Bavel Restaurant La Recipes
MARINARA SAUCE (RALPH'S IN PHILADELPHIA)
A traditional Philadelphia style marinara sauce. The original was developed using restaurant amounts so there is some room to play with amounts for personal consumption. We use the amounts listed and then, sometimes add some red wine, olives or chopped up bell pepper or a small amount of fennel We almost always puree it. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Found originally on the Food Network web site.
Provided by OliveLover
Categories Low Protein
Time 45m
Yield 3 quarts sauce
Number Of Ingredients 10
Steps:
- Saute onions and garlic with olive oil in a 4-quart saucepan. When onions and garlic are golden color, add tomatoes, basil, salt, pepper, oregano, parsley and capers. Bring to a boil, lower heat and simmer for 1 hour, stirring constantly stirring.
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BAVEL'S HUMMUS MASABACHA RECIPE - LOS ANGELES TIMES
2018-08-03 8 cups water, divided. 1 tablespoon baking soda, divided. 1. In a deep bowl, cover the garbanzo beans with 3 cups of water and 1 ½ teaspoons …
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Servings 2Estimated Reading Time 5 minsCategory STOVETOP, VEGETARIAN, APPETIZERSTotal Time 30 mins
From latimes.com
Servings 2Estimated Reading Time 5 minsCategory STOVETOP, VEGETARIAN, APPETIZERSTotal Time 30 mins
- In a deep bowl, cover the garbanzo beans with 3 cups of water and 1 ½ teaspoons baking soda. Soak overnight, and up to 24 hours. The next day, rinse the beans well.
- In a large pot, combine the garbanzos with the remaining 1 ½ teaspoons baking soda. Toast the garbanzos over low heat until the skins start to fall off, eight to 10 minutes. Add the remaining 5 cups water and bring to a boil. Reduce the heat to a simmer and, using a small strainer, skim the foam and skins that rise to the surface. Cook the garbanzos until tender, 35 to 45 minutes, then remove from heat. Leave the garbanzos in the liquid for 10 minute before straining. This makes approximately 3 cups cooked garbanzos. The garbanzos can be made up to a few days in advance; cover and refrigerate to store.
- In a large mortar, combine the parsley, garlic and salt, and smash using a pestle to combine. Add the lemon juice and set aside for two minutes, then add the garbanzos, tahini and water. Using the pestle in a circular motion, whip the contents until combined. This makes a generous 2 cups hummus, which will keep, covered and refrigerated, up to three days.
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