The Best Home Made Tomato Soup

I was raised on canned tomato Campbell's soup.  That's my go to in a tight spot along with a grilled cheese sandwich. I don't know about you, but I'm tired of the salt.  And then when you buy the lower sodium, it tastes like, well, low salt tomato soup.  Here's a recipe that I made tonight.  My suggestion is to double or triple the recipe.  Let it cool completely before freezing.  If you don't, the condensation will dilute the soup.  I used low sodium chicken broth and no salt canned tomatoes.  I then added sea salt to the right taste for my husband and I.  I served with grilled chicken cutlets on whole wheat buns smeared with goat cheese and topped with an arugula salad lightly dressed with an Italian dressing. I have an emulsion blender so no need to bring out the big Cuisinart.  

Serves 8.

Photo by Scott Phillips

more about:

• thyme 
 
• dill 
 
• chives 
• basil 
 
• plum tomatoes 
• onions 
 
• garlic 
• chicken broth 
• granulated sugar 
• olive oil 
 
• kosher salt 
• black peppercorns

• 2 Tbs. extra-virgin olive oil
• 1 Tbs. unsalted butter
• 1 large white onion, finely chopped
• 1 large clove garlic, smashed and peeled
• 2 Tbs. all-purpose flour
• 3 cups lower-salt chicken broth
• 28-oz. can whole peeled plum tomatoes, puréed (include the juice)
• 1-1/2 tsp. sugar
• 1 sprig fresh thyme
• Kosher salt and freshly ground black pepper
• 3 Tbs. thinly sliced fresh basil, chives, or dill, or a mixture of all three (omit if using one of the garnishes below)

TIP:

Be sure to purée in small batches and crack the blender lid slightly (or remove the center cap from the lid). Steam can build up once you start blending, and if the lid is on tight or the blender is overfilled, it will spray hot soup all over you and your kitchen. For protection, cover the top with a dishtowel while puréeing.

In a nonreactive 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.

Add the broth, tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.

Discard the thyme sprig. Let cool briefly and then purée in two or three batches in a blender or food processor. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary. Serve warm but not hot, garnished with the herbs or dolloped with one of the garnishes below.

Make Ahead Tips

This soup stores beautifully and tastes better the second day. You can keep it in the refrigerator as long as you bring it to a boil every two days. Or you can stash it in the freezer for up to three months.

Serving Suggestions

To add a creamy touch, try one of these garnishes:

Sour cream, goat cheese & Parmesan garnish: In a small bowl, combine 1/2 cup sour cream with 1/4 cup crumbled goat cheese. Add 1 Tbs. freshly grated Parmigiano-Reggiano, 1 Tbs. thinly sliced chives, and 1 Tbs. extra-virgin olive oil. Mix thoroughly and season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.

Crème fraîche, herb & horseradish garnish: In a small bowl, combine 1/2 cup crème fraîche with 1 Tbs. minced fresh dill and 1 Tbs. minced scallion. Add 1/2 Tbs. well-drained prepared white horseradish and mix well. Season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.

nutrition information (per serving):
Calories (kcal): 110; Fat (g): fat g 5; Fat Calories (kcal): 50; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 3; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 11; Polyunsaturated Fat (g):0.5; Sodium (mg): sodium mg 430; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 2;

Tilapia with Cilantro-Walnut Pesto

I'm not a big fan of tilapia.  But for those who might be on a budget, this is a great fish.  Just make sure the tilapia is farmed in clean waters and is not from Asia. You could substitute a good catfish if you wish.  Serves four.

• 1-3/4 cups lightly packed fresh cilantro sprigs
• 1/4 cup plus 1 Tbs. extra-virgin olive oil
• 3 Tbs. toasted chopped walnuts
• 1 lemon, half squeezed to yield 1-1/2 Tbs. juice, half cut into wedges
• 1 medium clove garlic
• Kosher salt and freshly ground black pepper
• 4 tilapia or other firm white fish fillets (about 1 lb. total)
• 2 Tbs. unsalted butter

In a mini food processor or blender, combine the cilantro, 1/4 cup of the oil, the walnuts, lemon juice, garlic, 1/4 tsp. salt, a few grinds of pepper, and 3 Tbs. water. Process until mostly smooth; set aside.

