POORE@SCRI1.SCRI.FSU.EDU (DAVID) (08/22/90)
Hi! I can't post, so here is a (maybe 2) red sauce recipes. Quick Sauce: Heat a pan, add some olive oil until it is hot. Add a huge pile of crushed garlic, and sautee until it starts to get golden and smell sort of lemony. Add some onions. (my wife likes sauce that is devoid of chuncky vegetables, so I alter it to suit her taste. you should cut the vegs. howver you like them). Add some bell peppers, or banana peppers, or whatever kind of pepers you like. Then add some crushed red pepper, a little salt, and whatever herbs you want. Generally speaking I don't like to clutter my sauce with many different herbs. I usually just choose one or maybe two that are fresh, and that nite I have ____ flavored sauce. Add a little fresh ground nutmeg if you please, and then get the pan real hot and then delaze with some wine or whiskey! (my personal fav.). Let this make a lot of noise and then when it starts to evaporate, throw in a bunch of chopped or minced tomatoes. Toss it around a bit and let it cook down until the consistency of the tomatoes is mushy and then serve. Add mushrooms or zuchinni or whatever else you like to put in the sauce the pre-deglazing stage. Again, I usually keep it simple. This will usually only take 1/2 hour to make, and is good for serving a few...2-3. When I need a big pile of sauce, like for many people, or lasagne or something like that: Use a deep heavy saucepant (I use a 10-12 quart stockpot), and heat a lot of olive oil. Throw in obscene ammounts of crushed garlic. Add some onions and peppers. Add some crushed red pepper. Add some herbs...I prefer fresh basil or oregano. Failing that I'll use marjoram or thyme or resort to dried herbs. If you are making a lot of sauce, use many herbs as they will tend to fatigue if you cook the sauce a long time. (Add vegs. here if you want, zuchini, squash, eggplant, mushrooms, whatever) Again, heat the pot up and deglaze. For this type of sauce I usually use a lot of red wine. When it is bloiling well, and the wine is evaporating, reduce the heat to a simmer and add a lot of chopped or minced tomoatoes. The ammount will vary on what you need. Say, 3-5 lbs. Then take a whole garlic bud and trim off the roots, and the outermost layers of skin, but leave it intact enough so that it won't fall apart. Drop it in the pot, and add some fresh grated nutmeg. Let this simmer uncovered for a hour or two, tasting frequently with dunked bread. Stir so it doesn't stick to the bottom, and make sure the heat is such that little bubbles pop to the surface periodically. in a few hours it should have a nice velvety consistency. hope these are of use to you. Sorry if the format is a bother...I tend to prefer 'story' format recipes rather than lists and specific instructions. It will take a few experiments to get it right anyway, and you'll of course make your own modifications. David Poore INET: poore@gw.scri1.scri.fsu.edu