The Grapevine: Dan’s Good Grub

March 10, 2011 § Leave a comment

Last Friday on the Grapevine Alex and I chatted with McMaster student Daniel Penn of Dan’s Good Grub.

Daniel’s blog is good to follow because he posts frequently and he’s only gotten better with his food photography. And he’s adventurous with food; on the show he told us about how his early enthusiasm resulted in a couple attempts to create a chocolate chicken recipe. Daniel studied food science in Denmark while on exchange in his third year which inspired much of his food philosophy. He has been featured on the Beaux Mondes blog and his zine has been picked up in many stores, including Hamilton’s 220 King Street and White Elephant on James North.

Listen to the show by searching ‘The Grapevine’ on CFMU and listening to show 04.03.2011.

Here is Daniel’s favourite recipe, for his bolognese sauce:

Dan’s Bolognese Sauce

For those who dont know me, i love pasta. Its really simple and i personally believe should be a staple for a lot of people. yes it is full of carbs, which could potentially lead to some weight problems, however this is quite unlikely if you cook your pasta right and make proper sauces that dont contain 50% butter. My meat sauces has come a long way, but once you understand it…its ridiculously easy to whip up. If you want a vegetarian alternative just try the sauce without the meat.

i started by boiling a big pot of water and cooking pasta. the sauce was made by

  • putting a little olive oil in a medium sized saucepan at med heat
  • adding a white onion to pan, diced up
  • adding 2 cloves of garlic, crushed and diced
  • stirring it around for 4-5 min, or till onions are see through

I then added

  • 400 grams of organic ground beef (im not a fan of normal ground beef…it scares me)
  • 1 can of tomatoes
  • 1 tbs of tomato paste
  • a tsp of white sugar
  • 1 pepper diced up
  • 1 tsp of hot sauce
  • 1/2 c of red wine
  • a large pinch of salt
  • a decent pinch of pepper

I turned it to high till it started to boil, then back to simmering at med heat while it bubbles and thickens. Constantly stirring for 30ish min most likely, or till its thick enough for you to think its a sauce, with the lid half off…so some steam can come off.

If you let it sit without stirring it will look runny, but stirring it together will make it seem like a proper chunky sauce.

Enjoy guys with some spaghetti and a touch of parm, and make sure to add sauce to pasta in pot and put back on stove for a couple minutes so sauce gets soaked up into noodles….this is KEY!

 

Mmm!

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