So here we go again. I feel like I've been writing about food all month. I don't really have a favorite food, although shrimp is probably the closest to being the top choice. What I have is favorite food groups. I don't think I've ever met a bread that I didn't like. I am also a confirmed and unashamed carnivore. Put a nice juicy steak or a slab of venison on my plate and I'm in seventh heaven. In fact I'm so carnivorous that my Thanksgiving turkey is stuffed with a meat stuffing with, I always hope, enough left over to make meat pies. Pasta is also a favorite, if only for its versatility. I'm not so impressed with veggies although I seem to like them more the older I get. Maybe I'm finally growing up?
So, if I'm not giving out favorite food recipes what am I giving? Well, what I have to offer are two recipes that I've been cooking for years, One because it's not only good but can also be played with and customized so to speak and the other because it's easy and can be done ahead of time.
First my tomato sauce recipe:
1 large (28-32oz.) tomatoes 2 cans (6 oz.) tomato paste 12 oz. of water 3 heaping TBSP Parmesan cheese 3 cloves garlic minced parsley 1/4 tsp crushed red pepper flakes salt & pepper to taste Puree tomatoes in blender add all the other ingredients and simmer for 2-3 hours.
I realize everyone has their own favorite sauce recipe but what I like about this one is that it can be played with. Like your sauce chunky? Break up the tomatoes instead of using the blender. Want a sweeter sauce - Toss in a little sugar or some onions. Want to spice it up? Add fennel,oregano, basil, rosemary or whatever your little heart desires.
I got the second recipe from, of all places, the little newsletter that came with the diaper service delivery. Since you put it together the night before and stick it in the oven next morning this has been our Christmas breakfast for years. Put it in the oven when you get up and food is ready by the time you've finished tearing into the presents
Breakfast Casserole 1 lb. sausage, crumble cooked and drained 6 eggs beaten 2 cups milk 2 slices white bread, crumbled 1 tsp. dry mustard 1 tsp. salt 1 cup sharp cheese Combine all ingredients and pour into 9x12 Pyrex casserole and refrigerate overnight. Bake at 350 degrees for 45 minutes testing at 30. Casserole is done when knife comes out clean. Serves 6.
I know these aren't really exotic or impressive recipes but as I said, they have been part of my food life for years and I hope that if you try them you will enjoy them. Now, if you will excuse me, I have to go figure out what I'm going to give them for dinner tonight.