Perfecting Marinara Sauce

Each time I make Marinara sauce it tastes better and better. I think I've finally found the perfect combination.................or at least until the next time.

1 large can crushed tomatoes
2-4 cloves of garlic chopped
1 large shallot chopped
olive oil
10-15 fresh basil leaves torn
1 tablespoon sugar
salt and pepper

Saute the shallots and garlic with a couple tablespoons of olive oil over high heat. Add crushed tomatoes, basil leaves, and sugar. Cook over high heat until bubbling reduce to medium temperature. Cook for about 15-20 min allowing sauce to thicken. Add salt and pepper till desired flavor.

Serve over linguine or your favorite pasta. Makes enough sauce for about 4 servings. Serve with fresh grated pecorino romano cheese. Mangi. Mangi.

Grilled Pork with Peanut Sauce

This recipe is great served with sugar snap peas and steamed rice. The peanut sauce is extremely flavorful and satisfies the craving. I substituted the coriander for curry powder.
http://www.finecooking.com/recipes/grilled-asian-pork-tenderloin-peanut-sauce.aspx

Broccolli Cheddar Soup......This will warm you up from the inside out.

This recipe is a local favorite at my parents restaurant in New Braintree, Ma. My mother makes all the soups for the restaurant to warm the customers during the cold New England winters. If you ever find yourself in the Quabbin District of Massachusetts you MUST stop by Reed's Country store for a meal. I highly recommend it.

Broccoli Cheddar Soup
2 pd. Broccoli
1/2 med. sized onion
2 cloves of garlic, chopped
1 quart Half and Half
1 tablespoon flour
1 stick of butter
1-1 1/2 pound of shredded Cheddar Cheese (Extra Sharp makes it Extra Better)
1 large can chicken broth
1 teaspoon thyme
salt and pepper

Steam broccoli until soft. Put broccoli through food processor. Saute onion and garlic in pot with butter, over med-high heat. Add flour, whisk to make a roue. Add cream and chicken broth until steaming. Slowly add cheddar cheese continue to whisk over 15-20 minutes. Add thyme, salt, and pepper to add more flavor to your Savory Deliciousness creation.

MMMMMMMM......PULLED PORK

After a day spent racing down the Backside of Northstar. My friend Emily and I followed the amazing smell of homemade BBQ pork back to our ski house in the woods. The pork had been slow cooking in the crock pot on low ALL DAY LONG. It's Emily's secret recipe and I cannot disclose the secret ingredient. Now as we await for our other friends to arrive to the house for the weekend, they too will find their way through the dark snowy streets by the smell of homemade BBQ.

Apres Ski.........Steak Dinner

While I am up in Tahoe the next week I'll be sharing what amazing, mouth watering, flavor explosion that is created every night. Enjoy!

New York style strip marinated over 6 hours in balsamic vinegar, olive oil, fresh rosemary, sugar, salt and pepper. It's a simple marinade. The idea was stolen by an Italian friend of mine. It's simple and it works on any cut of steak.

Tomato and arugula salad with croutons, pine nuts, and asiago cheese. Tossed with a balsamic vinaigrette. This salad combination is a favorite shared amongst my roommates. I can't disclose where we stole the idea from. It's even better when heirloom tomatoes are in season.

This meal was eaten with a bottle of Rivetto, Nebbiolo D'Alba.