redrum! redrum!

or maybe red sauce?

either way it’s tasty and easy too. it just takes a few hours (of simmering)

i don't make my own ravioli. i should, but i don't.

marinara sauce (makes about 7 cups)

1/2 large yellow onion, diced

1/3 carrot, diced

extra virgin olive oil

1/3 large garlic bulb, cloves peeled and minced, save 1 whole cloves for later.

2 28 oz cans crushed tomatoes

1 6 oz can tomato paste

freshly ground black pepper

kosher salt

red pepper flakes

dried basil

dried oregano

dried thyme

“italian” seasoning

1 bunch fresh basil, chopped

several sprigs fresh thyme, leaves removed

heat olive oil in large stock pot and add the onion and carrot. saute until the onion is just barley carmelized. reduce the heat and add the garlic. cook for 1 to 2 minutes. add the tomato products. mix thoroughly. add dried herbs (about 1/4-1/2 tsp of each) and pepper to taste. chop about 1/4 cup basil.  add basil and about 6 sprigs worth of thyme leaves to the sauce.

now i know what you are thinking, “but dorian, the tv chefs tell me fresh herbs are for finishing a sauce. they can’t be used this early.” you know what? this is my recipe, and it’s fucking good. and if you have been lucky enough to taste it, then you know that my approach works. and i’m not done yet, so just sit back down and listen. or read. or whatever.

simmer for about 3 hours partially covered. before serving, add the two saved cloves of garlic. i don’t even dice them, i just smash and toss them in. add in another 1/4 cup chopped basil and 6 more sprigs of thyme. there, are you happy now?

voila! i tend to make a triple batch and just freeze whatever i don’t use.

f-ing with fondant part deux

this was my first fondant cake. i am much happier with this cake than i am with the leprechaun’s hat. i guess it’s technically “adult themed,” so i’m putting it in a jump. considering that half of the population has one, i don’t see what the big (heh) deal is.

f-ing with fondant

for st. patrick’s day i made a cake.

nothing special- box cake, my standard issue lemon buttercream frosting, and marshmallow fondant. this is only my second fondant cake, which explains its ugliness.

so uneven

pepper

peppers are amazing. bell, black, chili- they’re all good. and good for you! well, at least the belle peppers are packed full of goodness. i have no idea what nutritional value, if any, black peppercorns provide. still tasty though.

i totally cheated with this picture*

Chicken and Peppers

2 boneless, skinless chicken breasts, cut into bite-size pieces

freshly ground black pepper

kosher salt

extra virgin olive oil

2 red bell peppers, sliced

2 yellow bell peppers, sliced

1 large red onion, sliced

2 cloves garlic, mined

~2 tsp dried basil

~1/4c balsamic vinegar

heat skillet over medium high heat.add about 1 tbsp olive oil. rub chicken with salt and pepper.cook chicken until browned on both sides. remove from heat.

using the same pan, add 2 more tbsp olive oil, the peppers and the onion. stirring often, cook until peppers start to become soft. add garlic and basil. cook for one more minute. place chicken back in pan and add the balsamic vinegar. lower heat, cover and let simmmer for about 15 minutes.

* when the dish is done the chicken and peppers take on a brown hue as they have soaked up the balsamic vinegar. this means lots of flavor in every bite. it also means an ugly picture. i removed a small amount of chicken and peppers/onions before the adition of the balsamic vinegar. then i poured a little bit of the “sauce” over the chicken and peppers.

Malacostraca

i love shrimp. i really, really love shrimp; however, the grocery stores only carry tiger shrimp imported from asia.  those little guys come with some seriously bad juju.

does anyone go to whole foods (namely the one in sacramento)? do they have shrimp? what about the co-op here in davis? i guess i could take a trip and sea…