Since my last posts have dealt with equipment, I thought I would share a couple of my favorite recipes.

The first one is a recipe I got from Mario Batali. It is a basic tomato sauce that has many uses. It can be served over polenta or added to spaghetti Ragu. It is simple to make and can be refrigerated for up to one week or frozen for six months.

Basic Tomato Sauce


  • 6 Tablespoons virgin olive oil
  • 1 Spanish or white onion cut into ¼ inch dice
  • 4 cloves of garlic, thinly sliced
  • 4 Teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • ½ medium carrot, finely shredded
  • 2- 28oz. cans of whole tomatoes, crushed by hand and mixed well with their juices
  • salt to taste


Place oil in a saucepan with onions and garlic, cook over medium heat until translucent but not brown (about 10 minutes).

Add the thyme and carrot; cook 5 minutes more. Add the tomatoes. Bring to a boil and then lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste.

Pork Tenderloin Medallions in Mushroom Sauce

Pork Tenderloin Medallions in Mushroom Sauce

The second recipe is one I dreamed up myself due to the fact that I make a lot of pork tenderloin dishes.


  • 1 pork tenderloin
  • ¼ cup flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 shallot, thinly sliced
  • 3 button mushrooms, sliced
  • 3 shitake mushrooms, sliced
  • ½ cup white wine
  • 1 cup of beef broth
  • ½ teaspoon dried basil
  • ½ teaspoon dried marjoram
  • ½ teaspoon ground thyme
  • ½ teaspoon ground sage
  • ¼ cup of water
  • 1 tablespoon cornstarch
  • salt and pepper to taste
  • fresh chopped parsley


Remove the silver skin from the tenderloin, cut into 1 inch medallions. Cover with saran wrap and pound flat to about ¼ to ½ inch.

Mix flower with the salt and pepper. Dredge the medallions in the flower and salt and pepper mixture.

Heat 1 tablespoon olive oil and sauté medallions until done (about 10 minutes); set them aside.

Add shallot and sauté until slightly browned; add mushrooms, cook until reduced to ½ size and soft.

Add white wine to deglaze the pan and reduce to half.

Add beef broth; bring to a boil and simmer about 3 minutes.

Add seasonings (may substitute oregano for marjoram). Mix cornstarch and water and slowly add to sauce to thicken.

Return medallions to pan for about 2 minutes. Pour into serving dish and sprinkle with parsley.

I hope you enjoy these recipes and Bon Appetito!!!!!!


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