When heirloom beans started making a name for themselves, the possibilities for cooking with these legumes broadened considerably. What’s more, suppliers like Rancho Gordo out of Napa started making interesting varieties like “yellow indian woman” and “snowcap” beans more accessible to cooks through their mail order company. A few years ago they even published a cookbook titled “Heirloom Beans” that includes bean inspired recipes from renowned chefs.

Among the more unusual contributions to the book is one by David Kinch of Manresa restaurant in Los Gatos, California. His Cool White Bean Bouillon immediately caught my eye when I initially flipped through, and I have to say I was strangely intrigued when I read that the preparation time spanned an entire two days. Most cooks would be turned off by this, and I don’t blame them. Still, I was compelled to make it because rarely does a recipe for beans involve anything that elaborate.

The vegetable bouillon, which is essentially the broth for this cold soup, requires the good portion of one day to allow the flavors to steep and the whole thing to refrigerate. Cooking the medley of vegetables individually and allowing those to completely cool demands even more patience from the cook, and I haven’t even gotten to the beans yet. Let’s just say that I had high expectations for this soup when the cooking process was all said and done.

To be frank, I can’t say the results warranted the labor. But if you have extra time on your hands and would like to add an unusual cold soup to your menu during these remaining smoldering days, this is worth a try. If I were to do it all over again, I would eliminate the orange zest and goat cheese from the recipe. These flavors just did not harmonize with everything else going on in the bowl. Instead, I would serve the chilled soup with a slice of grilled baguette, garnished the traditional Spanish way with smeared tomato, garlic and sliced Manchego. This, along with a fragrant Sauvignon Blanc, would make a perfect alfresco lunch.

Manresa’s Cool White Bean Bouillon
courtesy of Heirloom Beans by Steve Sando

Recipe:
Vegetable Bouillon:
1 medium onion, cut into quarters
1 leek, white part only, split lengthwise
1 medium carrot, peeled and cut into quarters
4 parlsey sprigs
2 garlic cloves
1 medium turnip, cut into quarters
1 fennel bulb, cut into quarters
2.5 quarts water
1 tsp peppercorns
1 Tbsp coriander seeds
3 star anise
1 Tbsp sugar
1/2 C dry white wine

(everything else):

1/2 lb Cannelini Beans, soaked and drained
sea salt
8 Tbsp extra virgin olive oil
juice of 1 lemon
12 small pearl onions
12 baby carrots, trimmed
1 bunch tender young chard leaves, sliced into ribbons
6 baby summer squash, or zucchini
freshly ground pepper
3 Tbsp red wine vinegar
3 ounces fresh goat’s cheese
1/2 baguette, cut into 12 slices and toasted
1 garlic clove, cut in half
1 tomato, cut in half
grated zest of 1 orange, for garnishing

Method:
Make the bouillon: Combine everything but the wine and bring to a boil, then simmer uncovered for about 45 minutes, or until the vegetables are tender. Add wine and cool completely without straining.

Strain the bouillon and discard the veges. Reserve 3 cups of bouillon then add the remaining to a pot with the beans. Add enough cold water to cover by 1 inch then simmer the beans for about 1.5 hours, or until just tender. Season with salt and pepper then allow the beans to cool in their broth. Drain the beans, reserving the broth. Take 1 cup of the beans and mash with a small fork until smooth. Season with salt, 2 Tbsp olive oil and lemon juice to taste. Refrigerate the remaining beans.

Bring the reserved bouillon and bean broth to a simmer and individually cook the vegetables until tender. Chill the vegetables and bouillon separately. Season the bouillon and add the vinegar. Rub each piece of bread with some olive oil, garlic and tomato then spoon a small amount of bean puree on each toast. Roll the goat cheese into 18 small balls.

To serve, spoon 1/3 C of the beans into a bowl along with some vegetables, goat cheese and bouillon to cover. Drizzle each with a little olive oil and orange zest. Accompany with toasts.

On episode 5 of this season’s Top Chef, contestant Chef Kenny Gilbert prepared a curried eggplant dish that won him first place in the challenge. The competition took place on a local farm in Virginia, and given that eggplant is in its peak season right now, he couldn’t have chosen a better ingredient to work with. I was excited to see Chef Kenny pull this recipe out of his arsenal of many as it is one I remember learning during my days working with him at The Ritz Carlton, Amelia Island.

