#sauced cookbook

[lazylittledragon]

i've spent the past few weeks learning to make pasta from scratch and i think everybody should do it actually!!

[andnowanowl]

[thedannyphantomcookbook]

42 Ingredient Nasty Burger Sauce Recipe

I figured this would be one of the most challenging recipes to create. As described in the show, "If those 42 secret herbs and spices in our nasty sauce overheated, it could cause an explosion that could take out a whole city block!" - Irving "Third Degree" Burns. And while I may be an amateur home chef, I don't know how feasible something like that is. BUT I did create a 42 ingredient burger sauce. Here are all 42 ingredients and the recipe!

Red onion

Thyme

Olive Oil

Garlic

Smoked Paprika

Brandy

Hot sauce

Ground pepper

Egg

Red or white wine vinegar

Salt

Neutral oil

Lemon juice

Crushed tomatoes

Water

Sugar

Sherry vinegar

Onion powder

Garlic powder

Celery salt

Mustard powder

Cayenne

Clove

Mustard seeds

Turmeric

Honey

Herbs

Honey

Beer

Cider vinegar

Cucumber

Onion

Distilled white vinegar

Cornstarch

Red bell pepper

Celery seed

Dill seed

Parsley

Dill

Fennel

Rosemary

Tarragon

And here is the recipe!

Nasty Sauce

1 red onion, finely chopped

Thyme sprigs

Rosemary springs

Olive oil

Garlic

1 teaspoon of smoked paprika 

Brandy

6-8 Tablespoons Mayo

2-3 Tablespoons Ketchup

2-3 Tablespoons Relish

Hot sauce, to taste

Ground pepper, to taste

Method:

In a sauce pan, heat olive oil under medium heat. Add the red onion and thyme springs, season with salt and pepper, and immediately cover and lower the heat to low. Leave to cook for a few hours, or until everything turns into a nice jammy texture. After a few hours have gone by, remove lid and discard thyme. Add in garlic and smoked paprika and turn the heat back up to medium. Add in the splash of brandy, and cook for 30 seconds, scraping up any burnt bits stuck to the pan. When the bottom of the pan looks clean, transfer the contents to a food processor with the mayo, ketchup, mustard, relish, hot sauce and ground pepper. Blend until everything is smooth and creamy and transfer to a container.

For the 42 Ingredient Recipe, you can make homemade Mayo, ketchup, mustard, and relish with the recipes provided below.

Homemade Mayo

 - 1 large egg at room temperature

 - 1 tablespoon mustard

 - 1 tablespoon red or white wine vinegar

 - 1/4 teaspoon kosher salt, or more to taste

 - 1 cup (240ml) neutral flavored oil, grapeseed, safflower or canola are best

 - 1 teaspoon fresh lemon juice, optional

Method

In a small food processor, add your egg and blend for 20 seconds. Add your mustard, vinegar, and salt and blend for another 20 minutes. Scrape the sides and bottom and resume blending. As it blends, slowly add in the oil, drip by drip, until a quarter of the oil has been emulsified. One the mixture has start to come together, you can start adding the oil in a thin stream. Once all the oil has been added, continue to blend for another 10 seconds. Taste to see if it needs lemon juice, salt, or vinegar. If the mayo seems to thin, you can drip in more oil. Store covered in the fridge for two weeks.

Homemade Ketchup

 - 2 (28 ounce) cans crushed tomatoes

 - ½ cup water, divided

 - ⅔ cup white sugar

 - ¾ cup sherry vinegar

 - 1 teaspoon onion powder

 -  ½ teaspoon garlic powder

 - 1 ¾ teaspoon salt

 -  ⅛ teaspoon celery salt

 - ⅛ teaspoon mustard powder

 - ¼ teaspoon finely ground black pepper

 - ¼ teaspoon cayenne pepper, or to taste

 - 1 whole clove

Method

Pour tomatoes into a slow cooker. Rinse out the cans with the ¼ cup water and pour it back into the slow cooker. Add your sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne and whole clove, whisking to combine. Cook on high, uncovered for 10 to 12 hours, or until thick. Stir every hour or so. Use an immersion blender to break down any chunks of tomato that did not break down in the cooking. Finally, use a fine mesh sieve to strain out any other lumps. Transfer to a bowl and allow the ketchup to cool completely. Taste and adjust for seasoning.

Homemade Mustard

 - 6 Tablespoons mustard seeds

 - ½ cup mustard powder

 - 2 teaspoons of salt

 - 1 teaspoon ground turmeric

 -  2 tablespoons honey (optional)

 - ¼ cup minced herbs such as parsley, dill, fennel and tarragon.

