|
So, long time no see. I’ve been pretty busy and kind of sick in the mean time, so I didn’t really get to cooking special things and blogging about them. But this is a very nice treat today. My by far favorite recipe for ragù alla bolognese. I don’t think I’ve been experimenting with anything as much as I have with ragus. And this is in my opinion the best you can make. Finally! We already had the Beet Beurre Blanc and Orange Beurre Blanc but now we’re coming to a real treat. The mother of all butter sauces. I’m still drooling over my laptop, when I even think about it. It enhances the flavour of almost everything you put it on. White asparagus (grown without any exposure to light) is the best known example, at least here in Germany. I love to put in on eggs benedict, salmon or even pizza (yes, you heard me right!). Sauce Hollandaise doesn’t come from the Netherlands, as the name implies. It’s a classic french sauce and only called hollandaise because for some time during World War I, butter was only available imported from the Netherlands and Belgium. Before that, it was called Sauce Isigny, after the town of Isigny-sur-Mer, former butter-capital of France. Well, anyway, the important thing when making hollandaise is stirring and not getting the stuff too hot, as the egg protein denaturates and messes up the beautiful emulsion. If however you break your hollandaise, you can start over with new eggs and add the broken hollandaise sauce just like you usually add just the butter. It’s quite likely, that you mess up hollandaise the first times you try it – at least that’s what happened to me – but you should definitely not give up. Seriously, it’s worth it!
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!
|
  I’m Benjamin Emmanuel, a 20 year old food enthusiast from Berlin. I'm documenting stories and recipes of my culinary adventures. Read more...    |
   
To subscribe to the blog via email, simply enter your email address below and hit the 'Subscribe' button.
Your email address will not be used for anything but delivering you the newest blog posts. |
|
         
Copyright © 2010 Let's Start Simple! |
||
