pink sauce for pasta

Pasta alla Vodka
serves 10-12

INGREDIENTS:
2 tbsp olive oil
1/2 stick butter

1 onion, finely chopped
1/4 head garlic, minced
1/2 tsp kosher salt

1 can tomato paste (6 oz)
1/2 cup vodka
1/2 jar marinara sauce (24 oz)
1 1/2 cups heavy cream
2 lbs pasta (penne, farfalle, cavatappi, rigatoni)

2 lbs cooked protein of your choice (chicken, shrimp, steak)

METHOD:
1. In a large pot, bring enough water to boil and cook pasta 2 minutes under al dente.

2. At the same time, make the sauce in large wide pot or skillet. Add olive oil, butter and melt over medium heat.

3. Add onions, kosher salt and cook for 5-10 minutes until soft and translucent. Add garlic and cook for 2-3 minutes, stirring constantly careful not to burn the mixture.

4. Stir in tomato paste and then add vodka and let simmer for about 30 seconds to a minute to cook off the alcohol. Add marinara and continue stirring for another minute until bubbly. Gently stir in cream until sauce is uniform.

5. Add pasta, plus 1/4 cup of pasta liquid. Gently fold and combine until the sauce evenly coats all the pasta. You can add more liquid if the sauce gets too thick. Remove from heat and transfer to a large serving bowl or platter. Serve with prepared protein, and top red pepper flakes and grated parmesan if desired.

hong kong cafe drinks

Hong Kong Milk Tea (港式奶茶)
makes 6-8 servings

INGREDIENTS:
6 cups (1.5 L) filtered cold water
8 Earl Grey teabags
6 Black Tea teabags
6 Orange Pekoe teabags
1 can 12 fl oz (354 ml) evaporated milk
condensed milk to taste

METHOD:
1. In a pot on high heat, add water and teabags. Cover and bring to a boil.

2. Once your tea is boiling, turn down heat and simmer for 15 minutes.

3. Turn off heat and carefully remove teabags with tongs or chopsticks, squeezing each one against the side of your pot to extract all liquid.

4. Whisk in evaporated milk and condensed milk (if using). Serve hot or let cool and serve over ice.

Hong Kong Coffee with Milk Tea - Yuen Yeung (鴛鴦)
- Combine half milk tea with half black coffee. Serve hot or over ice.

sour cream coffee cake

Sour Cream Coffee Cake
recipe adapted from barefoot contessa
makes 1 small 7" Bundt cake

INGREDIENTS

For the batter:
1 + 1/4 cups flour
1/4 cup cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt

3/4 stick (6 tbsp) unsalted butter, at room temperature
3/4 cup sugar
2 eggs, room temperature
1 tsp vanilla extract
1 cup (8 oz) sour cream

For the streusel:
2 tbsp cold unsalted butter, diced
1/4 cup brown sugar, lightly packed
1/4 cup flour
1 tsp ground cinnamon
1/4 tsp kosher salt
1/2 - 1 cup chopped pecans or walnuts

For the glaze:
1/4 cup powdered sugar
1 tbsp pure maple syrup

METHOD:

1. Preheat your oven to 350F. Grease a small 7" Bundt or tube pan. Set aside.

2. In a small bowl, whisk together dry ingredients. Set aside.

3. In another small bowl, make the streusel by pinching all ingredients except for the nuts together until you form a crumble. Mix in the nuts. Set aside.

4. In the bowl of your mixer, cream butter and sugar on high speed until soft and fluffy, about 2-3 minutes. Scrape down the sides with a spatula. Add eggs one at a time, beating well in between and scraping down as needed. Add vanilla, sour cream and mix well.

5. Add half the flour mixture and mix on low. Remove bowl from mixer and fold in remaining flour. Do not overmix.

6. Scoop half the batter into pan and spread out with a knife. Sprinkle 3/4 of the streusel. Spread in the rest of the batter and top with remaining streusel. Bake for 30-35 minutes or until a toothpick inserted into the cake comes out clean.

7. Cool cake in pan for 30 minutes before transferring streusel-side up to a wire rack to cool completely, about 30 minutes. You may need to run a knife around the pan edges to help remove the cake. 

