Does this have a name I don't know about? or hold the onions

2 Shallots
bit of Olive oil
3/4 cup Oregano (more or less if so inclined)
dash of salt and basil (call it 2 dashes of basil)
1 can diced tomatoes
1 can stewed tomatoes (didn't feel like stewing them myself)
1/2 cup ricotta cheese
1 plate of fettuccine
grated parmesan cheese to taste


Peel and mince shallots, cook in olive oil till translucent. Stir in tomatoes, add spices and ricotta cheese. Pour the sauce over fettuccine (cooked al'dente) and top with parmesan cheese.

I don't know if this is a popular, named sauce. I threw it together last night and came out great, I held off the garlic, read the shallots had a slightly "garlic" flavor.  

Creamy Italian sauce

Now, I don't measure with instruments, but I will guess on this,

olive oil (no duh... this is Italian)
2 Tomatoes, boiled and skin removed
1cup Spinach Choppe
1 onion chopped
1/2 tsp thyme
1/2 tsp basil
1 tbsp oregano
2 toes garlic minced
1/2 cup whipping cream
1/2 cup milk
2 Tbsp all purpose flour

cook onion in the oil, add spinach and tomato when onion is tender (transparent) while this cooks (medium heat) mix spices (except the garlic) with whipping cream and milk and flour in a separate bowl and whisk till well blended. Add this to the onions spinach and tomatoes, reduce heat to simmer,  stir often, now put the garlic in. The sauce will thicken, makes a great sauce for orzo or tortellini,  can be used as a stuffing for peppers, or any other use you can find for it.
Red wine can be added for color.

I have made this with meat (Italian sausage, casings removed) it tends to discolor the sauce which should have a light pink appearance

Chicken goes red.

  You say red wine and chicken don't go together? Well if you adhere to tradition that would be true. HOWEVER: Living in the 21st century "we do what we want". I for one do see the reasoning behind this split (speaking of red wine and chicken). Red wine being of a 'heavier' nature, and chicken for the most part is more delicate; thus a lighter, white wine would work better. Now of course Buffalo Wings would be excluded, like bbq chicken does go with any drink. Beer would be my first choice, but then I do like wine, and well; its all good. Now, if you really want to cross the barrier, and make your chicken more palatable with red wine, simply use a cup of red wine in the recipe.
     You see, they call me the problem solver; problem solved.

Versatile... well the sauce is at least.

     Hey guys, you remember that creamy Italian sauce I showed? Well tonight at the store I had this flurry of thoughts and decided to use it another way. Thicken the sauce a bit (a tad more flour and more solid (more spinach) and use it as a stuffing for bell peppers. Hint: put the peppers in the oven at the beginning to soften them up a bit about 1/2 hour, then steam them while putting the sauce together... think the name of that post has "cream sauce is a bonus" in the title. When the peppers are "pliable" fill them with the sauce and bake for about an hour. Don't forget the cheddar cheese last 10 minutes of baking. I do like the versatility of the sauces I create.
I know, I need to get on the video team, think they are smoking pot on the job.

You may or maynot have noticed, I don't write out recipes like this is the only way it can be done. Leaves a little to the imagination. Change this replace that and so on.

     In mean time "back at the Bat Cave"... I am trying a new recipe tonight a unique way of using cauliflower.

author unknown..

Cheesy Cauliflower Patties = YUM YUM!

1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko (found in the bread crumb aisle, healthier option)
1/2 t cayenne pepper (more of less to taste)
salt
olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

Comfort Gone Awry... or Easy on the Cayenne

     Pay attention, yes; this could happen to you. Making soup tonight. Would be best to make my favorite, so the decision was not that hard. Potato Soup. Its real easy; boil potatoes, once soft start adding the potato soup stuff. Onions, carrots, celery, thyme,salt, pepper; 2 cubes of chicken bouillon; you know what it all takes. I did consider putting cayenne pepper in, but thought twice about it and decided not.  Now to thicken the broth I use heavy whipping cream, equal amount of milk and 2 Tbls of all purpose flour (or is that all porpoise flower) whisk till blended then add to the soup. I also found removing about 1-2 potatoes worth after cooking and mashing them helps. Well all was going great; that is till I did my first taste test and the carrots were still a bit crunchy. As more time was needed I decided to get creative and chopped up a handful of spinach and added that to the mix. Not meaning to be commercialized but McCormick has seasonings with crushed peppercorns, I used the Montreal Steak Seasoning... instead of just black pepper. Second taste test, of course use shredded cheddar... but just seemed something was still missing. Had that lack of or should I just say? It was bland. Thought for a bit, ah... it was the cayenne pepper. Gives it a bit of a kick. Well not being one to measure out and the container had a handy sprinkle top, one might say it had more of a horse kick than a people kick. It all worked out though, I was just cooking for me and a little shot of wine (in my mouth, not the soup) helped out a bit also.
     I will say in closing, this potato soup is not only easy to make, it is my favorite "comfort" food. You know, the one food that picks you up when you are feeling a little down. Potato soup and a Skyline Chili 3 Way... and a UDF chocolate malt and Lasagna and...