Puttanesca Sauce

This dish has an unfortunately colorful past history but it's a delicious sauce nonetheless. It can easily be made while you wait for pasta water to boil.

Puttanesca Sauce
1-2 Tbs Olive Oil
3 Garlic, minced
1/2 tsp Red pepper flakes
6 anchovies, chopped or 1 can of tuna
1/2-1 cup Black or Kalamata olives
1/2 tsp Oregano, dried or 1/2 Tbs Oregano, fresh
28oz can Crushed Tomatoes
2 Tbs Capers

Saute garlic and red pepper flakes in oil for about 1 minute. Stir in anchovies, olives, and oregano and cook for 2-3 minutes. Add tomatoes and simmer until your pasta is done boiling. Stir in capers and serve.

Beer Cheese Soup

Variations of potato soup are staples in our house. They're cheap and tend to be foolproof.

Beer Cheese Soup

1-2 Tbs Oil/Butter

1 Onion, chopped

3 Garlic, minced

1 Carrot, chopped

1 Celery rib, chopped

1/4 cup Flour

1lb+ Potato, cubed

6 cups Chicken broth

2 12-oz Beers

1/2 cup Cream/Half and half/Sour Cream

1 Tbs Brown/German/Creole Mustard

1/2 tsp Salt

1/2 tsp Hot sauce

1/2 tsp Worcestershire sauce

2 cups Cheddar cheese, grated

Heat oil in a 4 qt. saucepan. Stir in onions, garlic, carrot, and celery. Saute until tender. Stir in flour and cook for a few minutes. Stir in potatoes, broth and beer. Boil until potatoes are tender. Remove from fire and add remaining ingredients. Puree 3/4 of the soup with a blender or food processor.