i have quite a few food blogs that i follow. they are entertaining, the writers are interesting to me and i appreciate their voices and the tone in which they write. most importantly, they have great recipes. here are of few of my favorites…
http://orangette.blogspot.com/
http://www.joythebaker.com/blog/
i have made the lemon bars, pizza dough, no knead bread and zucchini bread from smitten kitchen. all amazing. i have made the vanilla bean rice pudding, vanilla sugar cookies, big fat bolognese sauce and potato frittata from joy the baker. so very tasty.
i think my favorite food blog is orangette. molly wizenberg, aka orangette, also wrote an amazing book a homemade life in which she shares her life with the reader while also sharing her food memories and her recipes for that food. i love the tone in which she writes and i can just about hear her voice when i read her blog. she is smart, and witty and self deprecating and just funny. and her food is delicious. i guess that is the ultimate test for how good a food blog is, how is the food? i have made banana bread with cinnamon crumble topping, banana coconut bread, zuni cafe polenta, oatmeal chocolate chip cookies and her tomato sauce with onion and butter. to name a few. all amazing. i believe that miss wizenberg can do no culinary wrong.
i made the tomato sauce with onion and butter tonight. i made a double batch so that i can pass a jar along to my mom and one to my sis, and still had enough left over to freeze some and we have a jar sitting in our fridge for this week. its a simple, straight forward recipe, delicious exactly as she makes it, and even better when you add a few cloves of garlic and some fresh basil.
homemade tomato sauce, adapted from molly wizenberg aka orangette
2 cups whole, peeled, canned plum tomatoes, chopped, with their juices (about one 28-oz. can) canned san marzano tomatoes if you can get them, they are my favorite
5 Tbsp. unsalted butter
1 large yellow onion, cut in half
1/2 cup fresh + organic basil, chiffonade
Salt, to taste
Add tomatoes and their juices, onion and a pinch or two of salt. Place over medium heat in large heavy bottomed bot or dutch oven and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon or a potato masher. Add butter and basil and cook until butter is melted into sauce. Taste and salt as needed. Remove onion halves and discard, let sauce cool and then puree in food processor in small batches.
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