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Penne alla Vodka – A guest post from Christy at Fudge Ripple

April 18, 2011 By Julie 20 Comments

I’m thrilled to have Christy from Fudge Ripple as a guest poster for Mommie Cooks today! Her unique writing style drew me instantly into her blog and the delicious recipes keep me coming back for more. I hope you enjoy reading and tasting her delicious creations as much as I do. When you’re finished here, be sure to stop over and check out her blog. I promise you won’t be disappointed. On with the show!

when i received Julie’s kind invitation

to share a recipe with all of you

i got so excited

i had so many ideas about what i should share

and this one stuck

a recipe

that brings back memories of my wonderful

grandma

today

i share with you

spaghetti alla vodka

made with vodka soaked tomatoes

this is really simple. peel tomatoes and cram into a jar, use a skewer to secure tomatoes if they start to float to the top. fill the jar with vodka and store in the refrigerator for at least 5 days. i make several jars because i like to use the tomatoes and the vodka for my sauce. leftover vodka is really great for a bloody mary pick me up.

spaghetti alla vodka

(printable recipe)

1 lb spaghetti or pasta of choice

olive oil

1/2 of small onion–finely diced

2 garlic cloves–finely diced

6-8 basil leaves–chiffonade

1 large tin peeled whole tomatoes or combination of vodka soaked tomatoes and tinned tomatoes to equal about 4 cups whole

1/2-1 tsp crushed red pepper flakes

1/2 cup tomato soaked vodka (or other vodka you have on hand)

1/2 cup heavy cream

1/4 cup grated parmesan plus more for serving

cook pasta in salted water, according to package instructions. cook onions and garlic in olive oil over low heat. meanwhile, place the tomatoes in a food processor or blender and pulse until it is smooth. do not allow the onions and garlic to brown, but let them begin to soften and become translucent. at this point, add the tomatoes and vodka and let simmer for about 10-15 minutes. add the basil, red pepper flakes and heavy cream and allow to heat through. stir in parmesan, then toss drained pasta in. if the sauce seems too thick, use a bit of the pasta water. shave a bit of parmesan on top of each individual serving, along with additional crushed red pepper, if you like spicy.

Family Friendly Fridays: Raspberry Cheesecake Bars

March 25, 2011 By Julie 39 Comments

I was supposed to be making a tart with my brand new tart pan. At least that was the original intention. In the end it turned out more like a bar made in a tart pan. This is the second time that my attempts at “tart creation” have been thwarted. The first time involved rhubarb and wouldn’t you guess, cream cheese. It was a sloppy finish and in the end I had to mix the whole concoction together, throw it in a pie crust and freeze it. The pie was delicious, but it definitely didn’t qualify for tart status. I swear, one of these days I’m going to set out to make a tart and succeed. Until that day comes though, this bar definitely suffices and serves to calm my ever nagging sweet tooth.

Think cookie crust with just a hint of lemon zest meets smooth as silk almondy cream cheese middle and hug it all together with a slightly tart red raspberry sauce that serves to balance the overall sweetness of the confection. Combine this melody of flavors and what do you have? One harmoniously empty plate, that’s what.

I’m assuming you can’t get to the kitchen fast enough to whip a plate up for yourself, so let me end the suspense and show you how it’s done.

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Family Friendly Friday’s: Banana’s Foster French Toast

March 18, 2011 By Julie 47 Comments

When I say the words “Bananas Foster French Toast”, what thought comes to your mind? For me it’s one all encompassing word. Scrumptious. The idea for this recipe was first inspired by a morning meal we partook in at one of our favorite Charlotte breakfast hangouts; The Flying Biscuit. Oh man, if you ever go, make sure to get the creamy dreamy grits. I think I literally break out into song right there at the table every time I take a bite. Never have I had a better grit. Ever. But I digress. This particular morning we were there, they just happened to have a list of breakfast specials and the one that caught my five year old’s eye was the banana’s foster french toast. Alright, I’ll admit, it caught my eye too. What’s not to love? Thick slabs of french toast, covered with caramel coated bananas and topped with fresh whipped cream. Uh, yea. Twist my arm.

I’ll be honest when I say that we ate breakfast and that was the end of it. The thought never even crossed my mind to create a batch of my own. And then last week, I was stopping by Lyndsey’s blog, Pinch of Yum, and she had the most delectable looking Caramalized Banana and Fig Oatmeal. Who knew oatmeal could be that exciting? I left a comment on her blog and mentioned the bananas foster french toast. Next thing I know I’m getting this comment on my Greek inspired slow cooker chicken in return:

“I love the addition of dill. Mmmmm… dill!! Also, I’m a tad disappointed that your post wasn’t about the bananas foster french toast! Will we get to see that anytime soon, I hope?!”

Hmmm. First the restaurant, then the oatmeal and now the comment. Yep, this recipe pretty much hit me upside the head and said make me. NOW. So that’s exactly what I did. Prepare to get your breakfast tooth, your sweet tooth, and your “I can now die a happy (and full) woman (or man) tooth on, cuz this recipe is about to take you to a whole new level of breakfast and give new meaning to the word scrumptious.

In this dish, bread choice can make make or break you, so for heaven’s sake, don’t grab the wonder bread sandwich loaf. Get yourself a beautiful hunk of challah or hawaiian bread that you can cut thick slices from and do just that.

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Family Friendly Fridays: Boston “Black Forest” Cream Pie

March 11, 2011 By Julie 25 Comments

Who wants some Boston Cream Pie? How about some Black Forest Cake? How about both? Pie meet cake. Cake meet pie. Don’t they look happy together? I like to think of their relationship as a little slice of heaven.

It’s been awhile since I cranked out a killer dessert so I figured it was high time. That, and I really needed a serious hit of chocolate. Who doesn’t every now and then? Enter into the pie picture my friend black forest cake. Super duper chocolaty goodness with a cherry or two thrown in for good measure. Booyah.

Let’s review. A Boston cream pie is typically a sponge cake with pastry cream in the middle and ganache poured over the top. A black forest cake is a decadently chocolate cake with layers of whipped cream and cherries sandwiched between. Cake. Pie. Cake. Pie. Pake? Cie? Hey, call it whatever you want, I call it good and gone. I’ve dressed this little lady up in a chocolate sponge, added cherries and cream to her middle and ganached her from head to toe. If you thought plain ol’ Boston cream pie was good, prepare to be one up’ed.

Have I got you ready for your own little slice of pie heaven?

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