In my library of cookbooks, I must admit there are those that haven't been moved since I crammed them into their tiny little spots. They seemed like good ideas at the time I bought them, but for a number of reasons, probably laziness chief among them, I haven't gone back to their pages.
But there are a couple that are getting pretty ratty. They have been pulled out, opened, splattered with various kinds of sauces, then jammed back with dust covers all askew.I know I should clean them up before putting them back, but what the heck, there is a certain charm to a book that automatically falls open to your favorite recipe, even if chunks of your favorite recipe fall out as well.
Those books are the good ones; "Rose Reisman Brings Home Light Cooking" has been one of the best.
The recipes are simple, the tastes good. There is nutritional information available. They just make good reading.
Now, being released this month, is a new "Rose Reisman Brings Home Light Pasta." It is every bit as good as its predecessor.
I'll be the first to admit that the titles could use a little work, but the rest of the books are fantastic. If you are just getting started in the world of low-fat cooking, you couldn't ask for an easier road map than Reisman's "Light Pasta."
I hope they become as easy to find as they are to use. Reisman's book is published by Robert Rose Inc., a Canadian publisher, but is being distributed in the United States by Firefly Books Inc. of Buffalo, N.Y.
The book costs $16.95 in a soft-bound version, and if you can't find one locally, you can order by calling (416) 499-8412.
There is also an additional advantage to Reisman's books. Proceeds from all sales go, in part, to the Y-Me National Breast Cancer Organization, a fund-raising group that fights breast cancer in both the United States and Canada.
Reisman gives a short introduction to the basics of cooking pasta, too. Not so surprisingly, there is nothing in there about throwing it against the refrigerator to see if it will stick.
Pasta of most any degree of doneness will stick to the refrigerator. I have the door, believe me. Most of the basics you've heard before. Use plenty of water, cook it "al dente," whatever that really means, and use a heavier sauce for the big pastas like rigatoni or jumbo shells, use a lighter sauce for fettuccine, linguine or spag-hetti.
Interestingly, Reisman makes a case for using dried pastas, rather than fresh.
"There are several reasons for this," she writes. "It is easier to find, store and costs much less than fresh. It lacks the fat and cholesterol of the fresh types, which have eggs added. There are more varieties of dry pasta readily available. Dried pastas have consistent flavor and texture. Fresh pasta can stick, even if cooked properly, and is best only if cooked immediately after the pasta is made. It can be stored at room temperature for up to one year."
Here's one of her dishes that looks great and is filled with taste.
*****
Recipes
RADIATORE WITH SWEET SAUSAGE, ZUCCHINI AND TOMATOES
Serves 6-8
12 ounces radiatore or penne
2 teaspoons vegetable oil
2 teaspoons crushed garlic
3/4 cup chopped onions
3/4 cup chopped sweet green peppers
2 cups chopped zucchini
6 ounces sweet sausages, skinned and chopped
6 ounces ground beef
2 1/2 cups canned or fresh tomatoes, crushed
1/3 cup sliced black olives
2 teaspoons dried basil
1 teaspoon dried oregano
Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl.
In a large nonstick skillet, heat oil; saute garlic, onions, green peppers and zucchini until tender, approximately 5 minutes. Add sausage and beef; saute just until cooked, approximately 10 minutes. Add tomatoes, olives, basil and oregano; simmer for 15 minutes, until sauce thickens, stirring occasionally. Pour over pasta and toss.
Nutritional analysis per serving: 335 calories, 12 grams fat, 44 grams carbohydrates, 25 milligrams cholesterol, 298 milligrams sodium, 32 percent of calories from fat.
Additional tips: This dish can be made spicier by using spicy sausages and adding 1/4 teaspoon of cayenne pepper. Beef can be replaced with ground chicken, veal or pork. You can prepare the sauce up to a day ahead and reheat it gently before use. Add some water or beef stock if sauce thickens.