Tomato Sauce for Rice

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Author: James Kirkley

A classic Southern dish. Wonderful with lima beans and fried chicken or baked ham.

This sauce goes over white rice. Ideally accompanied by lima beans. A package of frozen lima beans should be cooked in salted water to cover. Add some chopped bacon and let it cook until almost all the water has evaporated and the beans are mushy. Now you are eating!

Serves: 4

INGREDIENTS

1 can, tomatoes
3 tablespoons, flour
3 tablespoons, butter or buttery olive oil
1/4 teaspoon, salt
1/4 teaspoon, pepper
1 teaspoon, sugar

METHOD

  1. Puree tomatoes in blender until completely liquified.
  2. In sauce pan over medium heat melt butter or heat olive oil. When butter is melted completely and foaming or the olive oil is hat, add flour. Cook flour stirring constantly, with a wire whisk until it starts to brown slightly.
  3. Carefully add tomatoes to roux, blending as you go. Cook stirring constantly until thickened. Reduce heat and cook for about 5 or 6 minutes more, stirring occasionally. Careful, it will bubble and spatter out all over the place. Keep the heat as low as possible.
  4. Add salt, pepper and sugar. This is really to taste. Some tomatoes have more acid than others. The sugar will cut the acid of the tomatoes. The sauce should be barely sweet.

This was one of my Dad’s favorites and was one thing my Mom could make without him complaining, so I guess she made it pretty well according to him. After I got married I asked Mom for the recipe and this is it.

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Champignons sur Toast (Mushroom Toast)

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Author: Laura S. Kirkley

Serves: 4

INGREDIENTS

2 tablespoons, il Fustino Mission Reserve EVOO
4 cups, Crimini and/or mixed mushrooms – thickly sliced
2 ounces, unsalted butter
2 large cloves, garlic – finely minced
1/3 cup, water
salt
extra butter for bread
2 tablespoons, il Fustino Aged Balsamic Vinegar
2 tablespoons, scallions – chopped
Italian parsley – finely chopped
Freshly ground pepper
4 slices, crusty bread – 1-inch thick

METHOD

  1. Place half the butter and olive oil in large saute pan over medium-high heat
  2. Add mushrooms, stir to coat, cook for 1-2 minutes
  3. Add garlic and cook for additional 1 minute
  4. Add water and salt to pan, cover pan and reduce heat to low, stirring occasionally, cook another 5 minutes
  5. Remove lid and cook until liquid is evaporated
  6. While mushrooms are cooking, butter both sides of bread with extra butter. Grill bread on both sides until golden brown. Place bread on serving plates.
  7. Add Balsamic Vinegar and scallions to mushrooms
  8. Add remaining butter and stir until butter melts
  9. Spoon mushrooms onto toast
  10. Top with parsley and pepper.

Oven- Roasted Cauliflower with Lemon and Garlic

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Author: Emeril Lagase

Super easy and delicious.

Serves: 4

INGREDIENTS

5 cups, cauliflower – about 1 1/2 inches in diameter (from 1 medium cauliflower) (5 to 6)
1/4 cup, il Fustino Arbequina EVOO
1 tablespoon, garlic – sliced
2 tablespoons, lemon juice
1 teaspoon, salt
1/2 teaspoon, black pepper
2 tablespoons, parmesan cheese – grated
chives – chopped for garnish

METHOD

  1. Preheat the oven to 500 degrees F.
  2. Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper.
  3. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting.
  4. Remove from the oven and sprinkle with the Parmesan.
  5. Garnish with chopped chives and serve immediately while still warm.