That Girl Guide

We had a little party with some dear friends recently.  I decided to make an eggplant dish that would also showcase the glorious San Marzano tomatoes that are just beginning to ripen.  I’ll list the menu below. 

Appetizer:  Olive Tapanade and/or Bruschetta

First Course:  Stuffed Eggplant – Tomatoes and Eggplant sauted with garlic and olive oil and then mixed with parmesan cheese and placed back in the eggplants to bake. 

Second Course:  Gnocchi with Pancetta Tomato Sauce

The Gnocchi recipe is from The New Basics Cookbook.  The tomato sauce is simple.  Saute the one package of pancetta and one yellow onion for about 8 minutes.  Add two cans of crushed tomatoes, 1/2 cup red wine (chianti or cabernet), and a couple tablespoons of basil.  Simmer for about 30 minutes and serve. 

Dessert: 

Chocolate Mousse is also from The New Basics Cookbook.  It is always a hit.  And most people remember what you served for dessert.

1. The best kind of tomatoes for sauce are a variety called San Marzano.  They work well for cooking because they hold up to heat and don’t become soft and mushy.  We pulse them in the food processor and then cook them down for a wonderful tomato sauce that we either freeze or put in jars.  You can also chop them and cook them for a more chunky sauce that takes little time to prepare, it is a great quick week night supper. 
2. Another trick is to use a sauce pot that is non-reactive.  We wouldn’t store our tomato sauce in a metal container because we know that it would impact the flavor of the sauce.  Therefore we shouldn’t cook our sauce in a pan that does the same thing.  Invest in a non-reactive pot. 
3. Use fresh herbs – about a half a cup of basil and a teaspoon of fresh thyme.
4. Add 1/2 cup of high quality Chianti and skip the sugar.  If you wouldn’t drink it, then don’t pour it in your sauce. 

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