May 27, 2004

Local Produce

Farmer's Markets in the New York State Capital District Region.

Quick Pasta

2 tablespoons olive oil
3 Sweet Italian Sausages, 1/2" sliced.
3 Hot Italian Sausages, 1/2" sliced.
1 large onion, coarsely chopped
1-2 large green or red bell pepper, coarsely chopped
Salt/pepper to taste
4 ripe plum tomatoes, chopped OR 1 can chopped tomatoes (I use contadina)
pinch crushed red pepper
1/2-1 cup red wine
Fresh Italian Herbs (Basil, oregano, rosemary, sage, parsley, etc.) OR 1 tsp dried italian herbs
1 lb semolina pasta

Heat the oil in a 10" saute pan and cook the sausage until browned. Remove sausage and cook the onions and peppers in sausage drippings until tender, about 5-10 minutes. Add salt and pepper to taste (about 1 tsp each). Add tomatoes, sausage and crushed red pepper to taste. Heat to a boil. Add red wine and return to boil. Cook on medium heat for about 3-5 minutes. Add fresh herbs and cook a few minutes more.

Serve over any pasta you like.

May 26, 2004

Easy French Toast

4 tablespoons butter
1/2 cup dark brown sugar
8-12 1" thick slices of your favorite bread (french, brioche, cinnamon raisin, whatever)
4 large eggs
1 cup of whole milk
1/2 teaspoon pure vanilla (optional or whatever flavor you want)
1/2 cassia cinnamon (I use Vietnamese Cassia from Penzeys)

Preheat oven to 450F.

Spread the butter on the bottom of a large baking dish (9x15x2). Spread the sugar evenly on top of the butter. Place bread slices on top until the dish is filled.

Whisk together the rest of the ingredients in a bown and pour evenly over the bread. Let stand about 15-30 minutes to allow the bread to soak all of the egg-based mixture.

Bake for 10-15 minutes depending on how "done" you want the french toast.

Serve with fresh fruit and whipped heavy cream.

Swordfish with sundried tomatoes

1-2 tablespoons extra virgin olive oil
1-2 ripe plum tomato, chopped
3/4 cp chopped sundried tomatoes (soaked in warm water for 20 mins or so, then drained)
1 red onion, chopped
4 garlic cloves, chopped
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1-2 tablespoons balsamic vinegar
1/2 cp. fresh basil, chopped

Olive Oil
Salt and Pepper to taste
1 lb swordfish

To make the sauce, heat olive oil on a large sauté or frying pan and sauté tomatoes, onion and garlic for 5-10 mins. Add salt and pepper. Remove from heat and add fresh basil.

To make fish, season with salt and pepper and pan fry on both sides until medium rare.

Serve over linguini.