 - ½ cup water or beer

 - 3 tablespoons of cider vinegar

Method

Using a mortar and pestle, spice grinder, or a bag and meat hammer, grind the mustard seeds, leaving them mostly whole. Pour these into a bowl with the mustard powder, salt, turmeric, honey or herbs. Pour in the water or beer and stir well. When everything is incorporated, let it sit for up to ten minutes. The longer you let it sit, the mellower it’ll taste. When you’re ready, pour in the vinegar. Pour into a glass jar and store in the fridge for 12 hours before use. This will keep for one year.

Homemade Relish 

 - 2 cups finely chopped cucumber (about 3 Kirby cucumbers)

 - 1/2 cup finely chopped onion

 - ½ cup of red bell paper, finely chopped.

 - 1/2 cup distilled white vinegar

 - 1/4 cup sugar

 - 1 Tablespoon of celery seed

 - 1 Tablespoon of dill seed or dill weed.

 - 1 teaspoon cornstarch dissolved in 1 teaspoon water

 - Salt

Method

Set a sieve over a bowl and place your cucumber, onion, red bell pepper, and ¾ teaspoon salt and allow it to drain for 3 hours. As the salt mixes with the cucumber and onion, liquid will release. After the three hours, wrap the cucumber and onion in a kitchen towel and squeeze out as much excess liquid as possible. Set aside.

In a small saucepan, heat the the vinegar, sugar, and ¼ teaspoon salt to a boil until the sugar has dissolved, and there is about ½ cup of liquid left, about 3-4 minutes. Add the cucumber onion mixture and simmer for about 2 minutes. Stir in the cornstarch mixture and simmer for another minute, stirring. Transfer the relish to a bowl and chill, uncovered until cold, about 1 ½ hours. The relish will keep for one month.

[afinickyguide]

episode 106: kobold bay scorpion sauce 🦀🧀✨

[misforgotten2]

I remember the days when the Sauce Man would leave bottles of ketchup and tartar sauce on our door step every morning. You can’t get service like that anymore. And sometimes a free jar of capers for us kids.

The Fireside Cook Book - 1949

[fuckkbrunch]

I thought this would be quick...

Please ignore my blurry headers, I swear I'm working on it.

So this is a two in one, since you need to make the sauce recipe from the back of the book as well. I hadn't banked on it still being 40°C outside, and as you may recall, my kitchen has no windows.

Luckily Tony says this sauce should take no more than 45 minutes, and ideally much less. The meatballs however, took quite some time.

I think this is entirely too much onion for meatballs, but maybe that's just me. I used some Sicilian oregano that I bought a few months back for my tiny, apartment style herb garden. Most of the herbs have died, but the oregano is still doing okay.

A pound each of ground veal, beef, and pork. Panko and eggs. Nothing fancy - oh, except my fancy garlic...

Look at these big honkin' cloves! Not shallots, garlic. I really got a deal at the farmers market last week. The guy wasn't lying when he said it's strong. Cook up the minced veg and herbs for a few minutes and cool them before mixing into the meat.

The formed meatballs chill for 15-60 minutes. I left them longer (2.5 hours) because I somehow threw my back out a little, and needed to take a time out. It kinda works out, since my fridge is working overtime in this crazy fucking 3 week heatwave.

Then, the sauce.

Of course, the week I need a bunch of Roma tomatoes, Costco is all out. Had to buy some depressing ones from the cheap grocery store. I let them sit at room temp for a few days so they could ripen as much as possible. Dunno if it helped, the skin was really hard to get off even after blanching and an ice bath.

Onward and upward. I splurged a little and got myself a case of San Marzano whole tomatoes. I think they helped make up for the sad Romas.

When the sauce is mostly ready, preheat your oven to 400° so that your apartment can get even more disgusting and unbearable. Now stick your head over an oily cast iron for a half hour and sear 27 meatballs on all sides.

The onions stuck to the pan and over cooked, so I had to clean the pan between batches. Not ideal.

Blitz your sauce with an immersion blender, then stir in 2 chunks of butter. Rip up your basil, stir, season and you're done.

I realized my roaster was too big for this many meatballs to sit deep enough in the wine and sauce mixture, if you can believe it. So I used the braising pan that I made the sauce in, and the cast iron that I seared the meatballs in. Both work just like a braising pan.

