Great on pizza, pasta or along with meat, fresh tomato sauce is an essential kitchen staple that is easy to prepare and well worth the time.
Recipes: Mise En Place Posts
I got married to my beautiful wife in Hawaii (on the Big Island, as it’s called) in 2007. We sat down to dinner in Oahu, a week later, at a restaurant called Alan Wong’s. Out came the bread and a mysterious yellowish substance. Apparently we had been living under a rock – this was our first taste of aioli. And the taste was ridiculously good. We left the restaurant (a very fine one, by the way) knowing we’d have to figure out how to make the stuff at home.
Warning! This post contains material that may be harmful to the gluten-free.
Bread. It’s the chewy, crusty, essence of life – an ancient and timeless staple. When we make bread, it puts some part of us in touch with those countless generations that came before us. After all, entire civilizations have been fed by and built upon bread.
What I like about this bread recipe is the simple, rustic preparation. It just feels, smells and tastes so natural. It’s also easy and satisfying to make, requiring just a cast-iron pot, a few basic ingredients, and an oven.
Garlic is such a widely-used ingredient. It’s present in almost every cuisine around the world. And, in my opinion, it’s just like butter; the more garlic in a dish, the better. Simmering garlic in oil like this makes it so tender and ready for use in many dishes, especially Bistro-style, that call for confit. You not only get tender, flavorful cooked garlic for use later on, but you also get wonderful garlic-infused oil to use on breads, etc.
What’s the biggest difference between your food and the food at your favorite restaurant? Most likely, it’s the stock. Good restaurants have several huge cauldrons of freshly made stock bubbling all day, every day, waiting to be incorporated into nearly every dish they serve in one way or another. It’s real stock, made in large quantities from real bones, vegetables and seasonings. Good stock is what makes food taste special.
I’m going to show you how to make a dark veal stock, which is highly versatile, but the same concepts can be applied to any bunch of bones you have laying around. This is not the stock you would find in the kitchen of a 2 or 3 Michelin-starred restaurant, but it’s serviceable – and way better than the boxed stuff.