Sunday, July 21, 2013

Barnegat Sauce

1 cup thickened canned stewed tomatoes
1 heaping tbs mayonnaise
1 tsp. capers
1 tsp. minced parsley
1/4 tsp. oregano and/or basil
breadcrumbs

Thicken tomatoes by melting 1 1/2 tablespoons butter and blending in 1 1/2 tablespoon flour.  Add tomatoes and heat until slightly thickened.   Remove from heat and add all other ingredients except breadcrumbs.

Bake cod in a greased baking dish in an oven set at 400 F for 15 minutes  Remove from oven and spread Barnegat Sauce over it.  Cover with breadcrumbs, dot with butter.  Put back in oven and bake for 20 minutes later or until fish breaks easily with a fork.

-from Jersey Shore Food History by Karen L. Schnitzspahn

Nick and Toni's Penne Alla Vecchia Bettola via Ina Garten

Ingredients
1/4 cup good olive oil
1 medium Spanish onion, chopped
3 cloves of garlic, diced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons dried oregano
1 cup vodka
2 (28-ounce) cans peeled plum tomatoes
Kosher salt
Freshly ground black pepper
3/4 pound penne pasta
4 tablespoons fresh oregano
3/4 to 1 cup heavy cream
Grated Parmesan cheese
Directions
Preheat oven to 375 degrees F.

Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.

Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.

Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.

Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/nick-and-tonis-penne-alla-vecchia-bettola-recipe/index.html?oc=linkback