Penne alla Vodka

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Do you ever have those nights when things don’t go as planned? And, your intended dinner for the night falls by the way-side? It happens to me more often than I’d like to admit. While ordering a pizza is very tempting on nights like those, this pasta dish is almost as easy as picking up the phone and ordering. This was one of the first dishes I learned to make “by heart”, and I can always turn to it in a pinch.

You probably have everything you need in your pantry already. The sauce just takes a few minutes – saute the onion, add the tomatoes and vodka and allow to simmer, you add the cream and basil at the last minute. One note of caution, don’t use inexpensive vodka. I’m not saying to go out and spend $40 on Grey Goose just for this recipe, but lets not go for the $7.99 special either! The flavor of the vodka is concentrated in the sauce, so you really want to use the best possible. With a green salad, this is the perfect summer meal for those warm nights.

Penne Alla Vodka

1 (28-oz) can whole tomatoes, drained, liquid reserved
2 Tbs olive oil
1/2 small onion minced (about 1/4 c)
1 Tbs tomato paste
2 medium garlic cloves minced
1/4 tsp red pepper flakes
1/3 C vodka
1/2 C heavy cream
1 lb penne pasta
2 Tbs finely chopped fresh basil
Grated Parmesan for serving

Puree half of the tomatoes in food processor until smooth. Dice remaining tomatoes into 1/2 inch pieces, discarding cores. Combine pureed tomatoes and diced tomatoes in liquid measuring cup add reserved liquid to equal 2 cups.

Heat oil in large saucepan over medium heat until simmering. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around the edges, about three minutes. Add garlic and pepper flakes; cook, stirring constantly until fragrant, about 30 seconds.

Stir in tomatoes and 1/2 tsp salt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8 to 10 minutes; stir frequently and lower heat to medium if simmering becomes to vigorous. Stir in cream and cook umtil hot, about 1 minute.

Add pasta sauce to penne pasta that has been cooked to al dente. Stir in basil and adjust seasoning with salt and pepper, top with parmesan.

Source: Cooks Illustrated, November/December 2006

Fluffy Buttermilk Biscuits

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Making homemade biscuits always scared the hell outta me. They always seemed to be time consuming, and anything involving “cutting in” of cold butter tends to make me nervous too. After seeing Josie’s post on them (such the Southern belle!), she gave me the confidence I needed to try. So glad I gave it a go – because they turned out absolutely perfectly. And both of my concerns that I listed above were completely unfounded.

First off, they aren’t time consuming. Not even15 minutes of prep work, and I had gorgeous butter-topped biscuits that I was putting into the oven. The food processor pretty much does all the work for you, that machine is such a workhorse in my kitchen. A few quick pulses of the flour and butter, then you add the liquid components, knead a few times, shape and cut. It’s that easy!

I don’t like to brag, but they easily were the best biscuits I’ve seen, or tasted. They stood a mile high! Okay, maybe not a mile…but still, very tall.  And the fluffy layers? Unparalleled. They were the perfect accompaniment to the fried chicken dinner I made that night, and the boys and I enjoyed the leftover biscuits with blueberry preserves the next morning. So, if you’re a bit scared of them like I was, get your butt in the kitchen and give it a try. This recipe won’t let you down!

Fluffy Buttermilk Biscuits

2 1/4 cups cake flour or 2 cups all-purpose flour
1 Tbs baking powder
1 Tbs plus 1 tsp sugar
1 tsp salt
6 Tbs cold unsalted butter, cut into several pieces
3/4 cup cold buttermilk
2 Tbs melted butter, for brushing

Preheat the oven to 400 degrees.

In the bowl of a food processor, combine the flour, baking powder, salt, and sugar.  Pulse several times to combine well.  Add the butter, and continue to pulse in 2-second increments, until the mixture resembles coarse crumbs with a few pea-sized pieces (about 5 pulses).  This can also be done using a pastry blender or 2 forks if you don’t have a food processor.

Transfer the mixture to a medium bowl, pour the buttermilk over it, and use a fork to mix for about 1 minute, or until the dough just comes together.
Turn the dough out onto a floured surface, knead with floured hands, and pat into a rectangle about 6×10 inches and 1-inch thick.

Fold the dough like a business letter (the righmost third over the center third, then the left third on top).  Turn the dough a quarter of a turn, pat it into another 6×10 inch rectangle, and fold it upon itself in thirds again.  Repeat one more time, then pat the dough into a 6×10 inch rectangle a final time.

Using a floured 2-3 inch biscuit cutter, cut the biscuits from the dough and place them about 1 1/2 inches apart on an ungreased baking sheet.  Pat the scraps into a 1-inch thick rectangle and cut more biscuits.

Brush the tops with half the melted butter, and bake 15-20 minutes, or until the tops are just beginning to brown.  Brush the tops again with the remaining butter and serve warm.