Pat the fish dry and season with 1/2 tsp. salt and 1/4 tsp. pepper.

Heat the remaining 1 Tbs. oil and 1 Tbs. of the butter in a 12-inch nonstick skillet over medium heat until the butter melts and its foam subsides. Cook 2 of the fillets, turning once, until browned and just cooked through, about 4 minutes total. Transfer to a platter, cover, and keep warm. Repeat with the remaining fish and 1 Tbs. butter, adjusting the heat as necessary.

Serve the fish with the pesto and lemon wedges.

nutrition information (per serving): 
Calories (kcal): 350; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 7; Protein (g): 24; Monounsaturated Fat (g): 15; Carbohydrates (g): 2; Polyunsaturated Fat (g): 5; Sodium (mg): 270; Cholesterol (mg): 70; Fiber (g): 1;

Crispy Fish Sandwiches with Wasabi and Ginger

I usually don't fry things but when it comes to a fish sandwich, frying is the only way to go.  I also love the Asian flavors in this dish. Wasabi and ginger are my friends...Wasabi paste can be found in the Asian section of your supermarket.

• 1/2 cup mayonnaise
• 1 medium lime, finely grated to yield 1/2 tsp. zest and squeezed to yield 4 tsp. juice
• 1-1/2 tsp. wasabi paste; more to taste
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 2 Tbs. soy sauce
• 1 cup panko
• 4 4- to 5- oz. boneless, skinless hake, haddock, or cod fillets (preferably 1 to 1-1/2 inches thick)
• 1/2 cup plus 1 Tbs. vegetable oil
• 1 tsp. finely grated fresh ginger
• 3 cups thinly sliced iceberg lettuce (about 1/4 head)
• 4 hamburger buns, lightly toasted

In a small bowl, combine the mayonnaise, lime zest, 1 tsp. of the lime juice, and the wasabi paste. Season to taste with salt, pepper, and more wasabi, if you like.

In a wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the soy sauce until combined. Put the panko in another wide shallow bowl.

Pat the fish fillets dry and lightly season with salt. Working with one fillet at a time, dip it in the egg mixture, letting any excess drip off, then coat with the panko, pressing the breadcrumbs onto the fish. Set each breaded fillet on a plate or tray as you finish it.

In a 10-inch nonstick skillet, heat 1/2 cup of the oil over medium heat until shimmering hot. Fry the fish, flipping once, until well browned and just cooked through, 5 to 8 minutes total. Transfer to paper towels to drain and sprinkle each fillet with a pinch of salt.

Meanwhile, in a large bowl, stir together the remaining 1 Tbs. lime juice, 1 Tbs. soy sauce, 1 Tbs. oil, the ginger, 1/4 tsp. salt, and 1/4 tsp. pepper. Add the lettuce and toss to coat.

Spread the wasabi mayonnaise on both cut sides of the buns. Put one fish fillet on the bottom of each bun, and then top with the lettuce and the bun top.

nutrition information (per serving): 
Calories (kcal): 650; Fat (g): 47; Fat Calories (kcal): 420; Saturated Fat (g): 7; Protein (g): 26; Monounsaturated Fat (g): 16; Carbohydrates (g): 31; Polyunsaturated Fat (g): 22; Sodium (mg): 1420; Cholesterol (mg): 140; Fiber (g): 2;

PHOTO: SCOTT PHILLIPS

Spaghetti with Grilled Ratatouille

I'm usually not a spaghetti eater without some kind of Italian sausage or meat on it.  But this sounded so good and as suggested, pair with a crostini, it would make a wonderful weekday meal or easy Sunday dinner.

