I thought we would celebrate Valentine’s week with several pink and red recipes … here’s the first.  If you’ve never had vodka sauce before, don’t be  scared.  It’s not anything like bellying up to the bar for dinner.  The sauce simmers for about half an hour and the alcohol cooks out; the vodka flavor is subtle in the end.  As a matter of fact, the only thing I would cut back on if I was serving this to kids is the red pepper flakes – a quarter teaspoon doesn’t sound like much, but after my sauce reduced for half an hour, it did end up having quite a little kick.  Just something to keep in mind!

Add a protein to this if you’re so inclined - sliced grilled or sauteed chicken, shrimp or even some cooked and crumbled Italian sausage would be awesome.    Have a great week!

PENNE ALA VODKA
Makes 3 cups; enough for 1 pound of pasta
SOURCE:  foodandwine.com, recipe by Grace Parisi

1/4 c. good olive oil (Sendik’s Olive Oil is on sale if you’re running low)
2 oz. pancetta, small dice (ask them to cut you a smallish chunk in the deli)
3 cloves garlic, peeled
1/4 t. crushed red pepper flakes
1/4 c. vodka
1 T. tomato paste
1 28 oz. can whole peeled Italian tomatoes with their juices, crushed by hand
pinch of sugar
2 basil sprigs
Kosher salt and freshly ground black pepper
1/4 c. heavy cream

Hot cooked penne pasta (DaVinci Short Cuts are on sale)

In a large saucepan, heat the oil.  Saute the pancetta, garlic and crushed red pepper over moderate heat, stirring occasionally, until golden, about 5 minutes.  Deglaze the pan with vodka.  Add the tomato paste and cook, stirring for 1 minute.  Add the canned tomatoes with their juices.  Stir in the sugar and basil, season with salt and pepper and bring to a boil.  Simmer the sauce over low heat , stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes.  Taste sauce and season again with salt and pepper if desired.  Discard the basil sprigs and the garlic.  Add heavy cream and simmer 5 minutes; toss sauce with hot pasta and serve.

Whatever you serve it with, you’ll be thanking your heavenly stars that sweet corn, tomatoes, and fresh basil ever found their way to planet Earth.  And that you can find them quite readily in the produce department at Sendik’s.

And that it’s still summer.     

RISOTTO WITH CORN, TOMATOES AND BASIL
Serves: 6 as a side dish
Source:  finecooking.com

4 c. chicken broth
2 ears corn, shucked and cleaned of any silk
2 T. butter or olive oil
1 shallot or small yellow onion, minced
1 c. arborio rice
1/3 c. dry white wine
1 c. chopped plum tomatoes (Roma tomatoes are on sale)
2 t. olive oil
3 T. torn fresh basil leaves, divided
Kosher salt and freshly ground black pepper
1/3 c. good quality grated Parmesan

Heat the broth in a pot or saucepan large enough to fit the corn over medium-low heat to just below a simmer.  Simmer the corn in the broth for 4 minutes and transfer to a plate; reserve the broth and keep it hot.  Using a chef’s knife, slice the corn kernels off the cob into a large bowl (you should have about a cup).

In a heavy based deep skillet or wide saucepan, melt the butter (or heat the olive oil) over medium heat.  Add the shallot or onion and cook, stirring occasionally, until it’s translucent, about 2 minutes.  Add the rice and stir until the grains are well coated with butter or oil.  Pour in the wine, stir, and cook until the wine is absorbed, about 1 minute.

Ladle in about 1 1/2 cups of the hot broth, and cook stirring occasionally, until absorbed, 3-5 minutes.  Continue adding broth in 1/2 cup increments, stirring and simmering until it’s absorbed each time, at intervals of about 3 – 5 minutes.

While the rice is simmering, combine the tomatoes, olive oil, and 2 tablespoons of the basil in a small bowl.  Season with salt and pepper and set aside.

When the rice is just barely tender, after about 16 minutes, stir in the corn.  Continue adding more stock and stirring until the rice is creamy but still firm to the tooth, 20 – 25 minutes total.  Remove from the heat, fold in the Parmesan and then the tomato-basil mixture.  Top each serving wtih the remaining basil and serve immediately.

This is quite an elegant little tart, and would be perfect sliced into little slivers and served with baby greens as a first course.  Tonight I’m serving it as a side to my favorite grilled shrimp, along with a simple salad.  I think it would be pretty rich as a main course, but if that’s your thing — well, you know I’ll never sit in judgement.

