Highly Herbed Olive & Lemon Vinaigrette ~ Spoonable Sauce for Fish, Chicken, Meat, or Small Pasta

Highly Herbed Olive & Lemon Vinaigrette
(for spooning over grilled fish, chicken, meat, rice, cous cous or orzo pasta, etc.)
Recipe from the kitchen of Once Upon a Plate (www.onceuponaplate1.com)
Recipe yields a scant 3/4 cup ~ easily doubled or tripled, etc.

I hesitated to name this Vinaigrette because when I make it I go heavy on the herbs so it is closer to a pesto~ much thicker in consistency than a salad vinaigrette. Consider the recipe a guideline ~ feel free to adjust it to your own taste.

1 1/2 teaspoons Dijon mustard (I skipped it this time)
2 teaspoons minced green onion ~both green and white parts (may substitute shallots or chives)
2 tablespoons freshly squeezed lemon juice (I like mine tart so I add a little extra.) Instead of the lemon juice you can substitute your favorite wine vinegar.
1/4 to 1/2 teaspoon salt  or to taste (The olives are salty- begin with less salt, you can always add more)
  several grinds freshly ground black pepper (to taste)
1/2 cup olive oil
3 tablespoons fresh Italian (flat leaf) parsley, chopped
1 tablespoon mixed fresh herbs; thyme, oregano, tarragon, chives, mint, etc.
1 to 2 Tablespoons sliced or slivered olives (I use kalamata)
Optional: finely grated lemon zest, to taste

In a medium bowl, whisk together the mustard, green onions, lemon juice, salt, and pepper. Slowly drizzle in the vegetable oil, whisking until well blended and emulsified. Stir in the olives and herbs, adjust seasoning to taste and serve over grilled fish, chicken, beef or pork. This is best made just before using otherwise the parsley and herbs will lose their vibrant flavors and color.

This time I served generous spoonfuls over pan seared salmon which was plated a bed of cooked orzo (rice-shaped pasta)~ the vinaigrette is a perfect dressing for the orzo.


Hope you enjoy!

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Fresh Pineapple Up-Side-Down Cake with Coconut Ice Cream, and Macadamia Nut Brittle

Fresh Pineapple Up-Side-Down Cake 
with Coconut Ice Cream, and Macadamia Nut Brittle
As shared from the kitchen of Once Upon a Plate, by Mari (www.onceuponaplate1.com
Inspired by the dessert as served at Tyler Florence's 'Wayfare Tavern' in San Francisco.

First a word of caution, in order to make individual pineapple-up-side down cakes, you'll need to secure baking pans/dishes of the proper size and adjust the recipe according to how many cakes you want to make.   The individual cakes are fun, and make a nice presentation, but quite honestly next time I'll just make the cake in an 8-inch or 9-inch cake pan.


For the Pineapple Up Side Down cake:
I've had this in my recipe box for years, (handwritten, I  believe this recipe is from one of the first editions of "The Better Homes and Garden Cookbook")

• 3/4 cup butter
• 3/4 cup packed brown sugar
• 3/4 cup unsweetened pineapple juice
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 fresh pineapple - peeled, cored and cut into rings
• 
  
• Position rack in center of oven, and preheat oven to 400º F  (205º C).
• 
  
• In a small sauce pan melt the butter over medium heat. With a brush, paint the butter on the interior of a 9" square or round baking pan. 
• Stir 5 tablespoons of the butter with the brown sugar and 1/4 cup of the pineapple juice. Put mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a pretty pattern. Set pan aside while you mix cake batter.

Stir together dry ingredients (flour, salt, white sugar, and baking powder)

Separate the eggs. In a small bowl, beat the whites until stiff (but not dry.)

In a separate bowl, beat two of the egg yolks until  well blended. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remainder of the melted butter. Add this mixture to the flour mixture. 

Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.

Bake for 25 to 30 minutes. (Use toothpick test, away from pineapple slice, pick should come out with moist crumb, but no batter adhering to it, or bake a few minutes more.)

