Hi guys. We’re at our farm near Round Top for the weekend and I’m feeding a gaggle of teenage boys. I need to make this fast (as always).
Make a batch of Marcella Hazan’s tomato sauce and toss it with rigatoni or ziti. Here’s how I made a batch yesterday, you can see photos saved to Instagram Highlights on my profile page. Marcella’s recipe is a 28-ounce can of whole peeled tomatoes and their juices, 5 tablespoons butter, a peeled onion and salt. Here’s my tiny tweaks:
- 2 28-ounce cans of peeled tomatoes and their juices (I use organic Cento San Marzano whole peeled tomatoes
- 8 tablespoons butter (I use Kerrygold unsalted)
- 1 yellow onion (I use a peeled and quartered sweet onion — if you follow Marcella’s recipe, you will use two onions here. One is enough, and you can puree it with the sauce, adding a creamy and velvety richness.)
- 1 tablespoon kosher salt (I use Diamond Crystal)
- Let everything cook over medium heat, covered, for 30 minutes, stirring occasionally. Then stir well and lower the heat to medium-low, leaving the lid off the pot. Marcella says to discard the onion, but I’ve been using my immersion blender to combine it with the sauce. Do it!
I have a packed schedule today and want a simple dinner. I’m using the leftover chicken from Monday night to make a chicken “tortilla-less” soup. Crunch some tortilla chips on top if you want more indulgence! Or add a side of quesadillas.
I’m hosting a co-ed Young Life group, and while I’d like to say I’m making homemade pizza, let’s be real! Pizza delivery to the rescue. I might make some chocolate chip cookies though. This is my go-to recipe:
Traditional Chocolate Chip Cookies
- 2 ¼ cups all-purpose flour or gluten-free flour mix
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted and still warm (salted works too, they’re just…saltier!)
- 1 ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg plus 1 large egg yolks
- 2 cups semisweet chocolate chips
- In a medium bowl, mix together the flour, baking soda, and salt; set aside.
- In a stand mixer fitted with paddle attachment, cream the butter and sugars on medium speed until fluffy and smooth, 2 to 3 minutes. Turn off the mixer and scrape down the sides of the bowl with a spatula. Turn the mixer to low speed, add the vanilla and eggs, and beat until well combined. Gradually add the flour mixture and beat until just incorporated. Using a spatula, fold in the chocolate chips.
- Cover with plastic wrap and refrigerate ideally overnight, but at least for a few hours.
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or Silpats.
- Scoop portions and roll into balls. Place on the baking sheets, with space between; do not press down. Bake until the tops are golden brown, about 10 to 11 minutes. Cool slightly, then transfer to racks to cool completely.
Tonight I have a feeling we’ll go out for sushi, but if you’re cooking at home, make something delicious!