Category: Videos

Burrata with Warm Eggplant Compote

Posted on August 30, 2018 by Trish Lobenfeld - Appetizers, Cheese, Gluten-Free, Quick Breads & Muffins, Vegan/Vegetarian, Videos

Serve this Burrata with Warm Eggplant Compote as a quick and easy, yet elegant appetizer. It’s as eye appealing as it is delicious!

Burrata means “buttered” in Italian. This cheesy delicacy is made of a mozzarella shell and stuffed with a soft, milky curd that oozes from the center of the cheese. It’s best served at room temperature – the cheese on the outside and inside soften and flavor is maximized. Drizzle with a fine, thick balsamic vinegar, a great foil for the mild cheese.

Typically, mozzarella is served with sliced tomatoes as a caprese salad or other raw ingredients. However, it’s nice to change things up once in a while and this warm eggplant compote is a perfect accompaniment. Even better, the compote can be made the day before and gently reheated before serving.

Eggplant Compote

Cook the seasoned eggplant in hot oil over medium heat until the bottom side turns a golden brown. Turn and continue cooking a few minutes more until that side is golden brown. Stir and continue cooking until the eggplant is done; it offers no resistance when pierced with a fork, but retains its shape. Remove to a plate.

Add a little more oil to the pan and toss in the shallots, garlic, and pepper flakes; sweat until the aromatics are soft and translucent, about 2 minutes, scraping up the eggplant tidbits from the bottom of the pan.

Add the tomatoes and raisins and cook over a low flame for 3 minutes. The tomatoes should yield a little, looking a little crinkly, but not mushy.

Return the eggplant to the pan, stir and reheat.

Place one burrata on a salad plate with a scoop of the eggplant compote. Drizzle a thick balsamic vinegar over both and top with the basil.

Serve with warm crusty bread or try our Garlic Bread!

Watch the video here.

Burrata with Warm Eggplant Compote

Serve burrata and eggplant compote as a starter to any meal – it as eye-appealing as it is scrumptious. Accompany with a warm, crusty bread.

Author: Trish Lobenfeld
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Appetizer

Ingredients

3 tablespoons olive oil
4 cups ½-inch cube eggplant (~1 pound)
1 ½ teaspoons coarse salt
¼ cup minced shallots
3 cloves garlic, thinly sliced
¼ teaspoon red pepper flakes
1 pint cherry tomatoes, halved
¼ cup raisins
¼ -1/2 cup basil chiffonade
2 large or 4 small burrata, cut the large burrata in half

Garnish

A drizzle of thick balsamic vinegar over the burrata and eggplant compote and top with sliced or whole basil leaves.

Instructions

Heat the olive oil in a large skillet over medium heat.

Season the eggplant with salt and place into the hot oil in a single layer. Don’t stir again until the bottom side of the eggplant begins to turn golden brown, about 3-4 minutes. Lower the heat if the eggplant is browning too quickly.

Turn and continue browning for another 2-3 minutes. Toss the eggplant in the skillet and cook until the eggplant is soft, but still retains its shape.

Remove eggplant to a plate.

Add the shallots, garlic, and pepper flakes and sweat until the shallots are soft and translucent, about 2-3 minutes, scraping up the eggplant tidbits from the bottom of the pan.

Add the tomatoes and raisins, stir to combine and cook over at a gentle simmer for a few minutes or until the tomatoes begin to crinkle a little.

Stir in the eggplant to reheat.

Place one burrata on a salad plate with a scoop of the eggplant compote. Drizzle a thick balsamic vinegar over both, top with the basil.

Notes

Make the day before and gently reheat.

Keywords: burrata, eggplant, compote

Old-Fashioned Homemade Lemonade

Posted on August 23, 2018 by Trish Lobenfeld - Beverages, Dairy-Free, Gluten-Free, Outdoor Living, Quick and Easy, Vegan/Vegetarian, Videos

We’ve had some hot, sweltering days this summer – high temps accompanied with high humidity. A tall, ice-cold glass of Old-Fashioned Homemade Lemonade is always a welcome treat, especially on days like these.

