La Cuisine

wcfoodies:

The Farm Down the Road - Local Roasted Tomato Sauce

This was Twitpic’d by an awesome new little market in my neighborhood, The Brooklyn Victory Garden. If you don’t live in New York or just haven’t heard about it yet, The Farm Down the Road is a new canning company in New Jersey that flash-cans peak season Jersey tomatoes for us locavore New Yorkers - so we can still enjoy locally-sourced, seasonally-grown tomatoes in the dead cold of winter (also known as today).

Apparently they’re now making tomato sauce as well…gotta test-drive a jar of this, because their canned whole tomatoes are pretty stellar.

Chimichurri Sauce

Follow the link for recipe.

Thanks to Baked Bree

Roasted Tomato Sauce with Garlic

Follow the link for recipe.

Thanks to The Kitchn

Aioli, Basic and Flavored Mayonnaise - What to do with those leftover egg yolks

Follow the link for recipe.

Thanks to TasteSpotting

Homemade BBQ Sauce

Follow the link for recipe.

Thanks to Naturally Ella

Black-Bean and Corn Salsa

Follow the link for recipe.

Thanks to Naturally Ella

Grilled Chicken Sandwich with Apricot Sauce

Follow the link for recipe.

Thanks to Tasty Kitchen

I like to give the food I make up on my own different names. So today I decided to make farfalle with tomato sauce. Just plain tomato sauce. Well… Not that plain.

Farfalle a la Borgomani

2 tablespoons minced (or finely chopped) garlic
3 tablespoons chopped green olives
Fresh basil as you wish
4 tablespoons olive oil
1 teaspoon sugar
1 can tomato sauce of your choice
1/2 cup of water
Salt and pepper as you wish.

Here’s how I make it:

I fry the garlic in the olive oil and when it’s enough brown I add the olives and the basil leaves. Let them fry for 2 or 3 minutes, add the tomato sauce, fix the salt in it (because you need to know the salt in the tomato sauce sometimes is already enough) and the sugar, to break the acidity of the tomato and the water. I let it cook for 10 minutes and DONE!

The pasta is always cooked “al dente”, but some people like it softer… I say AL DENTE. What you see on top of it is grated aged Dutch cheese (Rembrandt cheese) and fresh oregano ornament.

Enjoy!

Photo and recipe by M. Borgomani

Chile con Queso

Follow the link for recipe.

Thanks to The Pioneer Woman

Spiced-Pumpkin Soufflés with Bourbon Molasses Sauce

Follow the link for recipe.

Thanks to Gourmet

Parsley Pesto

Follow the link for recipe.

Thanks to Souvlaki For The Soul