From the very beginning Mama Cassie’s has been a “Do It Yourself” enterprise. We got the restaurant up and running on a wing and a prayer with the help of at least one mysterious angel and thank heavens we did because that little restaurant brought such joy to our whole community!
Throughout this year, as we’ve been on the journey of writing this cookbook and reconnecting with all of you it has been absolutely amazing to see how that sense of joy for a special place we once shared has only grown with time. It has often fueled our process as there were days when the challenge of all this loomed quite large! Hey, there’s a lot of love to get right in these recipes and stories!!!
From the very start Mama Cassie’s has also always been a labor of love and this cookbook is no exception. We worked diligently to capture these beloved recipes and we are eager to share them with you. The world has waited long enough for the Mama Cassie’s cookbook!
So, the recipes have been painstakingly tested, plate after plate of beautiful food styled and photographed, and all the great stories of a much beloved restaurant collected and transcribed for the first time ever. By combining the power of pre-ordering with the broad reach of online tools we will be able to get more copies of the Mama Cassie’s cookbook into more hands across America- faster.
We raised our initial goal of $12,000.00 faster than we dreamed possible! This will enable us to meet our minimum order of cookbooks for the printer in time for the holiday season 2012. Demand is high so don't forget to PRE-ORDER your copies through my Kickstarter campaign!!! I want to be sure that I print enough for everyone!!! Just think, won't all of your holiday goodies be that much sweeter this year with a Mama Cassie's cookbook?!
Three weeks remain on our already successful Kickstarter campaign and now we want to STRETCH our goals to make a difference with our cookbook that you can SEE! The more funds we generate up front, the more printing options we have! When we crest the $20,000.00 mark we'll have more funds to add more color photography to The Mama Cassie's "Food is Love!" Cookbook.
Let your friends and family know about our Pre-Order campaign through Kickstarter. And please let them know if they are planning on giving the cookbook or related merchandise for gifts this holiday season they'll need to be sure and pre-order. Nearly two-thirds of cookbooks from our minimum order to the printer are already spoken for!!! Thanks so much everyone!
Thank you all so much for your amazing encouragement and support of The Mama Cassie's "Food is Love!" Cookbook project! Please enjoy this recipe for THE Mama Cassie's Marinara Sauce!
Mama Cassie's Marinara Sauce
This is a fast sauce and should not be overcooked or cooked at too high of heat. The beauty of the sauce comes from the bright, fresh flavors so keep an eye on your temperature. It takes about 45 minutes to prepare marinara sauce, less time than a pizza delivery! Think about making up a big batch of this sauce every week. Not only is it great on pasta, leftovers work well in a quick egg scramble, as homemade pizza sauce, or added to tomato soup! This sauce goes best on linguine or also with a big slice of Italian bread!
1 yellow onion
5 garlic cloves
2 T olive oil in pan
1 C red wine
2 Cans (28oz) whole tomatoes
2 C Water
Herbs & Spices:
4 T parsley
2 T Basil
1 t red pepper flakes
2 T granulated garlic
1 ½ t salt
½ t pepper
½ t sugar (if tomatoes are bitter)
2 T fresh parsley
Julienne Onions - cut in half lengthwise, quarter and slice end to end in ¼ inch strips. The shape and size of these onions is very important to the texture and flavor of this sauce. Err on the side of smaller, not bigger!
Crush garlic in a press or under the blade of a heavy cleaver. Crushing imparts a milder garlic flavor than mincing does.
Prepare Tomatoes- Crush whole tomatoes by hand or use a potato masher. Look for any stem ends that were not removed and take them out.
Measure out all the dry herbs and spices (except for the salt and pepper) into a small bowl and be sure to crush them together before adding to sauce for simmering as this releases the flavors. Remember! Don’t add salt or pepper until the end.
Heat Two tablespoons olive oil in the bottom of a heavy sauce pan (6 qt) on med high heat Saute Onions until translucent, about 2 minutes.
Add Garlic, and be careful not to burn it. You have to watch it!! You may need to adjust your heat. Keep an eye on the garlic and don' t let it burn! You just want it to get golden, about 2 minutes.
Reduce stove heat to medium to medium low. Add one cup of red wine to onions and garlic. Reduce it 5 mins. Add crushed up Tomatoes (Mama thinks Hunts is best).Add two cups water.Stir in Crushed herbs .Reduce slowly for 20 minutes. Hold off on Salt and black pepper until the end.
Sometimes when you are tasting the sauce, the tomatoes might seem a little bitter, if that is the case add ½ t of sugar to correct.
Add salt last. You don’t want it to gas off during the simmer plus the tomatoes have salt in them. The recipe calls for 1 ½ teaspoons of salt, don’t exceed that amount. Start with 1 t and then add more if necessary.
After you take the sauce off the heat add 1T fresh parsley. It brings out the color and flavor. But don't forget, you need to use Italian flat leaf parsley for the authentic flavor!
Add black pepper to taste.
40 mins. cooking time.
- (32 days)