"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 09-06-2011, 08:13 PM   #41
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,897
To answer your question, Pac, I make two kinds of sauces.
The meat sauce is nearly an all day event, but your question was about my simple Marina sauce.
Like Bucky and Bea I can get it done in about 20min. and the contents are just about like Bea's with a couple of additions.
Equal amounts of diced white onion, chopped celery along with mushrooms if I have them....
Saute in
Olive oil
Garlic clove
Hot pepper flakes
Can of Crushed Tomato
Basil
Oregano
splash of red wine

Simmer about 20 min.

The onion and celery is mandatory in my quick sauce.
__________________

__________________
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 09-06-2011, 08:18 PM   #42
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,897
Quote:
Originally Posted by pacanis View Post
Dang. Twenty to thirty minutes, guys? ... I must be cooking on too low a heat. I can never get it to reduce that fast.
Turn that fire up Buddy!!
__________________

__________________
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 09-06-2011, 08:25 PM   #43
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I hear ya!
I sauté fast, but I must turn down the heat too much after that. Good tip. It's probably a holdover from hearing people say their sauces take all day.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-07-2011, 05:07 AM   #44
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,009
Pac,

Try making it in a deep frying pan. The increased surface area will help speed up the reduction for you.
__________________
Aunt Bea is offline   Reply With Quote
Old 09-07-2011, 10:20 AM   #45
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by bakechef View Post
In the winter I make large batches of sauce and homemade meatballs every couple of months, and store in the freezer. In the summer I usually buy a jarred sauce, as I don't want to deal with a long simmering sauce in the summer, it'll heat up my tiny kitchen, and I am not in the mood for that kind of cooking in the summer, I'm weird that way, LOL.

When I do buy jarred sauce, my go-to sauce is Trader Joe's Roasted Garlic Marinara. I've tried their regular marinara and wasn't crazy about it, but this one is good.
In the summer, I chop fresh tomatoes, garlic & some fresh herbs. Drizzle olive oil and sprinkle with salt and pepper. When the pasta has cooked al dente, I drain it roughly and pour the hot pasta on top the bowl of veggies. Let it sit 3-5 minutes, then toss and serve with a hunk of grating cheese on the side. My tiny kitchen stays cool.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 09-07-2011, 11:32 AM   #46
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,419
Quote:
Originally Posted by pacanis View Post
Dang. Twenty to thirty minutes, guys? ... I must be cooking on too low a heat. I can never get it to reduce that fast.
My summer pasta sauces tend to be very quick and light. I use fresh ingredients, not canned, and prefer them chunky and barely cooked (preserves the vitamins and nutrients). Just a quick saute and toss with hot pasta.

Quick Sauce for Pasta

1 tbsp EVOO
1 bell pepper, chopped
1 med onion, chopped
1 8 oz. carton of mushrooms, sliced
3 or 4 cloves of garlic
pinch dried red pepper flakes
3 large ripe tomatoes, rough chopped (if using smaller roma tomatoes, it will take about 6)
1/4 c. dry wine, red or white (I use whatever is in the fridge. You can also use brandy in a pinch.)
1/2 cup fresh basil, sliced into thin ribbons (chiffonade)
12 oz. pasta noodles, cooked according to package instructions
Salt and pepper to taste
1 15 oz. can tomato sauce, optional

Saute bell pepper and onion in oil over medium high heat for 2 minutes, or until translucent. Add mushrooms, and cook for a couple of minutes longer. Add garlic and pepper flakes; saute for about 30 seconds.

Add tomatoes and wine. Cook until tomatoes just start to break down and some of the liquid has cooked off. Maybe 5 minutes. Season to taste. Add to a large serving bowl, and toss with noodles and fresh basil.

Note: This recipe makes a chunky sauce, without a lot of liquid. If you prefer more of a gravy type marinara, add a 15 oz. can of tomato sauce at the same time you add the fresh tomatoes.
__________________
Steve Kroll is offline   Reply With Quote
Old 09-07-2011, 11:52 AM   #47
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Some real nice sounding quick pasta "sauce" recipes here. I prefer a traditional sauce for spaghetti, but I can see me making your chunky sauce Steve and tossing it with some penne.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-07-2011, 12:33 PM   #48
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,089
Quote:
Originally Posted by ChefJune

In the summer, I chop fresh tomatoes, garlic & some fresh herbs. Drizzle olive oil and sprinkle with salt and pepper. When the pasta has cooked al dente, I drain it roughly and pour the hot pasta on top the bowl of veggies. Let it sit 3-5 minutes, then toss and serve with a hunk of grating cheese on the side. My tiny kitchen stays cool.
Problem is, I don't care for chunky tomato sauce, it's a weird texture issue I have. I don't like tomatoes, but I love tomato sauce, tomato soup, ketchup, etc...... I have odd preferences, lol!
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 09-07-2011, 12:52 PM   #49
Executive Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,890
Quote:
Originally Posted by bakechef View Post
In the summer I usually buy a jarred sauce, as I don't want to deal with a long simmering sauce in the summer, it'll heat up my tiny kitchen, and I am not in the mood for that kind of cooking in the summer, I'm weird that way, LOL.
I've got two words for you. One is CROCK, and the other is POT!

Just reduce the amount of water you put in your sauce until it's the consistency you want to finish with, because it's not going to cook down in the crock pot.
__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is online now   Reply With Quote
Old 09-07-2011, 01:35 PM   #50
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,419
Quote:
Originally Posted by bakechef View Post
Problem is, I don't care for chunky tomato sauce, it's a weird texture issue I have. I don't like tomatoes, but I love tomato sauce, tomato soup, ketchup, etc...... I have odd preferences, lol!
In that case, an immersion blender should do the trick.
__________________

__________________
Steve Kroll 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 09:14 PM.


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