"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 11-06-2007, 12:28 PM   #1
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Help with tomato cream sauce please?

I guess this is the right spot for this question. Yesterday, we ate at a chain restaurant called O'Charley's. It isn't your average chain restaurant...the food always tastes fresh and delicious. In fact, I've never had a meal there that wasn't delicious.
They had a new dish on the menu called Jambalaya Penne, with shrimp, chicken, andouille sausage, fresh tomatoes, peppers and onions in a creamy creole sauce. It was amazing! the chicken was fork tender, and the vegetables were cooked perfectly. The chunks of tomatoes were hot and juicy, and the peppers were tender but still crunchy.
I could make this easily at home, if I only knew how to make the sauce! I believe it has a tomato base with cream added, or perhaps the other way around, but beyond that, I don't have a clue.

__________________

__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 11-06-2007, 01:14 PM   #2
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Would you settle for a recipe for Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille? This one sounds like it has all of the ingredients you were talking about.
__________________

__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 11-06-2007, 06:44 PM   #3
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Michael, this sauce was a deep salmon pink, kind of like a bisque, except a little deeper in color.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 11-06-2007, 07:16 PM   #4
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Add a little tomato paste if it is too pale - a little more cream if too dark. It has been my experience that the more cream or milk you add the lighter the color of a tomato sauce gets ... and the more tomato paste you add the darker it gets.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 11-07-2007, 07:46 AM   #5
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Don't forget to allow for the variance in photos and the lighting they used. In real life, it may be closer to the colour you recognise.
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 11-07-2007, 09:41 AM   #6
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I copied and pasted that recipe, Michael...thanks for finding it. I think you're right...I'll just add a little tomato paste.
I wish I could find some of the tomato paste that comes in tubes like toothpaste. Tomato paste isn't expensive, but still, I hate to open a can for just 2 tablespoons.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 11-07-2007, 10:41 AM   #7
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Baked Rigatoni with Sausage Meatballs and Broccoli Rabe Recipe on Yahoo! Food
Quote:
Originally Posted by Constance View Post
I guess this is the right spot for this question. Yesterday, we ate at a chain restaurant called O'Charley's. It isn't your average chain restaurant...the food always tastes fresh and delicious. In fact, I've never had a meal there that wasn't delicious.
They had a new dish on the menu called Jambalaya Penne, with shrimp, chicken, andouille sausage, fresh tomatoes, peppers and onions in a creamy creole sauce. It was amazing! the chicken was fork tender, and the vegetables were cooked perfectly. The chunks of tomatoes were hot and juicy, and the peppers were tender but still crunchy.
I could make this easily at home, if I only knew how to make the sauce! I believe it has a tomato base with cream added, or perhaps the other way around, but beyond that, I don't have a clue.
Constance, see what you think of a Tomato Vodka Cream Sauce:

Baked Rigatoni with Sausage Meatballs and Broccoli Rabe Recipe on Yahoo! Food
__________________
*amy* is offline   Reply With Quote
Old 11-07-2007, 11:54 AM   #8
Assistant Cook
 
Join Date: Nov 2007
Posts: 24
Quote:
Originally Posted by Constance View Post
I copied and pasted that recipe, Michael...thanks for finding it. I think you're right...I'll just add a little tomato paste.
I wish I could find some of the tomato paste that comes in tubes like toothpaste. Tomato paste isn't expensive, but still, I hate to open a can for just 2 tablespoons.
You dont need a tube, just a freezer and some wax paper or ice cube tray. When you open a whole can of paste, divvy the rest of it into approx 1oz dollops onto the wax paper or into the tray (tray may end up easier as each spot is about an ounce big) and toss it into the freezer. Then the next time you need to have just an ounce or two of paste, all you have to do is pull it out of the freezer. Oh, if you do use a try, make sure you either line it or spray it down with some cooking spray to prevent stickage.

As far as your cream sauce goes, well, thats real easy to recreate. just sautee some shallots and garlic in some olive oil, then after about 2 or 3 minutes, add a can of whole tomatoes. break down the tomatoes with a wooden spoon or potato masher (or a stick blender if you have one, but dont completely blend it, as chunks arent a bad thing) and add some fresh basil and white wine. let cook 10 minutes and add cream till it reaches the desired color. From there you can add whatever else you want to it, just make sure that its fully cooked prior to being put into the sauce.

if the sauce is too thick, just add water or stock. if its too thin, just let it cook a few minutes more. And at any time you can toss in whatever seasonings you want to give it that creole flavor, or just leave it as is for a great tomato cream sauce.

Hope this helps!
__________________
Witchlord is offline   Reply With Quote
Old 11-07-2007, 03:14 PM   #9
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Quote:
Originally Posted by Constance View Post
I wish I could find some of the tomato paste that comes in tubes like toothpaste.
If you can't find it in your regular grocery store, or an Italian market or deli, then you can definitely find it at Cost Plus World Market.
__________________
Caine is offline   Reply With Quote
Old 11-07-2007, 05:13 PM   #10
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
You all have been a big help. I think I've got the idea, sorta.

Thanks for the tips, too!
__________________

__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:44 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.