Kenny's winning hot/sour eggplant, plated with the team's other items

Once pan roasted with onions and garlic in a depth of olive oil, the caramelized eggplant is cooked slowly with a blend of hot spices until meltingly tender. A dose of sugar is offset with rice wine vinegar lending a wonderful balance of hot, sweet and sour to the vegetables. In my preparation of the dish I decided a citrus yogurt sauce would be perfect served alongside and indeed it added yet another layer of flavor. Its cool, creamy effect perfectly quelled some of the heat from the curry and helped it pass as summer fare.

Preparations where eggplant is the star player are few and far between, so an interesting one like this is worth filing away for those summer months when the nightshade is sweet, ripe and plentiful. Served alone as a vegetarian entree, or along with grilled fish or meat, it is sure to jazz up your summer repertoire.

Hot and Sour Eggplant Recipe:

courtesy of Chef Kenny Gilbert

Ingredients:
1/2 c. Vegetable Oil
4 c. Medium Diced Eggplant
1 c. Small Diced White Onion
1 c. Small Diced Orange Bell Pepper
2 T. Curry Powder
2 tsp. Crushed Red Pepper
1/4 c. Chiffonade Carrot Tops
1/4 c. Chiffonade Celery Leaves
1/4 c. Granulated White Sugar
2 T. Minced Garlic
1 c. Rice Vinegar
Salt and Pepper to taste

Procedure:
Heat medium sauce pot on medium high heat.
Add vegetable oil, garlic, onions and peppers and sweat vegetables for a few minutes.
Add crushed red pepper and curry and toast.
Add Eggplant and mix together well.
Reduce heat and allow eggplant to cook to just soften.**5-10 minutes.
Add carrot tops, celery leaves and salt and pepper to taste.

In the advent of blueberry season I begin to think about these moist, citrusy little cakes that are speckled throughout with juicy pockets of berry. The recipe comes from an old copy of Cooking Light magazine that I purchased well before I attended culinary school, or even thought of becoming a professional chef. Judging by the ingredient content, I don’t believe the recipe to be either light or necessarily nutritious, but what it does produce is a cake that is unparalleled in flavor and texture.

In an effort to “lighten” the batter, the editors of Cooking Light replaced the usual whopping quantity of butter in a pound cake with part cream cheese and part lemon yogurt. This gives the cake an incredibly fluffy and rich crumb which is further enhanced by the flavors of blueberry and citrus, and perfected with a thin, sugary coat of lemon icing over top. While the original recipe calls for baking the entire batter in a bundt mold, I recently opted instead for a muffin pan, turning them into individual cakes. They easily double for muffins (but for a healthier recipe look here) and are perfect midsummer with a cold glass of iced tea.

Blueberry Pound Cake Recipe:

from The Complete Cooking Light Cookbook, 2000

2 C sugar

1/3 C butter, softened

1/2 C cream cheese, softened

3 large eggs

1 large egg white

2 tsp vanilla

3 C all purpose flour

2 C fresh or frozen blueberries

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 8 oz carton lemon yogurt

1/2 C powdered sugar

4 tsp lemon juice

Method: Preheat oven to 350 degrees. Grease 2 standard muffin trays and set aside. Beat sugar, butter and cream cheese at medium speed until light and fluffy. Add eggs and egg white, 1 at a time, beating well after each addition. Toss blueberries with 2 Tbsp of flour and set aside. Combining remaining flour with baking soda, powder and salt then set aside. Add flour to sugar mixture alternating with yogurt, beginning and ending with flour mixture. Fold in berries. Divide batter evenly among the muffin tins then bake for about 25 minutes, or until a wooden pick inserted in center comes out clean. Allow the cakes to cool for about 10 minutes. Meanwhile, combine powdered sugar and lemon juice together with the whisk. Drizzle a small spoonful on top of each cake.

The restaurant, located just North of Ballston off of Wilson Blvd, not only offers the advantage of extended business hours, but also more ample menu offerings. Diners can customize their pizza or panuozzo (baked sandwich) from a whole new host of tantalizing options, like goat cheese, eggplant or smoked salmon. Another thing going for it is the addition of gelato, and the inclusion of arancino, the fried risotto balls which had their own loyal following when hot off the little red cart.

