Hot Chocolate

Now this is hot chocolate...

*4 1/2 cups whole milk
*7 ounces bittersweet chocolate, finely chopped
*2/3 cup unsweetened cocoa powder
*1/2 cup plus 2 tablespoons sugar

In large saucepan, heat the milk with 1/2 cup of water until small bubbles appear around the edge. Add the chocolate, cocoa powder, 1/2 cup plus 2 tablespoons of the sugar and a pinch of salt and whisk over low heat until the chocolate is melted.

From Food & Wine, Feb 2007, pg 138.

Basic Tomato Sauce

I'm going make this sauce soon.

Basic Tomato Sauce
Recipe by Mario Batali

*1/4 cup extra-virgin olive oil
*1 Spanish onion, 1/4-inch dice
*4 garlic cloves, peeled and thinly sliced
*3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
*1/2 medium carrot, finely grated
*2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
*Salt
*Spaghetti, cooked al dente
*Whole basil leaves, for garnish
*Grated Parmesan, (optional)

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

When ready to use, the cooked pasta should be added to a saucepan with the appropriate
amount of sauce. Garnish with basil leaves and cheese, if using.