8. While cake is cooling, make the glaze. Add a few drops of water to make the glaze thick but runny. Drizzle glaze on top of caked once it has cooled. Serve warm or at room temperature.

popovers

Yorkshire Pudding
recipe adapted from Martha Stewart
makes 24 popovers

INGREDIENTS:
2 cups flour
4 eggs
3 cups milk
1 1/2 tsp kosher salt
1/8 tsp ground black pepper
4 tbsp rib roast drippings or bacon fat

METHOD:
1. In a large glass measure, whisk together flour, eggs, 1 1/2 cups milk, salt and pepper until smooth. Set aside and let rest at least 30 minutes or more.

2. Preheat oven to 400F. Whisk in remaining 1 1/2 cups of milk. The batter should now resemble heavy cream. 

3. Use a brush or spoon and grease 2 muffin pans with drippings/bacon fat. Place in oven for 2-3 mins until just smoking. Remove pans and carefully fill each cup with batter about 1/3 full.

4. Bake until puffed up and golden brown, about 30-35 minutes. Popovers should release easy from muffin pans. Serve immediately.

thanksgiving rolls

 

saffron eggs

Shashuka

recipe adapted from Yotam Ottolenghi

serves 2-4

INGREDIENTS:

1/4 tsp cumin seeds

1/4 cup olive oil
1 onion, sliced
2 bell peppers (red and yellow) cut into 1" strips
2 tsp muscovado sugar
1 bay leaf
3 sprigs thyme, picked and chopped
1 tbsp chopped parsley
1 cup chopped cilantro

1 can (15 oz) plum tomatoes or 3 ripe tomatoes, roughly chopped
1/4 tsp saffron strands
Pinch of cayenne pepper
Salt and pepper
1/2 cup water

4 eggs, room temperature

METHOD:

1. In a large saucepan, dry-roast the cumin on high heat for two minutes.

2. Add oil and sauté the onions for two minutes. Add bell peppers, sugar, bay leaf, thyme, parsley and half of the cilantro. Cook on high heat to get a nice colour.

3. Add tomatoes, saffron, cayenne, salt and pepper. Cook on low heat for 15 minutes, adding enough water to keep it the consistency of a pasta sauce. Taste and adjust the seasoning. It should be potent and flavoursome. This can be prepared in advance and stored in the fridge for 2-3 days.

4. Make 4 gaps in the mixture, and break each egg into them. Sprinkle with salt, cover and cook very gently for 5-6 minutes, until the eggs just set. Sprinkle with coriander and serve with toasted baguette or sourdough.

easy bolognese

Cannelloni

serves 6-8

INGREDIENTS

For the Bolognese:

2 lbs (1 kg) combination ground beef, pork or Italian sausage

3 tbsp olive oil

1 large onion, finely chopped

1/2 head of garlic, minced

3/4 cup cream

1 can (15 oz) chopped tomatoes

1/4 cup chopped basil leaves

1/4 cup chopped parsley, plus extra for garnish

kosher salt and pepper

For the cannelloni:

1 package dry pre-cooked cannelloni

1 large jar (700g, 25 oz) passata or marinara sauce

4 buffalo mozzarella, sliced

1 cup shredded parmesan

METHOD:

1. Make the Bolognese. In a large pot, heat olive oil over medium. Add onion and cook for 5-10 minutes until softened. Season all the meat and add the ground pork/sausage and brown for 5-10 minutes. Add ground beef and cook for another 5 minutes until all the meat has browned. Add garlic and cook for another 2 minutes.

2. Pour in cream while stirring. Cook for another 2 minutes, continuously stirring, until bubbly and the meat has absorbed most of the cream. Add tomatoes, making sure to scrape up any bits that are sticking to the bottom of the pot. Stir in basil and parsley. Lower heat and simmer for 10-15 minutes, stirring every so often. Adjust seasoning as desired. Turn off heat and set aside until ready to use.

3. Assemble the cannelloni. Preheat oven to 350F (180C or 170C Fan).

4. In a 9 x 13" casserole dish, pour a third of the passata. Stand up a cannelloni tube vertically on the sauce and use a small spoon to carefully stuff each with the Bolognese. It's okay if some of the meat falls into the dish. Line up each stuffed cannelloni on the sauce in an even layer.

5. Pour the remaining passata over the cannelloni. Top with mozzarella slices and then sprinkle parmesan all over. Bake for 50-55 minutes until bubbly. Let cool in pan for 10 minutes before serving.

