Farm Fresh Salsa

Farm Fresh Salsa

Source:  Farm Fresh Ingredients about 1999

Personal Notes:
I’m a shopper/consumer who will NEVER buy pre-made salsa in the grocery store again!  No matter how good it looks in the plastic container sitting in the refrigerated section of  Whole Foods, it’s never better than my home-made salsa!  The fresher the ingredients, the better!  For this recipe, I picked the early-girl tomatoes, cilantro, onions, peppers, and garlic.  It was amazing!  I hope you enjoy this as much as we do!

Farm fresh organic salsa
Farm fresh organic salsa

Ingredients:

3-4 “Early Girl” tomatoes 2-Spicey red chilly pepper or jalapeno
1-Very large bunch of Cilantro 2-cloves garlic
1-Onion Salt/pepper to taste

Directions:
Wash and combine all ingredients in blender or Cuisinart mixer.  Pulse to your desired consistency.

Serve and eat!

Fresh Salsa Chutney

Fresh Salsa Chutney

Source:  Rochelle about 2010

Personal Notes:
This chutney was developed to accompany Indian food when I began to make some side dishes here and there.  Once I discovered the Naan bread, and first made the BABA GHANOUJ, along with the hummus,  I knew exactly where this chutney’s place was…right next to all those wonderful dishes.

fresh salsa chutney
2-4 tomatoes 2-3 cloves garlic
1 bunch parsley 1 lemon/juice only
1-2 onions 1Tbs.+ Cumin (depending on your love for it)
1 cucumber Salt/pepper if desired

Directions:
Dice all ingredients either by hand, or in a processor where you can pulse it until it’s chunky.

Combine in a bowl, add the lemon, cumin and salt/pepper.  Stir around and let the liquid flavors combine before serving.  This dish will keep for several days.

Spaghetti a la Guido

Spaghetti a la Guido

Source: Grandfather Guido written for Rochelle in 1997 on an old Typewriter

Personal Notes:
I had heard a lot about this recipe, and when I had the pleasure of having it cooked for me by Guido when he visited us in California in 1994, I agreed.  It’s a meal that you remember forever!  This meal has been in circulation since the early 1900’s by the Beerli family.  Enjoy.

1 Lb. Spaghetti 1 can. tomato puree/paste
1 Lb. ground meat 1/2 cup red wine
2 lg. onions 5 Tbs. olive oil
5 slivers garlic Pepper and salt to taste
2 Tbs. oregano (dry or fresh)
4 green onions (cut white and green in)
1 lg. spoon of beef bouillon
4 oz. pink bacon

Directions:
Add some butter to a skillet and cook the meet with a little salt and pepper.
Now take a pot some olive oil and prepare the very fine cut onions. (Do not add the garlic yet otherwise they get bitter)
After the onions are ready add the fine cut bacon, now let it cook on a small flame. You can add the the bouillon and the red vine. Let it cook for a min of 20 min. Now add the tomato paste and stir it in and let it continue to cook..  Add a pinch of  Origano, maybe some other herbs and then the meat, stir it and bring it to a boil again (low heat). Always taste it and add a pinch of salt if needed.
Wait for the Spaghetti to be “aldente” (slightly hard in the middle) and serve the pasta plain on a plate, make a mold with the ladle and add the sauce.

en Guete.

serves 4 people.

Basic Tomato Sauce

Basic Tomato Sauce

Source: Adapted from the cookbook, “Good Things”, Jane Grigson 1970

Personal Notes:
“How can something so simple, go so wrong”, I’ve often thought when eating a pasta dish at a restaurant.  I think, either you know and understand the proper taste of pasta sauce, or you’ve missed it and should seek out some super fine recipes for correcting your faults.  It’s a taste acquired from generations of tasting.  I remember my Noni’s spaghetti sauce-my sister insists she finished the sauce with a dash of cinnamon, but I don’t remember this.  I will know my mother’s sauce just by the aroma when you walk in the kitchen, and now, my kids have a distinct tongue for a good sauce.  Practice or improve with this recipe.  Enjoy.

Spaghetti with tomato sauce
1 cup chopped onion 1 heaping Tbs. sugar
1 outer stalk celery, chopped 2 tsp. wine vinegar
½ cup chopped carrot ½ cup red wine
2 large cloves garlic, finely chopped 1 good teaspoon sea salt
1 Tbs. butter Black pepper, dried oregano
1 Tbs. olive oil Basil, fresh parsley to taste
1 lb. 14oz. can Italian tomatoes Optional:  2 rashers bacon, sliced

Cook over very low heat, the onion, celery, carrot, bacon if used and garlic in the butter and olive oil for 10 minutes, then turn the heat up so that they brown lightly.  Add the rest of the ingredients, and bring to the boil.  Don’t cover the pan, but keep the sauce bubbling and busy for at least 15 minutes.  It will reduce to a rich stew.  No need to stir.

This sauce can be stored in the fridge for a day or two.

Roasted tomato sauce

Roasted Tomato Sauce

Source: Adapted from ‘The New Vegetarian Epicure’ cookbook

Personal Notes:
During the height of tomato season in the summer, you can never make enough sauce-both for the moment, and for the canning jar.  This recipe can be used immediately and served along with pasta, or can be jarred and preserved for the winter.  Either way, it’s a great sauce!  Enjoy.

4 lbs. very red summer tomatoes (San Marzan’s work best!!) 1 tsp. salt to taste
1 lb. sweet onions 2Tbs. E.V.O.O (Extra Virgin Olive Oil)
5 large cloves garlic 3 Tbs. cut fresh basil

Peel the tomatoes in the usual way:  Cut a cross in the bottom of each one with a sharp knife and put them into boiling water for 1 minute.  Remove them from the hot water directly into the cold water, then slip off the skins and trim them over a bowl, catching all the juices.  Cut the tomatoes into large chunks or wedges.  Peel and chop the onion.  Peel and slice the garlic cloves.  Toss together all the ingredients, including the juice of the tomatoes and spread it all evenly over a large baking sheet with edges.

Put the tomatoes in a 375* oven and roast them for about 2-2 ½ hours, stirring once after the first hour, then every 30 minutes or so.  Most of the liquid will cook away, and the tomatoes will melt into a soft, think, slightly caramelized marmalade.  It’s wonderful.  Serve this on pasta, with rice, on pizza, with polenta, in soups, in a quesadilla, in an omelet-alongside anything that goes well with the tomatoes.

Makes 2 – 2 1/2 cups.