Allow cake to cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so pineapple side is up. Serve warm, or at room temperature (and it's even good cold from the fridge!)

For the Coconut Ice Cream: 
Makes about 1 quart


1 -15 ounce can "Coco Lopez®" Real Cream of Coconut  (This is the BEST brand for this recipe)
1 cup whole milk
1 1/2 cups heavy cream (whipping cream)
Optional: 1 1/2 cup sweetened coconut shreds (toast lightly in baking pan in oven if desired.)  [I usually omit.]


Combine Cream of Coconut and milk in blender (or food processor) and mix until smooth. Stir in cream (and coconut shreds, if using.)  Freeze in ice cream maker, according to manufacturer's directions.
NOTE: If you don't want your ice cream to freeze rock solid, add 1 Tablespoon vodka during the last minute of blending.  Place in container, cover tightly and store in freezer compartment until ready to serve.


For the Macadamia Nut Brittle:
Recipe adapted from "Spago Desserts", 1994, by Mary Bergin and Judy Gethers


2 cups macadamia nuts (salted or unsalted), your choice
1 1/4 cups granulated sugar
1/3 cup light corn syrup
1/3 cup water
8 ounces butter, cut into small pieces
Note: 1 teaspoon salt- if using Unsalted butter otherwise a generous pinch of salt if using salted butter
1/2 teaspoon baking soda


Spread nuts on baking tray and place in preheated 350º F, bake for 8 to 10 minutes, turning after 5 minutes. Allow to cool, then coarsely chop and set aside for later.
In a deep, medium size saucepan place sugar, corn syrup and water. Place pan over medium heat and bring to a boil. Boil until a layer of bubbles appear on surface (about 3 to 4 minutes.)
Cover the pan with a sheet of aluminum foil, continue to boil 5 minutes longer.
Remove foil, add butter, stir with a wooden spoon until butter is melted. Cook over medium heat until a candy thermometer registers 300º F. This will take approximately 25 to 30 minutes, stirring occasionally. Immediately stir in the salt, baking soda and chopped, toasted nuts.
While syrup is cooking, coat a 12 x 17-inch half sheet pan with vegetable oil or cooking spray (or use a silicone baking liner in a larger pan). When nut mixture has reached 300º quickly spread the nut mixture in the prepared pan, spreading as thinly as possible with a long, flexible metal spatula.  Sprinkle very lightly with a few grains of coarse sea salt if desired while still warm.
When completely cool, cut or break brittle into desired chunks. Store in air tight container.
My Hint: To prevent hot brittle mixture from seizing up too quickly (before you have a chance to spread it evenly in pan), place prepared pan in a warm oven (low heat) while cooking the nut mixture, this will keep pan warm until it's time to pour the nut-mixture out. Doing this will assist in getting the mixture spread thinly.


Hope you enjoy!


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Fennel-Oregano Breadsticks

Fennel Breadsticks
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com

Makes about 30 breadsticks

These will probably be the easiest homemade breadstick you'll ever make. The texture is not rock hard, either, it is similar to pizza dough. And no rise time involved!


This time I added about 1 tablespoon of dried Oregano to the dough and served the finished breadsticks with Dungeness Crab-Cheese Fondue, but they are great all by themselves, along with a salad or soup, or as an addition to the bread basket.


1 tablespoon instant yeast
1 cup warm water
1/4 cup good-quality olive oil
3 to 3 1/2 cups unbleached all purpose flour
1 scant tablespoon salt (I always use Kosher or Sea Salt for this recipe)
1 tablespoon fennel seeds
Optional: additional 1 tablespoon dried herb of your choice,  I used Oregano


You can mix the dough in a large bowl, or use your food processor as follows:


Place warm water and yeast in bowl of food processor, pulse a couple of times to blend. Add olive oil, flour and salt and process 2 or 3 minutes until a ball forms. The dough should be rather sticky. (If necessary add a little more water if mixture is dry and doesn't form a ball.)


