Most supermarkets sell soup bones, but just ask the butcher if you don't see them displayed. The best bones to use are the so-called "knuckle" bones from the various leg joints, because of their high cartilage content. Calves feet are also frequently available, and are another good source of the proteins that form gelatin.
The bones should be cut up — pieces 3 to 4 inches long should be about right. The same goes for calves feet, if you're using them. If the bones aren't cut up yet, ask your butcher to do it for you.
Arrange the bones in a heavy roasting pan. You can drizzle them with a bit of vegetable oil if you like.
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The tomato sauce recipe calls for two 28-oz. cans of whole tomatoes, but you could substitute crushed tomatoes, diced tomatoes or tomato puree.
For some variations on this basic Tomato Pasta Sauce, try these:In a large, heavy-bottomed saucepan, heat the olive oil for a minute over medium heat.
Add the onions and carrots, and saute for a bit until the onions are translucent but not brown.
Add the tomatoes and the garlic. Bring to a simmer and cook for 30 to 45 minutes, uncovered, until the sauce is slightly reduced. If you like, you can use a wooden spoon to break up the whole tomatoes while the sauce simmers.
Remove from heat and pass through a food mill, or puree in a food processor until smooth, working in batches if necessary.
Season to taste with Kosher salt and sugar.Makes about 1? qts tomato sauce
Had a friend give me a huge turnip from her garden. Had no idea what to do with it, and frankly had doubts I would even use it for anything. Looked online and ran into this recipe, so I gave it a shot. Changed it slightly with little more butter, garlic, and my home made veggie broth, but at the end of the day, fairly close to the recipe. I was pleasantly surprised how great this soup or puree was. I'm sold. Try this, you'll love it!!Write a review 6 out of 6 people found this helpful.
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Sharpening a kitchen knife involves two separate but related tasks: Sharpen the knife using a whetstoneHone the blade using a honing steelGenerally I'll break out the whetstone about once a month or so. But the honing steel is a different story. If I'm doing a lot of slicing, I might give my knife a couple of strokes on the steel every few minutes — especially if I'm working with items like ripe tomatoes or plums.
See Also: Poach, Boil