Bountiful Bruschetta
Simple and easy, this concoction, courtesy of Murch parent Kelly Lynch, was all the rage with Murch students during DCPS Garden Week 2011.
Ingredients
• 2 or 3 ripe tomatoes (1-1.5 lbs)
• 1 Tbsp extra virgin olive oil
• ¼ cup basil, thyme, oregano, marjoram, mint, parsley (any mix will do)
• ¼ cup finely chopped red onion
• 1 jalepeno pepper, finely chopped (optional)
• Salt and freshly ground black pepper to taste
• 1 baguette French bread or similar Italian bread
• Clove of garlic mashed into a quarter stick of butter
Prep
1. Dice tomatoes and add herbs, onion, jalapeno (if using), olive oil and salt and pepper. Let sit for 15 minutes or more.
2. Turn on the oven to 375°F to preheat.
3. Slice the baguette on a diagonal about 1/2 inch thick slices. Spread garlic butter on each slice. Place on a cooking sheet and bake for ten minutes.
4 Align the bread on a serving platter. Place some topping on each slice of bread and serve.
Creamy Byrd Mill Farm Grits*
Sous-Chef Blair of Equinox Restaurant shared this (Chef Todd Gray's) recipe with Murch's Fourth Grade following the Theme "Colonial Foods," March 8, 2011.
(Teachers, please note connection of mill to Patrick Henry.)
Ingredients:
1 1/2 lbs coarse yellow grits
1 gallon milk
1 lb butter
Salt and Pepper to taste
Sides:
Dried cranberries, blanched** with 1 tsp sugar
Fried bacon bits
Honey
Herbs, finely chopped, in equal amounts: oregano, thyme, rosemary
To cook:
Rinse the grits: in a large pot, cover the grits with cold water. Stir once and allow the grits to settle. Skim off any impurities or hulls that rise to the surface. Drain off the excess water, leaving just enough water in the pot to cover the grits.
In a heavy bottom pot, bring milk and butter to simmer. Whisk in the grits. Reduce the heat to low and continue to cook, stirring every few minutes. Whisk in additional milk if the grits get too thick. Cook the grits until they are creamy and tender, but not mushy, about 50-90 minutes. They should hold their shape on a spoon when ready.
Season with salt, pepper to taste. Add any additional ingredients (as above) or cheese.
*These grits come from Byrd Mill Farm in which was originally founded in Byrd, Virginia, in 1740: Patrick Henry, American revolutionary hero, was known to bring grain from his father's plantation to this mill for grinding.
** Blanched: a cooking technique. For this recipe, bring 1 cup of water to a boil with 1 tsp. of sugar. Add dried cranberries for one minute and then drain. This plumps them and releases their sweetness.
Baked Mashed Potatoes with Cheddar Cheese and Bread Crumbs
Shared by Chef Todd on Jan 26 with 5th graders
Ingredients
4 large Idaho potatoes, peeled and quartered
Water to cover
1 cup of milk
1/2 cup of heavy cream or half-and-half
1/2 stick of butter
salt and pepper to taste
1 cup grated Cheddar cheese
1 cup grated Gruyere (Swiss) cheese
1/4 cup grated Parmesan cheese
3 tbs Panko (Japanese style) bread crumbs
Place potatoes in medium size pot, cover with water and bring to a simmer. Cook to tender, approximately 30 minutes. Strain water from the potatoes and place through a food mill (or grate potatoes through a strainer/ricer). Keep potatoes warm.
Combine milk, cream, butter in a small pot and bring to a simmer, allowing the butter to melt. Combine with the potatoes and adjust seasonings. Place the potato mixture (also called a pomme puree) in a deep baking dish, cover with cheese and breadcrumbs. Bake in a 350 degree oven until golden brown, approximately 15 minutes.
Rainbow Bruschetta
Prepared on September 10, 2010, for the Murch teachers after the first fall harvest.
