Fish in "crazy water"

This is really an Italian dish and I have no idea why the water works, but it does. Here's the basic idea--saute aromatics (onion, garlic) in a good amount of olive oil. Say 1/4 cup for 4 servings of fish. Add diced tomatoes, and some dry white wine. Bring this to the boil. Now add a cup or so of water and lower the heat. Let this cook until most of the water has evaporated. Add your fish and poach the fish until just done in the "crazy water" mixture. This becomes a thick, flavorful sauce. A 1 inch thick piece of cod takes less than 10 minutes to cook.

This dish also reminds me of a Spanish dish--"Urta a la Rotena" or white fish in the style of Rota, the southern Spanish town where I was stationed in the Navy. Yum.

Pasta in one pot? Yes!

Who would have thought that pasta can be cooked in a comparatively small amount of broth, along with other sauce ingredients, and come together into a fabulous, easy dish? All you need is a 12 inch skillet with a lid.

I've done this with linguine, but it should work with any strand-type pasta. Here's the recipe and some variations:

Ingredients:

12 slices bacon, divided

4 cups (1 L) chicken broth

2 cans (14.5 oz each) Italian-style diced tomatoes (3½ cups/875 mL)

1/2 cup dry white wine (optional--I use vermouth)

1 medium onion

4 garlic cloves, pressed

1/2 tsp (2 mL) crushed red pepper flakes (optional)

12 oz (350 g) uncooked linguini pasta

1/4 tsp (1 mL) salt

1 cup (250 mL) loosely packed fresh parsley, divided

4 oz (125 g) cream cheese

1 oz (30 g) Parmesan cheese, grated

Halved grape tomatoes (optional)

Directions:

1. Slice bacon crosswise into 1/4-in. (6-mm) strips using Santoku Knife. Place into (12-in./30-cm) Skillet; cook over medium-high heat 8-9 minutes or until crisp. Remove bacon from Skillet; drain on paper towels. Drain Skillet, leaving 1 tbsp (15 mL) drippings in Skillet.

2. Meanwhile, place broth and diced tomatoes in Large Micro-Cooker(R). Microwave, covered, on HIGH 6-8 minutes or until hot; carefully remove from microwave. On clean Cutting Board, finely chop onion using Food Chopper. Return Skillet to heat; add garlic pressed with Garlic Press and pepper flakes, if desired. Cook 10-20 seconds or until fragrant. Add onion; cook 2-3 minutes or until onion is tender. Carefully add broth mixture, pasta, half of the bacon and salt. Simmer, covered, 9-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.

3. Finely chop parsley using Chef's Knife; reserve 1 tbsp (15 mL) for garnish. Cut cream cheese into cubes. Grate Parmesan cheese using Rotary Grater. Cut grape tomatoes in half, if using. Remove Skillet from heat. Stir in remaining parsley, cream cheese and grape tomatoes, if desired. Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, Parmesan cheese and reserved parsley.

Variations: add diced cooked chicken, leftover vegetables such as asparagus tips or broccoli. Add shelled, deveined shrimp the last 5 minutes or so of cooking but be careful not to overcook them. You can probably omit the tomatoes, but increase the broth by a cup or so. I was add several kinds of cheese to this option; the result would be like linguini ai quattro formaggi or pasta with four cheeses.