I had a dinner party a few weeks ago (on December 26) to commemorate the Winter Solstice that had occurred 5 days prior. Yes, it was belated but I am, in general, not an early person.
The menu started off with blackbean hummus with celery, pita chips (mommy-made) and carrots to dip.
I made a honey mustard dressing for a baby spinach salad. So good.
Before being attacked by a hand blender, the roasted red pepper soup vegetables simmering in broth.
After being attacked by a hand blender, the vegetables and the broth were no longer discernable.
Here I am, rolling out the pasta like a champ. I hand-rolled pasta for 7 people. HULK NIDHI!
I improvised a drying rack for le pasta by using an unused magazine rack I found in my parents basement. My parents basement is so awesome; I find so many cool unused things in there that I later steal and bring back to CLE with me. Shh, don’t tell my mom!
The pasta was placed into a freezer bag. The freezer bag was placed into the freezer (ironically).
I started the sauce with 2lb campari tomatoes that were sitting in the fridge. THIS WAS NOT ENOUGH!! Can you believe it? 2lb of tomatoes is not enough for a sauce. I guess cooking evaporates the water or something.
And the pasta and sauce blended together, a magical culinary masterpeice. It’s a vodka “cream” sauce, can’t you tell?
Before my guests arrived, I set the dining room table. This is not your normal dining arrangement, so please do not attempt to copy.
I like to pretend that my loyal readers really want recipes, so here they are.
Black Bean Hummus
1 can Black Beans, 1 can Garbanzo Beans, 4 cloves garlic, 1/4 cup lemon juice, 2 tbsp Tahini Sauce, water to blend, salt to taste
Put all ingredients in blender and blend.
Honey Mustard Dressing
1/4 cup honey, 1/4 cup mustard (I used horseradish mustard), 1/2 cup vinegar (I used apple cider vinegar), 1 small chopped onion, 6 tbsp Olive Oil, Salt + Pepper to Taste
Sauté onion in 1 tbsp olive oil until onions are slightly brown, then throw all the ingredients in food processor and process.
Pasta
4 Cups Semolina, 3 Eggs, 1/2 Cup Water (to the right consistency)
Stir ingredients together. Let dough rest for approximately 1h. Roll out into rectangular shapes. Let the shapes partially dry then cut into strips of varying thickness accidentally. Dip in flour to coat if you plan on freezing it, else, drop in boiling water and let cook for 3-4min.
Vodka “Cream” Sauce
2lb Campari Tomatoes (Or any type of Tomato can be subbed), 1tbsp Crushed Red Peppers, 2 Can Petite Diced tomatoes bc you realized 2lb campari tomatoes may or may not be enough, 1 medium diced onion, 2 cloves garlic, 1 cup vodka, 1 cup broth, 1/2 cup milk, 1 tbsp flour, 1 tbsp butter, Salt + Pepper to Taste
Cook all the tomatoes and Red Peppers for approx 1 hr, till tomatoes have been smooshed. Pick out skins of the tomatoes. In a separate pan, add vodka, onion, and garlic; reduce this mixture until it has halved in volume. Pour that into the tomato mixture, as well as the broth. Then melt the butter and sauté with the flour until the mixture has browned. Then add the milk until it has formed into a thick mixture. Add this to the sauce. Let the sauce simmer until you believe it has achieved the right consistency. (Sidenote: This recipe was adapted from Rachel Ray’s “You Won’t Be Single for Long Vodka Cream Pasta” recipe but I changed the name to “You’ll be single forever Vodka Cream Sauce”)
Cheers! Happy Belated Winter Solstice and a very Happy New Year!
