More Recipes

Try these fun and tasty recipes that will break in your new set of cookware. Boil up some pasta and top it off with a fresh, raw tomato sauce. Make a delicious beer cheese soup with your new stock or soup pot. For a popular main dish, prepare tempting Steak Diane in a skillet. Prepare all three for a complete meal you and your guests will love.

Raw Tomato Sauce

(Serves 4-6)
This is excellent to try in the summertime over short pasta. It is meant to be served raw, room temperature over hot pasta.

8 Roma Tomatoes
6 cloves of garlic, chopped fine.
16 or 22 oz. can of peeled tomatoes
4 TBSP Extra virgin olive oil
1/4 to 1/2 cup of fresh basil, chopped fine
1/4 cup pine nuts
1/2 cup diced scallions
1 cup of sliced black olives
Shredded Romano or Parmesan
Salt and pepper to taste

Wash and cut the Romas up in small dices. Place in large bowl. Add olive oil, chopped garlic, scallions, basil and olives. Open the can of whole peeled tomatoes. DO NOT drain. Chop the whole tomatoes in small dices and put in the bowl.

Take the tomato juice from the can, and add only enough to suspend the ingredients in the bowl a bit - about 8 to 12 ounces at first. Make sure you don't use too much and make it soupy. Mix well with a spoon. Let it settle for a bit and put in the pine nuts, salt and pepper and mix again. If you need to add more tomato juice, do so, but not too much.

Place the hot pasta in a bowl and add a handful of shredded cheese. Top with the raw pasta sauce, and enjoy!

Beer Cheese Soup

(Serves 6)
A wonderful fall soup. For extra punch, use a dark beer and extra sharp or smoked cheddar or gruyere cheese.

12 oz. Beer, the darker the better
5 cups chicken broth
8 oz. Cheddar or Gruyere - extra sharp or smoked is good
8 oz. fresh mushrooms, any variety
Small to medium head of cauliflower
1 cup celery, chopped
1 cup carrots, sliced
1/2 cup scallions, chopped
1/2 cup all-purpose flower
2 TBSP Parmesan or Romano cheese
1 tsp ground mustard (powder)
Salt and pepper to taste

Put the green onions, mushrooms, celery, and carrots into a large saute pan with about 1/4 of a stick of butter, and saute until sweating. Transfer to a large soup pot and mix in the mustard powder and flour. Add the chicken broth. Bring to a boil.

In a steamer, place the cauliflower in cut up pieces and steam over boiling water for 2- 3 minutes until slightly tender.

Reduce the heat of the soup pot to a simmer and add the steamed cauliflower. Add the beer and the both cheeses and slowly simmer for 15 to 20 minutes. Stir periodically to avoid scalding. Salt and pepper to taste.

Steak Diane

(Serves 4-5)
Try this flaming dish for an impressive meal everyone will love.

5 (6-14 ounce) Sirloin Steaks or 4 pounds London Broil
Salt and pepper
Canola oil, to saute steaks
1TBSP mustard powder
8 ounces heavy cream
1/2 oz. butter
1/2 oz. minced shallots
Splashes of Brandy, Dry vermouth/White wine
1 tablespoon Dijon mustard
5 bay leaves
4 ounces brown sauce

On the stove place enough Canola oil to cover the bottom of a large saute pan. Heat the pan until the oil is quite hot and sear the meat quickly, about one minute on each side. Season and pan sear the steaks in hot canola oil.

Put the meat on oven pan and finish cooking in a preheated oven at 375 degrees F, and cook to your desired doneness. Remove from the oven and set aside. Using the same pan you seared the steak in, make your sauce. Remove any excess grease. Add butter and shallots and saute until slightly translucent. Add the brandy and vermouth to flame the pan. Add the mustard, cream, bay leaves, and brown sauce. Let simmer until it starts to thicken. Salt and pepper to taste. Plate the steak, and pour the sauce over the meat.