12
RUSTIC TOMATO SAUCE
Makes 7 cups (1.75 L) (enough for 1 pound [500 g] of pasta)
1
tablespoon (15 ml) extra virgin olive oil
1
cup (250 ml) chopped onion
1/3
cup (75 ml) chopped carrot
1/3
cup (75 ml) chopped celery
3
cloves garlic, peeled and chopped
1
tablespoon (15 ml) dried oregano
1
tablespoon (15 ml) dried basil
1
bay leaf
1/2
cup (125 ml) white vermouth or dry white wine
3
cans (14 ounce [420 g]) diced tomatoes, with juices
2
tablespoons (25 ml) tomato paste
1/4
teaspoon (1 ml) kosher salt
1/4
teaspoon (1 ml) freshly ground pepper
Preheat Cuisinart
™
Electric Skillet to 250°F (121°C); add oil and stir to coat
surface.
Sauté the onion, carrot, celery, and garlic until tender, about 3 minutes. Add
oregano, basil and bay leaf; stir for 30 seconds. Add vermouth and stir until
reduced by half. Add the tomatoes and tomato paste.
Reduce heat to keep sauce at a simmer. Cook uncovered, for about 30 min-
utes, stirring occasionally, until thickened slightly. (If serving with Turkey
Meatballs, add them to sauce about 10 minutes before serving.) Taste for
seasoning and add salt and pepper if desired. Remove bay leaf before serv-
ing. May be made ahead; cool, cover and chill.
Nutritional information per serving:
Calories 90 (19% from fat) • carb.14g • pro.2g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 305mg • calc. 67mg • fiber 4g
VANILLA BEAN POACHED PEARS
Makes 10 servings
2
bottles (750 ml) chardonnay (about 6-2/3 cups [1.6 L])
1
cup (250 ml) granulated sugar
1/2
teaspoon (2 ml) whole white peppercorns
2
vanilla beans
5
large Bosc or Bartlett pears (about 8 ounces [250 g] each)
1/2
lemon
Pour chardonnay into Cuisinart
™
Electric Skillet; add sugar, peppercorns and
3 cups (750 ml) water and bring to a boil. Cut the vanilla beans down the
middle and scrape tiny seeds into the wine mixture; add the pods. Cover
and simmer for 10 minutes while preparing the pears.
Squeeze lemon juice into a medium bowl and fill half way with tap water.
Peel, halve and core the pears, leaving stems attached; place in lemon
water. When all the pears are cut, remove from water and add to simmering
liquid. Cover and poach for 20 to 30 minutes or until the pears are just ten-
der.
Turn off heat and cool in wine. To serve, remove pears; bring liquid back to
a boil and reduce by half. Pour over pears and serve with freshly whipped
cream or crème anglaise.
Nutritional information per serving (1/2 pear):
Calories 252 (3% from fat) • carb. 39g • pro. 1g • fat 1g • sat. fat 0g
• chol. 2mg • sod. 8mg • calc. 29mg • fiber 3g
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