Here is the Simply Recipes update for jorgehumbertocoelho.cooking@blogger.com There are 3 new posts in "Simply Recipes" Mushroom Sugo
My dad is the kind of dad who will notice we aren't doing something to his standards and then just take over. (Insert growly voice.) "The recipe says mince, not finely chop, but mince. This isn't minced." I'm happy to report that my father is now in charge of mincing around here. (Was this all part of cunning plan on my side? I'll never tell.) What we were making that precipitated the great mincing event this week was one of our absolutely favorite sauces for pasta or polenta, a Genoese mushroom sugo or mushroom sauce. The recipe comes from Darrell Corti of the Sacramento gourmet grocery Corti Bros. The recipe is Darrell's grandmother's and appeared in Saveur in 2001. Continue reading "Mushroom Sugo" »
 Peach Galette
Have you seen the peaches in the market? They're beautiful this season. As we skid into the official end of summer I'm happy we can still find them. One of my favorite summer desserts is a rustic tart, or galette, because it's just so easy to put together. As I have an almost unreasonable love of homemade crusts, I make several batches of dough in advance, and just wrap them in plastic wrap and keep them in the freezer until needed. This is a simple peach galette, with fresh yellow peaches tossed with a little sugar, flour, and vanilla. You can play around with it a bit. Before laying down the peaches I dotted the bottom of the crust with a little almond paste. You could add blueberries, or toss in a pinch of cinnamon or nutmeg. Sprinkle with lemon juice if the peaches are too sweet. Speaking of sweetness, it's best to use yellow peaches for this baked dessert. The flavor of sweet white peaches is delicate and doesn't hold up well to cooking. Continue reading "Peach Galette" »
Red Lentil Dal
One of the things I love about red lentils is that they cook up so quickly. Unlike their sturdier brown and green lentil cousins, when cooked, red lentils quickly fall apart into a smooth mush-like consistency. So, if you get a late morning hankering for some lentils, you can easily whip up a batch in time for lunch. This red lentil dal recipe comes by way of my friend Kerissa Barron, who spent several months living and traveling through India. Earlier in the summer Kerissa and I pored over her handwritten recipe notes from her host family for some of the recipes she liked the most. This was one of her favorites; she ate it almost every day. Continue reading "Red Lentil Dal" »
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