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Food Here’s What to Cook Every Night This Week (January 27 – February 2)

16:05  27 january  2020
16:05  27 january  2020 Source:   purewow.com

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It’ s cold. It’ s dreary. And dammit, there’ s nothing to eat. While there isn’t much we can do about the weather, we can make sure you’re cozied up by the fireplace with a warm bowl of something delicious every

We love going to the farmers market year-round, but let’s face it, the offerings get a little “meh” in January . So this week , we’re using mushrooms to jazz up our winter dinners. Here ’ s everything you need to

a bowl of soup© Photo by Joseph De Leo, Food Styling by Anna Stockwell
The way to get the most out of this flavor-boosting ingredient is to brown it until deep maroon and concentrated.

Here's a thing you should pretty much never do: squeeze a dollop of store-bought tomato paste directly into a bubbling broth (or sauce—or anywhere else for that matter). And that's because tomato paste straight out of the tube (or can) has a tart, mineral flavor that won't do your dish any good.

Instead, the secret to using tomato paste is to caramelize it—really caramelize it—before any liquid is added to the pot. This doesn't mean that you need a second cooking vessel every time time you make tomato sauce. The method goes like this: sauté some onions, carrots, garlic, or other aromatics until they've softened and are almost as dark as you'd like them to be (they'll continue cooking with the paste). Add any spices and sauté briefly to release their essential oils. Add tomato paste and continue cooking until the paste has changed from bright to brick red. Deglaze with wine or whatever other liquid you're using.

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Cooking dinner? Yeah, it’s kind of an afterthought right now. Luckily, we’ve planned out seven amazing editor@purewow.com (PureWow). PureWow December 27 , 2019. Luckily, we’ve planned out seven amazing dinners for you, shopping list included. Here ’ s what to cook this week .

This week , we salute the start of 2019 with a week of stress-free, clean-eating dinners.RELATED To celebrate her sophomore album, fans can watch a live Q&A with the songstress starting today at 3:30 p.m. PT right here . RELATED: 31 Light And Healthy Dinners To Make Every Night In January .

a plate of food on a table: A full 1/2 cup of tomato paste is the base for Rigatoni With Easy Vodka Sauce. Deeply caramelizing the paste make all the difference.© Photo by Chelsie Craig A full 1/2 cup of tomato paste is the base for Rigatoni With Easy Vodka Sauce. Deeply caramelizing the paste make all the difference.

"When you caramelize tomato paste you're concentrating the natural sugars in the paste," says Senior Food Editor Anna Stockwell. The browning reaction will also amp up other complex flavors in the paste: tomato paste is full of glutamates, which naturally enhance a dish's umami, or savory quality.

Anna warns that she thinks many people only think they're caramelizing their tomato paste when they're really only warming it through. Directly out of the tube or can, tomato paste is typically a bright, fiery red. Anna says it should be cooked until it is "noticeably less vibrant" (see photo at the top for reference).

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Cooking a little tomato paste until it reaches that dark color is a smart trick for making any savory dish (not just pasta sauce!) more interesting, and more satiating. Deploy it in chili, in any stew or any soup with a tomato component, or even just to add rich flavor to a middling store-bought stock.

In fact, you can also deploy this trick in many dishes where tomato isn't the primary focus: I recently caramelized tomato paste when making an otherwise tomato-free chicken stew, just to give the dish a little underlying sweetness and savoriness. It didn't make the stew overtly tomatoey, just wonderfully savory. And hauntingly sweet. And just as delicious as I hoped it would be.

BUY IT: Mutti Double-Concentrated Tomato Paste, $35 for 12 (4.5-ounce) tubes on Amazon

All products featured on Epicurious are independently selected by our editors. If you buy something through our retail links, we may earn an affiliate commission.

Bacon, Gruyere, and Butternut Squash Frittata .
This frittata tastes just as good for dinner as it does for weekend brunch. © Anna Watson Carl Upgrade your weeknight dinner with this easy Bacon, Gruyere, and Butternut Squash Frittata recipe. Yields: 4Prep Time: 20 minsTotal Time: 35 minsIngredients6 slices bacon, finely chopped1/2 small butternut squash, cut into 1/2" chunks1 small onion, minced1 1/2 tbsp. minced rosemary, plus more for garnish6 large eggs1 1/2 c. whole milk3 oz. Gruyere, grated and dividedkosher saltFreshly ground black pepperDirectionsPreheat oven to 375°.

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