A Meal That Matters Most

The holidays are a time to gather with loved ones and appreciate the time we get to spend together. Whatever it is that you celebrate, or whether you don't celebrate anything at all, the idea of coming together with those you love is a universal theme that transcends age, race, religion, gender, or anything else that is supposed to make us different. I happen to really enjoy the holidays, and for me, that means Christmas.

Christmas is interesting in the fact that the night before is just as important, as the day of. This year I found myself in an interesting position that was a poignant example of the importance of food, particularly in my life. This is my 'Twas The Night Before Christmas story, except it is real, and it doesn't rhyme. To set the mood, we shall begin with a short video interlude of Michael Buble. (Who is this Buble character? How did he become so big, and why am I unable to escape his reach?  Damn you Buble! Your lounge act vocals haunt me like a ghost in the night!!! Everywhere I turn, there you are, crooning! Who croons these days? Can Buble and Josh Groban engage in a cagefight to the death? Please?)

Just a slice of the BEST Pizza!

A typical night in Brooklyn

Best Pizza in Williamsburg, Brooklyn is my favorite slice shop in New York City. It is a special place on so
many levels, including many that people might miss. On a quiet stretch of Havemeyer St. between 7th and 8th, Best is, in my estimation, what is great in food today. You may ask, how could a slice joint in Williamsburg be what is great in food today? First off, I've never been anywhere quite like it. Opened in a small space that formerly housed The Brooklyn Star (after a fire it moved to a new location), and employing a brick oven with turn of the century roots (not the most recent turn), Best Pizza turns out food that is at once simple and amazing. The space is under the stewardship of Frank Pinello, with backing from The Brooklyn Star and Roberta's (both must visits in their own right). In a New York Times article Frank stated that he preferred the term 'pizza man', to the now overused 'pizzaiolo', and in many ways this sums up what I like about Best Pizza. They do it, and they do it well, without all the pretentiousness that is often espoused in culinary circles these days. Frank is a young guy from Bensonhurst, with quite a resume for a 'pizza man'. But that is the beauty of it, because Best Pizza doesn't rest on hype, accolades, or bullshit. The food is what matters, and it delivers every time, a simple pizza shop that overdelivers. Here are the reasons why, in no particular order:

Home Alone.....with a Hanger Steak

Dinner For One

So I find myself home alone on a Friday night in New York City. My girlfriend is away for the weekend, and I am traveling tomorrow, so here I sit. This is a big city, with an endless stream of things that someone could do. I could meet up with friends for dinner and a movie. I could head downtown for a gallery opening. I could travel out to Flushing to have the priceless rush of being a foreigner. Some would say I should party like tomorrow doesn't exist. None of these things appeals to my sensibilities right now. I decide to stay in for the night. I enjoy doing this very much from time to time. I get in a good workout, since this always helps me feel better about everything, alleviating some of the focus off of Ash being gone. The truth is I like when my girlfriend is around, and when she is gone I certainly miss her company. This sentiment can be unpopular in some circles, where the presiding logic seems to be something akin to a goal of hanging out with your significant other as little as possible. I am lost in attempting to understand this line of thinking. After working out there are few things that are as satisfying as a good piece of red meat. Something about it just feels right to me-though I'm sure my vegetarian friends would disagree.

Cheap and Delicious

I head to the my local market and spot a nice pile of hanger steak in the butcher case. Hanger steak is often sold much cheaper than other cuts of red meat. On this particular day I paid one third the price of a strip steak, and half as much as skirt steak. It was cheap, which is funny because there is only hanger on each steer. Delicious and cheap are two words that are rarely paired, yet beautiful together. Hanger steak has a mineral taste that accentuates its beefiness. Here is all you need to know to confirm its worthiness, it used to be called a butcher's steak. Would you like to know why? It's because butchers wouldn't sell them, preferring instead to take them home for their own eating pleasure. This is akin to finding out the contents of Warren Buffet's portfolio. Whatever is in there is probably a pretty safe bet. The same logic applies to butchers and what they are bringing home. I also pick up some spinach. Having a heaping portion of greens with meat seems to cut the heaviness, playing a perfect supporting role. Though it is popular at many steakhouses, I did not feel compelled to make creamed spinach. This decision centered mainly on the fact that creamed spinach is gross.

