Mushroom and Vodka Soup

Getting back into the routine after a long, relaxing holiday weekend with the family.  This is the soup I referenced last week:

2c chicken broth

2c Basic Vodka Sauce - recipe here

1c half & half

2c. mushrooms, rough chopped

2 TBSP fresh basil, chopped

1.  Make the vodka sauce. 

2.  In a medium size pot, combine the broth, vodka sauce, and half & half.

3.  Bring to a simmer over medium heat.

4.  Stir in the mushrooms and continue cooking, stirringoccasionally, for about 15 minutes.

5.  Garnish with additional basil and serve immediately.

Served with Sourdough and Havarti w/dill paninis.

Cheers!

Basic Vodka Sauce

This is my second post about vodka sauce.  The original one, here, is a heavier sauce and great for a hearty pasta meal.  This one is lighter in taste and texture, which made for a wonderful base for last night's soup (that's my next post).  For now, here's the sauce recipe:

1/4c butter

1 medium onion, diced

3 cloves garlic

1/2c vodka

1 (28oz.) can crushed tomatoes

1c heavy cream

1.  In a medium size pot, over medium heat, saute onion and garlic in butter until soft and aromatic.

2.  Add vodka.  Continue cooking, stirring occasionally, for about 5 minutes.

3.  Add crushed tomatoes and reduce heat to low. 

4.  Allow to simmer approximately 20-30 minutes.

5.  Pour in heavy cream and cook for another 20-30 minutes.  

Once you start making your own sauce, you'll never buy the jarred stuff again!

Cheers!

Vodka Cream Sauce

Served this the other night over rigatoni with a side Caesar salad and French bread and it was completely devoured.  The secret ingredient is prosciutto (pancetta would be good, too!) 

1/4 pound prosciutto, chopped

2c. heavy cream

1 (28oz.) can crushed tomatoes

1 1/2oz. vodka

1 (7oz.) jar roasted red peppers

2 TBSP parsley, chopped

2 tsp. garlic powder

1 tsp. salt

1/2 tsp. ground black pepper

1/4 tsp. crushed red pepper flakes

1c. Parmesan cheese, grated

1.  Drain roasted peppers, reserving about 1/4c. liquid.  Cut peppers into small to medium strips.


2.  Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, salt, black pepper, and crushed red pepper in a saucepan.

3.  Cover and cook over medium heat, stirring often, until the sauce comes to a boil.

4.  Reduce heat, and simmer, covered, for 30 minutes.

5.  Stir cheese into the sauce and serve immediately.

Makes enough sauce for 1lb. of pasta.

Cheers!

My Dirty Martini

Regarding martinis, I think Dorothy Parker said it best:

"I like to drink martinis.  Two at the most.

Three I'm under the table, four I'm under the host".

Everyone seems to have their own ideas of what makes

a perfect martini.  This is what does it for me:

3oz. vodka

1/4 oz. dry vermouth

1 1/4 oz. olive brine, or to taste

Combine all ingredients in a shaker with ice.

Mix and pour.  Garnish with blue cheese stuffed olives

and serve immediately.

Cheers!