Recipe(tried): This Weeks Winners

   *** This Weeks Winners ***

# 1 - Pasta with homemade tomato sauce

Being that it was Christmas Day, and all the stores were closed in my neighborhood, I couldn't make the meal I wanted to make. So I made pasta. The original recipe for this came from a new book called Cooking at Lake House by Trudy Styler (Mrs. Sting). It is a beautiful book with fabulous pictures and the recipes all sound really good. I took the basic idea here and adapted it for my kitchen and what I had on hand. It came out so good. DH loved it.

Linguine with Tomato Sauce
Recipe By : RisaG
Servings : 6 

 3 tbsp olive oil
 1 small onion -- diced
 2 cloves garlic -- finely chopped
 4 sprigs fresh basil + 10 basil leaves -- + extra for garnish
 2 28 oz cans plum tomatoes
 3 tbsp heavy cream
 2 tbsp unsalted butter
 1/8 tsp red pepper flakes
 1 tsp salt -- + cooking pasta
 1 lb dried linguine -- * see notes
 3 1/2 tbsp Parmigiano Reggiano -- freshly grated

In a medium sized heavy saucepan, place the olive oil, onion, garlic and the sprigs of basil. Cook, stirring frequently, over medium-low heat for about 5 minutes or until the onions are translucent.

Meanwhile, pass the tomatoes and their juices through a food mill to puree them. Add them to the onion mixture and cook for 40-45 minutes, stirring occasionally, until the mixture thickens. Remove the basil sprigs then add the cream, butter, red pepper flakes and salt, stir and cook for another 10 minutes. Remove from the heat and set aside.

In a large pot of boiling water, add salt and cook pasta until al dente, about 6 minutes. Drain, reserving 1/2 cup of cooking water.

Stir the reserved water into the tomato sauce. Add the cooked pasta, Parmigiano Reggiano and the torn basil leaves and toss to combine. Serve garnished with the extra cheese and basil leaves.

Risa's note: I also served it with some fresh Italian bread that I warmed up.

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I used 2 fresh plum tomatoes, finely chopped & pureed and added it to one 14 oz can of diced tomatoes with mild green chiles instead of the 2-28 oz cans. I also added in some crushed tomatoes I had from the other day. It made about 28 oz all together. I also used Land O'Lakes Fat Free Half-and-Half instead of the heavy cream.
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# 2 - Vegetarian Gumbo

I found this recipe in The Route 66 Cookbook. It is from a defunct vegetarian
restaurant in Oklahoma along Route 66. The only thing I would change is I would
cook the rice separately and add it at the last moment. It got too mushy. Otherwise
it was quite flavorful. I also might add some hot sauce or some chopped jalapenos
along with the other chiles.

Middle Path Gumbo (variation)
Recipe By : Middle Path Cafe, Route 66 Cookbook, p. 75
Servings : 12 

 1/3 cup raw brown rice
 7 cups water
 1 1/2 tsp vegetable bouillon
 1/2 cup green pepper -- diced
 1/2 cup celery -- chopped
 1/2 cup onion -- diced
 1 1/2 tbsp butter or margarine
 1 1/2 cups fresh tomatoes -- chopped*
 1/2 cup green chiles -- chopped**
 2 cups tomato sauce
 1 tsp salt
 1 tsp black pepper
 1/2 cup corn
 2 cups okra (fresh or frozen) -- sliced

In a skillet, stir-fry rice without oil until golden. In a large pot, combine water and bouillon and bring to a boil. Add rice and simmer. In skillet, saute green pepper, celery and onion in butter or margarine until tender-crisp. Add tomatoes and chiles and bring to boil. Add to rice in soup pot.

Add salt, pepper and tomato sauce; simmer until vegetables are tender. Add corn and okra and simmer until done. Garnish servings with parsley if desired.

Risa's note: Variation on garnish, use cilantro.

* I used a can of diced tomatoes. 

** I used a 4 oz can of chopped green chiles.

Middle Path Cafe was a vegetarian and health food restaurant at 11th and Yale Avenue where the Golden Drumstick was from the late 40's to the 60's. It was a victim of the oil recession in the 70's but its food is well remembered. "The recipe makes a thick soup. Thin it with broth it you like. Vegetable stock may be substituted for the water and bouillon."
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# 3 - Burritos

I had a little bit of ground beef in the freezer so I defrosted it and made
these terrific burritos. These came out delicious.

I served one for each person and on the side were kernel corn with some tomatoes
in it and a glob of refried beans.