Hope you’re having a great week. 

OVEN DRIED TOMATO TART WITH OLIVES AND GOAT CHEESE
Serves: 6-8
Source:  epicurious.com

5 tablespoons extra-virgin olive oil, divided (I thought this was a lot; you could cut it if you like)
6 medium tomatoes or large romas, cored, halved crosswise, seeded (stem tomatoes are on sale)
2 small garlic cloves, thinly slivered
2 tablespoons minced fresh thyme, divided (I used 3/4 t. dried thyme, divided)

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

1 cup coarsely grated whole-milk mozzarella cheese
1/2 cup soft fresh goat cheese (about 4 ounces)
2 large eggs (Sparboe Grade A Eggs are on sale)
1/4 cup whipping cream
1/3 cup kalamata olives, pitted (grab some from the olive bar if you won’t go through a whole jar)
2 tablespoons freshly grated Parmesan cheese

Preheat oven to 300°F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil. Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 tablespoon thyme (I used 1/2 t. dried thyme) over tomatoes; drizzle remaining 1/4 cup oil over. Sprinkle lightly with salt and pepper. Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet; empty tomatoes from any juices that have accumulated inside while baking.  (Can be prepared 1 day ahead. Store in single layer in covered container in refrigerator.)

Roll out pastry on lightly floured surface to 13-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom,
pressing pastry firmly onto bottom and sides of pan. Trim overhang to 3/4 inch. Fold overhang in and press, pushing crust 1/4 inch above pan. Pierce crust all over with fork; chill 30 minutes.

Position rack in center of oven and preheat to 375°F. Line pastry with foil; fill with dried beans or pie weights. Bake until crust is set,
about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350°F.

Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 tablespoon thyme (I used 1/4 t. dried thyme) together in medium bowl. Season with salt and pepper. Add eggs and cream and stir with wire whisk until mixture is well blended. Spread cheese filling evenly in crust. Arrange tomato halves in filling, cut side up. Place olives between tomatoes. Sprinkle Parmesan cheese evenly over top. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides. Serve tart warm.

NOTE:  I only have an 8″ tart pan – that’s why my tart is smaller and I didn’t use all the tomatoes I roasted.  I’m going to save them, chop them up, and toss them with pasta, fresh basil, and Parmesan for dinner another night this week.

(If you don’t have any basil in your yard, it’s not too late to plant some.  Why, just the other day I saw basil plants at the Mequon Sendiks, so if you want fresh basil in your daily life, and I think you do …. get a move on, time’s a wastin’!)

So, without further ado, I give you Summer Sandwich #4.  If you have a copy of August’s Cooking Light, you’ll see I modified the recipe quite a bit.  For starters, I don’t have a grill pan (as was called for), so I toasted the sandwiches on my griddle.  If you’re lucky enough to have a panini maker, this would be the perfect opportunity to fire up that bad boy.  Also, the only ciabatta rolls I could find seemed way too thick to toast up in a pan and I swapped in sliced bread instead.  I’m writing the recipe out according to the changes I made.  Hope you like it!

GRILLED ZUCCHINI CAPRESE SANDWICHES
SERVES: 4
SOURCE:  Cooking Light Magazine, August 2011, p. 112.  Recipe by Jackie Newgent.

1 medium zucchini, trimmed and cut lengthwise into six slices
4 t. olive oil, divided (Rachel Ray olive oil is on sale if you’re running low)
1 garlic clove, minced
1 1/2 t. balsamic vinegar (Modenaceti brand balsamic is on sale)
1/8 t. kosher salt
1/8 t. freshly ground black pepper
8 slices ciabatta bread (I used Breadsmith French peasant bread)
8 large fresh basil leaves
1 medium tomato, thinly sliced (Beefsteak tomatoes are on sale)
6 oz. fresh mozzarella, thinly sliced

Heat a large skillet over medium high heat.  Place zucchini in a shallow dish.  Add 2 teaspoons oil and the garlic, toss to coat.  Add zucchini to pan, and cook two minutes per side or until it begins to soften.  Transfer zucchini to a cutting surface, cut slices in half crosswise.  Drizzle with vinegar; sprinkle with salt and black pepper.

Brush one side of each bread slice with olive oil (I like to use my oil mister for this).  Place four slices (oil side down) on work surface and top evenly with sliced cheese, zucchini, basil, tomato, and more cheese.  Top each sandwich with another slice of bread (oil side up).

