Cherry Tomatoes and Pasta Go Hand in Hand

I only grow cherry tomatoes. Which doesn't mean I don't enjoy eating heirlooms like Brandywines, Cherokee Purples, or Green Zebras. Because we have large, beautiful trees in the backyard, we only get partial sun in the garden. Our house stays cool even during the hottest days and that's good news, but larger tomatoes don't grow well without full sun. I'm not complaining though.

The cherry tomatoes are sweet like candy.

At this time of year, cherry tomatoes are plentiful. Not just in our garden, which has gone kind of cherry-tomato-crazy, but in the farmers' markets as well. Big baskets of perfectly ripe tomatoes are selling for $1.00/basket. They're perfect for salads and skewering. With a plentiful supply, they also make a delicious pasta sauce.

Pasta alla Checca

Yield 4 servings

Time 30 minutes

Ingredients

1 pound pasta, penne, gnocchi style, fussili, or spaghetti
1 basket farmers' market fresh cherry tomatoes, stems removed, washed, quartered
1 bunch basil, washed, stems removed
1 garlic clove, skin removed, minced
1 tablespoon kosher salt
1/4 cup olive oil
Sea salt and pepper
1/4 cup freshly grated Parmesan or Romano cheese

Method

Put the quartered tomatoes into a large bowl, season with sea salt and pepper, add the olive oil,minced garlic, and toss. Do this a few minutes before you cook the pasta.

Add the kosher salt to a large pot with a gallon of water, heat to boiling, add the pasta, and stir well. Stir every couple of minutes to prevent the pasta from sticking together. After 10 minutes sample a piece of pasta. When it's cooked to your taste, strain, and put the pasta into the bowl with the seasoned tomatoes.

Toss well. Chop or tear by hand the basil leaves and add to the pasta. Top with grated cheese and serve immediately.

Variations

Over an open flame, char the garlic clove with the skin still on. Remove the blackened skin, mince the garlic

Add 1/4 cup finely chopped, pitted olives, cracked green or black

Add 2 anchovies, minced

Add 1 tablespoon red onion, finely chopped or cut into thin rings

Roasted Cherry Tomato Pasta Sauce

Cooked into a sauce, cherry tomatoes have a flavor that is different from their large-bodied cousins. One basket makes enough sauce to serve 4 people, so the price-break is good.

If you want, the sauce can be made ahead, frozen, and used weeks later with little loss of flavor.

Yield 4 servings

Time 60 minutes

Ingredients

2 baskets farmers' market fresh cherry tomatoes, stems removed, washed
4 garlic cloves, skins removed, minced
1 cup Italian parsley leaves, washed, finely chopped
4 shiitake or brown mushrooms, washed, finely chopped
1/2 medium yellow onion, skin removed, washed, finely chopped
1/4 cup olive oil
1 tablespoon sweet butter
Sea salt and pepper

Method

Toss the cherry tomatoes in a bowl with the olive oil, half of the minced garlic, season with sea salt and pepper, place on a baking tray that has been lined with a Silpat or parchment sheet. Bake 45 minutes in a 400 degree oven.

Reserve the seasoned olive oil in the bowl and use to saute the remaining garlic, parsley, onion, and mushrooms until lightly browned. Set aside.

Put the roasted tomatoes, including all the liquid on the baking tray, through a food mill. Add the tomato sauce and pulp to the saute pan.

Simmer 5 minutes. Stir in the sweet butter, taste, and adjust the seasoning with sea salt and pepper.

Toss with pasta and serve with freshly grated Parmesan or Romano cheese.

Variations

Use the tomato sauce without the vegetable saute

With the vegetables, saute 1 cup smoked sausage or Italian sausage, finely chopped, until lightly browned

Use fresh basil instead of the Italian parsley

Add 1/2 teaspoon red pepper flakes or 1/4 teaspoon cayenne to the saute

The Discrete Charm of Cooking: Julie & Julia

There are a handful of films that celebrate the pleasure of cooking: Big Night, Eat Drink Man Woman, Babette's Feast, and Like Water for Chocolate.

Add Nora Ephron's Julie & Julia to the list.

Meryl Streep owns the best parts of the film. In her portrayal, Julia Child has a goofy, good-natured flamboyance as she shambles around Paris first eating and then cooking classic French dishes.