At the heart of the smallish dining space is a brick pizza oven made in Italy that can reach temperatures between 800 and 1,000 degrees. This translates into pies that require a mere one minute of cooking time, and emerge from the smoldering cave blistered, yet still soft, crispy and light. This style of crust makes it definitively Neopolitan, as does its simple topping of crushed Italian tomatoes and fresh mozzarella. While the food cart produced surprisingly good results out of its gas oven, the new wood burning oven allows Algarme and Laufenberg to achieve the requisite heat for what they consider to be the optimal crust.

The couple plans to get their original cart back on the streets once they have a handle on the steady stream of business already filling the new shop. Until then, Ballston regulars will just have to meander a little bit off their regular path where they can enjoy the luxury of having a table and glass of wine to enjoy with their pizza.

<As previously published by Molly Zemek on June 2, 2010 in the Arlington Food Examiner.>

This weekend is the annual Vintage Virginia Wine Festival where attendees have the opportunity to sample over 300 state wines. The festivities take place at Bull Run Park in Centreville, but if you don’t have the chance to get out to the event, there are a handful of great places to spend an afternoon of wine tasting right here in Arlington.

In one camp are two local wine shops, both with extensive selections of wine to purchase and regular tasting events in store. In the other are a couple of notable wine bars that have ample choices for wine by the glass along with nibbly bites to savor alongside.

Wine Shops

The Curious Grape

4056 Campbell Avenue, Arlington, VA (703) 671-8700

A charming shop in the Shirlington area of Arlington, The Curious Grape not only carries a rotating selection of unusual, well-priced wine but also features an impressive line of gourmet cheese and chocolate. Their tasting bar pours from 2-3 wines daily and special monthly events include sampling of particular regions and varietals.

Arrowine

4508 Lee Highway, Arlington, VA (703) 525-0990

An Arlington landmark for wine, this neighborhood shop prides itself on developing personal relationships with its wine makers. Along with an extensive selection of bottles for purchase, the store also hosts wine and cheese tastings Friday and Saturday evenings.

Wine Bars

Grand Cru Wine Bar and Cafe

4401 Wilson Boulevard, Arlington, VA (703) 243-7900

With many notable wines by the glass, flight tastings, and a European inspired menu, Grand Cru’s alfresco courtyard is a great summer spot to contemplate varietal nuances. Their featured tapas along with occasional complimentary tastings add to this Ballston favorite.

Twisted Vines Bottleshop and Bistro

2803 Columbia Pike, Arlington, VA (571) 482-8581

Twisted Vines is a welcome addition to the burgeoning Columbia Pike and its small plate entrees are often well paired to the selection of at least 20 wines by the glass. The adjoining bottleshop offers all wine at retail price with the option to enjoy in house and cork to take home.

<As previously published by Molly Zemek on June 2, 2010 in the Arlington Food Examiner.>

(Photo And Styling By Julia Ewan -- The Washington Post)

Two years ago this holiday weekend, the Washington Post chose me and two other local chefs to design, easy-to-make and good tasting homemade menus that could spruce up an intimate picnic.  In the article entitled “The Picnic Spread,” by Bonnie Benwick, I was given the challenge of doing the entire meal under $10 (a much harder task, I think, than the other chefs who were given $20 and $30 respectively to accomplish the task.)  While the tight budget and parameters were a challenge, I found the assignment a good exercise and I still find myself making these tasty treats  for my family during the summer.

The items on my menu were the following, and I have linked to the recipes:

• Sweet Potato Salad
• Black-Eyed Pea Hummus
• Sparkling Limeade
• Stone-Fruit Salad
• Toasted Tortillas

Shopping List:

• Pantry items: olive oil, red wine vinegar, honey, salt, black pepper, mustard, sugar.
• 2 small sweet potatoes (40 cents each): 80 cents
• 1 5-ounce jar Goya brand pimentos: $1.59
• 1 large red onion: 99 cents
• 1 head of garlic: 50 cents
• 1 15-ounce can of black-eyed peas: 60 cents
• 1 10-count bag of La Banderita Whole Wheat Tortillas: $1.19
• 1 liter of lemon-lime seltzer: 69 cents
• 3 limes: $1
• 1 peach: 80 cents

Recipe:

Sweet Potato Salad

Summary:
This recipe gets the maximum flavor from each component: The sweet potatoes are roasted, which concentrates their sweetness while retaining a slight crunch. The vinaigrette gets a tangy boost from red pepper puree. (Any leftover vinaigrette can be refrigerated for up to 1 week.)
The salad is best when served on the same day it is prepared, but it can be made and refrigerated up to 2 days in advance.

