Category: sauce

The simplest, freshest, easiest tomato sauce you’ll ever make.

(This was originally written for a contributor post on eighteen25, go take a look and see! And look for more posts by me over there soon.)

Simple, fresh and easy summer tomato sauce. Adapted from a recipe by Marcella Hazan.

When it’s like, 200 degrees out, you do not want to be making something that takes hours over a hot stove. Nuh-uh. It’s too much. Even if you have the A/C crankin’ you still don’t want to be standing stirring something, sweating.

Wow, alliteration! My 8th grade English teacher Mrs. Clarey would be proud.

Anyway, I’ve been making this sauce for a couple of years now. Mainly in the summertime, but I’ve been known to make it in a double batch on a cold day. It’s my go-to simple sauce recipe because of a few reasons: 1) it’s easy, 2) it tastes delicious, 3) it’s quick to make and 4) it’s EXCELLENT on both pasta and homemade pizza. And it’s also amazing on crusty bread with a thick slice of fresh mozzarella. Yum.

All you need (plus salt and sugar) to make the best, freshest tasting tomato sauce ever.

And best of all? There are 4 main ingredients, shown above, and two minor ingredients (sugar & salt). That’s just 6 ingredients in all. And in 20 minutes, you’ve got a delicious sauce, ready to eat. Also, it can be made with peeled whole canned tomatoes as well, if you prefer a chunkier sauce. Just crush ’em in the pot with your hands before adding the other ingredients.

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Vanilla panna cotta with fresh cherry sauce.

Vanilla bean panna cotta with fresh sweet cherry sauce.

Don’t you just LOVE when desserts look like murder scenes?

Panna Cotta is one of the most perfect summertime desserts. Not only does it take about  5 ingredients, but it’s a dream to make, and you can make it ahead of time. Oh, and it requires only about 10 minutes on the stove! And it’s impressive to say. Panna cotta.

Panna cotta is kind of what would happen if Jell-O and vanilla pudding had a baby. It’s gelatinous, yet creamy. Almost flan-like. In Italian, “panna cotta” means “cooked cream,” and that’s essentially what it is. With sugar, vanilla, gelatin and yogurt. In Italy it’s traditionally eaten with chocolate sauce or fresh berries, or both. Some types of panna cotta can hold their shape when unmolded, this particular one is a crap shoot. If you leave it in longer than overnight, in a very cold spot in the fridge, you might be able to unmold it.

However- forget it if it’s a hot, humid day, or if your custard cups have an unusual shape. It ain’t gonna happen.

Vanilla bean panna cotta with fresh sweet cherry sauce.

The first time I made this recipe, my mother asked for it for her birthday. I made two types; the original Ina Garten recipe with balsamic strawberries, and some with just mini-chocolate chips mixed in before chilling it. Since then I’ve made it many times over- usually for her, since it’s one of her favorite things- and never really deviated from that.

But this year I made some fresh cherry sauce with all of those beautiful Rainier Fruit Company cherries I received, and I thought that would be a delicious variation to spoon on top.

And I was correct. And you should make it too, if you were smart like me and froze some of those gorgeous cherries.

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Roasted asparagus with balsamic and brown butter sauce.

Roasted asparagus with brown butter balsamic vinegar sauce.

If I can be honest: I F#!&*ING hate asparagus. I hate the smell after it’s cooked, I hate the taste, I hate (almost) everything about it. I wouldn’t eat it. Nope. Never.

But that doesn’t mean I don’t cook it. I actually will admit that it can look pretty, and it can also look pretty delicious, too. And food is love, and I love (some) people. And some of the people I love also happen to love asparagus. For example, my husband, my mother, etc. So. There you have it. I make asparagus.

Roasted asparagus with brown butter balsamic vinegar sauce.

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Toasted walnut maple cupcakes… with a maple rye whiskey butter glaze.

Toasted walnut maple cupcakes with a glaze made from Tap 357 maple rye whiskey.

For some reason, I always associate the maple-y flavors with fall. Maybe because that’s when maple syrup is tapped? Maybe because it goes great with pumpkin & cinnamon & nutmeg- all fall/winter flavors. Who knows. And even though it isn’t “fall” yet, the kids are back at school, the stores are shoving Halloween & Thanksgiving stuff in your face, and- like me- you probably have baking season fever. It’s a real thing, I swear.

So… here’s a cure.

No, not having a drink. Making cupcakes! Maple cupcakes. With an extra oomph: a maple glaze using maple syrup, maple rye, and butter.

