Buttermilk Biscuits
Makes 12
2 c. flour
1 T. cornstarch
2 t. baking powder
1 t. sugar
1/2 t. baking soda
1/2 t. salt
8 T. butter, cut into 1/4 in. cubes and chilled
3/4 c. cold buttermilk (or 1/4 c. milk & 1 t. lemon juice--you could also use powdered milk if you didn't have milk on hand with the lemon juice)
Preheat oven to 450 degrees. Put all of the dry ingredients into a large bowl and mix with a wisk. Scatter the butter evenly over the top and pules to combine, about 12 pulses (or use a dough blender/pastry knife to cut butter into dry ingredients). Stir in the buttermilk with a spatula until the mixture forms a soft, slightly sticky ball. Do not over mix. Divide the dough into 12 even pieces (I just grabbed balls and eyeballed 12). Roll into a rough ball and place on an ungreased baking sheet. If you want cute and evenly formed biscuits you can roll the dough out onto a floured counter, roll the dough out, and use a cup to make perfectly shaped biscuits. Bake until the biscuit tops are light brown, 10-12 minutes. Serve warm with jam or gravy.
Sunday, February 13, 2011
Marinara Sauce
Marinara Red Sauce (great for freezing!)
Makes 18 qts. (can 1/2 recipe for a smaller batch)
4 lb. ground Italian sausage (spicy is optional)
1 8 oz. pkg. mushrooms, sliced
3 large fresh garlic cloves
1/3 c. salt (or more depending on taste)
1 T. pepper
Red pepper flakes (optional—to taste)
1 1/2 lb. mini carrots finely blended/diced
1 bunch celery finely blended/diced
3 medium white onions/diced
Other vegetables-optional (zucchini, peppers, etc.)
1 tbsp. olive oil
5 T. basil (Add at the end of the cooking process to retain it's flavor)
2 T. sugar
30 cans of stewed tomatoes (15oz.), with juices (whole) or frozen/fresh tomatoes from your garden-if they are fresh, add a little more sugar and salt to balance the acidic flavor. If you use only fresh tomatoes you will need anywhere from 40-50 tomatoes (depending on their size).
4 cans tomato paste for thickening
Use food processor to dice carrots, onions and celery (and any other vegetables) into small chunks. Sauté all above ingredients (carrots, onions, celery, sausage, mushrooms & spices) in large saucepan with 1 tablespoon olive oil. Add tomatoes including juice from can. For a smooth red sauce, puree all tomatoes and ingredients together in blender (or use blender/wand-- they work great!). Or, for meatier sauce, puree tomatoes only, and leave other ingredients in chunks. Allow sauce to simmer 2-5 hours on low with out the lid, sauce should reduce about one third. Add basil right before serving. Taste to make sure sauce does not need any more salt, sugar or seasoning. Simmer on stove or in roaster pan until thick. Let sauce cool and then freeze sauce in Tupperware’s or freezer bags for later meals.
Makes 18 qts. (can 1/2 recipe for a smaller batch)
4 lb. ground Italian sausage (spicy is optional)
1 8 oz. pkg. mushrooms, sliced
3 large fresh garlic cloves
1/3 c. salt (or more depending on taste)
1 T. pepper
Red pepper flakes (optional—to taste)
1 1/2 lb. mini carrots finely blended/diced
1 bunch celery finely blended/diced
3 medium white onions/diced
Other vegetables-optional (zucchini, peppers, etc.)
1 tbsp. olive oil
5 T. basil (Add at the end of the cooking process to retain it's flavor)
2 T. sugar
30 cans of stewed tomatoes (15oz.), with juices (whole) or frozen/fresh tomatoes from your garden-if they are fresh, add a little more sugar and salt to balance the acidic flavor. If you use only fresh tomatoes you will need anywhere from 40-50 tomatoes (depending on their size).
4 cans tomato paste for thickening
Use food processor to dice carrots, onions and celery (and any other vegetables) into small chunks. Sauté all above ingredients (carrots, onions, celery, sausage, mushrooms & spices) in large saucepan with 1 tablespoon olive oil. Add tomatoes including juice from can. For a smooth red sauce, puree all tomatoes and ingredients together in blender (or use blender/wand-- they work great!). Or, for meatier sauce, puree tomatoes only, and leave other ingredients in chunks. Allow sauce to simmer 2-5 hours on low with out the lid, sauce should reduce about one third. Add basil right before serving. Taste to make sure sauce does not need any more salt, sugar or seasoning. Simmer on stove or in roaster pan until thick. Let sauce cool and then freeze sauce in Tupperware’s or freezer bags for later meals.
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