Ready for a ten minute rest

Infinitely more appropriate than the creamed variety

A simple yet perfect duo

Pan sauce will change your life!

I got home and put on my apron. I like aprons, regardless of what Al Roker recently said in the press. They keep my clothes clean. Al's assertion that it isn't okay for a man to wear an apron does not even warrant a response from me. There are too many snide comments I could make about Mr. Roker, but I prefer not to shoot fish in a barrel. So, it is Friday night in New York, I am home alone, and wearing an apron. I am quite comfortable with this state of affairs. I season aggressively, then cook the hanger steak at high heat in a saute pan. I always encourage people not to be afraid of heat. When you see a professional kitchen in action, what type of flames do you see? The fact that you can see them should give you a hint. The hanger is rather thick so I deeply brown each side, and then finish in the oven for a few minutes. I don't overcook the steak, because that would place of veil of deep regret over the remainder of the evening. I set the steak aside to rest. I place the pan back on a medium heat and toss a minced shallot in the pan. I deglaze the pan with a little sherry, then add beef stock and reduce. I saute the spinach in another pan with olive oil, garlic, and shallot. I season, because salt makes greens taste so much better. I mount the pan sauce with a bit of butter, swirling it off the heat, adding a bit of thyme to finish. If you learn how to make a simple pan sauce it will change your life, it certainly changed mine. I slice the hanger steak against the grain, and plate in a simple fashion. I enjoy it thoroughly. I read The Art Of Living According To Joe Beef: A Cookbook Of Sorts. Definitely one of the finest cookbook/memoirs out there. It makes me want to go to Montreal.

 It officially makes my Top Five Cookbooks Of The Year List. I then realize that I don't have a Top Five Cookbooks Of The Year List, but should probably now come up with one. In no way do I regret my choice to stay home, I rarely do. I resist the temptation to eat a pint of ice cream. I sleep like a hibernating bear.

Beef Stew, Keeping Us Alive For Hundreds of Years

First day

When it is cold out our bodies naturally crave certain things. This is not up for debate. Actually it is up for debate, but because I'm right, it is a waste of time to engage in the process. When it is cold out our bodies naturally thirst for filling food. You know why? To keep ourselves alive. For 99% of human history, staying alive was numero uno on the agenda of things to do. In fact, there really wasn't many other things to worry about. In fact, a good portion of the world lives like this today. So the next time your top priority of the day is to find that flashy new case for your iPhone, try to remember for a second that billions (yes billions) of people are concerned with only one thing, eating enough food and drinking enough water to stay alive another day. If that thought doesn't bring you right out of your self-centered universe, I'm afraid you may have a cold heart. I digress. So people have always eaten filling food in the winter. It helped them stay alive. The other key component of all this is that you have to remember what is growing in the winter. Nothing! Actually that isn't true, but for the most part, the pickings are slim. Root vegetables, meat, dried grains, and pickled and preserved products. Not exactly the bounty that we have in other seasons (or the seasonless cornucopia of modern day supermarkets). If you live in a cold weather climate, these are the type of things that will make your body sing with delight. I'm not a crazy locavore who thinks you should only eat things that come from no further than fifty miles away. This is stupid, and I will delve deeper into the subject at another time. I eat local products whenever I can, and they are wonderful, but I am willing to balance local products with things that are produced in other areas. For instance I love coffee, tea, spices, olive oil, and bananas, and have no inclination to give these things up because some twenty-old from Brooklyn has decided that I should. After all, people have been eating and drinking products from other parts of the world for centuries.