1 Tablespoon minced garlic
a pinch of salt and pepper
1/4 cup shredded, fresh Genovese basil and Red Rubin basil mixed
1 Tablespoon balsamic vinegar
1 large red tomatoe, diced
3 Tablespoons olive oil
1 cup diced yellow pear tomatoes
Mix all ingredients and serve with slices of french bread.
Blackberry Buttermilk Cake
Courtesy of We Grew It, Let's Eat It! by Annie and Veda as told to Justine Kenin
As local strawberries begin to peak, it’s time to line-up summer recipes. Be sure to include this Blackberry Buttermilk Cake. It glows with honey and would be perfect to serve for brunch.
Kindergartners, Annie and Veda Hedgepeth, can be seen baking it in their new book, We Grew It, Let’s Eat It! It’s the tale of their summer adventures working in a community garden. They work and play their way through planting, tending, and harvesting fruits and veggies. Then comes the fun of preparing and eating simple, tasty, homegrown food!
Ingredients
2 cups whole wheat pastry flour
2 ¾ cups unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup butter
1 ½ cups honey
1 teaspoon vanilla extract
4 eggs
1 cup buttermilk
2 ½ cups fresh blackberries (blueberries and raspberries or any combination of what’s ripe would be superb) tossed with 2 tablespoons flour
Juice and zest of 1 lemon (optional)
Preheat oven to 350 degrees. In medium-sized bowl, combine flours,
baking powder, soda and salt and spices. In another bowl, blend butter
and honey with an electric mixer until smooth and creamy. Add vanilla
and eggs. Mix well. Add dry ingredients to butter mixture in batches
alternately with buttermilk until all the flour and buttermilk are
blended smoothly with the butter mix. Fold in blackberries. Butter a
10-inch tube pan and pour in batter. Bake 75 minutes until golden on
top and toothpick comes out clean when stuck into center of cake.
Recipes from the Kindergarten Class of Mr. Welsh and Mrs. Marcus
Golden Pumpkin Soup
This is the 2nd Recipe of Mr. Welsh’s Class Cooks 2006-2007
Ingredients
1 small pumpkin – we picked our pumpkin at Homestead farm, but any ‘pie’ pumpkin will do.
3 tbsp olive oil
1 bunch celery diced
1 red onion diced
8-10 carrots diced
1 generous dash of ginger, tarragon, salt and white pepper to taste
1 clove garlic minced
5 cups or so of water
4-5 bouillon cubes
2 cups of milk
What to do
Cut your pumpkin in half, take the seeds and stringy part out, skin and cut in 1/2 inch cubes. In a large pot heat the oil and saute the onions, celery and garlic for a few minutes. Add the pumpkin, carrots and the spices. Stir frequently and heat for 2-3 minutes. Add the water and the bouillon cubes, bring to a boil and simmer for 20 minutes or so until the pumpkin is soft. Turn off and cool a bit. In a blender or food processor blend the soup with 1/2 cup of milk or so in each batch. You can add some grated cheese, cinnamon, some cream and/or some freshly ground pepper to spice your soup up a bit.
Easy Pasta
This is the 1st Recipe of Mr. Welsh’s Class Cooks 2006-2007 November 2, 2006
Ingredients
2 lbs fresh plum tomatoes diced (or 1 large can of organic diced tomatoes)
2 cloves of garlic minced
1 red onion minced
3-4 Tbsp olive oil
pepper and salt to taste
1 teaspoon sugar
1 package of your favorite kind of pasta – We used whole wheat organic penne at school.
What to do
In the pot or skillet heat the olive oil and add the garlic and onion. Stir fry on medium for 10 – 15 minutes taking care not to burn the garlic, until the onions are properly caramelized. Wash and dice the tomatoes, add them to the onions, and simmer on medium-low heat for 10-15 minutes. This will allow the sauce to thicken a bit. Add the salt, sugar and pepper to taste. Process the sauce in a blender or a food processor to make it smooth.
