Week of 10/4/1999

Sausage-Tortellini Soup
Quick and easy!

1 lb. Italian sausage, casings removed
1 large onion, chopped
1 garlic clove, finely diced
3 (14 1/2 oz.) cans beef broth
2 14 1/4 oz.) cans diced tomatoes, undrained
1 (8 oz.) can tomato sauce
1 cup dry red wine
2 carrots, thinly sliced
1 Tbls. sugar
2 tsps. Italian seasoning or dried basil
2 small zucchini, sliced
1 (9 oz.) package refrigerated or frozen cheese-filled tortellini
1/2 cup shredded Parmesan cheese

Cook sausage, onion and garlic in a Dutch oven over medium heat stirring until sausage crumbles and is no longer pink; drain. Return mixture to pan. Stir in broth and next 6 ingredients; bring to a boil. Reduce heat; simmer 30 minutes. Skim off fat. Stir in zucchini and tortellini; simmer 10 minutes or until tortellini are done. Sprinkle each serving with cheese. Yield: 10 cups.

Quiche Lorraine
Try the original French version for a wonderful bacon and egg tart!

Crust:
2 cups flour
1/2 tsp. salt
Pinch sugar
8 tbsp. cold butter, cut into small pieces
3 tbls. cold vegetable shortening, cut into small pieces
1 egg, lightly beaten

Filling:
6 oz. slab bacon, diced
2 eggs, lightly beaten
1 1/2 cups heavy cream
1/2 tsp. salt
Freshly grated nutmeg
Freshly ground black pepper
Ice water

For the crust: Sift together dry ingredients and work in butter and shortening until mixture resembles coarse meal. Sprinkle in up to 6 Tbls. ice water, stirring the dough with a fork until it just begins to hold together. Using your hands, press the dough firmly into a rough ball, then transfer on to a lightly floured surface. Give the dough several quick kneads with the heel of your hand to form a smooth dough, then shape into a ball, flatten slightly to make a round and dust with flour. Wrap round in plastic and refrigerate for 2 hours or make ahead the night before.

Preheat oven to 400 degrees. Allow dough to soften slightly at room temperature before rolling out on a lightly floured surface into a 14” round. Place dough in a quiche dish or a tart ring with removable ring. Prick bottom lightly with a fork. Line with buttered foil, then add dried beans or pie weights. Bake until crust is set and edge begins to change color, about 25 minutes. Remove foil and weights, brush with egg and continue baking until crust is pale golden, another 2-5 minutes.

Filling: Reduce heat to 375 degrees. Put bacon in a medium pan, cover with cold water and bring to a boil over med-hi heat. Boil for 5 minutes, then drain. Return bacon to pan and cook over medium heat until lightly browned. Transfer bacon with a slotted spoon to paper towel to drain and then arrange on bottom of crust.

Beat eggs, cream and salt together in a bowl and season to taste with nutmeg and pepper. Pour mixture into crust and bake until custard is puffed and golden and just set in the center, 30-35 minutes. Place on serving platter and remove outside ring. Serve warm or at room temperature, sliced into wedges.

Pork and Pear Au Jus
Homemade in half an hour!

2 small pears, each cored and cut into 8 wedges
1 cup pear nectar or apple juice
2 tsp. grated fresh ginger
1/4 tsp. ground cinnamon
4 pork loin rib chops, cut 3/4 inch thick (about 2 lb.)
2 tsp. fresh ground pepper
1/4 tsp. salt
1 Tbls. olive oil
2 tsp. cornstarch

In a medium saucepan combine pear wedges, pear nectar or apple juice, fresh ginger and cinnamon. Bring to a boil; reduce heat. Cover and simmer for 2-3 minutes or until fruit is tender. Remove pear wedges with a slotted spoon, reserving liquid. Measure liquid and if necessary, add additional juice to equal 1 1/4 cups; set aside.

Trim fat from meat and using your fingers press pepper onto both sides of chops. Sprinkle with salt. In a skillet cook chops in hot oil over medium to medium-hi heat to 8-10 minutes or until no pink remains and juices run clear, turning once. Remove chops from skillet and keep warm, reserving the drippings.

For the sauce, stir cornstarch into the reserved drippings in the skillet. Stir in the reserved cooking liquid. Cook and stir until thickened and simmering. Allow sauce to cook for about one minute and then add pears. Simmer another minute and then remove from heat. Serve chops immediately with pears and sauce drizzled over top. Makes 4 main-dish servings.