Monthly Archives: October 2018

Learn Homemade Pasta Sauce Recipes For Everyday Cooking

Making your own pasta sauce recipe is an easy, healthy and cost-effective way to get dinner done. When you learn some basic procedures, it becomes simple to make a variety of sauces to suit almost any pasta. And since you are controlling the ingredients, you know exactly how this sauce ranks on the healthy scale. A great added bonus to going homemade is that making your own sauce will even save you money over buying the jarred variety. Really – there is no reason making homemade sauces shouldn’t become a part of your cooking toolkit – a skill you’ll be able to use almost every day. Let’s review the procedures of three of the most popular and common sauces you’ll encounter when making pasta.

Become a Master of the Marinara Sauce Recipe

A marinara sauce recipe starts (as all sauces start) from one of the five “Mother Sauces” of French culinary – in this case, tomato sauce. Tomato sauce is tomato conasse – a fancy way of saying coarsely chopped, de-skinned and de-seeded tomatoes – combined with a “base” (meat, vegetables, fish). So, let’s start with tomato concasse. The best way to remove skin from tomatoes is through blanching.
Here is the simple process for blanching a tomato:

Using fresh tomatoes, mark an “x” on one end and core the other end.
The tomatoes go into a pot of boiling water – not for them to cook, but for the skin to cook and peel off. You will see this start to happen at the “x” mark.
When the skin peels off that “x” mark, this is your indicator that the tomato is done cooking. This will vary by tomato due to size and ripeness.
Remove the tomatoes from the boiling water and “shock” them in an ice water bath to stop the cooking.
At this point, it should be very easy to peel away the skin and remove the seeds. If it’s not, the tomatoes have not boiled enough.
Coarsely chop and you’ve got tomato concasse.

The second step of this process to making a marinara sauce recipe uses the saute method:

Heat a small saute pan on the stove to hot.
Add a small amount of olive oil and coat pan.
Combine your tomato concasse with some vegetable broth and reduce until almost all of the liquid has been absorbed.
Add some canned tomato paste to thicken and other seasonings of your choice, such as basil and oregano.
Heat your marinara sauce recipe through and serve over your favorite pasta.

By following this procedure, you can easily have a homemade pasta dinner in under an hour – any night of the week!

Make any White Sauce Recipe with One Procedure

When you think of a white sauce recipe, most often what you are imagining has its roots in the French mother sauce, bechamel. Bechamel forms the foundation for every white sauce recipe – including the favorite fetuccine Alfredo or even the classic macaroni and cheese. The key to making this velvety white sauce smooth is knowing how much milk to add. This is something that is best determined with your eyes – not a recipe!
You start by melting butter on the stove and then removing it from the heat. As you add some flour – a little at a time – you will be watching for the mixture to thicken up to the consistency of wall paper paste. When it does, you’ve got roux and it is time to return to the heat. Your goal here is to cook the proteins out of the flour. You will know this has happened when the majority of the roux has turned from yellow to white. During the process, you will smell a toasty smell as the proteins cook out. Now you can start adding milk. This is the most important step in making this sauce so take your time here. You will continue to add milk – a little at a time – until the sauce stops thickening. So here’s the process:

Add some milk and stir.
Stop stirring and observe.
If sauce starts thickening back up over the heat, add more milk.
Continue steps 1-3 until the sauce doesn’t thicken back up (in step 3).

I like a garlic flavor to my white sauce recipe so here’s a trick for adding garlic, but not adding the lumps of chopped garlic. I simmer whole garlic cloves in the sauce for a bit and then remove them before serving. This will infuse a nice garlic flavor into my white sauce recipe. Finally, if you are making an Alfredo (or macaroni and cheese), this is where you would add your favorite cheese(s), stirring over heat as they melt.

A Buttery Garlic Sauce Recipe in Less then 30 Minutes

I saved my favorite garlic sauce recipe for last for a couple of reasons. First, it is a great sauce because you can make it rather quickly, using ingredients you most likely have on hand. However, this homemade pasta sauce recipe can be a little bit trickier than the first two, which makes some shy away from it. But, don’t worry. With a few tips, you’ll be making this one like a pro tonight!
Again, we start with one of the French culinary mother sauces – this time: beurre blanc, a saute of shallot (with garlic) and any liquid mounted with cold butter. The trick to this sauce is to always keep the butter yellow. If your butter stays yellow, it means that the sauce has not broken. Here is my best tip for keeping the butter yellow in your garlic sauce recipe. This is one time, we don’t start with a hot pan (as we normally would in saute method). The cold pan and cold butter hit the heat together. To melt the butter, without burning it:

Melt a little bit of butter.
Remove from hit and swirl around to melt more butter.
Return to heat for a couple of seconds to get the butter hot again.
Remove from heat and swirl around to melt more butter.
Repeat steps 1-3 until all the butter is melted.

When the butter is melted, you add your shallot and garlic and saute, but you don’t want to brown anything here. Controlling the heat (so as not to separate the butter) is the most important secret for success when making this sauce. Keep the butter yellow – can’t stress that enough! Once the shallots and garlic have cooked to become translucent in color, add a cold liquid (usually white wine) and then cold butter, cut in consistent squares. If the pan starts to get too hot (as evidenced by white specs floating to the top of the butter), you will remove it from heat and add more cold butter to cool the sauce quickly. You can always heat it back up again when you cool it – but you can’t fix it once it has actually broken. When you are satisfied with the consistency and flavor of the garlic sauce recipe you’ve created, add salt and white pepper to taste and serve on your favorite pasta.
With a little practice, you will become very good at whipping up a great pasta sauce recipe every night based on what you have on hand in your house. For everyday cooking, a great sauce paired with pasta makes for a great and complete meal. With these techniques and your creativity, there is no stopping the great cook in you from emerging!

