Vodka for Dinner!

Well, maybe vodka sauce! Though my last blog was a pasta dish, when I saw the Barefoot Contessa make this Penne alla Vecchia Bettola (pasta with vodka sauce) from Nick & Toni's in New York City, I couldn't resist! I also rationalized the decision since I used whole wheat pasta and my husband and I worked out today.

Brian loves vodka sauce, so I thought this was a good recipe to try tonight (also makes up for the torture I'm putting him through as I watch The Bachelor finale!).

I followed the recipe except instead of penne I used whole grain rotini, and skipped the fresh oregano. I didn't have any on hand but I'm sure it would have added wonderful flavor. I also made sure to use kosher salt vs. regular salt based on recommendations in the recipe reviews.

Next time I think I will try adding some chopped asparagus and/or shrimp. The combination of cream and fresh tomato sauce hits the spot as I ball my way through The Bachelor. Such a sap!

Penne alla Vecchia Bettola

This recipe is definitely a keeper. Bon Appetit!

Pasta con Broccoli

Tonight I made Pasta con Broccoli, a recipe my Mother's been making for years from The Pasta House in St. Louis. It's one of my fav dishes in the cookbook she made me. 

Since it's Ash Wednesday, I wanted to make something really satisfying and delicious, yet meatless. It's sooooo rich and creamy. Almost decadent. It's a good thing I went for a run earlier! Definite comfort food for a gray, rainy day like today.

Pasta con Broccoli (The Pasta House)

16 ounces cavatelli pasta shells

32 ounces half and half

4 ounces butter (one stick)

2 teaspoons garlic (2-3 grated cloves)

4 ounces tomato sauce

4 ounces broccoli florets 

4 ounces sliced mushrooms

1 cup grated parmesan cheese

Salt and pepper

Cook cavatelli until done. Drain and return to pot. Add butter, half and half, garlic, tomato sauce and broccoli. Bring to a hard boil. Add mushrooms and remove from heat. Add parmesan, toss and serve.

Makes 4-6 servings

Paczki Fail

My husband reminded me it was Paczki Day yesterday. His mother's side of the family is Polish, and he loves lemon paczkis (pronounced POONCH-key). So I zipped down to Weber's Bakery on the South side for some homemade paczkis. Nothing says Fat Tuesday like a little lard, right?

My husband's family are big fans of Weber's. It's been in Chicago for more than 75 years. It's one of the few old school bakeries around. It's easy to spot on Archer, right across the street from the Rainbow Motel (yes, this establishment is indeed painted pink). After viewing their site, they have Pink Palace Fantasy Suites. Oh my! God love the South side!

I arrived to Weber's at 11:30am. Major fail. They sold out of paczkis at 11:00am! In fact, they were sold out of many things. However, I snagged this GORG coffee cake with fresh strawberries.

They don't make bakeries like this anymore. Though I'm disappointed I didn't get any paczkis, I am still a happy camper. I love how they wrapped the coffee cake in a box with string. It's like a gift. Or precious cargo!

My next stop was Intelligentsia. If I was going to eat a piece of coffee cake from Weber's, I needed a coffee equally as fantastic, right? I love their vanilla lattes. I've never had coffee like this before. It feels like velvet in my mouth!

Despite my paczki fail, it was a good Fat Tuesday. Next year I'll remember the early bird always gets the worm.

Creamy Crustless Quiche

Quiche sounded so good for dinner tonight, but I didn't have time to make the crust. I found this crustless recipe on Epicurious.com.  It was quite creamy and good (heavy cream just never disappoints). I ended up cooking it for 35 total minutes because the middle just wasn't quite ready after 20-25.  I also tossed Herbs de Provence over the top after I took it out of the oven.

Crustless Quiche (Gourmet Magazine)

So I've redeemed myself after last night's Totinos run. I'm lucky to have such a patient husband. Maybe in the near future he will cook for the next blog post!!

Cookbook Made With Love

The Christmas after I got engaged, my Mother gave me this homemade cookbook. My brother helped with the design and technical stuff. It is so special to me, probably one of the nicest things anyone has ever done for me. It includes some of my favorite recipes, and also basics. I will cherish this cookbook forever, and hope to make one someday for my own daughter or daughter-in-law.

Since I've been married, I've thoroughly enjoyed cooking more. I'm in a discovery phase, learning as I go. There are some nights that a recipe just flops and we make a trip to 7-Eleven for our Totinos pizza standby. In fact, tonight was one of those nights! 

There are also odd moments along the way, like last Tuesday when I was craving dessert, but didn't want all the carbs and sugar that go along with them. Instead, I made a topping. Whipped cream from scratch, and sadly, we ate it plain! No dessert, just whipped cream. Embarrassing, I know, but delicious! 

Tonight I'm sharing a recipe for our favorite salsa. I can't get enough of salsa. I could drink the stuff straight. Though this recipe came from a chain restaurant, and you're probably thinking there's no way it's good, it is delish! Thank you to my brother for discovering it, and making it for us at home.

Chili's Salsa

1 14.5 ounce can tomatoes & green chilies

1 14.5 ounce whole canned tomatoes (with juice)

4 teaspoons jalapenos (canned/diced)

1/4 cup yellow onions (diced)

3/4 teaspoon garlic salt 

1/2 teaspoon cumin

1/4 teaspoon sugar

Process jalapenos & onions in a food processor for a few seconds. Add both cans of tomatoes, salt, sugar & cumin. Process until well-blended, but do not puree. Place in covered container & chill. Serve with warm corn tortilla chips.