Sicilian Marinara Sauce-Workhorse of Nonna’s Kitchen

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I got this marinara recipe from a friend’s grandmother. She had emigrated from Sicily in the early 1920’s and settled in the North End of Boston. She wrote the recipe down in a piece of scrap paper with a stubby little pencil. I had that piece of paper for years and then it disappeared. I admit I was pretty upset. I was planning on framing it. 

She always had a batch of this sauce going on her stove, and always served it with rigatoni or mezze rigatoni. 

Her special technique:

She had a unique technique. She used 2 large sprigs of basil, stems and all, but before she put them in the sauce she slapped them with the palm of her hand to release the oils. And she removed it before serving. 

It’s the first sauce I learned to make and it’s always been a favorite. This is her exact recipe with all her extra notes. She was serious about her sauce. She said, “Segui la ricetta, non modificarla”.

This is a great base sauce to use with meatballs, Homemade Italian Meatballs in Marinara Sauce

Or, this one Homemade Marinara Sauce: Cook Meatballs Right In

Ingredients 

1 Onion, finely minced 

1 Carrot, finely minced

1 stalk of Celery, finely minced

Extra Virgin Olive Oil, enough to just cover the bottom of the pan. 

3 cloves of Garlic, lightly crushed with the side of your knife.

1/4 cup Marsala Wine

1 Bay Leaf

2 large sprigs of fresh Basil, stems left on.

2 28 oz cans of Whole Tomatoes, crushed by hand.

Salt

Black Pepper

1 cup Parmesan Cheese, grated

Preparation:

Mince your onion, carrot and celery as fine as possible, or use a mini prep food processor. She insisted it should almost melt into the sauce. 

Add your olive oil to a heavy pan, just enough to cover the bottom and add your vegetables and sweat them gently until they are translucent. In Italian this is called a “sofritto”. 

After the sofritto is done, usually about 20 minutes, add your garlic and sauté for a few minutes. Then deglaze with the Marsala wine. 

Add your hand crushed tomatoes, your bay leaf, salt and pepper. Gently simmer for one hour and then add your basil and simmer for another 30 minutes. At the end fish out the basil and any visible cloves of garlic. 

Prepare your mezze rigatoni to just al dente. Before draining, take out a cup of the starchy pasta water and set aside. 

Drain the pasta and add it right back into the sauce. Mix well adding a bit of the pasta water at a time until it becomes glossy. You may not need all the pasta water. 

Add most of your Parmesan cheese and serve dusted with a bit more cheese.

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

Sicilian Marinara Sauce-Workhorse of Nonna’s Kitchen

I got this marinara recipe from a friend’s grandmother. She had emigrated from Sicily in the early 1920’s and settled in the North End of Boston. She wrote the recipe down in a piece of scrap paper with a stubby little pencil. I had that piece of paper for years and then it disappeared. I admit I was pretty upset. I was planning on framing it. 
She always had a batch of this sauce going on her stove, and always served it with rigatoni or mezze rigatoni. 
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Onion finely minced
  • 1 Carrot finely minced
  • 1 stalk of Celery finely minced
  • Extra Virgin Olive Oil enough to just cover the bottom of the pan.
  • 3 cloves of Garlic lightly crushed with the side of your knife.
  • 1/4 cup Marsala Wine
  • 1 Bay Leaf
  • 2 large sprigs of fresh Basil stems left on.
  • 2 28 oz cans of Whole Tomatoes crushed by hand.
  • Salt
  • Black Pepper
  • 1 cup Parmesan Cheese grated

Equipment

  • Heavy Pot

Method
 

  1. Mince your onion, carrot and celery as fine as possible, or use a mini prep food processor. She insisted it should almost melt into the sauce.
  2. Add your olive oil to a heavy pan, just enough to cover the bottom and add your vegetables and sweat them gently until they are translucent. In Italian this is called a “sofritto”.
  3. After the sofritto is done, usually about 20 minutes, add your garlic and sauté for a few minutes. Then deglaze with the Marsala wine.
  4. Add your hand crushed tomatoes, your bay leaf, salt and pepper. Gently simmer for one hour and then add your basil and simmer for another 30 minutes. At the end fish out the basil and any visible cloves of garlic.
  5. Prepare your mezze rigatoni to just al dente. Before draining, take out a cup of the starchy pasta water and set aside.
  6. Drain the pasta and add it right back into the sauce. Mix well adding a bit of the pasta water at a time until it becomes glossy. You may not need all the pasta water. Add most of your Parmesan cheese and serve dusted with a bit more cheese.

