tag:blogger.com,1999:blog-4692777498660982379.post7553806960842111335..comments2023-06-25T04:20:21.874-07:00Comments on Practical couponing and deals. Nothing Extreme...but the Savings!: Top Chef Pepperoni Sauce Recipe!Anonymoushttp://www.blogger.com/profile/10807790996515995360noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4692777498660982379.post-38877501024593837222011-05-05T08:38:31.111-07:002011-05-05T08:38:31.111-07:00This was in today's Newark Star-Ledger:
This ...This was in today's Newark Star-Ledger:<br /><br />This is it: The sauce chef Mike Isabella made for his “Top Chef All-Stars” main-course finale. It was praised to the skies by judge Gail Simmons. It will be on the menu at Isabella’s new restaurant, Graffiato.<br /><br />Because it is boldly flavored, a little sauce goes a long way. The chef recommends serving it alongside roasted or grilled chicken. <br /><br />MAKE AHEAD: The sauce can be refrigerated for up to 3 days, or frozen for up to 3 months. <br /><br /><br /><br />Makes 4 1/2 cups to 4 3/4 cups <br /><br />Ingredients:<br />6 tablespoons extra-virgin olive oil<br />1 small onion, cut into small dice<br />5 medium cloves garlic, cut into very thin slices<br />1 pound pepperoni, cut into thin slices<br />1 teaspoon fennel seed, toasted (see NOTE)<br />1 teaspoon crushed red pepper flakes<br />8 to 12 ounces canned imported Italian plum tomatoes, chopped, with their juices<br />1 1/2 cups low-sodium chicken broth<br />1 fresh bay leaf<br />Directions:<br /><br />Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil shimmers. Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.<br /><br />Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.<br /><br />Add the tomatoes and their juices (to taste), the broth and the bay leaf; stir to incorporate. Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally. The pepperoni slices will be soft, with a deeper color. Remove from the heat.<br /><br />Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf). Puree until smooth.<br /><br />The sauce is ready to use. Or cool, cover and refrigerate or freeze.<br /><br />NOTE: Toast the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color.Ronhttps://www.blogger.com/profile/18175427665092338170noreply@blogger.com