The Unintentional Zero Carb Pasta.

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The Unintentional Zero Carb Pasta.

Hey folks! It's your saucier Michael here again and this week's gonna be so much better than last! Why you ask? Well, my tomatoes arrived on time to start with and the sun's gonna be out all week long! Obviously, not including today. Today actually sucks (hope you're all indoors) but the forecast for the rest of the week looks bright and warm. As it should be. It's summer! Sunny warm weather brings more bounty to the farmers market. Like zucchini, green and yellow ones along with their beautiful flowers (which are delish all fried up in a fresh summer herbs batter. That recipe is coming soon!). Look around you tomorrow at Union Square Greenmarket. The farmers' tables are starting to overflow with so many yummy colors of the rainbow. Did you know eating colors of the rainbow is good for you?It's true. Colored veggies and fruits equals good health.

All this talk of colors is very fitting for World Pride NYC happening this week (BTW). I'm talking rainbows and glitter galore folks. It's a pretty big deal. You may also see a unicorn (or two or THREE even) with rainbow colored wings running around. Who knows? Anything's possible during Pride celebrations. It's a time to reflect and be happy and proud of who you are! Happy Pride Everyone!        


This week's recipe was inspired by the colors of the rainbow and features summer zucchini (the unintentional ZERO CARB pasta) paired with our Rustic Marinara. As many of you already know, the main difference between our Rustic Marinara to our other sauces is we make it chunky WITH garlic. Very old style like as if you were cooking a pot of sauce yourself at home. Roughly chopped by hand along with fresh (and not at all overpowering) garlic flavor. Ya know, the way Italians originally intended.  
 
Pick up a jar (or 2) of our Rustic Marinara this week at Union Square Greenmarket or at our ONLINE SHOP. We ship nationwide! 

Check out our farmers market calendar for dates.

See youWednesday, Friday and Saturday this week atUnion Square Greenmarket.

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Strangled Priests.

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Strangled Priests.

Hey folks! It's your personal saucier Michael here and this week's gonna be CRAZY busy for us at the Saucery. Unfortunately, we received a late shipment of tomatoes (yes, I do get fresh tomatoes this time of year from local farms). Like TODAY late, which means we have to process all these tomatoes tomorrow and Thursday which changes our production schedule a bit BUT we're professionals and will get the job done (we've also been here many times before so we know the drill). All that said, I'll be bringing plenty more sauces on Friday and Saturday later this week. 

Getting this late shipment of tomatoes reminds me of how many of you always ask me "what's the difference between your sauces and the ones at the grocery store?" Well, for one thing, we use REAL tomatoes (skins and all). So real in fact, if we don't process them right away they can all potentially go to waste. The sauces at the grocery store typically use tomato paste, water and sugar all usually imported from China (combined with loads of sodium to boot). Sugar and sodium do an awesome job at masking anything. They also do a great job at raising your blood pressure so I wouldn't make it a habit. Overall, it's a pretty bad scene in most pasta sauce aisles is what I'm getting at here and that's just one of the many differences between City Saucery and those other guys. Oh, also, if we don't receive our small weekly shipments on time, like today, we're pretty screwed with getting certain flavors jarred and sealed for you. Because we do not have a massive facility to produce thousands of units of product, we're limited with what we can achieve. Limited or not, though, when we do have what we need in our kitchen, we'll continue producing delicious and fresh sauces for you all to enjoy. And we know you all enjoy them immensely. This is another (significant) difference between us and the other sauce companies 

All this said, the main, and most important difference between our sauces and the ones at the grocery store is that I'm making it with my family. We're not pushing a mindless cooking show on you or promoting our overpriced and hyped restaurant. We are a small family business jarring fresh and local tomatoes for the American pantry. We understand that you have a very busy lifestyle and require only the best when you sit down to feast with your loved ones. Why should you worry about that too? You have enough to take care of during the day. Let us do it for you. It's a pretty sweet deal having your own saucier, no? Just embrace it already. We love making them for you.   

This week's recipe features swordfish (the steak of the sea) paired with our Seaweed Marinara. As many of you already know, the Seaweed Marinara is a very unique sauce and a personal fav of mine to pair with seafood. Try to find the strozzapreti pasta suggested with the recipe since it's pretty ideal with this dish. It also means "strangled priests." I mean, need I say more? Those Italians though! Am I Right?  
 
Pick up a jar (or 2) of our Seaweed Marinara this week at Union Square Greenmarket or at our ONLINE SHOP. We ship nationwide! 

Check out our farmers market calendar for dates.

See youWednesday, Friday and Saturday this week atUnion Square Greenmarket.

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Ragù vs Bolognese.

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Ragù vs Bolognese.

For those of you who don't know, the word "ragù" is the Italianized version of the French "ragout" (a highly seasoned dish of meat cut into pieces and stewed with vegetables. The addition of tomatoes would come later.) The French influence on Southern Italy's master chefs inspired them to create very decadent meat-based sauces for the very wealthy that would eventually include tomatoes. Ragù is also the word my parents use when cooking up a meat-based sauce. They would never call it a "Bolognese" because that's just not the city they hail from and that's precisely what a Bolognese sauce is. A meat-based sauce from the city of Bologna. Don't get me wrong. I love Bologna and have been many times and will return BUT my heart will always belong to "ragù." It's in my blood and honestly, it's just easier on the tongue. 

