This was the chog I made my chosts from, once. If you are here for purely archival reasons, be warned about the pornographic material.
There were polish sausages at work today. Reheated one by steaming it on the flattop and I got hit with a little divine inspiration for the toppings.
Shaved fennel + orange marmalade. Added some chopped onion and black pepper after first tasting. The fat from the meat and the onion helped counteract the bitter flavors from the in-house marm, and the fennel was surrounded by enough flavors for it to be an accent to the dish.
1: Saute white onion with olive oil and salt. Use more onion than you think you need and let it reduce.
2: Fry up bell pepper and portobello mushrooms. Higher temp than the onion to really get that water out. Stir often or risk sticking to the pan.
3: Add crushed tomato to the onion. I'd use fresh tomatoes if I had more free time and a larger kitchen. Stir.
4: Put a large amount of basil, a healthy amount of oregano, one bay leaf, and maybe some rosemary in with the tomato mix. Also toss the pepper/mushroom mix in with the sauce now. Set it to low heat.
5: Now is when you mince a bulb of garlic and add it. Garlic too early will mellow out and lose its intensity. We don't want that.
6: Simmer for a bit.