This recipe is based on my memory of how Mom made lemonade when I was a kid. I remember her using both freshly-squeezed lemon and orange juice. While I like my lemonade tart with just a hint of sweetness, the small addition of orange juice calms the absolute tartness of the lemons just enough to make this summer refresher delicious and thirst quenching.

Use simple syrup to make the lemonade – no worries about sugar residue on the bottom of the glass. Make up batches and keep in the refrigerator to have on hand to sweeten all your summer drinks – iced tea, iced coffee, and lemonade.

Watch the video here.

Old-Fashioned Homemade Lemonade

Quick and easy to make, old-fashioned homemade lemonade is a refreshing pick-me-up on those tropical summer days.

Author: Trish Lobenfeld
Prep Time: 30 minutes
Total Time: 30 minutes
Yield: 1/2 gallon
Category: Beverages

Ingredients

2 cups freshly squeezed lemon juice
¼ cup freshly squeezed orange juice
¾ cup simple syrup
Cold water and ice

Garnish

Lemon and/or orange slices, seeded

Instructions

Combine the juices and simple syrup.

Add ice and cold water, stir to blend.

Serve over ice in a tall glass.

Keywords: iced beverage, lemonade, iced drinks

Cauliflower and Red Onion Quick Pickles

Posted on August 9, 2018 by Trish Lobenfeld - Appetizers, Dairy-Free, Gluten-Free, Paleo, Quick and Easy, Vegan/Vegetarian, Videos

Quick pickles are popular lately, especially if you watch the food show competitions. It’s a quick and easy way to add a crunchy texture and boost flavor using acid, salt, sugar, herbs, and/or spices. Ginger, chili peppers, cumin, and coriander give this recipe a Middle Eastern flavor.

The pickles can be used within 20 minutes or so of a quick brine – use an ice bath to chill before serving. Store remaining pickles in jars with the brine and seasonings. The pickles continue to soak up flavors and the vegetables soften a little over time.

I created this quick pickle recipe to go with the Za’atar Chicken and Quinoa Salad, the pungency of the pickles complements the dish nicely as does the crunchy texture.

Watch the Cauliflower and Red Onion Quick Pickle video here.

Cauliflower and Red Onion Quick Pickles

Quick pickles are an easy way to add a crunchy texture and boost flavor using acid, salt, sugar, herbs, and spices. Ginger, chili peppers, cumin, and coriander give this recipe a Middle Eastern flavor.

Author: Trish Lobenfeld
Prep Time: 30
Cook Time: 20
Total Time: 50 minutes
Yield: 6 cups
Category: Pickles

Ingredients

1 small cauliflower, trimmed and cut into small florets
½ medium red onion, thinly sliced
4 cups cold water
1 cup apple cider vinegar
¼ cup granulated sugar
¼ cup coarsely chopped cloves garlic, about 6 cloves
3 serrano chilies, halved or dried chilies
2 tablespoons coarse salt
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon diced fresh ginger, about a 1-inch piece

Instructions

Combine water, vinegar, sugar garlic, chilies, salt, coriander and cumin seeds, ginger and salt in a large saucepan over high heat and bring to a boil; lower the heat to a simmer and cook for 10 minutes.

Stir in the cauliflower and onions, return to a boil, then turn the heat off and let steep for 10 minutes.

Ladle the vegetables and brine into jars, make sure the brine come to 1/2-inch below the top of the jar.

Strain the remaining liquid and divide the garlic, chilies, seeds and ginger evenly between the jars.

Cool, cover and refrigerate for up to 3 months.

Notes

To use immediately, fill a large bowl with ice and cold water, place a smaller bowl in the center and fill with the quick pickles. Stir frequently to chill evenly.

Keywords: 38370

Mexican Deviled Eggs

Posted on August 2, 2018 by Trish Lobenfeld - Appetizers, Breakfast & Brunch, Gluten-Free, Quick and Easy, Vegan/Vegetarian, Videos

I love the smoky flavors and my go to spices for adding that earthy smokiness are ancho and chipotle chilies and smoked paprika. These are the predominant flavors in my Mexican Deviled Eggs, combined these with lime juice, Mexican oregano and a hint of cumin. The result is a spicy, smoky deviled egg.

