This is the true story of the culinary escapades of a real-life quichologist and my trusty sous-chef.
Set in our Brooklyn kitchen and peppered along the way with edible exploits, experiments and masterpieces, I hope you enjoy the ride...
Tuesday, May 20, 2008
Port Wine Tomato Sauce
This is a slightly sweeter tomato sauce than I usually make. Lots of grated carrots, fresh basil, crushed red pepper and a generous splash of port wine create a lovely warmth and subtle complexity.