Second day

 Forget all that, let's just make it super simple. What is better on a frigid rainy night, a nice garden salad with raspberry vinaigrette or beef stew? If you answered a nice garden salad, you should stop reading this immediately, because clearly there is nothing romantic left in your soul, and your world view is probably lodged in some alternate universe that I can't relate to. I love a good salad, but when compared with the delight that comes from beef stew on a winter evening, I believe there is no comparison. Imagine writing a story about an idyllic scene in winter, a family surrounding a table, a fire blazing in the other room, the family dog cocking his head to the sky hoping for a scrap from the table. What is on the table? If you said a salad, you are a jerk, or you have yet to come to grips with the fact that life is short, and needs to be enjoyed every chance we get. Are you a vegetarian? Then imagine a vegetarian stew with hearty beans, maybe a crusty loaf of bread on the side for dipping. Most meals I eat are vegetarian, so don't think this is just a meat thing (although just about any vegetarian dish becomes ten times better with a bit of bacon or chorizo). You want to know the best part about making a stew? It's cheap. Dirt cheap. Right now I have a huge pot of stew simmering away to tender perfection. You know how much everything in that pot cost? Thirteen dollars. And that is relatively high end products, purchased in New York City. It will produce enough stew to eat for several days. Let me repeat that...... thirteen dollars (the same price as a pack of cigarettes here in NYC, for which I no longer partake), for several days of really delicious food. Here is the inherent beauty of stews and braises....inexpensive products become sublime because of the cooking method. It is brilliant. And here is the biggest kicker of all, stew tastes better a day or two after it is made. It is true. Brilliant! Make it in a crock pot if you want (my Mom did, and her stew was pretty damn good), it bothers me not at all. If you make stew for other people you will feel human connection on a deep level that has spanned the ages. And most importantly, you will enjoy yourself.

Beef Stew (this is not a recipe, but an idea)

1 1/2 lb. Beef Stew Meat (Chuck, Shoulder, something cheap and tough)
1 large onion chopped roughly
1 shallot minced
3 large carrots chopped roughly (one carrot at beginning, two for later)
4 cups of beef/chicken/ or vegetable stock
1 cup sherry/red wine
6 medium yukon gold potatoes (or double for the small variety) chopped roughly
flour for dusting
2 Tbs. Oil
1 tsp. dried thyme (or a few sprigs of fresh)
1 bay leaf
handful of chopped parsley and other herbs on hand
salt
pepper

1. Make sure that the beef is close to room temperature. Heat a dutch oven, or other large pot over medium heat. Liberally salt and pepper the beef. Now lightly coat the meat with flour, banging off any excess. Add the oil to the pan and slowly add half the beef, making sure not to crowd the pan. You are looking for a nice loud sizzle. Cook until well browned on all sides. Remove from the pan and reserve, adding the rest of the beef and repeating the process.
2. Add shallot, onion, and one chopped carrot. Cook until the onion is slightly browning, adjusting heat to insure nothing burns, about five minutes. Add the sherry or wine and deglaze the pan making sure to scrape the pan to get all the fond up from the bottom (the good stuff). Cook until the sherry or wine is cooked off by half.
3. Add the meat back to the pan. Add the potatoes, thyme, bay leaf, and a bit of salt and pepper. Now add the stock until the ingredients are barely covered. Allow everything to come up to temperature. What you want is barely a burble, like the pot is whispering, not yelling. The goal is never to allow the liquid to boil which will toughen the meat. Cover and allow to slowly cook for 1 1/2 hours. Check once or twice to be sure the liquid doesn't boil.
4. Uncover, and add the rest of the carrots (ensuring that all the carrots won't be mush). Continue to cook at a burble for another 1 to 2 hours. It could even take longer. What you are looking for is the meat to be tender, so you have to check and taste at half hour intervals. The sauce will cook down and reduce, so occasionally stir to keep everything moist.
5. When the meat is done, taste the broth. Does it taste good? Salt and pepper to taste. Add the chopped parsley. Serve. It will be better the next day.

Snickerdoodles, John Legend, Brooklyn Decker, and The Legend Of Andy Roddick

I just turned on The Cooking Channel and saw John Legend making cookies with his model girlfriend. What?! John Legend, R&B crooner, confidant of Kanye West, rolling cookies on The Cooking Channel as part of a cookie exchange cocktail party show?

The Good And The Bad #1

There are things in the world that I like, and plenty of things that I don't. I'm not just talking food, but in general. Every once and awhile I need to get these things off my chest, so here goes....

Speculoos or Biscoff Spread: This is crack for people who don't do drugs. What is it you say? It is essentially gingersnap cookies (of the Belgian variety) made into a delicious spread. Think peanut butter or nutella, but made from spiced cookies. It is amazing on waffles (a great example are the Waffle & Dinges trucks in NYC), spread on toast, on an apple, or used to make ice cream base. Is it the healthiest thing? Absolutely not, but you just don't use a lot of it. I know that is a novel concept, but it is possible to enjoy sweets in moderation. Buy some of this stuff immediately, you owe it to yourself.