Notes

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Pasta alla Gricia-Pasta with Italian Bacon

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This is not a totally traditional Pasta alla Gricia, as made the Lazio region, as it has some additional ingredients, but it’s very good.

That being said, sometimes we can get bogged down between what’s the “real” recipe and what tastes good. I’m a big believer in what tastes good. 

The Classic Recipe:

In its purest form, it’s a classic, minimalist Roman pasta dish made with just four core ingredients: pasta, guanciale (cured pork jowl), freshly grated Pecorino Romano cheese, and black pepper. It’s often described as the ancestor to Amatriciana (with tomatoes) or Carbonara (with eggs).

Ready to try the next step classic pasta dish, Pasta all’Amatriciana- North End Version

Ingredients: 

1lb Rigatoni 

1/2 lb Pancetta or Guanciale

1 Tbsp Olive Oil 

1/2 Onion, diced. 

3 cloves Garlic, thinly sliced

2 tsp Chili Flakes

Black Pepper

Pecorino Romano Cheese, grated. 

Preparation:

Begin by either slicing or cubing the pancetta, and rendering it off in the olive oil. Once it starts to brown, add the onion and garlic and gently sauté. 

Start your water and salt it with a lighter hand than normal. Cook the rigatoni until very al dente. Example, if it says to cook for 10 minutes for al dente, only cook for 9 minutes. 

Before you drain the pasta, scoop 1/2 cup of the pasta water. Drain the rigatoni and add back to the pan. Pour the pancetta mixture over and add a splash of the pasta water and reduce it over heat until it becomes silky. 

Add more pasta water if it gets dry. But, you don’t want it watery. At the end, add the grated cheese, incorporate and serve. 

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

Pasta alla Gricia-Pasta with Italian Bacon

This is not a totally traditional Pasta alla Gricia, as made the Lazio region, as it has some additional ingredients, but it’s very good. 
That being said, sometimes we can get bogged down between what’s the “real” recipe and what tastes good. I’m a big believer in what tastes good. 
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Rigatoni
  • 1/2 lb Pancetta or Guanciale
  • 1 Tbsp Olive Oil
  • 1/2 Onion diced.
  • 3 cloves Garlic thinly sliced
  • 2 tsp Chili Flakes
  • Black Pepper
  • Pecorino Romano Cheese grated.

Equipment

  • Saute Pan
  • Stock Pot

Method
 

  1. Begin by either slicing or cubing the pancetta, and rendering it off in the olive oil. Once it starts to brown, add the onion and garlic and gently sauté.
  2. Start your water and salt it with a lighter hand than normal. Cook the rigatoni until very al dente. Example, if it says to cook for 10 minutes for al dente, only cook for 9 minutes.
  3. Before you drain the pasta, scoop 1/2 cup of the pasta water. Drain the rigatoni and add back to the pan. Pour the pancetta mixture over and add a splash of the pasta water and reduce it over heat until it becomes silky.
  4. Add more pasta water if it gets dry. But, you don’t want it watery. At the end, add the grated cheese, incorporate and serve.

Notes

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Gai Larb- The Classic Thai Chicken Salad

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Also known as Larb Gai, this is one of Thailand’s classic dishes. Unlike many stir-fries, it uses no oil and comes together in just a few minutes. The combination of fresh herbs, lime juice, fish sauce, and toasted rice powder in Larb Gai gives it a wonderful balance of bright, fresh flavors and a unique crunch.

Serve warm with crisp cabbage leaves and cucumber slices

A word of caution:

Thai salads can be deceptively spicy. I think it’s because our Western palates don’t associate warm or cold with highly spicy. One of the hottest can be Som Tom (Green Mango Salad) and Yum Nua (Beef Salad) can be spicy too. 

One of my favorite memories of Bangkok wasn’t a particular restaurant, but discovering small food stalls tucked beside shrines like this one. Food and everyday life are woven together throughout Thailand.

Looking for another spicy street food dish, try Gai Pad Prik – Thai Chicken with Chilies

Or the classic Thai street food, Authentic Thai Street Food: Marinated Grilled Chicken

Ingredients:

Toasted Rice Powder:

2 Tbsp Sticky Rice or Jasmine Rice

Larb:

1 lb ground Chicken (thigh preferred)

¼ cup Chicken Stock or water

3–4 Shallots, thinly sliced

2–3 Thai Chilies, finely chopped

1–2 tsp dried Thai Chili flakes

3 Tbsp fresh Lime juice

2½ Tbsp Fish Sauce

¼ cup fresh Mint leaves

¼ cup Cilantro, roughly chopped

2 Scallions, sliced

To Serve:

Cabbage wedges

Sliced Cucumber

Preparation:

Toast the rice in a dry skillet over medium-low heat for about 10 minutes until golden brown and fragrant. Grind into a coarse powder. It should remain slightly gritty, not powdery.