Remember, deviled eggs aren’t just party food. Eat them for breakfast or lunch. Do you love egg salad? Instead of stuffing the egg whites, chop them up and blend in with the puréed yolks, add a little more crema or sour cream if it’s too thick, spread on a tortilla, top with some lettuce and tomato and you have a Mexican egg-salad sandwich!

See our post/video on making hard-boiled eggs here; or use store-bought hard-cooked eggs to save time.

NOTE: Queso fresco is a mild, semi-soft Mexican cheese and is available at most major grocery chains.

Watch the video here.

Mexican Deviled Eggs

Author: Trish Lobenfeld
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Yield: 1 dozen
Category: Appetizer

Ingredients

1 tablespoon unsalted butter
2 tablespoons minced shallot (1 small)
2 teaspoons minced cloves garlic (2 cloves)
½ teaspoon coarse salt
½ teaspoon ancho chili powder
½ teaspoon smoked paprika
½ teaspoon dried Mexican oregano
1/8 teaspoon chipotle powder
6 hard-cooked eggs, shelled and sliced in half lengthwise, yolks and whites separated

¼ cup Mexican crema or sour cream
¼ cup chopped queso fresco
1 tablespoon lime juice

Garnish

Shredded queso fresco and/or a cilantro leaf

Instructions

Melt the butter in a small skillet over medium heat.

Stir in shallots, garlic and salt; sweat for 4 minutes or until the shallots are soft.

Add the ancho chili powder, smoked paprika, oregano and chipotle powder and cook, stirring constantly, until fragrant, 30-40 seconds.

Place the egg yolks, crema/sour cream, queso fresco, lime juice, in the base of a food processor. Purée, scraping sides as needed. Add the cooked shallots and purée again.

Fill the cavity of each egg white with the egg yolk purée by using a spoon or a piping bag.

Garnish each egg with a pinch of shredded queso fresco and/or a cilantro leaf.

Cover and store in the refrigerator for up to 4 days. Best served at room temperature.

Notes

Queso fresco is a mild, semi-soft Mexican cheese and is available at most major grocery chains.

Keywords: deviled eggs, hard cooked eggs

Grilled Vegetables

Posted on June 28, 2018 by Trish Lobenfeld - Dairy-Free, Gluten-Free, Paleo, Quick and Easy, Vegan/Vegetarian, Videos

Do you get carried away by the beautiful produce at the farmers’ market? It happens to me all time. From one stand to the next there are more and more tantalizing vegetables. Fear not, you can toss them all on the grill and make a medley of Grilled Vegetables!

Grilled vegetables are a wonderful side for any meal or a meal in and of themselves. The leftovers make great wrap sandwiches the next day or dice them for a salad.

Cooking times vary depending on the whether the vegetable is cooked whole or sliced. I like my eggplant cooked well. I don’t find the taste of undercooked eggplant or its spongy texture appealing. However, a well-cooked, silken eggplant is perfection.

Corn takes a couple minutes per side, so 6 – 8 minutes. Cook over high heat for charred corn, which also makes a wonderful chowder. To cook gently, place it on the indirect heat side and cook for the same amount of time.

Scallions cook quickly and char easily – keep an eye on them, but it’s well worth grilling them for the sweetness they exude right off the grill.

To cook zucchini and summer squash I remove them while they have a little firmness. They contain lots of water and can turn to mush easily. A little texture in the bite is nice.

To grill, simply drizzle with olive oil and good sprinkle of salt and pepper. Additional dressings or herbs can be added after cooking.

Grill up some thick, bone-in pork chops to go along with your grilled vegetables!

Let yourself be tempted – bring those veggies home and grill them up!

Watch our video on How to Grill Vegetables here.

