Friday Night Recipe and Extra Fun Recipe

You-Won't-Be-Single-For-Long Vodka Cream Pasta
Recipe from "30 Minute Meals 2" by Rachael Ray - ok so I'm using two of Rache's recipes this week - they are really good! She wrote in the cookbook that a girl served this recipe to her boyfriend just before he proposed (he said it was the second helping that did it). It is so simple and so delicious!

Ingredients
1 Tbls olive oil
1 Tbls butter
2 garlic cloves, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can (28 oz) crushed tomatoes
salt and pepper, to taste
1/2 cup half and half (she uses heavy cream)
12 oz. pasta, such as penne rigate
20 leaves fresh basil, shredded or torn (fresh is definitely best in this recipe)
Crusty bread - I think it goes great with Pepperidge Farm frozen garlic bread - follow the baking instructions on the package - it only takes about 8 minutes in the oven!

1) Put a large pot of salted water on to boil.
2) Heat a large skilled over moderate heat. Add oil, butter, garlic, and shallots. Gently saute, 3-5 minutes to develop their sweetness.
3) Add vodka, 3 turns around the pan in a steady stream will equal about a cup. Reduce vodka by half, 2 or 3 minutes. Add chicken stock and tomatoes. Bring sauce to a bubble, the reduce heat to simmer. Season with salt and pepper.
4) While sauce simmers, cook pasta in salted boiling water until al dente, a bit firm to the bite. While pasta cooks, prepare the bread.
5) Stir 1/2 and 1/2 into the vodka sauce. When sauce returns to a bubble, remove from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Serve immediately, along with crusty bread.

Extra Fun Recipe: Jordan Pond Popovers
This recipe is from The Jordan Pond House in Maine. My family used to go to Maine every summer and hike around the Jordan Pond, then go to the Jordan Pond House for their amazing popovers. This may not seem like an extra fun recipe, but believe me, when you have the crispy on the outside, warm, moist on the inside popovers spread with butter and jam, you will be glad I posted this!! They double great as a savory side dish for pot roast or chicken - coat these babies in gravy and voila! you've made little Yorkshire puddings.

Ingredients
4 eggs
2 cups milk
2 cups flour
1/2 tsp. Salt
1/6 tsp. baking soda

*Please note that this recipe works best using a popover pan, but you can use custard cups or a muffin tin as well. It makes 8-12 popovers. Remember not to overfill the tins! Grease them first with some shortening, and also grease the top, so the popovers don't stick. Some people also swear by getting the pan and fat smoking hot before adding the batter, but this recipe does not specify. I will have to try that method. Let me know if you have any good advice on popover baking!

1) Preheat oven to 450 degrees.
2) Break eggs into mixing bowl and whisk. Add milk and blend. Add remaining ingredients and mix together until nearly smooth. Do NOT over beat.
3) Fill popover pan, muffin tin or custard cups 3/4 full.
4) Bake for 14 minutes. WITHOUT OPENING OVEN DOOR, reduce oven temperature to 350 degrees and bake an additional 15 minutes. It is crucial that you do not open the oven door - something happens with the air getting in and makes the popovers deflate. I have personal experience and it is so disappointing when this happens!! Don't let it happen to you!
5) Popovers should be crispy brown on outside, moist inside. Remove from oven and pans.

Mmmm...this makes me want them. Maybe I'll go make some popovers...