Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Jim.Weller@salata.com (Jim Weller) Newsgroups: rec.food.recipes Subject: Sauce alla Gigi (4) Collection Followup-To: rec.food.cooking Date: 13 Feb 2000 01:21:08 GMT Organization: Salata 310-543-0439 Lines: 149 Approved: phill@rt66.com Message-ID: Reply-To: Jim.Weller@salata.com (Jim Weller) NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:39539 Wild Mushrooms in Harlequin Sauce Sun-Dried Tomato Cream Sauce Piquant Red Sauce Rigatoni with Creamy Tomato Sauce > From: Danny boy > how do i make alla gigi sauce, its like tomato, white wine and cream, You will have to ask Gigi. Alla Gigi means in the style of Gigi or Gigi's way. In the meantime here are four dishes with tomato, cream and wine sauces. Perhaps one will be close to what you're looking for..... MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Wild Mushrooms in Harlequin Sauce Categories: Side dish, Mushrooms, Sauces Yield: 4 servings 1 lb Wild mushrooms 1/4 oz Dried porcini 2 Tbsp Butter 1 Tbsp Tomato paste 1 cup Heavy cream 1/4 cup Dry white wine 1 Tbsp Basil, chopped or 1 tsp Dried basil 1 tsp Dried sage 1/2 tsp Sugar 1/2 tsp Salt Place the fresh mushrooms in a large saucepan and add 1/2 cup water. Bring to a boil over high heat, reduce heat, cover tightly, and let mushrooms "sweat" for 20 min. Pour the liquid from the mushrooms into a small saucepan, leaving the fresh mushrooms in the large pan. Set the mushrooms aside. Add the dried porcini to the small saucepan and bring to a boil over high heat. Reduce heat to low and simmer the porcini for 20 min or until very soft. Place the porcini and 1/2 cup of the liquid in a blender. If there's not enough cooking liquid, add a little water. Puree until smooth. Return the mushroom puree to the saucepan and add the butter, tomato paste, cream, wine, basil, sage, sugar, and salt. Simmer over medium heat until slightly thickened, about 5 min. Strain the sauce, then add to the sweated fresh mushrooms. Reheat and serve on its own or use as a sauce for chicken, pork, veal, or game birds. A Cook's Book of Mushrooms by Jack Czarnecki MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Sun-Dried Tomato Cream Sauce Categories: Sauces Yield: 4 servings 3 Tbsp Olive oil 1 cup Onion; chopped 28 oz Crushed plum tomatoes in Puree 1/2 cup Sun-dried tomatoes; chopped 1/4 cup Wine Pepper 1/3 cup Heavy cream Parsley Parmesan cheese Serve over tortellini or ravioli. Heat olive oil in skillet. Add onion and saute over medium heat for 3-4 minutes. Add tomatoes in puree, sun-dried tomatoes and wine. Bring to a boil and lower heat. Simmer for 15 minutes, stirring occasionally. Add pepper, cream and parsley. Simmer for 3-4 minutes. OLIVIA EVANS (VPRJ01A) prodigy.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Piquant Red Sauce Categories: Vegetarian, dairy, sauces Yield: 8 Servings 1 Tbsp Olive oil 3 Cloves garlic; minced 1/4 tsp Crushed red pepper flakes 1/2 tsp Dried thyme or tarragon 1/4 tsp Sugar 1/2 cup Vodka or dry white wine 28 oz Canned whole tomatoes in -juice Chopped and juices reserved 3/4 cup Half-and-half or light cream 1/4 cup Loosely packed fresh basil -leaves; finely chopped Salt and freshly ground -black pepper; to taste If you cook with dairy products, this tangy red sauce is a good choice for tubular pasta, such as penne or rigatoni. In large saucepan, heat oil over medium heat. Add garlic and cook, stirring often, 1 minute. (Do not let it brown.) Add red pepper flakes, thyme or tarragon, sugar and vodka or wine. Simmer until liquid is reduced by half, 5 to 7 minutes. Stir in tomatoes and juice and simmer 10 minutes. Add half-and-half and cook 1 minute. (Do not allow to boil.) Remove from heat and stir in basil if desired. Season to taste with salt and pepper. PER 1/2-CUP SERVING: 105 CAL.; 2G PROT.; 4G TOTAL FAT (2G SAT. FAT); 6G CARB.; 8MG CHOL.; 230MG SOD.; 1G FIBER. Recipe by: Vegetarian Times Magazine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Rigatoni with Creamy Tomato Sauce Categories: Pasta, Italian, Main dish, Easy Yield: 4 Servings 8 oz Dry rigatoni or penne, -cooked, drained, and kept warm 1 Tbsp Olive oil 1/2 cup Diced onion 2 Tbsp Dry vermouth or white wine 15 oz Can chunky tomato sauce 1/2 cup Heavy cream 1 cup Ripe olives, halved 1/2 cup Parmesan, grated 1/4 cup Green onions, sliced In large skillet, heat oil; saute onion for 4-5 minutes. Add vermouth; cook for 1 minute. Stir in tomatoes and juice, cream, pasta, ripe olives, and Parmesan cheese; toss well. Sprinkle with green onions. Suggested wine: Chenin blanc or white zinfandel From Bryan/College Station Eagl MMMMM YK Jim -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.