In his comic masterpiece, The Discrete Charm of the Bourgeoise, Luis Bunuel refuses to let his characters eat a delicious-looking roast chicken. While Bunuel wanted to torture his bourgeois for their vices and indulgences, Nora Ephron celebrates people who enjoy eating and cooking. For Julie and Julia, two very different women in very different times, cooking changed their lives.

Julia Child became the teacher extraordinaire for a generation who wanted to master the Art of French Cooking. Her book became a standard along with The Joy of Cooking. Her PBS show, The French Chef, ran for ten years and made complex French techniques seem positively fun.

As her blog, book, and the movie make clear, Julie Powell was living an unglamorous life in a very small apartment when she stumbled on an idea that would make her famous. Blogs were becoming popular and Julie needed a project that would put shape to her life. Putting 2 and 2 together, she came up with the inspired idea of cooking every recipe in volume one of Julia Child's Mastering the Art of French Cooking in a year.

Blogging allowed an internet audience to follow her daily diary entries as she struggled to learn French kitchen techniques so she could master classics like boeuf bougoignon which is featured prominently in the film. Unedited and spontaneous, the blog struck a cord and her online audience made her famous.

Amy Adams brings real charm to the character of the blogging-novice cook, but Julie's cooking always seems a means not an end. Cooking everything in Julia's book is a project. Mastering boef bougoignon is a task. What she cooks is enjoyed by her husband and their friends but only in the scene where Julie tastes a poached egg for the first time do you see her really enjoy eating.

Julia's part of the movie, mostly her days in Paris when her husband, Paul, was stationed in the American embassy, is culled from her posthumously published memoir My Life in France. In the book and the film, she talks about her love for classic French cooking and Paul.

For a foodie, watching Julia eat her way through the best of French cooking is sheer pleasure. And for someone who likes to cook--that would be me--I was deeply moved by the way Nora Ephron, herself a dedicated cook, lavishes attention on the details of cooking.

How We Learn to Cook

The only time my dad came in the kitchen was to ask when dinner was ready. True to his generation he literally couldn't boil water. My mother and grandmother taught me to cook.

Long before there were neighborhood farmers' markets, my mom liked to stop at roadside stands to buy fresh tomatoes, corn, and strawberries. She followed recipes but also liked to experiment. She enjoyed having my sister and myself in the kitchen with her because she believed that cooking was fun.

I regarded it as a parental duty to teach my sons as my mom taught me.

When Franklin was six years old I gave him a step stool so he could reach the cutting board, a bunch of parsley, and a knife. He did an excellent job mincing the parsley. The only problem we had was when his mom saw that I had outfitted him with a very sharp 8" chef's knife.

She disapproved mightily. But no blood was spilled that day, and Franklin has grown up to be a very good cook, so has his younger brother. Having taught them both a few kitchen skills, they are off and running.

Recently a reader of the blog and a friend, Connie Ciampanelli, sent a remembrance of her mom. Connie picked up her mom's enthusiasm for cooking, even as, over time, she discovered farmers' markets and a different style of cooking.

Mom was a cook of the fifties, we had mostly canned vegetables. Once she brought home an extremely exotic item: Del Monte canned zucchini with tomato sauce. We were enthralled. Yuk. Major, major yuk!

I remember clearly going to the neighborhood store and seeing these big purple vegetables and wondering what the hell they were. I know now. Eggplant. Eggplant? What's eggplant? I don't see any eggs. Wow, I do digress...

Mom went back to work when my youngest brother started school, so I would have been about thirteen or fourteen. As the oldest girl, I was bequeathed the responsibility of cooking weeknight suppers (we were working class folks, it wasn't called dinner) for the seven of us. Here is a capsule of Mom's instructions:

"Peel (here insert vegetable: potatoes, carrots, green beans, themselves a rarity) cut into quarters, cover with water, bring to a boil and cook for one hour." Everything was cooked for one hour, yes, let's cook the nutrients right out of those babies.

EVERY supper had potatoes, never rice, Pasta was spaghetti and meatballs once a week. On Wednesdays. Dad liked his routine. Anything more exotic was not ignored but unheard of. We had meat with baked potatoes, mashed potatoes, boiled potatoes. Dad would settle for nothing else. Scalloped? Au Gratin? Nah, too fancy. Rice? That's for sissies. God, when I think of the way we ate! But the salvation is that it was all done with love.