RisaG's Beef & Potato Burritos (GF Grill/Microwave)
Recipe By : RisaG
Servings : 2 

 1/2 cup Frontera Roasted Poblano-Tomato Sauce -- or taco sauce
 1/2 recipe Taco Filling

TACO FILLING:
 1 cup mashed potato -- from potato flakes*
 1/4 lb ground beef
 1/4 tsp garlic powder
 1/2 tsp black pepper
 pinch Mexican oregano -- crumbled
 1 tsp ground chile powder -- or pure chiles
 1/2 cup Monterey Jack cheese -- grated

Monterey jack cheese -- for garnish
 fresh cilantro -- chopped for garnish
 sour cream (low fat or fat free ok) -- for garnish
 salsa -- for garnish
 hot chiles -- chopped for garnish
 2 flour tortillas -- burrito-style
 tomato sauce

Make taco filling: Place ground beef in a large microwaveable container. Cook on HIGH for 1 minute. Stir and break up lumps. Cook on HIGH for another 2 minutes. Stir well and break up more lumps. Cook on HIGH one more time, for 1 minute, until meat is no longer pink. Set aside and let cool a bit.

When cool, add mashed potatoes, garlic powder, black pepper, mexican oregano and ground chile powder (or pure chile). Stir well. The potato is the binder for the taco filling. 

To make burritos: Put one tortilla on work surface. Cover the whole thing with 1/2 the poblano sauce. Cover with 1/2 cup of the taco filling. Sprinkle some chopped cilantro on top and then a sprinkling of cheese. Fold in half. Do this with all the ingredients until it is all finished.

Preheat George Foreman grill and toaster oven or regular oven (350 F). When hot, place one burrito in GF Grill. Close and grill for 3 minutes until you have some nice grill marks. Then remove and place on pan for toaster oven or a baking sheet for the oven. Cover the burrito with some of the tomato sauce and another sprinkling of cheese. When all burritos are finished in GF Grill, place on sheet. Place in oven. Bake for 5 minutes until cheese is melted (you can do the whole thing in the oven if you wish. Don't preheat the GF Grill. Just place the burrito on the baking sheet and cover with the tomato and the cheese. Bake for alotted time but you won't have the nice grill marks).

Place one burrito on each plate and garnish the way you like - chopped cilantro, sour cream, salsa, whatever. Serve with refried beans and sauteed corn with tomatoes or corn-on-the-cob.

NOTES : * I made enough mashed potatoes for 2 servings from Pillsbury Mashed Potato Flakes (or whatever it is called). 
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# 3 - Salmon

Another wonderful recipe from Southern Living Annual 1998. The fish came out flaky
and the sauce was very tasty (altho' quite fattening). 

Broiled Salmon with Dijon-Caper Cream Sauce
Recipe By : Southern Living Annual 1998, p. 329
Servings : 6 

 6 (6 oz) fillets salmon
 1/2 tsp salt
 1 tsp pepper -- divided
 6 tbsp Dijon mustard -- divided
 8 oz container sour cream
 3 oz jar capers -- well drained

For fish: Sprinkle fish with salt and 1/2 tsp black pepper; brush fish with 2 tbsp mustard. Place on a lightly greased rack in a broiler pan. Broil 5-1/2 inches from heat (with electric oven door partially open) 7 minutes or until fish flakes easily with a fork.

For sauce: Combine remaining pepper, remaining mustard, sour cream, and capers. Serve over fish with steamed carrots, salad and rolls. Makes 6 servings (this all according to recipe). I served it with a salad and some roasted potatoes.

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# 4 - White Chili

Another wonderful recipe from Southern Living Annual 1998. A white chili, the only color in it is the green chiles. Very good with some white rice.

White Christmas Chili
Recipe By : Southern Living Annual 1998, p. 266
Recipe by Tina Fortier-Bording Vanderwall, Sherrill, NY
Serving Size : 10 

 8 skinned & boned chicken breast halves
 2 med onions -- chopped
 2 cloves garlic -- minced
 1 tbsp vegetable oil
 2 14.5 oz cans chicken broth
 4 15 oz cans cannellini beans -- rinsed & drained
 2 4.5 oz cans chopped green chiles
 1 tsp salt
 3/4 tsp dried oregano
 1 tsp ground cumin
 1/2 tsp chili powder
 1/2 tsp ground black pepper
 1/8 tsp ground cloves
 1/8 tsp ground red pepper
 Toppings:
 sour cream
 shredded Monterey jack cheese
 chopped cilantro

Cut chicken into bite-size pieces.

Saute chicken, onion, and garlic in hot oil in a Dutch oven over medium-high heat 10 minutes or until chicken is done. Stir in broth and next 10 ingredients. Bring to boil. Cover, reduce heat and simmer 30 minutes. Serve with desired toppings.

