/ck/ - Food & Cooking

>>18719222
You bet anon. I love this dish and make it a few different ways. No reason you can't swap the herbs out and add other peppers. But then you'll add some tomato product and the next thing you know you're dropping a carrot in there. Suddenly you're just cooking. This is one of the best dishes to teach that imo so have fun. For the base I use a ton of good oil, a small handful of cloves finely minced, a big handful of chopped parsley, a mountain of cheese, good amount of red pepper flake, cracked pepper, and a fuckton of salt. It's weird because I really hate parsley by itself. After that I add in onion to start an arabbiata or just a can of stewed tomatoes with a tbsp of oregano and basil.

You got a lot of options once you get that oil infused with flavor from your aromatics. If you can nail aglio e olio then you can make incredible sauces from it. It might just be that you don't like it so fuck it, stew down some cherry tomatoes like you said. Throw in some fresh basil near the end. Garnish with the rest. Wala. Best recipe ever. Learn some good sofritos and you can impress anyone. It's basically what shakshuka is.

OP speaks truth and you can serve on top of freshly strained pasta with an excellent sauce.
>skillup your sofrito game
Learn to make ten or so custom sofritos anon. Starting with your version of aglio e olio. Then start making new sofritos with different ingredients and measurements. Use the sofritos as the base for different sauces. And laugh as you serve it on a freshly strained quality pasta. Put a great piece of protein on top. Then spoon over your sauce over the dish. On the side serve with a steamed veg. I like broccoli, quartered onion, and eigthed bell peppers. Dust everything with salt, parm, and fresh black pepper. Get good cheese.

I've never seen anyone talk about Rao's on /ck/. I prefer classico in the jar as an additive to save me time in making certain sauces. There's no way Rao's is worth the money to anyone that can make a better sauce.

I can take >>17495222
>checked
as a base and make a sauce that will obliterate anything store bought, and most chefs as well.

>I am too retarded to use dried oregano in dishes
you fucking retard start over and make sofrito before you make your sauce, dried herbs is fine.
>1/4th cup evoo
>7 or more cloves of garlic minced
>1/2 small onion minced
>1 tsp of red pepper flake
sautee onion with red pepper for 2 mins then saute garlic for 2 mins until just golden
then add your tomato product + dried herbs, simmer 20-30 mins.

my herb blend for a simple sauce is typically all dried herbs:

1 tbsp oregano
1 tbsp basil
1 tsp marjoram
1 tsp parsley

Add to any cooked or uncooked tomato product. If it is cooked then 10 mins simmer, if not then 20-30 min simmer. If it is raw chopped tomatoes 30-45 min simmer.

I usually start a sofrito then work my way into something from there. I started mincing a little green bell pepper recently which worked out way better than I expected. I'm going to try to mince down a little carrot next to see if I can emulate the flavor for marinaras that use a soaking carrot but for other sauces.

I always use my aglio e olio base.

>1/4-1/2 cup of EVOO
>7 cloves of garlic sliced or chopped
>1 tsp crushed red pepper
>1 tsp crushed peppercorns

Simmer for around 3 minutes.

>>17099051
>still seething
lol oh no, please regale us with your tales of men in post-war Italy and how it was tradition to cook garlic in oil a very, very specific way only found on youtube.
>your bantz is trash because you are trash

>>17080757
Easy starting sauce:

1/4th-1/2 cup of olive oil
1 can of stewed tomatoes
7 cloves of garlic
1 tbsp basil
1 tbsp oregano
1 tsp red pepper flake
1 tsp black pepper
1 tsp salt

>Chop garlic
>heat oil on low
>simmer garlic for 1-2 mins, watch it closely and just as it starts turning golden add the canned tomatoes
>dump in herbs and seasoning
>bring to a boil, reduce to simmer, stir, cover, simmer for 15 mins
>put on pasta

wala. Once you learn to infuse oil you can add more. Yesterday I did onion and a little green bell pepper. I'm going to try mincing some carrot since a lot of marinara sauces use large carrots as a sop for acidity. Being able to expand and get creative seems like it's a lot but it's really not once you get something simple that you love going.

Make sofritos and then make sauces.

>>16924933
Make a sofrito with 1/3rd cup of olive oil and sautee a generous amount of garlic and some onion then pour in half that jar of that classico. If you have sausage cook that, remove, and deglaze with the sofrito.

add:

>1 tbsp ea of dried oregano and basil
>1 tsp marjoram
>1 tsp ea of red and black pepper
>salt to taste.

low simmer for 10 mins, drop in a pat of butter, simmer for 5-10 mins while cooking your .50c pasta

Extra (You) for the laborer youtube recipe.

>>16925431
die in a fire you dumb fucking newfag

I can make a sofrito then dump one of those dollar store cans of sauce with some dried herbs and it will be better than the premium all natural homemade jarred sauce from the factory.

Out of food and starving so I diced an onion, sweated them down, threw in some green chilis, and a box of spanish rice a roni. then I added some pinto beans and seasoned. Surprisingly tasty. I think I just like vermicelli and MSG or whatever chemical crap they put in that "spice" packet.

Came here because I need recipe ideas that are fast and easy 'cause I can't cook with how busy I've been. Congrats on the first time dish. I recommend practicing a whole variety of sofritos and then making your sauces from there. Look them up it will change your life.

Garlic, oil, little bit of red pepper, simmer for a few minutes, add just about any tomato product and some herbs. Wala.

