|6 peaches, peeled, pitted, and sliced into thick wedges |
3 Tbs (45 ml) brown sugar
1/2 tsp (2 ml) freshly ground pepper, or to taste
3 Tbs (45 ml) balsamic vinegar
Serves 4 to 6. (I omitted the pepper...and opted for homemade vanilla gelato instead of ice cream or whipped cream)
Better than Vanilla Gelato Made in your ice cream maker For 1 quart you will need: 5 large egg yolks - 3/4 cup sugar - 2 cups whole milk - 1 cup half & half - 2 tsp. vanilla extract.
Combine egg yolks and sugar in a mixing bowl. Beat at medium high speed until the mixture is thick and pale yellow in color. Heat milk to a simmer. Add half of the milk to the egg yolk mixture and whisk until blended. Stir in the rest of the milk and cook over low heat, stirring constantly. Remove from heat, when the mixture coats the back of your spoon. Stir in the half & half. Pass mixture through a fine strainer into a bowl and set over an ice bath to chill. Stir in the vanilla extract. Freeze in an ice cream maker according to manufacturer's instructions.
Gelato in the works.
The Ravioli insides: 3/4 c. ricotta cheese, 6 oz. frozen, chopped spinach (drained), 1/2 c. Parmesan, and a pinch of nutmeg...salt and pepper to taste.
Five Minute Tomato Sauce
I'm very particular about the tomatoes I use in this sauce. Look for canned crushed tomatoes, some cans you will come across will say "with added puree" - this is also fine. I avoid diced tomatoes, pass on pureed, and skip whole tomatoes as well. Avoid the crushed tomatoes with added herbs, seasonings, etc. You want pure crushed tomatoes if possible. I also look for organic crushed tomatoes which can be tricky, I often come across the Muir Glen brand, it has added basil in it - that one is actually fine. The San Marzano crushed tomatoes are great as well. Any leftover sauce keeps well in the refrigerator for three or four days
1/4 cup extra virgin olive oil
***1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon
Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta.
Makes about a quart of tomato sauce.
***I SUGGEST CUTTING THIS BY AT LEAST 2/3rds (i.e., 1/2 tsp, if not less)
*recipe courtesy of 101cookbooks.com
AND, the aftermath:
My roommate loves me...
And tomorrow the Goddesstry continues with homemade noodles for the ravioli and a baguette or two. Oh, this is date No. 3 with the Staff Sergeant :)