Vodka Sauce or Pink Sauce

I love vodka sauce and I was always told it is a very hard sauce to make.  It is so far from the truth, as this is one of the simplest sauces to make.  The vodka is optional.  Sometimes I add it and others no.  I don’t think it has a big impact on the flavor of the dish.  I tweaked the recipe to my liking, and you can do the same by changing the amount of garlic and spices you add or omit. Enjoy!

Ingredients:

• 2 tablespoons of butter or olive oil
• 3 cloves of garlic sliced or diced
• 1 large shallot or 1/2 a medium onion diced
• 1/2 pound of thinly sliced prosciutto or pancetta, chopped
• 1/3 cup vodka
• 1/2 cup of heavy cream
• 1 1/2 cups of tomato sauce
• 1/2 cup grated Parmesan Cheese

In a large pan melt butter or oil, add garlic and shallot, sautee for 4 minutes, do not burn garlic.  Add prosciutto, and saute until lightly browned. Add vodka and reduce by half, about 5 minutes.  Stir in tomato sauce and cream simmer uncovered for 10 minutes. Stir every few minutes. 

Cook pasta according to instructions.  Add sauce, and garnish with parmesan cheese.

Seafood Stew

Ingredients:

2 tbl olive oil

1 large shallot or small onion, diced

4 garlic cloves, diced

1/2 cup white wine

1.5 cups chicken broth

1 cup clam juice

1 cup of drained diced tomatoes

1/4 tsp dried thyme

1 bay leaf

Salt & Pepper

2 dozen Little Neck Clams

1/2 pound fresh shrimp, peeled and deveined

1/2 lb scallops

2 tbl butter

2 tbl parsley

 

Directions:

In a large pot heat oil.  Add shallot/onion and garlic cook over medium heat, stirring for 4 minutes.  Add wine and boil until reduced by half.  Add chicken broth and clam juice, tomatoes, thyme, bay leaf, and season with salt and pepper.  Bring to a boil over high heat for about 10 minutes. 

Add clams, and scallops cook for about 5 minutes. Most clams should open.  Add shrimp cover and simmer until shrimp at pink and all clams have opened about 2-3 minutes. Remove seafood to serving bowls.  Add butter and parsley and cook for 1 minute.  Spoon broth over seafood and serve with bread.  

 

*This recipe is a modified version of Bobby Flay’s “San Francisco Seafood Stew” from “Bobby Flay’s All- American Flavors”

Peanut Butter Bars

INGREDIENTS

1 cup butter or margarine, melted

2 cups graham cracker crumbs

2 cups confectioners’ sugar

1 cup peanut butter

1 1/2 cups semisweet chocolate chips

4 tablespoons peanut butter

 

1. Melt butter with 1 cup of peanut butter over low/medium heat. 

 

2. Line a 13 X 9 pan with wax paper (optional, however makes for easy removal and clean up)

 

3. In a medium bowl, mix together the butter and peanut butter mixture, graham cracker crumbs and confectioners’ sugar until well blended. Press evenly into the bottom of pan.

4. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

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Enjoy!