Dump out onto a well floured work surface and allow to rest for 5 minutes. Sprinkle with fennel seeds and oregano, fold them into the dough with your hands. At this point you can wrap the dough air-tight and refrigerate overnight.


Or continue immediately:  When ready to bake preheat oven to 450* (F). Flatten dough on floured surface and roll to a thickness of about 1/2-inch.  With a sharp knife cut dough into thin sticks (about 1/4" wide.) Place strips on an oiled shallow baking pan, with CUT side up.  Allow to rest for 10 minutes or so, then bake in hot oven 7 to 10 minutes  until they puff slightly and become barely golden colored around the edges.  Serve hot or at room temperature.


Hope you enjoy!


Recipe adapted from "Christina's Cookbook" by Christina Orchid


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Angel Eggs with Crème Fraîche

Angel (not Deviled) Eggs with Crème fraîche
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Recipe yields 24 egg halves
This is my take on deviled eggs as served in Tyler Forence's Wayfare Tavern in San Francisco.  At the restaurant they are named Jidori Eggs (Jidori is the breed of Japanese hens which provide the eggs.)  I simply use eggs from our chickens ~ since I've never tasted a Jidori hen egg, I cannot tell you if there is any difference in flavor ~ but I rather doubt it.


At the tavern the egg yolks are whipped and seasoned with mustard and crème fraîche  then garnished with radish, celery & bottarga* crumbled over as a garnish. Evidently the Wayfare Tavern deviled eggs  have had a bit of an evolution since the opening (perhaps change according to the season) as I've seen different versions served, so I took some liberties when I made them this time;  I omitted some of the stronger flavors to make them more 'kid friendly'.
I like anchovies,  however they are not popular with everyone at my house, so this time I omitted both the capers and the anchovies, as well as the bacon.  (If you omit one or all of the salty ingredients, you'll need to salt the yolk mixture to taste to compensate.) 


Cannot find Crème fraîche (or if it is outragously expensive?) See below.
Here's Tyler's recipe:

2 strips bacon 12 eggs 2 Tablespoons mayonnaise 2 Tablespoons Crème fraîche 2 Tablespoons Dijon mustard (can use less) Kosher salt to taste (remember, you'll need more than 1 teaspoon if omitting the other salty ingredients.) Optional: 2 teaspoons smoked paprika (pimentón) plus more for sprinkling, or substitute paprika 3 anchovy fillets, minced 4 Tablespoon. well drained capers 1/2 cup vegetable oil (for frying 2 Tablespoons of the capers for garnish)

Garnish:Celery leaves (I used tiny alfalfa sprouts), you can also use grated or finely julienned radish (or radish sprouts)

Smoked paprika or freshly cracked black pepper

Directions: If using, fry the bacon until crisp, 4 to 5 minutes. Drain on paper towels and, when cool, chop or crumble coarsely.To cook the eggs: I always use Julia Child's simple method to make perfect hard-boiled eggs.  With a needle or push-pin, puncture the large end of the eggshell once (to break the air sack.) Place the eggs in a saucepan of cold water  (have the water cover the eggs by at least 2 inches) and bring the water to a boil over high heat. I stir with a wooden spoon for the first few minutes to assure the yolk will be centered in the white. Once the water boils, immediately  remove pan from the heat, cover pot and let the eggs sit in the water for exactly 14 minutes. Transfer the eggs to a bowl filled with ice and cold water to cool, crack all over gently, and then peel, beginning at the large end of the egg.

Halve the eggs lengthwise and gently remove the the yolks from the egg white into the bowl of a food processor. Set the egg whites aside. Add the mayonnaise, Crème fraîche, the mustard, Pimentón, salt. (And  2 Tablespoons of the capers, and anchovies if using.)  Pulse until smooth. Transfer the filling to a pastry bag or a resealable plastic bag with a small of the corner cut off at an angle. Pipe the yolk mixture into the egg white halves.  Or if you don't want to pipe the mixture, just scoop it neatly into the egg whites with a teaspoon.

