Pasta in Homemade Tomato Sauce with Panko-Crusted Fried Goat's Cheese Patties

This recipe is a staple in my cooking repertoire. First of all, a friend convinced me a few years ago that pasta sauce is something that should be made, not purchased in a jar. And she was right - it tastes way better and really is dead simple. You can make something yummy with either just a few ingredients or any number of ingredients and variations on these. It's one of those things that you'll make a few times and then sort of hit a stride with.

But the special thing about this recipe is the Panko-crusted goat's cheese patties. Golden and crispy on the outside and soft on the inside, they really are close to earthly perfection. Like, sometimes, when life is bumming me out, I can just think of these and know for sure that it's all worth it. Plus, if I make it for company they're always all 'ooh la la' and 'yummmm'.

Dynasty Brand Panko

Panko is a Japanese-style bread crumb that is crunchier than standard bread crumbs due to its coarse texture. It would be better described as bread 'flakes' than 'crumbs'. It is most often used to make tempura. I use it anytime I bread something, be it these patties or chicken fingers. You can find Panko at most well-stocked grocery stores in the 'international' section. If you're in Toronto you'd be best off going to Loblaws or a Japanese store (I like Sanko at 730 Queen Street West).

Sauce

Necessary:
Canned tomatoes
Tomato paste
Salt and pepper
Sugar

Optional:
Onions
Garlic
Other veggies, chopped to your liking
Basil
Oregano
Other herbs
Balsamic vinegar (adds 'depth' or whatever the kids are calling it)
The kitchen sink (OK fine, anything but that)

Mix all ingredients to taste and let simmer until thickened. If you are going to add onion or other veggies saute them on their own a little first and then dump in the canned tomatoes. Oh - and apparently when tomato seeds simmer they have a tendency to turn bitter. For this reason, my friend told me, you should buy canned whole tomatoes and leave them whole (protecting the seeds) while the sauce simmers. Once all the liquid has thickened up you crush them. I use a potato masher.

Goat's Cheese Patties

Pre-Dip

Post-Dip

Seriously, do those look yummy or what?

Form little balls (like, smaller than a golf ball) with goat's cheese and then flatten them between your palms.
Dip into egg and then bread crumbs mixed with a little salt and pepper. You'll want to sort of press the patties into the crumbs to get a good coating.
Fry in oil on med high heat until golden brown on both sides.
Serve over pasta.

I keep meaning to try putting these on a salad....

Meat and Potatoes

This weather is making me want to eat stuff like this:

Beef, Carrot, Potato and Onion Stew.
(ready to be cooked)

Here's what you need to make it:
Stewing Beef
Carrots
Onion
Potatoes
Wine or beer or broth plus water
Thyme
Herbs de Provence
S&P
Oil
Flour

Golden brown things taste yummy: Caramelization
That's why you want to brown the meat first.
Like this:
Mix flour, salt and pepper in a bowl.
Or, better yet,  a container with a lid.
Toss or shake meat into mixture to coat.
Heat a pot to a med/high-ish temperature.
A heavy-bottomed pot works best.
Use your instincts/brains with the heat levels.
They will depend on your your stove.
We're going for golden, not blackened.
Heat a few tablespoons of oil.
Fry the meat in batches.
You want to be able to comfortably flip them.
And allow air to move in between them.
Move to a plate as each batch is done.
Doesn't matter if it all cools down.
You'll be left with a lovely crusty pot.

This is where the liquid comes into play: De glazing
I like red wine best, but anything will work fine.
I think I used broth the day I took that photo up there.
Just make sure you like the taste of what you use.
If you don't like to drink sweet red wine, don't cook with it.
Turn the heat up a little higher and pour in a glug of liquid.
Scrape the bits off the pot and help them dissolve.
Et voila - you have a lovely sauce.
Or, in this case, the foundation for a stew.

Turn down the heat.
Put the meat back into the pot and add the chopped veggies.
In this case I used mini potatoes and left them whole.
Sometimes I make the stew with just beef, carrots and onions.
Then, I serve it over mashed potatoes.
Add enough liquid to cover everything
It's ok to use some water.
Add herbs, if you like.  
Thyme, Herbs de Provence or Rosemary are nice.
With the right pot it can continue cooking in the oven.
But the stovetop will work too.
Just  be a bit more attentive and maybe stir it a bit more.
Either way, it needs to be cooked low and slow.
Stewing beef is tasty, but it's cheap for a reason.
Needs to be loosened up.

I usually use the oven method at 325 for about 2 hours.
Keep it covered.
Tin foil works.

Pointing out this cheap but yummy wine is about as original and cutting edge as eating a PB&J sandwich, but I'm slow to these things things and maybe you are too.

Fuzion Malbec. It's like, ten bucks.

Cheap enough to cook with, yummy enough to drink.