Bring the chicken stock to a simmer in a wok or saucepan. Add the chicken and cook, breaking it apart until just cooked through, about 4–5 minutes. Leave a little cooking liquid in the pan.

Remove from the heat and let cool for one minute.

Stir in the fish sauce, lime juice, fresh chilies, and chili flakes. Fold in the shallots, scallions, cilantro, and mint.

Sprinkle over the toasted rice powder just before serving and toss gently.

Serve warm with cabbage leaves and cucumber slices for the traditional Thai accompaniment.

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

Gai Larb- The Classic Thai Chicken Salad

Larb Gai is one of Thailand’s classic dishes. Unlike many stir-fries, it uses no oil and comes together in just a few minutes. The combination of fresh herbs, lime juice, fish sauce, and toasted rice powder in Larb Gai gives it a wonderful balance of bright, fresh flavors and a unique crunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Course: Salad
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

Toasted Rice Powder:
  • 2 Tbsp Sticky Rice or Jasmine Rice
Larb:
  • 1 lb ground Chicken thigh preferred
  • ¼ cup Chicken Stock or water
  • 3 –4 Shallots thinly sliced
  • 2 –3 Thai Chilies finely chopped
  • 1 –2 tsp dried Thai chili flakes
  • 3 Tbsp fresh Lime juice
  • 2½ Tbsp Fish Sauce
  • ¼ cup fresh Mint leaves
  • ¼ cup Cilantro roughly chopped
  • 2 Scallions sliced
To Serve:
  • Cabbage wedges
  • Sliced Cucumber

Equipment

  • Saute Pan
  • Pot

Method
 

  1. Toast the rice in a dry skillet over medium-low heat for about 10 minutes until golden brown and fragrant. Grind into a coarse powder. It should remain slightly gritty, not powdery.
  2. Bring the chicken stock to a simmer in a wok or saucepan. Add the chicken and cook, breaking it apart until just cooked through, about 4–5 minutes. Leave a little cooking liquid in the pan.
  3. Remove from the heat and let cool for one minute.
  4. Stir in the fish sauce, lime juice, fresh chilies, and chili flakes. Fold in the shallots, scallions, cilantro, and mint.
  5. Sprinkle over the toasted rice powder just before serving and toss gently.
  6. Serve warm with cabbage leaves and cucumber slices for the traditional Thai accompaniment.

Notes

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Building an Indian Pantry: Essential Ingredients

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If you enjoy South Asian cooking, getting started can be a little daunting. There are some unfamiliar ingredients and in general these ingredients aren’t something that we all readily stock in our pantry, unless we cook these foods frequently. The question is, where do I start?

So I thought that a good overview of the essentials that will allow you to prepare most of the Indian recipes you’ll find here on The Pasadena Chef would be helpful.

The most important thing to remember about stocking your pantry is that once you buy these ingredients, they will last quite a long time if you store them properly.

So if you have a local Indian market, these items will be readily available, and if you don’t, they will be available online. Many cities have a Patel Brothers market, which is an excellent source for Indian groceries and their Swad brand is very good.

My rule on buying any kind of spice is to buy whole spices if possible, and if I buy ground spices to buy the smallest amount possible, because those are are going to go bad first.

My suggestion:

If you really want to explore authentic cuisines, purchase a dedicated spice grinder. In my house I have two. Black is for coffee beans and white is for spices. I use the Krups brand and I think I’ve owned them for over 30 years.

A dedicated spice grinder is one of the best investments you can make if you enjoy cooking authentic cuisines. Freshly ground cumin, coriander and cardamom are dramatically more aromatic than pre-ground spices. Cumin is notorious for going bitter and musky when it’s pre ground. If you’ve never had freshly ground cumin from seeds, it’s a revelation.

Another tip:

When you visit your local Indian market, ask questions. The people shopping there are always very happy to help and are excited that you’re interested in their food. I’ve always found Indian people to be very gracious, and helpful.

And finally…

Most Indian cooks do not use standard curry powder. I know, I was surprised when I learned this as well. Curry powder was largely a British colonial invention, and most Indian cooks do not use it in traditional cooking. The key to Indian cooking is the masala. That is the combination of spices which creates these amazing dishes. Here is a link to help you understand how to create your own masala which can be used to make many dishes, Indian Masala Gravy Recipe – The Foundation for Countless Curries

Essential Spices and Ingredients:

Garam Masala- MDH and Everest are great choices.