These days, how we learn to cook and who teaches us has become more than just a personal issue. The current health care debate includes an argument that medical costs are increasing at an alarming rate partly because of how we eat and how much we rely on ready-made and fast foods.

Michael Pollan has a thoughtful essay,"Out of the Kitchen, Onto the Couch," in the New York Times Magazine, where he talks about the effect of mass marketing on the way we cook and feed ourselves. The net effect, he says, is that today Americans infrequently cook "from scratch" and usually regard cooking as a chore, something to be dealt with as quickly as possible.

Statistically, he explains, when people cook their own food, obesity levels decline. The question is, how to encourage people to get back into the kitchen?

Looking back at how I learned to cook, like Connie, I was lucky that my mother taught me to enjoy cooking. In the kitchen the other day I wanted to show Michael, our youngest son, how to roast a chicken breast with parsley. He looked at me mystified. "Why do you think you need to show me? Franklin and I are your sons. We know already."

By osmosis or example, if we're lucky, our kids pick up on our love of cooking. That's a very good thing.

Summer Grilling: Skewered Shrimps & Cherry Tomatoes

Festive enough for a party, quick-and-easy for everyday cooking, skewered shrimp and cherry tomatoes are ready to serve in 30 minutes.

A few words about the convenience of shrimp. In my experience, shrimp that come already shelled and deveined have less flavor and are more susceptible to freezer burn. If you buy shrimp in the shell, the benefits outweigh the added work. Buy the large sized ones (30-35/pound).

Removing the shell is easy enough, if a bit tedious. Grasp the legs in one hand while you rotate the shrimp with your other hand. The shell will come off easily. If you want the tail meat to stay on the shrimp, pinch the very tip of the tail with your fingers and gently pull the meat away from the shell.

With a sharp paring knife, cut down the back of the shrimp, pull away the vein, and discard. Wash the shrimp thoroughly, drain, and keep cold until ready to use.

Save the shells. Put them in a pan with a 1/2 cup water and simmer 10 minutes. Strain and discard the shells. Use the stock to make pasta sauce. To save for later use, freeze the shrimp stock in an airtight container. If any ice crystals accumulate on the stock, while still frozen, wash the crystals off with cold water before defrosting.

To freeze shrimp without fear of freezer burn, toss the deveined shrimp in olive oil, seasoned with sea salt and pepper. Place in a Ziploc-style plastic bag, squeeze out the air, and seal tightly. Flatten out the bag so the shrimp lay next to each other so they'll freeze individually. That way you can remove a few of the shrimp at a time. Lay flat in the freezer.

Skewered Cherry Tomatoes

Cherry tomatoes are plentiful in the summer. Grilled, their sweetness is accentuated.

Yield 4 servings

Time 10 minutes

Ingredients

1 basket cherry tomatoes, washed, stems removed
1/4 cup olive oil
Sea salt and pepper

Method

If you're using wooden skewers, soak them in water at least 1 hour before grilling. Toss the tomatoes in the seasoned olive oil to coat well. Place 3-4 tomatoes on each skewer. Reserve the seasoned olive oil for later use.

Grill the tomatoes on a hot grill, turning frequently to prevent burning. They're cooked when the skin splits. Serve while hot.

Use any left-over tomatoes in a pasta or in a mozzarella-tomato salad.

Grilled Shrimp

Shrimp are naturally sweet and flavorful. Seasoned in a wet marinade or dry rub is all they need. If you're using wooden skewers, soak them in water at least 1 hour before grilling.

Grilled Shrimp with Olive Oil, Sea Salt and Pepper Marinade

Yield 4-6 servings

Time 30 minutes

Ingredients

1 pound shrimp, washed, deveined
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Method

Toss the shrimp in the seasoned olive oil, place 3-4 shrimp on each skewer and cook on a hot grill, turning frequently to avoid burning. Cook until the shrimp are lightly charred.

If a grill isn't available, the shrimp can be cooked in a 450 degree oven, preferably resting on a wire rack over an aluminum foil covered cookie sheet.

Grilled Shrimp with a Garlic-Ginger-Soy Marinade

Yield 4-6 servings

Time 30 minutes plus 1 hour marinade

Ingredients

1 pound shrimp, washed, shelled, deveined
1/2 cup soy sauce
1/4 cup mirin
1 tablespoon sesame oil
1 tablespoon freshly grated ginger, peeled
2 garlic cloves, peeled, grated
1 medium yellow onion, peeled, cut into shrimp-size pieces
1/2 teaspoon sugar (optional)
1 scallion, washed, thinly sliced, white and green parts
1 teaspoon roasted sesame seeds

Method

Mix together all ingredients and marinate the shrimp for an hour but no more. Any longer and the shrimp will absorb too much of the marinade.