For the caper garnish: In a small saucepan heat the vegetable oil to about 375*, add the remaining 2 Tbsp. of capers and fry until crispy, (it will take about 4 minutes.) Using a slotted spoon, transfer the capers to a paper towel–lined plate. Garnish the eggs with the crispy capers, crumbled bacon, celery leaves and a bit of smoked paprika.

*Silver Mullet roe; bottarga originates around the Mediterranean region

Crème fraîche:

Into a clean glass container pour 1 cup of heavy whipping cream (preferably not 'ultra-pasturized) stir in 1 or 2 Tablespoons of buttermilk. cover loosely and allow to sit at room temperature until mixture thickens to the consistancy you like (usually 24 to 36 hours). 

Sprouts:  I use this  Easy Sprout Sprouter ~ it's so simple to use and if you buy two you get free shipping.

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Tiramisu Cupcakes with Mascarpone Frosting

Tiramisu Cupcakes with Mascarpone Frosting
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Recipe adapted from Martha Stewart's "Cupcakes"
Yields 18 standard size cupcakes
My Notes: If making cupcakes from scratch seems too time consuming, you can use a boxed cake mix white or yellow cake mix instead.*  (But shh! I'm sure Martha would shudder if she knew. :))
For the coffee-syrup, Martha's recipe suggests using Marsala wine ~ however you can use brandy, rum, or a liqueur (Kahlua, for example.) I chose Frangelico (Hazelnut liqueur.) Ummm!
If using a liqueur, I suggest you reduce, or eliminate the sugar in the syrup as they are already plenty sweet.


Cupcakes:
1 1/4 cups cake flour (not self-rising), sifted
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces
3 large whole eggs plus 3 egg yolks, room temperature
1 cup sugar


>Flavored Coffee-Syrup (see recipe below)
>Mascarpone Frosting (see recipe below)
>Unsweetened cocoa powder, for dusting


Position rack in center of oven, preheat oven to 325 degrees (F).
Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes.
Meanwhile, place paper liners in standard size cupcake/muffin tins.
Sift together cake flour, baking powder, and salt.
Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.


Mix together whole eggs, yolks, and sugar in an electric mixer. Place mixing bowl over a pan of simmering water, whisk by hand until sugar is completely dissolved and mixture becomes warm warm, about 5 to 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
Gently fold flour mixture into the egg mixture in three batches, until it is thoroughly mixed; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
Fill the paper-lined tins evenly with the batter, making each three-quarters full. Place in preheated oven and bake for about 20 minutes, until the cupcakes are lightly-golden brown. Rotate the pans halfway through the baking time. Transfer tins to wire racks to cool completely before removing cupcakes and proceeding with recipe.


Flavored Coffee-Syrup:
1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
1 ounce marsala, or other liquor, or liqueur (see note in introduction.)
1/4 cup sugar (omit or reduce if using a sweet liqueur)
Mix above ingredients until combined and sugar dissolves (if using sugar)
>Martha's recipe indicates to brush the tops of the cupcakes with this syrup. Instead of brushing ; I deeply poked the tops of the cupcakes several times with a wooden skewer, then drizzled the coffee-mixture over with a teaspoon, allow it to soak in. Use all of the coffee syrup (some reviewers did not use it all, and regretted that the cupcakes didn't have enough flavor.) Allow cupcakes to absorb liquid 30 minutes. Dollop (or pipe) frosting onto cupcakes; refrigerate up to 24-hours in airtight containers. Dust generously with cocoa powder just before serving.


Mascarpone Frosting
Note: Here is where I deviated from Martha's recipe (A couple of reviewers complained that Martha's version was a little grainy.) To avoid this I blended the ingredients as follows:
Ingredients
1 cup heavy cream
8 ounces mascarpone cheese, room temperature
1/2 cup confectioners' sugar, sifted
In a small bowl, beat 1/2 of the heavy cream until soft peaks barely form (don't over beat), gradually beat in 1/4 cup of the confectioner's sugar until medium peaks form. It's better to under-whip this mixture, than over whip.
In a separate medium-size bowl, blend 1/2 cup of the heavy cream and the remaining 1/4 cup confectioner's sugar into the mascarpone with an electric mixer until very creamy and smooth.    
Add the sweetened whipped cream to the mascarpone mixture and blend until creamy and smooth. Use immediately.


