Food tips

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Penne with Vodka and Tomato Cream Sauce Recipe

	Category	Alcoholic Drink Recipes
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Ingredients And Procedures

1 tb Butter

1 tb Olive oil

1 Onion, chopped

28 oz Can Italian plum tomatoes

1 c Heavy cream

1/4 c Vodka

1/4 ts Dried crushed red pepper

1 lb Penne pasta

1/4 c Parmesan; freshly grated

1 tb Fresh chives; minced

Drain, seed and chop the tomatoes. Melt butter with oil in heavy large saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add tomatoes and cook until almost no liquid remains in pan, stirring frequently, about 25 minutes. Add cream, vodka and red pepper and boil until thickened to sauce consistency, about 25 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer to a large bowl. Bring sauce to a simmer. Pour over pasta and toss well. Sprinkle with Parmesan and chives and serve. From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

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<h1>Penne with Vodka and Tomato Cream Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 tb Butter <P>1 tb Olive oil <P>1 Onion, chopped <P>28 oz Can Italian plum tomatoes <P>1 c Heavy cream <P>1/4 c Vodka <P>1/4 ts Dried crushed red pepper <P>1 lb Penne pasta <P>1/4 c Parmesan; freshly grated <P>1 tb Fresh chives; minced <P>Drain, seed and chop the tomatoes. Melt butter with oil in heavy large saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add tomatoes and cook until almost no liquid remains in pan, stirring frequently, about 25 minutes. Add cream, vodka and red pepper and boil until thickened to sauce consistency, about 25 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer to a large bowl. Bring sauce to a simmer. Pour over pasta and toss well. Sprinkle with Parmesan and chives and serve. From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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