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# 5 - New Years Eve Spread

Every year I make a spread of food that we can nibble on all night
long without me having to cook every dish separately and have to
clean up everything at one time. There is only one thing that is
pretty much the same - I always make long noodles of some kind
Otherwise everything is different. This year I mixed a few different
ethnic groups just for fun. This was the spread:

Caesar Salad with Red Chile Croutons and Spicy Caesar Dressing
Recipe By : Bold American Food by Bobby Flay, p. 51
Servings : 4 

Salad:
 4 cups green romaine lettuce -- inner leaves only
 1/2 cup Spicy Caesar Dressing (see recipe below)
 Red Chile Croutons (see recipe below)
 1/4 cup parmesan cheese -- freshly grated
 12 leaves red romaine lettuce -- if available
 12 anchovy fillets

Spicy Caesar Dressing:
 1 tbsp prepared mayonnaise
 1 tsp Dijon mustard
 1 tsp freshly ground black pepper
 1 tsp canned chipotle chiles -- pureed
 1 tsp Worcestershire sauce
 drop Tabasco sauce
 1 tbsp lime juice
 1 tsp capers
 10 anchovy fillets
 8 cloves garlic -- roasted
 1 1/2 cups olive oil
 1 tbsp red wine vinegar

For Red Chile Croutons:
 8 slices French bread or Italian bread -- 1/2" thick
 1/4 cup olive oil
 1 tsp ancho chile powder
 salt and pepper -- to taste

For salad: Place the green romaine in a large bowl, add the dressing, croutons, and half the parmesan, and toss together.

Divide the salad among 4 individual bowls, sprinkle with the remaining parmesan, and arrange the red romaine leaves, if available, in the center of each serving. Sprinkle the anchovies around the edge of the salad. Makes 4 - first course servings.

For croutons:
Preheat the oven to 350 F. Toss the bread with the olive oil and place on baking sheet. Sprinkle with the ancho chile powder and salt and pepper to taste. Bake for about 7 minutes, or until lightly browned. Makes 4 servings.

For dressing:

Put all the ingredients, except the oil and vinegar, in a food processor and process until coarsely blended. Transfer to a mixing bowl.

Slowly mix in the oil, then mix in the vinegar. If the dressing is very thick, mix in a little water. (May be prepared up to 1 day ahead. Refrigerate in a squeeze bottle.) Bring to room temperature before serving. Makes 2 cups.

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Hot Crab Dip
Recipe By : A Taste of the Treasure Coast, p. 40
Servings : 15 

 2 (8 oz) pkg cream cheese -- softened
 1 16 oz carton sour cream
 2 6.5 oz cans minced clams -- drained & rinsed
 8 scallions -- finely chopped
 1 tbsp Worcestershire sauce
 1 clove garlic -- minced
 2 drops hot pepper sauce
 1 round loaf rye bread, sour dough or pumpernickel

Cut off the top of the bread and hollow out saving top and being careful not to puncture crust. Blend together cream cheese and remaining ingredients. Let stand a few minutes. Fill bread with clam mixture. Replace top and wrap in foil. Bake at 300 F for 3 hours. Serve hot with Armenian crackers, bread cubes or any favorite dipping snacks.

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Cool Noodles with Spicy Sesame Sauce
Recipe By : Taste by David Rosengarten, p. 30
Servings : 6 

 2 tbsp sesame seeds
 2 tbsp Chinese sesame paste -- or smooth peanut butter
 4 tbsp sesame oil
 2 tbsp dark soy sauce
 1 tbsp chili paste -- or more depending
 2 tbsp rice vinegar
 2 tsp sugar
 1/2 tsp MSG -- optional
 12 oz fresh or dried Chinese wheat noodles -- or spaghetti
 fresh cilantro -- for garnish

Toast the sesame seeds over medium-high heat in a heavy saute pan, just until they start to darken (about 2minutes). Remove from the pan and reserve.

In a mixing bowl, combine the sesame paste (or peanut butter), 2 tbsp sesame oil, soy sauce, chili oil or paste, vinegar, sugar, MSG (if using). Stir well to blend, taste for seasoning, and reserve.

In a large pot of boiling water, add salt and cook the noodles (fresh ones will take a minute or two, dried ones will take longer.) When the noodles are just cooked, pour them into a colander, and toss immediately with the remaining 2 tbsp of sesame oil. Place the noodles in the mixing bowl with the reserved sauce, add the sesame seeds, and toss well to blend. Hold until the noodles cool to room temperature.

Place the noodles on a platter, garnish with cilantro leaves, and serve.

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Calamari Soffocato
Recipe By : Nana (renzo's grandma)
Servings : 6 

 2 lb squid
 3 tbsp butter
 1/4 cup olive oil
 3 cloves garlic -- minced
 1 tbsp fresh basil -- chopped
 1 tbsp parsley -- chopped
 salt and pepper
 1/8 tsp red pepper flakes
 1/2 cup dry white wine

Clean the squid, rinse, pat dry and cut in 1" rings (or buy frozen calamari cut in rings already and let defrost). Cut large tentacles in 1/2, otherwise leave them whole.

Melt butter and oil in large saucepan.

Saute (do not brown) the garlic.

Add the squid, basil, parsley, salt and pepper and red pepper flakes.

Cook for 5 minutes.

Add 1/2 cup wine, cover and let it heat up. Do not overcook.

NOTES : From renzo's website. From her dinner for Christmas Eve.