Posts Tagged ‘pasta’

post holidayness

Tuesday, January 5th, 2010

All these holiday posts- I had to chime in!

I confess that, with the exception of a slighly over-salted eggplant parm on Christmas Eve, I did very little cooking this holiday season- especially when compared to Ms. Emily. I spent most of my holiday out of the kitchen and at the table, with varying degrees of success.   However, this Christmas I made of with a haul of kitchen gadgets so amazing that I almost believe in Santa again.  The past week with no job and tons of snow I’ve had nothing to do but try all of these handy gadgets out.  It has been f*ing awesome.   Here are the highlights:

Le Creuset French Oven: Like Mo, I was also gifted one of the Holy Grails of stovetop cooking equiptment- the Le Creuset French Oven.  Mind was a beyond lovely surprise from my Man Crow.  I am in love.  I have so far cooked: Black Bean Soup and Lentil Soup in it, but am still searching for a recipe to do it justice- something meat-free (fish ok!) that involves browning  and then simmering in a sauce.  Suggestions welcome.

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The Cuiseart Food Processor: I think I connected with Tim the Toolman Taylor on a deep level the moment I pressed start on this bad boy.  Ho ho Ho.  This baby gets and A+ for raw, untamed power and I feel like such a spoiled girl everytime I look in my pantry and see that gorgeous stainless steal staring back at me.  It even has a setting for dough.  A gift from my Ma. Have made: pesto, black bean soup, broccoli and mashed potatoes.

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Cast Iron Frying Pan: From Holly.  Amazing.  I <3 it, seasoned it, use it for everything.  No more explanation needed.

Pasta Maker:  Yay!  Love making pasta, and now it is super easy, way more uniform, and awesome.  Aunt Shirley, I hope you are reading this and  know that I love the pasta maker.  I squealed the first time it pushed out a perfect sheet. It sits next to my food processor and they tell each other constantly how shinny and gorgeous they each look.  They make my mixer and George Forman jealous. I made linguini to go with that pesto the other night and every strand was eaten.  Next mission: ravioli.

Apple Pealer: From my Man Crow’s Mom for useing when I am feeling particularly domestic and need to bake an apple pie.  It took me an embarrassing amount of time to figure out how to use, and as a result I had to eat a LOT of apples before they went brown.  It is super cool though, and apparently skins potatoes as well.  Plus, it is a shiny red.  I see lots of pies in my future….

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Sauce-y!

Monday, September 21st, 2009

It’s been almost a year.

A year since I was granted the recipe for one of the finest sauces I’ve ever had the pleasure of devouring. A sauce so good that it puts most people in a prolonged state of pure joy (or a straight-up food coma). I’m talking about pasta’s BFF-the vodka sauce.

Some friends of mine came to visit recently and I found myself in a frenzy trying to find a dish that would be (A) filling, (B) delicious, and (C) special enough for some out-of-town guests. Presto vodka sauce! While my sauce simmered, we sipped on the Ommegang brew, “Three Philosphers” and munched on mustard cheese, salami and fresh bread.

Appetizers and Beer

A friend of mine passed on this easy and delicious recipe and I’ve stuck by it ever since. You can tweak to make it your own but this version is wonderful on its own! Bon appetit!

Sauce!

Vodka Sauce

1 stick butter

1 medium onion, chopped

2-3 cloves garlic

1 cup vodka (I used Stoli, but any decent vodka will do)

2 (28oz.) cans diced tomatoes

1/2 pint heavy cream

1 cup frozen peas (optional)

salt and pepper to taste

In a large pot, melt down butter and cook onions and garlic-about 10 minutes. Add vodka and simmer over low heat for another 10 minutes. Add tomatoes, salt and pepper and cook uncovered for about 30 minutes.

While stirring, slowly add heavy cream. Add peas and cook until heated through.

Serve over your favorite pasta!

Getting Saucy

Monday, August 31st, 2009


It is (sadly) the end of summer. But before the colder months officially set in there is one of my favorite foodie seasons- tomato season. Tomatoes are gorgeous right now- and the crows have been snacking on big, plump, brightly colored heirlooms sliced onto fresh bread.

I engaged in my own personal end-of-summer tradition this weekend- getting saucy. Off of tomatoes. Let me explain. I am a total marinara sauce snob- a product of being lucky enough to grow up in a Sicilian family where having jarred sauce in the pantry was the embarrassing equivalent to a dirty bathroom or being out of salt. Simply not done. Every summer my mother would cook an enormous pot of marinara sauce with the tomatoes she grew in her own garden and then freeze individual portions in her large basement freezer. That way there would always be fresh homemade sauce all winter- for pasta, lasagna, eggplant parm- where ever it was called for. And I became spoiled.
So now I follow suite, making my own sauce at the end of every summer. This year I made a total of 7 quarts; from roughly 16 lbs of fresh (although regretfully not homegrown) roma tomatoes. And although my mother’s and my grandmother’s sauces put mine to total shame, at very least the ten perfectly stacked portions of sauce in my freezer right now assure me that there will be no need for jarred sauce in this apartment this winter.

There is no exact recipe here for this marinara- for things like wine, paste, salt, pepper and basil you have to just taste and add as you cook. But basically for 7 quarts of marinara sauce I used:
16 lbs fresh roma tomatoes, diced with skin on
1 can tomato paste
2 medium yellow onions
1 1/2 heads of garlic.
1 large bunch of garlic
1-2 cups of red wine.
Absolutely, positively, never any sugar. This is law. I don’t think I really need to explain.
Total from start to finish this whole operation took me about 1:45- about an hour for prep and to get it started and about 45 minutes to simmer. I tossed some of the fresh sauce with spaghetti and topped with grated parm- served up simple with a side salad. A delicious way to celebrate the close of my favorite season.
Mangia bene!