Kale Chips (not the kind you buy in the store): Most people at this point have heard of kale chips, but I would contend that more people should be eating this stuff. The kind you buy at the store are gross. Buy one or two big bunches of kale, wash and dry, then cut out the stems/ribs. Chop them up a bit, then toss with a little olive oil, and a generous amount of salt. Bake them in a single layer at 300 F for 25-30 minutes (basically until crunchy). Enjoy. They don't have to be a snack either. Serve them as a crunchy side with a juicy steak. Break them up over an omelet for texture. Or just zone out on the couch and eat them like potato chips. When finished, you will have consumed a large portion of one of the healthiest vegetables on the planet. Not a bad idea right?

Juicing: I know, it smacks of elitist hippie health food store adopted by celebrities bullshit. But...it happens to be a really good thing. One of the biggest problems these days is that people don't eat enough vegetables. In fact, I know people who don't eat any vegetables (that is a recipe for some epic constipation). I'm no vegetarian, but if I could only eat one category of food, it would be fruits and vegetables. Here is the thing though, I don't always have the time or the inclination to eat a trough full of raw vegetables. Go watch a vegetable juice being made some time. I could never eat that many vegetables in a sitting, but I can certainly benefit from the vitamins and nutrients that they contain. I promise that hitting the juice will make you feel better. Instead of a bad meal, have a juice and some nuts. You will be full, and your body will appreciate what you are putting into it.

99% of places that serve green tea suck at it: For thousands of years people have cultivated, harvested, and consumed green tea. And for thousands of years, people have known how to make it. So why does almost every place that serves green tea today in America feel obligated to royally fuck it up? Rule #1-Use water in between 140 and 170F. Why is it that every time I order a green tea I get a scalding cauldron of water. It's almost like these places are trying to defy the laws of physics and science to see if they can raise the boiling point above 212F. Guess what guys, this makes the tea taste like it was made from the clippings of your front lawn. And it isn't like this is secret knowledge or something. IT IS EVERYWHERE! We have this thing called the internet where you can look things up instantly. You could also discover this information in any library or book store (though I am beginning to believe that I'm one of the last people who find these places appealing). Rule #2-It takes about 45-90 seconds to brew green tea. So, if you can spend 3 minutes making a coffee drink, why the hell can't you brew my tea behind the counter? This way I could have my tea ready to consume. Instead you hand me my scalding cauldron of hot water that I can't even hold, then expect me to magically know how long it has been brewing, then manage to take off the flimsy plastic top and discard the tea bag (I don't even care that tea bags suck, I can work with that) without dripping skin melting water all over myself? I don't even care about the hot water, I burn myself all the time when I cook, it is just that this is a stupid system. Why not just leave the tea bag in you might say? Just because some soccer mom, who drinks green tea because the The View told her it would make her skinny, leaves her tea bag in, doesn't mean I need to (after all, she is the person who drinks the tea to make her skinny, then orders the brownie as a small snack to go with it. I love brownies and green tea, but the logic here is ass backwards). Steeping tea too long makes it taste bitter and nasty, and if we would look to people who know about tea, we would figure this out. People in Asia have been down with tea for THOUSANDS of years!! If only we were paying attention.

Food Allergies: Can we stop with this stuff. Please. Can we just get over our rampant narcissism? Some people really have food allergies, and you people that don't are ruining it for them. Currently, 30% of adults in America believe they have some type of food allergy. The truth, based on heaps and heaps or REAL science, is that 4% of adults really do. So, the 26% needs to be called on it. Reality is far different from what people say. I'm afraid to try that particular food is the truth, an allergy is the excuse. I want to be skinny is the truth, an allergy is the excuse. I'm bored with my life and I want people to pay lots of attention to me and cater to all my wishes and desires is the truth, an allergy is the excuse. I enjoy being difficult is the truth, an allergy is the excuse. We need to offer free allergy tests by reputable professionals for anyone claiming to be allergic to food. Let's expose this nonsense immediately.

The Grammy Awards: Embarrassing.

