I know this recipe is 10 years ago, but I am going to cook it today looks absolutely delicious. Definitely adding mushrooms because I love mushrooms and my rice and veggies. Thank you for sharing.
Most chefs(home & professionals) sauté garlic in oil to transfer flavor to oil....your way is new to me and I'm thinking i will bite into raw garlic...but thanks for sharing!❤
I first had watermelon salad with mozzarella. It was fantastic! I can’t wait to try this recipe with the balsamic reduction. I love the presentation with the squares. The watermelon salad that I was served at an Italian restaurant had cubed melon, mozzarella balls, fresh basil and a light citrus dressing that complemented the fruit and cheese flavors perfectly. I was never able to duplicate that dressing.
Thanks a lot Doesn't tell you what setting for heat and how long to cook but I guess medium heat until brown. Don't quit your janitor job for a YT career.
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I just made this dish because I have an abundance of swiss chard and beet leaves in my garden and I am literally amazed at how delicious it turned out! Even my 13 year old grandson agreed on the rich taste it has, thank you now I have an extra way to take advantage of my growing gardening produce.
For crushed tomatoes, that canned sauce was very thin! And if there was a 30 minute simmer time, why did the clock behind him only show a three minute change? Considered a fail.
"The Perfect" marinara? Um, I have no doubt his sauce is good but it's just one of many ways to do it. I'm not Italian but I've been cooking Italian for 30 years and have studied the techniques of many real Italian chefs, I've learned to be flexible and play with variations to optimize different dishes. For instance, the marinara I made last night for chicken parmesan used Cento whole tomatoes that I crushed by hand, just a tiny bit of brown sugar and no onions, but definitely used some oregano. The marinara I might use for shrimp might be more like this chef's version, and all my marinara iterations are much simpler than my Sunday sauce or the meat sauce I make for lasagna. As long as you take care with some fundamentals, however you like it is probably going to be molto bene.