TIP - Bolognese can be made in advance and stored in an airtight container in the refrigerator for 3-4 days. Bolognese can also be used to make lasagna, ravioli or Spaghetti Bolognese.

salmon spinach pasta

Salmon Spinach Lasagna

serves 4

INGREDIENTS:

4 skinless salmon fillets

1 bag prewashed baby spinach

6 sheets dry pre-cooked lasagna

2 buffalo mozzarella, sliced

1 cup shredded mozzarella

1/2 cup shredded parmesan

For the béchamel:
2 tbsp butter

2 tbsp flour

1 cup chicken broth

1/4 cup cream

1/4 tsp ground black pepper

zest and juice of 1 lemon

METHOD:

1. Make the béchamel. In a small pot over medium heat, melt butter. Whisk in flour and cook for 2 minutes. Add broth and bring to a boil, continually whisking. Reduce heat and simmer for 5 minutes, whisking occasionally. Stir in cream, pepper, lemon zest and juice. Remove from heat and set aside.

2. Pre-cook the spinach in the microwave on high for 2 minutes. This should soften the leaves and reduce the volume by half. Set aside.

3. Preheat your oven to 350F (180C or 170C Fan) and assemble the lasagna.

4. In a 9" square x 3" deep casserole dish, ladle in 1/4 cup of the béchamel. Place 2 lasagna sheets on the bottom and then arrange the salmon fillets on top in one even layer. You may have to trim your fillets to make it fit. Lightly season with kosher salt and ground black pepper. Spread half the mozzarella slices evenly over the salmon. Add another 2 lasagna sheets and ladle over another 1/4 cup of béchamel. Add cooked spinach and top with remaining mozzarella slices. Top with the final 2 lasagna sheets and pour the rest of the béchamel over top, making sure that the surface of the lasagna is covered with sauce. Sprinkle shredded mozzarella and parmesan over top.

5. Cover with foil and bake for 40-45 minutes until bubbly. Let cool in pan for 10 minutes before serving.

instead of mashed potatoes

Cauliflower Au Gratin
recipe adapted from Delish
serves 6 (recipe can be doubled to serve a crowd)

INGREDIENTS:
1 cauliflower, cut up into pieces
2 tbsp butter
2 cloves garlic, minced
2 tbsp flour
1 1/2 cups milk, heated

2 tsp thyme
1 tsp red pepper flakes (optional)
salt and pepper

2 cups shredded Gruyère and/or white cheddar
1/2 cups grated Parmesan
chopped parsley for garnish (optional)

METHOD:
1. Grease a 9 x 9" baking dish. Set aside.

2. In a medium pot, fill with water and heat to a boil. Add cauliflower and blanch for 3 minutes. Drain and place cauliflower into the greased baking dish. Set aside.

3. Discard water and heat butter in the same pot over medium high. Add garlic and cook until fragrant, about 1-2 minutes. Whisk in flour and cook for 1 minute. 

4. Pour in hot milk and keep whisking until mixture is thick and bubbly. Off heat, stir in thyme and red pepper flakes (if using). Mix in 1 cup of Gruyere. Season with salt and pepper as desired.

5. Pour cheese sauce over cauliflower. Sprinkle remaining Gruyere and parmesan over top. Place in oven on the highest rack and broil/grill for 5-10 minutes until the top is golden brown. Garnish with parsley (if using) and serve as a side dish.

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Potatoes Au Gratin
recipe adapted from Delish
serves 8-10

INGREDIENTS:
6 baking starchy potatoes (russet or yukon gold), peeled and sliced thinly 1/4"
2 tbsp butter, plus more for pan
2 cloves garlic, minced

1 1/2 cups heavy cream
1/4 cups milk
1 tbsp thyme
1 tbsp Kosher salt
1 tsp red pepper flakes (optional)

1 1/2 cups shredded Gruyère and/or white cheddar
1/2 cups grated Parmesan

METHOD:
1. Preheat oven to 375F (190C or 180C Fan). Butter a 13 x 9" baking dish. Set aside.

2. In a small pot, heat butter over medium high. Add garlic and cook until fragrant, about 1-2 minutes. Stir in cream, milk, thyme, salt and red pepper flakes (if using). Bring to a boil, lower heat and let simmer for 10 minutes. Set aside.

