I use tomatoes in a lot of my cooking, and much of the time, I simply chop ‘em up and throw them in. However, there are times when my recipe works best without the tomato seeds. So I do a bit more work to remove the seeds from the tomatoes.
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Recipes and Techniques
Peppercorn sauces are a classic accompaniment to steaks…the Steak au Poivre is one of my favorites. But you don’t have to limit this great sauce to steaks. Obviously a peppercorn cream sauce would go great with most other red meats, but I like also like it with chicken and even some fish dishes.
There’s nothing quite like a great steak. Just thinking about them conjures up images of backyard grilling and dark, wood paneled steakhouses. In this recipe video, I make a pepper steak, actually a couple pepper steaks – both a New York Strip and a filet. I also use a pan roasting technique, rather than grilling outdoors. To be honest, I probably use this technique more often than grilling, because it’s so great to use the pan drippings to make a sauce.
There must be as many Italian meatball recipes as there are Italians. So by no means am I going to say my meatballs are “the best” – especially since I don’t have any Italian in my blood. However, I do think that I’ve got a great tasting version that is pretty simple to make. Feel free to add your own ingredients and techniques, but this recipe should give you a great place to start. FYI –
Ratatouille is one of my favorite vegetarian dishes, and while it takes a bit of time to prepare it’s well worth it. The combination of vegetables and the rich tomato, garlic and herb flavors is complex and wonderful. This version will take you right to Southern France, and goes great as a side dish, or even on its own with a bit of rice or pasta.
Once you have a pasta dough made, your next step is to roll it out into sheets, from which you can easily make long pastas, like spaghetti and linguini, or cut rounds for raviolis or other stuffed pastas.
I love to make a rich hearty potato leek soup on cold winter days. It’s a simple soup to make and its richness gives it a very homey and lovely feeling. Of course, you don’t need to restrict yourself to winter, or even to having the soup hot. A chilled potato leek soup is the classic French dish vichyssoise, and is a great alternative to try.
Here’s my version of potato leek soup.
Potatoes are sooo good. But they are also so common, that I’m always looking for new ways to make them. This recipe brings me back to my East Coast days, and great pub food. The dish is pretty easy to make, despite having to “bake twice”. Really we’re just adding about 10 minutes of prep and mixing, and a few more minutes of cook time, to a standard baked potato.
Fettucini and Pork Sugo is one of my favorite pasta dishes. I tend to make large batches of the pork sugo and store it in the freezer. In this video, I’ll pulled some out and use it to dress some Fettucini. I think this sauce goes awesome with long strand wide pastas like this. You can either make your own, or obviously buy some
I’m actually not sure where the word “sugo” comes from, or if there’s an official definition, but in my book a sugo is a pasta sauce that contains braised meat, and relatively little tomato. Also in my book, is that it’s one of my all time favorite pasta sauces. Here I’m making a Pork Sugo.