Marinara & mousse
Okay so they don’t go together but they are delicious! Here are two more recipes from my new book, Luv’s Life.
:Mama Mia Marinara Sauce
Ingredients: 12-13 fresh tomatoes, 1 white onion, 2 T olive oil, 3 cloves of garlic, ½ cup of fresh basil or 3 tsp dried, 2 T Italian seasoning, 1 tsp salt and 1/4-1/3 cup red wine.
To prepare the tomatoes, cut them in half and scoop out the seeds with a melon baller. Place them face down on a plate. Place the plate in the microwave for 30-60 seconds.
When the skin begins to wrinkle around the edges it’s done. Peel the skins off with tongs or a knife taking care if they are hot. Chop the tomatoes after they have cooled Place the tomatoes in a large pot.
Add olive oil to a sauce pan on medium heat. Chop the onion and garlic, saute’ them until they’ve softened and the onion is translucent. Add to the tomatoes. Add seasoning and red wine.
Allow it to bubble for a bit on medium high. Turn it down and allow to simmer. The longer it cooks the better it will be. 45 mins to one hour on low. Taste. If the taste is too acidic add a pinch of baking soda or a little sugar. If you are using fresh basil.
Chop or tear it and add it last if you cook fresh basil too much it will become bitter. This is all seasoning to taste. Let the sauce reflect your preference. Allow the wine to cook down and time for the flavors to bloom over a slow heat.
Easy Peasy Chocolate Mousse
Ingredients: 13 ounces bitter chocolate chopped, 2 T unsalted butter, ½ c heavy cream (place bowl to mix in freezer), 1 tsp vanilla extract and 2 large egg yolks.
In a microwave safe bowl place chopped chocolate and butter in microwave for 35 seconds just until chocolate melts. Be careful not to make it too hot. Whisk in the egg yolks.
Set aside. Pour cream into chilled bowl. Beat until it thickens. Add sugar and vanilla. Whisk until stiff peaks form. Carefully fold whipped cream into chocolate mixture. Cover and chill in refrigerator and serve immediately.