Alternative for Mascarpone
(This will make a little more than you need for the Mascarpone Frosting, (but I'm sure you'll find a use if there is any left over.)
In my area Mascarpone can sometimes be difficult to find ~ A top notch substitute:
1 (8 ounce) package cream cheese
1/4 cup heavy whipping cream
2 1/2 tablespoons sour cream
Directions:
In a medium-size bowl, beat all ingredient together until well combined and creamy.
Use as a substitute in recipes requiring Mascarpone Cheese
Important: Do NOT substitute low fat cream cheese or sour cream.


* Using a box-cake mix:
Martha's recipes makes 18 regular sized cupcakes, whereas a box mix usually makes 24 cupcakes. You may want to make a little more Mascarpone Frosting if using a mix (or simply make 18 of the 24 into the Tiramisu cupcakes, and frost the remaining 6 with another frosting.)


Enjoy!


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Homemade Teriyaki Sauce, Thin or Thick

Salmon with Thick Teriyaki Sauce, Roasted Peanuts & Lime

Homemade Teriyaki Sauce, Thick or Thin
As shared from the kitchen of Once Upon a Plate, by Mari
(www.onceuponaplate1.com/)


There are many versions of  Teriyaki sauce recipes, some are a little simpler than this one but this is my favorite. It is one I learned years ago from a Japanese friend from Hawaii ~ here's just the way he gave it to me ~ and you'll notice there are no proportions because it depends upon how much sauce you want to make.  Over the years I've changed it just a bit, see my notes beneath the recipe.
  

For the basic Teriyaki Sauce, 5 ingredients.

No measurements given because the amounts depend upon how much you want to make.

Soy Sauce and Dry Sherry  (Or Dry Vermouth or Sake) in 1 to 1 ratio.
(So, equal amounts of Soy Sauce to vermouth, or sake, or dry sherry)

Brown Sugar ~to make it as sweet as you like  (I use nearly a 1:1:1 ration~ equal amount of soy sauce, vermouth, etc. to sugar)  If you don't like it so sweet, use less sugar.
minced garlic cloves *
minced fresh ginger root *

Mix ingredients in saucepan, warm and stir just until sugar dissolves, cool and use as marinade, or store in a glass jar or bottle in refrigerator until ready to use. Will last several weeks.

My notes:

1.) I always use "Dry/Very Dry" Sherry, sometimes called "Cocktail Sherry" (not Sweet Sherry, and not Cooking Sherry")  
* I like the flavors of garlic and ginger, so I add lots!

2.) My family prefers Teriyaki sauce on the sweet side, so I tend to use nearly the same proportion of sugar as sherry & soy sauce. For example, 1/3 cup soy sauce, 1/3 cup Sherry, 1/3 cup Brown Sugar. Experiment to see how sweet you like it, start with less then add more until you like the taste.

3.)  For THIN sauce:  I bring the sauce ingredients to a quick boil, then turn off heat and allow the garlic & ginger to steep in the liquid as it cools.  For a smooth sauce (without the bits of garlic & ginger) pour the contents of the saucepan through a fine strainer, into a jar or bowl, leaving the garlic & ginger bits behind. (Optional step ~ if you don't mind the bits in your sauce, then don't bother straining.)

4.) For THICK Sauce ~ to be brushed on during the last minute or so of cooking, or served warm as a drizzle or dipping sauce.  (It is not the thin, liquid type used for marinating foods.) Bring ingredients to a boil, as directed above, reduce heat (strain at this point if desired, then return liquid to pan), continue simmering until desired consistency is reached. 
Note: This produces a sauce which is very concentrated in flavor, be cautious not to "over-reduce" the sauce, or it will be unpleasant in taste. The sauce will thicken even further upon cooling.