Cumin Seeds

Coriander Seeds

Green Cardamom, whole seeds

Turmeric, ground

Kashmiri Chili Powder, ground

Black Mustard Seeds

Curry Leaves, usually fresh at Indian markets, but freeze very well.

Fenugreek Leaves (Kasuri Methi)

Coconut Milk

Ghee, otherwise known as clarified butter.

Basmati Rice, I feel this rice is essential for Indian dishes.

Fresh Ingredients:

Ginger Root

Garlic

Onions

Shallots

Cilantro/Coriander

Ready to try out your new pantry?

Try your hand at this simple chicken curry, Easy Chicken Curry with Spices and Coconut Milk

Here’s another authentic curry form Southern India, Authentic South Indian Coconut Curry Recipe

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

Pasta al Limone con Pancetta- Lemon Pasta with Pancetta and Arugula

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This pasta starts with slowly rendered pancetta, then removed from the pan while crispy so it doesn’t get soggy.

Fresh lemon zest for aromatic oil and fresh lemon juice for acidity, emulsified directly into the starchy pasta water and a hint of the pork fat. Fresh arugula for a peppery bite or torn sweet basil to lift the dish.

Looking for another class pasta dish Quick Italian Garlic Pasta: A Late Night Favorite

Ingredients:

4 oz Pancetta, diced or cut into lardons

1lb Pasta of choice (Spaghetti, Linguine, or even Rigatoni work beautifully)

1 large Lemon (you will use the zest of the whole lemon and the juice of half)

1 small Shallot, minced ultra-fine

A splash of dry white wine (for deglazing)

2 cups Fresh baby arugula or loosely torn sweet basil

1/4 cup Finely grated Pecorino Romano or Parmigiano-Reggiano mixed

Freshly cracked black pepper

Preparation:

In a large skillet over medium-low heat, render your pancetta until it is deeply golden and crispy. Spoon the crispy bits out of the pan and set them aside, leaving about 1 to 2 tablespoons of the rendered fat in the skillet. 

Drop your heat to low. Add the finely minced shallot to the remaining pancetta fat and cook for 2 minutes until translucent and soft, but not browned.

Grate the zest of your entire lemon directly into the warm fat and shallots. Turn off the heat.

Drop your pasta into a pot of salted boiling water. Cook it until it is very al dente (about 2 minutes shy of package directions), as it will finish cooking in the sauce.

Turn your heat on and pour the splash of white wine into your skillet with the shallots and lemon zest to stop the cooking. Swirl it around. Right before draining the pasta, ladle 1/2 cup of that cloudy pasta water into the skillet. Bring it up to a simmer

Drain the pasta and add directly into your skillet. Toss vigorously over medium heat. The starches in the water will bind with the pancetta fat, creating a glossy, velvety coating. Pour in the juice of half the lemon and the grated cheese, tossing continuously.

Turn off the heat. Fold in your fresh arugula or basil, along with a mountain of freshly cracked black pepper. The residual heat will perfectly wilt the greens in seconds.

Plate the pasta immediately and scatter those reserved crispy pancetta lardons over the top. 

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

Pasta al Limone con Pancetta- Lemon Pasta with Pancetta and Arugula

This pasta starts with slowly rendered pancetta, then removed from the pan while crispy so it doesn’t get soggy.
Fresh lemon zest for aromatic oil and fresh lemon juice for acidity, emulsified directly into the starchy pasta water and a hint of the pork fat. Fresh arugula for a peppery bite or torn sweet basil to lift the dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz Pancetta diced or cut into lardons
  • 1 lb Pasta of choice Spaghetti, Linguine, or even Rigatoni work beautifully
  • 1 large Lemon you will use the zest of the whole lemon and the juice of half
  • 1 small Shallot minced ultra-fine
  • A splash of dry White Wine for deglazing
  • 2 cups Fresh baby Arugula or loosely torn sweet basil
  • 1/4 cup Finely grated Pecorino Romano or Parmigiano-Reggiano mixed
  • Freshly cracked black pepper

