All my life I have cooked for others in professional kitchens that range from humble small restaurant spaces to huge establishments with multiple kitchens in hotels and clubs that serve thousands. This past summer my wife and I were finally able to have our home kitchen transformed into a modern elegant kitchen. In this post, I will share some images of some great meals that I have prepared for us in this wonderful new space.
How I make lasagna with tomato sauce made from tomatoes from our home garden. I serve it with a rich Alfredo sauce.
Late harvest German Queen heirloom tomatoes that I used to make the tomato sauce for my lasagna. Scroll down to find the recipe for my sauce.
Grilled “Tri-Tip” of beef with Chinese ingredients in a Garlic Ginger marinade with rice and stir-fried vegetables. The vegetables include Kale from our winter garden.
How I make the Italian classic dish – Sal Tim Bucco. Filled with julienne prosciutto ham, provolone, mozzarella cheese, and fresh sage from our herb garden.
A simple BLT with Sourdough with fresh Basil mayo.
Tomato Sauce (Home version)
Yield: 1 quart
1 qt Tomato Concasse
½ cup Onion, Chopped fine
1 Tbl Garlic, Chopped fine
3 Tbl Olive Oil
3 Tbl Flour
1 Tbl Balsamic vinegar
1 Tbl Sugar
2 tsp Thyme leaves, fresh
2 tsp Basil, Chiffonade
1 tsp Kosher or sea salt
½ tsp Black pepper
- Sautee onion and garlic in olive oil until translucent
- Add the flour and stir in
- Add the tomato concasse
- Add the rest of the ingredients
- Cook down to the desired constancy
Puree if desired.
Made some fettucini with Alfredo sauce and basil served with Italian sausage, shrimp, and tomatoes Caprese style. Cooking in my new kitchen with vegetables from our home garden is a great joy for me and hope you too can find peace and happiness through cooking and enjoying your own food.
chefpliska 
Leave a comment