2 servings

Ingredients:
2 small sweet potatoes (about 15 ounces)
5 tablespoons olive oil
1/4 cup chopped red onion
2 1/2 ounces jarred pimentos, drained (about 1/4 cup; may substitute roasted red bell peppers)
1 teaspoon Dijon-style mustard
1 teaspoon honey
2 tablespoons red wine vinegar
Salt
Freshly ground black pepper

Directions:
Preheat the oven to 425 degrees. Lightly grease a large baking sheet with nonstick cooking oil spray.
Peel the potatoes and cut into 3/4-inch to 1-inch cubes. Toss them in 2 tablespoons of the oil until evenly coated, then scatter them in a single layer on the baking sheet. Bake for 15 to 18 minutes or until browned on the edges; toss once or twice during baking so they brown evenly. Transfer to a medium bowl to cool completely, then add the red onion and toss gently.
Use a stick blender (or food processor) to puree the pimento, mustard, honey and red wine vinegar in a medium bowl until smooth. With the motor running, slowly drizzle in the remaining 3 tablespoons of oil to form an emulsion. Season with salt and pepper to taste.
When ready to serve, add half of the vinaigrette to the vegetables and toss gently to combine. Taste and add vinaigrette as needed.

Black-Eyed Peas Hummus

Summary:
This American variation on a classic Mediterranean dip gets its creaminess from roasted garlic, and it provides another way to use the pimentos purchased for the accompanying Sweet Potato Salad (see related recipe). Adding caramelized onion gives more depth.
The hummus can be prepared up to 3 days in advance but is best eaten the day it is made. Serve with Toasted Tortilla Chips (see related recipe).
2 servings

Ingredients:
1/4 cup olive oil
1 medium bulb garlic (containing 10 to 12 cloves)
1/4 cup thinly sliced red onion
1 15-ounce can black-eyed peas, drained and rinsed
2 1/2 ounces jarred pimentos or roasted red bell peppers, drained (about 1/2 cup)
Salt
Freshly ground black pepper

Directions:
Preheat the oven to 350 degrees.
Drizzle 1 tablespoon of the oil over the garlic bulb and wrap it loosely in a double layer of aluminum foil. Bake for 30 minutes or until bulb is soft. Allow the garlic to cool, then slice 1/4 inch off the root end (bottom) and squeeze the roasted cloves into a blender or the bowl of a food processor.
Heat 1 tablespoon of the oil in a medium saute pan over medium heat. Add the onion and cook, stirring once or twice, for a few minutes, until the onion has softened and begun to brown.
Transfer the onion to a blender or food processor, then add the drained peas, jarred pimentos or roasted red bell peppers and the remaining 2 tablespoons of oil; puree until smooth. Stop and season with salt and pepper to taste.

Sparkling Limeade

Directions:
Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar has dissolved to form a simple syrup. Remove from the heat.
Combine the lime zest and juice and the seltzer in a 1-quart container; add the simple syrup to taste.
When ready to serve, stir to redistribute the lime zest, then pour over ice.

Stone-Fruit Salsa

Directions
Cut the peach, nectarine and onion into 1/4-inch dice; place in a medium bowl. Add the lime juice and zest, stirring to combine, then season with salt and pepper to taste. Chill until ready to serve.

Toasted Tortillas

Summary:

Toasting your own tortilla chips not only is more affordable but also makes for a more healthful version of these chips, which are usually fried. If you have dried spices in the pantry, such as cumin, paprika, onion or garlic power, feel free to sprinkle on a couple of teaspoons along with the salt and pepper. Make sure you allow these to cool before bagging so they stay crisp. 2 servings

Ingredients:

Directions:

Preheat the oven to 350 degrees. Line a large rimmed baking sheet with parchment paper or a silicone liner. Cut the tortillas into quarters and then into eighths. Scatter them in a single layer on the prepared baking sheets. Drizzle with oil, then season with salt and pepper to taste; bake for 10 minutes or until nicely crisp and browned. (If working with 2 baking sheets at the same time, rotate them and turn front to back after 5 minutes.)

