I love serving saucy things over toast. And, when that saucy thing is creamy garlic shrimp, and the toast it’s over has been pan-fried in butter, I really love it. Frying the toast in lots of clarified butter prevents it from getting soggy while it soaks up the garlicky sauce. This creates a perfect partner, in both...to read the rest of Chef John's article about Creamy Garlic Shrimp Toast please follow this link to become a member.)

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And, as always, enjoy!

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January 21, 2022

CRANBERRY-APPLE SAUCE

This is a recipe for those jellied cranberry sauce lovers out there. It has only 4 ingredients, PLUS it couldn't be easier to make. My picky-picky husband loves 100% jellied cranberry sauce, but it is just a little too tart for me.

With the addition of a couple of medium sized Gala apples.....that "pucker-tart" cranberry taste is mellowed just enough...and picky-picky husband really likes it too!! 

Whether you make half a recipe or a double a recipe, this is quick and easy. Did you know you can freeze jellied cranberry sauce?  I just put the leftover sauce in the freezer. 

Simple Ingredients:
12 ounces (3 cups) fresh cranberries (frozen is OK)

2 medium size Gala apples (cored but NOT peeled)
1 1/4 cups granulated sugar
1 cup pineapple juice (or water in a pinch)

Wash and sort the berries, throwing away any light pink or mushy ones. If I'm using frozen cranberries, I don't even thaw them.

Core (but don't peel) 2 medium sized Gala apples. Chop fine in the food processor.

Put the cranberries, chopped apples, sugar and juice in a heavy pot and bring to a boil(cover the cooking cranberries with a splatter screen to reduce any potential mess). After it boils for a minute or so, turn the heat WAY DOWN to just a MILD SIMMER and cook for 20 minutes (stirring occasionally). 

After 20 minutes, remove from heat and PRESS the berries through a strainer, into a bowl (I just press on the berries with a big spoon). It takes a couple minutes, but just keep pressing until all you have left in the strainer, is skins and seeds (throw that part away). 

Stir, the strained cranberry sauce,then chill in the fridge (sauce will thicken as it cools). 

Cranberry sauce freezes well too!! We are "empty nesters", so I freeze small containers of leftover cranberry sauce and none of it goes to waste.

ENJOY !!! 

 

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November 12, 2021

There’s no way to actually win an argument about which pasta sauce or pasta dish is Italy’s best, but that’s not really the point. Arguing is fun, especially with Italians, and just being able to passionately make your case, more than makes the effort worthwhile. I tried to do that in this Pasta all’Amatriciana video, although it was really more... to read the rest of Chef John's article about Pasta all’Amatriciana, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Pasta all’Amatriciana!

And, as always, enjoy!

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September 21, 2021

As you know, I’m not above opening a can of tomatoes, or jar of prepared sauce to use with pasta, or in some other video recipe related application. In fact, I do it proudly, with zero shame, but when it’s the middle of fresh tomato season, and the vines in our garden are heavy with this glorious... to read the rest of Chef John's article about Fresh Garden Tomato Sauce, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Fresh Garden Tomato Sauce!

And, as always, enjoy!

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September 21, 2021

There are basically three ways you can do Italian sausage and spaghetti. Two of those ways are very popular, and perfectly acceptable. This recipe features the much lesser known third method, which I feel is vastly superior in both taste and texture, although it requires doing something I’ve been training you for... to read the rest of Chef John's article about Italian Sausage Spaghetti, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Italian Sausage Spaghetti!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

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January 29, 2021

My mother, Pauline, was a great cook, so it’s not like we hoped she wouldn’t have time to make us supper, so we’d get to eat TV dinners instead, but when that happened to be the case, it was always a very special, and exciting occasion. Which is weird, since they really weren’t... to read the rest of Chef John's article about these Salisbury Steaks, please follow this link to become a member.)

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And, as always, enjoy! 

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

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July 14, 2020

I remember joking around in our homemade ketchup video about how even though the final product was great, and very close to the store bought stuff, it wasn’t worth all the time and effort; and that people should probably just continue buying it at the store. Well, you might be thinking the same thing about... to read the rest of Chef John's article about All-American Barbecue Sauce, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for All-American Barbecue Sauce!

And, as always, enjoy! 

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June 18, 2020

They say there are a thousand ways to roast pork, which has never sounded like enough ways to me, so I’m always trying to come up with new ones. This “plastered” pork was one such attempt. While this looked bizarre coming out of the oven, and by “bizarre,” I mean it looked like the Elephant Man... to read the rest of Chef John's article about this "Plastered" Pork Tacos recipe, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for "Plastered" Pork Tacos!

And, as always, enjoy! 

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

 

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May 12, 2020