Serves 4

• 1 lb. ripe plum tomatoes, halved
• 2 medium zucchini (about 12 oz.), trimmed and cut into 1/2-inch rounds on a slight diagonal
• 2 baby eggplants (about 12 oz.), trimmed and cut into 1/2-inch rounds on a slight diagonal
• 1 large red bell pepper (about 8 oz.), stemmed, seeded, and quartered
• 1 large red onion (about 1 lb.), cut into 1/2-inch slices
• 1 small head garlic
• 1/4 cup extra-virgin olive oil
• 1 tsp. herbes de Provence
• Kosher salt and freshly ground black pepper
• 3/4 cup pitted Kalamata olives
• 12 oz. dried thin spaghetti
• 2 Tbs. chopped fresh basil
• 2 tsp. chopped fresh marjoram
• 1/2 cup crumbled feta or goat cheese

Prepare a high gas or charcoal grill fire. Meanwhile, in a large bowl, toss the tomatoes, zucchini, eggplant, red pepper, onion, and garlic with 3 Tbs. of the oil, the herbes de Provence, and a generous sprinkling of salt and pepper.

Put the vegetables (tomatoes cut side up) and garlic on the grill in a single layer and cover. Grill the tomatoes without turning until their skins have darkened and their flesh is soft; grill the remaining vegetables, turning once, until grill-marked and tender, about 8 minutes. Transfer the tomatoes and garlic to a medium bowl. Transfer the remaining vegetables to another medium bowl and let cool briefly.

When cool enough to handle, very coarsely chop the zucchini, eggplant, bell pepper, and onion; return to the bowl and add 1/2 cup of the olives to the bowl.
Slip the garlic cloves out of their skins into a food processor. Add the remaining 1/4 cup of olives, the tomatoes, and the remaining 1 Tbs. of oil; process until smooth.

Meanwhile, bring 3 quarts of well-salted water to a boil in a large pot. Cook the spaghetti in the water about 1 minute less than the package timing for al dente texture. Reserve 1/2 cup of the water, drain the pasta, and return it to the pot.

Toss 1/2 cup of the tomato-olive sauce and the basil and marjoram with the warm vegetables in the bowl. Toss the remaining sauce and the reserved cooking liquid with the pasta; stir over low heat for about 2 minutes so the pasta absorbs some of the sauce. Divide the pasta among 4 plates, top with the vegetables, sprinkle with the cheese, and serve.

Serving Suggestions

Serve this hearty pasta dinner with Bruschetta with Rustic Green Olive Tapenade.

nutrition information (per serving): 
Calories (kcal): 660; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 6; Protein (g): 19; Monounsaturated Fat (g): 17; Carbohydrates (g): 86; Polyunsaturated Fat (g): 3.5; Sodium (mg):1260; Cholesterol (mg): 15; Fiber (g): 11;

PHOTO: SCOTT PHILLIPS

Steamed Salmon with Leeks, Shiitake Mushrooms and Soy

As I've said before, I use only wild caught salmon and that's simply because of the nutritional benefits. If you're on a budget Atlantic salmon would be a good substitute.  



Serves 4

• 4 6-oz. boneless, skin-on salmon fillets (about 1-1/2 inches thick; preferably wild-caught)
• 1/8 tsp. crushed red pepper flakes
• Kosher salt and freshly ground white or black pepper
• 1 Tbs. minced garlic (from 3 medium cloves)
• 1/2 cup halved and very thinly sliced leeks (white part only), rinsed (from 1 large)
• 2-1/2 oz. shiitake mushrooms (about 8 medium), stemmed and thinly sliced (about 1 cup)
• 1 Tbs. peanut oil
• 2 tsp. Asian sesame oil
• 1 Tbs. soy sauce
• 1 Tbs. chopped fresh flat-leaf parsley

Rinse the salmon and pat completely dry. Put the fillets skin side down in a shallow, 9-inch-wide, heatproof bowl or baking dish and let sit at room temperature for about 15 minutes.