Meat grilled over fire: Is this ever not good? It is always good. It smells good, it tastes good, it makes you feel quasi primal. Instead of eating a sloppy disc of ammonia treated carcass scraps at a fast food joint, why not eat some grilled meat. Find out where people from other countries live near you, because chances are they know all about the simple beauty of grilled meat. The meat is there somewhere, you just have to seek it out.

Why Is There A Line Of Twenty Kids With Two Parental Chaperons At Starbucks: 10 Year Olds simply don't need to be at Starbucks. This is silly. Starbucks sells highly caffeinated drinks, indulgent sweets, and other assorted calorie bombs. So why are there twenty kids all ordering Frappuccinos at 2 in the afternoon? I mean seriously, what is going on? Obesity is a real problem, and all you have to do is look around to figure out why.

Thought Of The Day: America is a place where many of our poor citizens are fat, or even morbidly obese. Let's all marinate on that idea for a minute. Our poorest people are often times incredibly overweight. For all of human history, only incredibly wealthy people were at risk of being fat, strictly from overindulgence. Now, our poorest people somehow have the ability to eat themselves to a shorter life. Does this strike anyone else as completely crazy? When you see pictures of 'poverty' anywhere else in the world, do you ever see a really fat person hanging out in the background? No you don't.

Listening to: Frank Ocean- Nostalgia Ultra Mixtape

Bon Iver

Fleet Foxes- Helplessness Blues

Wilco- The Whole Love

The Roots- undun

'

New York Pizza vs. New Haven Pizza

Who has better pizza? This is one of those questions that people will debate until the end of time. It is similar to the New York vs. Chicago pizza question. The only difference is that New York and New Haven both make pizza, while Chicago prides itself on making a casserole whose best attribute is making people morbidly obese. I recently had the pleasure to be on a road trip with two great friends who were game to stop in New Haven on our way back from Boston to fully indulge in a pizza tasting tour. I am the humble cook nyc, but there is a twist in the fact that I consider myself to be a New England boy at heart. That's right, I bleed the red and blue of Red Sox Nation, and find people who don't pronounce r's to be quite endearing. I am a born and raised Connecticut boy who loves apple cider, maple syrup, the Hartford Whalers fight song (Brass Bonanza by Jack Say), and being from the Nutmeg State (even though no one is sure where that name comes from). With all that being said, it would seem clear that I would be predisposed towards New Haven pizza love. I grew up on the stuff, and pizza is definitely one of those foods where our childhood exposure solidly informs our preference later in life. I stood in line for two hours, in the freezing cold outside of Frank Pepe's long before 'foodies', The Food Network, and the bro-tastic stylings of one Guy Fieri captured the nation. In Connecticut, people always loved food, and pizza was no exception. You know why pizza is so amazing? It is soul satisfying food that is good everytime you have it. Think back to all the cool restaurant dinners you have had, now tell me that going out for pizza wasn't just as satisfying, maybe more so. Pizza is one of the cheapest ways for a family to eat out, and no one is leaving that table disappointed. Pizza is delicious, filling, and even when it isn't that great, it is still pretty amazing. Sitting around a table with a couple of pies (that is what we call them in Connecticut as in, "How about I pick up a pie tonight?"), a pitcher or two of tasty beverages, and family or friends is a sure fire way to enjoy oneself. To tell you the truth, I need to get some pizza right now, so I will be back............................

So we stopped at three celebrated New Haven pizza institutions, Zuppardi's Apizza, Modern Apizza, and Frank Pepe's Pizzeria Napoletana. We would have gone to Sally's (my old personal favorite) but they are only open for dinner, and we breezed through in the afternoon. Our selections were the fresh shucked clam pie at Zuppardi's, a pepperoni and black olive pie at Modern, and a plain pie at Pepe's. Were any of them bad, no. Were any of them ethereal, no. They were good, solid, thin crust pies with smoky char on the bottom and plenty of flavor, but these simply were not the magical unicorns that people have made them out to be. Don't get me wrong, they were delicious, but not in a mind blowing sort of way. To be honest, the highlight of all three establishments is that they serve Foxon Park White Birch Beer, which may be the perfect beverage to wash down a couple of slices (Cheerwine cherry soda would be a close second). In fact, I can safely say that I ate twelve slices of pizza in the span of a couple of hours and the birch beer served as the perfect counterpoint to this somewhat gluttonous activity. "Here's the thing" (in quotes due to the fact that this statement is credited to my friend Ben, who usually follows it up with some sort of zen, common-sense break-down type shit), good pizza simply isn't great pizza, it is just good pizza, and that is okay. So to New Haven I say unto you, congratulations for making really good pizza, and when you want to have truly great pizza, shoot down I-95 to New York City.

