Thursday, October 14, 2010

Day 14

Today we practiced our knife cuts in preparation for an exam this upcoming Monday. We also made another of the French "mother" sauces : Sauce Tomate.  This recipe for basic tomato sauce is incredibly delicious and creates a perfect base for other sauces like bolognese and tomato vodka cream sauce, etc. 

Here is a look at my knife cuts (practice makes perfect?): 


For Sauce Tomate, start with 1/2 oz of olive oil in a stock pot/large saucepan and add 2oz of bacon lardons. Brown the bacon. Next add 3.5oz of diced carrots and 2.5oz of diced onion. Cook until they are soft. Add 1.5oz chopped celery and 3.5oz chopped leek (white part only). Cook until those soft as well. Add 4oz tomato paste. Brown the paste. Add 4-6 cloves of minced garlic. Cook until you can smell the aroma from the garlic. Add 6 lbs fresh chopped tomato (only do this if tomatoes are in seasons or you will end up with orange sauce) or 12 cups of chopped high quality canned tomatoes (one #10 can). Turn up the heat a bit.  Add a bit of sugar and salt. Add 2.5 oz of all-purpose flour. Add a bouquet garni (leek, thyme, celery leaves, bay leaf, parsley stems). Cover pot and place in convection oven for 30 min at 350 degrees.  Pull pot out and add 1 quart of chicken stock. Simmer and reduce until thick. Pull out the bouquet garni. Use an immersion blender to puree sauce. Dump through food mill and fine strainer (or not...you can leave it chunky if you prefer a more rustic sauce). Add 2 tablespoons butter at very end for added richness.  The result is this perfect tomato sauce that is bright tasting and wonderful. 


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