Sprinkle the salmon with the red pepper flakes, 1/2 tsp. salt, and 1/8 tsp. pepper, and then sprinkle with the garlic, leeks, and mushrooms, in that order.

Add enough water to a 14-inch flat-bottom wok (preferably well-seasoned carbon steel) to measure 3/4 inch deep.

Put a 12-inch bamboo steamer in the wok. Cover the steamer and bring the water to a boil over high heat. Uncover, and then carefully set the bowl of salmon in the steamer. Cover the steamer and steam until the fish is just cooked through, 8 to 10 minutes. Check the outer pieces of salmon for doneness first by poking the thickest part with a chopstick or fork to see if it flakes. Using a spatula, transfer the outer pieces to a serving platter and continue to cook the inner two pieces for another 1 to 2 minutes, if necessary. Carefully remove the bowl from the wok and transfer the remaining salmon and any accumulated juice to the platter.

TIP:

If you don’t have a bamboo steamer, set a round metal rack with legs at least 1-1/4-inches high (so it’s elevated above the water) in the wok, put the bowl of salmon on the rack, and then cover the wok with its lid.

In a small skillet, heat the peanut and sesame oils over medium-high heat until hot but not smoking. Drizzle the salmon with the soy sauce, and then carefully pour the hot oil mixture over the fish—it’s likely to crackle and splatter a bit. Garnish with the parsley and serve immediately.

Serving Suggestions

Serve with Triple-Sesame Jasmine Rice.

nutrition information (per serving):
Calories (kcal): 350; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 3; Protein (g): 39; Monounsaturated Fat (g): 7; Carbohydrates (g): 5; Polyunsaturated Fat (g): 7; Sodium (mg): 560; Cholesterol (mg): 105; Fiber (g): 1;

PHOTO: SCOTT PHILLIPS

Summer Corn Soup with Crispy Prosciutto and Basil

• This is a bowl of deliciousness. This could also be served cold. Great for a ladies luncheon or summertime grill fest.  

Serves 4 as main course, 8 as a starter

• 3 very thin slices prosciutto
• 3-4 large ears fresh corn
• 4 Tbs. unsalted butter
• 1 medium yellow onion, chopped (about 1-1/2 cups)
• Kosher salt
• 2 cups lower-salt chicken broth
• 1-1/2 cups medium-diced peeled red potato (from 2 to 3 medium)
• Freshly ground black pepper
• 2 Tbs. coarsely chopped fresh basil

Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the prosciutto in a single layer on a small baking sheet and broil until it begins to curl, 1 to 2 minutes. Flip the prosciutto and broil until it appears dry-crisp and has curled a bit more, about 1 minute. Let cool, then finely chop or crumble by hand; set aside. Slice the kernels off the corn cobs for a total of 3 cups corn. Reserve the cobs.

In a medium Dutch oven over medium heat, melt the butter. Add the onion and cook until softened and slightly golden, 5 to 7 minutes. Season with a generous pinch of salt. Add 4 cups of water, the broth, potatoes, 1-1/2 cups of the corn, the cobs, and 2 tsp. salt. Bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, 10 to 15 minutes. Remove from the heat and discard the cobs.

Working in batches, carefully purée the soup in a blender, transferring each batch to a large heat-proof bowl or large liquid measuring cup. Pour the puréed soup back into the pot. Add the remaining 1-1/2 cups corn and bring to a boil over medium-high heat. Reduce heat to medium low and simmer, stirring occasionally, until the corn kernels are tender, 3 to 5 minutes. Season to taste with salt and pepper. Garnish each serving with the crisped prosciutto and basil.

nutrition information (per serving): 

Calories (kcal): 170; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 4; Protein (g): 5; Monounsaturated Fat (g): 2; Carbohydrates (g): 24; Polyunsaturated Fat (g): 0.5; Sodium (mg): 440; Cholesterol (mg): 20; Fiber (g): 3;

