* 2 cups canned plum tomatoes (whole, peeled, chopped, with their juices about one 28-oz. can)
* 5 tablespoons unsalted butter
* 1 medium yellow onion, peeled and cut in half
*1-2 Tb. molasses
*1 Tb. balsamic vinegar
* salt, to taste
Preparation
#1 Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan.#2 Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato.
#3 Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed.
#4 Add molasses, and balsamic vinegar
#5 Carefully puree one batch of sauce at a time in a food processor, return to heat and serve immediately.
Read More http://www.epicurious.com/recipes/member/views/MARCELLA-HAZAN-SIMPLEST-TOMATO-SAUCE-EVER-1273750#ixzz1YMCo5Lcz
Turkey and White Bean Chili
- 1 tablespoon vegetable oil
- 2 medium onions, chopped
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 1/2 pounds lean ground turkey
- 1/4 cup chili powder
- 2 bay leaves
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground cinnamon
- 1 28-ounce can whole tomatoes
- 3 cups beef stock or canned beef broth
- 1 8-ounce can tomato sauce
- 3 15-ounce cans small white beans, rinsed, drained
- Chopped red onion
- Chopped fresh cilantro
- Plain low-fat yogurt or light sour cream
Preparation
Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.
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