Put 3-4 shrimp on each skewer with a single piece of onion between each shrimp and cook on a hot grill, turning frequently to avoid burning. Cook until the shrimp are lightly charred. If a grill isn't available, the shrimp can be cooked in a 450 degree oven, preferably resting on a wire rack.

Grilled Shrimp with a Tex-Mex Dry Rub

Yield 4-6 servings

Time 30 minutes

Ingredients

1 pound shrimp, washed, deveined
1 teaspoon ancho chili powder
1/2 teaspoon sea salt
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 garlic clove, peeled, grated
1 teaspoon sugar
1 tablespoon beer

Mix the dry ingredients together. Toss the shrimp first in the beer and then with the dry rub.

Put 3-4 shrimp on each skewer and cook on a hot grill, turning frequently to avoid burning. Cook until the shrimp are lightly charred. If a grill isn't available, the shrimp can be cooked in a 450 degree oven, preferably resting on a wire rack.

Houston Chronicles: The Food Tour

What comes to mind when someone mentions Houston? Don't think about it. Respond emotionally. Probably you said something that included "Texas, oil, Gulf Coast hurricanes, cowboys, barbecue, and Tex-Mex". Maybe you also remembered that Houston is home to an important complex of medical centers and that NASA's Johnson Space Center is nearby.

Now add really good food to that list.

Houston has come of age. Serving up plenty of hamburgers, barbecue, enchiladas, and carnitas, Houston's food scene stays connected with its Western traditions. But the food landscape now includes a range of restaurants serving the cuisines of Europe, the Middle East and Asia. There are plenty of upscale restaurants and many affordable, neighborhood joints.

On a recent trip to Houston I took an eating tour of the town and I have some recommendations to pass along.

If you have money to splurge, be sure you stop at Voice (Hotel Icon, 220 Main, Houston, Texas 77002; 832/667-4470). Opened just last fall, it was immediately crowned best new restaurant by Texas Monthly.

Chef Michael Kramer demonstrates his love of farmers' markets produce and local purveyors in a menu he describes as "Modern American". The menu changes frequently, the better to highlight what's fresh and seasonal. Besides the a la carte regular menu, he offers a nightly tasting.

For our tasting we had several of what are already regarded as "classics" at the restaurant. A demitasse cup of richly flavored Mushroom Soup "Cappucino" topped with truffle foam and porcini powder. In his Patchwork of Baby Beets--a witty riff on the paintings of Joan Miro-- he thinly slices and quarters half a dozen beet varieties and pairs them with locally made Chessy Girl goat cheese and what the chef calls a beet caramel reduction of beet juice and seasoned balsamic vinegar.

Of the appetizer courses, the Potato Gnocchi was the perfect comfort food, the soft pillows--and although it's a cliche to describe gnocchi "pillows" that's exactly what these were, light, oblong, airy pillows--floated in a chanterelle-prosciutto broth, sharing the bottom of the sculpted bowl with perfectly cooked Brussels sprouts.

The entrees included North Carolina Black Sea Bass with braised artichokes and hedgehog mushrooms. We also had the Honey Lacquered Duck Breast with competing sweet (pear mostarda) and peppery (black pepper gastrique) sauces. The last entree was Chef Kramer's signature dish, a Herb Marinated Rack of Lamb. The meat was deliciously tender, having been finished, sous vide, in a garlic and thyme marinade.

Desserts favored the chocoholic with white and dark chocolate in many forms: warm chocolate cake, hand made caramel and raspberry chocolates, white chocolate panna cotta. Just to show that his enthusiasm for chocolate didn't limit his imagination, Chef Kramer included a refreshing quenelle of vanilla ice cream sprinkled with crunchy graham cracker shavings and a scoop of raspberry sorbet topped with fresh, plump raspberries.

Happily Houston boasts a well-developed Vietnamese food scene, the result of the influx of Vietnamese refuges--the "boat people"--in the mid-1970s. One such place is a standout: the family-run, very affordable Huynh Restaurant (912 St. Emanuel, Houston, Texas 77003; 713/224-8694) in the revitalized Eado (East of Downtown).

