Help me with making some recipes

We were taught a very basic tomato sauce that can later be added to or reduced for any sort of application.

If starting with fresh, cut in 1/2 and roast with a bit of salt and olive oil to soften, then run through a mouli mill to remove skin (indigestible) and seeds (bitter).

If starting with canned, buy canned that have no preservatives and no calcium carbonate (chalking flavour at the end). Pass through a mouli mill to remove skins and seeds.

Sweat fine diced shallot or onion in olive oil in a pot, add minced garlic to sweat. I don't use much onion or garlic, just for flavour not for texture. This is tomato sauce, not spaghetti sauce. Add tomato and juice of the tomatoes and a bottle of white wine. There are flavour compounds in tomatoes that are only alcohol soluble. I use an inexpensive fairly flavourless pinot grigio. Add basil leaves and stems.

Simmer and reduce to desired consistency. Adjust salt to taste but remember you may reduce the sauce again if you want to make pizza sauce or whatever.

I then freeze it in 1 litre containers.

 

Coffee cake!






Very 70s. Came out good, but needed a glaze or something on top.

Powdered sugar made it look better, but the glaze is needed for dryness

 

Awesome

 

Starting to dive into some and make them. This week we've got a Quiche Lorraine (no onions, but whatever), chicken wings, stuffed mushrooms, and a few others on the docket this week and next.

But I saw this recipe for "potato balls", I thought they were going to be either fried or baked mashed potato balls of some sort - add cheese/cream, maybe. Add some chives, some salt (it's from the 70s New England so expect bland). I didn't really read the recipe until I needed to get the stuff at the store to make them.

I read the recipe......


It's just gnocchi.

 

Finally got that Quiche Lorraine successfully.
It was fine, but had a real 1970s feel. No extra salt (but plenty of bacon), no onions, no spinach, a LOT of cheese. I'd make a variety of it again, but the direct recipe - quite monotone (as @CTSpruceMica will understand )

 

Make homemade mashed buttery garlic potatos, let cool in fridge, by hand mix in shredded cheese, make balls about 2 inches in diameter, coat with bread crumbs(I like panko), lightly sprinkle with chipotle pepper flakes, place balls in buttered baking pan, 1 slice of butter on top of each potato ball, bake around 375-400° for 4-6 minutes till butter melts and bread crumbs are lightly browned, remove and spread shredded cheese on top, broil for about 2 minutes watching carefully that cheese melts and is just lightly toasted/burnt.

Enjoy.