Thursday, February 12, 2015

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

Wednesday, February 4, 2015

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.