Featured Cookbook

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1. Lemon Caper Chicken Piccata and Portobello Mushrooms

2. Lemon Cream Capellini

Book Description

This menu cookbook from Holly Rudin-Braschi is the first ever written specifically for electric tabletop grills and provides everything the home cook needs to make delicious and healthy meals using their particular type of indoor grill. Beginning with the basics of all types of tabletop grills on the market and the special techniques used for each one, GRILL POWER goes on to cover a broad range of dishes

... (more)

Grill Power: Everything you need to know to make delicious, healthy meals on your Indoor Electric Grill

Authors: Holly Rudin-Braschi,Holly Rudin-Braschi

Date: September 2000

ISBN: 1928998372

Publisher: Q V C Publishing

Paperback

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Servings: 4 scant (1 cup) servings

• Pasta

• 1/2 pound capellini or spaghetti

• 2 teaspoons olive oil

• 1/2 teaspoon salt

• Sauce

• 2 tablespoons light butter

• I/8 teaspoon white pepper

• 1/4 teaspoon light salt

• Pinch of nutmeg

• 1 cup low-fat or nonfat sour cream

• 1 tablespoon lemon juice

• 1/2 cup shredded Parmesan cheese

1. In a 4- to 5-quart pot, bring very hot tap water, salt and oil to a rolling boil over high heat with the cover on. (The cover helps the water boil faster because the steam is trapped.)

2. When water is boiling, add the pasta. Part of the pasta will be sticking out of the pot. Stir gently until the pasta softens and all the noodles fit in the pot. Cover the pot and bring the water back up to a boil, about 1 to 3 minutes. When the water begins to boil again, take the cover off, and cook for 8 to 12 minutes until tender but slightly chewy (al dente). Since cooking times vary per brand, read the package for exact timing.

3. When pasta is done, drain immediately in a large colander.

4. While the pasta is cooking, melt the butter in a 1-quart saucepan over medium low heat. Whisk in the pepper, salt and nutmeg. Cook for 1 to 2 minutes.

5. Measure the sour cream, lemon juice and Parmesan into a 2or 3-cup bowl or measure. Whisk the butter mixture into the sour cream.

6. Using a rubber spatula, fold the lemon cream sauce into the hot pasta right before serving. Cover to keep warm if chicken and mushrooms are not quite done.

More From This Book:

1. Lemon Caper Chicken Piccata and Portobello Mushrooms

2. Lemon Cream Capellini

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