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.

A few of my favorite things (made out of cheese) - Brie

My favorite French cheese:

BRIE
It goes without saying that brie is one of my all-time favorite foods. It is a soft, mellow, creamy, rich and buttery cheese with a white mold rind.



My recipes for Brie:

Baked Brie wheel

INGREDIENTS
1 brie wheel
1/2 cup fig compote or spread
2 tbsps sliced almonds, peeled pistachios or chopped cashews
1 pkg petit toasts or 1 french baguette sliced and toasted

DIRECTIONS
Place the brie wheel on a pizza stone or cookie sheet. Wrap the top of the brie wheel in foil and bake 10 minutes at 350°F. Remove from oven, carefully remove foil. Spread fig compote in a thick layer on top of wheel. Sprinkle nuts evenly. Serve warm with toasts.

Curry Chicken, Jamaican-Style

Updated picture from another try - no red peppers in this one



INGREDIENTS
2 chicken breasts, cut in strips
1 medium onion, chopped in large pieces
4 small potatoes, cubed
1 red bell pepper, cut in large 1-inch pieces
4 small garlic cloves, finely chopped
2 tbsps fresh lemon juice
1 tsp red curry paste
2 tbsps curry powder
1 tsp ground ginger
2 tbsps olive oil
1 cup chicken broth
1 bunch coriander (cilantro), finely chopped
1 small zucchini, cubed (optional)
1 can coconut milk
1 tsp kosher salt
fresh ground pepper to taste

DIRECTIONS
Place chicken between sheets of waxed paper. Using mallet, pound chicken to even 1/2-inch thickness. Season chicken with salt and pepper and lemon juice. Set aside for 5 minutes. Heat oil in large nonstick skillet over high heat. Add chicken. Sauté until brown and almost cooked through, about 2 minutes per side. Transfer chicken to plate. Reduce heat to medium. Add onion, red pepper and curry paste to skillet. Stir until cooked and translucent. Add garlic, saute 1 minute. Stir in potatoes (and zucchini, if desired). Add broth, bring to a boil until reduced to glaze, and potatoes are cooked through, about 10 minutes. Add curry powder and ginger powder and stir until dissolved, add salt. Return chicken to skillet. Add coconut milk and coriander, and stir until combined. Simmer another 10 minutes or until the sauce thickens.

Serve over steamed rice.

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.

Mediterranean Noodles

One of my favorite entrees at a local restaurant is their Mediterranean Noodles. I've attempted my version of this delicious dish.

INGREDIENTS
linguini, al dente
3 tbs olive oil
marinated artichoke hearts, quartered
plum tomatoes, roasted and chopped
2 tsps pine nuts, roasted
1 cup fresh spinach, lightly steamed
5 to 8 cloves freshly roasted garlic
5 to 8 castelverano or kalamata olives, pitted
2 tbs freshly grated parmigiano-reggiano
2 oz goat cheese
kosher salt
fresh ground pepper

Combine the linguini, olive oil, artichokes, tomatoes, pine nuts, garlic, olives and spinach in a large bowl. Fold in the parmigiano, salt and pepper. Top with the goat cheese. Serve.

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.