Mocha Espresso – Hot and Iced

Posted on June 21, 2018 by Trish Lobenfeld - Beverages, Chocolate, Gluten-Free, Quick and Easy, Videos

glass chocolate milk and a pull of espresso

I’m not a big flavored coffee drink lover. But, I have to admit that anything “mocha” is very appealing as chocolate and coffee are such delicious companions. When we were making the video for Mocha Espresso, it seemed logical to also make an iced version, too.

Mocha espresso is simply, chocolate milk and espresso! What makes it super delicious, however, is melting very good, dark chocolate in hot milk until very smooth and then combining it with espresso. Hot or cold it’s a decadent treat!

Want to make an adult version? Add a shot of coffee liqueur!

Enjoy either hot or cold with a slice of Pumpkin Chocolate Coffee Cake!

Watch the Mocha Espresso video here and the iced version here.

Grilled Boneless Chicken Thighs

Posted on June 14, 2018 by Trish Lobenfeld - Chicken, Dairy-Free, Gluten-Free, Paleo, Quick and Easy, Videos

The meat on a boneless, skinless chicken thigh is thin and cooking time is quick, yet the thigh still retains some fat and remains moist and flavorful. Season grilled boneless chicken thighs with salt, pepper and a drizzle of olive oil – simple and delicious.

Or, marinate with a store-bought or home-made marinade and try to marinate for at least 4 hours for better flavor. There are a bazillion (ok, maybe not that many, but a lot) of dry rubs, which don’t need more that 15 minutes sitting time, that pack in lots of flavor.

Make some grilled corn on the cob, too!

I love grilled boneless chicken thighs in sandwiches. Choose a nice bun or good bread and use your favorite condiment(s), pile on the lettuce and tomatoes and a few slices of dill pickle. The perfect sandwich!

Watch the Grilled Boneless Chicken Thighs video here.

Tune in to Honeypie’s Recipes YouTube Channel to view the Grilled Chicken Mini Series playlist!

Iced Tea Concentrate

Posted on May 30, 2018 by Trish Lobenfeld - Beverages, Dairy-Free, Gluten-Free, Outdoor Living, Quick and Easy, Videos

This Iced Tea Concentrate whips up a 1/2 gallon of iced tea in minutes. Make a few batches and refrigerate the concentrate in a Mason jar or other lidded container and use by the cupful to make a ½ gallon batch at a time.

This method is great for unexpected company or large parties. The iced tea concentrate doesn’t take much room in the refrigerator and making additional pitchers takes seconds.

How to Make the Concentrate

Place 1/4 cup loose tea or 4 tea bags in a one-cup measuring jar and pour boiling water to cover. Steep for 4 minutes. Fill a pitcher 1/3 full of ice, pour the tea concentrate over the ice, and fill with cold water. Optional garnish: lemon slices.

There are so many teas to choose from, you’ll never run out of different flavors to experiment with. Also, you can use decaffeinated regular and herbal tea varieties.

Serve simple syrup on the side to allow guests to sweeten, or not, to their taste. Lemon slices or muddled mint can be added for additional flavor.

Be sure to check our our informative tea tasting blogs – green tea and black tea.

Watch the Iced Tea Concentrate video here.

Iced Tea Concentrate

Author: Trish Lobenfeld
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 1/2 gallon
Category: Beverages

Ingredients

¼ cup loose tea
1 cup boiling water

Garnish

Lemon slices, seeded
Muddled mint leaves

Instructions

Place the tea or tea bags in a 2-cup liquid measuring cup. Pour 1 cup boiling water over and let steep 4 minutes.

Strain in a ½ gallon pitcher filled with ice. Press down with the back of a tablespoon to extract all the tea.

Add cold water to fill.

Notes

Serve with simple syrup to allow each guest sweeten, or not, to their taste. Simply place a cup or two of sugar in a small sauce with 1/2 cup cold water. Bring to a boil and cook until the sugar is completely dissolved. Cool and store in a covered container in the refrigerator. Last several weeks.

Shrimp Cocktail with Ancho Chili Sauce

Posted on May 24, 2018 by Trish Lobenfeld - Appetizers, Gluten-Free, Quick and Easy, Shellfish, Videos

We’re big fans of shrimp cocktail in our family and love the classic red sauce with enough horseradish to clear out your sinuses. Here’s a variation with a different kind of heat, one you feel in the back of your throat – Shrimp Cocktail with Ancho Chili Sauce.

