Fancy Pants Charlynn

So I just found out my friend Charlynn has a blog she's been keeping for a little while now. It is too funny; you really should check it out. Among other things, she talks about her adventures in trying new recipes that her husband Eric will eat.

So, first, let me tell you why Charlynn is one of the most incredible people I know. This girl is SMART. I had known her for quite a while before she even hinted at the fact that she was one of those people who graduated super early from high school and consequently went on to college and law school. She's gorgeous--like, Lauren Bacall circa 1946 gorgeous. She's crafty. She's wonderful with children. Apparently, she's also an accomplished cook. And to top it all off, she's one of the most selfless, friendly, and loving people I know. One is always hearing tale of her good deeds (and not from her). She exudes awesomeness. Or, like my brother Kenny might say, being with her is like Tuesdays and rainbows.

Anyway, her adventures in cooking have got me thinking that I ought to post some of the favorites around the Tingey household in Charlynn's honor. Not that she has to try any of these recipes, but it's always fun to see what other people are up to culinarily.

Giada's Marinara Sauce. THE best marinara I've ever tasted anywhere in my entire life. This stuff is so good, I'd eat it without pasta, and have on several occasions. Never served this to someone who didn't like it, and really, who doesn't like spaghetti and marinara? I will say that sometimes I add more carrots and celery because it make the sauce good and hearty, but making it per the instructions is entirely fabulous. I don't add very much salt, because I find the salt deadens the amazingly fresh taste. And my friend Whitney, who served her mission in Italy, told me about authentic Italian marinara, and this recipe looks like it's the real deal based on what she told me.

This is from her cookbooks, but it's also published on the Food Network Web site for everyone to see, so I hope it's OK that I'm re-publishing it here:

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 celery stalk, finely chopped
• 1 carrots, peeled and finely chopped
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 (32-ounce) cans crushed tomatoes
• 1 dried bay leaves

Directions

In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.

(The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)