Courtesy of Fine Cooking

PHOTO: SCOTT PHILLIPS

Rustic Onion Tart with Olives, Capers, and Anchovies

If you like strong pungent flavors, then this tart is for you.  As far as the anchovies, don't let them turn you away from this tart.  The anchovies veritably melt into the dish and there is just a hint, JUST A HINT, to add depth to the topping.  I sneak in anchovies in many of my seafood stews and no one is the wiser.  I remember my husband and I ordering pizza at Lake Maggiore in Italy.  I ordered a Mediterranean pizza which was simply pizza dough, tomato sauce anchovies.  He couldn't watch me eat it.  But for me it was yummy.  And so is this.  From Fine Cooking magazine: 

1 lb. homemade or store-bought pizza dough, thawed if frozen 
1/4 cup extra-virgin olive oil 
2 lb. yellow onions (about 4 medium), halved through the root and thinly sliced crosswise (see below) 
Kosher salt 
1 large clove garlic, minced 
4 anchovy fillets, rinsed, patted dry, and chopped 
1 Tbs. chopped fresh thyme 
All-purpose flour, as needed 
1 Tbs. capers, rinsed and coarsely chopped 
15 Kalamata or Niçoise olives, pitted and slivered 

---

Position a rack in the center of the oven, set a pizza stone on the rack, and heat the oven to 450°F. (If you don’t have a pizza stone, set a rimmed baking sheet upside down on the rack to serve as a baking platform.) Let the pizza dough come to room temperature.
Meanwhile, heat 1 Tbs. of the olive oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the onions and a generous pinch of salt. Cook, stirring, until the onions are golden and softened, about 10 minutes. Make a space in the skillet and add the minced garlic. Let sizzle until fragrant, then stir into the onions and cook, stirring occasionally, to blend the flavors, about 2 minutes. Season to taste with salt. Remove from the heat.

In a 1-quart saucepan over low heat, heat the remaining 3 Tbs. oil with the anchovies and thyme. Cook, stirring and breaking up the anchovies with a wooden spatula until they’re dissolved, about 1-1/2 minutes. Remove from the heat.
Cut the pizza dough in half. Working with half at a time on a lightly floured surface, use your fingers to flatten and stretch it. Then, using a lightly floured rolling pin, roll the dough into a 9x13-inch rectangle (rounded corners are fine). If at any time the dough begins to shrink back, let it rest for 10 minutes and then roll again. Transfer the dough to a piece of parchment. Brush the dough with half of the anchovy oil, then spread with half of the onion mixture. Sprinkle half of the capers and olives evenly on top. Slide the parchment and dough onto a pizza peel (or an inverted baking sheet), then slide the parchment and dough onto the hot pizza stone (or baking sheet). Bake until golden-brown, 10 to 12 minutes. Prepare the second tart while the first cooks.
Remove the first tart from the oven and transfer to a cutting board. Bake the second tart. Let the tarts cool for at least 5 minutes before slicing and serving.

nutrition information (per serving):
Calories (kcal): 320; Fat (g): 13; Fat Calories (kcal): 120; Saturated Fat (g): 1.5; Protein (g): 13; Monounsaturated Fat (g): 7; Carbohydrates (g): 38; Polyunsaturated Fat (g): 1.5; Sodium (mg): 1490; Cholesterol (mg): 20; Fiber (g): 3;

photo: Scott Phillips

From Fine Cooking 121 , pp. 49

December 19, 2012

Sesame Stir Fried Beef with Sugar Snap Peas

I made this this evening for dinner.  I mainly make chicken or seafood stir fries but since this uses flank/flatiron steak, I deemed it OK (cost, ya know?)  I also cut back on the oil.  The meat cut used is a little fatter than some so you don't need to add in any more oil after stir frying the beef.  I also used the minced ginger in the "squeeze" bottle tube.  If I buy fresh ginger, it always ends up going bad in the fridge.  So, in this recipe, I just squeezed in about a tablespoon to two.  Depends on how you like ginger.  Also the hot sauce used wasn't enough for me.  So I ended up using some wasabi paste add heat.  Or just increase the chili sauce.  Watch out for the sodium!  I also had some baby bok choy in the fridge and chopped it up to add another layer of flavor.  Serves 4

