Cooking with Hurricane Irma, Part I: Tomatoes Breathing Fire: A Universal Sauce

I am of the unpopular opinion that no one owns cuisine. In spite of UNESCO decrees and loud cries from the lecture stand or pages of popular books, the fact remains: Food and ingredients travel with people. People share food. People love food. People want the recipes. Or at least the basic facts about how…

Advertisements

The Cardinal and the Chef

Sauce Madère 2 cups brown sauce (you can use prepared demi-glace like that sold by D'Artagnan ) 2 T. good Madeira Cook down the brown sauce for 20 minutes over medium heat. Add the Madeira, raise the heat, and cook rapidly; the sauce should look syrupy and lightly coat a metal spoon. Serve with beef or…

Olive Sauce

Add Olive Sauce to ragu or marinara for a different layer of flavor. Use on crostini or bruschetta. Roast beef, pork, and chicken taste extra special with a dollop of Olive Sauce on the side. Black Olive Tapenade Makes 2 cups ¾ cup oil-cured black olives 6 canned flat anchovy fillets 2 T. shredded fresh…