Filed under Soups, Stocks + Sauces · Print This Post
Adapted from Emeril
2 bunches of ramps, trimmed and thoroughly washed
1 quart beef broth
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 cup heavy cream
a handful of parsley, finely chopped
salt and pepper
1. Make quasi-blond roux. Combine the vegetable oil and the flour in a Dutch oven over medium heat. Cook, stirring constantly, about 6 minutes. Whisk in the broth and the cream. Bring to a boil and then reduce the heat to medium-low.
2. Lightly grill 6 of the ramps. Cut the remaining ramps into 1-inch pieces. Add the chopped ramps to the soup, season with salt and pepper, and simmer for about 40 minutes. Remove from the heat and using a blender, purée the soup until smooth.
3. Ladle the soup into shallow bowls, garnish with the grilled ramps and the parsley.
Filed under Soups, Stocks + Sauces · Print This Post
I love making my own tomato sauce in the summer because the plump and juicy tomatoes are available in the market. Once transfered to a covered container, your tomato sauce keeps a week in the fridge. You can also store them in the freezer to make them last for several months. Just make sure that the sauce is completely cool before you cover and transfer them to store.
A lot of pasta dishes with tomato sauce are so easy to make. When I know I want pasta for dinner, I just take out my frozen sauce from the freezer and let it sit in the fridge. I just completely heat it up with my favorite ingredients.
Ingredients:
5 vine-riped tomatoes, quartered
1 small carrot, peeled, shredded
3 sprigs of fresh thyme
4 cloves of garlic, minced
1 red onion, sliced thinly
olive oil, salt, pepper
1. In a large saucepan, heat some olive oil over medium heat. Sauté garlic until light brown and cook onions until transparent. Add the thyme and carrots and cook for about 5 minutes.
2. With your hands, add the tomatoes while crushing them with your hands. Get all of the tomatoes and their juice to the pot. Simmer, stirring often and cook until the sauce is thick. Season with salt and pepper.
3. Set aside to let cool. When cool enough, transfer to a sealable container.
Related post/s:
If tomatoes are not in season, try the hydroponic ones from Shushan Valley Hydro-Farms
Your own tomato sauce will be awesome with some octopus
