Posts Tagged ‘excessive decadence’

22nd March
2009
written by Steph
Pasta alla Vodka

Pasta alla Vodka

Warning!  The following recipe (which I adapted from one posted over at The Pioneer Woman Cooks) is SO good that I cannot be held accountable if you should find yourself eating three times your regular portion size, simply because you can’t bear to stop tasting it, luxuriating in the tangy, creamy, slightly sweet sauce.  This recipe is quick, easy and oh so delicious… but it is quite rich, so while moderation is the key, I defy you to resist going back for seconds… or thirds!  [Simona, I fully expect you to try this recipe.  If anyone can be guaranteed to have vodka on hand, I am betting it is you! 😉 ] Ingredients
  • 1 medium onion, finely chopped
  • 2 – 3 cloves (or tablespoons!) of garlic, minced
  • 2 tbsp of butter
  • olive oil
  • 1/2 cup of vodka
  • 1 can of tomato puree (or crushed tomatoes, or even tomato sauce)
  • 1 cup heavy whipping cream
  • salt & pepper
  • pinch of red pepper flakes  (they’re HOT, so add as many shakes as your mouth can take… we’re wusses, so I tend to just shake it 2 – 3 times over the pan, and call it a day)
  • ½ tsp of dried tarragon
  • ½ tsp of dried oregano
  • 1 cup grated Parmesan/Romano/Asiago (i.e., firm Italian cheese)
  • lots of pasta… probably the entire package/box (I finished off many boxes, using penne, rigatoni (or was it rotini?), and some spinach-stuffed ravioli)
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1st March
2009
written by Steph
Proudly presenting: The Waffle Melt

Proudly presenting: The Waffle Melt

Lest you think I’m sharing a recipe that merely involves placing an egg on top of two waffles, I shall state flat out that what I’m proposing here is something far more decadent (and delicious!) than that.  I love breakfast, but I rarely indulge in anything more adventurous than a yogurt cup or a banana during the week.  By the time the weekend rolls around, I’m ready to sleep in past 7, and to celebrate with a big breakfast.  Bacon and eggs almost always feature, but sometimes we mix it up and make waffles, sometimes sausage, sometimes omelets, rarely French toast… the point being, Tony & I spend a lot of time “investigating” breakfast foods. This past weekend, we thought it might be nice to go out for brunch (who doesn’t love brunch?), and I started looking into some of our local favorites.  Much to my dismay, I discovered that the one chicken & waffles joint in town shut down in December.  Now, I’m sure for most of you, the sound of a scratching record pervaded your consciousness when you read “chicken & waffles”, but let me tell you, it’s a wonderful combination.  Really, just a terrific mix of savory, crunchy, juicy chicken, and soft, fluffy waffles, served side by side… it’s no stranger than bacon, is it?  The mixture of savory and sweet?  So good. Anyway, devastated that Muddea’s had closed, I realized that having set my cap at that breakfast combo, any other restaurant would bound to disappoint me that morning.  And then, in the depths of my despair, I had the flash of inspiration to do a spin on the traditional savory breakfast sandwiches I sometimes make, this time sandwiching my ingredients between two waffles drizzled with syrup and topped with an egg complete with runny yolk.  This little concoction is all me, and I decided to call it a waffle melt because it made me think of a patty melt.  Really, it’s perhaps most like a croque madame, in which I’ve swapped out bread for waffles.  And I kind of think that automatically makes this even better! (more…)