Before I address what i think are spots to check out in City, I must tend to a matter that continues to bother me at a deep level. What is it about smaller restaurants, particularly pizzerias, where it is acceptable to treat people like crap? Is this supposed to make the pie taste better? Am I meant to feel privileged to enjoy your pizza, as evidenced by the disdain you convey to me for being a customer of your establishment? Listen, I'm not expecting you to roll out the red carpet or kiss my ass, but am I completely crazy to think that being marginally hospitable is too much to ask? I left all three New Haven establishments feeling like I had been a major inconvenience to the staff for handing over my money for the products that they sell. Do you not want my money? I will always be kind and respectful to you, because the truth is I have infinite respect for what it is that you do. You are collectively partaking in the process of feeding people, and I think that is honorable, and should be a source of pride for those that do it. And this is not isolated to New Haven, because I have been on the receiving end of this in New York as well. Okay, I'm done with that particular rant, so onto New York pizza.

New York seems to have more pizzerias than coffee shops, which is amazing, considering we have an awful lot of coffee shops. It feels like every corner has a shop slinging utility slices that are delicious for what they are. A utility slice is simply the basic slice that is made at thousands of shops around the City, usually taken to go on a plate, and folded for ease of consumption. These slices are cheap, filling, and relatively delicious, particularly when hunger pains are overwhelming you as you emerge from the subway. These are standard, but what pizza lovers really want, is something amazing. The truth is that I have eaten at a small smattering of pizzerias in New York. There are so many to try, that it would take true singular dedication to really produce an accurate take on everything going on in the New York pizza scene. But I have visited several establishments, and many of them have smoked New haven pizza in a big way. One of the interesting things about New York, is that you actually have a big palette of pizza styles to choose from. There is New York style pizza, but I'm no longer sure what that even denotes anymore. For a classic thin crust pie, I like John's on Bleecker (just elbow the tourists out of the way.....just kidding....sort of), and Trevor (who was part of the New Haven tasting) swears by Grimaldi's under the Brooklyn Bridge. The truth is that there are a ton of old-school places that generate rave reviews from people, and most are deserving of the praise. What is really exciting in New York is that you also have a wave of newer Neapolitan style pizzerias doing incredibly exciting things, including Motorino, Roberta's, Keste, etc. So what are my favorite places for pizza in New York? Now is the moment when I pause for dramatic effect..............and then I reveal that I have two favorite places, who do completely different things. BEST Pizza in Williamsburg, and Co. in Manhattan are where the magic happens. More to come on these two gems.

One thing I can say for sure about this whole experience is that good company will always make good food better, great food a lasting memory, and bad food tolerable through a few laughs. I am fortunate to have amazing friends, and I try never to take this fact for granted . Sharing food with phenomenal people is one of the best things that life has to offer. I was lucky enough on this trip to share several meals with two of the finest people I have ever had the pleasure to know (the drive to Somerville not withstanding), and it all reminded me of why I love food so much. It is never simply about the food, but instead about people, context, and the joy of living.

A Tomato Sauce For All Seasons, and Why Your Freezer Is Important

I've been thinking more and more about the strange things we consume these days. Our grocery stores are filled with products that are highly processed, often times not even resembling food itself. Most grocery stores only contain somewhere in the neighborhood of 5% of their inventory in whole unprocessed foods. Maybe that doesn't strike anyone else as being strange, but it is somewhat alarming to me. What would happen if tomorrow stores no longer carried any processed foods? I will even make a few exceptions. Keep the cheese, dried pasta and noodles, bread (so long as the ingredient list doesn't contain strange unrecognizable substances), and a few choice condiments and oils. Aside from that, you are looking at vegetables, fruits, grains, meat, seafood, eggs, butter, milk, salt, sugar, etc. What do you do? I know what I would do, but I'm reminded more and more these days that I am in the minority. Let's up the ante a little, shall we? What if you couldn't eat at restaurants? Now don't get me wrong, I love restaurants, but for arguments sake, what would you do?

