October 30, 2015
Saute onion in butter and olive oil until tender. Stir in champagne, bouillon, basil, thyme, salt and pepper. Bring to a boil and reduce heat. Cook 12 to 15 minutes 12 Minutes or until 2/3 of the liquid evaporates. Add shrimp and scallops and simmer for 5 minutes 5 Minutes or until tender. Don’t overcook your precious seafood!
In a large skillet, heat olive oil over medium-low heat and add dried basil, thyme, oregano, parsley and dried red pepper flakes; stir together. If using fresh herbs, add them at the very end just prior to adding the cream.
Add onion, and garlic and cook until onions are transparent; add tomato sauce and bring to a boil, stirring well. Reduce heat, add cream and champagne (take a tip for you too); bring close to a boil, stirring constantly. Keep warm.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes 8 Minutes or until al dente; drain. Check pasta cooking instructions.
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)