Equipment

  • Stock Pot
  • Saute Pan

Method
 

  1. In a large skillet over medium-low heat, render your pancetta until it is deeply golden and crispy. Spoon the crispy bits out of the pan and set them aside, leaving about 1 to 2 tablespoons of the rendered fat in the skillet.
  2. Drop your heat to low. Add the finely minced shallot to the remaining pancetta fat and cook for 2 minutes until translucent and soft, but not browned.
  3. Grate the zest of your entire lemon directly into the warm fat and shallots. Turn off the heat.
  4. Drop your pasta into a pot of salted boiling water. Cook it until it is very al dente (about 2 minutes shy of package directions), as it will finish cooking in the sauce.
  5. Turn your heat on and pour the splash of white wine into your skillet with the shallots and lemon zest to stop the cooking. Swirl it around. Right before draining the pasta, ladle 1/2 cup of that cloudy pasta water into the skillet. Bring it up to a simmer
  6. Drain the pasta and add directly into your skillet. Toss vigorously over medium heat. The starches in the water will bind with the pancetta fat, creating a glossy, velvety coating. Pour in the juice of half the lemon and the grated cheese, tossing continuously.
  7. Turn off the heat. Fold in your fresh arugula or basil, along with a mountain of freshly cracked black pepper. The residual heat will perfectly wilt the greens in seconds.
  8. Plate the pasta immediately and scatter those reserved crispy pancetta lardons over the top.

Notes

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Thai Spicy Curry, Khua Kling Gai -A Southern Thai Classic

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In spite of what people think, not all Thai food is very spicy, and even some Thai curry’s are not very spicy, but this one is a notable exception. 

What’s different about this curry?

This is a very spicy “dry” curry from southern Thailand and the region of Nakhon Si Thammarat and Phatthalung and the southern islands like Krabi and Trang. By dry, I mean it doesn’t have a lot of sauce and does not use coconut milk. 

The beaches and islands around Thailand’s southern coast are not only beautiful—they’re also home to some of the country’s boldest and spiciest cuisine

Looking for another Thai classic, Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish or Authentic Thai Street Food: Marinated Grilled Chicken

Special tip: Rather than using ground chicken, I like to chop it by hand into a fine mince, but with some larger bits scattered throughout. 

Ingredients:

1 lb Chicken Thighs, hand minced. 

2 splashes of Golden Mountain Sauce

1 Thai Chili, minced 

1 Shallot, peeled and sliced. 

2 Tbsp Red Curry Paste, I like Maesri

2 Tbsp Vegetable oil

2 Tbsp Fish Sauce

1/4 tsp Sugar

1 stalk Lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced

4 Makrut Lime leaves, mid-ribs removed, thinly sliced. 

2 to 3 fresh Thai chiles, left whole. 

Preparation:

Add the splash of Golden Mountain Sauce, and a bit of the lime leaves and minced Thai chili to your chicken and set aside. 

And your oil into your pan, and cook the lemongrass and shallot for approximately one minute, add the chicken and cook until it just loses its rawness and then add the red curry and stir continuously so the curry does not burn. You don’t need to use a high heat in the stirfry and in fact, medium heat is better.

Add your fish sauce, sugar, lime leaves and your Thai chilies and continue cooking until ready to serve. 

If the mixture thickens, just add a very little bit of water. 

Optional: You may serve with a fried egg on top. Great addition. 

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

Thai Spicy Curry, Khua Kling Gai -A Southern Thai Classic

In spite of what people think, not all Thai food is very spicy, and even some Thai curry’s are not very spicy, but this one is a notable exception. 
This is a very spicy “dry” curry from southern Thailand and the region of Nakhon Si Thammarat and Phatthalung and the southern islands like Krabi and Trang. By dry, I mean it doesn’t have a lot of sauce and does not use coconut milk. 
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Chicken Thighs hand minced.
  • 2 splashes of Golden Mountain Sauce
  • 1 Thai Chili minced
  • 1 Shallot peeled and sliced.
  • 2 Tbsp Red Curry Paste I like Maesri
  • 2 Tbsp Vegetable oil
  • 2 Tbsp Fish Sauce
  • 1/4 tsp Sugar
  • 1 stalk Lemongrass bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced
  • 4 Makrut Lime leaves mid-ribs removed, thinly sliced.
  • 2 to 3 fresh Thai chiles left whole.

Equipment

  • Wok

Method
 

  1. Add the splash of Golden Mountain Sauce, and a bit of the lime leaves and minced Thai chili to your chicken and set aside.
  2. And your oil into your pan, and cook the lemongrass and shallot for approximately one minute, add the chicken and cook until it just loses its rawness and then add the red curry and stir continuously so the curry does not burn. You don’t need to use a high heat in the stirfry and in fact, medium heat is better.
  3. Add your fish sauce, sugar, lime leaves and your Thai chilies and continue cooking until ready to serve.
  4. If the mixture thickens, just add a very little bit of water.
Optional: You may serve with a fried egg on top. Great addition.

    Notes

    Enjoy my recipes, Join the Kitchen

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    Let us know how it was!

    Ultimate Guide to Making Chili Oil for Delicious Dumplings

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    Chili oil is a condiment that can be used so many different ways, but it is indispensable when it comes to dumplings.

