The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 10 of 36
Quote:
Originally posted by 1KIKI:Quote:
Originally posted by 1KIKI:
This is my new WINTER marinara recipe:
Please note that these are 12 servings, since I cook in batches and freeze for later. (So one of the things my recipes have to be is freezer-tolerant.)
The recipe calls for steps that most people don't do, which is to brown things first, and to 'bloom' the spices. The browning step adds tons of extra flavor, for example it actually makes the onion both sweet and 'oniony', while the 'blooming' step increases the flavor of aromatics. 'Blooming' isn't cooking, it only take a minute or two, but it helps release the volatile oils. It also calls for 'deglazing' the skillet you brown things in, which is to add some liquid - in this case a cup of wine for flavor but you can even use water or tomato juice - to the skillet while it's being heated, and stir the liquid around, scraping off the caramelized bits from the bottom.
4lbs 85% ground beef
3lbs onions, diced
4lbs cherry tomatoes, pureed
2lbs cremini mushrooms, fine diced
1qt or liter bottle no-salt tomato juice
1C dry(ish) red, rose, or white wine of your choice, optional
5 cloves garlic, minced
3T dried basil
salt, pepper, and red pepper flakes to taste
a large skillet with lid and a large dutch oven with lid
brown the ground beef in the skillet and use a slotted spoon to remove it to the dutch oven
pour off the fat and juice from the skillet and reserve
put about 2T of beef fat back into the skillet, and put in the diced mushrooms and cover, and cook till they give up their liquid, then uncover and cook with stirring till the liquid evaporates and the mushrooms are lightly browned, then put them in the dutch oven
add another 2T of fat back to the skillet, and do the same for the onions, but cook them till they're golden brown, then put them in the dutch oven (because the high sugar content of the onions won't let the liquid evaporate to dryness, the brown color is your guide)
add about 1T of fat and 'bloom' the garlic and basil (and red pepper flakes if you're using them) in it which means heat them while stirring the little pile just until you can start to smell them, then add them to the dutch oven
deglaze the skillet with the wine (or other liquid), cook off the alcohol a bit, then add it to the dutch oven
if you have any beef fat left you can add back in as much as you want, or skim it off, but in either case add the broth back in that you reserved earlier
add the pureed tomatoes and the tomato juice to the dutch oven, and stir everything
bring to a boil on the stove - then cover
and transfer to a pre-heated oven at 350F
cook for 2.5 hours with occasional stirring, if the marinara gets too dry add more water
I think it's everything a winter dish should be - savory, rich, and hearty.
Quote:Sorry I didn't see this earlier. It's to add more vegetable for nutrition, more liquid for cooking1, and more tomato flavor. Otherwise, I think the dish's flavor would be beefy/ mushroom-y heavy.
Originally posted by JEWELSTAITEFAN:
Not sure I understand the use of tomato juice when you already have pureed tomatoes.
I might be tempted to replace with tomato paste (if flavor is the reason) or more wine (if liquid is the reason).
You think tomato juice adds more flavor?
Maybe try diced tomatoes, bring to a boil for 2 minutes before adding to whatever you're cooking. Makes it zesty and flavorful.
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Yeah - oddly enough the 1 qt of 'no salt added' tomato juice I used DOES add flavor. But diced tomatoes could work too!
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Quote:You also mentioned fluid for cooking. Is there anything in your recipe which would not be compatible with alcohol, wine, rum, whiskey?
Originally posted by 1KIKI:
Yeah - oddly enough the 1 qt of 'no salt added' tomato juice I used DOES add flavor. But diced tomatoes could work too!
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Quote:You also mentioned fluid for cooking. Is there anything in your recipe which would not be compatible with alcohol, wine, rum, whiskey?
Originally posted by 1KIKI:
Yeah - oddly enough the 1 qt of 'no salt added' tomato juice I used DOES add flavor. But diced tomatoes could work too!
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Rum (sometimes sweet) and whiskey (smokey) I don't believe have flavor profiles that would work with the basic recipe flavors - tomato/ beef/ mushroom. But if you're willing to experiment, you might be on to something unexpectedly good!
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Quote:Hmmmm.
Originally posted by 1KIKI:
Rum (sometimes sweet) and whiskey (smokey) I don't believe have flavor profiles that would work with the basic recipe flavors - tomato/ beef/ mushroom. But if you're willing to experiment, you might be on to something unexpectedly good!
I could be off-base with rum and whiskey, just poking in the dark. I was wondering if anything in different alcohols react negatively with any of your other ingredients. Degrade them, reduce them, distract.
I thought beef is always enhanced by wine, or Cold Duck. Burgundy has specific dedicated recipes for beef. Vermouth seems to work well for tomato sauces. I have seen vodka pasta sauce.
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Damn, but you're making me hungry!
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Quote:One of my favorite BBQ sauces for use on beef or chicken is Jack Daniel's No.7 Recipe, which I believe uses Bourbon Whiskey - and I assume it is built on tomato/ketchup base. (most BBQ sauces are either tomato/ketchup based, or vinegar/onion based - and JD's is not the latter.) I feel it enhances the flavor of everything, or maybe just smothers the flavor. Maybe it would conflict with mushroom, but I'll let you tell me how you feel about it. Also, JD's Brown Sugar version is more than adequate.
Originally posted by JEWELSTAITEFAN:Quote:Hmmmm.
Originally posted by 1KIKI:
Rum (sometimes sweet) and whiskey (smokey) I don't believe have flavor profiles that would work with the basic recipe flavors - tomato/ beef/ mushroom. But if you're willing to experiment, you might be on to something unexpectedly good!
I could be off-base with rum and whiskey, just poking in the dark. I was wondering if anything in different alcohols react negatively with any of your other ingredients. Degrade them, reduce them, distract.
I thought beef is always enhanced by wine, or Cold Duck. Burgundy has specific dedicated recipes for beef. Vermouth seems to work well for tomato sauces. I have seen vodka pasta sauce.
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I'll look for it in the store!
So, I was looking for something in the frig, and got to wondering what other people's friges/pantries/cupboards look like.
I have a shelf of American condiments - ketchup, mustard, mayo, bleu cheese and Caesar sald dressing - but also a shelf of Asian- tamari, fish sauce, toasted sesame oil, sriracha ad/or sambal oelek, and Thai curry paste. In the cupboard I have Parmesan, canned tomato, and fresh basil on the windowsill... but I also have coconut milk, kalamata olives, and green enchilada sauce. I couldn't cook without onions, carrots, celery, and garlic ... but my go-to seasonings are basil, oregano, chipotle, and cumin.
I like to cook Thai, Chinese, Mexican, Italian, Greek, and American-style. Every once in awhile I'll make something different ... empanadas, or falafels, or Moroccan chicken.
So, what about you? What's in YOUR cupboard, pantry, or frig that reflects your style?
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Pity would be no more,
If we did not MAKE men poor - William Blake
Happy New Year, WISHY. I edited out your psychopathic screed!
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