3. Layer a third of the potato slices into the prepared baking dish. Ladle a third of the cream sauce on top. Repeat to make 2 more layers. Sprinkle Gruyere and/or cheddar over top. Cover with aluminum foil and bake for 45 minutes until potatoes are tender.

4. Remove foil and sprinkle parmesan on top. Bake for another 15-20 minutes uncovered until the top is golden brown. Rest for 10 minutes before serving.

oyster and eggs

Chinese Oyster Omelette (煎蠔餠)

serves 4-6 as part of a main dish

INGREDIENTS:

300g baby oysters

1 tbsp cornstarch

3 tbsp tapioca starch

5 eggs

2 tsp fish sauce

1 tsp oyster sauce

1 tsp sesame oil

salt and white pepper

1/2 cup chopped green onions

avocado oil for cooking

chopped cilantro for garnish

METHOD:

1. Combine cornstarch and oysters together. Under running water, mix gently by hand to remove any grit or shells. Repeat until oysters are cleaned. Drain in a colander. Sprinkle tapioca starch over oysters and season with salt and pepper. Set aside.

2. In a large bowl, beat eggs, fish sauce, oyster sauce, sesame oil and a few dashes of white pepper.

4. In a large non-stick frying pan, add cooking oil and heat over medium high. When the pan is hot, gently spread oysters in a single layer. Leave to brown for 1 minute and then sprinkle green onions over and cook for another 30 seconds undisturbed.

5. Pour egg mixture over the oysters and swirl your pan around to distribute evenly. Cook until the bottom is golden brown and the eggs are almost set. Flip the omelette over and turn off the stove, letting the residual heat in the pan finish cooking the dish for another minute or so.

6. Transfer to a platter and garnish with cilantro before serving.

parm it

Eggplant and Chicken Parmigiana

serves 8-10

INGREDIENTS

For the eggplant parm:

1 large eggplant, sliced lengthwise 1/4" thick
kosher salt

1/4 cup chopped basil and parsley

1 cup shredded mozzarella (or 4 oz thinly sliced buffalo mozzarella)
extra basil for garnish

For the chicken parm:

1 1/2 lbs chicken cutlets (12-16 pieces)
kosher salt and ground pepper

1 cup shredded mozzarella
chopped parsley for garnish

For the breading station:

1 cup flour
3 eggs beaten with 1 tsp of water
2 1/2 cups panko bread crumbs
1 tsp garlic powder
1 tsp dried oregano
1 cup freshly grated parmesan, plus more for serving

For frying and assembly: 

grapeseed or canola oil for frying

4 cups marinara, heated

METHOD:
1. Season eggplant with salt and place in a single layer on a baking sheet lined with paper towels. Top with another layer of paper towels and eggplant. Repeat as needed. Top with paper towel and another baking sheet, weighing it down with a heavy pot. Let eggplant sit for 45-60 minutes to release its liquid.

2. Preheat oven to 350F (180C).

3. Prepare 3 large shallow bowls for the breading station:
    - flour   
    - beaten eggs, water
    - panko, garlic, oregano, parmesan
     
4. Coat eggplant in flour, shaking off excess. Dip into egg mixture and then panko mixture. Set aside on a plate.

5. In a wide deep pan over medium high heat, add 1/4 inch oil. When pan is hot, but not smoking add eggplant. Careful not to crowd the pan and work in batches. Cook until golden brown, about 2 minutes per side. Transfer to a paper lined plate to drain. Press immediately with more paper towel to absorb extra oil.

6. Combine basil, parsley and 1 cup of mozzarella, set aside. In a small square baking dish, add 1/2 cup of marinara, place 1 layer of eggplant (you may have to cut eggplant to fit) and top with 1/3 cup of cheese mixture. Repeat layers like a lasagne. Cover with foil and bake for 40-45 minutes until eggplant is custardy.

7. While eggplant is baking, make the chicken parm. Season chicken and coat each piece in flour, shaking off excess. Dip into egg mixture and then panko mixture. Set aside on a plate.

8. Wipe clean any eggplant residue from the frying pan. Heat another 1/4" oil over medium high heat. When pan is hot, but not smoking add chicken. Careful not to crowd the pan and work in batches. Cook until golden brown, about 2-3 minutes per side. Transfer to a paper lined plate to drain.