So on this Independence Day weekend, please celebrate America not only with food and loved ones but by remembering our founders and the ideas for which they stood and those who have sacrificed to preserve our freedoms.

Local farmer’s markets transitioned from a scant selection of burgeoning spring produce to full blown summer harvest in a matter of one or two weeks. While the summer season typically just gets rolling with the start of June, this year vendors are pulling all the big guns out early leaving little to the shopper’s imagination.

Last weekend at the Burke market I was stunned to see bushels over flowing with blushing peaches that were not only ripe, but juicy and fragrant. More surprising was the abundance of deep crimson tomatoes and heirloom varieties that lined more than one stall. This time of year I am content to find small bushels of sungold cherry tomatoes, whose orange flesh is plump and sweet enough to tide me over until real tomato season hits in August. Sticking with my belief that the larger variety needs a few more weeks on the vine, I picked up several pints of the little guys and did not regret it.

While strawberries may have come and gone, the parade of berries continues with chubby blueberries and voluptuous raspberries that are every bit as delicious. Also making an entrance are summer melons, but from my experience the verdict is still out on whether they are at the height of their true splendor. Farmers looking for the sell will no doubt tell you one thing, but it is a real shame to get one home and crack into it only to find the flesh insipid and devoid of any real flavor.

Fortunately the arrival of eggplant is far from a letdown. If you have yet to taste this nightshade at the peak of its season, then you may only be acquainted with its spongy, bitter impostor who masquerades at the local supermarket. These farm fresh examples, now available in long, squat and oblong shapes, have velvety sweet flesh that are quick to cook up on the grill.  They are not to be missed.

Amid the trend and hype of new cupcake boutiques, an old world standby in the heart of Arlington often gets overlooked. The Heidelberg Pastry Shoppe, a European bakery opened in 1975, has produced consistently high quality baked goods and in many ways set the bar for future confectionaries. Wolfgang Buchler, its founder, emigrated from Heidelberg, Germany to the Virginia area over thirty years ago and brought with him a deep rooted commitment to quality and old fashioned recipes that have stood the test of time at his popular bakery.

Unlike the fashionable shops that dominate reviews, Heidelberg Pastry Shoppe is neither flashy nor cupcake centric. Its outdated interior features simple glass wrap around cases that display an impressive selection of homemade pastries, freshly baked bread, European style cookies, and cakes. It deservedly earns the reputation as one the best spots in the area to purchase a custom wedding cake and it is not uncommon to find couples sampling the many options in their small dining area. Compared to local competition, the cakes at Heidelberg have a moist and delicate crumb that is the ideal foundation for their housemade buttercream frosting. Rather than artificial flavorings and additives, Buchler’s creations taste of freshly churned butter, pure vanilla and sweet cream.

Given the popularity of its cakes, it makes sense that the shop would also offer a selection of pint sized creations, although its cupcakes are anything but small. In fact, while comparable in price to those offered at both Georgetown and Baked & Wired, these cupcakes are nearly double the size of their competitors. Available in limited batches, the flavor selection often includes chocolate, vanilla or carrot cake topped with a range of frosting choices. One of the most delectable is a caramel frosted vanilla cake with toasted almonds that comes very close to a perfect rendering of an old fashioned Southern layer cake with hints of butterscotch, vanilla and brown sugar.

Not nearly as sleek or refined as some of the other cupcake shops, Heidelberg’s proof is in its pudding, with a product that is hard to beat in both flavor and price. Given its track record, newer shops will be challenged to match its tenure and consistency and may in fact gain by learning a thing or two from Heidelberg’s example.

<As previously published by Molly Zemek on May 31, 2010 in the Arlington Food Examiner.>

On a recent evening the dining room was only a third full, yet servers struggled to keep up with diners’ requests. An order for Tom ka soup, a traditional broth made with coconut milk and lemongrass, arrived instead as a bright red consomme. When returned to the kitchen, the original bowl was simply doctored up by the addition of some coconut milk rather than remade to its original recipe. Crispy springrolls, described on the menu as stuffed with shredded vegetables, were a thin encasement of shredded cabbage with little else for substance or flavor.

Two quintessential Thai entrees, green curry and Phad Thai, were equally lackluster and underwhelming. The curry, typically compiled with tender Asian eggplant, arrived with one small adornment of the nightshade atop what was a bowl of saucy shredded chicken. The Phad Thai was as meager in its topping of crushed peanuts which amounted to the size of a dime, and had no requisite lime juice to use for flavor enhancement. In both instances, the complex aromatics that typically characterize Thai cuisine, along with discernibly fresh ingredients, fell short.