Meanwhile, in a large pot bring a generous amount of water to a rolling boil. Add the pasta to the boiling water and cook according to the directions on the package. If you make your own pasta (which I have never had the nerve to do), you’ll follow the timing instructions for that. Rinse the pasta with cold water in a colander, add it to the sauce and mix it together well. Serve this to all your best friends whenever you feel like it!
Sweet Dreams Carrot Soup
Ingredients
1 large bag of baby carrots cut small
3 leeks washed and cut small
3 large potatoes skinned and diced
1 small bunch of celery diced
1 pinch( 1/8 tsp) each of nutmeg, ginger, and thyme
salt and pepper to taste
4 – 5 bouillon cubes
3 tbsp olive oil
6 cups of cold water or however much water it takes to cover all the veggies + ½ inch.
2 or 3 cups of milk
What to do
In a large pot heat the olive oil. Stir fry the leeks for a few minutes until they are glazed, add the other vegetables and stir fry the mix for another 3 -5 minutes. Add the water, the potatoes, and the spices as well as the bouillon cubes. Bring the soup to a boil, then turn it on low and simmer it until the vegetables are cooked. Which would take about 20 minutes. Let the soup cool down a bit then blend the soup in batches in a blender or food processor using a cup of milk or so with each batch. Taste and add pepper or salt as needed or sprinkle some grated cheese on top. Or if you like it a little sweet: add the secret ingredient….(sugar).
Real Tomato Soup
Ingredients
10 lbs ripe plum tomatoes – cut each tomato in 8 pieces
½ large red onion diced
4 cloves garlic diced
juice of 1 fresh orange (no pips please)
5 vegetarian bouillon cubes
¼ tbsp ground ginger, sage, basil
4 tbsp olive oil
2 times 2 cups of cold water
What to do
In your largest pot, cook the tomatoes, 2 cups of water, the onions and the garlic for about 15-20 minutes on medium heat until the tomatoes are nice and soft. Turn off the heat and let the tomato mix cool down a bit. Use a food mill (We bought ours at Linen & Things for about 20 bucks) to strain the mix into a bowl so you will have no skins or seeds in your tomato puree (goop). Add the orange juice and stir it in. In your large cooking pot, add the olive oil, the other spices to taste, and the 2 cups of water you have left. Add your tomato puree and simmer this with the lid on for about 15 minutes until the soup is well warmed.
You can spice this up very nicely by letting a chipotle pepper soak in the soup while it simmers, or by adding white pepper or pimento peppers. You might also dress this soup up with a dollop of cream, a fresh (thai) basil leaf or some grated cheese.
Serve this hot and harvest some real smiles!
Perfect Pesto
Ingredients
1 little container of pesto sauce from a grocery store (we got ours from Whole Foods).
1 lbs pack of Cappellini Pasta – or any other pasta shape you like
1tbsp olive oil
optional: ½ cup of grated pine nuts
½ cup of grated cheese – the older the better!
1 large pot with ¾ full of fresh, cold water
What to do
In a large pot bring the water to a rolling boil. Add the tbsp of olive oil. Add the pasta. Cook the pasta according to the instructions on the package, but don’t overcook or your pasta will be very sticky. You can test your pasta for doneness by asking an adult to take a little piece out and throw it at a painted wall – if it sticks to the wall your pasta is done if not you have to cook it some more. Our Cappellini only took 2 minutes to be done, so do not walk away from your pot!
In a nice big bowl mix your pesto sauce, 2 tbsp of the pasta’s hot cooking water and if you want, add the pine nuts and the grated cheese to this mix. Stir this together to get a nice smooth sauce. Rinse your pasta quickly in a colander under cold water and transfer to the bowl with the sauce. Mix well. Serve and eat with gusto!
We really liked this recipe! There were seconds, thirds and even fourths for some children.
