Zuppa Toscano


1 lb ground sausage
1/2 tsp crushed red pepper
4 slices bacon
2 onions, chopped
2 garlic cloves, minced
4 cups chicken broth
3-4 russet potatoes, sliced
1/2-1 cup heavy cream
1 tsp salt
1 tsp pepper.


1) Fry 4 slices bacon. Sautee 1 lb ground sausage until browned and drain. Meanwhile, boil 3-4 sliced russet potatoes in medium pot until until potatoes are ONLY 75% cooked through. In separate LARGE pot, cook 2 chopped onions in 4 cups chicken broth.

2) Add 1/2 tsp crushed red pepper to drained ground sausage. Chop bacon and add sausage and bacon to onion broth once onions are translucent. Add undercooked potatoes and 2 minced garlic cloves.

3) Simmer ingredients until potatoes are just cooked, then add 1/2 – 1 cup heavy cream to desired consistency and 1 tsp salt and 1 tsp pepper to taste.

Red Wine Sauce for Steak


1/4 tsp salt
1/4 tsp pepper
3 tbsp minced shallots
2 tsp chopped fresh thyme
1/2 cup full red wine
1/2 cup unsalted beef stock
1/2 tbsp butter
1/2 tsp Dijon mustard


1. Mince shallots and sauté in olive oil with 2 tsp fresh thyme for 1 min over medium-high heat.
2) Add 1/2 cup red wine; cook 2 1/2 minutes or until liquid almost evaporates. 3) Add 1/2 cup beef stock; cook 3 minutes or until liquid is reduced by half and mixture is slightly thickened.
4) Remove pan from heat. Whisk in remaining 1/4 tsp salt, 1/4 tsp pepper, 1/2 tbsp butter, and 1/2 tbsp mustard.