I am a private chef, caterer and cooking instructor and I'm passionate about all things that make life better, beautiful and more tasteful. Please enjoy the videos found below. I hope you will find them informative and fun.
Comfort Food and Easy Entertaining
As a private chef, caterer and cooking instructor I am often asked "What do you enjoy cooking when you're at home on a weeknight or entertaining guests at your table?" I started this blog to answer that question. Here I will share with all of you the recipes that I find delicious and comforting. Many of the recipes are my own versions of classic dishes, some are contemporary twists on old ideas, and some are discoveries I made while perusing my grandmother’s vast collection of cookbooks dating back to the early 1900’s. Please enjoy these videos. I have also included links to some of the published articles I have written recently. Please feel free to comment here or email me directly with any questions, comments or general thoughts. My email address and information on my catering, private chef and private cooking classes can be found on my website: www.portlandcomfortfood.com
1/4 cup extra-virgin olive oil 4 tablespoons butter 1 large yellow onion, finely chopped 1 carrot, peeled and finely chopped 2 stalks celery 5 cloves garlic, minced 3 lbs hot italian sausage, ground 1/2 cup whole milk or cream 1 (28-ounce) can whole peeled tomatoes, crushed by hand, with the juices 1 cup dry red wine 2 cups stock (I used turkey stock I made after Thanksgiving) Salt and pepper
In a 6 to 8-quart, heavy-bottomed saucepan, heat olive oil and butter over medium heat. Add onion, carrot and garlic and sweat over medium heat until vegetables are translucent. Add sausage and stir into vegetables. Brown over high heat, stirring to keep meat from sticking together, about 15 to 20 minutes.
Add milk and simmer until reduced to nothing, about 10 minutes. Add tomatoes and simmer 15 minutes. Add the wine and stock, bring to a boil, lower the heat and simmer over low heat for 2 to 2 1/2 hours, stirring occasionally. Season with salt and pepper to taste and remove from heat.