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Bringing Home the Bakin'

bake my cake and eat it, too

Tag Archives: italian

I made this tomato sauce about a month ago with no intention of posting it to my blog (hence the sparse and unartistic photo display).  It is quite honestly one of the easiest things I’ve ever made, so I was hesitant to share, however I decided I couldn’t keep this 4-ingredient recipe a secret any longer.

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What I realized after a quick Google search, however, is that this recipe isn’t so secret — it’s actually pretty famous.  This recipe is one of many by Marcella Hazan, an Italian cooking legend.  Upon her death, this recipe exploded onto the internet food scene, and even made its way into the New York Times (where I found the recipe).  It is so simple and delicious, that I can’t even think of making another tomato sauce.  Because the sauce is a little rich (there’s quite a lot of butter…) I served mine over Spaghetti Squash (which was great!) although I’m sure it’s pretty hard to beat real pasta.

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Marcella Hazan’s Tomato Sauce – The New York Times 

INGREDIENTS

  • 2 cups tomatoes, with their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
  • 5 tablespoons butter
  • 1 onion, peeled and cut in half
  • Salt

PREPARATION

1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
3. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

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A long time ago, I posted a recipe for biscotti.  I raved about how good they were, and encouraged all of my readers to make them, as well.  The guilt has been eating me up, and I think it’s finally time for me to come clean — they were terrible.  I was VERY new to blogging at the time, and I was so embarrassed by what a catastrophe they were (my mom swears she almost broke a tooth) so I did what any immature teenager would do: lie.  Thankfully, I’ve come a long way since that post.

When I was home for fall break last week, it was only natural for me to bake something, and this time I knew exactly what it was I was meant to bake.  I re-attempted the biscotti (albeit a different recipe), and this time, I can assure you that they were FANTASTIC!  My family could not stop raving about these delightful coffee dunkers… so much so that I had to make a second batch (in the same day).  These were MUCH easier to make than I expected, and I know I will be making these again soon.

Double Chocolate Walnut Biscotti – Gourmet Magazine, 1994

yield: 30

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup walnuts, chopped (I omitted these)
  • 3/4 cup semisweet chocolate chips (I used milk chocolate for more of a flavor contrast)

Directions:

Preheat oven to 350°F. and butter and flour a large baking sheet.

In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.

On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners’ sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

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I’ve finally smoothed out all of the kinks, and have gotten in the groove of cooking. I’m really enjoying myself, and I can’t wait for you to see all of the delicious meals I have cooked!  This meal was so summer-y, and perfect for the warm weather we have been experiencing.

Arugula, Fennel, and Apricot Salad – Bon Appetit

ingredients:

  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons minced shallot
  • 3 tablespoons extra-virgin olive oil
  • 1 5-ounce container arugula leaves
  • 1 large fennel bulb, very thinly sliced, plus 1 tablespoon chopped fronds
  • 6 large apricots, pitted, sliced
  • 1/4 cup unsalted natural pistachios
directions:
  • Whisk vinegar and shallot in medium bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
  • Place arugula, sliced fennel, and apricots in large bowl. Whisk chopped fennel fronds into dressing. Drizzle dressing over salad and toss to coat evenly. Season to taste with salt and pepper. Transfer salad to large serving bowl. Sprinkle pistachios over and serve.

Cheese and Pepper Pasta (Cacio e Pepe) – Saveur

Ingredients

Kosher salt, to taste
1 lb. pasta, preferably tonnarelli or spaghetti (I used fettuccine)
4 tbsp. extra-virgin olive oil
2 tsp. freshly cracked black pepper, plus more
to taste
1 cup finely grated Pecorino Romano
3⁄4 cup finely grated Cacio de Roma

directions:

Bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes (DO NOT OVERCOOK!); reserve 1 cup pasta water and drain pasta. Meanwhile, heat oil in a 12″ skillet over medium heat until shimmering. Add pepper; cook until fragrant, 1–2 minutes. Ladle 3⁄4 cup pasta water into skillet; bring to a boil. Using tongs, transfer pasta to skillet; spread it evenly. Sprinkle 3⁄4 cup each Pecorino Romano and Cacio de Roma over pasta; toss vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding some pasta water if necessary. Transfer to 4 plates and sprinkle with remaining Pecorino and more pepper.

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