    You can buy chili oils, but they just don’t taste the same. And the ones that you find in the store in the little flask with the plastic tops are just awful. They have no flavor whatsoever.

    Chili oil is not difficult to make, and once you make it, you stick it in the refrigerator and you can use it for weeks or even a month. 

    Want to try your new oil on some amazing pan fried dumplings, Quick Guide to Perfect Dumplings with Dipping Sauce

    Why is this so good?

    Its all about allowing it to steep for the hour and then adding the ground chilies

    Ingredients:

    1 1/2 cups of Vegetable Oil, I like Avocado oil.

    2 Tbsp Sichuan Peppercorns 

    1 Stick Cinnamon 

    1 tsp Black Peppercorns 

    1/8 tsp Cloves

    5 Star Anise, whole

    2 Tbsp Sesame Seeds

    2 Garlic cloves, peeled and mashed

    1 2 inch piece Ginger Root, peeled, cut in half and mashed. 

    2 Bay Leaf

    1/2 cup Chili Flakes

    Preparation:

    Heat oil until 285F in saucepan, add garlic, ginger root and all whole spices , turn off heat and steep for 1 hour. 

    Strain the oil of the aromatics and reheat the oil to 285F. Pour the chili flakes into the hot oil, stir and allow to cool. Transfer to jar and let rest for a day before using. 

    This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

    Stocking Your Italian Pantry: Essential Ingredients for Authentic Italian Cooking

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    To make authentic Italian food whenever you like, it’s important to keep a few essential ingredients in your pantry. When inspiration strikes, you’ll already have everything you need on hand.

    You may still need to purchase fresh meats or seafood, but with these pantry staples on hand, you’ll be able to pull together authentic Italian meals quickly and easily.

    There are so many brands out there and everyone has their favorite, so use what you like, but just always try to buy the best you can afford. There might not be a huge difference between a $20 bottle and a $30 bottle of extra virgin olive oil, but you can be pretty sure that a $10 bottle won’t be quite the same.

    Here’s an informative post on why Italian pastas are so good, The Secrets of Premium Italian Pasta: What Makes It Different?

    Use the table of contents below to jump directly to pantry staples, herbs, fresh ingredients, and recipe ideas.

    Pantry Staples:

    Premium Pasta, various sizes and shapes. See the link above.

    Canned Tomatoes, buy the best you can get. There are many good brands like Mutti, Cento, Muir Glen and my favorite Bianco di Napoli. Organic and packed and grown in California.

    Passata – Strained Tomato sauce, smooth, with no seeds.

    Tomato Paste – I prefer the tube rather than the can and I always store it in the refrigerator after opening.

    Extra Virgin Olive Oil 

    Garlic 

    Capers – Essential for dishes such as Chicken Picatta, Puttanesca Sauce and many Sicilian recipes. These are the best capers I’ve ever used www.gustiamo.com I find Gustiamo to be a wonderful for authentic Italian pantry staples.

    Black Olives – I prefer Kalamata olives as I think they have a better flavor.

    Marsala Wine – For deglazing and adding sweetness to tomato based sauces.

    Risotto Rice – Essential for making risotto. The main varieties are Arborio, Carnaroli and Vialone Nano. I tend to lean toward Carnaroli as it is more forgiving in a risotto.

    Calabrian Chili Flakes

    Dried Porcini Mushrooms – Perfect for making a Porcini Mushroom Risotto

    Anchovies _ I prefer the canned rather than the paste in a tube.

    Herbs and Seasoning:

    Oregano 

    Bay Leaves

    Basil, fresh – Nothing beats fresh basil and its so easy to grow.

    Thyme, fresh or dried. 

    Rosemary, fresh is best

    Nutmeg, freshly grated is best. 

    Fresh Ingredients to Keep on Hand:

    Onions

    Carrots 

    Celery

    Pecorino Romano Cheese

    Parmesano Reggiano 

    Ricotta Cheese

    Pancetta

    Italian Sausages

    Here are links to just some of the recipes you can make with these ingredients:

    Authentic Sunday Sauce: A Step by Step To Create A Family Tradition

    How to Make Spaghetti alla Puttanesca

    Homemade Italian Sausage and Pepper Sauce

    Homemade Italian Meatballs in Marinara Sauce

    Classic Ragu Bolognese Sauce Recipe: Slow and Delicious

    Classic Italian Comfort Food: Neapolitan Pasta Genovese

    Mastering Simple Risotto: A Step-by-Step Guide

    Mastering Authentic Risotto: Tips and Ingredients

    Perfect Cacio e Pepe Recipe: Traditional Italian Comfort Food

    Spicy Orange Chicken- Panda Express Copycat Orange Chicken

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    Orange Chicken was always one of my favorite takeaway dishes from our local Sichuan restaurant in Pasadena, Fu Shing. Although the restaurant specialized in authentic Sichuan cuisine, their Orange Chicken was impossible to resist.