1 lb. flank steak or skirt steak, cut into thin strips 
1 Tbs. plus 1 tsp. reduced-sodium soy sauce 
1 Tbs. plus 1 tsp. Asian sesame oil 
Kosher salt 
1 Tbs. ketchup 
2 tsp. rice vinegar 
1 tsp. granulated sugar 
1 tsp. Asian chili sauce (like Sriracha) 
2 tsp. sesame seeds, toasted 
3 Tbs. canola or peanut oil 
3 Tbs. finely chopped ginger 
10 oz. sugar snap peas, ends trimmed 
1 tsp. cornstarch 

---

Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.
Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate. Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute. Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes. Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute. Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef. Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with the remaining tsp. sesame seeds, and serve.

serving suggestions

Keep it simple: serve with steamed rice.

Compliments of Fine Cooking magazine.

Pasta Carbonara Frittata

Forget the calorie and fat count.  Just look the other way.  This sounds so yummy I'm going to make it for the next brunch I have.  Bacon, pasta, eggs, cheese, cream...just don't pay any attention to those ingredients...just it eat!  Once won't hurt...This is from Fine Cooking magazine, photo by Scott Phillips. 

For the frittata
kosher salt 
8 oz. (2 cups) dried penne 
9 large eggs 
1-1/2 oz. finely grated Pecorino Romano (about 1-1/2 cups using a rasp grater); more for serving 
1/2 cup heavy cream 
1 Tbs. olive oil 
6 oz. thick-cut bacon (about 4 slices), cut crosswise into 1/8-inch strips 
1/2 medium yellow onion, thinly sliced (2/3 cup) 
6 medium fresh sage leaves, finely chopped 
Freshly ground black pepper 

For the salad
1/4 cup extra-virgin olive oil 
2 Tbs. red wine vinegar 
1 small head radicchio (6 oz.), halved and thinly sliced (about 3 cups) 
3 oz. (3 lightly packed cups) arugula 
2 Tbs. chopped shallot 
Flaky sea salt, such as maldon, and freshly ground black pepper 

---

Make the frittataPosition a rack in the center of the oven and heat the oven to 425°F.
Bring a 4-quart pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain.
In a medium bowl, beat the eggs with a whisk, then whisk in the pecorino and cream.
Heat the oil in a 10-inch, ovenproof, nonstick skillet over medium heat. Add the bacon and cook until lightly browned, about 6 minutes. Add the onion and sage and cook until the onion is translucent and the bacon is crisp, about 5 minutes. Season with 1/4 tsp. salt and 1/4 tsp. pepper. Add the pasta and toss to distribute the ingredients evenly. Gently pour in the egg mixture. Transfer the pan to the oven and bake until a knife inserted in the center comes out clean, 12 to 15 minutes. Loosen the edges with a silicone spatula and slide the frittata onto a cutting board.

Make the saladWhisk together the oil and vinegar in a small bowl. Put the radicchio, arugula, and shallot in a large bowl and toss with just enough of the vinaigrette to coat. Season with 1/2 tsp. sea salt and 1/2 tsp. pepper.
Sprinkle more black pepper on the frittata. Slice and serve with additional pecorino and the salad.

make ahead tips

The pasta can be cooked 1 day ahead.

nutrition information (per serving):
Calories (kcal): 390; Fat (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 9; Protein (g): 16; Monounsaturated Fat (g): 11; Carbohydrates (g): 25; Polyunsaturated Fat (g): 3; Sodium (mg): 550; Cholesterol (mg): 245; Fiber (g): 2;

Sausage and White Bean Stew

I'm a big fan of the magazine Fine Cooking.  So I signed up for their daily email recipe.  This was the first one they sent and I made it last night for dinner.  I always substitute hot turkey Italian sausage instead of using the pork.  But you could use the pork, just drain off the fat...unless you don't care...I also added 2 cups of chopped spinach.  I just like something green in a stew or even kale.  I didn't know Pamela Anderson could cook :))

Sausages & White Bean Stew with Tomatoes, Thyme & Crisp Breadcrumbs

by Pamela Anderson

You can substitute any type of raw sausage for the Italian sausage; lamb sausage is especially nice.

