Recipe of the Day Makeup Day: Day 33, 34, 35

Friday, December 31, 2010

Powering on through before I hit the gym, Target and Jewel before a little New Year’s celebrating tonight.

Pasta with Tomato Vodka Cream Sauce

Tomato Vodka Cream Sauce Pasta

From Tiny Urban Kitchen, the winner of Project Food Blog sponsored by Foodbuzz. I like my food with booze. Looks scrumptious.

1 (28 ounce) can whole tomatoes , drained, liquid reserved
1 T olive oil
3 ounces of pancetta (I have successfully made this dish both with proscuitto, bacon, or omitting the meat completely)
1/2 small onion , minced (about 1/4 cup)
1 T tomato paste
2 medium cloves garlic , minced
1/2 t hot red pepper flakes

1/3 cup vodka
1/2 cup heavy cream
1 pound pasta
Fresh basil leaves

Visit Tiny Urban Kitchen for instructions.

Caramelized Onion Quiche

Caramelized Onion Quiche

From Elise at Simply Recipes. Yum!

  • 1 recipe pie dough (see Pâte Brisée recipe)
  • 2 tablespoons olive oil
  • 2-3 large red onions (about one pound total), French-cut (see below)
  • Salt and freshly ground pepper
  • 1 teaspoon balsamic vinegar
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 3 large eggs
  • Pinch nutmeg
  • 6 ounces Gruyère cheese, grated (1 1/2 cups)

See Simply Recipes for photos and instructions.

Maine Lobster Macaroni and Cheese with Truffle Oil

Lobster Mac and Cheese

From the Food Network

  • 1 pound lobster meat
  • 2 tablespoons grapeseed oil
  • 1 pound dried macaroni pasta
  • 1/2 cup butter (1 stick)
  • 1 cup chopped white onion
  • 2 cloves chopped garlic
  • 1/2 cup all-purpose flour, or as needed
  • 2 bay leaves
  • 1 cup fish stock or vegetable stock
  • 1/2 cup heavy cream
  • 2 cups sharp shredded Cheddar (8 year-old aged if you can get it)
  • Salt
  • White pepper
  • White truffle oil (2 or 3 tablespoons)
  • 1/4 cup chopped fresh chives

Bring a pot of water to boiling for the pasta. Saute lobster meat in oil until it is no longer translucent, and set aside. Cook the pasta until al dente and drain well so that you don’t have excess cooking water which will dilute the flavor. While the pasta is cooking, melt butter in a large saucepan over medium heat, and add the onion and garlic, cooking until translucent, being careful not to burn it. Add the flour a little at a time to make a roux. Do this gradually because some batches of flour absorb more than others and you may not need as much. Add the bay leaves, and then incorporate the vegetable or fish stock a little at a time to form a smooth sauce. Simmer for a least 10 minutes to allow the flour to “cook out,” then remove the bay leaves. Add the heavy cream and Cheddar, then season with salt and white pepper. Stir the lobster meat into thecheese mixture, then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Transfer to a serving bowl and drizzle sparingly with truffle oil and garnish with chopped chives.

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