Spaghettini with Vodka Arrabiata Sauce

INGREDIENTS
1 cup vodka
1 tsp red pepper flakes
1 cup prosciutto, chopped
3 cloves garlic, minced
1/2 cup fresh basil, chopped
1 can roma tomatoes (san marzano), crushed
2 tbsps tomato paste
1 cup half & half
spaghettini, al dente (reserve 1/4 cup pasta water)
1 cup grated parmigiano-reggiano
extra virgin olive oil
kosher salt to taste
fresh ground pepper to taste

DIRECTIONS
Combine vodka and red pepper flakes, set aside. Saute onions in olive oil until translucent. Add garlic and prosciutto until the prosciutto turns brown. Add vodka and red pepper mixture and simmer for 5 minutes. Fold in tomatoes and tomato paste. Simmer for about 20 minutes, stirring occasionally. Add pasta water if the sauce is too thick. Add basil and simmer for 2 minutes. Add cream and simmer for an additional 2 minutes. Stir in parmigiano-reggiano. Serve on spaghettini. Garnish with more grated cheese or fresh basil.

Tuscan Cannellini Bean & Prosciutto Dip

This is an easy, delicious dip. I got the recipe idea from Real Simple magazine.

1 can cannellini beans, drained and rinsed
1 small garlic clove, finely chopped
3 scallions, sliced
3 tbs. extra-virgin olive oil
1 tbs. fresh lemon juice
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
2 ounces prosciutto, ripped in 1 inch pieces


In a medium bowl, combine the beans, garlic, scallions, olive oil, lemon juice, salt, and pepper. Fold in the prosciutto. Serve with bruschetta toasts, sliced baguettes or pita chips.

Tomato Sauce with Prosciutto

I've been trying to duplicate my friend Adam's pasta sauce and haven't been successful, until today. He told me it was all about the tomatoes. He is right. I got San Marzano tomatoes at Dean and Deluca. I will never make a tomato sauce with regular tomatoes again.

INGREDIENTS
1 can san marzano whole peeled tomatoes
1 medium onion, chopped
1 red bell pepper, chopped
5 cloves garlic, chopped
12 leaves fresh basil, chopped
1 sprig fresh rosemary, minced
5 sliced prosciutto, chopped
2 tbps tomato paste
1 cup red wine (I used a Cotes du Rhone - Paul Jaboulet Aîné Parallèle 45 Rouge)
pasta (I used radiatore pasta)
1/2 cup grated parmigiano-reggiano
pinch kosher salt to taste
fresh cracked pepper

DIRECTIONS
In a large saucepan or cast iron pan, saute onion on medium until translucent. Add pepper and saute until soft. Add garlic and prosciutto and saute for another 2 minutes. Add can of tomatoes (in juice) and mash them in the pan with a potato masher. Simmer for about 10 minutes. Add basil, rosemary, salt, pepper and tomato paste. Stir until combined. Add wine. Simmer for 20 minutes covered. Serve on pasta with grated parmigiano-reggiano cheese.

UPDATED VARIATIONS
Try the same recipe with only garlic sauteed on low. Then add 1/2 cup of pine nuts until slightly brown. Add the tomatoes, tomato paste, wine and resh basil. Omit other ingredients. Very delicious sauce.

Soupe aux Poids (French Canadian Pea Soup)

Growing up in Toronto, my parents used to always have canned pea soup in the cupboard. This was my dad's favorite soup. I haven't been able to find an equivalent in the US. The brand name was Habitant. And, here's my attempt at a homemade version of a French Canadian staple food. Unlike the pea soup below that uses green split peas and tastes differently, this soup is made with the traditional French Canadian yellow split peas.

INGREDIENTS
10 cups water
2 cups yellow split peas
1 onion, chopped
1 1/2 cups celery with leaves, chopped
3 carrots, chopped
3 thick slices uncured pork bacon or pancetta, chopped
3 bay leaves, dried
salt and pepper to taste

DIRECTIONS
Combine water and peas in saucepan and bring to a boil over high heat. Boil for 2 minutes, remove from heat, cover and let sit for 1 hour. In a large skillet, saute onions until translucent, add carrots and celery. Saute on low heat until soft. Add mixture to peas. Add bacon/pancetta and bay leaves. Bring to a boil, reduce heat to simmer, covered, for 1 1/2 hours until peas are tender, stirring frequently. Add salt and pepper to taste.

Pork Tenderloin and Prosciutto Skewers and Mashed Potatoes Appetizer

This was my favorite appetizer served at a party ever. It was the brain child of my friend Adam and was a complete success. My friend Nichole asked me for the recipe so they can make it for Thanksgiving. So, here it is, but unfortunately I don't have pictures!

Skewers

INGREDIENTS
1 pork tenderloin
1/2 cup flour
10 slices of prosciutto (roughly)
at least 20 fresh sage leaves
salt to taste
freshly ground pepper
paprika
toothpicks
extra virgin olive oil
1/2 cup broth
1/4 cup white or red wine
1/2 tsp butter

DIRECTIONS
Slice the pork tenderloin into 1/2 inch width medallions. Place each medallion between two sheets of wax paper and pound out flat with a meat mallet until thin. (They will be large, but will reduce when cooked). Add a piece of prosciutto on top of the tenderloin, and top with a sage leaf. Skewer with a toothpick.

In a plate, combine flour, salt and pepper and paprika to taste (about two dashes of each). Press each side of the skewers into the flour mixture, completely coating each side. Set aside.

Heat skillet to medium high, and add olive oil. Fry the skewers in the hot oil for about a minute on each side or until it turns slightly brown and crispy. Set aside.

For the reduction: In the same skillet, on medium heat, add broth and wine to pan drippings from skewers, scraping up the cooked pieces from the bottom of the pan. Simmer until thickened, stirring constantly. Add more flour to thicken mixture, or more wine for a thinner reduction. Add butter and stir until melted and blended.

Mashed Potatoes

INGREDIENTS
6 to 10 potatoes, peeled and cubed
1 small onion, quartered
3 cloves garlic
salt to taste
1/3 cup milk
2 tbsp butter
parsley (optional)

DIRECTIONS
Boil potatoes in water. Add onion and garlic in water for extra flavor. (You can use a cheese cloth to remove the bulbs after cooking). Add salt to water. Potatoes will be cooked when you can stick a fork through a piece and it falls apart. About 10 minutes. Drain potatoes and return to pot. Add 2 tablespoons butter and 1/3 cup of milk. You can substitute cream for milk or sour cream. Mash until smooth. Add salt and pepper to taste. Add dried or fresh parsley if desired.

To serve:

Spread mashed potatoes on the bottom of large platter. Drizzle with reduction. Layer skewers on top of potatoes. Serve.


Note: Be sure to remove toothpicks or warn your guests that they are there!

You can prepare the skewers ahead of time and keep in your warming drawer while making the reduction. The mashed potatoes can also be prepared ahead of time and heated up with a little hot milk or by adding milk and stirring in the pot over a low heat. Be sure to avoid scorching the bottom.