Spaghetti Sauce

On Jun 29, 3:23 am, sf wrote:
but I still don't think parsley has a

Quoted message said:

place in tomato sauce - although I do love it in white wine & butter
sauces.

I googled "tomato spaghetti sauce+parsley+recipes" and at least 10
pages came up.

I think there are all sorts of tomato/spaghetti/sauce recipes.
Sometimes carrots will even be put in it -- I've done that.
Dee Dee

Vilco said:

A restaurant near here serves a wonderful revisited "arrabbiata": they
sautee some chopped garlic in olive oil then add tomato sauce, red hot
peppers, black ground pepper and parsley, and cook it about half an hour. It
goes against the belief that parsley should never be cooked (somebody
believes it is even hazardous for health), but it is simply wonderful.
--
Vilco
Think pink, drink rose'

I'm getting ready to put a little soup on, fresh tomatoes, fresh
parsley, veggies. I will cook the parsley in with the soup. In our
family, DH wants his added at the end; that's alright with me, but
I'll put some in to cook for a different flavor; i.e., some put cooked/
baked garlic AND fresh to dishes.
Dee Dee

Scott said:

Quoted message said:

Raw Onion Chutney

Quoted message said:

1 jumbo sweet onion, chopped finely
2 tablespoons white vinegar
1 tsp red chile powder (e.g., cayenne)
salt to taste

Quoted message said:

Add the vinegar to the onions. (You may prefer to hold back on some
of the
vinegar until you see how much you like in this dish.) Mix in the
chile and salt. Put mixture in refrigerator for an hour or four to
meld flavors.

Quoted message said:

This chutney doesn't keep well; try to use it in a few days.

Quoted message said:

Cindy Hamilton

At least the vinegar will soften up the onion.
What can I use this on? It doesn't look like it can be enjoy alone.- Hide quoted text -

- Show quoted text -

I use this as a condiment, an addition to an Indian meal. Or any meal
that you might put some pickles on the table. The main thing is that
it takes the sting/harsh taste out of most onions when you let them
sit in vinegar. I usually let mine sit overnight before use. And I
like to use red onions, too -- for looks, as well.
Dee Dee

Scott said:

Quoted message said:

Raw Onion Chutney

Quoted message said:

1 jumbo sweet onion, chopped finely
2 tablespoons white vinegar
1 tsp red chile powder (e.g., cayenne)
salt to taste

Quoted message said:

Add the vinegar to the onions. (You may prefer to hold back on some
of the
vinegar until you see how much you like in this dish.) Mix in the
chile and salt. Put mixture in refrigerator for an hour or four to
meld flavors.

Quoted message said:

This chutney doesn't keep well; try to use it in a few days.

Quoted message said:

Cindy Hamilton

At least the vinegar will soften up the onion.
What can I use this on? It doesn't look like it can be enjoy alone.-

I use it as a dip for pappadums.

Cindy Hamilton

"Dee Dee" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Jun 29, 3:23 am, sf wrote:
but I still don't think parsley has a

Quoted message said:

place in tomato sauce - although I do love it in white wine & butter
sauces.

I googled "tomato spaghetti sauce+parsley+recipes" and at least 10
pages came up.

I think there are all sorts of tomato/spaghetti/sauce recipes.
Sometimes carrots will even be put in it -- I've done that.
Dee Dee

I always use flat leaf parsley as well as fresh basil since I grow both and
have it on hand year around. In addition to the usual spices like oregano,
garlic I also added about a table spoon or two of the of rosemary, sage,
thyme, marjoram. I also use a small amount crushed red pepper and 1 teaspoon
of sugar per small 6oz can of tomato paste. As for the base, the tomato I
prefer fresh but will use canned whole tomatoes particularly roma as first
choice. I have used domestic brands of canned tomatoes to with good results.
I start with a large onion diced and large bell pepper diced and sauté them
in olive oil until soft. I then add the tomato paste and use the 6 oz can to
measure out the amount of wine I use. I follow this with the tomatoes and
spices but don't add the basil or parsley till about 30 minutes before done.
This makes a very thick sauce that I like but can be thinned with a little
pasta water or just plain water.

On Fri, 29 Jun 2007 10:01:36 -0700, Dee Dee <[email hidden]>

Quoted message said:

On Jun 29, 3:23 am, sf wrote:
but I still don't think parsley has a

Quoted message said:

place in tomato sauce - although I do love it in white wine & butter
sauces.