Don't believe the people who say you can't cook tomatoes in cast iron, they don't know shit.

Pour almost equal parts wine and pomodoro (a little more wine than sauce) around the meatballs and bake for 20 minutes. Yes, I was drinking white wine (with ice) from a whiskey glass while finishing this up. My entire being is just sweat and back pain at this point, I'm not fucking around anymore. We're in the homestretch.

Really good, fresh mozza, and some of that good parm I bought back in the winter. That wedge is probably going to last me the whole book.

His recipe says to put the bottom of the bun underneath the meatballs while they broil, but I'm not partial to burnt, soggy bread, and I hate when the top and bottom bun are fully separated. You need that back connection to hold the meatballs in! So I just broiled the balls with the cheese on top (my broiler fixed itself...?), and plopped them into the buns once the cheese looked nice. Add a bit of the reserved pomodoro to the bun.

Sure ain't beautiful, and it's hefty, but she's fuckin' tasty. Got a tiny bit soggy towards the end, but nothing fell or dripped onto my plate. Very clean meatball sub.

| Meatball Parm Hero & Pomodoro |

Taste is a 4 out of 5. The meatballs were pretty juicy, even though I hit a higher temp than Tony called for.

Difficulty is a 4 out of 5. The back pain may be clouding my judgment, but this is a lot for one day. Make your pomodoro in advance.

Time was hard to say. Without my extended break, I think this would have taken about 4 hours.

Tony calls for footlong semolina hero rolls with sesame seeds on them, split in half to serve two people each. The closest I could muster was 6 inch Italian style sausage buns with semolina. They got the job done pretty well, so I'm calling it. This recipe feeds at least 8 people.

[akkivee]

no i’m not crying at this little ichiro bday display at this animate store in ikebukuro, you’re crying at this little ichiro bday display at this animate store in ikebukuro 😭😭😭😭😭😭😭

[jackiealpers]

Cold Shellfish Platter | Jackie Alpers | The Unofficial Elf Cookbook by Jackie Alpers Via Flickr: Cold Shellfish Platter: recipe and photo by Jackie Alpers for The Unofficial Elf cookbook | amzn.to/4dPmH3Q

[morethansalad]

Raw Vegan Spaghetti

[piedoesnotequalpi]

I do not discuss my cooking habits or lack thereof much on here but Cook As You Are is already my most-used cookbook relative to how long I've owned it and I am recommending it to everyone who has to cook for themselves

[nothingxxgood]

Makhani Murgh Butter Chicken The best way to describe this dish from an Indian restaurant is chicken in a hot tomato cream sauce. 2 teaspoons ginger paste, 1 piece cinnamon stick, 1 can crushed tomatoes, 3 serrano peppers, 2 teaspoons garlic paste, 1.5 teaspoons paprika, 1.25 cups water, 1 tablespoon butter softened, 1.5 teaspoons dried fenugreek leaves, 2 tablespoons vegetable oil, 1/2 cup cream, 8 green cardamom pods, 10 whole black peppercorns, 2 skinless boneless chicken breast halves cubed, 1/2 teaspoon salt, 10 cloves lightly pounded

[amatricianarecipe]

Amatriciana Recipe: From My Mothers Kitchen

In 1816, chef Francesco Leonardi served Amatriciana at the Court of the Pope in honor of Francis I Emperor of Austria, organized by Pope Pius VII at a banquet at the Quirinale located in the Ponte district of Rome. The district had an alley named Matriciani which was later changed to Amatriciana in what is now the Piazza Lancellotti. Hence the name Amatriciana.

Ingredients

3 quarts of water

salt

16 ounces of Spaghetti

4 oz of guanciale (cut into 1-inch strips)

16 ounces of whole peeled tomatoes (Crushed)

1 Tablespoon of Red Pepper flakes

8 ounces of finely grated Pecorino Romano

Get authentic Italian recipes from the Italian Cookbook From My Mothers Kitchen - HERE

Method

Bring 3 quarts of water to a boil. Add salt. Sauté the Guanciale for a few minutes, until it starts to turn golden brown. Remove from pan and set it aside.  Then remove the rendered fat from cooking the Guanciale leaving 2 tablespoons of the rendered fat in the pan.

Add the chopped peeled tomatoes and red pepper flakes, season with salt and continue cooking for about 15 minutes.

Cook the pasta to almost al dente but not quite, drain, reserving 2 ounces of pasta water.