Yes, you can purchase precooked and cleaned shrimp at most grocery stores and fish mongers, but it’s pretty easy to steam the shrimp yourself. I like to use Old Bay Seasoning, but simply steaming over salty water will yield tasty shrimp.

How to Cook the Shrimp

Set up two bowls: a large one filled with ice and cold water and a smaller one set in the middle. Set the steaming basket aside for now. It’s best to put the shrimp in a cold basket to prevent sticking.

Bring 2 cups cold water to a boil in a medium saucepan. Add the seasonings, cover, and cook for 5 minutes.

Place the shrimp in a cold steamer basket and lower into the pan.

Cover and bring the water back to a boil and cook until the shrimp are pink and firm, about 4-8 minutes depending on the size and temperature of the shrimp. Don’t overcook or the shrimp become tough.

Slide the cooked shrimp into the small bowl in the cold water bath and toss the shrimp occasionally to cool evenly.

Don’t place the shrimp directly in the ice bath. They lose flavor and texture is compromised.

Use immediately or refrigerator up to 2 days.

Whip up the Ancho Chili Cocktail Sauce

Whisk together the mayonnaise, lime juice and chili powders. Stir in the chopped cilantro.

For a large group, serve the dip in a bowl and surround with the shrimp and garnish with cilantro leaves.

To serve individual portions, scoop some sauce into individual cocktail sauce cups and place the shrimp around the rim.

Recipe doubles easily.

Watch the Shrimp Cocktail with Ancho Chili Sauce here.

Shrimp Cocktail with Ancho Chili Sauce

Author: Trish Lobenfeld
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6-8 servings
Category: Appetizer

Ingredients

Shrimp

2 tablespoons Old Bay Seasoning
1 pound large cleaned and deveined shrimp (~20 count)

Ancho Chili Sauce

½ cup mayonnaise
1 tablespoon lime juice
1/2 teaspoon ancho chili powder
1/8 teaspoon chipotle powder
2 tablespoons chopped cilantro

Garnish

Cilantro leaves

Instructions

Set up two bowls: a large one filled with ice and cold water and a smaller one set in the middle.

Set the steaming basket aside for now. It’s best to put the shrimp in a cold basket to prevent sticking.

Bring 2 cups cold water to a boil in a medium saucepan. Add the seasonings, cover, and cook for 5 minutes.

Place the shrimp in a cold steamer basket and lower into the pan. Cover and bring the water back to a boil and cook until the shrimp are pink and firm, about 4-8 minutes depending on the size and temperature of the shrimp. Don’t overcook or the shrimp become tough.

Slide the cooked shrimp into the small bowl in the cold water bath and toss the shrimp occasionally to cool evenly.

Don’t place the shrimp directly in the ice bath. They lose flavor and texture is impaired.

Use immediately or refrigerator up to 2 days.

Whip up the Ancho Chili Cocktail Sauce

Whisk together the mayonnaise, lime juice and chili powders. Stir in the chopped cilantro.

For a buffet set up, serve the dip in a bowl and surround with the shrimp and garnish with cilantro leaves.

To serve individual portions, scoop some sauce into individual cocktail sauce cups and place the shrimp around the rim.

Notes

Placing the shrimp into a cold steamer basket and then into the hot pot to prevent the shrimp from sticking to the basket.

Recipe doubles well.

Herb Croutons

Posted on May 17, 2018 by Trish Lobenfeld - Appetizers, Breads (yeast), Dairy-Free, Quick and Easy, Vegan/Vegetarian, Videos

Crispy and delicious Herb Croutons add texture and a salty/herby flavor to salads or soups. Try with our Rosemary Pea Soup.

To Make Herb Croutons

Place the bread cubes on a baking sheet, large enough to hold the cubes in one layer. Drizzle half of the oil over the cubes, toss, drizzle with the remaining oil and toss again.

Bake preheated oven (400 degrees F) for 10 minutes or until crispy, giving a toss halfway through the cooking.

