Fast Tomato Sauce

I have difficulty eating most tomato sauces because of the acidity. And that usually is the result of canned tomatoes. I’ve made the following recipe several times and find it quite palatable. I think it’s even better the next day and great spooned over a simple grilled chicken breast. I have settled on the following canned tomatoes after sampling many: Muir Glen Diced/Crushed Organic Fire Roasted.

• 28 oz. canned crushed tomatoes (see note above)
• 1 tablespoon each olive oil, butter
• 1/4 cup grated yellow onion
• 1/2 teaspoon crushed, dried oregano
• 1 tablespoon minced garlic
• 1-2 tablespoons light brown sugar
• 1/4 heaping teaspoon baking soda
• 2 tablespoons freshly-chopped basil
• 1 tablespoon butter
• Salt and Pepper to taste

Heat the oil and butter in a heavy medium saucepan or Dutch oven. Add the grated onion and cook until it begins to brown, stirring occasionally. Add the garlic and dried oregano. Stir just until warmed through, less than a minute. Stir in the tomatoes being sure to scrap up the brown bits from the pan. Add the brown sugar and stir. Raise the heat and bring to simmer. Lower heat and simmer gently for 15-20 minutes until thickened a bit. Remove the pot from the heat. Sprinkle the sauce with the baking soda and gently stir. It will foam a bit as it reacts to neutralize the acid. Add a bit of pepper. Stir. Just before serving, add the butter and the chopped basil.

NOTE: I've also added a bit of red pepper flakes to the onion.

Pork and Shrimp Soup with Sweet Potatoes, White Beans and Spinach

We know chicken soup (by the gallons) and even beef soups. But pork? Why not? I had my first pork soup at as small restaurant in Michigan where I had my art studio. I was hooked. It was a very simple, clear stock with bits of pork and flavored with marjoram and tomatoes.

Most soups, like a good face, begin with bone structure! For this recipe you will need pork bones, and I don't mean a ham bone or ham hocks. When I can find them, I always buy an extra pack to freeze for later use.

The shrimp adds depth to this soup. Look for it on sale at the seafood counter. For this recipe, it was only 4.99 a pound and all I needed was about 1/2 lb.

(NOTE: I'm always somewhat remiss to give exact measurements when it comes to soup construction. It's important to taste, taste, taste when it comes to soups.)

PORK SOUP

Prepare the stock--can be made one day ahead. You will want at least six cups of pork stock.

• 1.75- 2.00 pounds pork bones, well rinsed
• 1 medium onion, roughly cut
• 2 smashed cloves of garlic
• 1 teaspoon blackpeppercorns
• 1 teaspoon salt
• 1/2 teaspoon dried thyme flakes
• a few leaves of fresh sage (optional)

Pork bones will often have a lot of bone chips left over from cutting up, so be sure to rinse them well several times under cold water.

Place in a large pot together with the onion, garlic, pepper and salt, thyme, and sage. Fill with cold water to cover, at least six cups. Bring to a slow boil. Reduce heat to simmer. Cover and cook for 2-4 hours, skimming off any foam that floats to the top.

Strain into a large bowl removing bones etc. and discard. De-fat the stock if necessary.

Make the Soup:

• 2 cups canned chicken stock
• 1 1/2 cups cut up pork meat
• 1 med-large onion, diced (about 1 1/4 cups)
• 1-2 garlic cloves, minced
• 2 large sweet potatoes
• 2 medium tomatoes, skinned and squeezed of seeds, roughly cut
• 1, 16 oz. cannelini beans, rinse and drained (I use Progresso)
• 4 cups fresh spinach, trimmed and roughly cut
• 1/2- 1 teaspoon smoked paprika
• 1/2 teaspoon dried marjoram flakes
• salt and freshly-ground pepper to taste

Peel the sweet potatoes until you reach the golden interior. Slice into 3/4-inch rounds and slice each round into fourths. You want a thick dice so the potato doesn't disappear to mush.

For the pork meat: use meat that has some fat in it, this is usually a cheaper cut with more flavor. I've used country-style pork ribs and pork butt and pork sirloin.

You could sub kale for the spinach, just be sure to cook it longer.

Drizzle some light olive oil in your soup pot over med-high heat. When hot, add the chopped onion and pork. Cook until onion is opaque and meat loses it pinkness. Add chopped garlic and marjoram. Stir just to heat through and until fragrant.

Measure your pork stock and add enough chicken broth to make 8 cups. Add to onion mixture. Stir. Bring to a simmer. Cover and cook on low heat for 30-60 minutes. Taste and season with salt and pepper at this stage.

Now add the sweet potatoes, tomatoes and beans. Cover and simmer for about 20 minutes or so or until potatoes are softened. Add spinach and stir. Cover and cook for another 5-10 minutes.

Begin sprinkling with the smoked paprika, tasting as you go, until you're satisfied with the taste.

At this stage, you can stop and your soup will be ready. OR

Add 1/2 cup cut up fresh shrimp just before you add the spinach and allow to simmer until shrimp turn pink. Then add your spinach.

Taste and season as necessary.

_{copyright 2010, Gary T. Czerwinski}

Canned Salmon Patties

As canned salmon goes, these delicate patties are the best I've had and the recipe is easily halved. The corn gives just the right amount of sweetness. I used canned "pink" salmon.

• 2 cans (7.5 oz. each) salmon, drained.
• 1/2 cup finely-diced celery
• 1/2 cup finely-diced onion
• 1/2 cup corn kernels, canned or frozen
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon drained pickle relish (squeeze on paper towel) and don't omit
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon paprika
• 2 dashes Tabasco sauce
• 1 egg
• 1 1/2 cups crushed cracker crumbs (saltines)*
• 2 tablespoons butter
• 2 tablespoons corn oil or light olive oil
• Salt/pepper to taste
• 
  

Carefully pick over salmon and place in bowl along with onion, celery, corn, salt and pepper. Fold together with rubber spatula.

In a small bowl, combine the mayo, mustard, drained pickle relish, lemon juice, Worcesteshire and Tabasco sauces, paprika. Gently fold into salmon mixture.

Lightly beat the egg. Using the rubber spatula, fold into the salmon mixture along with 1/2 cup of the cracker crumbs. Place remaining crumbs on sheet of waxed paper or large plate.

Form the salmon mixture into 8, 3-inch patties. Carefully coat them with the cracker crumbs. Refrigerate, loosely covered, for one hour.

Melt the butter/oil mixture in a 10-inch non-stick or clean stainless-steel skillet over medium heat. Cook the patties four at a time, 3-4 minutes per side, pressing down slightly on them with the back of the spatula and adding more butter or oil if necessary. Remove and drain on paper towel.

Serve with lemon wedges. 




*If using salted crackers, go easy on the salt.

Notes: Yes, it is important to drain the pickle relish. These don't freeze well.

White Sangria

Temperatures here in the South are approaching the century mark. What to drink on such hot days? How about a white Sangria? Choose fruit that is not overly ripe--such as mushy--but firmly ripened.

• 2 small white nectarines or white peaches


• 1 small green pear or green apple


• 1 small navel orange


• 1 bottle cava, moscato d'Asti or other sparkling wine


• 1 3/4 cups apple juice


• 1 1/3 cups Cointreau


• 1 cup club soda

Slice fruit into thin bite-sized pieces. Place in large pitcher. Pour in sparkling wine, apple juice and Cointreau. If possible, refrigerate an hour ot two to draw out sweetness and floral aromas of fruit. Add club soda, and stir. Spoon some fruit pieces into glasses filled with ice, and pour. Hint: Freeze some fresh grapes and add with the ice.