• Inspired Recipes

    Penne alla Vodka

    April 5, 2020 /

    Being in catering for a living, I have been exposed to some of the best chefs, restaurants, and foods in the country and have been fortunate enough to enjoy a variety of cuisines on a regular basis. Doing so has made me more picky, as I have a lot to compare to, however, it has also reminded me that some of the best food you can find is in the comfort of your own home or in that of your families.

    One recipe our family always looks forward to is my Mother-in-Law’s Vodka Sauce, which, in my opinion is one of the best I’ve had. When she shared her recipe with me I could not believe how simple it was and is now something I make often for my own family.

    This Penne alla Vodka recipe is completely “fool proof” and comes out delicious every time. As a bonus- you can easily double or triple the recipe and freeze for a rainy day. It only gets better with time!

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    Penne alla Vodka

    Course Main Course
    Cuisine American, Italian
    Keyword Italian, Penne, Penne alla Vodka, Penne Vodka, Sauce, Vodka
    Prep Time 15 minutes
    Cook Time 1 hour
    Servings 6

    Ingredients

    • 6 Cloves Fresh Garlic Smashed & Chopped
    • 1 Small Yellow Onion Small Diced
    • 1 Stick of Butter
    • 1/4 Cup Plain Vodka
    • 2 Jars of Classico Four Cheese Pasta Sauce
    • 1/2 Cup Grated Parmesan or Romano Cheese
    • 3/4 Quart Heavy Cream
    • 1/2 Cup Chicken Stock
    • Salt & Pepper To Taste
    • 1-2 LBS Pasta (Your Choice)

    Instructions

    1. In a large pot over medium-high heat, melt down one stick of butter

    2. Add chopped garlic & onions to melted butter and saute for a minute or two until translucent

    3. Add vodka and reduce down for 2-3 minutes

    4. Add both jars of pasta sauce and chicken stock and bring to a simmer

    5. Add in cheese and heavy cream and bring to a simmer and lower heat

    6. Let cook for roughly another hour until sauce is flavorful and thick

    7. While sauce is cooking, cook pasta to package instructions until "al dente"

    8. Toss pasta in the sauce, & top with extra parmesan cheese. Serve hot!

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  • Original Creations

    Tomato Pesto with Toasted Pine Nuts

    May 6, 2018 /

    Many of the recipes I post can be put together in a relatively short period of time, because like you, I also have a very demanding schedule and do not always have as much time as I’d like to spend cooking! One of these recipes is my “Tomato Pesto with Toasted Pine Nuts,” which is something I whip up quickly when short on time. From start to finish, this dish comes together in about 20 minutes, which even the Pizza delivery guy can’t compete with!

    Tomato Pesto with Toasted Pine Nuts

    A misconception I often hear as to why many people don’t cook is that they feel it is too difficult and complicated or that it simply just takes too long to put together, when in reality it’s actually the opposite. 

    As long as you have a few basic techniques down and a couple of “go to” flavor profiles, you are sure to put together a great and flavorful dish every time. All you need is a bit of passion towards putting together a lovingly prepared meal, and the rest will follow organically. 

    Pasta with Tomato Pesto

    The world is changing and our generation is advancing on to the newest trends, like meal delivery programs, for example. I mean, why not?? All of the ingredients are portioned ahead, the recipes crafted up by world renowned chefs to prepare in the comfort of our own homes, and with easy to follow “step by step” instructions, it’s a no-brainer, right?

    These services are great, especially when factoring in the time saved by the skipped trip to the grocery store, but in the midst of convenience, I encourage everyone to not forget the importance of originality and the sense of pride attributed with a thoughtful, home cooked meal. 

    For another easy “Arugula Pesto” recipe, click here.

    Tomato Pesto with Toasted Pine Nuts
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    Ingredients
    1. 3/4 Cup Fresh Basil
    2. 1/2 Cup Cherry Tomatoes (or any tomato will do)
    3. 2 Cloves Fresh Garlic
    4. 2/3 Grated Reggiano Parmesan
    5. 2/3 Toasted Pine Nuts
    6. 1 TSP Crushed Red Pepper
    7. 1 TSP Black Pepper
    8. 1 TSP Kosher Salt
    9. 2/3 Cup Extra Virgin Olive Oil
    Instructions
    1. In a frying pan over medium heat, toast pine nuts until golden brown, tossing often. While the pine nuts are toasting, assemble the remaining ingredients together (except for the tomatoes and olive oil) and transfer into a blender. Add in toasted pine nuts and slowly incorporate in the olive oil and tomatoes until desired consistency and color is achieved (should be a medium orange color when ready). Store in a refrigerator for up to a week or toss with hot pasta/over grilled chicken immediately.
    Notes
    1. **Depending on the type of tomato you are using or their hue, you may need less or more than the suggested amount to get the correct, medium orange color.
    saristotle https://saristotle.com/

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  • Original Creations

    Scratch Made Caesar Salad

    April 14, 2018 /

    Do you ever go to a good steakhouse and wonder why their Caesar Salads seem to taste way better than any others?

    The simple explanation is that they make it from scratch using only the highest quality ingredients- and that goes a long way.

    Nothing screams SUMMER quite like a good Caesar salad and while anyone can throw the basic version together quickly with store bought dressing, the quality of making it from scratch puts it at a higher level and is totally worth the added time to prepare it. 

    There are many approaches to constructing this salad. I personally make it several ways myself, depending on what mood I’m in. For this post, I simply just used what I had in the house, which was grilled shrimp and Little Gem Romaine Lettuce.

    Since I try to keep my Caesar from becoming too fattening, I did opt out of adding in croutons, but everyone has their own preferences so I encourage you to adjust the dish to your own liking. I hope you enjoy! 

    Scratch Made Caesar Salad
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    CAESAR DRESSING
    1. 1 Egg Yolk
    2. 1/2 Tsp Dijon Mustard
    3. 1 TBSP Mayonnaise
    4. 1/2 Cup Reggiano Parmesan Cheese
    5. Zest from 1 Lemon
    6. Juice from 1/3 Lemon
    7. 1 TSP Champagne Vinegar
    8. 1 Clove of Fresh Garlic
    9. 1/2 TBSP Anchovy Paste
    10. 1/3 Cup Extra Virgin Olive Oil
    11. 1/2 TSP Black Pepper
    12. Salt (to taste)
    PARMESAN TUILES (cheese crisps)
    1. 1/2 Cup Fresh Grated Reggiano Parmesan
    SALAD
    1. Romaine Hearts
    2. Shaved Parmesan Cheese
    CAESAR DRESSING
    1. In a mixing bowl, add all ingredients and whisk together until well-combined. Transfer into a blender and lightly blend until the dressing yields a smooth consistency. Refrigerate until ready to use.
    PARMESAN TUILES
    1. Preheat oven to 350 degrees. Place grated Parmesan cheese onto a foil lined baking sheet into "cookie sized" piles an inch or two apart and press down gently to flatten. Bake for approximately 5-7 minutes or until they look laced and begin to become golden brown in color around the edges. Let cool for a minute or two and peel from foil.
    SALAD
    1. Assemble greens around serving platter and top with shaved Parmesan & fresh cracked black pepper. Add cheese crisps, and (if preferred) grilled chicken or shrimp. Drizzle with dressing and serve.
    saristotle https://saristotle.com/

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