One of the best sauces we make here at the Saucery that pairs beautifully with proteins, in general, is our NEW Roasted Eggplant Sauce. Not sure why exactly but it just works really well with meats. This is what I've been telling customers at Greenmarket since we first started bringing them in recently. Have any of you paired our Roasted Eggplant Sauce with meats at all? I'd love to know.      

This week's recipe is a delicious smoky eggplant ragù with pork and pappardelle pasta. A delicious and hearty recipe to cook up (maybe) for dad this Sunday? Or, just for your own decadent dinner to feast on at home. Why not? You deserve it!

Pick up a jar (or 2) of our Roasted Eggplant Sauce this week at Union Square Greenmarket or our ONLINE SHOP

Check out our farmers market calendar for dates. 

See youWednesday, Friday and Saturday this week atUnion Square Greenmarket

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All Cooks Know How to Ratatouille.

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All Cooks Know How to Ratatouille.

Did you know we're your very own personal cooks? No, really. Think about it, all of our sauces have so much going on inside each individual jar that they actually help cut down your cooking time by probably more than half. Is that fair to say? All that said, we're totally flattered that you trust us, weekly, to bring home our healthy and delicious sauces to share with your family and friends. It means a lot to us and we know it means a lot more to you each time you purchase a jar of our fresh and handcrafted sauces with so much going on inside each jar.  Like I always say: "You're all very busy so let me do the cooking for you. I'll be your personal saucier." 

This week's recipe is the classic Ratatouille (with a twist of course). A recipe hailing from Provence near the Mediterranean Sea, ratatouille is a bright and chunky vegetable stew, rich with olive oil and fragrant with garlic and fresh herbs. Making it usually takes a bit of time, but by using our Leafy Greens Sauce, and chopping all the veggies involved freestyle, cooking time has now been reduced significantly (Remember how this email began? Re-read above).  

Pick up a jar (or 2) of our leafy tomato sauce with benefits this week at Union Square Greenmarket. We're also bringing back our Seaweed Marinara and Vegan Vodka Sauce.

Check out our farmers market calendar for dates. 

See youWednesday, Friday and Saturday this week atUnion Square Greenmarket

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Quintessential Summer Soup.

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Quintessential Summer Soup.

I’ve been a huge fan of this refreshing, chilled, Spanish tomato soup for years.  But when visiting Andalucia, Spain (the region where gazpacho originated) years ago I became obsessed. In Spain, gazpacho is available just about everywhere you turn — from restaurants, to bars, to coffee shops, to every little supermercado you pass by. And the tomatoes are so unbelievably ripe, delicious and RED! 

Various parts of Spain are proud to have their own spin on the classic as well.  Not to mention all of the various extra fruits and veggies and seasonings depending on where you are in the country.  That said, though, there are so called few keys to making "authentic," delicious, classic gazpacho on which most people in Spain would all agree (and that's very rare). I don't care much for authenticity with food in general because I personally believe it doesn't exist, but that's for another time and email. 

Gazpacho is the quintessential seasonal summer soup because of all the ingredients involved.  Plus, the soup is traditionally made with completely raw ingredients, so there’s zero need to heat up your kitchen by turning on the stove. And, uhm...it's chilled! Just prep your ingredients on a cutting board, then your blender or food processor will take it from there. Furthermore, using our Crushed (RAW) Tomatoes and spicy Tomato 'Nduja (if you're feeling spicy of course) makes this recipe that much easier for you all to blend up any time this warm season. Enjoy!  

Check out our farmers market calendar for dates. 

See youWednesday, Friday and Saturday this week atUnion Square Greenmarket

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Brava, Patata!

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Brava, Patata!

I've done this a few times now and honestly, I cannot stop! It's optional of course, but I highly recommend it. The Tomato 'Nduja sticks to the PATATAS so good! 

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Sloppy Italian Finger Food.

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Sloppy Italian Finger Food.

I usually compare artichokes to chicken fingers or just finger food in general because like all finger foods you eat them with your hands and it's kinda sloppy and kinda fun all at once. 

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Enough Protein Already!

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Enough Protein Already!

I've been asked to send some "easier" recipes lately and not because you don't like what I've been emailing you every week, but because an easy meal to cook up is always appreciated. I gotcha! Pasta Cabonara with spicy Tomato 'Nduja it is! This is about as easy as it gets for a delicious weeknight (and quick) meal at home folks. Pasta Carbonara uses guanciale or pancetta but you can totally use bacon if you can't find the other two. Trust me, it works, I've tried it myself and...YUM!  It also either uses spaghetti or bucatini. I prefer spaghetti because I find bucatini to be slippery and messy. No thanks! My parents could never get me to eat bucatini without a frown.

The twist with this recipe is using our spicy Tomato 'Nduja for that extra umami and salami quality to an already protein-rich dish. Tomato 'Nduja pairs beautifully with pasta carbonara as with so many other dishes. It truly is an 'everything sauce.' I wrote down 2 tablespoons of spicy Tomato 'Nduja, but you can totally add 4 tablespoons instead + extra for serving (I always add more since I do prefer it spicy myself).

Pick up your very own spicy Tomato 'Nduja as well as our NEW sauces (see list below) Wednesday and Saturday this week at Union Square Greenmarket. We will not be attending Friday's market. 

Buon appetito! 

If you have a recipe using any of our products and would like to share, please send it to us. We love hearing from customers who use our products for ANY dish they cook up at home. Also, we'd love to feature you and your recipes on our website (with your permission of course).


Check out our farmers market calendar for dates. 

See you Wednesday and Saturday this week at Union Square Greenmarket.

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