Rachel James

Hershey’s, it smells funny.

Rachel — Mon, 06 Sep 2010 17:00:13 +0000

When I did my goodies shopping in the U.S., I thought Marcel might appreciate something different than the usual Snickers, Milky Way, Mars bars we always bring back with us. I bought him an assortment of Hershey’s bars instead.

Of course I totally forgot that I had already introduced Marcel to Hershey’s before. His opinion hasn’t changed: Hershey’s chocolate smells nauseatingly funny and it seems there are others who agree with him.

Cafe Daen‎‎, Nijmegen

Rachel — Sat, 04 Sep 2010 10:12:50 +0000

Flowers on Window Sill

Rachel — Thu, 02 Sep 2010 12:41:25 +0000

I have Limbert Fabian’s Beast, a summer mix on constant repeat at the moment.

Tomato Sauce with Butter and Onion

Rachel — Sun, 18 Jul 2010 14:18:15 +0000

A word of warning. If you’re an experienced cook, you may find yourself thinking that this recipe is far too simple to be good. You may be tempted to add a little basil, oregano, or garlic. You may be tempted to tinker. Resist these urges. Follow the recipe as is. Something tells me that, like me, you’ll find this sauce – delicate, fresh and sweet – perfection. No tinkering necessary.

Tomato Sauce with Butter and Onions
Adapted from Marcela Hazan’s Essentials of Italian Cooking

Serves 4 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti.

28 ounces (800 grams) whole, peeled, canned plum tomatoes
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

Put the tomatoes, onion and butter in a heavy saucepan over medium heat. Bring the sauce (without a lid) to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste, and keep warm while you prepare your pasta.

Serve over your favourite pasta in a warmed pasta bowl, with or without grated parmesan cheese. I’m partical to bucatini pasta.

Thanks to Adam from The Amateur Gourmet for being one of the first to share this wonderful recipe with us foodies.

Two Kings

Rachel — Sat, 10 Jul 2010 10:38:26 +0000

Three Kings would have been ideal. Sadly there were only two.