Penne Alla Vecchia Bettola

The first time I saw this dish made was on Food Network "Barefoot Contessa". I knew right away I had to try it. The name may sound intimidating but the dish is pretty much just pasta with a vodka tomato sauce. It's very simple to make with not that many ingredients.

The flavor ended up being rich and intense but uncomplicated at the same time. I really enjoyed it. I had to get the leftovers in the fridge right away because I couldn't stop picking in it.

Start by sauteing the onions and garlic in oil until the onions are translucent.

Add the red pepper flakes and oregano and cook 1 minute more.

Correction: (Add the tequila and simmer until reduced by half. I used Cuervo white tequila.)  <----Ok, this is really wrong. I must of had tequila on the brain for some reason. I actually bought white tequila but it was for a different recipe. VODKA, add vodka at this point in the recipe.

Drain the whole tomatoes then crush them by hand into the pan.

Add salt and pepper, cover and cook in the oven.

The recipe says to process the sauce in a blender until smooth but I like mine with some

texture, so I just used an immersion blender.

I didn't have any fresh oregano so I just added some more dried and just over a

cup of half and half, instead of heavy cream. Salt and pepper to taste.

Even though I used the half and half it was wonderfully creamy.

Add the cooked pasta and cook for a few.

Stir in the Parmesan cheese,

and I some fresh parsley.

I served it with "Roasted Garlic Green Beans".

Really simple and delicious.

Blanch fresh green beans in the salted water that you have boiling for your pasta for 3-4 minutes.

You want them to still have a nice bite to them so don't over cook them.

Take them from the boiling water and get them directly into an ice water bath to stop the cooking.

Look at the nice color they keep. Once there cooled down,

spread them out on a kitchen towel or paper towels and dry them off a bit.

Use the same water to cook your pasta.

Place them on a baking sheet with 2-3 cloves of chopped garlic,

salt and pepper and a good drizzle of olive oil.

Spread them out to a single layer.

I broiled mine in a toaster oven for about 15-20 minutes on 400* but you can just as easily cook

them in a 450* oven for about the same amount of time. Just start checking them after 15 minutes. 

Give it a try and let me know what you think.

Enjoy!

Penne Alla Vecchia Bettola

Ingredients

1/4 cup good olive oil

1 medium Spanish onion, chopped

3 cloves of garlic, diced

1/2 teaspoon crushed red pepper flakes

1 1/2 teaspoons dried oregano

1 cup vodka

2 (28-ounce) cans peeled plum tomatoes

Kosher salt

Freshly ground black pepper

3/4 pound penne pasta

4 tablespoons fresh oregano

3/4 to 1 cup heavy cream (I used half and half)

Grated Parmesan cheese
Fresh Parsley, chopped

Directions

Preheat oven to 375 degrees F.

Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.

Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.

Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency (or for a chunkier sauce you can use an immersion blender). Return to the pan.

Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh parsley on each plate.

Carrot Cake Supreme

This is by far my favorite Carrot Cake recipe. It is super moist and delicious. 

Every time I make it I hear comments like "This is the best carrot cake I've ever tasted".

 It's well worth the extra steps for the buttermilk glaze because that's 

what makes it so moist and yummy.

They don't call it "supreme" for nothing.

Look at this cake absorbing all that delicious buttermilk glaze.

Then of course....the cream cheese frosting.

Seriously the best carrot cake recipe out there.....imho.

Carrot Cake Supreme

Cake

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 large eggs

2 cups sugar

3/4 cup vegetable oil

3/4 cup buttermilk

2 teaspoons vanilla extract

2 cups grated carrots

1 (8 ounce) can crushed pineapple, drained

1 (3 1/2 ounce) can flaked coconut

1 cup chopped pecans

Buttermilk glaze

1 cup sugar

1 1/2 teaspoons baking soda

1/2 cup buttermilk

1/2 cup butter or 1/2 cup margarine

1 tablespoon light corn syrup

1 teaspoon vanilla extract

Deluxe cream cheese frosting

1 (8 ounce) package cream cheese (room temp)

1 (3 ounce) package cream cheese (room temp)

3/4 cup butter (room temp)

1 (16 ounce) package powdered sugar, sifted

1 1/2 teaspoons vanilla extract

For Cake:

Grease three 8 or 9-inch round cake pans and line with parchment paper.

