Full Immersion Blending

Dear Moll-

You know all too well that I am Scrooge McDuck stingy. I'm sure our recent conversation about the iphone still lingers in your head like a bad cold. I won't deny my thriftiness. In fact, I embrace it as a money-saver AND as a life simplification philosophy. In kitchen terms, this translates to "why have a bunch of expensive gadgets and what-nots if you can make do with the basics?"

So, if I'm sending you a kitchen tool which at first glance seems a little gadget-y, you know I think it's worth the money. And I do. That said, prepare to welcome the Kalorik Immersion Blender. (I know I sound like an infomercial. Sorry.) I heard about it from Christopher Kimball - and that man researches e.v.e.r.y.t.h.i.n.g inside & out. What's it good for? Smoothies, of which you are a huge fan - though I find you may want to slightly defrost larger fruit chunks (peaches) a bit before you blend. Soups: roasted sweet potatoes and other assorted veggies cooked in chicken broth and then blended. You've never tackled these before but as the winter descends you'll crave soup. You could even make the king of condiments, aka tomato jam. Add to all of this ease of cleaning (way easier than a blender), a pretty modest price, and availability on Amazon. Expect to receive your own Kalorik Stick Mixer next week. Enjoy!

xxoo, Mom

So-Simple Spaghetti Sauce

I am not a fan of jarred spaghetti sauce. Yes, it's easy. Yes, there are lots of homemade-ish versions sitting on supermarket shelves. However, nothing - absolutely nothing - beats a nice home cooked sauce. This version is very easy and came to me via the ultimate super cook: Mimi. Mimi is not of Italian descent and she developed this recipes in the early 70's so it features a few short-cuts that the truly Mediterranean may frown upon. It is, however, delicious, quick, and much-requested in this house - even by the truly Mediterranean.

1 lb ground round (90% lean ... wouldn't go leaner, but can go with slightly higher fat content, say 85% lean)
2 peeled cloves of garlic, smashed a bit to release flavor
1 whole onion peeled
1 can Campbell's tomato soup
1 can diced tomatoes (15 oz)
1 can tomato sauce (15 oz)
1/2 teaspoon basil
1/2 teaspoon oregano
3/4 teaspoon sugar

Place ground beef in a large sauce pan. Break up the ground beef and brown over medium heat. Don't be too aggressive with the heat.If the meat browns too fast or too long, I think you lose a bit of tenderness in the meat. You may not think the crumbled, browned meat can be tender, but trust me it can. This is the one part of the recipe that you need to watch closely. Once the meat just loses its pinkness, turn off the heat, and drain the fat which has accumulated. Then place meat back in the pan.

Add to the meat in the saucepan all your canned tomato stuff, smashed garlic, whole onion, spices, and sugar. Stir gently to combine. Cover and let simmer slowly for at least 2 hours - or longer. Give it a stir every now and then, but keep returning the cover to guard the sauce so it doesn't cook down. You can double this recipe easily or add more tomato sauce if you like a less meat-y sauce. Goes with out saying, that leftover sauce freezes well.

Serve over the pasta of your choice.

Onion Jam On-Demand

To me, a great condiment is all that stands between a good sandwich and an outstanding one. I’ll go a step further, declaring that even a so-so sandwich is lifted to great status by the love of a terrific condiment. Lots of pressure for ketchup/mustard/mayo which are not, however, the great condiments I have in mind. The one I am thinking of is of the savory sweet variety: onion jam. Oh it is good! What’s even better is that onion jam is a breeze to make. Delicious on sandwiches of all kinds - especially any&all grilled cheese. Onion jam freezes like a dream. Plus it’s so inexpensive to make. Why buy a $4 jar of some fancy spread when you can make your own and then stash some away for later use? Say goodbye to all those aged and abandoned condiments clattering around in your fridge. Say hello to wonderful flavor on-demand!

4 tablespoons olive oil
2 large red onions
4 tablespoons brown sugar
1/2 cup red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon pepper

Chop off ends and remove rough outer layer of onions. Cut onions in half and slice into thin strips. I continue on with a rough chop because I think it helps the onion cook more evenly and makes spooning the jam easier if the onion section are smaller. However, if you think a long string of onion is more elegant than so be it.

Place olive oil in a large saucepan under medium heat. Add all your chopped onion to pan and cook - stir about on occasion - until onion is soft and translucent, about 15 minutes.

Add sugar and vinegar and cook until liquid is reduced to a thick syrupy consistency and onion appears soft and caramelized. About 10 minutes. If you still have too much liquid, give onions more time to cook. Watch your jam doesn’t dry out and burn though! Add salt and pepper, stir, and you’re done.