I've decided to get away from the cold, methodical post format and take a more informal approach.
This dish I decided to do after asking Chef Alex Guarnaschelli on Twitter.com what I should make. Graciously she responded! She suggested the Yellow Tomato Sauce or the Oven "Fried" Pizza. The pasta dish really intrigued me so I went with that.
Of course as the budding wanna-be chef that I am, I have never made my own tomato sauce. After making this, it's hard to use pasta sauces from a jar. Not only do I feel it tastes better, but it's more rewarding.
Things went well and this was a very fun dish to make. I learned how to prepare yellow beefsteak tomatoes. I had no idea what I was doing so I left some of the core in. It really didn't turn out so bad though, it just made it harder to get the seeds out. I was also excited about getting to blanch something for the first time. I have no idea why blanching fascinates me.
The other mistake I made was due to leaving the bottom part of the instructions on my printer. Because of that I did a couple things wrong. First, I put the vinegar in while simmering the sauce. I was supposed to put it in at the puree stage. Second, I put the bay leaves into the simmering stage. When I realized my mistake, I removed them from the sauce. I think they only were in there 5 minutes or so. I was worried this ruined the leaves, so I just threw them in the garbage.
Other than that everything was perfect! I was worried about putting the hot sauce in the blender to puree. I've heard so many times to not blend hot liquids, but I've seen chefs on TV put a towel over the top and so I did the same. It worked fine and nothing exploded.
The finshed product looked and tasted amazing. The vinegar gave it a little tang, the tomatoes gave it a unique sweetness, and the red pepper gave it some spice. All those things together made for an amazing dish.
This dish I decided to do after asking Chef Alex Guarnaschelli on Twitter.com what I should make. Graciously she responded! She suggested the Yellow Tomato Sauce or the Oven "Fried" Pizza. The pasta dish really intrigued me so I went with that.
Of course as the budding wanna-be chef that I am, I have never made my own tomato sauce. After making this, it's hard to use pasta sauces from a jar. Not only do I feel it tastes better, but it's more rewarding.
Things went well and this was a very fun dish to make. I learned how to prepare yellow beefsteak tomatoes. I had no idea what I was doing so I left some of the core in. It really didn't turn out so bad though, it just made it harder to get the seeds out. I was also excited about getting to blanch something for the first time. I have no idea why blanching fascinates me.
The other mistake I made was due to leaving the bottom part of the instructions on my printer. Because of that I did a couple things wrong. First, I put the vinegar in while simmering the sauce. I was supposed to put it in at the puree stage. Second, I put the bay leaves into the simmering stage. When I realized my mistake, I removed them from the sauce. I think they only were in there 5 minutes or so. I was worried this ruined the leaves, so I just threw them in the garbage.
Other than that everything was perfect! I was worried about putting the hot sauce in the blender to puree. I've heard so many times to not blend hot liquids, but I've seen chefs on TV put a towel over the top and so I did the same. It worked fine and nothing exploded.
The finshed product looked and tasted amazing. The vinegar gave it a little tang, the tomatoes gave it a unique sweetness, and the red pepper gave it some spice. All those things together made for an amazing dish.
Click to zoom
Again great recipe Chef Alex!
Again great recipe Chef Alex!
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