Filetto di Pomodoro

This is from a fabulous restaurant in Albany, Cafe Capriccio. incredible and simple.
The best tomatoes to use are called 'San Marzano', from the region around Napoli-- and available in cans. Save your fresh tomatoes for salads. When you want a dish of pasta, there is nothing better than Italian plum tomatoes in the can, on your pantry shelf.

Ingredients:
4 cups San Marzano tomatoes
3 tablespoons olive oil
4 cloves chopped garlic
4 tablespoons chopped fresh basil
salt & pepper to taste
3 tablespoons chopped parsley


Procedure:
Crush the tomatoes with your hands, discard bitter core, skins & seeds
Heat olive oil in a pan for about 30 seconds
Add garlic to the olive oil, sautes for 30 seconds; don't burn the garlic
Add tomatoes, herbs and spices . Simmer uncovered for about 5 minutes--10 minutes tops.
Cook your favorite pasta and toss it in the sauce, leaving a little extra for the top.

quick carrot salad

julienne 1 cup carrots
mince 1 teaspoon ginger
1/2 teaspoon or less of sesame oil
1-2 teaspoons rice wine vinegar
s & p

Microwave Caramels

These are from a magazine called Country Home (dec/jan07) and I have made them a couple of times. They are not what you would call health food but are absolutely delicious and seem like they took forever (ok, the wrapping into pieces takes some time but it is fun.)

Buttered foil
1 cup butter (no substitutions)
2 1/2 cups packed brown sugar
1 cup light-colored corn syrup
One 14-oz. can sweetened condensed milk
1 tsp. vanilla

1. Line a 9x9-inch baking pan with buttered foil, allowing edges to hang over sides of pan; set aside.

2. In a large microwave-safe bowl combine everything but the vanilla; cover loosely with parchment paper. Microwave on 100% power (high) for 4 or until butter starts to melt. Whisk to combine mixture. Microwave on high for 4 more. Whisk well. Microwave an additional 4 minutes. Whisk gently. Add vanilla. (Note: Bowl will get hot as mixture cooks; use hot pads to handle.)

3. Pour caramel mixture into the prepared pan. Chill for 1 1/2 hours or until just firm. Using foil, lift block of caramel from the pan. Use a buttered knife to cut into 1-inch squares.

Wrap each piece with waxed paper. Store in an airtight container either chilled or at room temperature for up to 2 weeks. Makes 5-6 dozen pieces.

Roasted Brussel Sprouts

Coat sprouts with olive oil, with sea salt and pepper and roast on a sheet pan for 30 to 35 minutes at 400degrees, until crisp on the outside and tender on the inside. Shake the pan from time. Sprinkle with more salt and serve.

green beans with paprika

2 cups green beans
2 cloves minced garlic
1 tsp red pepper flakes
1-2 tbsp olive oil
1 tsp spanish paprika

sauté the garlic in the oil until browned, add beans and red pepper flakes and cook on med/high until browned a bit. add paprika and toss. Another great recipe from Esti.

cider doughnuts

Is anybody out there? This morning our office had a treat of fresh pressed cider and cider doughnuts. A new england specialty. wowowowow. Best doughnut I have ever tasted, a true sign of fall! hope everyone has a great weekend. Lori : )

How to knit marzipan

found this on the internet..... made me laugh