- Types of princesses and what we can learn from them
- The Hangover 2 trailer is here — watch it now!
- PopSugar City Chicago: check out these can't-miss modern speakeasies
- Fun ways to cook and decorate with marshmallow peeps
- Beware of purchasing imposter cosmetics online
- Geeky essentials to include in your disaster survival kit
- Tips for grocery shopping with kids
- Trend alert: neutral booties
- 5 inspiring outdoor spaces to fawn over
- Do you live in one of the happiest cities to work?
- Fall into Spring with healthy asparagus recipes
- Steps for a safe (and fun!) sidewalk café stay with dogs
- Fashion comeback: wide leg denim
- Video: 10 books to read before the big-screen movies, part two!
- See photos of Michael Bublé's and Luisana Lopilato's wedding!
Posts for March 2011
Mike want to beat Richie and start some serious physiological warfare, Mike is hilarious and Richard is so worry that he can't even talk back to him.
I laughed my butt off when Mike said, "I hope you lose" in his face and Richard instead of go for the throat and answer "you know Mike? F*ck you, you foul mouth piece of sh*t you can kiss my ass I will win this and then I'll rub it in your face" type of thing, he all calm and worry said, "I hope you lose too." AAWWW Richie! That is the sweetest mean things I ever heard! You such a good guy!!!
The rest of Fabio's humorous recap is after the jump.
This wonderful recipe makes a huge batch of sauce, so you can use some now and freeze the rest for later. The base of the sauce is a classic mirepoix, plus garlic and tons of fresh herbs. The resulting sauce is rich, slightly sweet, and one of the best tomato sauces I've ever tasted.
It's delicious simply tossed with spaghetti, but it's also great in dishes like lasagna, pizza, and eggs in purgatory. To check out the recipe, which comes from chef Marco Canora's cookbook, keep reading.
3/4 cup extra virgin olive oil
1 medium onion, peeled and minced
1 small carrot, peeled and minced
1 celery stalk, minced
3 garlic cloves, peeled and minced
1/4 cup minced fresh flat-leaf parsley leaves
1/4 cup minced fresh basil leaves
1 tablespoon fresh thyme leaves
4 (28-ounce) cans tomato puree
Salt and freshly ground black pepper
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the onion, carrot, celery, garlic, parsley, basil, and thyme and fry the soffritto (it should sizzle), stirring occasionally at first, but more frequently as the mixture begins to reduce in volume. When the soffritto is beginning to stick and color, about 10 minutes, add the tomato puree.
- Season the sauce with a little salt and pepper, stir, and bring to a simmer.
- Lower the heat and gently simmer the sauce, stirring occasionally, until the oil floats on the surface, at least 1 hour (the longer and slower you cook the sauce, the richer its flavor will be).
- Adjust the seasoning with salt and pepper and use immediately or cool the sauce and refrigerate for up to 1 week or freeze.
Makes about 2 1/2 quarts.
- Condiments/Sauces, Salsa
Meritage (which, by the way, rhymes with "heritage") is a fancy word used to refer to Bordeaux-style red and white wines made in the United States. The term was made up by Napa Valley winemakers in the 1980s, who, frustrated by the phrase "red table wine," coined a proprietary name for their high-quality blended wines, made from Bordeaux grape varietals.
In order for a winery to produce a Meritage wine, it must be a member of the Meritage Association, and the blend must be one of the estate's top bottlings. Red Meritage wine must be a blend of two or more of the five traditional Bordeaux reds (Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec), and white Meritage is a blend of two or more of the three traditional Bordeaux whites (Sauvignon Blanc, Semillon, Muscadelle du Bordolais).
Do you buy Bordeaux-style blends by American producers? Has the term Meritage confused you before?
Source: Flickr User dionhinchcliffe
The food looked amazing (especially Richard's oyster and Mike's pepperoni sauce!) and it was fun to see the cheftestants come together and work under Richard and Mike. I was bummed that my favorite, Jen Carroll, didn't get kitchen time, but it was nice that Jamie Lauren stepped up to the challenge of helping Mike. Did you watch? What did you think of the outcome?
Photo courtesy of Bravo