Everyday Pasta Sauce

Lately I have been making pasta sauce more or less from scratch - usually we use Rao's but for some reason I have been experimenting with making sauce using canned tomatoes and my own spice and vegetable combinations. The "best" tomatoes are San Marzano and if you use them the sauce does seem to taste better but I am not really sure as I have not yet done any side by side tests. Here are some tips I have picked up that make the sauce taste better. * If you use vegetable - I always use onion and garlic - be patient and cook them slowly on a low heat - it is worth it as they will be sweeter - * use regular or at most virgin olive oil as Extra Virgin is much too light and the flavor is lost * as you add spices to the sauce remember that they will taste differently after they have been in the pot for sometime and in the fridge. Be careful not to add too much salt or other spices until you have given them a chance to blend in. * you can add water if the sauce gets too thick and reduce the sauce if it is too thin - * one ingredient I believe makes the sauce is two or three anchovies added with the vegetables at the begging - these will liquefy and add body and richness - you do not have to tell anyone that you did it -

Here is my current recipe:

Ingredients
3-4 TB spoons of olive oil or a 2 second pout enough to coat the bottom of the pot
Salt (keep it handy)
Garlic 3 to 4 cloves
Start with a tablespoon and add from there Oregano Dried (you can use fresh and the sauce will take on this flavor even more)
Start with a tablespoon and add from there Basil Dried (you can use fresh and the sauce will take on this flavor even more)
three to four onions ed fairly thin
table spoon of sugar
start with a 2 tea spoons of red pepper flakes and add from there
2 to 3 anchovy fillets
2 cans of whole or crushed tomatoes (if you use whole you may want to blend the sauce after it is cooked)

Method
Heat pan on med to low flame
add olive oil after 2 to 3 minutes
add garlic
after 2 more minutes add onions
sprinkle with a two finger pinch of salt
let cook on low heat until translucent
add oregano, basil, sugar, red pepper and anchovies
Continue to cook at low heat stirring to combine
*If you have some leftover or rendered meat add it now -

Add tomatoes and give it a good stir
Bring to boil and turn down to simmering temp (keep a cover on it unless you want to reduce)
Continue to simmer - heat up - let cool and taste until it is the way you like it -
If you go too far with the spices you can add some sugar - just keep going - if you feel you have completely over spiced it you could add another can or two of tomatoes -
If you really don't like it get some chili, powder, cumin and Cayenne put in some meat and jalapenos and you have Chili -

French Onion Soup with Comte Gratin

French Onion soup is fantastic because you can make it ahead but don't skip on the gratin just because you don't have the proper bowls.

Recipe -
1 Stick of unsalted butter (you can use salted but should adjust for the difference)
4-6 onions sliced as thin as you can get them. You can use bag onions, red onions, shallots, larger onions or a mix
2 cloves of garlic sliced thin
Salt
3 sprigs of thyme
10 ounces of red wine (use an earthy wine that you like to drink)
2 quarts of Beef Broth (I suggest Better than Bullion)
4 to 6 ounces Comte or Gruyere Cheese Grated
Crusty French Bread Day Old works if you use your local Supermarkets Versions you should toast lightly

In a sturdy pot (La Cruset or something like that) over low heat melt the butter - add two finger pinch of salt and thyme
Once butter has melted (don't brown it!) add sliced onions and 2 finger pinch of salt - let the onions cook slowly on  low heat - no sizzling - about 20 to 25 minutes -
The onions should be translucent (clear) once they have cooked down add red wine - turn up the heat and bring the onions and wine to a boil for about 2 minutes - at this point you can either turn it on low or turn it off and let the wine evaporate - you should be left with awesome smelling onions that are red with minimal liquid - be patient - do not burn the onions -
Remove the Thyme
Add the Beef Broth and bring to a rolling boil for 2 to 3 minutes - turn down to low-medium and let it cook for 10 minutes - Soup is on! or you can leave it on the stove until you are ready to serve - just bring it back up to  a boil before serving

For the Gratin - slice baguette on an angle (bias) into 3/4 inch slices - not two thin - arrange slices on a cookie sheet and top generously with grated cheese - put under broiler until cheese is completely melted - you get extra credit if you can get the cheese to darken without burning completely

Put soup in a bowl add two of the cheese gratins and away you go!

Sufganiot (Hanukkah Jelly Doughnuts)

Potato Latkes are the more well known Hanukkah foods but don't leave out the Sufganiot (Hanukkah Jelly Doughnuts). These are typically smaller than the ones you find at DD. They are also made with better ingredients and taste awesome. There are a lot of recipes on the WEB but I don't think it is wise to  know how to make donuts.  Just look up a Jewish bakery in your area and get them there.

Let It Rest -

The secret to a juicy Turkey is letting the bird rest before carving.  It is not the basting which if you keep opening the oven can do more harm than good. Opening the oven lowers the temperature. The turkey will continue to cook and the juices will reabsorb if you let it rest for a minimum of 25 minutes and longer if you have over a 15 lb turkey.  If the juices start to run out when you make the first cut stop - have a drink - make some conversation - watch some football - and let it rest!

Turkey Tip: If you are or have gone with a frozen bird - start to thaw today (Monday)

Turkey Tip: If you are or have gone with a frozen bird - start to thaw today (Monday) - just put the frozen bird in the fridge and see where you are tomorrow (Tuesday) - if it is still very frozen tomorrow you can leave it out for a few hours - if you have not started to thaw by tomorrow - go with a fresh bird and save the bowling ball for a shelter! The Turkey should be at room temp before it goes into the oven - if it is cold it will take a lot longer and cook unevenly -

After Dinner Beer for Thanksgiving!?! Pere Jacques - Goose Island Brewery

After the Thanksgiving meal has been devoured and the pies are being laid out some might reach for a vintage port or a single malt but if you want to be unique and have a very satisfying accompaniment to your pie try a Pere Jacques - from Goose Island Brewery - Pere Jacques is a wonderfully complex beer with nice malt flavors that can be paired with your bird or will go really well with a slice of spicy pumpkin pie or some decadent chocolate concoction. It come in a 22 oz or 12 oz bottle and should be served in a wide mouth wine glass - also great with a sharp cheese like a blue or gruyere - there are four beers in Goose Island Vintage line-up Pere Jacque, Sofia, Matilda and Fleur - 8% ABV

How to carve a Turkey

This video from the Culinary Institute of America is excellent. Don't let your drunk Uncle Mike screw it up.
http://www.youtube.com/watch?v=wQzwCATOpq0&feature=player_embedded