This is my first Tuesdays with Dorie: Baking Chez Moi. I’d just received the book for my birthday from my sister. I wasn’t very excited to try this Plain and Simple Almond Cake but boy was I surprised. The instructions are a little more delicate […]
I’d been dreaming about marrying two of my favorite dishes Vodka sauce and mac n cheese. This dish can be played with, the ingredients altered just like a grilled cheese.
Vodka Sauced Mac N Cheese
- 1 lb Cavatappi Pasta
- 1/2 C heavy cream
- 1 28 oz Can of diced tomatoes
- 1 tsp crushed red pepper
- 1 vidalia onion
- 1 C Vodka
- 1/2 C Pecorino Romano cheese + more for topping
- 1/2 C Fontina cheese
- salt and pepper to taste
This is a loose and fast recipe. There are no strict rules but things should be done in the right order. Use whatever type of tomatoes you wish as well as cheese and pasta type. I would definitely choose a cheese that melts well when ingredient shopping.
I used mozzarella cheese because it was what I had on hand and needed to use up but it doesn’t melt well so I would recommend Fontina or perhaps smoked gouda if you’re looking for a smokier flavor.
Really any kind of tomatoes will work especially if you’re using an immersion blender, if you’re not crushed are best !
This week I scrambled to make these cookies because I spent last week baking cupcakes and a cake for a wedding. Congrats to our friends Matasha and Justin!!
I made the batter Monday night and stuck one log in the fridge so I could slice and bake in the morning and the other in the freezer to consume at a later date. I ended up weighing the egg yolks (incorrectly because my scale makes it hard to see the bottom of the digit) because I had a bunch of egg yolks after making meringue icing. Although I don’t think I had enough yolk the cookies came together just fine. I followed instructions and went to the beginning of Dories Cookies to see how to best create even logs. I basically ended up wedging the dough like you do clay which worked really well and I was also able to get the wax paper trick right on the second try! It was also my first time doing the muffin tin trick which would have worked even better if my cookies slices were more even.
They are like salty shortbread, I’m not sure I could ask for anything better. I love these cookies and will definitely be trying many alternate fillings. I will be making lemon curd this week so I can see the batch in the freezer getting filled with that or dulce de leche…or maybe both! I’d like to try them with some Irish butter (Kerrygold) next time to see how high the salt content tastes when baking.
If life gives you unripe tomatoes on a cold afternoon….you make fried green tomato, pimento grilled cheese sandwiches with tomato soup. This genius idea all goes back to planting my tomato plants wayyyy too late in July and not getting much fruit until late September (think like 6 ripe cherry tomatoes from 2 plants). Mid October all these little yellow flowers started to appear and we got a ton of green tomatoes growing, that because of the cold weather I knew would never ripen. We just left them on the vine until one of my co workers pointed out I could make fried green tomatoes and I did just that. We dipped them in milk (out of eggs!), flour, breadcrumb and then fried them up. I made pimento cheese using this recipe. I melted browned butter (left over from the Jeni’s BBAB Ice Cream) in the pan to coat both sides of the Metropolitan bakery sourdough, slathered it in pimento cheese, then layered fried green tomatoes and caramelized onions.
I will definitely be making this again in the near future with some thicker bread and am looking for a homemade creole tomato soup recipe to pair if anyone has one!