The Musical Innertube - Volume 2, Number 135 - Joy Stocke
Chef and author Joy Stocke speaks to us from her kitchen in New Jersey, telling stories about learning to cook at her grandmother's side, and how to use her favorite pantry items.
Chef and author Joy Stocke speaks to us from her kitchen in New Jersey, telling stories about learning to cook at her grandmother's side, and how to use her favorite pantry items.
What does Joy "Stocke" in her pantry?
1. Kosher Salt
2. Flaky Sea Salt
3. Whole Peppercorns in a Pepper Grinder
4. Paprika
5. Dried Red Pepper Flakes
6. Extra Virgin Olive Oil
7. Neutral Oil - Canola - Avocado
8. Butter
9. Milk or milk substitute (preferably whole milk)
10. Eggs
11. All purpose flour - unbleached
12. Parsley - chop up a bunch and keep it in your freezer
13. Celery
14, Onions
15. Carrots
16. Garlic
(With the above vegetables you can make a mirepoix or soffito as a base for soups and stews.)
17. 1 large can good plum tomatoes.
18. 1 can tomato paste
19. 1 box of good chicken stock, veggie stock, beef stock; or Better than Bouillon. You can also make your own and freeze it
20. A block of good parmesan cheese
22. Package of good Italian linguine
23. Box of Basmati Rice
24. Vinegar - at least one: balsamic, apple cider, white wine vinegar, red wine vinegar
25. Lemons or lemon juice
Marcella Hazan’s Classic 3-Ingredient Red Gravy
1 28-ounce can whole peeled tomatoes
5 Tablespoons butter
1 sweet onion, white or yellow
Salt to taste
Step 1: Prep the tomatoes & onion
Crush the whole peeled tomatoes with a food mill, food processor, or blender until smooth.
If you want a more rustic sauce, leave the tomatoes whole or chunky, and let them break down naturally during the cooking.
Peel and cut the onion in half,but leave the root end attached so the onion doesn't fall apart during cooking.
Step 2: Simmer the sauce
Add the tomatoes, butter, peeled onion halves, and a small pinch of salt to a large skillet over medium-low heat.
A wider skillet reduces the sauce more effectively than a deep pot: the wider surface area evaporates moisture more easily.
Stirring occasionally, let the sauce simmer until it is reduced and thickened, about 30 minutes.
Step 3: Finish & serve
Turn off the heat and fish out the onion halves (you can eat or discard these).
Taste the sauce and add salt as needed. Use immediately, or store the sauce in the fridge for about a week.
Get Joy's book here!
Joy Stocke
Joy Stocke received a Bachelor of Scince in Agriculture Journalism and studied food science at the University of Wisconsin, Madison where she learned how to professionally test recipes. For more than thirty years Stocke has devoted her life to telling stories through the lens of family, culture and food. For more than a decade she was founding partner and Senior Editor of the online magazine, Wild River Review.
Stocke has written about and lectured widely on her travels in Greece and Turkey and the Baja Peninsula of Mexico. She continues to study techniques of cooking and recipes with home cooks from around the world and pracitces her craft in Central New Jersey and New York City where she leads cooking classes. Her essay, Turkish American Food, the first about Turkish cooking in America, was published in the Oxford Encyclopedia of Food and Drink in America.
In addition to Tree of Life: Turkish Home Cooking and Anatolian Days and Nights: A Love Affair with Turkey, Land of Dervishes, Goddesses and Saints, both co-written with Angie Brenner, she is author of a collection of poems set on the island of Crete, Cave of the Bear and a novel, Ugly Cookies. She is currently writing a memoir about her time in a fishing village on the Sea of Cortez.
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