So, I have a secret. A deep, dark, slightly embarrassing secret. I have kind of sort of gotten addicted to Rachel Ray. For shame, I know. Not that there’s anything wrong with liking Rachel Ray, but she is a bit too perky for me, and her food isn’t normally stuff I’d make. However, ever since we cancelled cable, I’ve greatly missed watching people make food on the Food Network. Rachel Ray’s afternoon talk show has slightly filled that void for me. I watch it while Gmail chatting with my best friend, or when I’m feeling more motivated — while I’m on the elliptical.
Twice recently, she had made a pasta sauce with cherry tomatoes, slowly cooked until they burst, and added wine. Sounds perfect to me, so I sauteed some garlic and onion until very soft, added a pint of grape tomatoes, some salt and pepper, and cooked on low for about 30 minutes. The tomatoes got super soft and squishy. I added about a cup of white wine and cooked until it reduced down. Then I threw in the remains of a bag of shrimp and added some whole wheat spaghetti.
I really loved this sauce. I like most sauces with wine.
Brent’s response: “Tomatoes have alcohol soluble compounds in them, so they taste better when they’re cooked with wine.” I guess that means he liked it.
Off to work, which means Popcorn Fridays! And then a stint at the animal shelter, and then finally our dinner date! It’s shaping up to be a pretty good Friday. I hope it’s fun, because I have a major Microbiology exam hanging over my head the rest of the weekend.
And when you’re done with that, go see Sarah for an awesome Bob’s Red Mill giveaway!