During one of his early-morning trolls of the internet Mr. C found a recipe for The World's Best Meatballs. It calls for 12 cups of rich tomato sauce. Admittedly, the recipe makes enough for 12 people, but I needed to replenish my store of sauce anyway, so Saturday was the day.
I started with a trip up to the Saturday Farmer's Market for all the fresh ingredients.
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I particularly like these end-of-season tomatoes; big and juicy and very acidic. Red and green peppers in abundance. A big jalapeƱo for a little snap. Piles of yellow onions. A head of garlic. Half a bunch of basil. Olive oil, salt, pepper, a few red pepper flakes, some dried Italian herbs.
Next I found the big pot I always use, even though this batch is not going to be as big as my usual 30 quart endeavor.
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Then I got out my favorite tools.
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These are a sturdy chopping block, three good, sharp knives, and my food processor. Makes it all so easy. All the chopped veggies go into the pot, simmer for three house, and I'm ready for the meatballs. But first the sauce has to sit a couple of days to "ferment" and meld the flavors. The meatballs will come when the rain does.
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Then it's time to serve them up with crisp veggies and a hunk of sourdough bread to sop up the ambrosial sauce. Pour a little Zin. A meal sure to keep the cold and wet at bay.
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I just caught sight of the announcement that Steve Jobs has died. I have never owned anything except an Apple. Never will. RIP, you amazing genius.
1 comment:
Liz says:
OMG, she's cooking again!!! Sounds delicious.
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