With her mother, Van Bui, and brother, Binh Dang, in the kitchen, and her younger sister Cindy serving out front, Anny Dang recently re-opened the restaurant in the new location. What's on the menu is traditional Vietnamese home-cooking, the food that mom Van Bui made her family when they lived in Quang Ngai two hours south of Da Nang.

With entrees averaging $6.00-7.00, come with friends so you can sample the large menu. All the familiar Vietnamese dishes are available at Huynh: spring rolls (Cha Gio Viet Nam, Goi Cuon, and Goi Cuon Thit Nuong), beef noodle soup (Pho Dac Biet), chicken noodle soup (Pho Ga), bbq pork on rice (Com Chien Xa Xiu), chargrilled shrimp or chicken on cold vermicelli noodles with julienned vegetables (Bun Tom Nuong or Ga), and grilled pork chops on rice (Com Tam Thit Nuong Bi Cha). They are all delicious because the freshest ingredients are used and you can tell a caring hand has prepared the food.

Look deeper into the menu and you'll find dishes a mother feeds her special child. Chargrilled pork (Banh Uot Thit Nuong) wrapped in soft rice noodles. The chewy wrapper contrasts with the crispy sweet pork inside. Duck (Goi Vit) mixed with shreds of fresh vegetables and herbs, topped with crispy, fried onion rings. A spicy dish (Xao Xa Ot) that can be made with tofu, shrimp, or chicken; we had the shrimp, stir-fried with a sauce of hot chili paste and lemon grass. And half a fried chicken wittily called the Phoenix (Com Phuong Hoang), because it's cooked twice--first roasted, then fried--served with a mound of steamed rice and a side of Korean kimchi and--most amazingly--topped with a farm fresh sunny side up fried egg. When the egg is cut open, the yolk runs down the chicken and onto the rice.

As we were driving out of town, we stopped to pick up some treats for the road at Crave (1151-06 Uptown Park Boulevard, Houston, Texas 77056; 713/622-7283), an upscale cupcake store tucked into the Uptown Park Mall just off Highway 610. Ever since the Magnolia Bakery in New York popularized cupcakes with inventive flavors and adult prices ($3.25), cupcakes have had a resurgence across the country.

Crave is the latest example of this excellent trend where traditional recipes are improved by using high quality ingredients, like 85% butterfat butter, imported French sprinkles, and fresh fruit.

Made fresh daily and avoiding preservatives and artificial flavors, Crave's cupcakes emphasize natural flavor over sugary sweetness.

The Hummingbird has a classic Southern mix of pineapple, pecans, and bananas with a cream cheese frosting. Fresh strawberries are added to the frosting in the Strawberry cupcake, which probably accounts for it being a best seller. There's even a cupcake riff on the Hostess Ding Dong. The Chocolate and Creme cupcake is made with imported chocolate, filled with marshmallow cream, and topped with dark chocolate ganache. This is definitely not the Ding Dong of your grammar school days.

When I visited Houston several years ago to tour the Johnson Space Center, I thoroughly enjoyed myself because I am a huge fan of the space program. In those days the most you could hope for by way of a meal was good barbecue and authentic Mexican food. That's still true, but now Houston has a whole lot more to offer the hungry traveler.

Another 30 Minute Meal: Ginger-Soy Black Cod

Black cod cooked in a ginger-soy poaching liquid is a deceptively simple dish that cooks up quickly and has deeply satisfying flavors. Popularized by the Iron Chef, Masaharu Morimoto, his complicated recipe can be simplified with excellent results.

The fish can be served with steamed rice and simply braised or sauteed vegetables like spinach with garlic and shiitake mushrooms.

Ginger-Soy Poached Black Cod

The ginger-soy poaching liquid can be reused several times.

After the fish has been cooked and all solids removed, the liquid can be kept in the freezer in an air-tight container for several months.

When you want a quick meal, defrost the poaching liquid, simmer, add the black cod pieces, cover, and you'll have a meal on the table in 10 minutes.

Yield 4 servings

Time 30 minutes

Ingredients

2 pounds black cod fillets, washed, pat dried
1 1/2 cups white sugar
2 1/2 cups soy sauce
1/4 cup mirin
2 cups sake
2" piece of ginger, peeled, julienned

Method

Carefully inspect the fillets for bones. There will probably be a row in the middle of the fillet.

