Food Forays

Tonight was a night of gourmet cooking. Two very different types of dishes from two very different kinds of cooks.

Chef #1
Desmond P. Jones
3 years old
Speciality: flour tortillas, cheese, ketchup, and chocolate

Chef #2
Heather S. Jones
some years advanced
Speciality: veges, olive oil, beans, and cheese


Here are the recipes:

Chef #1
Pita with Chilled Pureed Tomatoes and Sour Cream
1 slice whole wheat pita bread
2 Tbs sour cream
2 Tbs Ketchup

From what I could tell, pita should be placed on a dinner plate. Take 2 liberal scoops of sour cream and dallop on pita. Then take ketchup and squirt in random fashion over pita and sour cream. Fold/roll and serve immediately. Makes 1 serving.

Chef #2
Castellane with Red Wine, Shallots and Zucchini
3/4 cup dry red wine
1/2 cup beef broth
1/2 cup chopped shallots (about 2), divided
1/3 cup extra virgin olive oil, divided
1 box (16oz.) Barilla Castellane pasta
2 zucchini, sliced (about 3 cups)
1/2 t. salt
3 T. chopped parsley, divided
1/3 freshly grated parmesan cheese

Heat wine, broth, 1/4 cup shallots and 3 tablespoons oil in small saucepan over medium-high heat. Cook 15 minutes, or unitl reduced to just over 1/2 cup, stirring occasional.

While sauce is cooking, cook pasta according to package directions; drain and return to pot.

Heat remaining oil in skillet over medium heat. Add remaining shallots; saute 1 minute. Add zuchinni; saute 6 minutes or until tender, stirring occasionally.

Add wine mixture and salt to hot pasta; toss. Transfer to serving platter. Gently toss zuchinni, cheese and parsley into pasta mixture. Makes 4 servings.