Posts Tagged ‘fresh rosemary’

Yummy! It smells so good in my shop today! I decided that I would cook supper for my ladies tonight as they both are going to be busy ! I thought a wonderful spaghetti would be great.  Then I thought I would do a thick meaty sauce but Mrs wanted a marinara type sauce, so that is what I made. I started with some red onion, green peppers and portobello mushrooms. I diced everything really fine, except the mushrooms, which I left a little bigger. To this  I added some light olive oil and salt and pepper. I allowed the veggies to sweat for a little bit until they started soften up. I then added some La San Marzano tomatoes and broke those up. Some tomato paste followed then some regular Ragu sauce because of time factors. As this was coming to a slow simmer, I finely chopped some of my garden fresh rosemary, oregano, parsley and a tiny bit of cilantro. I was able to pick up some basil from my local market, which completed the herb blend. I put this all together in the pot and let it simmer for about 3 hrs. I have my shop door open and folks wandered by saying “What smells so good”. I also cooked up some whole wheat spaghetti to mix into this wonderful sauce!

A woman even came into my shop to see my soaps and after we chatted for a while, I learned that she was Italian and a recent transplant to the city. Of course I had to have her taste my spaghetti sauce and she said it was fantastic. I’ll take that as a compliment any day. Thank you Franca!

Mrs and the girl both reported that the spaghetti was fantastic. It was just what my Mrs was looking for. I can’t wait to have some on my break later tonight!


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I feel like I’ve uncovered the Caramilk Secret to getting perfectly oven roasted potatoes. In the past, my attempts at roasting potatoes either yielded undercooked potatoes or ones that were overcooked and burnt on the outside.

Then my wife found this recipe the other day on the Whole Foods app on her iPod touch. The recipe described two methods of cooking the potatoes. The first method got my attention right away because I was hopeful for a solution to my previous potato bombs. It seemed too simple to be the piece that would make the difference. One little step: Steam the potato pieces for 6 minutes, then roast in the oven. That’s it? I gave it a try with some nice red potatoes. Cut into wedges then steamed for 6 minutes. I tossed the steamed potatoes in a bit of olive oil, then seasoned with salt, pepper and chopped fresh rosemary and roasted on a baking sheet for 30 minutes in a 375F oven, turning the potatoes over halfway through. The potatoes turned out perfectly: Beautifully cooked on the inside, crisp and seasoned on the outside. Delicious!

A few days later, I tried the same trick with sweet potatoes and achieved the result pictured here. It was sweet potato nirvana. I will be cooking potatoes this way again and again. And now you know the secret  too. Go forth and roast.

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