Using a sharp knife, slice along the bones and remove in a long strip. Don't throw out the strip because it can be marinated in olive oil, sea salt, and pepper and roasted in the oven or grilled on a bbq. Have the bones as a cook's treat.

Cut the fillets into rectangles 1 1/2" x 2" for easier handling.

In an uncovered large pan or dutch oven, create the poaching liquid by simmering together the sugar, soy sauce, mirin, sake, and ginger for 10 minutes. Add the black cod pieces, cover, and simmer 5 minutes.

Remove the cod with a slotted spoon and set aside. Reserve 2 cups of the poaching liquid, straining and pouring the remainder into a sealed container and freeze.

Return the cod and 2 cups of poaching liquid to the pan, reduce and thicken over high heat, spooning the thickening sauce over the cod, about 5 minutes.

Serve immediately with steamed rice or sauteed garlic spinach with shiitake mushrooms.

Risotto with Farmers' Market Fresh Squash Blossoms and Baby Zucchini

Risotto scared me at first. My son Franklin brought a box home from a trip to Italy and it sat in the pantry for years. I had the same fear of risotto I had about cooking a duck. Both seemed to require a skill set that was beyond me.

After much hesitation, I finally took the plunge and you know what I discovered, making risotto is easy, requiring only a little more skill than making pasta.

In fact, think of risotto and pasta as two sisters. The key to both is what goes on top.

Just about everything you like with pasta will work with risotto. Most vegetables, meat, poultry, seafood, and fresh herbs if sauteed first can be added to risotto just the way you'd add them to cooked pasta. And both like a bit of freshly grated cheese on top.

This past Sunday at the Pacific Palisades Farmers' Market, I could have chosen any number of fresh vegetables to use for the risotto: corn, tomatoes, asparagus, peppers--red, yellow, orange, or green--carrots, onions, Italian parsley, kale, or spinach. I settled on squash blossoms with baby zucchini because one of my favorite farmers, John Sweredoski insisted that I had to get them, they were that fresh, that good.

He was right.

Risotto with Farmers' Market Fresh Squash Blossoms and Baby Zucchini

Yield 4 servings

Time 30 minutes

Ingredients

1 1/2 cups Arborio, Carnaroli, or Vialone Nano rice
10 squash blossoms
6 baby zucchinis, washed, ends trimmed, cut into thin rounds
4 garlic cloves, peeled, finely chopped
6 shiitake or brown mushrooms, washed, thinly sliced and roughly chopped
1/2 yellow onion, peeled, finely chopped
4 cups broth, vegetable, chicken, or beef, preferably home made
2 tablespoons olive oil
1 tablespoon sweet butter
Sea salt and pepper

Method

Slice open each squash blossom. Cut off the stem and pistil and discard. Flatten the blossoms on a cutting board and cut length-wise into thin strips. In a large saute pan, heat 1 tablespoon of the oil and saute all the vegetables until lightly browned. Remove and set aside.

In the same pan add the other tablespoon of olive oil. Season with sea salt and pepper. Add the risotto and saute on a medium flame, turning frequently, until the grains start to be translucent, about 5 minutes.

Add 1/2 cup of broth, deglazing the pan and stirring the grains with the liquid until the broth is absorbed. Continue adding the broth, 1/2 cup at a time, allowing the rice to absorb the liquid. Keep stirring.

After 10 minutes, add back the sauteed vegetables and mix together with the rice.

After another 5 minutes, add the butter and stir well, continuing to add 1/2 cup of broth at a time. Season with sea salt and pepper. From this point on, start tasting the rice.

When the risotto is done to your taste, Make sure you have enough liquid because a good risotto has a nice amount of gravy.

Serve immediately because the rice will continue to absorb the liquid even after you've taken the pan off the burner. Sprinkle freshly grated Parmesan or Romano cheese on top.

Variations

Add a roasted tomato, skin removed, roughly torn apart, with its juice

Saute the kernels from one ear of corn with the other vegetables

Saute 1/2 cup finely chopped Italian parsley with the other vegetables

Add 1/2 cup sauteed diced sausage pieces

Add 2 pounds fresh butter clams, cooked in 1/4 cup water for 5 minutes covered over high heat, add the opened clams and broth at the same time you return the sauteed vegetables to the pan