Tuesday, January 20, 2009

Tuesday, January 20 - Vodka Cream and Sick of Obamania

Today is inauguration day. I was flipping through the morning news this morning over Special K with Vanilla and Almond with Silk Soy Unsweetened and a cup of coffee in a desperate attempt to avoid the 'pre-show'. I don't like it with my football and I could careless about where the fucking Bushes are having coffee. Every channel with inane commentary like it was the Macy's Santa Claus parade.

I had popcorn for lunch and some cashews. I had to work through and I was fighting a terrible migraine which I can only blame on the super sweet Poire William from last night.

For Dinner D is making Ravioli with fresh Vodka Cream Sauce.

The Ravioli is from our favourite Ravioli shop in Commercial Ave. It's called the 1st Ravioli shop of Vancouver but ironically, it's obvious they do not make the ravioli on site anymore. Though it is an awesome shop for prices and all sorts of great italian fare. Artichoke hearts, anchovie, cheeses, pastas....

The First Ravioli Store
1900 Commercial

The sauce is as follows, and I'm embarrassed to say D is making a version of a Rachel Ray recipie. I cannot stand Rachel Ray. Her shows are incredibly annoying and her cooking so 'frat-boy'. I'm imagining the only reason she has this in her repetoire is that it's an italian staple. Oh and why is she always YELLING??
Vodka Cream Sauce


1 T extra-virgin olive oil
1 T butter
2-3 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup stock
1 can crushed tomatoes large or whole and squashed with your fingers
bunch of fresh basil, whole or torn in half
Coarse salt and pepper
1/2 cup heavy cream

Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently sauté shallots for 3 to 5 minutes until they just start to go brown on the edges. Add vodka to the pan . Reduce vodka by half, this will take 2 or 3 minutes. Add veggie stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Add basil. You can add later to prevent from over cooking but I like the idea of infusing the flavour. Season with salt and pepper.

While sauce simmers, cook pasta. Stir cream into sauce just before serving. When sauce returns to a bubble, remove it from heat. Since we did ravioli, we lifted the ravioli out of the water with a slotted spoon and put them in the sauce and tossed gently.
Sooo good. Though a bit more cream and some butter wouldn't have hurt.

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