I googled "tomato spaghetti sauce+parsley+recipes" and at least 10
pages came up.

<shrug> I'd use more basil and oregano instead of parsley.

Quoted message said:

I think there are all sorts of tomato/spaghetti/sauce recipes.
Sometimes carrots will even be put in it -- I've done that.

I've had tomato sauce made with carrot too. You have to be VERY
careful with carrot because you can end up with sweet tomato sauce,
which is vile.

--
See return address to reply by email

sf said:

I've had tomato sauce made with carrot too. You have to be VERY
careful with carrot because you can end up with sweet tomato sauce,
which is vile.

I recall ruining a lovely chicken soup by adding too much parsnip once.
It became way too sweet!! A little is lovely.. too much is TOO much!

sf said:

Scott said:

BOBOBOnoBO® said:

On Jun 28, 1:35 pm, Scott <[email hidden]> wrote:
>> no herbs, spices, or alliums?
>> maxine in ri
> 2 tbs olive oil

Quoted message said:

Quoted message said:

Good.

Quoted message said:

Quoted message said:

> onion ?

Quoted message said:

Quoted message said:

Why onion? It's not just you, but so many people put onion in
*everything*.

Quoted message said:

So do I, I just don't know how much yet but I'm not worry about that.

Quoted message said:

Quoted message said:

> 1 tbs oregano
> 1-2 tbs basil
> 2 tbs parsley ?

Quoted message said:

Quoted message said:

Try bay leaves instead of the 3 above.

Quoted message said:

How about a bay leave with the above 3

It's up to you. Personally I don't use bay, but you could (in
moderation). I'd nix the parsley though. It brings nothing to the
table AFAIC.

Quoted message said:

Quoted message said:

> 1-2 tsp sugar

Quoted message said:

Quoted message said:

No sugar.

Quoted message said:

Need sugar to reduce acidity.

Wait until you've added all the spices and tomato paste to make that
decision. There is nothing worse than sweet tomato sauce.

Uh huh. What about chicken scraps that have sat in a garbage can in
the summer for three days?

Still, sweet tomato sauce is icky.

Quoted message said:

Quoted message said:

Quoted message said:

Also, omit the canned "sauce." Otherwise you are letting some food
conglomerate decide what "natural flavors" it should have.

Quoted message said:

That's what I'm pondering over the most.

Stick with the paste. You'll use it mainly to thicken your sauce.
I'd add the sugar after the paste because reduced tomatoes are sweet.
Tomato sauce doesn't bring anything to the table either, so don't
bother with it.... or use it as an extender.

Some people love garlic, some hate it.... I think there's never
enough, so a tomato sauce without garlic isn't complete for me.

You can always serve roasted garlic on the side as well.

--Bryan

Dee Dee said:

Blair P. Houghton said:

Quoted message said:

first if long cooking or sprinkle some fennel leaf herb on just a few
minutes before serving. Magic!

I've also been known to add a half tbs of balsamic vinegar.

I love fennel seed in spaghetti 'sometimes.' A girl years ago invited
me to her home where they were all FROM Chicago. I wondered what that
wonderful different taste was. She said that people from Chicago use
fennel in their Spaghetti Sauce. That's always stuck in my mind, but
never have I heard it since.

I picked up the habit when I started using sicilian sausage
in my sauce. Then I stopped using sausage because of
the fat content, but missed the fennel. Even the old,
ignored jar of came-with-the-spice-rack fennel I had in
the cupboard was good enough. Now I have some good stuff.

One thing I haven't tried is using sliced fennel bulb.
I saw Lydia B. do it on her show and I've wanted to
ever since. I did, however, steal her trick of searing
the tomato paste in the pan where the veggies and meat
are sauteeing before adding the liquids. It caramelizes
some of it, which is then deglazed and gives the sauce a
little maillard (so does searing the meat) and probably
some sweetness.

I came up with using balsamic one day when the sauce
tasted too flat. Tomatoes are all over the place and
need a punch every once in a while.

--Blair

Scott said:

Here's what I'm going to do then, start out with 28oz tomatoes
(undrained) and 6oz paste then make any adjustments if needed after an
hour or so. I would add more paste before adding canned sauce which is
my last resort.

