![]() And I’m never, ever able to resist the siren call of a recipe that promises transcendence in less than five ingredients.įirst published in Gourmet in 2001, this oven-braised beef recipe was inspired by two others, Laurie Colwin’s Aunt Gladys’s Beef (January 1992) and Nathalie Waag’s Leg of Lamb with Tomatoes and Garlic (September 1986). My favorite meals can be prepped in advance, often taste even better the second day, require no trips to specialty stores and are hard to mess up. Why are we pretending we have a team of line cooks at our disposal, anyway? No dessert, frosted, layered or crimped has ever had the delighted reception of freshly baked chocolate chip cookies (dough prepared days before, shh), still on their baking sheet. ![]() Sure, those individual gratins, galettes, microgreens and shooters of soup look elegant, but none of them have ever gotten the reaction that a massive batch of spaghetti and meatballs, from-scratch lasagne or great big short rib braise with a green salad did. It’s for people who long ago stopped aspiring to entertain in multi-course and completely exhausting meals (for host and guest) and turned instead to comfort foods that surprise and delight on sleety winter nights. But if you ask me, it’s something better, something cozy, warm, and classic, which neither steals the show nor keeps you from enjoying it. It’s not sexy food nobody is writing aphrodisiac cookbooks about bottom rounds and boneless chucks. I was also tempted to add a dollop of butter to the end product, but I refrained due to trying to keep the recipe as simple as possible (and with fewer ingredients).I realize that if you’re scouring the internet this week looking for something romantic to cook for that little Hallmark holiday this weekend, the words “pot roast” probably didn’t cross your search threshold. Serve topped with parmesan cheese and dry parsley if desired. Once the macaroni has absorbed most or all of the liquid, it will be time to add the tomatoes and heat briefly before serving. The macaroni will cook about 15 minutes, stirring about every 5 minutes to prevent sticking to the bottom of the pan. So you will want to cover the mixture after adding the macaroni and bringing it to a boil, reducing the heat beforehand. You won't be draining the liquid, as it will all be absorbed by cooking the macaroni. You can substitute water, but the recipe won't be quite as flavorful.Īlternately, you could use a bullion cube along with the water, which would probably add some nice flavor comparable to the stock. You will want to saute the herbs and garlic together in the oil for a couple minutes still the garlic begins to brown and the herbs soften a bit. If you have an Italian seasoning blend you can use that. I like to start with a flavor base of garlic, basil, and oregano. Make sure that you're using garlic powder instead of garlic salt, however, as this will add more salt to the recipe and will need to be adjusted further. I like keeping jarred minced garlic on hand for ease of use, and the flavor is very close to fresh.Īlternately, you can use garlic powder. I like smaller chunks myself, so I prefer petite diced mixed with pureed tomatoes.Īlso, if you only have tomato sauce, that will work well too.įor the garlic, you can use fresh or jarred garlic. Also, a chicken bullion cube would add excellent flavor to the water if you don't have broth.Īdapt the canned tomatoes to what you prefer (or have on hand). You could use a tablespoon of butter for extra flavor if you'd like. ![]() It's more flavorful with chicken broth, but it can be adapted. For example, if you don't have chicken broth, you can just use water. ![]() It's an easy recipe to adjust to what you have on hand. If you have macaroni (or other pasta) along with canned tomatoes (crushed or diced), chicken broth, minced garlic, and dry oregano, you can make this very simple, delicious recipe. This macaroni and tomatoes recipe is simple and old fashioned and uses only a handful of ingredients from your pantry.
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