So, a friend is wearing a great necklace or this pair of exotic, lovely earrings, and you ask her where she got them. “Oh, this great store!” she tells you. “An amazing place! You’d love it!” Turns out that incredible store is in New Mexico. Sound familiar?

Inaccessibility is not the problem with my favorite condiment. The fabulous oils and sauces by the Galena Canning Company hail from the small town of Galena, Illinois, about three hours from Chicago. But you don’t even have to go that far. Here’s their website.

The place is a cook’s paradise: they’ve got top-quality sauces, oils, spreads and relishes. But why am I crowing about them here? Here’s what’s truly impressive: They make every product on-site. If you pay a visit to their store, Chef Ivo is right there to consult with you, or tempt you to try his latest hot sauce. There are samples of everything on display, and I love to taste before I buy.

And last but certainly not least, they have my Roasted Garlic Olive Oil. I cook everything with this. It adds a smooth garlic flavor to dishes. They’ve also got its cousin, the a Roasted Garlic Dipping Sauce, which is a great appetizer served simply with a good crusty french bread. So, if you are ever in the neighborhood, do yourself a favor and discover all the culinary delights at Galena Canning Company.

Happy Cooking!

Chef Alekka

The most common question I get, is “What is your favorite thing to cook at home?”

Of course, I’d like to say that after working a 12-hour day in the kitchen, I love to go home and whip up a batch of Cabernet-Braised Short Ribs with Gorgonzola Polenta followed by Creme Brulee all served with a nice bottle of wine!

Not quite.

Like most people who live in the real world, I like the food I cook at home to be simple, fast and good. Here is a recipe for those nights when you just want to throw a bunch of pantry items in a pot, toss in some veggies, turn on the heat on call it a day.

The secret’s, as they say, in this dynamite sauce. Make a big batch and freeze the rest. (Or eat it again the next day. This sauce always tastes better when the flavors have time to marinate.) You can also use it as the sauce for lasagna.

The point is, it’s fast, easy, and good.

Happy Cooking!

Chef Alekka

Alekka’s Spaghetti Sauce

This is a hearty sauce, so I recommend serving it over fettuccine. The rule here is, the thicker the sauce, the wider the noodle.

If you happen to have some leftover dry red wine lying around, toss in a couple of cups. It’ll make the sauce even richer.

In a heavy-bottomed sauce pot, saute the garlic, onion and bay leaf in one tablespoon of olive oil, until the onion is transparent, about 3-4 minutes. Next, add the spaghetti sauce, diced tomatoes, wine (if using) and cooked ground beef. Season with salt, pepper and oregano. Let simmer for 10 minutes, stirring occasionally to prevent sauce from sticking to bottom of the pot. Last, stir in the tomato paste and let simmer until you feel like eating. For me, this is about another 15-20 minutes. Remove bay leaf and serve over fettuccine. Sprinkle on some grated parmesam or Asiago cheese and enjoy!