It takes me about 12 minutes to put together sauce, from
starting to sweat the onions to adding the pasta. But I
only make a 14-oz can at a time.

With an hour cooking time you may end up adding liquid
rather than more paste. I liked the idea of a little wine.

Alcohol is supposed to cause a reaction in the tomatoes
that creates flavors not normally there. Unfortunately,
almost all the "vodka sauce" versions I've tried were also
cream sauces, which kinda defeats the purpose...

Pasta water works both ways. Thins it out a bit and
then binds it up but good. Timing serving can make the
difference. I don't get into pasty sauces, but I totally
dislike having sloshing liquid in the bowl washing sauce
off my ziti. Reminds me of every time I've ever seen
Mario Batali make pasta.

--Blair

In article <[email hidden]>,

Dee Dee said:

She said that people from Chicago use
fennel in their Spaghetti Sauce. That's always stuck in my mind, but
never have I heard it since.
Dee Dee

Huh. Surely it can't be just a Minnesota thang. (Not that all or most
Meeen-ah-sotans include it - but I have for years. Sometimes. "-)
--
-Barb, Mother Superior, HOSSSPoJ, defrosting the freezer on this
frabjous morning
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On Jun 30, 9:21 am, Melba's Jammin' <[email hidden]>

Quoted message said:

In article <[email hidden]>,

Dee Dee said:

She said that people from Chicago use
fennel in their Spaghetti Sauce. That's always stuck in my mind, but
never have I heard it since.
Dee Dee

Huh. Surely it can't be just a Minnesota thang. (Not that all or most
Meeen-ah-sotans include it - but I have for years. Sometimes. "-)

Problem is, some people put way too much fennel in. Here in StL, the
fennel goes into the sausage, which goes into the sauce.
Too much fennel is even worse than too much cilantro.

Quoted message said:

--
-Barb, Mother Superior

--Bryan

BOBOBOnoBO® wrote on Sat, 30 Jun 2007 07:30:43 -0700:

B> On Jun 30, 9:21 am, Melba's Jammin'
B> <[email hidden]> wrote:
??>> In article
??>> <[email hidden]>,
??>> Dee Dee <[email hidden]> wrote:
??>>
??>>> She said that people from Chicago use
??>>> fennel in their Spaghetti Sauce. That's always stuck in
??>>> my mind, but never have I heard it since. Dee Dee
??>>
??>> Huh. Surely it can't be just a Minnesota thang. (Not
??>> that all or most Meeen-ah-sotans include it - but I have
??>> for years. Sometimes. "-)

B> Problem is, some people put way too much fennel in. Here in
B> StL, the fennel goes into the sausage, which goes into the
B> sauce. Too much fennel is even worse than too much cilantro.

The trouble with "too much" is that it requires IMHO because of
differences in sensitivity. An example was Julia Child who,
judging by the amount she used was not very sensitive to
tarragon. Or perhaps, my whole family was over sensitive!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Jun 30, 1:15 pm, "James Silverton" <[email hidden]>

Quoted message said:

BOBOBOnoBO® wrote on Sat, 30 Jun 2007 07:30:43 -0700:

B> On Jun 30, 9:21 am, Melba's Jammin' B> <[email hidden]> wrote:

??>> In article
??>> <[email hidden]>,
??>> Dee Dee <[email hidden]> wrote:
??>>
??>>> She said that people from Chicago use
??>>> fennel in their Spaghetti Sauce. That's always stuck in
??>>> my mind, but never have I heard it since. Dee Dee
??>>
??>> Huh. Surely it can't be just a Minnesota thang. (Not
??>> that all or most Meeen-ah-sotans include it - but I have
??>> for years. Sometimes. "-)

B> Problem is, some people put way too much fennel in. Here in
B> StL, the fennel goes into the sausage, which goes into the
B> sauce. Too much fennel is even worse than too much cilantro.

The trouble with "too much" is that it requires IMHO because of
differences in sensitivity. An example was Julia Child who,
judging by the amount she used was not very sensitive to
tarragon. Or perhaps, my whole family was over sensitive!

James Silverton
Potomac, Maryland

Too much tarragon for me is almost no tarragon. I don't feel as strong
about it as some do about cilantro, but it is just not my herb of any
choice.
Dee Dee