Note:
If you are making fresh pesto, you will have to get lots of basil, garlic, olive oil and grated cheese, and salt to taste. There are some good Internet sites which have recipes for pesto from scratch.
This is the 2nd recipe of Mr. Welsh’s Class Cooks —-2005-2006
Smooth Operator Asparagus Soup
Ingredients
2 bunches of fresh asparagus diced small (remove the bottoms and discard those, and cut the tops and keep them separate.
3-4 leeks, washed and diced small
3 tbsp olive oil
2 potatoes, skinned and diced small
a pinch of salt, pepper
6 cups of fresh cold water
2-3 bouillon cubes (usually the bouillon cubs are 1 for every 2 cups of water)
3 cups of milk
basil, sage, cilantro, tarragon about 1 tsp total
1-2 cups orange juice
What to do
Wash your vegetables and be sure to rinse the cut leeks (do not use the darkest parts of the leeks) well in water to get all the sand out. Cut the tops of the asparagus and reserve, so you have them to garnish the soup. In a large pot, heat 2 tbsp olive oil, add the leeks and the small cut asparagus. Stir fry this for about 3 minutes or until the leeks turn glassy. Add the potatoes and keep stirring the mixture with your wooden spoon for about 3-4 more minutes. Add 1 cup of orange juice and stir. Add 6 cups of cold water, the bouillon cubes, the spices and bring to a simmering boil. Put the top on the pot and simmer the soup for about 20 minutes. Let the soup cool down a bit and use a blender or food processor to blend the soup in batches as you add ½ cup of milk or so to each batch (this is not exact, just add a little milk in each blending batch). Return the soup to the pot and heat it up, but do not boil it as it might make the milk curdle! In a small pan heat some olive oil, add the asparagus tops and stir fry for about 3 minutes until they are bright green and tender, add the rest of the orange juice and some salt, stir for 1 more minute. Add these to the soup when you serve it to your favorite people.
Some adults might like a dollop of cream, some grated cheese, or an extra twist of the pepper mill.
This is the 3rd recipe of Mr. Welsh’s Class Cooks —-2005-2006
Sunshine Applesauce
Ingredients
5-8 lbs of apples
juice of 2 lemons
2 tsp honey
2-3 cups of water
What to do
In a large bowl, pour 2 cups of water and add the lemon juice. Skin and core each apple, cut it in small pieces and put the pieces in the lemon water. This will prevent browning of the apples. Place the other cup of lemon water in the bottom of the cooking pot. When your apples have been ‘dipped’ you can start putting them in the cooking pot. When all the apple pieces are in the pot, bring them to a boil with the lid on the pot and then turn the heat on low and simmer the apples till they are getting soft. Do stir the apples a few times during this process. If you have too much liquid in the pot, simmer it without the lid for a while so the excess can evaporate. It will take about 15 minutes for the apples to be cooked. Let the mixture cool down a bit, then blend the apples in a blender or food processor (do this in batches so the applesauce won’t spurt out the top of your blender!).
You can eat this applesauce hot or cold, add cinnamon or not.
Optional and very fancy addition: Beat the whites of 2 eggs until stiff, fold these with a wooden spoon into the applesauce, pour this mix into a heat resistant bowl, sprinkle some sugar over the top, heat your oven to 375 degrees and heat till the sugar has crystalized – about 25 minutes. Serve hot with any number of winter gourmet meals.
This is the 4th recipe of Mr. Welsh’s Class Cooks 2005-2006
Orzo Soup
Ingredients
1 package of Orzo (a small Italian pasta).
½ onion diced
some garlic minced
6 small tomatoes diced
1 can of diced roasted tomatoes
1 can of small white beans (rinse them under water before you add them to the soup)
6-8 cups of cold water
a handful of fresh basil
1 carrot diced
4-5 bouillon cubes
2-3 tbsp olive oil
salt and pepper to taste
What to do
In a large pot heat the olive oil. On medium heat, stir fry the onion, garlic, basil, and carrot for about 5 minutes, until the onion starts to get cooked. Add the tomatoes and the beans, stir the mix and add the water. Bring the soup to a boil, add the bouillon cubes and simmer on low for about 15 minutes. Add the orzo from the package and simmer the soup for about 10 minutes. Stir the soup frequently as the orzo and the beans might settle on the bottom of your pot which could cause the soup to be burned!
