Rosemary Marinade for Lamb or Chicken (This is a solid marinade cover-all) San Francisco Al La Carte

Ingredients:

½ cup vegetable oil

½ cup olive oil

½ cup fresh lemon juice

½ teaspoon thyme

1 tsp. dried rosemary or 1 tablespoon minced fresh rosemary

1 clove garlic, crushed

Mix together all ingredients. Marinate meat for 8-10 hours or overnight.

Red Curry Shrimp -Tommy Tang’s Modern Thai Cuisine

Ingredients:

¼ cup olive oil

1 tablespoon finely chopped red onions

1 ½ tsp finely chopped garlic

1 ½ cups coconut milk

1 tablespoon thai red curry paste

4 lim leaves or lemon leaves

2 tablespoons chopped thai or regular basil

1 ½ tablespoons fish sauce

1 cup yellow squash or succhini cut into ¼ inch thick slices

1 cup whipping cream

12 cup julienned red bell peppers

1 tsp flour mixed with 1 tablespoon cold water

1 ½ pounds large shrimp, shelled, deveined

4 sprigs basil garnish

Directions:

Heat olive oil in large sauce pan over high heat. Add onions and garlic and sauté until lightly browned, about 1 min. Add coconut milk and curry paste and cook, stirring constantly, 3 mins. Add lime leaves, basil, and fish sauce and bring to boil. Add squash, cream, bell pepper, and flour/water mixture and return to boil. Reduce heat to low and simmer until sauce is thick, about 15 min. Add shrimp and bring to boil, let boil 2mins.

Ruote di Carro col Sugo di Salsicce, Panna e Pomodoro Cartwheels with sausages, cream, and tomato -Marcella Hazan

Serves 4-6.

Ingredients:

½ pound breakfast or other mild pork sausage (we use Italian sausage)

1 tablespoons olive oil

1 tsp chopped garlic

2/3 cup canned plum tomatoes, cut coarse with their juice

½ cup heavy cream

salt

black pepper

2 tablespoons chopped parsley

pasta (cartwheels or other pasta that holds sauce well)

parmesan cheese for the table

Directions:

Slice the sausage into disks or simply use crumbled sausage.

Put the olive oil and chopped garlic in a skillet and turn on the heat to medium. When the garlic becomes colored a pale gold, add the sausage. Turn them from time to time until it is nicely browned on all sides, about 15 minutes. Add tomatoes, stir, cook at gentle simmer.

After about 20 min, when the fat separates from the other juices and floats free, add the cream and turn up the heat. Cook for 1 or 2 mins, stirring frequently, until the cream is reduced. Add salt and liberal grinding of peppers. Turn off the heat and stir in the chopped parsley.

Boil pasta. Add sauce.

Strette allo Zafferano col Trito di Vitello Narrow Noodles with Saffron and Veal (or ground turkey :) -Marcella Hazan

Serves 4-6

2 tablespoons butter

1 tablespoon vetegable oil

4 tablespoons chopped onion

¾ pound ground veal (or turkey)

salt

black pepper

¼ tsp saffron (if in strands, chop/pulverize)

¾ cup heavy cream

pasta (use type that holds sauces well)

freshly grated parmesan for the table

Directions:

Put the butter, vegetable oil, and chopped onion in a skillet or sauté pan and turn on to medium high heat.

When the onion becomes colored a pale gold, add the ground meat. Cook the meat, crumbling with a fork and turning it from time to time, until you have browned it all over. Sprinkle with salt and liberal pepper, turning meat two or three times.

Add the saffron and cream, and reduce the heat to medium. Cook the cream down, stirring frequently, until it is no longer runny.

Boil the pasta. Add sauce.

Tomato Lentil Soup

Ingredients:

4 tablespoons unsalted butter

2 cups chopped onions

2 cups chopped celery

2 cans Italian plum tomatoes, with their juice

6 cups chicken stock

½ cup dried lentils

1 cup chopped fresh Italian parlsey

½ cup dry wine

4 cloves garlic, finely minced

½ tsp ground black pepper

½ tsp. salt

¼ tsp ground cloves

Directions:

Melt the butter in a large soup pot. Add the onions, celery, cook over low heat, stirring, until the vegetables are wilted 10 mins.

Puree the tomatoes with their juice in a blender and add to the wilted vegetables.

Add the chicken stock and lentils, and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally for 20 mins.

Add ½ cup parsley with wine, garlic, pepper, salt, cloves. Stir well, and simmer another 25 mins. Add remaining ½ cup parsley and simmer another 5 mins.

8 portions.

Penne with steamed asparagus, basil, and ricotta

Serves 4

Ingredients:

2 pounds asparagus

1 1/3 cups ricotta cheese

2/3 cup freshly grated parmesan cheese

½ cup minced fresh basil leaves

½ tsp salt

½ tsp freshly ground pepper

1 pound penne pasta

Directions:

Bring 4 quarts of salted water to boil in a large pot for cooking pasta.

Snap off the tough ends from the asparagus spears. Cut the spears in half lengthwise, then slice them on the bias into 1-inch pieces. Steam the asparagus until just tender, about 2 minutes. Set them aside.

Combine ricotta and Parmesan cheese, basil, salt and pepper in bowl. Set aside.

Cook the pasta according to package directions. Just before the pasta is done, carefully remove 1/3 cup cooking liquid and stir into ricotta mixture. The cheese sauce should be smooth and creamy.

Drain the pasta, making sure that some water still clings to the noodles. Toss the hot pasta with the ricotta mixture and the asparagus. Mix well to coat the pasta with the sauce.