Heat a griddle over medium high heat.  Add the sandwiches to the pan.  Cover sandwiches with a sheet of tin foil, then weigh the sandwiches down with another pan (I used a small stack of dinner plates).   Toast sandwiches three to four minutes per side, or until bread is golden brown and cheese is melted.  Cut sandwiches in half and serve immediately.

CALORIES:  343; FAT:  16.8g; PROTEIN: 15.4g; CARB: 35.3g

Realistically, it ain’t gonna happen.  There are places in Milwaukee where such a scenario could possibly be played out … but nothing like that in my world.  A girl’s gotta dream though, right? 

Anyway.

As promised, here is the second sandwich in a series of five that I’m trying this week and next – I love this one.  All you need is a toaster and a sharp knife!  I served it with dill pickle spears, a big bowl of cherries, and handfuls of Sendik’s potato chips.  It was fun and different and we all liked it – although the kids chose to have theirs on plain bagels, hold the red onion. 

Enjoy!

CAESAR SALAD BAGELS
Serves:  2
Source: Cooking Light Magazine, August 2011; p. 112.  Recipe by Jackie Newgent.

3 T. creamy Caesar salad dressing (Old Cape Cod Salad Dressings are on sale)
2 whole grain, onion, or “everything” bagels, split and toasted
freshly ground black pepper
2 thin red onion slices
1 c. torn or shredded romaine lettuce (romaine is on sale)
1/2 c. shaved Parmesan cheese

Spread the dressing evenly on cut sides of bagels.  Sprinkle with ground pepper.

Arrange half of red onion, romaine lettuce, and cheese on bottom halves of bagels, and repeat layers.  Top with the top halves of the bagels.

CALORIES: 394; FAT: 16g; PROTEIN: 16.6g; CARB: 51.9g

Today I’m channeling Lori (her real name).  When I had a look at the new sale ad gave me eggplant stack inspiration, I just needed to find the perfect preparation.  I sat for a while and did my research.  Fifteen recipes later, nothing had spoken to me.  Some called for pan frying the eggplant first.  No.  Some called for basil pesto (LOVE!), but my basil has had a blight cast upon it this year (*sniff*) – so, no again.  I ended up taking the best aspects of three different recipes, used them as a spring board, and voila!  Here’s what they morphed into.

It’s pretty darned good too, I have to say.  Feel free to play with it however you choose – if your basil is healthy and happy, then please make up some pesto and add a generous schmear.  If you’re short on time, swap in a jar of your favorite jarred marinara instead making the roma sauce.  If you’re an eggplant fan, you are going to love this!

EGGPLANT STACKS WITH TOMATOES & PARMESAN
Serves: 6
Source:  adapted from marthastewart.com, prouditaliancook.com, epicurious.com

3 medium eggplants (eggplant is on sale)
1/2 c. (or so) olive oil – just keep the bottle handy (Gia Russa Olive Oil is on sale if you’re running low)
Kosher salt and freshly ground black pepper

2 T. olive oil
3 cloves garlic, peeled and thinly sliced
6 roma tomatoes, trimmed and coarsely chopped (roma tomatoes are on sale)
1/2 t. kosher salt
1/4 c. chopped fresh basil
1/2 t. dried oregano

1 12-oz package fresh mozzarella (Belgioioso Unwrap & Roll Mozzarella is on sale), unrolled flat and sliced into 18 equal rectangles

1/2 c. dried breadcrumbs
1 T. olive oil
2 T. grated Parmesan (Sendiks Imported Parmesan is on sale)

18 fresh basil leaves (12 for the stacks and 6 for garnish)

Preheat oven to 450.  Trim the eggplant’s tops and bottoms.  Use a sharp vegetable peeler to peel away strips of skin from the eggplants so you have a striped pattern.  Cut the eggplant into 3/4″ thick slices and place on a well oiled cookie sheet.  Spray or brush eggplant slices with additional olive oil, until well coated (be generous).  Season with salt and pepper to taste.  Roast eggplant until it is golden brown on both sides, for me this was about 40 minutes, flipping eggplant once halfway through cook time.  Reduce oven temperature to 400.

While eggplant is cooking, make tomato sauce:  heat a large nonstick skillet over medium high heat.  Add 2 tablespoons olive oil to pan.  Saute sliced garlic for 20 seconds (don’t brown it), then add chopped tomatoes and salt to pan.  Cook tomatoes until they have broken down almost completely, stirring frequently, about 20 minutes.  Stir in fresh basil and oregano.  Remove from heat.