The point is that I will continue to espouse cooking as a fundamentally important skill and activity. It allows you the opportunity to eat real food, instead of a warped science experiment passed off as an edible substance. Is there any debate about the superiority of a diet composed of unprocessed or minimally processed food? The only debate might come from the people who are selling you sugar laden breakfast cereal with claims of superior health benefits. When did we all become stupid enough to believe that cereal with marshmallows in it is a great choice for health? Really? I happen to think marshmallows are pretty tasty, but I've never put one in my mouth thinking it was rounding out deficiencies in my diet. If you ever want to have a good time, wander the aisles of a supermarket and notice how many processed foods have labels claiming righteous health benefits (if you don't at least have a slight chuckle you may have been lost to processed food forever). It seems strange that with all this 'healthy' food at our fingertips we are getting fatter and unhealthier as a nation. How did we get here? In my humble opinion, we got here because we don't know how to cook, or are too lazy to do so. I know you are busy, most people are, but cooking can and should be incorporated into daily life. I promise you that the closer you get to your food, the happier you will become.

With all this in mind, I can think of no more striking an example of our separation from good food than the average American freezer. Open up most people's freezers and what do you find? Typically it is cornucopia of processed foods, in colorful packages designed to blind you to what really lies inside. Often times these products are laden with preservatives. Let's ponder that for a second. Hopefully it just hit you that a freezer is an amazing piece of technology that can actually safely preserve food. So instead of using it as a storage bay for for the byproducts of a chemical laboratory, why not fill it with food that you cooked for the times when life is incredibly busy. I suppose it would only be fair to reveal the contents of my freezer. Sweet potato gnocchi, tomato sauce, chicken stock, speculoos ice cream, pork and leek potsticker dumplings, pie crust dough, and ice cubes. All of those things are homemade when I had time, and ready to go when I don't have a surplus of time to cook.

As a gift to you, in your quest to reclaim your freezer and your sanity, I give you my recipe for tomato sauce. It freezes well, and could last months, though it never does in my house. It can be stored in small containers that allow you to use only what you need. I use it with pasta, to braise meats in, with vegetables, in soups for flavor. It is awesome if I do say so myself. I will right a future post about how to sauce pasta, because it is one of the single easiest home cooking errors to fix.

Tomato Sauce

Ingredients:

4 28 oz. cans of good Italian style tomatoes (I use LaValle)

1 small carrot (finely grated, or chopped super fine)

1 medium onion (finely chopped)

4-8 cloves of garlic chopped (depending on how much you like garlic)

some herbs (fresh basil or thyme is great, dried oregano and thyme is also acceptable)

1/2 tsp. dried red pepper flakes

salt

3/4 cup of olive oil

(I am not a great recipe writer so bear with me)

1. In a small pot warm a 1/2 cup of olive oil over low heat. Add the red pepper flakes and whatever herbs you are going to use. (A big fat handful of fresh basil, or about a half teaspoon each of dried thyme and oregano). Let the red pepper and herbs cook over very low heat for about 10 minutes, then turn off the heat and let it steep and cool.

2. Heat a large pot over low heat. Add a 1/4 cup of olive oil. Add the onion and a pinch of salt, and allow to slowly saute without getting brown. Translucent and soft is what you want. After five minutes, add the carrot (this adds sweetness to the sauce that cuts the acidity of the tomatoes. You could also add a bit of honey or sugar at the end if you don't have a carrot), and continue to sweat for another five minutes over low heat. Add the garlic and cook for about two more minutes, making sure not to burn the garlic, but allowing its aroma to begin to perfume the kitchen.

3. Add the tomatoes. Here is where you have some choices. You can add all the tomatoes and crush them up in the pot with a large spoon or potato masher. If you are lucky enough to have a food mill, grind them up right into the pot.

4. Bring the sauce up to a low boil, then turn it down to a low simmer and let it cook for about 30 minutes. It all depends on how watery the tomatoes are, so it could only take 20 minutes, or up to 45 minutes to bring the sauce together.

5. Taste the sauce, and finish with a little salt if necessary, and a pinch of good dried oregano, or fresh parsley. Store in the freezer for up to 6 months, or in the fridge for a few days. Enjoy.