Busy Crazy Weekend!

  • This weekend was crazy! When we weren’t going to the farmer’s market or headed to the butcher or stopping by Whole Foods to get more supplies, the kitchen was in constant full swing.

It started with my wife making some zucchini and carrot muffins and then some cinnamon rolls. Read all about it over at Avante-Garde Living.
I made some chicken stock and tomato sauce.

Tomato Sauce:

  • 3 lbs of Roma Tomatoes
  • 1 Bushel of Celery – Chopped
  • 1 Bunch of Fresh Parsley – Chopped
  • 1 Bunch of Fresh Oregano – Chopped
  • 4 Onions – Diced
  • 8 Garlic Cloves – Minced
  • 12 – 15 Tbsp of Sugar
  • 1 Bottle of Red Wine
  • Salt
  • Pepper
  • Red Pepper Flakes

Start out by boiling a large pot of water. Add the whole tomatoes. Boil for a few minutes, just until the skin begins to separate. Transfer the tomatoes to an ice bath to stop the cooking process. Peel off the skin and squeeze out the seeds

In a pan, saute the onions and garlic until translucent.

Combine tomatoes with onions and garlic in a heavy bottom stock pot. Add the wine, sugar, parsley, oregano, red pepper flakes, and salt and pepper to taste. Simmer over low heat for 3 to 4 hours. If a heat difuser is available, it is strongly to avoid burning the tomatoes.

Once all of the ingredients have cooked together for a few hours, run the mixture through a food processor or blender. An immersion blender is the ideal tool for this job, if one is available. Once blended to the desired consistency, continue to simmer for another hour.

Chicken Stock:

  • 1 4 lb Fryer Chicken
  • 4 Onions
  • 4 Carrots
  • 1 Head of Garlic
  • 1 Bunch of Celery
  • 1 Turnip
  • 1 Bunch of Parsley
  • 3 Bay Leaves
  • Peppercorns
  • Salt
Cut all of the vegetables into quarters. Place the chicken into a large, heavy bottom stock pot and add all of the vegetables. Add parsley, bay leaves, peppercorns and salt. Add enough water water to cover, about 4 quarts. Cover and boil for 2 to 3 hours. Strain water in to another pot and discard solid ingredients. 

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