5.) Some prefer to use white sugar or honey instead of the brown sugar.  For additional flavor you might want to add a drizzle of toasted sesame oil to the finished sauce. For spicy teriyaki add a pinch of dried, crushed red chili along with the garlic. Some like to add minced scallion to the sauce after it has cooled.


I hope you enjoy!

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Olive Flatbread

OLIVE FLATBREAD

As shared from the kitchen of Once Upon a Plate

(www.onceuponaplate1.com)

Recipe yields: 48 wedges

(can divide the recipe in half)

Recipe adapted from "Christina's Kitchen" by

Christina Orchid

This is tasty when served as part of a mixed bread basket, or as a dip with hummus. Best served warm. Can be made ahead, then warmed in a 350* F oven for a few minutes, then cut into wedges to serve.

Ingredients: 

1 tablespoon yeast

1 1/2 cups warm water

1 tablespoon good-quality olive oil, and more as needed

1 heaping teaspoon salt

3 cups unbleached white flour

1 cup cornmeal

1 cup chopped nicoise or kalamata olives

Method:

In bowl of food processor, place 3/4 cup warm water, yeast, pulse once or twice to combine. Add oil and salt, pulse again 1 or 2 times.  Process in 1 1/2 cups of the flour. With motor running add remaining water. Add cornmeal and remaining flour until the consistency is that of a soft, pliable dough. Turn the dough out onto a floured work surface and sprinkle dough with the chopped olives; knead just enough to incorporate and distribute the olives through the dough rather evenly. Place the dough in an oiled bowl, turn the dough in the bowl so it is lightly coated in oil. Cover bowl with plastic film or a dinner plate and place in a warm area for about 45 minutes to rise.

After rise time, punch down dough and knead it for two minutes or so.  Allow dough to rest for another two minutes.

Form the dough into six evenly sized balls. (Optional: wrap each ball well and keep in refrigerator for up to 1 week) Or proceed with the recipe:

Preheat oven to 400*F.  With the palm of your hand flatten each ball of dough on pizza pan or baking sheet. (Oil your palm to keep dough from sticking.)  The thinner the disc of dough, the better.

Bake for 15 minutes, or until the dough is puffed and golden on the edges.  Cut each round into 8 wedges & serve warm. Or cool the discs, and store airtight until later in the day, then reheat the flatbread (whole), while still warm cut into wedges before serving.

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Arturo's 25 year old Marinara Sauce

Arturo's 25 year old Marinara Sauce

As shared from the kitchen of Once Upon a Plate by Mari
(www.onceuponaplate1.com)
Yield: approximately 1 quart of sauce


The sauce is not truly 25 years old ~ but learned how to make it from a renown San Francisco Bay Area chef in a cooking class he taught over 25 years ago. It's my "go-to" Marinara sauce.  One taste and you'll forget about the the store bought stuff.

To see the original post for this recipe (with step-by-step photos) click:  
Arturo's 25 year old Marinara Sauce

Ingredients:

Canned whole tomatoes (Two 1 pound 12 ounce cans, will yield one quart of marinara sauce when prepared this way)

Olive oil

Fresh or dried herbs (scant 1 Tablespoon of dried, or a fistful of fresh)

Garlic

Salt

Freshly ground black pepper


Method:

Place the contents of both cans of tomatoes into a blender or food processor (I doubt that Arturo's grandmother had access to either, but we didn't question him.)

It's a good idea to place the pureed tomatoes within easy reach of the pan, along with a ladle (one with a 4-ounce capacity is perfect) near your cook top where the cooking will take place.

In a large shallow, non-reactive pan heat two tablespoons of olive oil over medium heat. When the oil is hot add 5 or 6 whole, peeled cloves of garlic.

Stir occasionally to keep from burning, until they are a medium golden brown. At this point you can remove the garlic, as it has flavored the oil nicely, or you can leave them in the pan and proceed with the recipe, removing them later. (I usually leave them in and fish them out later.)