Place a small skillet over medium heat; add breadcrumbs.  Drizzle breadcrumbs with one tablespoon olive oil and stir to coat breadcrumbs.  Toast crumbs over medium heat until they are golden brown; remove from heat.  Add Parmesan and stir to combine.

Coat a 9×13″ glass baking pan with a bit of the tomato sauce.  Place six slices of eggplant down on the sauce.  Top each slice of eggplant with a smidge more of sauce, followed by a slice of fresh mozzarella, and then a fresh basil leaf.  Repeat layers so you end up with three slices each of eggplant and mozzarella.  Finish each stack by topping the fresh mozzarella with a hefty sprinkle of breadcrumb mixture.  Bake eggplant stacks for 15 – 20 minutes, or until cheese is melted and stacks are hot throughout.  Top each eggplant stack with a fresh basil leaf and serve.

In closing, this week my middle child was assigned to write a business letter for her composition class.  She’s going to give Lego Corporation her two cents.  I decided I would pen a brief letter to Spring.  Here it is:

Dear Spring,
Where the (BLEEP) are you?
~ Leah

MINESTRONE SOUP WITH BASIL
Serves: 6
Source:  epicurious.com

1 can light red kidney beans, rinsed and drained
1 14 oz. can diced tomatoes, drained (Red Gold Tomatoes are on sale)
1 small onion, small dice (Vidalia Onions are on sale)
1 zucchini, small dice
1 carrot, small dice
1 stalk celery, small dice
2 c. shredded cabbage
3 cloves garlic, minced
1 small russet potato, peeled and small dice
1 medium russet potato, peeled and left whole
3 T. olive oil (**see note) (Davinci Olive Oil is on sale if you’re running low)
5 + c. chicken broth (OR WATER)

1/2 c. pasta shells (Davinci AND Barilla Pastas are on sale)
1/4 c. fresh basil, chopped
Good quality Parmesan cheese for serving

Place first 11 ingredients in a large stock pot and bring to boil. Pour in the chicken broth or water; bring to a boil.  Reduce heat, cover and simmer until carrots and whole potato are tender, stirring occasionally, about 1 hour.

Transfer 2 cups soup and whole potato to blender and puree. Return puree to soup in pot. Add pasta and 1/4 cup basil; simmer uncovered until pasta is cooked through and flavors blend, stirring occasionally, about 25 minutes. Season with salt and pepper. Mix in 1/4 cup basil. Serve with Parmesan cheese.

**NOTE:  I NEVER use this much – I only use one tablespoon or so….sometimes I completely forget to add it and I’ve never noticed the difference.

This would be great topped with a few grilled shrimp, or as a side to roasted chicken or salmon.  I’m not sure I would serve it as a main course … that’s just me.  And I definitely would not in a million years serve it to my kids again.

Have a great Wednesday!

SPAGHETTI WITH LEMON, CHILE & CREAMY SPINACH
Serves: 4
Source:  foodandwine.com

1/2 lb. spaghetti (Davinci Pastas are on sale)
1 1/2 c. plain low-fat yogurt (not fat free; Greek Gods Yogurt is on sale)
1 T. flour
1 T. olive oil (Davinci Olive Oil is on sale if you’re running low)
4 garlic cloves, minced
1/4 t. crushed red pepper flakes
10 oz. baby spinach
Finely grated zest of 1 lemon
Salt and freshly ground pepper to taste
1/4 c freshly grated Parmesan cheese

In a large saucepan of boiling salted water, cook the spaghetti until al dente.  Drain and return to the saucepan, reserving 1 cup of the pasta cooking liquid.

Meanwhile, in a bowl, whisk the yogurt with the flour until smooth.  In a large skillet, heat the olive oil.  Add the garlic and red pepper flakes and cook over moderately low heat, stirring occasionally, until fragrant, about 2 minutes.  Add the yogurt and bring to a simmer over moderate heat, stirring.  Add the spinach by the handful and cook until wilted, stirring.  When all of the spinach has been added, stir in the lemon zest season with salt and pepper.

Add the sauce to the spaghetti and toss well to coat, adding reserved cooking liquid if mixture seems dry.  Mound in bowls, sprinkle with the Parmesan and serve right away.

