
I had Marinara Sauce in the freezer.
Marinara Sauce, the sine qua non of an Italian kitchen, or any kitchen for that matter.
For an effortless light meal: Spaghetti Marinara satisfies gourmets and vegans alike.
And so easy.
Italian Olive Oil seasoned with aromatics and it’s done.
Yes, don’t forget that we must stew a can or two of Italian tomatoes in the deliciously-flavored oil, from the San Marzano region, the tomatoes.
Would you like a fish sauce for tonight? Mixed seafood or a Red Clam Sauce?
An event for some cooks.
A night off for those armed with Marinara Sauce.
Or how about adding a small scoop in a stew?
Or a vegan fav, Pasta e Fagioli, a delicious combination of ceci beans, pasta, and Marinara Sauce.
Or frying off some meat and then stewing the meat in Marinara Sauce for a quick Spaghetti and Meatballs.
Or boil some pasta and serve the Pasta Marinara as a side order starch?
For children, to make eating vegetables more palatable?
Someone home not feeling well and can’t eat anything heavy?
For an imaginative cook, Marinara Sauce is the ultimate comfort.
And it keeps.
Today is Tuesday, June 5, 2018
Good morning, my friends.
This is my fifty-ninth consecutive daily posting.
A nicer day than yesterday.
On TV: “Penny Serenade” with Irene Dunne and Cary Grant.
I’m at my desk.
Dinner is individual Lasagna.
I made the roasted chicken tonight!! Oh my GOSH!!!
The whole family said it is the best chicken EVER!!!
You are amazing!!
My family says thank you....
Where did you get the bird?
Trader Joe’s, 6.6lbs
Any thoughts on improving the technique or the wording?
I thought to myself several times when I was making it how well you explained everything- It was so clear and great to follow.
I cannot believe that anything that easy to make can be so incredibly good.
James said it was the Best chicken ever!!
Did you create the recipe?
The entire technique is unique.
No one that I know even close.
In days to come I’ll be conforming the duck and turkey to that idiom.
I try lots of recipes and this is hands down the most fantastic and it is strait forward and relaxing to make!!
Amazing job developing it!! You “Rock” !!!!
It was such a treat because I have been swamped with my real estate job and I have not putting enough energy into cooking good dinners over the last month.
This chicken was a grand slam homerun with Gary and our two sons!
Sharing the experience is a lot of fun.
18 cup saucepan
Heat 7oz Italian olive oil in saucepan
Add finely-chopped aromatics to the hot oil:
3oz bell peppers
1 cup chopped fresh herbs: parsley, mint, oregano, or basil
1oz fresh garlic
3TB tomato paste
Salt and freshly ground black pepper to taste
Infuse the oil by softening the finely chopped aromatics at an active simmer for 7or8 minutes.
Put 2 28oz-cans (56oz total) of whole, peeled Italian tomatoes, preferably from the San Marzano region, into food chopper for 8seconds and pour the pureed tomatoes into the saucepan.
Use ½ cup of red wine to rinse the tomato cans and the food chopper.
Add the wine and tomato residue to the saucepan.
Simmer for 30 minutes.
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