The Cook At Home Dad's Go-To Tomato Sauce

I don't think I've ever made the same tomato sauce twice...until I came up with this go-to recipe!  I believe in pairing every fresh herb and spice with its dried counterpart to provide a wonderful depth of flavor.  I keep it simple by sticking to tomato basil, and then alter the flavor of the sauce depending on the dish I'm making (if it is a traditional spaghetti and meatballs, I flavor the meatballs with onion and oregano, and  cook it in the slow cooker---the sauce infuses the meatballs which in turn infuse the sauce!  YUM!).  Whether you are looking for a quick-pizza sauce (omit the wine), or a robust all day simmered depth, give this one a whirl!  

Ingredients:

• 4 T extra virgin olive oil
• 1 Head of garlic, peeled
• 1 C fresh basil leaves
• 2 T garlic powder
• 2 T dried basil
• 1/2 t red pepper flake
• 2 T capers or green olives (adds a subtle layer of tang to the sauce, without overpowering the flavor)
• 2 cans diced tomatoes in puree
• 1 can crushed tomatoes
• 1 small can of tomato paste
• 1/4 C red wine (Shiraz works best--only add this if you are planning to simmer this for a long while)

1. Brown garlic cloves (whole) in olive oil in a large sauce pot over medium high heat, stirring frequently (this will take several minutes, but the flavor of the garlic becomes deep, rich, and sweet in a way it would not if you were to mince or chop it).
2. Add pepper flakes.  
3. Carefully add in 2 cans of diced tomatoes and reduce heat to low.
4. Add capers/olives, red wine, and basil leaves.
5. Using a mixing wand, carefully blend the sauce until smooth (make sure there are no random whole capers).  If you do not have a mixing wand, you can transfer the sauce in batches into a blender.  Be extremely careful,  as a hot mixture will cause the lid of the blender to blow and splatter if you don't pulse it first
6. Return heat to medium high and add crushed tomatoes. 
7. Bring to a boil. 
8. Reduce heat to low, and gently incorporate tomato paste.
9. Stir until well combined.
10. Add remaining ingredients and salt and pepper to taste. 
11. Simmer on low for HOURS.  Literally cook the living daylights out of it.  The longer it cooks, the better it tastes! 
12. Mangia!

Punxsutawney Tomato Bisque

This tomato bisque is one of my favorite summer day recipes and I usually serve it cold.  Thanks to a groundhog's epic fail, we are stuck in perpetual winter.  I made this and served it warm and it was delicious, though not quite the gazpacho-feel it normally has.  Hence, the groundhog spin on this summer classic!

Ingredients:

• one 28 ounce can of crushed tomatoes
• one 28 ounce can of diced tomatoes (I use diced to create a bit of texture when I puree the soup---if you don't like tomato bits, you can use 2 cans of crushed)
• 4 C chicken stock (one 32 ounce box)
• 1 C half and half
• 1 C sour cream (plus more for garnish)
• 1/4 C chopped fresh dill (plus more for garnish)
• 1 head of garlic, peeled (about 10-12 cloves)
• 4 T extra virgin olive oil (plus more for garnish)
• 1 T garlic powder
• 1 t onion powder
• 1/2 t red pepper flake
• salt and pepper to taste

1. Add 4 T olive oil and whole garlic cloves to a large sauce pot over medium high heat.
2. Tilt the pan to create a "deep fry" environment to ensure the garlic browns evenly.
3. Once the garlic has come to a rich golden brown color, add the red pepper flake.
4. Slowly and carefully add the two cans of tomatoes (stirring will help prevent it from spattering).
5. Add the dill and salt and pepper to taste.
6. Bring to a boil.
7. Reduce heat to low.
8. Using a hand blender, puree the bisque to desired consistency (as noted above, I like to leave the diced tomatoes in bits to create texture in the bisque). If you do not have a hand blender, you may ladle the bisque into a blender and carefully blend 1/2 blender full at a time--pulse to prevent it from exploding out of the blender, you will have to place it in a third container until it has all been blended, and then return it to the sauce pot
9. Add garlic powder and onion powder.
10. Slowly whisk in the half and half.
11. Place the sour cream in a small bowl and add one ladle of the bisque to temper (this will prevent the sour cream from curdling in the hot bisque). Stir well and add to the bisque.
12. Cover and simmer on low for at least one hour, stirring occasionally.
13. Serve with a dollop of sour cream and a sprig of fresh dill and drizzle with a few drops of olive oil. This goes perfect with a grilled mozzarella, bacon and avocado grilled cheese on Italian bread.
14. If you are so inclined (and many of us here on the east coast probably are at this point), add some fried groundhog to the bisque.  But I do not condone the actual cooking (or consuming) of groundhog.  I'm just really miffed that Phil was so wrong this year. ;) 

Bacon Tomato Frittata and a "Peace" of Toast

Ingredients:

• 7 large eggs
• 6 fresh basil leaves, julienned
• 5 strips of crisp bacon, crumbled
• 2 vine ripe tomatoes, cut into 1/4" slices
• 1 C whole milk ricotta cheese
• 1/3 C heavy cream (or half and half, but I find the cream adds a rich decadent character)
• 1/4 C Parmesan cheese
• 1/2 t garlic powder
• 1/4 t red and black pepper blend (found in the spice aisle at the grocery store)
• 1/4 t salt