>>16151309
I want to help you because you have the best drink known to man (milk served with spaghetti). As you have done this it cannot be argued that while you made mindless sloppa, within you is the spark of the divine.

You want to work on infusing oil into your sauce. Next time take half a cup of olive oil and sauté a handful of chopped garlic, some red pepper flake, and maybe a little bit of onion for two or three minutes. Just be careful not to toast the garlic although sometimes that can be good as well.

After this pour in any tomato product you'd like. If it is uncooked like plain sauce as you described cook it for at least 15 minutes if not 30. Add in some herbs of your liking. Basil, oregano, and a little marjoram is good for me.

If you get the sofrito down you will have a a godlike power to make tomato sauces.

Serve with tall, cool glasses of milk.

contribootin my own fast sauce for busy days. You can use this as a base for more tomato sauces and it is basically aglio e olio with some extra steps.

>1/2 cup olive oil
>8-9 cloves of garlic chopped or sliced (a lot)
>2 tsp of red pepper
>1 tsp of black pepper
>1 tsp of salt
>1 tbsp ea. oregano and basil
>1 tsp marjoram
>1 whole can of stewed tomatoes or half a can of jarred tomato product
>pat of butter

simmer garlic and red pepper for 2 mins or until translucent
dump in the rest, stir, simmer for 20-30 mins
put in pat of butter eh, 10 mins or so before done
season to taste
throw on top of pasta, stir, let sit for 10 mins
wala

learn 2 sofrito and you unlock a thousand ways to make your $1 pasta box magical

Learn to make infused oil and you can make killer pasta sauces. My mom passed this one down to me.

Angelini "fast sauce"

1 can italian stewed tomatoes
1/4-1/2 cup olive oil (I like a lot)
7-8 cloves garlic chopped (a lot of this too)
1 tbsp basil
1 tbsp oregano
1 tsp marjoram (not needed)
1 tsp red pepper
dash of salt and pepper

heat oil on medium low, add in red pepper
add in garlic and simmer for 2 mins
add in tomatoes, herbs, salt and pepper
stir
bring to a simmer, reduce to a low simmer for 20 minutes
add a pat of butter

wala

Break down your shopping into protein (pb, eggs, meats, fish), carbs (pasta, bread), veg, herbs/spices, and grocery (soap etc). Then bookmark the ad pages of every store within range. Every week pop open the ads and see what the sales are. Over time you will get a sense of the real price of foods and what is a deal to spend on.

Some tips:

>Buy in bulk at the lowest price then shop for smaller amounts as you go
>find the discount aisles in each store you visit, they all have at least one area
>Immigrant markets are your FRIEND. Find where they are and get their ads.
>You can buy some food and toiletries online cheaper, and at higher quality (e.g., bulk bags of good rice, paper, etc)
>If you have the room freeze your on-sale protein and get your veg fresh
>Potatoes, onions, and carrots sell dirt cheap in bulk bags. Learn to cook with these.
>Rice is a staple and there are a thousand ways to eat it
>Learn recipes that stretch out proteins with vegetables, rice, and pastas
>search for deals on herbs and spices like a thirsty simp and over a long period of time you will build a formidable spice collection
>Buddy up with the deli and butcher personnel and they will hook you up

Break down your shopping into protein (pb, eggs, meats, fish), carbs (pasta, bread), veg, herbs/spices, and grocery (soap etc). Then bookmark the ad pages of every store within range. Every week pop open the ads and see what the sales are. Over time you will get a sense of the real price of foods and what is a deal to spend on.

Some tips:

>Buy in bulk at the lowest price then shop for smaller amounts as you go
>You can buy some food and toiletries online cheaper, and at higher quality (e.g., bulk bags of good rice, paper, etc)
>If you have the room freeze your on-sale protein and get your veg fresh
>Potatoes, onions, and carrots sell dirt cheap in bulk bags. Learn to cook with these.
>Rice is a staple and there are a thousand ways to eat it
>Learn recipes that stretch out proteins with vegetables, rice, and pastas
>search for deals on herbs and spices like a thirsty simp and over a long period of time you will build a formidable spice collection

>>14395967
Make some greens with it. So learn to saute some spinach or with that dish I'd do some asparagus or broccoli. Serve yourself some sliced fruit as an appetizer or just go all out and make a nice salad for yourself. The thing that's great about aglio e olio is that it teaches you the most basic oil infusion. Once you learn how to simmer garlic and red pepper in oil you can switch that up to other things. Add tomatoes, onions, peppers, etc. and you're now making sauce. You gotta start somewhere.

Try shakshukas, pancakes, tacos + hot sauce (taqueria hot sauce), grilled cheese/melts (with good bread and cheese), and stews with vegetables. Sandwiches are easy to make and easy to learn to improve by buying different ingredients. So start with your favorite sandwich then think about what you can do to kick them up.

One tip I'd recommend highly is you get used to "mise en place". Google it, watch videos, and embrace it. The more you practice mise en place the EASIER prep work + cooking will become. Eventually you can wing it and trust me fren it does get super easy, and super fun.

Never get discouraged by /ck/ spergouts and you can always come here to ask questions or get ideas. There are "industry" people here meaning all the professional chefs come here to shitpost. So if you're nice or entertaining and ask for help from "industry" people they will sometimes give you professional answers.

I made keema matar tonight with pork sausage and beef and added some carrots, potatoes, and garbanzo beans in with the traditional peas. I had no idea I could make something that was really super simple but just took some thought. When I first came here I could make grilled cheese and spaghetti.

Anyways, if a loser like me can do it then you fucking can my dude.