|EVERYTHING BUT THE KITCHEN SINK: A Middle Eastern spice, Mexican-style salsas, reduced-fat Swiss cheese and smoked wild Alaskan salmon are among the ingredients in this 10-inch frittata, which warmed me on a zero-degree day.|
By VICTOR E. SASSON
We ran around on Saturday in the bitter cold, and when we drove home from a concert around 10 p.m., the temperature readout on my car's dashboard was 4 degrees.
Sunday morning was even colder -- zero degrees -- so we stayed in, cooked comforting food and drank a couple of glasses of red wine with our evening meal.
I've heard Italians don't use grated cheese on pasta dishes with seafood -- preferring bread crumbs instead -- but I've never understood why.
For dinner, I prepared a seafood pasta in a sauce made with Parmesan and Romano cheeses, and used grated cheese as an accent.
And we had plenty of leftovers for the rest of the week, if we want to put a meal and a salad on the table in just a few minutes.