Iron Chef WAYCT - What Are You Cooking Today
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Ottolenghi’s “The Sauce” for pasta
To make it, simply layer a kilo of tomatoes in a baking dish. Then add two whole heads of garlic with just the tops cut off. Throw in a few sprigs of thyme or rosemary and 200 ml of olive oil. After 45 minutes in the oven, you have a perfect pasta sauce—without having to chop a single thing.
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. . .it may not look like much but I either caught or cultivated everything in this bowl of salmon corn chowder - - chinook salmon wrestled out of the Columbia River, tomatoes, corn, potatoes, garlic, basil from my garden . . .
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Kids keep asking for pizza. This was a 24 hour cold fermentation. Two more in the fridge ready to go. 48-72 hours seems to be best.
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Half way through making the jam, I went to the shed to fetch the jam jars, to clean and sterilise, which I 100% knew were in there. Of course they weren't. Let's see whether leaving the syrupy jam a couple of days before putting into jars works or not......
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Not cooking, just getting ready for the freezer......
Whole Uruguayan Sirloin being prepped for sous viding.....
"OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011
2) best of luck and do you think you will need to bring them up to full temp again for canning in a few days? Double boil (jars and jam in hot water to disinfect)?