9. Once the eggplant is done baking, remove from oven and let rest 20-30 minutes before serving. Garnish with basil and extra parmesan.

10. In a large baking dish, add remaining marinara sauce and place chicken on top. Sprinkle remaining 1 cup of mozzarella over chicken and bake for 10-12 minutes until melty.

11. Garnish with parsley and serve with additional parmesan on the side.

best lemon cake

Lemon Drizzle Traybake (glazed lemon cake)

recipe adapted from Mary Berry

makes one 9 x 9" cake

INGREDIENTS

For the cake:

2 cups self raising flour

2 tsp baking powder

2 sticks (1 cup or 225g) unsalted butter, room temperature

1/2 cup sugar

4 eggs

1/4 cup milk

Zest of 2 lemons

1 tbsp finely chopped lemon verbena/lemon thyme leaves/earl grey tea leaves (optional)

For the glaze:

1/2 cup granulated sugar

Juice of 2 lemons

METHOD:

1. Preheat oven to 350F (180C or 160C fan). Grease your baking pan and line with parchment paper along the bottom and up the sides. Set aside.

2. In a small bowl, whisk together your dry ingredients. Set aside.

3. In the mixing bowl of your stand mixer, cream sugar and butter together on medium for 2 minutes until light and fluffy, scraping down the sides in-between. Add eggs in one time, fully incorporating each one and scraping down the sides.

4. On low speed, add half the flour mixture and mix until just combined. Pour in milk and remaining flower. Mix until just combined, scrapping down the sides. Do not overmix. Use a spatula and pour batter into prepared pan. Tap out any air bubbles and gently level.

4. Bake for 35-40 minutes until the cake has shrunk a little from the sides of the tin and springs back when lightly touched in the centre of the cake. While the cake is baking, make the glaze by mixing together sugar and lemon juice. Set aside.

5. Let cake cool in pan for 5 minutes. Lift out the cake with the parchment paper still attached and place on a wire rack set over a tray (to catch any drips).

6. Spoon the glaze evenly over the cake and leave to set. Do this while the cake is still warm so that the glaze soaks in properly.

7. Let cool completely before transferring cake to a cutting board to cut into squares or slices. Cake can be stored in an airtight container for 3-4 days or frozen for up to a month.

butter chicken

Chicken Tikka Masala
recipe adapted from bon appetit
serves 6-8

INGREDIENTS
2 lbs skinless, boneless chicken breasts, halved lengthwise (can do a mix of breasts and thighs)

For the marinade:
1/2 head of garlic, finely minced
4 inch piece of ginger, finely grated
4 tsp ground turmeric
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin

1 1/2 cups plain full fat yogurt (not Greek)
2 tbsp kosher salt

For the sauce:
3 tbsp ghee or vegetable oil
1/4 cup tomato paste
1 onion, thinly sliced
6 cardamom pods, crushed
1/2 tsp crushed red pepper flakes

2 15oz cans whole peeled tomatoes
2 cups heavy cream
3/4 cup chopped cilantro, plus sprigs for garnish

METHOD:
1. In a small glass bowl, combine garlic, ginger, turmeric, garam masala, coriander and cumin. Set aside.

2. In a large glass casserole dish, make the marinade by mixing yogurt, salt and half of spice mixture. Add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

3. In a large heavy pot or Dutch oven, heat ghee over medium heat. Add onions, tomato paste, cardamom and crushed red pepper flakes. Cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

4. Add tomatoes and crush them into the sauce, scraping up any fond that has developed. Bring to a boil, reduce heat, and simmer until sauce thickens, about 10 minutes.

5. Add cream and chopped cilantro. Simmer, stirring occasionally until sauce thickens, about 30-40 minutes.

6. Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots, about 10 minutes.

7. Remove chicken to a cutting board and cut into 1-2 inch pieces. Add to sauce, and simmer, stirring occasionally, until chicken is cooked through, about 10 minutes.