Stir together first 4 ingredients in a medium sized bowl.

In your mixing bowl, beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared pans.

Bake at 350° for 25-30 minutes or until a wooden pick inserted in the center comes out clean. Do not remove from pans.

Buttermilk Glaze:

While cake is cooking, bring first 5 ingredients to a boil in a medium to large saucepan. Boil 4 minutes, stirring constantly until glaze is golden. Remove from heat, and stir in vanilla and cool slightly.

Drizzle warm buttermilk glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes. Remove from pans, inverting layers. Peel parchment; invert again, glaze side up. Cool completely on wire racks.

Deluxe Cream Cheese Frosting:

Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.

Frost cake with Deluxe Cream Cheese Frosting between layers, on sides and top.

Chill cake several hours before slicing. Store in the refrigerator.

Scalloped Ham and Potatoes

I hope you all had a Happy Easter! I know I sure did. I made a big ham for some of my family that came over Sunday afternoon and now I'm left with thinking of ways to use it up.

One of my favorites is Scalloped Ham and Potatoes.

I've had this recipe since the early 80's and it's still my favorite.

Very simple, and most importantly, delicious.

Here's how I make it:

Melt your butter and add flour.

Whisk it together and let it cook for a few.

I like to whisk in the milk first and let it slightly thicken then add my soup.

Whisk that together and set it aside until you need it.

Once you have your ham cut up and the potatoes and carrots ready, just layer them in your dish and lightly season, repeating until everythings in there.

Pour the soup mixture over the top, then

add a layer of cheese. I think I used some cheddar and havarti. Good stuff!

Bake it up, let it sit for a few, then enjoy.

Simple and delicious. Just add a tossed salad and a roll and ring the supper bell.

 It's a real family pleaser.

Linked with Weekend Potluck.

Scalloped Ham and Potatoes

Ingredients:

1 1/2 tbsp butter
1 tbsp of flour
1 1/2 cups cubed cooked ham
3 cups potatoes
1 can cream of mushroom soup
1 can milk
Minced onion
Shredded carrots

Heat oven to 375*

Melt butter in a skillet or saucepan. Whisk in flour and cook for a few minutes. Whisk in milk and soup until everything is combined. Turn off heat.

Thinly slice potatoes, no need to peel, and grate up 2 medium size carrots.

Grease a 2 qt casserole dish. Place a layer of potatoes on the bottom, sprinkle in some carrots and some minced onion (I like to use dry minced onion in this because I like the flavor it gives and also because my kids would actually eat it when they were younger, but fresh would be good too), season with a little salt and pepper, then add a layer of ham. Repeat this process until all ingredients are used, then pour soup mixture over the top. I like to cover with a layer of cheese. Use whatever flavor you have on hand.

Cover and cook 60 minutes, uncover and cook 15 minutes more. Let cool slightly then serve.

Best Ever Pizza Dough

I love that I am posting this because that means, I found the time to do it -----Yea!

I do enjoy watching my new grandbaby Kathryn during the week, but I have to say, I had forgotten just how time consuming a newborn can be.

Bottom line.....Good Times :)

That being said, I wanted to share with you my favorite homemade pizza dough recipe.

I've tried lots of them because my family does love their pizza. Any kind of pizza, even frozen. Out of all the doughs I've made, this one is my absolute favorite. 

It's super easy and turns out perfect every time.

Here's all you do:

Whisk the flour and salt.

Make a well and

add water, sugar and yeast.

Once it looks like this, mix in the oil.

Pull flour to the middle with your hand until combined.....

until it looks something like this. Dump it out on your floured surface and knead until it looks...

like this! At this point just put it into a large bowl and drizzle with olive oil, turning,

making sure both sides are covered and let it rise, let it rise.

Once doubled,

give it a good punch.

and divide it, making it into 2 balls.

Form it out onto parchment paper by pressing with your hands, or you could roll out with a rolling pin, and top with toppings of your choice.

Once topped, you just transfer, paper and all, to your heated stone or an inverted baking sheet.

