Whats for dinner tonight?

who was that directed at Tishri? Here's my recipee for Linguinee with Bourgamelle sacue:

Linguinee with Bourgamelle sauce.

1. cup fresh mushrooms (nothing fancy here)

1 cup chopped olives of preffered cured variety

1 large onion

soupshon of EVOO (Extra Virgin Olive Oil)

1 teaspoon kosher salt

2 whole cloves of garlic, minced (two tablespoons pre-minced garlic) or more to taste

1 3/4 cups fresh diced tomatoes

1/4 cup sundried tomatoes (I use a bit extra--get those vitamins!)

various italian herbs to taste

1 can/jar preffered marinara sauce

1 standard bag of linquinee

Chop onion coursly. In a large skillet caramalize the onions with the EVOO and roast the garlic (high heat). Then add mushrooms, olives, and sun dried tomatoes. Sautee over medius-high heat until almost done. Then reduce heat to low and add tomatoes, seasoning and marinara sauce and simmer until ready. Should be thick enough toeat with a fork.

In a seperate pot cook the linguine until it reaches the al-dente stage. Whatever you do, do not throw it against the wall to see if it sticks to determine if its done. In so doing you will stop at the wrong point and the dish will be ruined.

Serve with garlic bread, sangria (see below), and fresh salad. Enjoy!

Sangria


Sangria is traditionally made with a burgandy and then sweetened. One actually good use for Meneshevitz wine (other than pancake syrup) is the following:

3 naval oranges, sliced (unpeeled)
2 McIntosh apples, cored and chunked
1 small cluster seedless grapes, halved
2 liters bottles Kosher wine (use either Mogen David or Meneshevitz as you prefer or have available)

In large punch bowl, place fruits in bottom (keep a few slices of orange for garnishing top of sangria and egg of bowl) and then pour the wine. Allow to sit for about an hour, chilled of course.

Voilla, the perfect party pleaser.

(use K4P varieties of Kosher wine to make for Pesach gatherings)

Kosher Baked Zitti


1.5 cups asparagus tips and spears, chopped
1.75 cups fresh diced tomatoes (romas are best)
.75 cup Kosher wine (the sickeningly sweet variety)
.25 cup chopped sundried tomatoes
1 cup sauteed mushrooms
.cup caramalized onions
2 tablespoons roasted garlic, minced
2 teaspoons Kosher salt
other seasonings to taste

1 standard bag cut zitti

Cook zitti until just before the al dente stage.

In a medius saucepan combine all other ingrediants and simmer until asparagus is tenderand flavors are well mended.

In a 9x13 baking dish (pyrex works best) poor cooked, drained zitti into bottom of pan and then top with the sauce. If you must, put Kosher motzarella and parmesean on top. Than finish in oven until pasta has reached the al dente stage (cheese melted if any)

Extra ideas, you can add Kosher ground beef that is previously seasoned and browned. I don't eat meat, so I wouldn't have any advice on how that would work in the dish.

A take on Greek Village Salad

3 avocados, peeled and sliced

2 Roma tomatoes (you need them for the meatiness), sliced

1 can black olives, sliced

2 tablespoons minced garlic

oregano, kosher salt, black pepper

On a platter arrange slices of avocado. Next layer on the slices of tomatoe, and then the black olives. Then add seasonings. Refrigerate for at least one hour before serving.

this is very similar to the traditional greek village salad which is made with cucumbers. Its also relativly easy salad to make considering you don't have to search so many leaves of lettuce.