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The sauce, which has a wonderful chicken stock, is simmered just long enough to develop a full flavor. Add the mild Romano and stronger parmesan cheeses and bake the pasta for a great meal. -- EclecticCooking.com

Ingredients:

6 Tbsp olive oil
2 Cups (4 dl) chicken stock
1 1/2 Cups (3 dl) red onion, chopped
1 lb penne pasta
1 tsp garlic, minced
2 1/2 Cups (5 dl) Romano cheese
3 8 oz (3, 240 g) cans chopped tomatoes, drained
1/3 Cup (2/3 dl) sliced black olives
2 tsp basil, chopped
1/3 Cup (2/3 dl) parmesan cheese, grated
1 1/2 tsp red crushed pepper

Directions:

Preheat oven to 400 degrees F (200 degrees C)

Heat half the oil in a heavy large skillet over medium-high heat. Add onion and garlic and saute 3-5 minutes or until onion is translucent. Mix in tomatoes, basil, and red pepper. Boil, breaking up tomatoes, and add stock to pan. Return to a boil, reduce heat to medium, and simmer until sauce thickens and is reduced to 6 cups, 45 minutes to 1 hour. Season to taste with salt and pepper. Preheat oven to 375.

Cook pasta according to package directions until al dente. Drain well. Return pasta to the pot and toss with remaining oil. Pour sauce over the pasta and toss to coat. Sprinkle with Romano cheese. Place pasta in baking dish, top with olives and parmesan, and bake in the oven 25-30 minutes at 400 degrees F (200 degrees C). Sprinkle with fresh basil, if desired, and serve immediately.

(Serves 4)

Penne with Two Cheeses and Tomatoes. To import, drag image to your MacGourmet recipe box.

MacGourmet for OS X, which is free to download and try, features lots of great features like drag and drop import, clipping recipes from web pages, publishing recipes to your .Mac account and much more. Give it a try today!

Read the latest Recipe of the Week.

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posted by Michael on 7:49 AM   | 0 comments

Recipe of the week: Cheese Scones

Cheese scones are easy to make, but they must be eaten right away as they dry out quickly. Serve them in the morning, an afternoon snack or with dinner. -- EclecticCooking.com

Ingredients:

225 g (7.5 oz) all-purpose flour
1 tsp baking powder
100 g (ca. 3 oz plus 1 Tbsp) butter
100 g (ca. 3 oz plus 1 Tbsp) Cheddar cheese
1 1/4 dl (5/8 Cup) milk

Directions:

Preheat oven to 225 degrees C (430 degrees F)

Sift flour and baking powder into a bowl. Mix lightly with your fingertips to combine. Add the cheese and mix quickly with the milk. On a floured surface roll out the dough to 1 cm thickness (ca. 1/2 - 3/4 inch thickness). Using a drinking glass with an approximate diameter of 4 cm (ca. 1 1/2 inches), dip the rim of the glass in flour and then press down on the dough to form rounds. Gather any remaining dough and repeat process until you have about 30-35 scones.

Place the scones on a cookie tray lined with baking paper, brush the scones with mil and bake them in the middle of the oven 15-20 minutes or until the tops are golden brown. Note: You can sprinkle a little cheddar cheese over the top of the scones while they are still hot.

(Makes 30-35 scones)

Cheese Scones. To import, drag image to your MacGourmet recipe box.

MacGourmet for OS X, which is free to download and try, features lots of great features like drag and drop import, clipping recipes from web pages, publishing recipes to your .Mac account and much more. Give it a try today!

Read the latest Recipe of the Week.

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posted by Michael on 1:34 PM   | 0 comments

And the winners are...

The MacGourmet 1st Birthday Sale was a big success. Thanks to all who purchased during this period.

The winners of the Amazon.com gift certificate give away were Barbara Knapp of Santa Cruz, CA, winner of the $50 gift certificate and Jacqueline Joy of Dewittville, NY, winner of the $25 certificate. Their email addresses were randomly chosen from all the orders received during the sale, and they should have already received their certificates via email.

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posted by Michael on 7:58 AM   | 1 comments

If you are seeing odd display issues with the shopping list while editing, make sure you have the latest download from the site. A minor configuration issue was addressed, but because no code changed, it wasn't an "official" update. If your version in the About box says 1.1.4 (v3) you should be all set. If not, download MacGourmet again to resolve the issue.

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posted by Michael on 7:36 PM   | 0 comments

The Unofficial Apple Weblog (TUAW) had some nice things to say about MacGourmet today...

