March 12th, 2010
This will only be the first of a couple of posts about pizza related things. I thought the best start would be my favourite pizza sauce recipe. It kind of developed out of trying different recipes, that I found online and in various cookbooks in my slightly obsessive search for the best pizza sauce.
This one is slightly sweet, but not even a bit overly sugary tasting, like a lot of the bottled pizza sauces are and it is pureed for making it easier to distribute on the dough.
It is very important to simmer the sauce for a while, thus allowing the flavours to combine and the acetic acid (from the balsamic vinegar) to evaporate. You don’t want the balsamic vinegars acidity, you just want some of its flavour!
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February 20th, 2010
When I think about arrabiata sauce, the first thing that pops into my mind is eating penne all’arrabbiatta with my dad at a small espresso bar/food place in freiburg, the small city in the very south-west of germany I grew up in. We used to go there almost once a week for lunch, when I was at school and he was at work and I really liked the simple tomato sugo with a nice but not too strong hotness.
Well now, that I live in Berlin, I’m quite glad I can just cook it for myself at home and I thought I’d share my way of cooking it with the world. Buon appetito!
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February 18th, 2010
Tofu has actually never been my favourite thing, but now, that my girlfriend started to complain about us eating too much meat (especially pork, the fatty kind), I thought I’d start trying out some things with it again. Previous attempts were not as satisfying as I hoped they would be, but this turned out great! It’s just not as… well… boring, as I experienced the tofu to be in those former attempts. I just made a bit of it but I’ll be making more for tonight’s dinner.
You can serve the tofu, prepared in this way, as an appetizer, using the remaining marinade as dipping sauce or use it in spring rolls, like i will do it tonight for a couple of friends (Recipe follows).
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