Thursday, December 30, 2010
6 Yukon Gold potatoes (peeled/ chopped)
1/4 cup or so of heavy whipping cream
3 T real salted butter
fresh cracked pepper and sea salt (this makes a difference)
-In a large stockpot, with lightly salted water, boil potatoes for 30-40 minutes; strain into a large mixing bowl. Add in cream, butter and the salt/ pepper (keeping in mind that the water was salted-this is my favorite way of flavoring potatoes or pasta). Blend well with a hand mixer until smooth (I prefer to leave a few little "lumps" of potatoes for texture). And that's it! Serves 4. Enjoy!
Sunday, December 12, 2010
Thursday, December 9, 2010
1 T. of extra virgin olive oil
1 med red onion (halved then sliced)
1/4 cup Lambrusco red sweet wine
1- 29oz. lg can of tomato sauce
1- 15oz. can of fire roasted diced tomatoes (un-drained)
1 T. of Italian seasoning
-Preheat oven to 350*. Boil sausage for about 10 minutes (to get the grease out of them); plate and set aside. Saute the sweet pepper in a large saucepan over medium heat with some e.v.o. for about 2 minutes, then add in the onions. Continue to saute until the vegetables are tender. Pour in the wine, bring to a boil (while scrapping all of the 'flavor' off the bottom of the pan with a wooden spoon), then add in the red sauce, the tomatoes and the Italian seasonings. Again bring this back up to a boil, then transfer it into your large casserole dish. Add in your boiled sausages, lay your sliced tomatoes across the top and cover the top tightly with aluminum foil. Bake for 2-2 1/2 hours. Prepare tortellini as directed. Serve sausage and marinara sauce over pasta with a sprinkle of parsley on top. Serves 5. Enjoy!