"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 01-05-2015, 02:23 PM   #11
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by GotGarlic View Post
I sense an episode of cinnamon overload My MIL's best tip for lasagna, which was given to her by an Italian neighbor, was to add a pinch of cinnamon to the lasagna sauce. She said it counters the acidity of the tomatoes. I've done that all my married life.

You do have to be careful to add just a pinch. You shouldn't be able to taste it.

Funny thing; it was at MIL's house, where the bottle marked garlic was filled with cinnamon.

Seeeeeeya; Chief Longwind of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 01-05-2015, 03:10 PM   #12
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,839
Quote:
Originally Posted by Chief Longwind Of The North View Post
Funny thing; it was at MIL's house, where the bottle marked garlic was filled with cinnamon.

Seeeeeeya; Chief Longwind of the North
Oh no!
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 01-05-2015, 04:15 PM   #13
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by GotGarlic View Post
Oh no!
I tried various things to save it. I fanily had to thrrow in the towel and toss the sauce. I didn't impress anyone that night. I still state that it wasn't my fault though. Who puts cinnamon in a garlic bottle, I mean, besides my MIL?

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 01-05-2015, 04:45 PM   #14
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
A simple, very tasty red sauce for pasta I use a lot is to sweat off some finely chopped onions, adding some crushed garlic and finely chopped celery towards the end of the softening phase. Tip all into a saucepan with some tinned chopped tomatoes, chopped anchovy fillets (they melt down), seasoning and some basil. Simmer for about 20 - 30 mins. Great with spaghetti.

(I use about half a tin of anchovy fillets, say about 6 for a small 7 oz tin of tomatoes).
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 01-05-2015, 07:20 PM   #15
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,281
But the anchovies are not vegetarian....

Here's my standard red sauce:

1/4 C Olive oil
1/2 large onion diced
1/2 sweet red pepper diced
1/2 Tsp coarsely ground fennel seed (just crush them up a little w/mortar and pestle)
1/4 tsp red pepper flakes
chopped garlic (several cloves)
1 can plain tomato sauce (14 oz)
1 can diced tomatoes (14 oz)
2 Tablespoons of tomato paste (catsup can be substituted)
2 tsp dried oregano
1 Tbl dried basil or a handful of fresh shopped
2 tsp dried parsley
cracked black pepper
more Olive Oil


Sweat the onion and sweet pepper in olive oil. Add fennel seed and pepper flakes and cook in oil and savories for a minute or so to toast and boost flavor. Add garlic and cook another few seconds (do not brown garlic). Add all other ingredients bring to a simmer. Cover and cook for a few minutes or longer (20 minutes is optimal), stirring occasionally. Do not scorch. Just before serving add another TBL of EVOO.

The fennel is key to great sauce. You can alter this sauce as you like - I often add browned mushrooms. I actually brown those first and then begin the recipe in the same pan.

This sauce is delicious on pasta or can be used on a pizza or as a base for another dish. you can vary the proportions of spice and herb to meet your taste but don;t skip the fennel. Topping with fresh basil at the end is a super addition.
__________________
Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Old 01-05-2015, 07:54 PM   #16
Senior Cook
 
Bookbrat's Avatar
 
Join Date: Jan 2014
Location: Idaho
Posts: 210
Your sauce sounds interesting, C4to. I may have to try it with the cashews...yum.

My neighbor makes the best marinara. I asked her for her recipe and it's so simple. Hard to believe.... it's amazingly good. A non-recipe, really:

Lynn's Marinara

Sweat (a lot of) chopped garlic in a generous amount of olive oil. Throw in chopped fresh or canned tomatoes and several bay leaves and simmer until thick. That's it.

I probably use one large bulb garlic, 2-3 Tbsp oil and two quarts tomatoes.
__________________
Bookbrat is offline   Reply With Quote
Old 01-06-2015, 07:45 AM   #17
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by Bookbrat View Post
Your sauce sounds interesting, C4to. I may have to try it with the cashews...yum.

My neighbor makes the best marinara. I asked her for her recipe and it's so simple. Hard to believe.... it's amazingly good. A non-recipe, really:

Lynn's Marinara

Sweat (a lot of) chopped garlic in a generous amount of olive oil. Throw in chopped fresh or canned tomatoes and several bay leaves and simmer until thick. That's it.

I probably use one large bulb garlic, 2-3 Tbsp oil and two quarts tomatoes.
Use sauce over pasta, egg plant, or chicken, and afterwards know that you are immune to pesky mosquitoes for a week.

Truly, those who eat substantial amounts of garlic are less likely to be bitten by mosquitoes. This includes me. When I eat lots of garlic in my foods, I rarely get bitten, while everyone else gets eaten up.

It's been said that the garlic smell will be noticeable on people who use lots of it in their foods.

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 01-06-2015, 08:14 AM   #18
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
Red face

Oh sorry, I missed the reference to it having to be vegetarian.
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 01-06-2015, 08:35 AM   #19
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
Quote:
Originally Posted by GotGarlic View Post
I sense an episode of cinnamon overload My MIL's best tip for lasagna, which was given to her by an Italian neighbor, was to add a pinch of cinnamon to the lasagna sauce. She said it counters the acidity of the tomatoes. I've done that all my married life.

You do have to be careful to add just a pinch. You shouldn't be able to taste it.
I have added A PINCH of cinnamon to tomato sauces for years. As quoted, you should not taste the spice.
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 01-06-2015, 08:50 AM   #20
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
I have used cinnamon in cocktail sauce and also enjoyed it in Greek Pastitsio or moussaka.

This recipe could be adapted using coarsely ground cashews in place of the ground beef.

Beef and Potato Moussaka Recipe | Taste of Home
__________________

__________________
Aunt Bea is offline   Reply With Quote
Reply

Tags
meat, pasta, sauce

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 12:49 PM.


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