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Newtown, CT, US

Recent Reviews

Re:Butternut Squash Gnocchi

I made this recipe immediately after viewing the video and many times thereafter. As someone else mentioned, this is a crowd pleaser. I usually serve it as a "primo" before the "secondo" meat dish.It never fails to amaze my guests, as they refuse to believe how simple this is, assuming I was just being modest.The instructions are easy to follow.

Posted: 05:23 pm on November 19th 2011

Re:Tomato Purée

This is basically the standard recipe for tomato puree, but it will not give you the incredible flavor available from just-picked tomatoes.The main culprit is the 10 minute cook prior to preparation.My favorite way to avoid the pre-cook (especially when making a large batch) is as follows:1. Clean tomatoes, briefly dip each one in a pot of boiling water to loosen the skins.2. Set out two large bowls, each with a sieve or a colander3. Working over the first bowl: remove the skin, cut the tomato in half and remove the seeds with their surrounding gelatinous blobs.4. Let the skin and seeds drop into the colander and place the pulpy part of the tomato into the second sieve/colander. Any stems, green parts, and bad parts should be set aside for compost or thrown out.5. Put all the liquids that drain from the colanders into another container for later.6. Pass the skin, pulp and seeds through a food mill, making sure to scrape the pulpy puree off the bottom of the mill. Let this liquid sit for a few hours. Skim off the liquid that rises to the top. The heavier, thicker red liquid on the bottom can be used as tomato juice or to thin the sauce you make from the tomatoes in the second bowl.7. The tomatoes in the second bowl can now be coarsely chopped or pureed and used your favorite way.My three favorite ways to use these are:1. Chop and mix with fresh basil, onion and virgin olive oil for bruschetta.2. Chop and use for a fresh marinara sauce, which I also use for pizza.3. Coarsely chop and freeze 2 cup batches using a Foodsaver vacuum machine and bags. This only works well if the tomatoes are well-drained.I'm fortunate enough to have a wood burning pizza oven, so I've rationed the frozen tomatoes for my pizza sauce in the winter.

Posted: 05:41 pm on August 17th 2010