"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 07-22-2006, 09:13 AM   #91
Executive Chef
 
Half Baked's Avatar
 
Join Date: Jul 2006
Posts: 2,927
I always add a sprinkle of sugar in my tomato sauces.

All these ideas are great and I'll incorporate some the next time I make spaghetti.
__________________

__________________
Jan
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 12-10-2012, 09:35 PM   #92
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,915
Bump.

Just in case anyone wants to read more about Sunday gravy
__________________

__________________
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 12-10-2012, 10:02 PM   #93
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
My mom Nana, and DH's mom Noni, both did gravey the same way. I still adore it and make mine as they did.
Dad wrote this down for me so I'll post as he wrote it.
2-lbs chuck roast or stew meat
1-c. evoo
2 cups chopped onion
5 cloves garlic chopped fine
1 large can San Marzano tomatoes, crushed or you can do that by hand check and add more if you like but I don't want it to heavy with tomato
4 cups beef stock
salt and pepper
Brown the meat and onion add rest of ingredients
2-3 Tab. fresh chopped parsley
2 Tab. majorum
2tea.thyme dry
1 tea, rosemary I use fresh tender and chopped
1tea. dry basil
1tea. dry oragano
2 cups dry wild mushrooms (porcini ) if you prefer rehydrate them in hot water and save the liquid to ad to your gravey this will give the gravey a dark rich color it will be brown not red then when the mushrooms are nice and soft chop them in f/p til fine and add to the gravey, If you like a nice thick grvey do the same with most of the meat the f/p will cut it up nice for you. Use all the liquid from the mushrooms you will be glad you did the flavor is heaven. If you have any questions I'll be glad to answer as best I can.
kades
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 12-10-2012, 10:12 PM   #94
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,068
To use the liquid from the soaked mushrooms, strain through a coffee filter. Does the job perfectly.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-10-2012, 10:30 PM   #95
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Nana and Noni's Sunday gravy...thanks, Ma!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 12-10-2012, 10:42 PM   #96
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by PrincessFiona60 View Post
Nana and Noni's Sunday gravy...thanks, Ma!
You're so welcome sweetie.
ma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 12-17-2012, 03:51 AM   #97
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
I like the sound of this one, thanks Kades

Quote:
Originally Posted by kadesma View Post
My mom Nana, and DH's mom Noni, both did gravey the same way. I still adore it and make mine as they did.
Dad wrote this down for me so I'll post as he wrote it.
2-lbs chuck roast or stew meat
1-c. evoo
2 cups chopped onion
5 cloves garlic chopped fine
1 large can San Marzano tomatoes, crushed or you can do that by hand check and add more if you like but I don't want it to heavy with tomato
4 cups beef stock
salt and pepper
Brown the meat and onion add rest of ingredients
2-3 Tab. fresh chopped parsley
2 Tab. majorum
2tea.thyme dry
1 tea, rosemary I use fresh tender and chopped
1tea. dry basil
1tea. dry oragano
2 cups dry wild mushrooms (porcini ) if you prefer rehydrate them in hot water and save the liquid to ad to your gravey this will give the gravey a dark rich color it will be brown not red then when the mushrooms are nice and soft chop them in f/p til fine and add to the gravey, If you like a nice thick grvey do the same with most of the meat the f/p will cut it up nice for you. Use all the liquid from the mushrooms you will be glad you did the flavor is heaven. If you have any questions I'll be glad to answer as best I can.
kades
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 12-17-2012, 12:14 PM   #98
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,892
I didn't read all of the 97 posts so I don't know if my comments were covered.

A few things are important to my sauce. I use equal parts of ground beef and both sweet and hot Italian sausage, along with a healthy amount of red wine. In addition to the onions and garlic, I like bell pepper and rough chopped black olives. I agree with Kades that a large amount of dried Porchini mushrooms is mandatory, however I don't bother with hydrating them before adding them to the pot. All the liquids in the sauce take care of the hydrating since they simmer in the sauce for a long time.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 12-17-2012, 12:59 PM   #99
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,394
Quote:
Originally Posted by Kayelle View Post
...dried Porchini mushrooms is mandatory, however I don't bother with hydrating them before adding them to the pot. All the liquids in the sauce take care of the hydrating since they simmer in the sauce for a long time.
This is what I do as well. No need to rehydrate first. The porcini add umami to the sauce.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 12-17-2012, 01:31 PM   #100
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
I use porcini powder, it's cheaper than the dried porcinis I have access to.
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Reply

Tags
None

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 04:24 PM.


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