Have a nice Italian meal; serve with croutons or bread sticks. You can optionally add grated cheese. Listen to some heartwarming arias.
This is the 6th recipe of Mr. Welsh’s Class Cooks 2005-2006
Basic Dumplings
Ingredients
2 bags of ready made frozen dumplings from any Asian grocery store
4 cups of water
1 tbsp olive oil
What to do
Defrost the dumplings for about 1 hour. In a large pot bring the water to boil. Put the defrosted dumplings in a large bowl and coat with a little bit of olive oil. This will prevent the dumplings from sticking to each other. Gently place the dumplings in the boiling water and heat for 4 minutes. Even better: If you have a steamer, transfer them to it and steam the dumplings for about 4 minutes until properly heated through. Enjoy your dumplings!
I can’t compete with the commercially available varieties of frozen dumplings and so this time we just bought chicken dumplings from a store.
In China while on our trip, my family and I ate dumplings almost every day while we were on the road from one temple to the next…Little street side stalls are plentiful, and the dumplings there are cheap, filling and delicious. Those of you who have to watch their saturated fat, cholesterol, sodium intakes: Enjoy them sparingly, because they do pack a hefty 240 calories per serving of 8…and it is very easy to eat 15-20 of them.
This is the 7th recipe of Mr. Welsh’s Class Cooks 2000-2006
Three Times Good Grains
Ingredients
1 cup of forbidden – black – rice (we got it at Safeway) with 1 ¾ cups water
1 cup of bhutanese rice (we got it at Safeway) with 1 ½ cups water
1 ½ cups of quinoa (we got it at Whole Foods) RINSE this first in a fine mesh sieve, till water runs clear. Then with 2 ¼ cups of water.
2 tbsp olive oil
1 ½ tbsp vinegar
1 bunch of spring onions diced
1 small bunch of parsley, washed and minced
1 cup of dried sweetened cranberries
optional (we did not include this today) you can add raisins, dates, nuts of all kinds.
salt and pepper to taste
What to do
In a large pot combine all the grains and the water. You have to wash the quinoa first because it naturally has a bitter coating – to deter nibbling rodents – . If you rinse it properly that coating will be removed. Bring the water to a boil, keep it on high for about 3-4 minutes. Turn the heat as low as possible and cover the pot. Leave it on until all the water has been absorbed. Turn it off and let stand for 5 minutes. In a large bowl, mix the olive oil and the vinegar, add the onions, parsley and cranberries. Add the three grain mix and serve as a side dish to almost anything.
This recipe was inspired by last week’s article in the food section of the Washington Post about complex whole grains and also by the traditional ‘cereal grain dish’ sometimes served at the occasion of Chinese New Year!
This is the 8th recipe of Mr. Welsh’s Class Cooks 2005-2006
No Duck Soup
(Lentil and Tomato soup with no duck in it…)
Ingredients
1 red onion diced
3 cloves of garlic minced
3 tbsp olive oil
3 stalks of celery diced
3 carrots sliced
juice of 1 lemon and 1 orange
2-3 bouillon cubes (we used vegetarian ones)
2 cups of red lentils ( they are available at Whole Foods in the bulk foods)
pepper and salt to taste
1 large can of diced tomatoes (we used Muir organic ones ) or of course when fresh tomatoes are affordable and in season you can use 2-3 lbs of those.
