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Lewes, Delaware
Jim's Towing Service
January 25, 2010     Cape Gazette
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January 25, 2010

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$8 FRIDAY, JANUARY 22 - MONDAY, JANUARY 25, 2010 Cape Gazette Sauce Continued from page 57 the canning process. A splash of vinegar (or Worcestershire sauce) adds a background tang without taking over. Another trick is to throw in the find of a Parmesan cheese wedge (re- move it before serving) for a hint of cheese flavor. Be sure to freeze any leftover sauce in zip top bags to have handy as an ingredient for a fu- ture recipe (soup base or pot roast). You can thaw it out quickly in the microwave or warm water. Alternatively, place the frozen block of sauce in a pan with a quarter cup of water, cover the pan and simmer until the block melts. Take off the cover, turn up the heat and cook until it's reduced to the consis- tency you prefer and ready for any additional ingredients. The last recipe is for a slightly decadent vodka cream sauce, streamlined with nonfat half- and-half. It's not nearly as high- calorieas its commercial cousin, but if you want the mouth feel of real cream, just use less. Now with the sauce under control, Cindy's already given me the next healthy taste challenge: cheesy chicken parmesan. Speedy Tomato Sauce 1 T olive oil 1/2 C finely chopped onion 2 minced garlic cloves !/4 t freshly ground pepper 28-oz can crushed tomatoes or puree salt to taste 3 T chopped fresh basil 2 t chopped fresh oregano Heat the olive oil in a large heavy saucepan. Add onion, garlic and pepper;, cook over medium- low heat until fragrant, about 5 minutes. Stir in toma- toes and simmer for 10 mintltes. Add salt and herbs; simmer an additional 5 minutes. Serve over cooked pasta with grated cheese. Spicy Tomato Sauce 1 T olive oil 1 diced onion 3 thin sliced garlic cloves 3 T shredded fresh basil 2 T chopped parsley 1 T chopped oregano 1/2 C red wine 1 T balumic vinegar 28-oz cans pureed tomato 1 T sugar 10 sliced Kalamata olives 1 T capers salt and pepper, to taste Heat the oil in a large saucepan over low. Sweat the onion and garlic until softeaed; do not burn the garlic. Stir h a - the herbs and the wine. simmer a minute or two, then add the vinegar and tomato. Whisk in the sugar and simmer for al least 20 minutes. Stir in the olives and capers. Adjust the seaspn- ings (careful with the salt) and serve over cooked pasta. Creamy Vodka Sauce 1 T olive oil 3/4 C chopped onion 1 T minced garlic 1/3 C vodka 28-oz can crushed tomato 1/2 t red pepper flakes 1/3 C chopped, fresh basil Salt and pepper, to taste 2/3 C faFfree half and half 1/2 cup grated Parmesan cheese Heat the olive oil in a large, nonstick skillet over medium heat. Add the onion and garlic and saut6 until soft (about three minutes). Stir in the vodka and cook until reduced by half. add tomatoes, red pepper, basil, salt and pepper;, bring almost to a boil. Reduce heat and simmer for 10 minutes. Blend half-and- half into the tomato mixture and cook gently (do not boil) anoth- er 5 minutes. Serve over penne pasta, garnished with a sprinkle of Parmesan cheese. Send comments, questions or recipe ideas to 24 Rehoboth Ave. Ingredients for homemade sauce include red pepper, basil, onion, garlic, black pepper and fresh or canned tomatoes. An assortment of prepared tomato sauce brands are in the background. Be sure to freeze any leftover sauce in zip top bags to have handy as an ingredient for a future recipe (soup base or pot roast). You can thaw it out quickly in the microwave or warm water. Order early $3 off or Pick up $5 off To order, please call or visit: 302-.644-9339 Villages of Five Points 17314-51 Main SL Blvd. - Next to Arenas Lewes, DE 19958 for Life "MID-WINTER MUSICALE" Organ and Piano Recital Sunday, January 24th @ 4:00 pm Doug Yetter Church Organist performing the music of Richard Rodgers, Scott Joplin, Victor Herbert, John Philip Sousa, G.F. Handel, J.S. Bach and others ! Piano Quartets 4 Pianos, 70 Fingers, 352 Keys ! A Suggested Donation of $15. to benefit the new Epworth Allen Organ Fund Ev.wOZZTn O60Tfl BEACH a United Methodist Church O.nHearr Oe.Ma O/w..Doora Holland Glade Rd., Rehoboth Beach - 227.7743 Sundays: 11:00 a.m.Traditional Services with Choir 9:30 a.m. Contemporary PRAISE! Service with American Sign Language Visit us online