"I've been playing with the demo for a little while this afternoon, and it's really nice."

Read more: Organize recipes and more with MacGourmet

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posted by Michael on 6:18 PM   | 0 comments

Advenio Celebrates MacGourmet's First Birthday with Sale, Giveaway and Minor update.

MacGourmet 1.1.4 is now available, and we're also running a sale and giveaway to celebrate the first birthday:

"It's been one year since MacGourmet, their popular recipe organizer, was released to Mac users and to celebrate, Advenio is having a $5 off sale and is giving away one $50 and one $25 Amazon.com gift certificate to 2 randomly selected MacGourmet sale-price purchasers. To save $5, just use the MGONEYEAR discount coupon code thru August 22nd when you check out and $5 will be deducted from your total. The two gift certificate winners will be chosen following the sale.

Additionally, they are releasing MacGourmet 1.1.4, a minor update that adds check-for-update functionality and some other minor changes."

You can find a full list of the changes here.

This free update is available from the MacGourmet download site.

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posted by Michael on 7:55 AM   | 0 comments

Recipe of the Week: Chorizo Meatballs with Turmeric Sauce

The meatballs have a tangy taste with a crunchy tomato sauce. The chorizo gives the bland ground chicken a nice color and taste. -- EclecticCooking.com

Ingredients:

1 lb ground chicken
1 tsp paprika
2 cloves garlic, crushed
2 oz (60 g) finely chopped chorizo
3 Tbsp dried bread crumbs
1 tsp salt
Little freshly ground black pepper
2 oz (60 g) chopped almonds
Olive oil
1 tsp turmeric
2 cloves garlic, minced
1/2 Cup (1 dl) dry white wine or sherry
1 tin (8 oz / 240 g) chopped tomatoes with chili

Directions:

Preheat oven to 425 degrees F (225 degrees C)

Mix the ground chicken, paprika, garlic, chorizo, dried bread crumbs, salt and pepper. Form the meat into small meatballs (about 24) and place them on a baking tray lined with baking paper. Bake the meatballs for 12-15 minutes at 425 degrees F (225 degrees C).

Roast the chopped almonds in the olive oil until golden brown. Add the meatballs, turmeric, chopped garlic and white wine or sherry and bring to a boil. Add the chopped tomatoes and simmer for 5 minutes. Season with salt and pepper and serve with pasta or small potatoes and green salad.

(Serves 4)

Chorizo Meatballs with Turmeric Sauce. To import, drag image to your MacGourmet recipe box.

MacGourmet for OS X, which is free to download and try, features lots of great features like drag and drop import, clipping recipes from web pages, publishing recipes to your .Mac account and much more. Give it a try today!

Read the latest Recipe of the Week.

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posted by Michael on 10:27 PM   | 0 comments

The simple combination of crisp meringue and vanilla ice cream topped with a sweet strawberry syrup gives a festive ending to a summer meal. -- EclecticCooking.com

Ingredients:

2 egg whites
100 g (ca. 3 1/2 oz) sugar
75 g (2 1/2 oz) chopped hazelnuts
1 liter (1 quart) vanilla ice cream
200 g (6 1/2 oz) strawberries
1 Cup (2 dl) orange juice
150 g (5 oz) sugar
1/2 vanilla pod
Garnish: Fresh berries and/or fruits

Directions:

Preheat oven to 175 degrees C (325 degrees F)

Beat the egg whites until stiff. Add the sugar a little at a time and continue to beat the eggs. Fold in the chopped hazelnuts and form the mixture into 12-16 meringues on baking paper and bake the meringues for 20 minutes at 175 degrees C (325 degrees F) until they are crispy on the outside but still soft on the inside.

In a medium saucepan bring the strawberries, orange juice, sugar and vanilla pod to a boil and let it simmer until you have a thin syrup. Don’t stir too much so the berries get mushy. Sieve the juice from the berries. Place a small piece or scoop of ice cream on one meringue, top with another and decorate with some of the strawberries from the syrup, fresh berries or fruit and garnish with syrup in a thin stream.

(Serves 6-8)

Hazelnut Meringue. To import, drag image to your MacGourmet recipe box.

MacGourmet for OS X, which is free to download and try, features lots of great features like drag and drop import, clipping recipes from web pages, publishing recipes to your .Mac account and much more. Give it a try today!

Read the latest Recipe of the Week.

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posted by Michael on 7:19 AM   | 0 comments