butter
One 28- to 32-ounce can crushed tomatoes
1 cup heavy cream
¼ cup finely chopped fresh Italian parsley
¼ cup finely chopped fresh basil noodles
soak the pepper flakes in the vodka for 1 hour.
strain the vodka through a fine-mesh sieve into a medium saucepan, discarding the pepper flakes. Over high heat, bring the vodka to a boil and reduce to ¼ cup.
add the butter, tomatoes, cream, parsley, and basil. Bring the sauce to a boil, stirring to combine.
makes about 5 cups
MEATBALLS
1¼ pounds ground beef
½ cup finely chopped onion
1 clove garlic, minced
Grated zest of 1 lemon
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
½ cup soft bread crumbs
1 large egg, beaten
Olive oil for frying
combine the beef, onion, garlic, lemon zest, salt, pepper, parsley, bread crumbs, and egg in a large bowl until blended. Form the mixture into small balls and set on a plate or baking sheet. At this point, you can cover and refrigerate the meatballs for up to 2 days.
heat ½ inch of oil in a large skillet until a piece of bread dropped in it begins to float and bubble. Add the meatballs a few at a time, being careful not to crowd them, and fry until browned on all sides and cooked through. Using a slotted spoon or tongs, remove the meatballs from the pan and drain on paper towels.
repeat with the remaining meatballs until they are all cooked. Cooked meatballs may be cooled and refrigerated for up to 2 days, or frozen for up to 2 months.
makes 6 meatballs
PERFECTLY HARDCOOKED EGGS 6 large eggs
place the eggs in a 3-quart saucepan and cover with water. Bring the water in the pan to a boil, and remove the pan from the heat. cover the pan, and allow to sit for 12 minutes. At the end of 12 minutes, plunge the eggs into ice water, to stop the cooking process. Use the eggs immediately or refrigerate for up to 1 week.
TO COOK SAUSAGE 1 to 2 pounds sausage (this instruction is for uncooked sausages such as Italian, bratwurst, or country pork sausages) ½ cup water, wine, or broth
place the sausages in a skillet, add the water, prick the sausages with the tip of a sharp knife, cover, and bring to a boil. Simmer the sausages for 10 minutes, remove the cover, and sauté until the liquid has evaporated and the sausages have browned.
TO SAUTE MUSHROOMS 2 tablespoons olive oil 1 pound sliced mushrooms Salt and freshly ground pepper
heat the oil in a skillet, and sauté the mushrooms until they begin to color, seasoning with salt and pepper.
Salmon, Artichoke, and Noodle Casserole
This is a gorgeous casserole with delicate pink salmon and light green artichoke hearts in a creamy dill-flavored sauce. It will be a hit at your next potluck dinner or family meal. Use leftover grilled salmon or poached salmon from the slow cooker for this special seafood dinner. I like to use wide egg noodles for this casserole but leftover fettuccine or spaghetti, cut into two-inch lengths, will also work. This casserole is also delicious using medium cooked shrimp, cooked chicken or turkey, or leftover firm-fleshed fish such as sea bass or halibut.
½ pound wide egg noodles, cooked just short of al dente
1 pound salmon fillet, poached, skin and any bones removed, and flaked (2½ to 3 cups, see savvy)
One 16-ounce package frozen artichoke hearts (see savvy), defrosted, drained, and cut in half
4 tablespoons (½ stick) unsalted butter
1 small onion, finely chopped (about ½ cup)
3 tablespoons all-purpose flour
3 cups milk
¼ cup finely chopped fresh dill
1½ teaspoons salt
½ teaspoon freshly ground black pepper
½ cup crushed buttery crackers, such as Ritz or Pepperidge Farm Golden Butter Crackers
coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.
put the noodles, salmon, and artichoke hearts in the slow cooker and stir to combine.
melt the butter in a medium saucepan over medium-high heat.
One 28- to 32-ounce can crushed tomatoes
1 cup heavy cream
¼ cup finely chopped fresh Italian parsley
¼ cup finely chopped fresh basil noodles
soak the pepper flakes in the vodka for 1 hour.
strain the vodka through a fine-mesh sieve into a medium saucepan, discarding the pepper flakes. Over high heat, bring the vodka to a boil and reduce to ¼ cup.
add the butter, tomatoes, cream, parsley, and basil. Bring the sauce to a boil, stirring to combine.
makes about 5 cups
MEATBALLS
1¼ pounds ground beef
½ cup finely chopped onion
1 clove garlic, minced
Grated zest of 1 lemon
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
½ cup soft bread crumbs
1 large egg, beaten
Olive oil for frying
combine the beef, onion, garlic, lemon zest, salt, pepper, parsley, bread crumbs, and egg in a large bowl until blended. Form the mixture into small balls and set on a plate or baking sheet. At this point, you can cover and refrigerate the meatballs for up to 2 days.
heat ½ inch of oil in a large skillet until a piece of bread dropped in it begins to float and bubble. Add the meatballs a few at a time, being careful not to crowd them, and fry until browned on all sides and cooked through. Using a slotted spoon or tongs, remove the meatballs from the pan and drain on paper towels.
repeat with the remaining meatballs until they are all cooked. Cooked meatballs may be cooled and refrigerated for up to 2 days, or frozen for up to 2 months.
makes 6 meatballs
PERFECTLY HARDCOOKED EGGS 6 large eggs
place the eggs in a 3-quart saucepan and cover with water. Bring the water in the pan to a boil, and remove the pan from the heat. cover the pan, and allow to sit for 12 minutes. At the end of 12 minutes, plunge the eggs into ice water, to stop the cooking process. Use the eggs immediately or refrigerate for up to 1 week.
TO COOK SAUSAGE 1 to 2 pounds sausage (this instruction is for uncooked sausages such as Italian, bratwurst, or country pork sausages) ½ cup water, wine, or broth
place the sausages in a skillet, add the water, prick the sausages with the tip of a sharp knife, cover, and bring to a boil. Simmer the sausages for 10 minutes, remove the cover, and sauté until the liquid has evaporated and the sausages have browned.
TO SAUTE MUSHROOMS 2 tablespoons olive oil 1 pound sliced mushrooms Salt and freshly ground pepper
heat the oil in a skillet, and sauté the mushrooms until they begin to color, seasoning with salt and pepper.
Salmon, Artichoke, and Noodle Casserole
This is a gorgeous casserole with delicate pink salmon and light green artichoke hearts in a creamy dill-flavored sauce. It will be a hit at your next potluck dinner or family meal. Use leftover grilled salmon or poached salmon from the slow cooker for this special seafood dinner. I like to use wide egg noodles for this casserole but leftover fettuccine or spaghetti, cut into two-inch lengths, will also work. This casserole is also delicious using medium cooked shrimp, cooked chicken or turkey, or leftover firm-fleshed fish such as sea bass or halibut.
½ pound wide egg noodles, cooked just short of al dente
1 pound salmon fillet, poached, skin and any bones removed, and flaked (2½ to 3 cups, see savvy)
One 16-ounce package frozen artichoke hearts (see savvy), defrosted, drained, and cut in half
4 tablespoons (½ stick) unsalted butter
1 small onion, finely chopped (about ½ cup)
3 tablespoons all-purpose flour
3 cups milk
¼ cup finely chopped fresh dill
1½ teaspoons salt
½ teaspoon freshly ground black pepper
½ cup crushed buttery crackers, such as Ritz or Pepperidge Farm Golden Butter Crackers
coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.
put the noodles, salmon, and artichoke hearts in the slow cooker and stir to combine.
melt the butter in a medium saucepan over medium-high heat.
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