A few weeks ago, I had the pleasure of serving a group of friends at my home. It was a rainy and chilly day, and they had all been working hard throughout the day to prepare my house for a party that night. The dinner arrived, and I got to put them to work. As I looked through the freezer, I noticed that my freezer was looking particularly full. My friend and I discussed what we should do to make more room in our freezer.
I had a few ideas. One was to take out a few of the frozen items. I found these two beefsteaks and a couple of other steaks that were starting to feel a little thin. I decided to throw them out.
The second idea, and perhaps the most insane, is to take out a few of the frozen vegetables. After all, you don’t want to freeze any of those things. You really don’t. They get mushy and you end up with a lot of “spaghetti-like” vegetables.
The fact of the matter is, though, that you don’t have to take them out if you don’t want to. The point of having a freezer is to keep your food fresh. And you don’t want to freeze your vegetables since they get mushy. Of course, you could just throw them out, but I think that would be a bit cowardly, so I went with the second idea.
This idea is what makes it so great, the fact that you can freeze food and still have it be tasty. You cant taste it, and it doesn’t go bad as you eat it. The best part is you can take it out at anytime, just like you can take out your veggies in the freezer. And unlike those frozen vegetables, you dont have to wait for the next day to go bad.
This is all very well, but there is also a problem. Food goes bad, which isn’t a huge problem, but it can be a problem. It’s almost like frozen food goes bad and has to be thrown away. I’m sure you can find recipes for recipes for this, but I have not. If you want to bring this up, you could always go to the great blog, Serious Eats, and see what they have for food preservation.
This is also where the great idea of adding a little more salt and pepper to the sauce comes in. If you add too much, you can make a soup-y flavor, but if you add too little, you can make something that tastes like an after-school snack. Thats the idea behind making your marinara sauce creamy, not too salty, and not too spicy.
At Serious Eats, we use an electric drill to make homemade pesto by mixing pesto, basil leaves, garlic, olive oil, salt, and pepper together and then putting it in the fridge. I like to grind my own basil and garlic, but you could also buy them online or in your local super market.
The pesto is also great for making garlic bread. Just add some bread slices, a drizzle of olive oil, and some chopped basil and garlic, and you’ve got yourself a tasty, savory bread.
I love spicy marinara, but I like mine a little more spicy than that. I like to use canned tomatoes so that they don’t add too much heat, but even just a dash of hot sauce can make your sauce a little hotter. The best thing you can do for that is chill your marinara sauce at the end of the day so that it’s not too hot. Then just put it in your meatloaf dish or pasta dish for a nice, crunchy coating.
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