Costco Connection - July 2007

creative cooking

Recipe developed by Mario Batali

The tastes of summer

IF YOU’RE LOOKING for a dish that is perfect for capturing the fresh taste of summer, consider this pasta recipe from chef Mario Batali that eschews traditional heavy sauces and instead features a lively mix of vegetables and herbs.

Top off the meal with an unusual but delicious recipe developed by chef Sandra Lee. Yes, sautéed bananas!

Both dishes are featured in our latest cookbook, Cooking in Style The Costco Way, featuring recipes that use products available at Costco. To see an electronic version, go to costco.com and click on “Costco Connection Magazine.”

ALL RECIPE PHO TOS BY IRIDIO PHO TOGRAPH Y

Penne with Cauliflower

¹/2 cup Kirkland Signature™ extra virgin olive oil

1 garlic clove, crushed

2 pounds tomatoes, peeled, seeded and chopped, or 4 cups plum tomatoes, drained and chopped

1 head cauliflower, broken into florets

2 tablespoons salt

1 pound Garofalo* penne

¹/2 cup finely chopped fresh Italian parsley

Freshly ground black pepper

¹/2 cup freshly grated Kirkland Signature Parmigiano Reggiano or pecorino cheese

1. In a 12- to 14-inch sauté pan, heat olive oil over medium heat. Add garlic and cook gently until softened and very light golden brown. Add tomatoes and cook, stirring, until tomatoes begin to break down.

2. Add cauliflower and stir well. Add ¹/2 cup very hot water, lower heat to medium and cook for 30 minutes, or until cauliflower is tender. 3. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt. Add penne and cook according to package directions until tender yet al dente. 4. Drain pasta and add to the pan with cauliflower. Stir in parsley and black pepper to taste, and toss for 1 minute over high heat. 5. Divide evenly among 6 warmed pasta bowls, top with grated cheese and serve immediately. Makes 6 servings. *Brands vary by region; substitute a similar product.

Recipe developed by Sandra Lee

Sautéed Bananas over Ice Cream
with Oatmeal-Rum Cookies

OATMEAL-RUM COOKIES underripe, cut diagonally
1 17 ¹/2-ounce package ^into¹^/²^-inch ^slicesoatmeal cookie mix ¹/4 cup dark rum
¹/3 cup canola oil 3 tablespoons packed
1 large egg, lightly beaten ^brown ^sugar3 tablespoons dark rum ¹^/⁴^teaspoon ^groundcinnamon

1 pint vanilla bean ice cream

SAUTÉED BANANAS 1/2 stick (1/4 cup) butter 4 medium Dole* bananas,

1. Preheat oven to 375°F.

2. In a large bowl, combine oatmeal cookie mix, oil, egg and rum. Stir to form a dough. Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet. 3. Bake for 9 to 11 minutes, or until golden brown. Remove from the cookie sheet and let cool on a wire rack. 4. Meanwhile, to prepare sautéed bananas, melt butter in a large skillet over medium-high heat. Add bananas and cook for 1 minute. Stir in rum, brown sugar and cinnamon. Simmer for 3 to 4 minutes. 5. Scoop ice cream into 4 dessert dishes. Spoon banana mixture over ice cream. Serve with cookies. Makes 4 servings. Tip: If you like, bake only as many cookies as you need. The cookie dough can be covered and stored in the refrigerator for 4 to 5 days. *Brands vary by region; substitute a similar product.