I came back home this morning after a rope-jumping work-out. There were wild Narcissus growing out of crevices in the sidewalk.
It must be a simin for new beginnings in CHODESH NISSAN.
This photo, signed by Menachem Begin had something also to do with Likud’s Victory. The photo hangs in the Likud Office, very Poshut, humble, just as he was in real life.
The poster below – hand drawn by a scribe, boldly recites the prayer for our democratically elected representatives to the Knesset and in our city. Prime Minister Natanyahu should show it to President Obama. Count down to the fourth paragraph.
It hangs quietly in the Likud Jerusalem Headquarters.
Wherever you stand politically something about politics in Israel rings true. The Likud really is for the democratic process. Just read the hand drawn poster that stands in the entrance.
I recommend the following recipe for a fabulous sauce. It was the spark in a luscious lasagna.
Tomato sauce with sun-dried tomatoes fromhttp://rouxbe.com/recipes
Step 1: Preparing the Sauce
To start, first roughly chop the onion. Peel and finely mince the garlic. Over medium to medium-low heat, cook the onions in the olive oil for a few minutes. Add the garlic and cook until fragrant. Then add the tomato paste and cook another minute or two.
Next, add the crushed tomatoes, whole tomatoes, broth and the sun-dried tomatoes. If the sun-dried tomatoes were packed in oil, be sure to drain them first. Add the pepper, salt, oregano, sugar and balsamic vinegar. Stir well.
Let the tomato sauce come to a gentle boil, stirring often. Cover, turn the heat to low and let simmer for an hour, stirring occasionally. Or alternatively use a pressure cooker. Bring to maximum pressure, (jiggling), lower heat, place on a diffuser and continue for half hour. Shut off heat and allow the temperature to reduce slowly.
- 1 large onion
- 1 large garlic clove
- 1 tbsp extra-virgin olive oil
- 1 250 gram tomato resek
- 1 – 24 oz can crushed tomatoes
- 1 – 28 oz can whole tomatoes
- 1 cup vegetable broth
- 1 cup sun-dried tomatoes, chopped
- 1 container
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sea salt-omit
- 1 tbsp dried oregano
- 1 tbsp sugar can omit
- 2 tbsp balsamic vinegar, add to taste at the end
TIP: In lieu of the canned tomatoes, you can substitute REAL tomatoes, any variety , about a kilo. Remove the center piece which forms connections to the stem and score the tomatoes a bit. Plunge into boiling water for a few minutes until the skins shrivel. Then plunge into cool water. Let tomatoes cool, peel, chop into ingredients for sauce and reserve. You can purchase these ripe tomatoes in the Shuk for about 2 sh a kilo. (That’s $.50 for 2.2 lbs. and you can’t beat that.)
Step 2: Finishing the Sauce
Once the tomato sauce has cooked, place a few scoops at a time into a food mill. If your food mill has interchangeable plates, use the plate with medium or large holes.
Or alternatively, use as immersion blender. Don’t think that the food mill is necessary. Serve.
This sauce freezes very well.