This one was my hubby's.
He went with lots of cheese, pepperoni, mushrooms, onions and olives on a tomato sauce base.

I had to taste it of course and have to say, it did turn out rather yummy.

Here's how I made mine....

The first thing I like to do is drizzle olive oil over the dough then sprinkle on some cheese. 

I used a little mozzarella. Next, I spread on some basil pesto.

Next layer was thinly sliced yellow squash, fresh mushrooms, some grated Havarti cheese, some goat cheese (a must if you ask me, Yum), black olives, thinly sliced tomatoes, and thinly sliced onion.

Then I sprinkled on some dried Italian seasoning, freshly grated parmesan cheese, and red pepper flakes. Then to top it off, just a drizzle of olive oil.

It looked something like this.

Here's what it looked like once cooked.

Doesn't that look good!?!

It was DELICIOUS. Best I've had in a long time, bought or homemade.

Look how the crust bubbles in places.

Has that awesome crunch factor too.

Go, go forth now, and bring this deliciousness to your table, asap.

Best Ever Pizza Dough

Ingredients:

3 3/4 cup flour

1 1/2 tsp salt

1 1/3 cup warm water

1 tbsp sugar

1 packed yeast

3 tbsp olive oil and more for rising dough

Whisk flour and salt together. Make a well and add warm water, sugar and yeast. When foamy, mix in olive oil and combine with your hands, folding flour into the middle, until it comes together.

Dump out on a lighly floured surface and knead until smooth, apprx. 5 minutes. Place in a large bowl and brush top with olive oil turning to coat both sides of dough and sides of bowl. Cover and let rise until doubled, about 1 1/2 - 2 hours.

Heat a stone or inverted baking sheet on lowest rack to 500*.

Divide dough into two 1 pound balls. Use 1 pound per pizza. Form dough on parchment paper, top with toppings of your choice, and transfer to your stone or baking sheet (transfer and cook with parchment paper).  Bake @ 500* (475 in my oven) 12-15 minutes.

Pastitsio (aka Greek Lasagna)

My sister Leah and I have been trying to have the family together for 

Sunday lunches on a regular basis. Yea tradition!

We did well for a short while, but it sounds easier than it is. You need to come up with menus that can be made ahead, or cooking while your at church, with very little to do once home. It takes a little creativity, but well worth it. 

The last time I had everyone over I made Pastitsio.

Man I love this stuff. It's a greek lasagna.

I slightly adapted a recipe by Ina Garten. The original can be found on Food Network website.

There are a few steps to making it, but they're not hard and it's a good dish to make the day before. I assembled the whole thing, but waited to cook it until we were going to eat.

The bechamel sauce is so creamy and delicious.

Doesn't this look good. It's a nice twist from just ordinary lasagna.

It was a huge hit with everyone.

Leah brought the dessert. It was really good, oh, and low in fat which was a

good thing because the Pastitsio definitely is not.

It was  angle food cake filled with lemon curd and covered in whipped topping.

It was delicious, light and refreshing. A great summer dessert.

Linked with Weekend Potluck & Foodie Friday.

Pastitsio

Ingredients

For the Tomato Meat Sauce:

1 1/2 cups chopped yellow onion (1 large)

2 pounds lean ground beef 

1/2 cup dry red wine 

1 tablespoon minced garlic (3 large cloves)

1 tablespoon ground cinnamon 

1 teaspoon dried oregano 

1 teaspoon fresh thyme leaves 

Pinch of Cayenne pepper 

1 can (28 ounces) crushed tomatoes in puree 

2 tsp salt
1 tsp freshly ground black pepper

For the Bechamel:

1 1/2 cups whole milk

1 cup heavy cream

4 tablespoons (1/2 stick) unsalted butter

1/4 cup all-purpose flour

1/4 teaspoon freshly grated nutmeg 

Salt and freshly ground black pepper

1 1/2 cups freshly grated Parmesan or Kasseri cheese

2 extra-large eggs, beaten

2/3 cup Greek-style yogurt, such as Fage Total

3/4 pound small shells

Directions

For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon.

Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.

Preheat the oven to 350 degrees F.

For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.

Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.

Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese.

Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.