14
Tomato Sauce
Makes about 3 cups; enough sauce for ½
pound of fresh pasta.
Makes about 8 cups
¼
cup olive oil
2
medium garlic cloves, smashed
1
can (28 ounces) peeled plum
tomatoes
½
teaspoon kosher salt
10
fresh basil leaves
¼
cup grated Parmesan cheese
(optional)
1. Put oil in a large saucepan over medium-low/
low heat.
2. When the oil is hot, add the garlic, reduce the
heat, and stir until soft and fragrant, about
5 minutes. Be careful to keep the heat low
enough so that garlic does not burn.
3. Add the canned tomatoes with the salt.
4. Increase the heat so that the mixture comes
just to a boil. Reduce the heat immediately
to maintain a low simmer. Allow to simmer to
reduce by about one-third, about 20 minutes.
5. Use the hand blender to blend until smooth.
Add in the basil and Parmesan, if using.
6. Taste and adjust seasoning accordingly.
Nutritional information per serving (½ cup):
Calories 96 (47% from fat) • carb. 9g • pro. 3g • fat 5g
• sat. fat 1g • chol. 3mg • sod. 336mg •
calc. 63mg • fiber 3g
Sweet Whipped Cream
Spoon a dollop over ice cream or hot chocolate
for a finishing touch.
Makes 2 cups
1¼
cups heavy cream, chilled
2
tablespoons confectioners’ sugar
1½
teaspoons pure vanilla extract
1. Put all ingredients in an extra-large bowl.
2. Use the whisk attachment to whip, being sure
the whisk is below the surface of the cream.
3. Continue whisking until cream begins to
thicken; move whisk throughout the bowl
until desired stiffness is achieved. Whipped
cream will reach soft peaks between 50 to 60
seconds.
Nutritional information per serving (2 tablespoons):
Calories 67 (88% from fat) • carb. 2g • pro. 0g
• fat 6g • sat. fat 5g • chol. 25mg • sod. 6mg
• calc. 0mg • fiber 0g
Berry Fool
A traditional British dessert, fool is great
anytime of the year, but is a real treat when
summer berries are at their peak.
Makes about 4 cups
2
cups mixed berries (strawberries,
raspberries, blueberries)
1
tablespoon granulated sugar
2
cups heavy cream, chilled
2
tablespoons confectioners’ sugar
½
teaspoon pure vanilla extract
1. Put the berries and granulated sugar into the
mixing beaker.
2. Using the blending shaft, blend until almost
fully puréed; reserve.
3. Put the remaining ingredients into a large
to extra-large mixing bowl. Using the whisk
attachment, whip until cream is just starting to
thicken. Continue whisking until medium firm
consistency.
4. With a large spatula, gently fold in the berry
mixture, streaky is OK.
5. Serve immediately for the best texture (fool
will only stay in good form for about 1 hour,
maximum).
Nutritional information per serving (½ cup):
Calories 185 (85% from fat) • carb. 6g
• pro. 0g • fat 16g • sat. fat 11g • chol. 64mg
• sod. 0mg • calc. 4mg • fiber 1g
