Sauce Marcella is my name for a sauce that I started making several years ago after watching Marcella Hazan on TV. I think it was the early 90′s, and I was really into making authentic Italian food. Marcella Hazan is a true Chef and beats the newsby’s hands down and still one of the best
The early years of cooking great recipes was like belonging to a secret society, especially Italian. All we had were the printed books and magazines and a few TV shows now and then. And once and while a live cooking class from someone of famed notoriety. I have a few recipes from the past that still have not been blasted on to Google or Facebook. Apologize for not posting the past few months. Quilting and working and now back into being in the kitchen and baking. Gearing up for bread and candy and cookies. Have some new cookies to try and from the past, like the 60′s and 70′s. Much love to all.
Sauce Marcella Italian :
Here is this Recipe, use the best with this.
Wheels are great and Penne Rigate are also good.
2 Cups of Red Sauce Marinara, not from a jar. Thin side
1 cup of White Sauce made with Half and Half, add 1/4 cup of grated cheddar…mix well.
Add both sauces together and should be the color of Salmon. Heat well and have ready for pasta. You should keep some pasta water for the sauce thickness. When pasta is ready drain well and mix sauce into pasta.
Plate the dish and top with Parmesan Reggiano and fresh chopped flat leaf parsley and freshly ground pepper. Serve.
This is similar to Vodka sauce, but better.
Greetings to all,
Have been cooking new recipes and getting some new techniques down. They are not new, but new to me. Actually I have been watching some shows on TV and reading of course. I always believe in the best basics and good quality.
Jacques Pepin is again inspiring me to be a better cook and learn new ways to prepare the basics. Egg dishes I never knew existed along with ways to prepare chicken. I made a Apple Tarte Tatin last week that was superb. It was gorgeous and was delectable with fresh whipped cream. Here is a link to his site for Essentials http://blogs.kqed.org/essentialpepin/
I will post my egg recipes from Chef Pepin along with links to his site and recipes. For now here is a nice Fried Chicken Recipe. This is not Pepin related at all, but I am sure you will enjoy. Shana Tovah to all
The photo above is my Sweet Tea Fried Chicken… Here is the recipe
1 quart of strong brewed tea, not instant
1 cup of white sugar
1/2 cup of kosher salt
1 lemon quartered
Stir all this together when the tea is very hot. Disslove well. Add approx 2 cups of ice cubes and let this mixture become cool. Then I add chicken to thick zip-lock bags, be sure and add the same amount of liquid to each bag of chicken. Refrigerate over nite.
Before frying have additonal ingredients ready.
2 cups of white unbleached flour
1/4 cup of cornstarch
1 tsp. of salt
1 tsp. pepper
1 tsp of chili powder
egg and buttermilk mixture
First you want to add the dry ingredients to clean bags or sacks. Dredge chicken in the flour mixture and then go to buttermilk mixture then back to flour. Refrigerate at least 15 minutes before frying. Fry in batches.
Okonomiyaki is a cabbage pancake from Japan that is referred to as the favorite street food of the area. Lynne Rosetto Kasper is a chef and author and the creator of The Splendid Table, plus she puts together and creates a awesome podcast weekly.
Years back I found a great cookbook titled The Italian Country Table, well this is authored by Lynne Rosetto Kasper. When I saw that she had a podcast I knew it would be good.
Back to the pancake…. is not for a typical breakfast, well maybe at 2AM! You can see from the web results if you google this that it will turn up several sites that list a recipe. This recipe I am listing is a great place for you to start if you like this. Now I must admit I altered mine, most of them are made with pork or bacon. Some of them have shrimp added to them, but I wanted the true taste without meat. It was great, the pink that you see in my photo comes from Pickled Ginger. There are several oriental stores in my area to shop for ingredients that regular grocers don’t carry. They even have small kits to make these, they must be the rave amongst the Japanese. I did find things on the Japanese isle and they are not hard to identify.
Here is the site with recipe and notes about their pancake.
This recipe belongs to The Splendid Table, so if you want to make it, you know!