To make matters worse, service was at times inattentive and towards the end of the meal, rushed. No sooner had chopsticks landed before the plates were immediately whisked back to the kitchen and replaced with a bill for the meal. At an adjoining table, frustrated patrons resorted to leaving the table and speaking with the bartender directly when their server repeatedly misunderstood a drink order.

Given its complacency, Bangkok 54 is no longer the embodiment of stellar Thai food it once was. While it passes for mediocre ethnic fare, it leaves a lot to be desired for those seeking a truly authentic, inspired and rewarding South East Asian dining experience.

<As previously published by Molly Zemek on May 27, 2010 in the Arlington Food Examiner.>

On a trip to Sicily my parents took a cooking class with an old Italian grandmother who taught them the most surprisingly simple and delicious recipe for tomato sauce. In our family it is now used on everything from pasta to pizza, and always as a topping on breaded Italian cutlets. True to the Italian way, its list of ingredients are minimal but need to be the highest quality possible if the sauce is to shine.

And shine it does.  Rather than sautéing onions and garlic in oil, and adding tomatoes at the very end this version does everything in reverse.  Starting with the best crushed Italian tomatoes (or local tomatoes at the height of their season, crushed by hand) added to a completely dry pot, the mixture is simmered gently until some of the juice evaporates and the pulp condenses. Then off the heat two cloves of grated raw garlic are added in along with a generous glug of extra virgin olive oil, again each being the most flavorful you can afford. Aside from seasoning with salt and freshly cracked pepper, the sauce is essentially done.

What you are left with is almost more of a compote than a sauce, and the heft of the tomatoes is amplified by their concentrated taste. Because the olive oil is folded in raw, along with the garlic, it not only anoints the sauce with a grassy fruitiness, but also creates a silky mouth feel and beautiful shine.

I recently applied this sauce to another use when I stumbled upon squash blossoms at the farmer’s market last weekend. I love the idea of these gold, orange and green hued blooms that are such beautiful vessels for something wonderful stuffed inside. I decided to fill them on this occasion with a three cheese blend of fresh ricotta, mozzarella and asiago along with chopped parsley and basil. After frying in a light batter, the cheeses melded together and oozed from within and the blossoms were perfect dipped into the Sicilian tomato sauce.

Recipe:

Ingredients:

For the squash blossoms:

12 large squash blossoms, inside stamen removed

½ C fresh, whole milk ricotta

½ C fresh, whole milk mozzarella, diced

¼ C Asiago cheese, grated

1 tsp kosher salt

1 tsp freshly cracked pepper

1 Tbsp finely chopped parsley

1 Tbsp fresh basil, thinly sliced

olive oil for frying

For the batter:

¾ C all purpose flour, plus extra for dredging

2 C sparkling water

1 tsp kosher salt

For the tomato sauce:

1, 28 oz. can good quality Italian crushed tomatoes

2 cloves garlic, peeled and finely grated

3 Tbsp extra virgin olive oil

salt and freshly cracked pepper to taste

pinch of crushed red pepper flakes

Method

For the squash blossoms:

Combine the cheeses, salt, pepper and herbs in a bowl. Gently peel back enough of the blossom to be able to stuff about a tablespoon of filling (depending on size of the blossom) inside then fold the sides back up to cover.  Make the batter by gradually whisking the sparkling water into the flour until a thin batter forms. Season this with salt.  Heat a large skillet over medium heat and add enough olive oil to generously coat the bottom of the pan.  Dredge each stuffed blossom in enough flour just to dust it then dip it in the batter to lightly coat. Immediately place the blossom into the oil. Repeat with remaining blossoms and fry until golden brown on all sides. Remove from the oil and place on a paper towel lined plate. Season with salt immediately. The fried squash blossoms can be kept warm in a 250 degree oven for up to 10 minutes before serving.

For the sauce:

Heat the crushed tomatoes in a medium saucepan until they reach a simmer. Allow to cook uncovered for about 10 minutes or until half of the liquid has evaporated and the tomatoes begin to thicken. Turn the heat off then stir in the grated garlic and olive oil. Season with salt, pepper and red pepper flakes.