Normally, I don't ever post recipes for real food, except when it comes to something like this Lady of the Night pasta or more famously known as Pasta Puttanesca. For this dish, I made an exception to the rule.
This whole thing started when I became fascinated with the name of this pasta dish. I imagined myself(as a lady) whipping this up late at night pulling all the ingredients out of the cupboard after a fancy evening out to the Chateau Marmont. It was easy to make and impressive enough to blow the knickers off everyone.
As you may have heard, this pasta dish apparently has quite the checkered past. I don't mind this kind of thing so much though, it just makes things more exciting!
Some say that the pasta dish was named after the Italian prostitutes walking the streets of Nepal late at night in days past. For me, I'm thinking it's a great way to take your palate on a spicy midnight adventure. Just imagine, coming home after a few and eating a big dish of this edgy tomato-based sauce adorned with Kalamata olives, capers, garlic, chile and anchovies. Delicious!
It doesn't hurt to serve it with a big piece of baquette with French butter on top for added pleasure neither.
As for the affogato, well this can look quite fancy. An affogato is traditionally an Italian expresso-based treat. To make, you simply pour hot expresso over a scoop of high quality vanilla ice cream or gelato and throw a tuft of whip cream on top.
This dessert lends itself easily to embellishment and variation too. I myself, made a quick and dirty one by pouring some strongly brewed French Pressed coffee over a scoop of simple French Vanilla icecream.
For fancier affogatos, you can add some sort of coffee liquer or amaretto, then top with chocolate shavings or and/or hazel nuts served with a fancy little cookie.
So last night, as I ushered myself into the holiday spirit(without going out), I decided to make a big dish of the Lady of the Night pasta to share with my adoring neighbors along with some quick and dirty affogatos.
Lady of the Night: Pasta Puttanesca
2 Tbsp Olive oil
2 to 3 cloves garlic, chopped or minced
1 14-oz can of diced or whole unsalted tomatoes
1/4 cup Kalamata olives, pitted and halved
1 tin of anchovy fillets, skinless and de-boned
3-4 Tbsp capers
1/2 tsp oregano
1/4 tsp red pepper flakes
2 servings of pasta (I used brown rice fusilli pasta, but would recommend vermicelli to be traditional)
2 Tbsp fresh Italian flat leaf parsley
To make sauce, heat oil in medium saucepan over medium heat. Add garlic and saute for about 20-30 seconds.
Add tomatoes to pan with their juices, olives, capers, and anchovies. Let thicken for 5-10 minutes, then break up tomatoes if whole. Add salt and pepper to taste.
In the meantime, cook and drain the pasta. Either mix the sauce in with the cooked pasta or serve sauce on top as shown above.
Quick and Dirty Affogato
(This recipe is simple and of the slutty kind)
Icecream + Strongly Brewed French Pressed Coffee
Tuesday, December 11, 2012
Sunday, December 9, 2012
If you must know, one of my friends has taken up with a sexy French lover. It's all quite exciting if you must know. And if this isn't enough to get you going, then I don't know what is quite frankly!
Anyhoo, I was already in process of making these little linzer cookies to take to my friends 2-year old daughter Lila, when my friend whisked in the house, said her lover was waiting in the car and that they were going off to a dreamy Malibu cottage for the weekend. Va va voom with whip cream on top!
With love in the air, I quickly packed her a box of these delectable little bites to nibble on as they made their way up the gorgeous Malibu coast.
Since these small little dainty things filled with warm strawberry jam made their way into the hands of these new lovers, they shall forever be named "Love Bite Linzer," cookies.
Love Bite Linzer Cookies
Preheat oven to 350 degrees
3/4 lb. unsalted, best quality butter, softened to room temperature
1 c. granulated sugar
1 tsp pure vanilla extract
3 1/2 c. all-purpose flour (I use King Arthur always)
1/4 tsp salt
3/4 c. strawberry jam, heated on the stove until warm and liquidy
Powdered sugar for dusting cookies
Place butter and sugar in mixer with paddle attachment until combined. Scrape down sides. Add vanilla and mix again. In separate bowl, sift the flour and salt together. Then turn mixer on low speed and mix flour into butter mixture until fully combined. Be careful not to overmix. Form into a ball, place between two sheets of plastic wrap and roll to 1/8 or 1/4 thick. Chill for at least 30 minutes.
When ready, cut out the cookies. For these little bites, I used a mini 1 inch pie/cookie cutter from Williams Sonoma.
Alternatively you could roll them into 1 inch balls for thumb print cookies too. Or simply use larger cookie cutters to make any desired shape.
Now that you are ready to bake these dollies, place cut out dough pieces on an ungreased cooking sheet. Bake for 8-9 minutes until bottoms are lightly browned.
When out of the oven and cooled, heat up the strawberry jam on stove, spread jam in between two cookies and dust with powdered sugar for perfection. Heating up jam is essential!