Food Movie and food

As you can see from the post below DG came for a visit. The purpose was to take in old movies at a really cool downtown theatre (with organ music playing before the show, during intermission and afterward). Last night's showing was the classic North by Northwest. But as I like just about any excuse to try out new recipies, it was the perfect opportunity.

The menu for my guinea pigs guests is as follows:

• Rachel Ray's "You Won't Be Single For Long Vodka Cream Pasta"
• Green leaf salad with mozzerella and almonds, with Shallot Vinaigrette dressing
• Steamed green beans with almonds
• Warm French Bread
• Chocolate Mousse with freshly whipped cream and strawberries

As my guinea pigs dinner guests are still alive to tell about it I'll post the recipes below:

You Won't Be Single For Long Vodka Cream Pasta

This recipe will make enough for 2 couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn

Crusty bread, for passing

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

**NOTE: Next time - cut the shallot to 1 or 1.5 and add a bit of corn starch per directions on box to thicken sauce a bit. Top with fresh mozza cheese!

Shallot Vinaigrette
2 tablespoons French red vinegar
2 tablespoons finely chopped fresh shallots
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Dijon style mustard
6 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon heavy cream
(may substitute yogurt or omit entirely)

Using a blender, add first 5 ingredients and, with blender running, add oil. Continue blending. Add in lemon juice and then the optional cream or yogurt .

I was able to use the left over cream (from the dressing and pasta sauce) for the topping on the chocolate mousse.

All in all - a good evening!

Next Friday - Monty Python And the Holy Grail