    This dish is not a traditional Chinese recipe in the way you would find in Sichuan. Instead, it is loosely inspired by dishes such as Tangerine Peel Chicken and Orange Peel Beef. Traditional Chinese versions are typically much spicier and far less sweet than the American adaptation.

    Where did this dish originate?

    According to popular food lore, the American-style Orange Chicken was created by Chef Andy Kao while working for Panda Express in Hawaii. Whether enjoyed from a takeout container or made at home, it remains one of America’s most beloved Chinese-American dishes.

    This is very good and easy to prepare. The key is to have everything ready to go, because once you start the cooking time is short.

    Looking for a traditional Sichuan classic, try Kung Pao Chicken- Authentic Sichuan Recipe or Tofu Stir-Fry with Szechuan Flavors: Easy Recipe

    Ingredients 

    Marinade:

    1 lb Chicken Breast, cut into cubes

    2 tsp Soy sauce 

    2 tsp Rice Wine

    1 Tbsp Corn Starch 

    1 tsp Oil

    Sauce:

    1 Orange,  zested and juiced. 

    1 Tbsp Sugar

    2 Tablespoons Rice Vinegar

    2 Tablespoons Soy Sauce

    2 inch piece Ginger, grated 

    4 cloves Garlic, crushed and minced

    1 tsp Chili Flakes 

    2 cups Broccoli 

    To finish:

    1 Tablespoon Cornstarch

    2-3 Tbsp Water

    Green Onion for garnish 

    Preparation:

    Begin by preparing your chicken and adding all of the marinade ingredients and allowing it to rest. 

    Combine all of your ingredients for your orange sauce, and then prepare your cornstarch and water slurry. This will be used at the end to thicken the sauce. 

    Put a half a cup of oil into your wok and allow it to get hot. Then turn your chicken into the oil and let it sit until it begins to brown, stir it, then remove and then set it aside. 

    Pour off the excess oil, and then add your sauce and your broccoli and stir fry it until the broccoli starts to cook and turn dark green. Add back your chicken, stir it all together and add your sauce and then add in your slurry a teaspoon at a time until it starts to thicken. Finish with your green onion and serve.

    This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

    Spicy Orange Chicken- Better Than Takeout

    This Orange Chicken was always one of my favorite takeaway dishes from our local Sichuan restaurant in Pasadena. The restaurant was called Fu Shing. And they had excellent Sichuan food.
    While this is not a traditional Chinese dish like you would find in Sichuan, it is loosely based on Tangerine Peel Chicken and Orange Peel Beef and other such dishes, but the traditional dishes would be spicier and contain less sugar then the American style versions. It is said this dish was created by Chef Andy Kao when he was working for the Panda Express chain in Hawaii.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 10 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Chinese
    Ingredients Equipment Method Notes

    Ingredients
      

    Marinade:
    • 1 lb Chicken Breast cut into cubes
    • 2 tsp Soy sauce
    • 2 tsp Rice Wine
    • 1 Tbsp Corn Starch
    • 1 tsp Oil
    Sauce:
    • 1 Orange zested and juiced.
    • 1 Tbsp Sugar
    • 2 Tablespoons Rice Vinegar
    • 2 Tablespoons Soy Sauce
    • 2 inch piece Ginger grated
    • 4 cloves Garlic crushed and minced
    • 1 tsp Chili Flakes
    • 2 cups Broccoli
    To finish:
    • 1 Tablespoon Cornstarch
    • 2-3 Tbsp Water
    • Green Onion for garnish

    Equipment

    • Wok

    Method
     

    1. Begin by preparing your chicken and adding all of the marinade ingredients and allowing it to rest.
    2. Combine all of your ingredients for your orange sauce, and then prepare your cornstarch and water slurry. This will be used at the end to thicken the sauce.
    3. Put a half a cup of oil into your wok and allow it to get hot. Then turn your chicken into the oil and let it sit until it begins to brown, stir it, then remove and then set it aside.
    4. Pour off the excess oil, and then add your sauce and your broccoli and stir fry it until the broccoli starts to cook and turn dark green. Add back your chicken, stir it all together and add your sauce and then add in your slurry a teaspoon at a time until it starts to thicken. Finish with your green onion and serve.

    Notes

    Enjoy my recipes, Join the Kitchen

    Tried this recipe?