Source: Pink Parsley, originally from The Lee Bros. Southern Cookbook

Oreo Cupcakes with Oreo Buttercream

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I have yet to meet a cupcake that I didn’t like, but this one really “takes the cake” (heh, no pun intended!). My girlfriend Morgan made them for a cookout a couple years ago now, and they’ve been my favorite ever since. There are several variations on Oreo cupcakes floating around on the blogosphere. All of them contain the little treasure at the bottom of course, the Oreo cookie. Which, is such an unexpected and delightful treat.

Here is my take on it; a simple vanilla cupcake with an Oreo surprise on the bottom, topped with a rich Oreo buttercream frosting. It’s pretty much perfection. If you’re looking for something fun to bake this weekend, look no further. I’m sure they’ll quickly become your favorite cupcake too!

Oreo Cupcakes with Oreo Buttercream

3 cups cake flour
1 tbsp. baking powder
½ tsp. salt
16 tbsp. unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1¼ cups buttermilk, at room temperature
1 tbsp. vanilla extract
20 Oreo halves, with cream filling attached
For the frosting:
8 tbsp butter, room temperature
1/2 cup vegetable shortening
4 cups powdered sugar (1 lb)
1/2 tsp butter flavoring or vanilla extract
6 tablespoons Oreo cookies, finely crushed
10 Oreo cookies, cut in half, for garnish

Preheat oven to 350°F and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for crushing for the frosting. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.
Cream butter and sugar in the bowl of an electric mixer. Combine flour, baking powder and salt in a medium bowl. Add eggs, one at a time, beating after each addition. In a 2 cup measuring cup, combine the buttermilk and vanilla. Alternately add the dry ingredients and the liquid to the batter, beginning and ending with the dry ingredients.
Fill lined cupcake tins with batter. Bake for 15-18 minutes, until tooth pick inserted comes out clean. Allow to cool 10 minutes in pan before transferring to a cooking rack.
For the frosting, in the bowl of your standing mixer fitted with the paddle attachment (or using a hand mixer) cream the butter and shortening on medium-high speed until light and fluffy, about 2-3 minutes.
Reduce the mixer speed to low and add the powdered sugar, about 1/2 cup at a time, until thoroughly mixed. Add the butter flavoring, and Oreo crumbs; mix well. Frost cupcakes as desired. Top cupcakes with half of an Oreo cookie, for garnish.

Source: cupcakes adapted from Annie’s Eats, frosting adapted from Wilton

Spaghetti and Meatballs

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Who doesn’t love a big pile of spaghetti and meatballs? It’s always been a favorite in our home, and for good reason. It’s a comfort food meal that can be prepared in less than an hour, and there’s usually always leftovers which make for great submarine sandwiches later in the week. It’s pretty much your standard meatball recipe…well, except for the addition of powdered gelatin.

I know what you’re probably thinking – gelatin? In ground beef? No thanks! But, hear me out. I don’t like using ground pork or veal in my meatballs, and that’s where the gelatin comes in. It mimics the natural gelatinous goodness that is usually found in veal; giving it that smooth, velvety quality – without, you know, eating infant cows. I use it in my meatloaf too. A tip I picked up from Cook’s Illustrated years ago. Just love them!

Spaghetti and Meatballs

For the meatballs:
1.5 pounds ground sirloin
2 cloves garlic, minced
2 slices of bread, pulsed to crumbs in food processor
1 egg, beaten
2 tablespoons milk
1/2 teaspoon powdered gelatin
2 tablespoons fresh parsley, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
vegetable oil, for pan frying

For the sauce and pasta:
2 tablespoons olive oil
1 teaspoon minced garlic
1 28-ounce can crushed tomatoes
1 tablespoon fresh basil leaves , minced
Table salt
Ground black pepper
1 pound spaghetti
Parmesan cheese fresh, grated

In a large bowl, combine the egg and milk. Sprinkle the powdered gelatin on top, and let sit (or “bloom”) for 5 minutes. Add in remaining ingredients and mix gently with your hands until combined. Working with about 2 tablespoons at a time (I use a small cookie scoop), roll meat into 1″ balls and set aside.

Pour vegetable oil into 10- or 11-inch sauté pan to depth of ¼ inch. Turn flame to medium-high. After several minutes, test oil with edge of meatball. When oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes. Regulate heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to plate lined with paper towels and set aside.

Bring 4 quarts water to a boil in large pot for pasta.

For the sauce, discard oil in pan, leaving behind any browned bits. Add olive oil along with garlic; sauté, scraping up any browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil; add salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low flame.

Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain, and return to pot. Ladle several large spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 to 3 meatballs. Serve immediately with grated cheese passed separately.

Adapted from: Cook’s Illustrated, January 1998