Add the pasta to the tomatoes and the reserved pasta water to finish cooking the pasta in the sauce for approximately 2 to 3 minutes. Remove from the heat and add the Guanciale and Pecorino Romano and mix well.  Transfer to a serving dish, top with Pecorino Romano and serve immediately.

Get authentic Italian recipes from the Italian Cookbook From My Mothers Kitchen - HERE

[deus-ex-mona]

there’s a non-non-zero chance of success though… _(:3 」∠)_

[cacioepeperecipe]

Cacio e Pepe: From My Mothers Kitchen

(Cheese and Black Pepper Pasta)

In Rome, the eternal city has four main pasta dishes: Cacio e Pepe, Pasta Alla Gricia, Carbonara and Amatriciana. These pastas are truly of Roman origin.

The history of Cacio e Pepe like many things in Italy is shrouded in mystery and fable. The origin of this pasta dish is not really known, and many historians have different theories as to its beginnings.

Some food historians believe that Cacio e Pepe was invented centuries ago by sheepherders grazing their flock in the meadows of the Apennine Mountains. Legend has it that they carried dried pasta, pepper and cheese with them during grazing season which was easy to transport and resistant to spoilage. However, many believe that this dish originated with the poor low-income families that once lived and worked in the mines and factories in the Lazio region that encompassed Rome. . . . . .

If you liked this authentic Italian recipe check out the cookbook: From My Mothers Kitchen - HERE

Ingredients

16 ounces of spaghetti

8 cups of water

Salt for pasta water

1 Tablespoon of Black Peppercorns (Crushed)

7 Ounces of Pecorino Romano cheese (finely grated)

If you liked this authentic Italian recipe check out the cookbook: From My Mothers Kitchen - HERE

Method

Crush the peppercorns with a mortar and pestle and then Grate the Pecorino Romano very fine.

Bring the water to a boil, season with the salt, and add the spaghetti. Stir gently at the beginning to keep the pasta from sticking to the bottom of the pot.

In a saucepan add the crushed peppercorns and then add 3 ladles of pasta water and bring the water to a boil then down to a simmer. When the pasta is half cooked transfer it to simmering pasta water. Reserve the remaining pasta water.

Transfer another ladleful of water to the pan and continue to cook the pasta until it is almost cooked. It should be almost al dente but not quite (cooked “to the tooth”)

When the pasta is al dente, remove the pasta from the heat. There should be some starchy cooking water left in the pan. Wait 30 – 45 seconds and   begin to slowly add the pecorino mixture to the pan stirring quickly with tongs and shaking the pan to coat the sauce evenly. If needed, add more of the starchy reserved pasta water to the pan to help the sauce come together. If done correctly a creamy consistency should form between the pecorino cheese and the pasta.

Sprinkle more finely grated Pecorino Romano cheese and black pepper corn on top and serve immediately.

If you liked this authentic Italian recipe check out the cookbook: From My Mothers Kitchen - HERE

[bigshoeswamp]

what's a meal you're really good at making / proud of ?

hmm, i mostly cook simple things tbh, a lot of separate elements to make good meals, and i'm proud of it in general. People love my baked broccoli, baked radish and my mashed potatoes a lot. I love the way i do beans too. I didn't learn how to cook growing up so i've been figuring it out the last few years (with the help of friends and of the internet, of course) and i'm v proud of it in general tbh.

A plate from this week!

The one dish i make that's a bit more complicated is chickpea moqueca, and it's my fave :)

Here's a photo of a plate with the moqueca (at the bottom) and a bunch of other stuff, from a while ago

[fuckkbrunch]

Canadian thanksgiving was last Monday, so I thought I'd bang out those last couple thanksgiving style sides that were leftover in the back of the book.

This is barely even a recipe. I have a super simple boiled cranberry sauce recipe of my own, and this relish is even easier.

Food processor strictly necessary here. Clean your fruit thoroughly and chop up the orange into 6-8 pieces. Add to the processor and blitz until you have very fine bits.

Fold in a cup of sugar.

Done. Literally.

He says you can add more sugar if the cranberries are still sour, but I didn't need to. Pretty damn good for having just three ingredients.

| Cranberry Relish |

Taste is a 4 out of 5. It's like a cranberry marmalade. My only tiiiiny gripe is that I can taste the orange pith.

Difficulty is a 0.5 out of 5. Nothing to it.

Time was like 10 minutes. Maybe even 5.

Ideally this should sit overnight in the fridge before serving, but you could do it same day in my opinion. Serve cold or at room temp. Spread on toast for breakfast the next day, or slather it on leftover turkey sandwiches.