Finely chop the herbs and combine with salt. Sprinkle the herb of choice and salt over the hot cubes and toss.

Watch the Herb Crouton Video here.

Herb Croutons

Make these delicious Herb Croutons to add a crispy texture and salty/herby flavor to salads or soups. Finely chop the herbs, mix with salt and toss on toasted bread cubes.

Author: Trish Lobenfeld
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 2 cups
Category: Bread/Garnish

Ingredients

1 small loaf country-style bread, cut into ½ inch cubes
2 tablespoons olive oil
2 tablespoons minced herbs
pinch of coarse salt

Instructions

Preheat the oven to 400 degrees F.

Place the bread cubes on a baking sheet, large enough to hold the cubes in one layer. Drizzle half of the oil over the cubes, toss, drizzle with the remaining oil and toss again.

Bake preheated oven for 10 minutes or until crispy, giving a toss halfway through the cooking.

Finely chop the herbs, such as rosemary, thyme, or sage and combine with salt. Sprinkle the herb of choice and salt over the hot cubes and toss.

Cool.

Notes

For a hearty herb like rosemary, think dust when mincing for even coverage and flavor.

Rosemary Pea Soup

Posted on May 10, 2018 by Trish Lobenfeld - Dairy-Free, Gluten-Free, Quick and Easy, Soups, Vegan/Vegetarian, Videos

Spring is around the corner and that means young sweet peas are beginning poke through the dirt ready to begin their climb up the vines and ripen into tiny green beads of deliciousness. This is the time to make a delicious chilled or warm Rosemary Pea Soup.

The velvety texture and the sweetness from the leeks and peas is nicely tempered by the earthy flavor and aroma of fresh rosemary. This soup is delicious chilled or heated, but please note that the amount of salt for each style varies.

Cold foods require a little more salt to amp up flavor and this is done while the soup is hot. It takes a little finesse to get it right – as soon as the salt is a little too prominent for a hot mixture, stop. Chill. If you aren’t sure what temperature you want to serve the soup, season it for the hot version.

To fix an already chilled soup that isn’t properly seasoned, take a ladle or two of soup and heat, either on the stovetop or in the microwave, and add the salt necessary for the cold version. Stir to dissolve and add back to the cold soup.

Use our herb crouton to make a garnish and use finely minced rosemary, serve with a chilled Rosé, and celebrate the arrival of spring – finally!

To Make the Soup

Heat the oil over medium heat in a covered 7-quart Dutch oven or large saucepan. Stir in the leeks, scallions, garlic, rosemary, salt and pepper, cover and sweat for 5 minutes, stirring once. If the vegetables are browning, lower the heat a little.

Stir in the stock, bring to a boil, lower the heat and cook for 20 minutes. Add the peas and cook for 5 minutes more.

Puree the soup in batches in a food processor or blender – be careful of the steam, or in the pan with an immersion blender.

The texture should be smooth and velvety.

Place the bowl in an ice bath to cool

Serve in small cups with three croutons each for a lovely appetizer or starter course.

See our video on how to safely blend hot ingredients.

Watch the Rosemary Pea Soup video here.

Rosemary Pea Soup

A delicious, versatile Pea Soup that can be served chilled or hot. Top with crunchy rosemary croutons and celebrate the arrival of spring and spring produce!

Author: Trish Lobenfeld
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 2 quarts
Category: Soup/Appetizer

Ingredients

Chilled Pea and Rosemary Soup

¼ cup unsalted butter
2 cups thinly sliced leeks (whites and light greens), thoroughly rinsed and drained (about 2 leeks)
½ cup minced shallots (about 3 shallots)
½ cup diced celery (about 1 stalk)
¼ cup rosemary leaves only
1 tablespoon coarse salt*
½ teaspoon freshly ground pepper
6 cups vegetable stock or water
6 cups fresh shelled peas or 2 packages (10 ounces each) frozen peas

Garnish

Rosemary Croutons

Instructions

For the Rosemary Pea Soup:

Heat the oil over medium heat in a covered 7-quart Dutch oven or large saucepan

Stir in the leeks, scallions, garlic, rosemary, salt and pepper, cover and sweat for 5 minutes, stirring once. If the vegetables are browning, lower the heat a little.

