Tomie dePaola, the prolific children’s author and illustrator who delighted generations with tales of Strega Nona, the kindly and helpful old witch in Italy, died March 30 at age 85. The author was badly injured in a fall and died at the Dartmouth-Hitchcock Medical Center in Lebanon, New Hampshire, of complications following surgery. DePaola worked on over 270 books in more than half a century of publishing. Nearly 25 million copies have been sold worldwide and his books have been translated into more than 20 languages.
For many people, what sticking around the house to avoid COVID-19 means — besides watching Netflix and other streaming services and TV channels — is the chance to do a lot of home cooking. Recipes and kitchen tips keyed to the current situation are being offered by a wide range of publications, as well as by online cooking courses and Facebook pages like Quarantine Cuisine . Here are a dozen recipes from 24/7 Tempo that sometimes take a bit of time (even overnight marinating), but that will satisfy hungry family members and fill the house with tempting cooking aromas. All recipes serve 4, with one exception noted.
Golden cheese soup. Cheddar and muenster make a good combination in this soup, but you can use just one or the other, or substitute gouda, fontina or Monterey jack — also shredded, and at room temperature — for one or both.
Ingredients:
1/2 stick butter
1 small onion or two large shallots, peeled and finely chopped
1 small stalk celery, finely chopped
1 small carrot, shredded
1/4 cup flour
2 cups whole milk
2 cups chicken stock
1 cup shredded yellow cheddar at room temperature
1 cup shredded muenster at room temperature
Salt and white pepper
Golden cheese soup directions:
1. Melt butter in a large skillet over low heat, then add onions or shallots and celery and cook, stirring occasionally, for about 15 minutes, or until onions are soft and translucent.
2. Add carrots and cook about 5 minutes more, then sprinkle in flour and stir well. Add milk in a slow stream, stirring constantly.
3. Raise heat to medium and continue to cook, stirring constantly, for 2-3 minutes or until mixture thickens.
4. Transfer mixture to a blender or food processor and process until smooth, then return to the skillet.
5. Stir in stock, then scatter in cheeses, stirring constantly.
6. Cook until just melted, then immediately remove from heat and season to taste with salt and pepper.
7. Serve with crackers or “better than garlic bread (see below).”
Pasta with meat sauce. This simple, all-purpose meat sauce goes well on any shape of pasta, but is particularly good with short shapes like penne, ziti or farfalle (bow ties) or with gnocchi.
Ingredients:
2 tbsp. extra-virgin olive oil
1 medium onion, peeled and chopped
1/2 pound ground pork
1/2 pound ground veal
Salt and pepper
2 cups tomato sauce, homemade or store-bought (such as Prego or Ragù)
1 lb. dried or fresh pasta or gnocchi
Grated parmesan cheese for garnish
Pasta with meat sauce directions:
1. Heat the oil in a large skillet over medium heat, then add onion, pork and veal, stirring ingredients together and breaking up meat with a wooden spoon.
2. Season generously with salt and pepper.
3. Cook for about 20 minutes, or until onions are very soft and meat is browned, stirring frequently.
4. Drain meat and onion in a colander, then return it to skillet and add tomato sauce.
5. Reduce heat to low and simmer for about 20 minutes more.
6. While the sauce simmers, bring a large pot of salted water to a boil over high heat.
7. Add the pasta or gnocchi and cook until done to your taste, approximately 10-12 minutes for dried pasta, 3-4 minutes for fresh pasta, 1-2 minutes for gnocchi (or until they rise to the surface).
8. Drain the pasta in a colander and transfer to a large bowl.
9. Stir in the sauce.
10. Sprinkle parmesan cheese over the top of the pasta and serve with more parmesan on the side.
11. Serve with “better than garlic bread,” if you like.
Better than garlic bread. Fresh herbs are usually preferably to the dried variety, but this is one recipe where the dried ones work best.
Ingredients:
If you like, you may substitute or add 1/4 tsp. dried rosemary and/or 1 tsp. dried marjoram or summer savory.
1 long loaf sourdough bread, unsliced
1/2 tsp. garlic powder
1/4 tsp. dried thyme
1/4 tsp. dried basil
1 tsp. each dried oregano, onion flakes, parsley and chives
2 sticks salted butter, softened to room temperature
Better than garlic bread directions:
1. Preheat oven to 250 degrees F.
2. Using a bread knife, carefully cut bread in half lengthwise.
3. With a wooden spoon, thorougly mix garlic powder, thyme, basil, oregano, onion flakes, parsley and chives into softened butter, then spread mixture on both cut sides of bread and reassemble loaf.
4. Wrap bread loosely in foil, place on a baking sheet and bake for 30 minutes.
5. Let bread cool slightly before cutting into vertical slices.
Herb and garlic shrimp.