It’s that time of year when it’s maybe SLIGHTLY (I emphasize slightly) more comfortable for baking, or having the oven on. Maybe if you’re lucky, the humidity is down too. The windows can perhaps be open during the day, as opposed to the constant hum of the air conditioner. Either way, it’s just that time. The time when I transition from canning my ass off to baking. It’s a slow transition, granted- especially when my garden is still in full swing & I’m wearing shorts. But it’s starting.

The smell of autumn isn’t far away.

Which means that it’s time to get started baking again, forreals.

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2014 canning round-up!

Canning round-up 2014 - Cupcake Rehab dot com

Spring is here, summer is coming in a few weeks. Which means I’m sure that most of you “canners” (or preservers, or dabblers) have started making your lists for spring/summer 2014, or even started canning already. If you even make lists at all- which I usually don’t, but I’m trying to be  more organized this year. I haven’t really stopped canning all year, myself, between apples & pears in the fall, & all the winter citrus fruits, then the rhubarb. But this is really the time to start to prepare for the canning boom… pickled cucumbers, carrots, zucchini, & berry jams & jellies, oh my.

So this year I thought I’d do a little preparation post slash canning round-up, and what better to feature in the post than some of my vintage jar collection & my 1945 Kerr Home Canning book!

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Rockin’ Moroccan cranberry sauce (with preserved lemon).

Right about now, all across America, folks are flipping out while planning their Thanksgiving dinners. There are tons of phone calls being made… who’s sitting next to who, who isn’t speaking to whom, which cousin is bringing the potatoes au gratin, who’s making the pie, is Aunt Linda making her rice dish this year, which niece is allergic to gluten, what cranberry sauce should we have, etc.

So I thought I’d complicate your life a little more. Let me throw a(nother) possibility into the ring for you guys:

Moroccan-style cranberry sauce with cumin, cardamom & preserved lemon!

When I say this is Moroccan, I don’t really mean it. It’s not a traditional Moroccan dish at all. I’m only saying that because of the use of preserved lemon. The rest of it isn’t terribly ethnic or unique. Although, it is somewhat unique given the fact that at this time of year most cranberry sauces are fairly traditional. But really I’m just being an asshole American: coming up with a clever name at the expense of another culture. So let’s say it’s Moroccan-style, okay?

But… there is some cumin & cardamom in there too! So its definitely not your grandma’s cranberry sauce.

Moroccan-style cranberry sauce with cumin, cardamom & preserved lemon!

I came up with this idea after seeing Local Kitchen add preserved lemon to plum jam. Genius! I thought about it & realized it would be an amazing addition to cranberry sauce; especially seeing as how cranberry & lemon go hand in hand like… I don’t know. Things that hold hands.

ANYWAY…

Then I decided to add some cumin. Then the cardamom popped out of the cabinet. And the rest was history!

Moroccan-style cranberry sauce made with cumin, cardamom & preserved lemons. Not your grandma's cranberry sauce!

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Gettin’ pumpkin apple sauce-y.

Happy October! My favorite month. It’s finally cool enough to bake more. It’s time for super fresh apples & tons of pumpkins. And all the best spices are fall-appropriate: cinnamon, nutmeg, cloves, cardamom, etc. And let’s not forget that it’s the month of my favorite holiday- Halloween!

it's October!(Ironically, the dates are the same this year! Except Columbus Day)

 

So we’re going to celebrate my favorite month/upcoming holiday & get sauced! Or not. Or actually… yeah we are, but not in the way you think. A different kinda sauced.

Like I said, it’s both apple season & pumpkin season. Everyone is going apple picking, pumpkin picking, & shoving apple cider donuts & pumpkin lattes in their pie hole. You can’t go anywhere without tripping over pumpkins for sale & bushels of apples. So of course I had this big old batch of bright, shiny, fresh apples, right? Apples don’t last forever. So they had to be used up, right? And naturally I’ve already stocked up on organic canned pumpkin. Well…

*siiiiiiiiigh*

I made applesauce. I know what you’re thinking:

 “Three posts in a row about apples!? BO-RING!”

But wait.

Yes, I made applesauce. But… it’s not what you think. I had to add pumpkin.

I know. SAY WHAT?  APPLESAUCE WITH PUMPKIN?!

Uh huh. Yup.

I'm ready for applesauce. And you know what? Let's add a little pumpkin, shall we?

Gorgeous apples & organic canned pumpkin… together. With cinnamon streusel muffins to go with it.

Blame it on the Food Network magazine.

Blame it on the rain. I don’t know. Blame it on the fact that I can’t keep myself out of the kitchen once the fall comes!

Pumpkin applesauce! Because why make the same ol boring applesauce?

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