See Step Six

1. Preheat oven to 375 degrees.
2. Whisk together cream and eggs until smooth.
3. Stir in remaining ingredients (reserve the tomato slices) until well combined.
4. Grease a large oven proof skillet with butter or cooking spray.
5. Add mixture to pan.
6. Place tomato slices along the inside perimeter of the pan and cover.
7. Bake on the middle rack of oven for 40-45 minutes (in researching frittata recipes, I found that many call for 450 degrees for 20 minutes;  however, in creating my recipe, I found the frittata loses moisture when cooked higher and faster).
8. Insert a toothpick in the center of the frittata and make sure it comes out dry.
9. Remove pan from the oven and allow to cool for at least 10 minutes.
10. Carefully run a butter knife along the circumference of the pan and then gently run a spatula around the bottom to release the frittata from the pan.
11. Place a large cutting board or plate on top of the pan and flip.
12. Remove pan.
13. Place serving dish atop the fritatta and flip again.
14. Serve with a whole grain toast cut into a fun kid-friendly shape (they never eat the crust anyway) and a piece of fruit.  It is breakfast for dinner in a whole new way! 

Mozzarella Caprese CAHD style

Ingredients:

• 3 vine ripened tomatoes, medium to large
• 1 small ball of fresh mozzarella
• 3 garlic cloves
• 1/4 C plus 1 T extra virgin olive oil
• 5-6 pieces of Genoa salami, diced
• 15-20 fresh basil leaves, whole
• 1/4 t garlic powder
• 1/2 t red pepper flake
• salt and pepper to taste

1. In a small saute pan over medium high heat, drizzle 1 T olive oil and add diced salami. 
2. Cook until salami is crisp (about five minutes).
3. Remove salami with a slotted spoon and drain on a paper towel.
4. Wash pan.
5. Return pan to medium high heat and add 1/4 C olive oil and garlic cloves.
6. Cook the garlic until it becomes a deep golden brown and then add pepper flake.

If you under cook the garlic the flavor will be too strong, if you overcook the garlic the flavor will become bitter.  When cooked just right the garlic becomes rich and sweet. 

7.  Remove the garlic and pour the now infused oil into a bowl and set in the freezer for at least 15  minutes to bring to room temperature.

8.  Cut the top and bottom off of the tomatoes and discard.

9.  Slice the tomatoes into 1/4 in pieces.

10.  Slice the mozzarella ball in half. 

11.  Slice the mozzarella into 1/4 in pieces.

12.  Arrange the tomatoes around the outside of a large platter.

13.  Top the tomatoes with basil and mozzarella.

This is a great place to have your younger kids assist you.  Have them put the salad together or top with the salami "croutons."

14.  Drizzle the salad with the oil and top with salami croutons, garlic powder (dried garlic has a more concentrated flavor and adds an extra kick to this flavor profile), and fine chop the 3 garlic cloves and sprinkle evenly over the salad with salt and pepper to taste.
15.  Garnish with a bed of lettuce topped with vine-on tomatoes and the top of a basil flower.

Seared NY Strip and Arugula Salad With Mozzarella and Sundried Tomatoes

Prep time: 2 hours

Cook time: 10 minutes

Yield: Dinner for two, with leftovers for lunch tomorrow.

Mozzarella and Sundried Tomatoes:

• 12 small fresh mozzarella balls
• 8 sun dried tomatoes, jarred
• 2 T extra virgin olive oil
• 2 T chopped fresh basil
• 1 T minced garlic
• salt and pepper

1. In a small bowl, combine all ingredients for mozzarella and tomatoes and toss well.  Cover and set in refrigerator for at least two hours.  The flavors develop the longer it sets, so overnight is recommended.

Steak:

• 2 1" thick New York Strip steaks (about 2 lbs), trimmed
• 1 crushed garlic clove
• 1 pinch red pepper flake
• 2 T olive oil or canola oil
• Salt and pepper

1. Trim 2 NY strip steaks and liberally salt and pepper, being sure to massage into the meat.
2. Heat 2 T oil on medium high heat in a cast iron skillet. 
3. Add I crushed garlic clove and cook until golden brown.
4. Add pinch of red pepper flake once garlic browns.
5. Remove garlic clove and place NY strip in pan.
6. Cook for 4 minutes and then flip the meat.
7. Cook for an additional 3 minutes for a perfect medium rare or until desired done-ness.
8. Remove from heat and set aside.

TIP:  make sure the steak has been brought to room temperature before cooking, and let sit for at least ten minutes after cooking to allow the juices to return to the meat.

Arugula Salad:

• 2 C arugula
• 1/4 C extra virgin olive oil
• the juice of 1 small lemon
• 1 heaping T Dijon mustard
• 1 t sea salt
• 1 t fresh cracked black pepper
• 1/2 t garlic powder

1. In a small bowl, add olive oil, lemon juice, mustard, salt, pepper, and garlic powder.  Whisk until well combined.  Add arugula and toss in the dressing.
2. Place arugula salad in center of plate in a rectangular shape.  Slice the NY strip and place atop the salad.  Arrange mozzarella and tomatoes along the side.  ENJOY!

CAHD Wine Recommendation:  This meal paired perfectly with a Columbia Crest Two Vines Merlot-Cabernet.  Bottled in Washington, this under $10/bottle wine features blackberry and raspberry notes brought home by a core of vanilla and a rich, silky finish.