Hello, Dear Reader.
A day off from the hustle and bustle refreshes the soul and there was even time to do some cooking. This food is going to cook for some time, so I usually make it in the weekend, or if I have spare time. I just freeze it down in portions and take it up when I need it.
This I love, I will give you the recipe, and then you can guess what I am making. I do not add the suggested bacon or boiled ham, I do think it tastes perfect without it. If you do think you would love to add it, Julia Child, Louisette Bertholle and Simone Beck suggest in their cooking book to add 2 tbl (2 tablespoons or around 30 grams) of either chopped boiled ham or chopped lean bacon. In last Friday guessing, by the way, I made Béarnaise Sauce, it it goes so beautifully to a medium to rear piece of meat, your choice. With french fries and sexy, strong Californian red wine. Mmmmm…
Here we go:
1 oz or around 30 gr. of each finely diced carrots, onions and celery, 1 1/2 oz or 45 gr. butter, 2 tbl oil, 3/4 oz or 22 gr. flour, 3/4 pt. or 350 ml boiling stock or beef bouillon, 2 lbs or 900 gr. chopped, ripe, red tomatoes, not peeled, 1/4 tsp salt, 1/8 tsp sugar, 2 cloves garlic, unpeeled, 4 parsley sprigs, 1/2 bay leaf, 1/4 tsp thyme.
I didn’t have parsley, so I had oregano, thyme, and bay leaf. And I peeled my garlic, since I use a mixer to get texture instead of straining it. I use organic food when I can find it, here my herbs, oil, butter, carrots, half of the tomatoes, onions, and the flour are organic.
Dear Reader, have a good weekend, and try to do one thing that you want to do, not that you have to do.
Click on the mp3 file above if you want to listen to the text…