Serves 6

 

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1-1/2 Tbs. unsalted butter 
1-1/2 cups fresh breadcrumbs 
2 Tbs. coarsely chopped fresh thyme leaves 
9 sweet Italian sausages 
2 Tbs. extra-virgin olive oil 
1 medium onion, cut into medium dice 
3 cloves garlic, minced 
1-1/2 cups dry white wine, like Sauvignon Blanc 
14.5-oz. can petite-diced tomatoes 
Three 15.5-oz. cans cannellini beans, drained and rinsed 
1 cup lower-salt chicken broth 
Kosher salt and freshly ground black pepper 

---

In a 12-inch skillet, melt the butter over medium heat. Add the breadcrumbs and 1 Tbs. of the thyme and cook, stirring frequently, until the breadcrumbs are golden, about 3 minutes. Transfer to a bowl to cool. Wipe out the skillet.
Using a small, sharp knife, pierce each sausage in 3 or 4 places. Heat 1 Tbs. of the oil in the skillet over medium heat. Add the sausages and cook, turning occasionally, until cooked through and golden brown on all sides, 15 to 20 minutes. Transfer the sausages to a cutting board and tent with foil to keep warm.
While the sausages cook, heat the remaining 1 Tbs. oil in a deep, 10- to 11-inch-wide pot over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic and the remaining 1 Tbs. thyme and cook, stirring, until fragrant, about 1 minute. Add the wine, raise the heat to high, and simmer until reduced by half, about 7 minutes. Add the tomatoes with their juices and cook until very soft and about a quarter of the liquid has evaporated, about 5 minutes. Add the beans and broth.
Bring to a simmer and cook, uncovered, for about 10 minutes to blend the flavors. Using a potato masher, gently crush some of the stew with 4 to 5 strokes, or just enough to thicken it a bit. Season to taste with salt and pepper.
Cut the sausages in half on the diagonal. Ladle the stew into wide, deep bowls, arrange the sausages on the stew, and top with the breadcrumbs.

nutrition information (per serving):
Calories (kcal): 530; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 7; Protein (g): 31; Monounsaturated Fat (g): 9; Carbohydrates (g): 46; Polyunsaturated Fat (g): 2.5; Sodium (mg): 1490; Cholesterol (mg): 45; Fiber (g): 9;

From Fine Cooking 91 , pp. 86a

Cocktail sauce with Red Onion and Jalapeno

When in a hurry, have you found yourself purchasing a jar of prepared Cocktail Sauce?  Not that there's anything wrong with that, says the bitchy gourmet, but sometimes it's great to have a simple recipe on hand to make it extra special.  This recipe I found in Fine Cooking magazine.  If you've not tried Fine Cooking magazine, go to their web site http://finecooking.com.  Great recipes and superb ideas.
Cocktail sauce with Red Onion and Jalapeno (Again with the jalapeno!)Makes 1 1/4 cups

1/2 cup tomato ketchup (Realage.com says to use organic to get more lycopene)
1/2 chili sauce
1/4 cup grated red onion, using the large holes on a box grater
1/2 tsp finely chopped fresh jalapeno (use gloves!)
3 tbls prepared horseradish
1 tbls lemon juice to tatse
1/8 tsp kosher salt; more to taste
if needed for extra spice, a drop or two of Tabasco

Put all the ingredients in a bowl and stir to combine.  Chill, covered, until ready to use.  This sauce is best made a day in advance and keeps for a week.  Just before serving, taste and add more lemon juice, salt or Tabasco.