CHEF JOHN'S TOMATO SAUCE
This is one of my most requested food wishes, my all-purpose basic tomato sauce. Whenever I make a meat sauce, this is my base. You can only stir this with a wooden spoon, otherwise it's bad luck.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook until onions are very soft, about 15 minutes, stirring occasionally. Mix garlic into onion mixture and cook just until fragrant, about 1 more minute.
- Pour tomatoes and their juice into a large mixing bowl and use your hands to crush the tomatoes until they look pureed.
- Mix sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes into vegetable mixture. Raise heat to medium and cook just until liquid has evaporated. Stir in tomato paste and bring to a simmer. Pour in San Marzano tomatoes and parsley. Bring sauce to a simmer, turn heat to low, and simmer for 1 1/2 hours, adding a little water as the sauce cooks down. Stir occasionally.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 13 g, Cholesterol 0.3 mg, Fat 7.1 g, Fiber 2.8 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 674 mg, Sugar 7.3 g
CHEF JOHN'S ROMESCO SAUCE
One of the all-time greatest summer sauces, this Spanish classic is perfect with anything off the grill, especially vegetables and seafood. It also makes for an unbelievable sandwich spread, as well as a perfect secret ingredient for your favorite potato or pasta salad dressings. Whether we're talking the level of heat, or ratio between the ingredients, or how smooth or course you grind it, you shouldn't hesitate to adapt this to your tastes.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 8h30m
Yield 24
Number Of Ingredients 9
Steps:
- Turn on a gas stove and roast bell peppers over the open flame until soft and blackened, about 5 minutes per side. Peppers should emit steam when pressed. Transfer peppers to a bowl, cover, and let cool to room temperature.
- Combine oil and garlic in a skillet. Turn heat to medium and cook, stirring constantly, until garlic just starts to turn golden brown, about 3 minutes. Move garlic to a ramekin using a slotted spoon, leaving all the oil in the skillet.
- Toast bread in the oil until golden brown, 2 to 3 minutes.
- Peel peppers under running water. Cut peppers open and remove the seeds. Chop into cubes and transfer to a food processor. Add garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt. Pulse on and off until sauce is well combined and reaches your desired texture.
- Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight.
Nutrition Facts : Calories 78.8 calories, Carbohydrate 3.4 g, Fat 6.9 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 91.3 mg, Sugar 1.2 g
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CHEF JOHN'S BEST ITALIAN RECIPES
From allrecipes.com
Author Carl HansonPublished 2020-04-29Estimated Reading Time 7 mins
- Chef John's Chicken Cacciatore. Chicken cacciatore is Italian-style comfort food. Serve this simple, delicious one-pot chicken dish with pasta, polenta, rice, or even mashed potatoes.
- Bolognese Sauce. "This Bolognese sauce is dedicated to the late great Marcella Hazan," says Chef John. "She was considered the Julia Child of Italian food, and at a time when most Americans thought 'Bolognese' was spaghetti sauce with chunks of hamburger, Marcella taught us just how magnificent this meat sauce could be.
- Chef John's Minestrone Soup. "This is the type of dish I never make the same way twice," says Chef John. "To make minestrone soup precisely same way every time, using a very specific list of ingredients and amounts, is to trample on the soul of this Italian classic.
- Peposa Dell'Impruneta (Tuscan Black Pepper Beef) "This recipe produces one of the more uniquely flavored braised beef dishes I've ever had," says Chef John.
- Chef John's Lasagna. "There are only two things you need for great lasagna: a thick, rich, super-meaty meat sauce and lots of it, and a ricotta filling where only the finest cheeses are welcomed," says Chef John.
- Pork Saltimbocca. "In Italy, 'saltimbocca' means 'jumps in the mouth,'" explains Chef John. "This tender, juicy and delicious pork tenderloin is finished with a rich meaty sauce and will certainly please your palate.
- Chef John's Beef Braciole. "This is stuffed, rolled beef that's cooked in a little bit of tomato sauce," says Chef John. "It is one of my all-time favorite Italian recipes, and a great dish to learn, since it can be varied in many delicious ways.
- Pork Agrodolce. "Agrodolce, a generic Italian term for any type of sweet and sour condiment, really shines when used for braising chunks of succulent pork shoulder," says Chef John.
- Tuscan Fish Stew. "I spent a few days in Florence about 30 years ago, and while I don't remember much, I do recall my surprise at how delicious the Tuscan fish stew was," says Chef John.
- Chef John's Spaghetti al Tonno. "Spaghetti al tonno is one of my all-time favorite go-to pasta dishes," says Chef John. "I love a classic meat sauce as much as the next half-Italian, but when I want something quick and easy for a weeknight meal, I reach for the tuna.
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2022-07-15 Bake in oven until light-brown and toasted dry. (7-8 minutes) 2. In meantime, *heat a dry skillet and toast sliced almonds in skillet until lite brown, …
From chefdehome.com
Cuisine MediterraneanCategory DipServings 2Total Time 18 mins
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Cuisine MediterraneanCategory DipServings 2Total Time 18 mins
- Preheat oven at 350 degree Fahrenheit. Slice **day-old bread into cubes. Spread on baking sheet. Bake in oven until light-brown and toasted dry. (7-8 minutes)
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CHEF JOHN'S ROMESCO SAUCE GOOD RECIPES
2019-03-01 Turn on a fuel stove and roast bell peppers over the open flame till smooth and blackened, about five minutes in keeping with side. Peppers ought to emit steam when pressed.
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