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Chef2Chef Recipe Club - Volume 2 Issue 0623 - March 27, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net ----------------------------------------------------------------------- Good Day Recipe Club! More Sauces! Today let's do a couple sauces with tomato and a hollandaise or two. First let's do a quick and easy Pizza Sauce. I'll throw in a dough recipe too! All you need is the cheese and toppings! ----------------------------------------------------------------------- Crisp Pizza Dough Yield: One 16 inch crust Ingredients 1/2 tsp. granulated sugar 1 pkg. active dry yeast 1 cup lukewarm water (110-115 degrees) 3 1/4 cups all-purpose flour 1 tsp. salt 1 tbsp. olive oil Instructions: Dissolve the yeast and sugar in lukewarm water and set aside for 5 minutes. In large mixing bowl, combine 2-3/4 cups flour and the salt; stir yeast mixture and oil into the flour until a dough forms. On a lightly floured work surface, knead the dough about 10 minutes, working in remaining flour until dough is not sticky. Place in a lightly oiled bowl, cover with plastic wrap and let rise until double in size, about 40 minutes. Punch the dough down and on a lightly floured surface form the crust with the palms of your hand or a rolling pin. Note: If using a Pizza Stone, preheat your oven with the stone in it about one hour before you want to cook the pizza. --------------------------------------------------------------------- Easy New York Style Pizza Sauce Ingredients 1 28 ounce can Italian Plum Tomatoes 2 tbsp. Tomato Paste 2 cloves fresh garlic, chopped finely 1 tsp. of dried basil (or oregano, or a mixture of both) Salt and Cracked Peppercorns to taste Instructions Put the tomatoes in a saucepan and crush them with your hands. Warm the tomatoes over medium heat. Add the rest of the ingredients and stir to incorporate. Bring the sauce to just under a boil and allow to cook for about an hour it thickens. Adjust seasoning. If not using right away, store in a glass jar in the refrigerator for up to one week. Will freeze nicely for up to 3 months. ----------------------------------------------------------------------- Tomato Sauce Marinara Style A Marinara Style Tomato sauce is different from a typical tomato sauce in that it is cooked much quicker and has a chunkier texture and is thinner. A tomato sauce might start with pureed tomatoes and requires a longer cooking time. Marinara is easy to make and is flavored only by the tomatoes, garlic, a little red pepper, salt, a pinch of sugar and I like to add a little fresh basil. This recipe is an adaptation from Lidia Bastianich's recipe. Ingredients: 3 Tablespoons of Olive Oil 6-8 large cloves of garlic, chopped in small dice 1- 35 ounce can of peeled plum tomatoes, crush the tomatoes with your hands Salt, Crushed red pepper and a pinch of sugaar, to taste 8 leaves of fresh basil In a heavy pot, heat the olive oil and cook the chopped garlic for a few minutes, until it just stars turning brown. Carefully add your tomatoes and the liquid to the pot. Bring to a boil and reduce to a simmer. Add the seasonings and stir. Simmer for about one half hour. Stirring from time to time. Add the basil a few minutes before you are done and cook for only a minute or two longer. Adjust the seasoning. Note: I like to add more garlic and basil to this recipe, but that is my choice. Also for me to taste a tomato sauce for flavor, I dip a piece of crusty Italian Bread into the sauce. Problem with that is it fills me up if I taste too much! Options: Sure you have some! To turn this basic recipe into a more traditional tomato sauce, blend the tomatoes in your blender first and add a little water, Maybe a cup. Let the sauce cook longer, hit it with a little oregano if you like. You can add cooked sausage or meatballs to it. If it is a little thin, tighten it up with some tomato paste, a little at a time. ----------------------------------------------------------------------- Butter Sauces are the fifth and last Mother Sauce. They are different in that they use no stock or milk, the major ingredient is butter. I used to think Hollandaise was an egg sauce, but egg is actually used for flavor and as a thickener. For a Hollandaise, I'll suggest using clarified butter which is made using the following instructions: To Clarify Butter: Melt the unsalted butter in a saucepan over medium heat. Do not boil. Remove the the frothy skin that comes to the top with a grease skimmer or small mesh strainer. Then carefully pour off the clear butter, leaving the milky water behind. You don't want this liquid in your Hollandaise, as it will change the consistency and flavor of the sauce. I'm going to give you a recipe for Hollandaise that you can make in your blender. It is almost fool-proof (depending on the fool) and you can make simple changes to add different flavors, etc. ----------------------------------------------------------------------- HOLLANDAISE Serves 8 Preparation Total: 10 1 pound unsalted butter, clarified and hot 8 each egg yolks 1 each lemon, juiced 1/2 teaspoon salt 2 dashes cayenne 3 to 4 drops bottled hot pepper sauce Put the egg yolks, juice, seasonings into a blender. Cover and blend until egg mixture is frothy. SLOWLY pour HOT melted butter into the egg mixture while the bender is running. The sauce will thicken as the butter blends with the uncooked egg yolks. Store the sauce in a warm but not too warm place, or the sauce will get lumpy. Best results if made as close to serving as possible. Notes: For southwestern twist, add a half of a jalapeno pepper, seeded, in the first step before blending. Great on shrimp and steaks! To turn it into a Choron Sauce, which is great on a Filet Mignon, add a good pinch of tarragon and a tablespoon or two of tomato sauce. I add a Red Pepper Concentrate from FlavorSolutions.com which I put over eggs benedict made with a thin Chorizo patty instead of Canadian bacon. A big hit! There is a link to FlavorSolutions.com below. ----------------------------------------------------------------------- *** FlavorSolutions.com In 1951, MINOR'S® revolutionized the way meals were prepared by introducing superior quality meat-first food bases. We faithfully recreated the fine flavors chefs spend hours skillfully creating to provide you with recipe-ready stock. These products deliver a stock superior in quality to canned broth and at up to 75% less cost! Minor's products are now available to foodservice operators and home gourmets quickly and conveniently through our on-line partner, Flavorsolutions.com. http://html.chef2chef.net/goto.php?id=79 ----------------------------------------------------------------------- *** Club Sauce Caterers, professional chefs and home cooks can enjoy consistent culinary success with our French classic demi-glace, stocks and sauces. We also offer truffle sauce and oil, French butter crèmes, condiments, saffron, Asian, and BBQ sauces that will satisfy the most discriminating palates. http://www.clubsauce.com ----------------------------------------------------------------------- We have a new sponsor at Chef2Chef.Net called Kitchens-Today.com and I thought you should know about them. They have over 30,000 kitchen-related items available by Brand, Category, Price Range and even a clearance room. You can also use their fantastic Wedding Registry or register to WIN a free Honeymoon! 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