8-10 cups of cold filtered water
1 tsp tarragon
What to do
In a large pot, heat the olive oil, add the onions, carrots, garlic, and the celery. Stir fry for about 5 minutes or until the onions are getting glazed. Add the juice of the lemon and the orange. Add the 8 -10 cups of water and the bouillon cubes. Bring to a boil. Add the tomatoes and add the lentils and cook them on medium heat. Stir frequently because the lentils tend to sink to the bottom of the pot when you first put them in the pot and get burned! The lentils take about 20 minutes to be fully cooked. Add the tarragon and any pepper or salt. Simmer the soup for another 10-15 minutes.
Serve the soup with grated cheese or a dollop of cream if you wish.
This soup tastes even better the second day!
This is the 9th recipe of Mr. Welsh’s class Cooks 2005-06
Adapted from: Goss, Gary and Dyer, Jane, Blue Moon Soup, a family cookbook, Little, Brown and Company, Boston 1999
Easy Pasta con Pomadori
Ingredients
4 lbs fresh plum tomatoes diced (or 1 large can of pureed tomatoes *)
4 cloves of garlic minced
3-4 Tbsp olive oil
½ bunch of parsley cut small
pepper and salt to taste
1 package of your favorite kind of pasta – We used whole wheat Fusili at school.
What to do
Wash and dice the tomatoes. In a large pot or deep skillet simmer the tomatoes on medium-low heat until they are soft. Keep the lid off the pan so some of the liquid can evaporate. In a food mill, puree the tomatoes so they are smooth and you have no skins or pits in your sauce . (*Or if you don’t have a food mill you might want to use canned tomato puree.) Set the puree aside. In the pot or skillet heat the olive oil and add the garlic and parsley. Stir fry on medium to high for a few minutes taking care not to burn the garlic. Add the tomato puree and simmer without top for about ½ hour. This will allow the sauce to thicken a bit.
In a large pot bring a generous amount of water to a rolling boil. Add the pasta to the boiling water and cook according to the directions on the package. If you make your own pasta (which I have never had the nerve to do) you’ll follow the timing instructions for that.
Rinse the pasta with cold water in a sieve or colander, add it to the sauce and mix it together well.
Serve this to all your best friends whenever you feel like it!
Luca said: “Pomodori are tomatoes.”
This is the 10th Recipe of Mr. Welsh’s Class Cooks 2005-2006 March 16, 2006
I learned this recipe from my late mother who lived for 35 years on the island of Elba in Italy.
Mrs. Marcus
Cantaloupe Soup
Ingredients
1 whole cantaloupe skinned, seeded, and diced
1 cup milk or half and half
1 tsp orange juice
1 dash of vanilla
1 ½ cup of cold water
1 tsp sugar
some optional garnishes:
½ tsp grated ginger
some fresh minced mint
dollop of whipped cream
What to do
Mix the ingredients in a mixer or food processor until blended, spoon into bowls or glasses, add the optional garnishes and ...,
Serve and Enjoy!
This is the 11th recipe of Mr. Welsh’s Classroom Cooks 2006 March 23, 2006
Adapted from Goss, Gary (and Dyer Jane, Illustrations), Blue Moon Soup, a family cookbook, Little Brown and Company, Boston, New York, London, 1999.
Spring Soup
Ingredients
3 tbsp olive oil
3 leeks, washed and diced
3 celery stalks, washed and diced
1 clove of garlic, minced
1 large bag of fresh spinach
pinch of nutmeg
2 8 ounce packs of feta cheese, crumbled
2 cups of milk
8 cups of water
2 bouillon cubes
pepper/salt to taste
What to do
In a large pot, heat the olive oil, add the leeks, celery, and garlic. Sauté for 5 minutes. Add nutmeg and pepper. Add the water and heat until the liquid is boiling. Add the bouillon cubes. Simmer for about 10 minutes. Add the spinach and only simmer for 1 or 2 more minutes (so your spinach stays brilliantly green). Add the feta cheese and stir it in for 1 minute. Let the soup cool for a bit. In a blender or food processor, blend batches of soup with a small amount up to ¼ cup of milk at a time (this depends on how much you can put into your blender at one time.). Reheat the soup, but be sure not to boil it.
