Butterscoth Brownies or sometimes called Blondies

I might be the only person I know who is not fond of chocolate. I do like it in small quantities such as in tiramisu, café mocha, or maybe a small square of dark chocolate after dinner.  Marcel on the other hand LOVES chocolate so I am always trying new recipes that use chocolate but not too much of it. Here is one I tried recently from the Joy of Cooking book. I expected it to be a little bit more dense and less chewy but mine came out with loose crumbs and breaking apart. I can only blame the white whole-grain flour I used, and maybe the lack of corn syrup? Let me know if you have a good recipe for it or have any advice.

Best Tomato Sauce Ever

I first read about this sauce from Orangette who was inspired by The Amateur Gourmet and now it is all over the food blogosphere. The original recipe was from Marcella Hazan’s Essentials of Classic Italian Cooking. Three ingredients: San Marzano Tomatoes, Onions, and Unsalted Butter. Now it’s my turn.

I’ve used San Marzano tomatoes for quite some time. They are the gold standard in canned tomatoes. I first learned about them during a trip to Napoli where we were served the simplest but most flavorful pasta dish ever.  Later on, a friend introduced us to Tutta Bella in Seattle, who serves some of the best pizzas I’ve ever had. As part of their certification, they have to use San Marzano tomatoes. The authentic ones are grown around Mt Vesuvius in Napoli. Apparently, the volcanic soil adds to the sweetness of the tomatoes. These days, there are domestic versions in the US but I have yet to try them. So for this recipe, I am using California San Marzano canned tomatoes. As for the spaghetti, I like Barilla N0. 5. This one is on the thin side, just like they serve in Italy.

The verdict:  After adding the onion and butter, I can’t even tell the the difference between US domestic tomatoes and certified San Marzanos. Maybe I have to test them side by side? Either way, this sauce will transport you to Italy!

San Marzano Tomato Sauce
Adapted from Marcella Hazan’s Essentials of Classic Italian Cooking
Serves 4

1 28-oz can of San Marzano tomatoes
5 tablespoons unsalted butter
1 medium yellow onion, peeled and cut in half
sea salt

1. Combine tomatoes (use the entire contents of the can), butter and onion in a saucepan. Add a pinch of sea salt.
2. Simmer uncovered at a very slow but steady simmer, for about 45 minutes, or until the butter fat separates from the tomato.
3. Stir occasionally, mashing the tomatoes with a potato masher to desired chunkiness. Add salt as needed.
4. Discard the onion (save for something else if you wish) and toss the sauce with spaghetti, cooked al dente.

Serve with freshly-grated parmigiano-reggiano cheese.

Something is not right about my camera. The pictures are coming out grainy or soft focus and it is not as light-sensitive as usual.