Wednesday, December 14, 2011


This is from TIm who has the cookbook from Rao's in New York (Frank Pellegrino is the owner and also an actor). I don't care to buy pasta sauce anymore because this is so easy and really satisfying.

1/4C olive oil
1/2 onion diced
2 garlic cloves minced
35 oz plum tomatoes "hand crushed" - I buy 28 diced because that's what there is
1/2t oregano
4-6 basil leave (not necessary but nice - I usually don't)
splash of red wine or balsamic (my invention)

sauté the onions then simmer everything else for 45 minutes. Don't cheat on the time - it's the most important part!

There are no photos. :(


I think that I can roast a pretty good chicken - and have many ways of doing it. My favorite, though, is Gordon Hamersley's. Puree a bunch of parsley, 3 garlic cloves, 3 shallots (I usually skip these and add more garlic), 1T herbs de provence, 1t dried rosemary, one lemon zest, 3T dijon, 6T olive oil, 2t kosher salt and 2t pepper. Taste it - delicious. Slather it over a chicken - there will be leftover because the official recipe is for two 3 lb chickens but I like more. Let the chicken sit out for an hour (or in the fridge for two) then roast it on (my invention) lemon slices in a 350d oven for 1 1/2 hours - give or take 1/2 an hour. When it is done, remove the chicken and make a sauce of chicken broth and butter. If you don't have a thermometer you really need one - it should be 165d - 170d (although I am fine with 160d).

Really delicious.

The second photo had flash - it doesn't look that weird.


Paul makes bread! He says that it is really easy and I say that it is really delicious - crunch crust and hot, soft innards.