Serve this with croutons or even some sour cream!
This is the 12th recipe of Mr. Welsh’s Class Cooks 2006.
Quite…Quesadillas
Ingredients
1 package of 6 tortillas (we used large Mission sun dried tomato/basil)
1 large package of grated cheese of your liking (we used Mexican style)
1 jar of mild salsa (adults can of course use a spicier variant)
Stuff to do
Ella wrote the following recipe based on her observations in class:
Kasadea’s
First you take a tortia
Then you take som solsa
And you put som of the solsa
on and then you put som cheese
then you fold it in haf, then you put
it in the oven and wat a wial.
And then you eat it.”
Thank you Ella! You really paid attention today! We heated the quesadillas in our microwave oven for about 30 seconds per whole one, and then cut them into pie slices for everyone to enjoy.
This is the 14th recipe of Mr. Welsh’s Class Cooks 2006
Chive Flowers
Ingredients
2 bunches of chive flowers – available at area Asian grocery stores.
1 shallot minced
3 cloves of garlic minced
1-2 inches fresh ginger skinned and chopped
4 tbsp cooking oil (it can be peanut, canola or even olive)
salt, pepper and soy sauce to taste.
What to do
Cut the chive flowers in 2 inch pieces, but discard the bottom 2 inches or so – these tend to be hard and won’t taste good when cooked- In a steamer basket, steam these for about 3-4 minutes until they are bright green and just beginning to be tender. Set aside. Heat a wok or large frying pan, add the oil, stir fry the garlic, ginger and shallots for a few minutes. Be careful not to burn the garlic. Add the chive flowers and stir fry for an additional 2-3 minutes. Season with salt, pepper and soy sauce.
Serve this with rice or quinoa. Some local Chinese restaurants will feature this dish on their menu. In Chinese it is called ‘you hua’ (yoh gwah).
This is the 13th recipe of Mr. Welsh’s Class Cooks 2006.
Nonna Giancaspro Pasta
Ingredients:
One onion, three garlic cloves, three quarters of a cup of extra-virgin olive oil, one big can of plum tomatoes (imported from Italy), one cup fresh parsley and one cup of fresh basil.
In a medium pan:
Chop the onion, split each garlic clove in half;
Warm up (but not too much) half a cup (or a little less) of extra-virgin olive oil ; Golden brown the onions and the garlic in the oil, stirring frequently;
Puree your plum tomatoes with a blender or crush them with a fork and pour them in the pan. Roughly chop the basil and parsley and add it to the sauce. Add the other quarter of a cup of olive oil. Add salt. Cook 15-20 minutes. Usually the sauce is made while making the pasta. This is how it goes: Put a medium-large pan with water to boil. Prepare the pasta sauce.
When water comes to a boil, pour your pasta in and let it cook.
Sauce and pasta will be ready at the same time. After draining the pasta pour back the pasta in the same pan and pour the sauce over it. Don’t put the pasta in another pasta bowl to make it look pretty for the table. Pasta has to be served hot so it has to be served in the pan to keep it hot.
Bring the pan to the table and serve with sprinkles of real parmesan cheese.
This is Rachele’s Grandmother’s Special Pasta Recipe.
This is the 15th recipe of Mr. Welsh’s Class Cooks 2006
Strawberry Slurpy
Ingredients
2 lbs of fresh strawberries
5-8 ice cubes
sugar to taste (or honey) 2 tsp per blender contents.
What to do
Wash and pip the strawberries.
In a blender or fruit processor crush half of the ice cubes. Add some of the strawberries and blend, add more strawberries, until your blender is almost full. Add sugar or honey, about 2 tsp per blender amount.
If you want to make a lot you will have to blend the strawberries in batches.
Use this refreshing drink to go with your Memorial Day food!
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