Add the herbs, (dried or fresh.)  If using fresh, be generous ~ their oils are not as concentrated as dried.

Stir quickly, just long enough for them to release their oils.

Dried red chili flakes could be added at this point if you prefer a spicy sauce.

Then add one ladle of pureed tomatoes to the pan. 

Stir to combine letting the tomatoes to come to a boil, stirring so the mixture won't scorch.

Allow to cook and evaporate until the spoon leaves a trail as you pull it across the bottom of the pan before adding the next ladle of tomatoes. All the while retaining a bubbling boil.  

Take your time, allowing each ladleful to evaporate until the mixture thickens, leaving a trail before adding the next.  Continue this method one ladle of the tomatoes at a time, until all of the puree is used up. Add salt and pepper, stir and taste ---add more of either if needed.

NOTES: The entire steamy process, a ladleful at a time, usually takes about 30 minutes.  Resist the idea of rushing the process (your patient effort will reward you with a deeply flavored marinara sauce if you do it slowly.)  
Caution: The hot tomato sauce may spatter and spit as you are reducing it, so be careful.

I always keep my prepared sauce in a 1-quart canning jar. It will keep one week, tightly covered, under refrigeration.  It also freezes beautifully. If you are going to freeze in canning jar, don't fill quite to the top. Leave about 3/4-inch head room to allow for expansion.

I always try to have some in the fridge or freezer ~ it's so convenient to have it on hand, and it is far superior to anything I've tasted from the market.

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Super Yummy Peanut Butter and Chocolate Oat Squares

Super Yummy Peanut Butter and Chocolate Oat Squares
As shared from the kitchen of  Once Upon a Plate by Mari *
(www.onceuponaplate1.com)
Makes a 10-inch x 15-inch pan (cut the portions any size you like)

Ingredients:


3/4 cup EACH of the following:


-Butter
-Brown Sugar
-Granulated Sugar
-Peanut Butter, smooth or chunky


2 whole eggs
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups all purpose flour
1-1/2 cups rolled oats (regular or old fashioned)
Topping:
3/4 cup peanut butter
1 cup granulated sugar
1/2 cup evaporated milk, (I used heavy cream)
5 tablespoons butter
1 cup milk chocolate chips (I used semi-sweet, can you dark chocolate if you prefer)
Method:
Position oven rack to center position. Preheat oven to 350* F
Spray cooking oil (or grease) a 10-inch by 15-inch rimmed baking pan, set aside.


In a medium-size bowl whisk together flour, baking soda and salt. Set aside.
Cream together butter, brown sugar, granulated sugar and peanut butter in a large mixing bowl (can use stand mixer, or hand-held electric mixer.) 
Add eggs and vanilla to butter mixture, beat until combined. Add flour in 2 additions, mix well but do not over-beat.  Stir in oats by hand until evenly distributed.
Using a silicone spatula, spread mixture evenly into prepared baking pan.  (May use wet hands to press the mixture in evenly if you prefer.) Bake in a preheated oven for 12 to 15 minutes, until golden brown and slightly firm. (Ovens vary ~ mine took 20 minutes to bake.)
Remove from oven, (and while cookie base is still piping hot), quickly place spoonfuls of the peanut butter (from Topping ingredients), all over the surface. As the peanut butter melts, spread evenly over the surface of the cookie base with a knife or spatula.  Allow to cool completely (set on a cake/baking rack to facilitate faster cooling.)
When cool, make the chocolate topping:  Bring sugar, cream (or evap. milk) and butter to a full, rolling boil. Boil for 45 seconds.  Remove pan from heat, add the chocolate chips. Whisk gently, or stir until chocolate mixture is smooth. As soon as mixture is smooth, pour evenly over the thoroughly cooled cookie and peanut butter base.  Allow chocolate to set up and harden.  When set, cut into squares or bars and enjoy!


* Recipe adapted from:   Calli @ callimakesdo

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