Trading Basil for Buttons

ROXIE AND I had agreed to trade a basil plant some time ago. I planted the seeds a while back, but only recently had the sprouts reached a transplant-able size. So, in lieu of Roxie's recent sewing revival and my discovery of two shirts with missing buttons, the terms of the trade were made clearer, and dinner was offered to arrange a swap.

Since Roxie had suggested pasta, I agreed to drag along the fixings to make (what else) red sauce, and some leftover roasted red peppers and eggplant were thrown in on the side. We've discussed the red sauce process quite a bit as of late on this page, so for this particular occasion I'll just offer up some finished-product pictures:

I think we're all familiar with the how-to at this point

Mint joined us post-class to enjoy a plate, and Fezzik was on hand to prowl tableside and search for scraps. It should be noted that Fezzik is a Yorkshire terrier of only the purist bloodlines, which explains his stately, flopping right ear, distinguished underbite, and preference for chasing chenille tennis balls. Fezzik is a charmer.

Together, the four of us enjoyed a delicious meal in the company of friends, set to the sounds of Law & Order: Special Victims Unit. As for the little basil plant now sitting in a window far from his seedling kin, Roxie promises it will write. For now, I'll leave you with a few more of this evening's pictures:

(Ed. note: A previous statement identifying Fezzik's heritage as Scottish has been corrected. Fezzik is a Yorkshire terrier.)

Tomato Sauce, v. 3.0

I CANNOT PRAISE this recipe enough. If the price, questionable nutritional value and bland taste of bottled tomato sauce is getting you down, then you really need to consider this recipe for red sauce as passed down through the Giacchino family. I'm revisiting this point because one thing was made clear to me today: the importance of basil.

First, however, I want to remind people how cheap and easy this all is. Can of Sclafani crushed tomatoes: $1.99; fresh basil: $2.50 per bunch; and one measly, single carrot: $0.25. This is what I'm assuming most people would need to purchase on the way home, where I suspect olive oil, garlic, salt, black pepper, crushed red pepper, and perhaps an onion are already waiting (onion optional). Now, $4.75 is what one might expect to pay for a decent pre-made bottle of basic red sauce, so this is not bad. Buy a couple extra cans of tomatoes, make a large batch, freeze a few containers, and you can see how this quickly becomes quite economical.

Garlic, basil, and onion--partners in tomato sauce deliciousness

And once you've procured your ingredients, the actual cooking part is stupid-easy. Anyone who can wield a knife is capable of slicing garlic, an onion, shaving a carrot, and roughly chopping a few leaves of basil. Just keep the heat low, lightly fry your garlic, onion, and a bit of basil in the olive oil, then dump in the rest. Let sit for an hour. Stir occassionaly. This is not daunting.

Combine, stir, and let simmer

Most importantly, and this is the reason I've dredged up the topic once again, you really do need fresh basil. This point is inescapable. We discussed the results using dried basil in my second experience with this recipe, and while the sauce was certainly edible it was lacking that sweet, savory flavor that makes fresh tomato sauce really yummy. If the price of basil turns you off, then buying a bunch and making a large batch, as mentioned above, is really the thing to do.

Keep it cheap by growing your own basil

You can use this nicely as a base for other ingredients, too, like cheeses or meats. Ours was simply poured over penne and served up with some sauteed zucchini. Aaron, who stopped by for some eats, was rather amazed that it was so easily homemade. Indeed it was.

Reflecting over Red Sauce

I'VE BEEN WORKING full-time for the last week, which is the first time I've done that in some time. It's worth noting here because it's also the first time I've done so since starting this here blog back in February. It's made the "daily" presence here harder to keep up with, that's for sure (as I write and back-post this five days after the fact), but it's all part of the learning curve, I suppose. On with the game:

Retuning home in need of a good, hearty meal, my mind immediately went to pasta. I swung by The Garden (certainly the topic of a future Mike Eats Greenpoint!) and picked up some veggies for the side... and a can of Sclafani crushed tomatoes. That can only mean one thing: Giacchino's World-Famous Recipe Red Sauce!

Even without the fresh basil (my little guys are growing strong but not near ready for harvest) this turned out okay. A little more bitter bite on account of the dried basil and oregano, but that's okay when I'm tossing in extra shallots and both black and red pepper--spicy is good. To go with this, I also sauteed zucchini in a little butter with a chopped tomato thrown in just long enough for it to heat up. Delicious. Quick, easy, and very cheep. Add some bread, some leftover cheese lasagna (I had to finish off the leftovers), and some fish sticks Mint decided she really needed to have, and you've got dinner.

The kind of dinner that reminds me why I've been doing all this.