Nina's Marinara Sauce

I think I've made Marinara Sauce thousands of times for my kids, friends, work parties, potlucks, etc. And it never fails that people want the recipe. Funny thing is, I don't have a recipe. Growing up around Sicilian women in the kitchen, each with their special slant on different sauces and dishes, somehow made it's way into my blood. But you didn't have to grow up that way to make a fantastic, quick and fresh sauce that will have people falling in love with your food -- and maybe you, too! I'm not kidding, this will only take you about 20 minutes.


Ninas Marinara Sauce:

Olive Oil
2 cans imported (from Italy) whole, peeled tomatoes
about 12 cloves of garlic chopped finely or crushed
1 medium onion
1/4 c fresh parsley
1/4 fresh basil - of course you can substitute dry for herbs (but then use much less)
1/2 tsp oregano
1/2 c white wine - any kind as far as I'm concerned
1 tsp sugar
kosher salt and ground fresh black pepper

• Cover bottom of large fry pan with olive oil - about 1/4 cup. On medium heat, saute the onions for a few minutes until a little translucent.


• Sprinkle some of the basil and parsley on top of the onions.


• Important step: drizzel some of the sauce (about 1/8 cup) from the can of the whole tomatoes into the pan - you'll hear a nice sizzle and all the aromas will start kicking up. THEN add the garlic. I do this because I don't like when the garlic overcooks. Pouring in a little of the sauce (not the tomatoes) seems to help merge all the flavors of the herbs together before you add the whole tomatoes.


• After about a minute or two, add the wine -- then the tomatoes, salt, pepper, sugar, and the rest of the herbs.


• Let everything simmer for about 5-10 minutes before you start crushing the tomatoes in the pan.


• Get a wooden spoon and taste it. If it tastes too tangy, add a bit more sugar. And just season to your taste. I love it tangy, so I always go a bit heavier on the salt, and less sugar.


• After simmering another 10 minutes, you are done!
  

Serving suggestions: Toss about a cup with any kind of pasta. This is a light, impressive sauce that has so much flavor that you don't need a lot. I always toss the sauce throughout the pasta, and then put the sauce in a serving bowl so that folks who like more sauce can add it. I just made this yesterday and included a photo of the pasta (and the sauce above). I tossed it with the sauce, and then spooned some sauce on the top, sprinkled with Pecorino parmesan cheese and fresh parley. Yum!

This, served with a summer salad - butter lettuce, tomato and cucumbers - tossed with lemon, red wine vinegar, olive oil, salt and pepper is a winner. OK, of course some nice, fresh bread on the side, too!

Have fun!

Eggplant Parmesan

My friends Evelyne and Reffie came over a couple weeks ago for dinner. I made pasta, stuffed artichokes and eggplant parmesan. We sat around talking and laughing until about midnight. As they went to leave Evelyne peaked around the corner into the kitchen and asked if there was more Eggplant Parmesan left over. Her husband Reffie mentioned he was skeptical that he would like this weird-looking vegetable, but he loved it and said it tasted like lasagna. I promised them the recipe, so here it is:

Evelyne's Favorite Eggplant Parmesan

2 medium eggplants

Nina's Marinara Sauce (my recipe is on its way)

1-2 cups flour

2-3 cups Italian style bread crumbs

1 cup olive oil

1 cup grated Pecorina parmesan cheese

2 round balls of mozarella cheese (about 16 oz)

Kosher salt and freshly grated black pepper

1/4 c chopped fresh basil and parsley

* Optional: 3 hard-boiled eggs (sliced)

• Slice the eggplant in quarter inch slices and salt each piece


• Dip each slice in flour, then egg, then bread crumbs. I just line up the shallow bowls and work each piece like a mini assembly line.


• Add olive oil to large fry pan (just so it covers the bottom) and heat to medium.


• Brown both sides of each piece (it happens fast, so don't go anywhere) then put each piece on platter lined with paper towels.


• Lightly cover large, shallow casserole dish with marinara sauce and then put a layer of the eggplant.


• Sprinkle each piece with Pecorina (if you think any parmesan will do, it won't) parmesan cheese and then a layer of slices of mozarella cheese, and then spoon sauce liberally over the top. I can't believe what a snob I am when it comes to Pecorina Parmesan cheese...


• Optional step: Before you add the sauce, layer in boiled egg slices.*


• Repeat those layers until the pan is filled halfway with all ingredients - or until you've used all the eggplant. End with a layer of sauce and then cheese.


• Bake in hot oven (about 350-75) for about 45 minutes and until it's bubbling and the cheese has browned slightly. Keep covered with foil for the first 30 minutes.


• Garnish with chopped fresh parsley and basil.

OK, I admit it - I never measure anything so these measurements are all approximate. You may want to add more cheese, or maybe only use one eggplant for a smaller dish, etc.

Oh, and one more thing, this dish brings back great memories of what my Sicilian Mom and her four sisters used to make in the basement of my Grandma's house on Brown St. in Methuen Mass.

Enjoy!

P.S. I stole the photo from the Web as a filler until I make it again soon. I'm not kidding when I say that I think mine looks better. ; )

My first recipe post!

One of the main reasons I wanted to start a blog was to start sharing my recipes. I spent much of my childhood hanging out with Sicilians -- my Mom's side of the family -- and wonderful food and great recipes were just part of our daily lives. I have so much to share regarding my family and food, but because I'm a simple person and a little impatient, here's a simple brunch recipe to get you started. I just made it up one day when I was making brunch for a friend (OK, my ex-boyfriend Bret). He walked in the house from watering his garden and said, "What are you cooking? My house has never smelled this delicious -- EVER!" He couldn't believe how simple the dish was and how great it tasted.

Mediterranean Frittata for Two:

3 beaten eggs with kosher salt and freshly grated pepper
1/4 cup shredded or shaved romano or parmesan cheese
1/2 green bellpepper
1/2 onion
parsley sprig
olive oil

Heat Broiler...

In small omelet pan heat about 2 tbls of olive oil (medium heat). Add chunky slices of onions and bellpeppers and saute for a few minutes until a little tender and a little browned. Don't let them get limp - it's much more colorful and has more texture if you keep it al dente.

Next, make sure the veggies are spread nicely in the bottom of pan -- and then add the eggs. After one minute start lifting the edges with fork and turn the pan from side to side so that the raw egg on the top keeps moving to the bottom of the pan. Do this until there's no more loose egg remaining on the top.

Now you're ready to finish it off. Sprinkle a couple tbls of the cheese on top and then insert under broiler -- just for about a minute (make sure you don't put the pan handle in the broiler). This will add enough heat to finish cooking the top of the Frittata and add a nice color and texture.

Pull out the pan and then add some more cheese and freshly grated pepper. I usually sprinkly some chopped fresh parsley at the top.

This only takes a few minutes, and is just right when served with a nice cappucino and a slice of toasted Artisan bread with a little butter.

Enjoy and let me know what you think!!

Testing...

For years and years I've been writing journals. Like so many others I've always dreamed of sharing some of my thoughts with the world. And now I have a very easy way to do that. To be honest I have no clue about the best way to start a blog, which tools are the best, what topics are best to cover, etc. I just wanted to start. So I'm going to start this thing the very way I've approached life: I just dig in and learn as I go. So that's exactly what I'm going to do with this blog. Here goes my next adventure...