8. Garnish with cilantro sprigs and serve with basmati rice, naan, a crisp green salad and Cucumber Raita.

indian cuisine essentials

Garam Masala
recipe adapted from The Spruce
makes about a 1/2 cup

INGREDIENTS:
1 whole cinnamon stick, crushed
2 tbsp cardamon seeds
2 tbsp black peppercorns

3 tbsp ground coriander

2 tbsp ground cumin
1 tsp ground cloves
1 tsp freshly grated nutmeg

METHOD:
1. In a small dry skillet over medium high heat, add crushed cinnamon, cardamon seeds and peppercorns. Toast for about 10 minutes until the ingredients have darkened slightly and give off a rich aroma. Shake and stir to toast the spices evenly.

2. Pour into a spice grinder and let cool. Set aside.

3. Add remaining spices to the same skillet and toast the same way, but only about 3-4 minutes. Pour into a small bowl. Set aside.

4. Grind cooled spices and add to the bowl. Mix well. Use immediately or store in an airtight container in a cool dry place.

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Cucumber Raita
makes about 1 cup

INGREDIENTS:
1/2 English cucumber, peeled, cut lengthwise and thinly sliced
1 tbsp cilantro, chopped
1 tbsp mint leaves, chopped
1/2 clove garlic, minced

1 cup plain full fat yogurt (not Greek)

1 tsp cumin
dash of paprika and a mint leaf to garnish

METHOD:
1. In a bowl, combine all ingredients and mix well. Cover and chill until ready to serve.

2. Garnish with a dash of paprika and a mint leaf before serving.

american comfort food

Macaroni and Cheese

recipe adapted from Martha Stewart
serves 12

INGREDIENTS:

1 pound (500g) elbow macaroni

6 tbsp unsalted butter
1/2 cup flour
6 cups milk, heated

2 tsp kosher salt
1/4 tsp nutmeg
1/4 tsp pepper
1/4 tsp cayenne pepper

4 1/2 cups (18 oz) sharp white cheddar cheese, grated
2 cups (8 oz) Gruyere cheese, grated

1/2 cup panko bread crumbs (optional)

METHOD:
1. In a large wide mouth pot, cook macaroni 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone (very al dente, slightly crunchy). Rinse under cold running water to wash off extra starch so that your mac and cheese won't have a mealy texture. Drain well and set aside.

2. Butter a 3-quart casserole dish. Set aside.

3. In the same large pot, melt butter over medium heat. Whisk in flour to make a roux and cook for 1 minute, careful not to burn it.

4. Make a bechamel sauce by whisking in hot milk and continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

5. Lower heat and stir in salt, spices, 3 cups cheddar cheese, and 1 1/2 cups Gruyere. Adjust salt to taste.

6. Stir macaroni into cheese sauce, making sure to coat every noodle. You can add some milk if the mixture is too thick and your prefer the dish to be more on the saucy side.

7. Pour mixture into prepared dish. Sprinkle remaining cheeses and then breadcrumbs over top if using. Place in oven and broil on high until golden brown, about 5-10 minutes. Remove from oven and let rest 5 minutes before serving. 

fluffy coffee

Since everyone's been staying at home and social distancing, here's a fun way to "whip up" your morning cup of joe. This delicious concoction came out of South Korea and has since become a viral foodie internet sensation.

Dalgona Coffee

makes 4 cups

INGREDIENTS:

4 cups milk or other substitute like soy, oat, coconut, almond

4 tbsp instant coffee

4 tbsp sugar

4 tbsp hot water

METHOD:

1. Heat milk and divide equally into 4 glasses. You can also serve this over ice if desired. Set aside.

2.  In a small bowl, add remaining ingredients and whisk until frothy. You can whisk manually or use a hand mixer (works faster).

 

3. Using a spoon, gently top each glass with the frothy coffee mixture. Serve immediately.

4. To make fluffy mocha coffee, add a 1-2 tsp cocoa powder to step 2.

vodka sauce

Olivia's Penne alla Vodka
serves 4-6

INGREDIENTS:
1 tbsp olive oil
1 onion, diced
1 lbs ground beef
1/2 cup of cream
1/2 cup of vodka
1 28 oz can crushed tomatoes
1 tsp crushed chili flakes

4 cups of penne, cooked
chopped parsley for garnish

METHOD:
1. In a medium pot, heat olive oil over medium. Add onions and cook for 5-10 minutes until soft.

