Mountain Food

We're headed up to the hills for the weekend to do some skiing, so I made a huge pot of tomato sauce for dinner in the Tahoe ski house.

The new twist here is that I let it slowly simmer uncovered overnight, since I wasn't able to start it until about 9 pm last night. By 7 am this morning, ahh.  The whole house is smelling like a wheel of parm and we've got a 4 quarts of beautifully concentrated pasta sauce. The onions and garlic have melted, along with the pieces of the parmigiano rind I threw in.  I used an enormous Le Creuset to disperse the heat and carmelize the sauce, over the lowest burner setting--the sauce was just barely bubbling for about nine hours.

It's a whole different beast from what I put in the pot last night. That's what I love about the slow cooking process: all the emergent textures, aromas, colors, and flavors.

 

See how thick this stuff is? Yum!

I'll put the recipe on Freebase soon, but in the meantime, here's a link to the videos from the last time that I made Spaghetti and Tomato Sauce.