Text 32394, 103 rader
Skriven 2015-10-26 16:49:54 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: tomaten 385
===================
> A lot of actual cooking/baking on site seems to be gone now

This has been true for quite a long time - probably close to
half a century. Brown 'n' Serve is the wave of the future,
the present, and the near past. Might be better than what a
minimum-wage apprentice in the back room would be able to
make, as well, though never really, really good either.

> I've yet to find a jarred sauce that tastes as good as the sauce from
> the recipe my MIL gave me.

These tend to be too sweet, too dried-herbal tasting, too
tomato paste-y.

> think he bought the jarred sauces and doctored them up. Saved him time
> and effort but I know he likes the home made much better. I made some

When in a household that uses many canned/jarred products, I
also doctor them up. Some people don't understand that I want
high-quality tomato puree to make my own sauce with instead of
using what's already in the cupboard, Paul Newman's (for my 
tree-hugging friends) or Francesco Rinaldi or Rao's (for my 
gullible but pretentious friends) or Ragu (for my thrifty 
friends). But on the other hand I can often not get fresh ripe
tomatoes of the proper sort and have to rely on good canned.

> the other day, made the meat balls with a 2/3 90/10 ground beef, 1/3
> ground pork mix. They were good!

Sounds it, but I'd of course use 75/25 or 80/20.

>  ML> Aunt Myla's green tomato pickle
>  ML> 4 qt green tomatoes, sliced
> I won't have nearly that many

Such recipes can usually be halved, sometimes quartered, but
one has to be careful about the liquid.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Polenta with Tomatoes & Olives
 Categories: Vegetarian
      Yield: 6 servings

      8 oz Polenta                             3 oz Stoned olives
(optional)

----------------------------FOR THE TOMATO
SAUCE----------------------------
  1 1/4 lb (generous) canned tomatoes               Garlic, bay, rosemary,
thyme
      1 lg Onion                                    -- (or herbs of your
choice)
      1 tb Olive oil

  Bring 1-3/4 pints salted water to the boil.  Reduce the heat to low and
add
  the grain as though you were making porridge: let the polenta trickle
  slowly through your fingers and stir the contents of the pan very
  vigorously all the time to prevent lumps forming.  Cook over the gentlest
  possible heat for about 20 minutes, stirring more or less continuously -
  like porridge and semolina, polenta is a great sticker.   The mixture is
  ready when it begins to come away from the sides of the pan, is perfectly
  smooth and so thick that your wrist aches from stirring.  Away from the
  heat beat in 1 tablespoon oil, the stoned olives if using them, and some
  salt and pepper.  Use the remaining 1 tablespoon oil to grease the
interior
  of an 11-12 inch frying pan.  Turn the polenta into the frying pan, pack
it
  down smoothly and level the top with an oiled spoon.  Set aside for a
  couple of hours until the polenta is cold and solid.  Loosen it with a
  palette knife, turn it out of the pan and cut into 6-8 wedges.

  To make the sauce, chop the onion finely and sweat it in the oil for
10-12
  minutes.  Add the roughly chopped tomatoes and their juices, several
cloves
  of finely chopped garlic and a little bouquet of rosemary, bay and thyme,
  or plenty of well-flavoured herbs of your choice.  Let the mixture bubble
  away gently for 40 minutes or so, just stirring occasionally, until
reduced
  to a rich and fragrant sauce.  Remove the bouquet of herbs, season with
  salt and pepper and add extra fresh chopped herbs to taste.

  Fry the wedges of polenta in very hot olive oil or unsalted butter, or a
  mixture of the two, for 4-5 minutes on each side until lightly crusted
and
  heated right through.  Serve piping hot with the garlicky tomato sauce,
and
  with a bowl of olives or grated Parmesan if you wish.  In the Veneto
  polenta sometimes accompanies small silvery fried fish, or a dish of
  Fergato alla Veneziana.  Quail or other tiny game birds threaded on to
  skewers and cooked on a spit, or a saute of chicken livers, and grilled
  sausages, are other good choices but polenta can be served on its own
just
  as well.

  Source: Philippa Davenport in "Country Living" (British), February 1988.
  Typed for you by Karen Mintzias

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