Wednesday, November 18, 2009
Sue Carpenter Banovetz: Mayme, Can I get your recipe or basic instructions for your tomato sauce? Nick said it's molto bene. Ciao, ma amica.
Mayme Donsker: Certo!
Nick Banovetz: ay caramba
Dear Sue,
I have no measured recipe, but I will tell you a few simple rules about making authentic Italian tomato sauce. But first! here is some background about my understanding of Italian cooking:
I gathered these clues by peeking over my Nona's shoulder in Umbria, I couldn't speak Italian yet but I could smell, taste and see. At the time I had such little background in cooking but I knew that I was tasting the best tomato sauce in my life....so I put intimidation aside as I watched her like a hawk, and for the first time I attempted to memorize my pallet. This has been the best and the most useful instrument I have developed as a cook!
When you go to Italy and you see a sign that reads "Trattoria" in front of a restaurant, it means that these are recipes passed on through the family for generations. This is why Italian cooking has so much soul! When I moved to Rome I learned a few simple rules when I took some cooking classes, this gave me some structure.
Mayme's authentic salsa di pomodoro:
American Italian sauce: Soupy, thick and heavy.
Our favorite herb: Bay leaf
Authentic Italian sauce: Infused olive oil that lightly dresses the noodles. Their favorite herbs: Fresh Rosemary, Fresh basil.
Ingredients:
~ Olive oil
~ Must be tasty Tomatoes:
Sometime I use a box of cherry tomatoes, they are always so sweet and yummy! I cut them into halves. Italians use Roma Tomatoes..I cut them into quarters and I leave the skin on.
~ Three cloves crushed garlic
~ two sprigs fresh rosemary
~ a couple fresh sage leaves
~ Brown sugar, or plain sugar
~ salt and pepper
~ Red pepper or chile pepper or paprika (whatever you like)...you can be a little more generous with paprika.
Okay Sue, this is simple but you need to taste as you go.
~ Start with a generous amount of olive oil in your warm sauce pan, enough to dress your noodles. The olive oil is the bulk of your sauce. later...you will be reducing the water from the tomatoes in your oil, so don't depend on the tomatoes too much... we want to cook the water down.
~ Throw in a couple cloves of crushed garlic, swirl around until the oil smells amazing (when it just starts to smell good, it's done it's magic), remove the garlic from the oil before the cloves brown! (it will make your oil bitter if it burns).
~ Throw the used garlic into your boiling noodle water, Italians always flavor their noodle water with garlic, oil, maybe some chile powder or some fresh but arid herbs (Rosemary, thyme, sage....).
~ Add a couple stems of fresh Rosemary or sage to your garlic infused oil. These herbs don't get bitter as they burn, you can keep them in the oil, plus they make the house smell sooooo good.
~ Add a couple dashes of brown sugar to the oil
~ Add a dash of chile or paprika
~ Salt and pepper to taste, bringing out the flavors as it lightly sizzles.
~ Taste your oil, the infused oil is the base of your sauce, if it's too bitter you can start again before you use your tomatoes. It should taste aromatic, sweet, garlicky and salty.
~ When your oil is ready, throw in your tomatoes. Cook down until the tomato water is reduced.
~ Taste, and add more salt, pepper, or sugar if it needs it.
~ When the tomatoes and the tomato water have cooked down, remove from heat. At this point you can leave it chunky and rustic looking or you can blend it in the food processor.
~ Add full basil leaves when your sauce has cooled so they do not wilt before serving, this looks beautiful and it tastes fresh.
~ Grate real parmigiano reggiano! Less is more with the good stuff! The better the cheese the better the sauce!
~ Dress your noodles, drink chianti classico and buon appititio!
XO
Mayme
Wednesday, October 21, 2009
Sugar in saucepan over a medium high heat until sugar water cooks bubbles.
Keep swirling until it stops bubbling so much as it becomes a brown caramel color -- you want it dark not light.