Stir in the stock, bring to a boil, lower the heat and cook for 20 minutes.

Add the peas and cook for 5 minutes more.

Puree the soup in batches in a food processor or blender – be careful of the steam, or in the pan with an immersion blender. The texture should be smooth and velvety.

Place the bowl in an ice bath to cool

Serve in small cups with three croutons each.

Notes

*Reduce the salt by 1 teaspoon if serving warm or hot

One-Pot Penne alla Vodka

Posted on May 3, 2018 by Trish Lobenfeld - Main Dish, One-Dish Recipes, Pasta, Quick and Easy, Videos

bowl of penne alla vodka pasta with garnish

One-pot pasta dishes are so quick and easy to make and it saves even more time without the second pan and the colander to wash. Here’s my version of One-Pot Penne alla Vodka.

There doesn’t seem to be a curated history for Penne alla Vodka. In researching this dish, I found conflicting stories on Wikipedia. Frankly, I think the version that the dish was created to increase sales of vodka seems plausible.

I use red pepper flakes to give the penne alla vodka a little heat and I like to use pancetta for flavor and texture. Some recipes call for peas, which is great for both taste and eye appeal, but husband doesn’t eat them, unfortunately.

The sauce is tomato-based, built on the fat of the sautéed pancetta and some shallots and a little garlic. This is not a dish dominated by any one flavor in my opinion. It’s a lovely meld of creaminess with a slight acidity, saltiness and a touch of heat. The addition of the cream at the end smooths out the sauce and with the starch from pasta, this is indeed a rich and creamy dish!

Note: The most important step is to stir constantly once the liquid comes to a bowl. The pasta sheds starch, which falls to the bottom of the pan and scorches easily. Be sure to have everything in place before cooking – the table set, salad made, bread sliced, etc. The dish is done when the pasta is cooked according to the time on the package.

Heat the oil in a medium saucepan over medium heat. Stir in the onion, pancetta and salt; cook, stirring occasionally, until the onions are translucent and the pancetta has rendered its fat. Add the garlic and pepper flakes and stir for 30 seconds.

Add the tomatoes, vodka, cream, water and pasta; stir to combine.

Raise the heat to high and bring to a boil, lower slightly to prevent the liquid from overflowing. Cook for the recommended time on the pasta package for al dente.

Stir in the cheese off heat and top each bowl with parsley and/or basil.

Watch the Penne alla Vodka video here.

One-Pot Penne alla Vodka

A quick and easy one-pot pasta dish great for a busy weeknight.

Author: Trish Lobenfeld
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Pasta

Ingredients

1 tablespoon olive oil
1 1/2 cups minced onion or shallot
4 ounces pancetta, minced
1 ½ teaspoons kosher salt
1 tablespoon minced cloves garlic (3 medium cloves)
1/8 teaspoon crushed red pepper flakes (optional more at your discretion)
1 can (15 ounces) fire roasted tomatoes
1/2 cup vodka
1/2 cup heavy cream
3 cups water
1 pound penne pasta
1/2 cup freshly grated parmesan, plus more for the table

Garnish

1/4 cup chopped Italian parsley or basil

Instructions

Heat the oil in a medium saucepan over medium heat. Stir in the onion, pancetta and salt; cook, stirring occasionally, until the onions are translucent and the pancetta has rendered its fat.

Add the garlic and pepper flakes and stir for 30 seconds.

Add the tomatoes, vodka, cream, water and pasta; stir to combine.

Raise the heat to high and bring to a boil, lower slightly to prevent the liquid from overflowing. Cook for the recommended time on the pasta package for al dente.

Stir in the cheese off heat and top each bowl with parsley and/or basil.

Notes

The most important step is to stir constantly once the liquid comes to a bowl. The pasta sheds starch, which falls to the bottom of the pan and scorches easily. Be sure to have everything in place before cooking – the table set, salad made, bread sliced, etc.