    Let us know how it was!

    Traditional Moroccan Chicken Tagine: A Taste of Marrakech

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    This is such a typical Moroccan dish, that the number of recipes are endless. After experimenting a bit, I felt that the balance of this dish was superior to other recipes I had tried.

    I liked using the Le Cruset to maintain the heat in the oven and allow the juices to drip back on the tagine while cooking.

    Looking for another wonderful Moroccan dish, try Delicious Moroccan Chicken with Honey and Almonds

    Ingredients:

    3 pounds boneless, skinless Chicken Thighs, trimmed of excess fat. 

    3 Tbsp Olive Oil, for browning the chicken. 

    1 tsp Salt

    1 1/2 tsp Smoked Paprika

    1 1/2 tsp ground Ginger

    1/2 Tbsp ground Cumin

    1/2 Tbsp ground Coriander

    1 1/2 tsp Turmeric

    1/2 teaspoon ground Cinnamon, one whole stick for stewing. 

    1/8 tsp ground Cloves

    1/8 teaspoon Nutmeg

    Pinch of Saffron threads, crushed. 

    1 Onion, chopped 

    1/2 cup veggie or chicken broth

    3 cloves Garlic, crushed and minced

    1 cup pitted Green Olives 

    1/2 cup dried Apricots, sliced in half 

    1/4 cup Dates, pitted 

    1 preserved Lemon, insides removed and thinly sliced

    Preparation:

    Begin by preparing your spice mix and setting that aside. Then trim your chicken thighs of excess fat, and sprinkle them with about 1/3 of the spice mixture. 

    Prepare your preserved lemons, olives, and apricots and set aside. Chop your onions and garlic and set aside. 

    Heat the olive oil in a dutch oven and lightly brown the chicken in batches and set aside. Add in the onions and allow to lightly carmelize. Add garlic and sauté gently. Deglaze with the broth and very slightly reduce. 

    Preheat your oven to 350F/180C.

    While onions are cooking, layer the chicken, reserved spice mixture and lemons, olives and apricots.

    Pour the entire reduced onion mixture over the top of the heavy pot, add your crushed saffron and cinnamon stick and cover. Cook for 2-3 hours. 

    This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

    Traditional Moroccan Chicken Tagine: A Taste of Marrakech

    This is such a typical Moroccan dish, that the number of recipes are endless. After experimenting a bit, I felt that the balance of this dish was superior to other recipes I had tried.
    I like using the Le Cruset to maintain the heat in the oven and allow the juices to drip back on the tagine while cooking.
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 3 hours
    Servings: 6
    Course: Main Course
    Cuisine: Morroccan
    Ingredients Equipment Method Notes

    Ingredients
      

    • 3 pounds boneless skinless Chicken Thighs, trimmed of excess fat.
    • 3 Tbsp Olive Oil for browning the chicken.
    • 1 tsp Salt
    • 1 1/2 tsp Smoked Paprika
    • 1 1/2 tsp ground Ginger
    • 1/2 Tbsp ground Cumin
    • 1/2 Tbsp ground Coriander
    • 1 1/2 tsp Turmeric
    • 1/2 teaspoon ground Cinnamon one whole stick for stewing.
    • 1/8 tsp ground Cloves
    • 1/8 teaspoon Nutmeg
    • Pinch of Saffron threads crushed.
    • 1 Onion chopped
    • 1/2 cup veggie or chicken broth
    • 3 cloves Garlic crushed and minced
    • 1 cup pitted Green Olives
    • 1/2 cup dried Apricots sliced in half
    • 1/4 cup Dates pitted
    • 1 preserved Lemon insides removed and thinly sliced

    Equipment

    • Heavy Pot with Lid

    Method
     

    1. Begin by preparing your spice mix and setting that aside. Then trim your chicken thighs of excess fat, and sprinkle them with about 1/3 of the spice mixture.
    2. Prepare your preserved lemons, olives, and apricots and set aside. Chop your onions and garlic and set aside.
    3. Heat the olive oil in a dutch oven and lightly brown the chicken in batches and set aside. Add in the onions and allow to lightly carmelize. Add garlic and sauté gently. Deglaze with the broth and very slightly reduce.
    4. Preheat your oven to 350F/180C.
    5. While onions are cooking, layer the chicken, reserved spice mixture and lemons, olives and apricots.
    6. Pour the entire reduced onion mixture over the top of the heavy pot, add your crushed saffron and cinnamon stick and cover. Cook for 2-3 hours.

    Notes

    Enjoy my recipes, Join the Kitchen

    Tried this recipe?

    Let us know how it was!