CALORIES 329; TOTAL FAT 7g (sat. 2.8g); CARBOHYDRATES 49g; FIBER 9g.

Welcome spring!

RAVIOLI WITH ARTICHOKE SAUCE
SERVES:  4
SOURCE:  foodnetwork.com

1 can artichoke hearts, drained, dried, and coarsely chopped (Vigo Quartered Artichoke Hearts are on sale)
1 c. half and half
1 clove garlic, smashed
1/8 t. red pepper flakes
Kosher salt
1 c. frozen peas, do not thaw  (Westpac Frozen Vegetables are on sale)
1 t. finely grated lemon zest
1 lb. refrigerated cheese ravioli (see note)
1/4 c. finely grated Parmesan cheese (Sendiks Imported Parmesan is on sale)
1/4 c. torn fresh basil leaves

Combine the artichokes, half and half, garlic, red pepper flakes, and 1/4 teaspoon salt in a large skillet and bring to a simmer over medium heat.  Cook until the artichokes are tender, about 5 minutes.  Add the peas and continue to cook until tender, about 5 more minutes.  Remove from the heat and stir in the lemon zest.  Discard the garlic clove.

Meanwhile, bring a large pot of salted water to a boil.  Add the ravioli and cook as the label directs.  Reserve 1/2 cup cooking water, then drain the pasta and transfer to the skillet with the sauce.

Add the parmesan to the skillet and gently stir until the pasta is coated.  Thin the sauce with some of the reserved cooking water.  Stir in the basil and serve.

**NOTE**  If you’re not much for cheese-filled pasta, this sauce would be delicious over any other type of pasta as well.  Creamette Pastas are on sale this week.

Nearly everything I’ll require for a full-on pizza party is on sale in the current ad – and we’ll do much better cost wise to make our own than we would to wait around until the 10^th of never for the pizza boy to turn up.  Making our own is more fun than making a phone call anyway!

To shake things up a little, I might thow in this white pizza with broccoli.  I had a serious white pizza addiction for a brief period during the late 80’s.  My family lived in eastern Pennsylvania and I had a terrible retail job at the Wyoming Valley Mall.  Throughout my horrendous 8-hour shifts I would daydream of my lunch break in the food court, when I’d treat myself to a ginormous slice of white pizza at Dino’s Pizzaria…served on flimsy paper plates by a bunch of extra large, extra hairy, extra grouchy Italian brothers, who obviously didn’t enjoy working at the mall any more than I did.  Anyway, I was a little afraid of them.  But I’ll never forget that pizza.  It was outrageously good, and by far the best part of living in eastern PA.  It spoiled me for red sauce, I’ll tell you that much.

Years later, I still can’t get that pizza out of my head, so recently I went on a quest to find a recipe that came close.  I’ll be honest, this version in no manner of speaking compares to Dino’s.  Not by a long shot…but it satisfies a white pizza urge and is a delicious way to add an anti-oxidant to a traditional slice of junk food.

I still dearly miss that pizza.   The mall?  Not so much.

WHITE PIZZA WITH BROCCOLI
Makes one 16” pizza
Sauce recipe found on food.com

2 T. butter
1 clove garlic, minced
3 T. flour
1 c. low-fat milk, warmed
¼ t. kosher salt
1/8 t. pepper
Pinch Italian seasoning
¼ c. good quality grated Parmesan cheese

Florets from one crown of broccoli, about 2 cups (on sale)
1 pre-made pizza crust (Mama Mary’s are on sale)
1 ½ – 2 c. shredded mozzarella (Wisconsin mozzarella is on sale)
¼ c. grated Parmesan

Preheat oven to 450.

Heat butter in a small saucepan.  Add minced garlic and sauté for 1 minute.  Add flour; cook and stir for two minutes.  Slowly whisk in warmed milk, adding gradually.  Stir in remaining ingredients; sauce will thicken upon standing.

Place broccoli florets in a glass pie plate, along with 1/3 c. water.  Cover tightly and microwave for three minutes, or until bright green but still firm.  Drain broccoli and pat dry.

Place pizza crust on work surface and spread with some of the sauce (you’ll have some left over).  Top the sauce with half of the mozzarella, then the broccoli.  Top the broccoli with the rest of the mozzarella, then sprinkle with the ¼ cup of Parmesan.

Bake in the middle of the preheated oven for 10 – 12 minutes, or until cheeses are beginning to brown.  Remove to a work surface, cut into wedges, and serve.