My Favorite Tomato Sauce
4 servings
INGREDIENTS
1/4 cup extra virgin olive oil
2 small onions – peeled, trimmed, and minced
6 cloves garlic – minced
2 tablespoons tomato paste
4 pounds Roma tomatoes – peeled, seeded, and diced
2 cups chicken stock
14 large fresh basil leaves – washed and dried
12 tablespoons unsalted butter – cut into pieces kosher salt & freshly ground black pepper to taste
METHOD
1In a large saucepan, heat the olive oil over
2Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute longer.
3Add the tomato paste and then the tomatoes, cook for
4Simmer briskly until the sauce is thick, 20 - 30 minutes. For a finer consistency, pass the sauce though a
5Stack the basil leaves, roll them up lengthwise, and cut across the roll very thinly to make a chiffonade.
6Stir in the basil. Whisk in the butter piece by piece, then season to taste with salt and pepper. Keep warm.
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)
Fennel Garlic Pork Roast
4 servings
INGREDIENTS
3 pounds Pork loin, rib end, Ready To Cook
2 tablespoons Dijon mustard
6 cloves garlic – chopped
1 tablespoon kosher salt
1 tablespoon pepper blend or fresh cracked pepper
1 tablespoon fennel seeds
1 teaspoon crushed red pepper — optional
METHOD
1Rinse the roast and pat dry with paper towels.
2Place roast on a platter, rub entire roast with Dijon mustard.
3Combine the remaining ingredients. Press them firmly on entire roast.
4Insert the rotisserie spit through center of roast. Pierce each end of roast with the rotisserie forks. When forks are secure in roast, tighten the screws.
5Insert rotisserie spit in oven. Set the temperature to max. Turn function dial to rotisserie and the timer to 70 - 80 minutes.
6When timer goes off, test the pork with a thermometer for a reading of 170 degrees.
7Remove roast from oven with rotisserie removal tool; let rest at least 10 minutes before carving.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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