3 Herbs and Spices Vegetarian Recipes to Serve at Your Next Party

Vegetarian FoodAdding a dish or two of vegetables to your menu also helps balance the food out, especially if you’re planning to serve meat-heavy dishes. A little nutrition at the table does not hurt anyone, too. So start shopping for more greens and get cooking!
Here are 3 delicious vegetable dish recipes using herbs and spices that your guests (vegetarian or not) will surely love:
Herb-Crusted Baked Vegetables
What you need:
2 carrots, thinly sliced
1 onion, thinly sliced
1 rib celery, thinly sliced
3 cups broccoli florets
2 cups cauliflower florets
2 tbsps. low-fat margarine
2 tbsps. water
1/2 tsp. dried basil
1/2 tsp. garlic salt
1/2 tsp. Italian herb seasoning
1/2 tsp. oil
Coat a square baking dish with oil. Arrange vegetables in the baking dish then sprinkle with water, basil, garlic salt and herb seasoning. Dot with margarine. Cover and bake in a pre-heated oven (450 degrees Celsius) for 25-30 minutes or until vegetables are tender. Serve warm.
Herbs and Spices Veggie Soup
What you need:
4 small yellow tomatoes, sliced
1 sweet potato, peeled and cut into cubes
3 cloves garlic, minced
2 stalks celery, diced
1 kale leaf, chopped
1 small onion, diced
1 cup sliced carrots
1 cup kidney beans
1/2 cup chopped parsley
4 cups vegetable broth
2 tbsps. olive oil
1/2 tsp. smoked paprika
Sea salt and ground black pepper to taste
Heat oil in a large pot over medium heat. Add in sweet potato cubes, celery, onion and carrots. Season with salt and pepper and for 6-8 minutes or until softened, stirring occasionally. Stir in tomatoes and garlic then season with paprika. Cook for another minute or so. Add in vegetable broth and kidney beans. Reduce heat to medium-low and simmer for about 30-40 minutes, stirring constantly. Remove from heat then add kale and parsley. Cover for 5 minutes. Serve warm.
Rosemary and Red Potato Galette
What you need:
8 cups thinly sliced red potatoes with skin on
2 leeks, thinly sliced
1/2 cup sour cream
1/4 cup chopped fresh rosemary
1 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. oil
Coat a non-stick skillet with oil. Arrange half of the potato slices onto the bottom of the skillet, overlapping the slices. Sprinkle half of the leeks, rosemary, kosher salt and black pepper over the first layer. Drizzle with half the butter then top with a dollop of sour cream. Repeat the process with the other half of the ingredients. Bake in a pre-heated oven (350 degrees Celsius) for 40-45 minutes until potato slices are cooked through. Cool for 5 minutes then serve.
Add these easy herbs and spices vegetarian dishes to your party menu and prepare to give out their recipes because your guests will surely be asking for them!

Some Culinary Arts Colleges Are The Gateway To A Rewarding Career

A little known fact is that a culinary career is not made possible by culinary talents in secret recipes handed down through many generations. Although these things can help a person who is seeking a fulfilling profession in the culinary arts, you are eventually prove one thing, as a loan will not be able to sustain you in keeping up with the challenges of the cuisine industry. Typically, what is needed is further education, formal education, on many subjects involved with cooking arts. This education can only be attained by attending any of the many culinary arts colleges in the world.
It is a myth that people who already know how to cook Miguel formal education on the matter. This could not be further from the truth. It is certain, however, that few days of enrollment with any of the culinary arts colleges would be enough to completely dispell such a myth. In education in the culinary arts would teach you so many things which you would take years of experience and exposure in the famous kitchens all over the world to impart, otherwise. Some of the knowledge needed and can be gained from culinary colleges such as cooking techniques, natural flavoring, food preparation,-ish preparation, the inner workings of the industry as a whole, packaging and even marketing.
The would-be chef is not the only one who stands to benefit from enrolling in culinary arts colleges. Restaurant managers and hotel managers, entrepreneurs, food conglomerate executives and even writers are sure to learn a world of knowledge once they’ve tried out any of the available courses. The color I arts are divided into many fields, with particular demands of a variety of ingredients, regional dishes, health concerns and the likes, many courses are made accessible to prospective students. There are indeed courses dedicated to certain cooking styles, regional recipes and food types, specialist: I arts classes offering short term programs. Usually an academic curriculum of many of these schools have an all encompassing course outline to follow.
In order for an education in the color I arts serve as your badge for a truly satisfying career, make sure that the culinary arts colleges you’re considering or accredited by the proper regulatory commission. For the United States, these commissions on the US Department of Education and the Council for higher education accreditation. You simply need to look for the seal in their advertising paraphernalia were the documents and ab_you have in mind. Litigation is a guarantee that such a college and here’s the academic and technical standards prescribed by the regulatory commission for the better facilitation of culinary arts education. In short, make sure you research the score you plan to expand in order to get an all encompassing course outline.