I keep saying it, “I can’t believe it’s September,” and now, we are nearly a week into September. I love living in a country where we have four distinct seasons, and really would miss it if I didn’t live here. I crave the routine that comes with September, even if I’m not back in school… There is just something about September that brings change. The nights start to shorten, the mornings and evenings are cooler, you can start to wear your favourite boots, sweaters and scarves… Possibly my favourite part of changing seasons though is how our cravings start to change, and the things that I find inspiring in the kitchen change too. I crave that change in the kitchen, both for my taste buds and my brain. Have you noticed that you’re craving heartier foods?
Fall Schedule
Our fall schedule is up on the website. If there is a class that you’d like to see on our schedule, let us know!
Fall Weeknight Meals – September 16, 6pm – 9:30pm
Soup & Bread – September 30, 6pm – 9:30pm
Simple Mexican – October 14, 6pm – 9:30pm
Middle Eastern – October 21, 6pm – 9:30pm
Canapés – November 25, 6pm – 9:30m
Sourdough Workshop – November 27, 10am – 12pm
Brunch – December 4, 10am – 1:30pm
Christmas Parties
After going on about how the mornings and evenings are cooler, and the days are shortening, dare I say that Christmas is coming too? It’s not too early to start thinking about Christmas parties. The Ruby Apron kitchen can host Christmas parties in three ways – a cooking class (for between 6 and 12 depending on the class), a canapé party (for up to 20), or a plated dinner (for up to 10). We also cater off site, canapé style parties or a more formal plated dinner. If you’re interested in having us be apart of your Christmas party this year, get in touch for more information – our Christmas season booked up quickly last year!
Tweaked Marcella Hazan’s Simple Tomato Sauce
I shared this recipe last week on my blog. Check out my blog (Apron Anecdotes on my website), as I will be sharing kitchen tips, recipes, comparing brands of ingredients and kitchen equipment, talking about my favourite producers etc., I’ll post a new blog once a week!
I am giving you the quantities for a single recipe, but it is a recipe that doubles easily.
2 tbsp olive oil
½ onion, chopped finely
1 clove of garlic, crushed
1 can D.O.P tinned tomatoes
2 – 3 tbsp of oregano, basil, or parsley
salt, pepper and sugar to taste
olive oil, to finish
250g of uncooked spaghetti
Heat the olive oil over a medium heat, add the onion, season with salt and pepper, and sweat gently until tender. Add the crushed garlic clove, stirring until you can just smell it, tip in the tinned tomatoes and a good pinch of sugar (tip – always add a pinch of sugar when using tinned tomatoes, it brightens the flavour). Simmer gently for 15 – 20 minutes, stirring occasionally to break up the tomatoes. You want some of the liquid to reduce, leaving you with a sauce more than liquid and tomatoes. Meanwhile bring a large pot of water to the boil, add 2 tsp of salt once at the boil, and the pasta, cook according to package, being careful not to over cook.
Add a handful of torn basil leaves or 2 – 3 tbsp of chopped fresh oregano (or herb of your choice) to the sauce, taste, and adjust seasoning, adding more salt, pepper and sugar (if needed), to taste.
Toss with cooked pasta, finish with a drizzle of good olive oil and serve with freshly grated Parmesan.
Tips –
If you’re doubling the recipe, you may need to let it simmer longer.
When using tinned tomatoes, always add a good pinch of sugar per tin, it brightens the flavour.
Never add salt to water before it has come to the boil, if you end up letting it boil for too long, you’ll end up with saltier water than you were looking for, affecting the overall flavour of whatever it is you’re cooking. Add it just as the water has come to the boil.
Preferred Brands
Dried pasta – De Cecco
Tinned tomatoes – Emma (or any other D.O.P brand at The Italian Centre)
Olive oil – Sammarelli
“Cooking from scratch is the single most important thing we could do as a family to improve our health and general well being.” – Micahel Pollan