2. Add ground beef and season well with salt and pepper. Keep stirring until meat is fully brown and cooked.

3. Add cream and let the meat mixture fully absorb it before then adding the vodka. Mix in tomatoes, chili flakes and let simmer for 10-15 minutes. Taste and adjust seasoning as desired.

4. When the sauce is done, add penne and mix to combine. Serve immediately and garnish with parsley.

goes with chili or bbq

Cornbread Muffins

makes 24 muffins

INGREDIENTS:

3 cups pre-cooked yellow corn meal

1 1/2 cups corn starch

1/2 cup sugar

3 tbsp baking powder

1 tsp salt

6 eggs

4 cups whole milk
2 sticks (1 cup or 226g) unsalted butter, melted

METHOD:

1. Preheat oven to 400F (200 C). Grease muffin tins with a non-stick cooking spray and sprinkle a little corn meal in each one. Set aside.

2. In a large mixing bowl, whisk together corn meal, corn starch, sugar, baking powder and salt. Add eggs, milk and melted butter. Mix well.

3. Fill muffin tins with batter and bake for 18-20 minutes or until a skewer inserted comes out clean. Rotate pans halfway through baking. Run a thin spatula or knife around the edges of each muffin to loosen and serve warm with butter or honey.

4. Toppings or fillings (optional) can be added to the batter before baking:

- corn kernels

- ham and cheddar

- jalapeno and Monterey Jack

italian for pick me up

Tiramisu

serves 10-12

INGREDIENTS
Prepare the cake layer:

24 Ladyfingers

Bring to room temp:
14 oz (1 3/4 cups or 397g) marscapone cheese

Make the zabaglione:

5 egg yolks, room temperature

1/3 cup sugar

1/3 cup sweet Marsala

1 tbsp water

Make the whipped cream:

1/2 cup heavy cream

2 tsp vanilla

Soak the cake layer:

3/4 cup espresso

2 tbsp rum

1 tbsp sugar

Assemble the tiramisu:

5 oz or 1/2 cup dark chocolate, grated

1 tbsp unsweetened cocoa

METHOD:

1. Preheat oven to 350F (180C).

2. Place ladyfingers in a single layer on a baking sheet. Bake for 10 minutes until golden and crisp. Set aside.

3. In a large mixing bowl, add marscapone and let soften at room temperature. Set aside.

4. In a medium heat proof bowl, beat the egg yolks and sugar on high until thick and pale yellow. Whisk in Marsala and water. Set the bowl over a bain marie, whisking constantly for 10-15 minutes. Your zabaglione is ready when it reaches 145-150F (63-65C) and the mixture is thick, frothy and holds a ribbon. Remove from heat and let cool for 15 minutes, stirring from time to time.

5. In the mixing bowl of your stand mixer, beat the cream and vanilla until soft peaks form. Set aside.

6. In a shallow dish, combine espresso, rum and sugar. Set aside.

7. In the large mixing bowl with the marscapone, mix the cheese until smooth. Fold in cooled zabaglione and then fold in whipped cream. Set aside.

8. Get a serving dish ready that is at least 3 inches in depth and can accommodate 12 lady fingers in a single layer.

9. Gently dip half the ladyfingers into espresso mixture and arrange on the bottom of your serving dish, leaving a little space in between each one. Spread half of the marscapone filling over and between the ladyfingers. Sprinkle with half of the grated chocolate.

10. Dip remaining ladyfingers and arrange on top. Spread remaining mascarpone filling over. Make sure that every biscuit is covered with the filling or else your tiramisu will be dry. Sprinkle with remaining grated chocolate.

11. Sift cocoa over top. Cover with plastic wrap and chill for 2 hours or up to 24 hours before serving.

bacon egg cups

Easy peasy crowd pleaser.

Bacon Egg Cups

serves 8-10

INGREDIENTS:
1/4 cup butter, melted
8 eggs
1/2 cup milk
12 bacon strips, fully cooked
chopped green onion or any green herb

METHOD:
1. Preheat oven to 325F (163 C). Brush muffin tins with melted butter.

2. Add eggs and milk in a large liquid measuring cup. Whisk until fully combined and the volume has increased slightly.

3. Add a strip of bacon to each muffin tin and then fill half way with the egg mixture. Add chopped green onions or herbs (optional).

4. Bake for 5-10 minutes or until set. Remove from pan and serve immediately.