Turn off heat.
Squeeze one orange until all the juice comes out.
Pour it into the caramel while still swirling, otherwise it will not be mixed properly.
Put on medium heat.
Add a generous dash Grand Marnier or vanilla extract.
Monday, October 19, 2009
Tuesday, October 13, 2009
Eddie Murphy Raw.
Skit about his father working at a toy factory and being so poor he couldn't feed his twelve children so they had to eat toys.
"We ate the toys and we never complained.
Cause my mother can cook her ass off.
My mother got some hot sauce and salt 'n pepper and make a Tonka Truck taste so delicious, the wheels would melt in your mouth, Eddie."
This stuff will always be hilarious.
--posted by Michelle
Monday, October 12, 2009
Hello all...
All the feedback has been really helpful. The most common request about the blog is to make a useful tool for most everyone. Specifically, writing about how to choose and prepare food that is fairly easy to make, nutritious and, of course, cost effective. I understand this because the only reason why I'm taking part in making these meals is because I live with great cooks. Slowly I'm learning the basics, but I always have a teacher by my side. What I'm saying is, I probably wouldn't make any of these recipes either, the exception being a meal for a special occasion. It's beneficial to learn how to be resourceful cooking every day meals. My friend Sean suggested documenting a trip to the grocery store and listing staples everyone should have in their kitchen, which is something we want to do. Sinta -- our roommate is the other amazing chef besides Mayme, is trained to help people food budget based on their means, helps create 'meal plans' based on nutrition, and in the end help clients create delicious, healthy meals -- suggested making recipes based on five ingredients that are in season, therefore more inexpensive. Or designing meals based off staples in the fridge. Good stuff. We'll focus on incorporating these ideas.
Please keep the comments coming. They keep the blog alive!
Tuesday, September 29, 2009
yield: Makes 4 servings
active time: 15 min
total time: 1 3/4 hr
ingredients
- 1/2 cup packed dark brown sugar
- 2 tablespoons plus 2 teaspoon cornstarch
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, cut into bits
- 1 teaspoon pure vanilla extract
- Accompaniment: lightly sweetened whipped cream
preparation
Whisk together brown sugar, cornstarch, and 1/4 teaspoon salt in a heavy medium saucepan, then whisk in milk and cream. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Pour into a bowl, then cover surface with buttered wax paper and chill until cold, at least 1 1/2 hours.
Combine cream, milk and brown sugar in heavy medium saucepan. Whisk over medium-high heat until sugar dissolves. Set aside. Combine 3/4 cup sugar and 1/4 cup water in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
Slowly pour cream mixture into caramel (mixture will bubble vigorously). Bring to boil, whisking frequently to dissolve any caramel bits. Remove from heat.
Beat yolks in large bowl. Whisk in caramel mixture. Stir in vanilla and salt. Strain custard. Skim any air bubbles from surface. Refrigerate custard until cold, about 3 hours.
Preheat oven to 350°F. Divide custard among six 3/4-cup custard cups. Place cups in roasting pan. Add enough hot water to pan to come halfway up sides of cups. Bake pudding until set in center, about 45 minutes. Remove cups from pan. Cool at room temperature 2 hours. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.)
Mayme suggests making this dessert on a cool fall day. Jon recommends viewing Miss Marple, the British television series. Dim the lights and accessorize your table with a candelabra ( we used birthday candles in ours -- disclaimer: they will stay lit for only five minutes). http://www.epicurious.com/recipes/food/views/Butterscotch-Pudding-351291
-posted by Michelle
Tuesday, September 22, 2009
we here at 6th street have been trying our darnest to get jobs, and get out and do other things outside the blogosphere.
we have been continuing to eat food (you were probably wondering) and make amazing dishes that will remain undocumented. BUT. we will have something fun posted real soon. it may even involve buying food with FOOD STAMPS.
i know you can't wait.
signing off on behalf of the entire house,
michelle