While at the barber's yesterday, I read some foodie magazine or another, whose name I can't recall offhand. This issue contained a nice article dealing with North Italian cooking; from this article, I was clued in to three components that have been missing from my sauces: [1] celery, [2] caramelized (vs. sauteed) onion, [3] carrots.
Tonight, I put them to the test, and am pleased to report the results were outstanding; the next canning run will include these components. It helped to use a Vidalia onion, to mince the other veggies (incl. red bells) in a processor, and to use dried leaves collected from the patio. |
