Simple Marinara

We are creatures of habit. We wake up at our normal time, do the same things, shop at the usual stores, and eat repetitively. When we find a product, whether it be a shirt, a tool, or a food, we tend to stick with it. So it surprised me the other day when D announced that he was sick of our favorite marinara.

What? I thought the sauce was just perfect. Tomato-y, a little oily (but in a good way), perfect on its own or as a base. I'll admit, I was a little sad at the thought of finding another sauce. That is, until I remembered this recipe, which I had bookmarked a few months before. It was easy to make and the ingredients plain; the reviews promised the taste was anything but. I made it one Sunday afternoon along with some homemade ravioli. It was simple enough to complement the fresh noodles and cheeses, but vibrant enough to jazz up the box o' whatever I threw together later that week in a weekday rush. Turns out I didn't miss that old jar of sauce too much!

Marinara Sauce
Adapted from Marcela Hazan’s Essentials of Italian Cooking

28 ounces whole peeled tomatoes
5 tablespoons unsalted butter
1 medium yellow onion, peeled and halved
Salt to taste

Combine the tomatoes, onion and butter in a heavy saucepan over medium heat. Bring sauce to a simmer, then lower the heat. The sauce should be at a slow, steady simmer for about 45 minutes, or until droplets of melted butter float. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon.

Remove and discard the onion. Salt to taste.

Homemade Pasta

Italian cookbook

Spinach, Chard and Ricotta Tortellini

http://homecooking.about.com/od/pastarecipes/r/blpasta51.htm

http://www.annamariavolpi.com/ravioli.html


http://www.bigoven.com/recipe/11813/ravioli-with-spinach-and-ricotta-filling

Dulce de Leche Apple Crisp

Find that recipe!

Grasshopper Brownies

This is another dish I made and brought to the baby shower. By my own admission, I went a little crazy... but these were really, really good :)

Grasshopper Brownies


Brownies
1 1/2 sticks (3/4 cup) unsalted butter
10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped
1 1/2 cups packed light brown sugar
3 large eggs, lightly beaten
1 1/4 teaspoons vanilla
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
3/4 teaspoon salt

Mint Ganache
1/2 cup heavy cream
10 oz white chocolate, chopped
1 teaspoon peppermint extract

Chocolate Ganache
1 cup heavy cream
10 oz bittersweet chocolate, chopped

For the brownies, first, preheat the oven to 375 with the oven racks in the center. Grease a 9x13 pan, or line with foil for easy removal.

Melt the butter and chocolate in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat and stir in the brown sugar. Whisk in the eggs and vanilla, then the flour, cocoa, and salt. Spread the batter evenly in the prepared pan and bake 20 minutes, or until a toothpick inserted in center comes out clean. Cool completely.

For the mint ganache, first, bring the cream to a simmer in a small saucepan. Remove from heat and pour over white chocolate in a bowl. Let melt for1 minute, then whisk until smooth. Stir in the peppermint extract and chill until thick, about 1 hour.

For the chocolate ganache, bring the cream to a simmer in a small saucepan. Remove from heat and pour over chocolate in a bowl. Let melt for 1 minute, then whisk until smooth. Chill until thick, about 30 minutes.

Finally, to assemble the layers, spread a thin layer of mint ganache over the top of the brownie. Chill until firm, about 30 minutes. Then spread chocolate ganache over mint and chill until firm, about 2 hours.