penne à la vodka and belgian brownies
I have no doubt I’m opening a can of worms here, but I really don’t see the point of the classic foodie hobby, Rachael Ray Bashing. Sure, her voice is unnecessarily loud, and it makes you wonder why her supposedly caring producers wouldn’t tell her to cut back on all the yelling; of course, the (trademarked) EVOO is hideously annoying; and yeah, that FHM photo shoot was, at best, a pathetic cry for attention, but in the kitchen? The 30-minute meals? How did these become the enemy?
Yes, her knife skills are lacking, but guess what? So are mine. Yes, she relies a bit on pre-processed ingredients, but I’ve got no beef with canned tomatoes, beans and frozen peas when you are short on time. Yes, she lacks finesse but hello! I’m a big as a dork as anyone, and yet you are still here. To be honest, I often parallel her cooking to Oprah’s Book Club. (At the rate she’s earning, she’ll be as loaded as Oprah in a couple years, which is what I suspect is actually what irks people.) For the most part, the books aren’t to my taste but I won’t begrudge a woman who got thousands of Americans back into reading. In the realm of food, I can think of more worthy nightmares to dump on (ahem).
This kind of brings me to the only recipe of hers I have ever cooked: penne a la vodka. What drew me in? Well, to be honest, everything her packagers promised: It looked easy. I had the stuff on hand. It didn’t take long to make. And best yet, it had a showiness to it that readied it for prime time, or in this case, an early date with my now-husband, and the first time I had ever cooked for him.
People, this is a good recipe, and a gentle reminder that not all spectacular home cooked meals need to warrant hours at the stove. Yesterday was our first wedding anniversary, and caught up in swoonful nostalgia, I cooked it again, throwing in some Belgian brownies we’ve been ogling on the Wednesday Chef for some time now, for desert. It was a fantastic dinner, and these recipes are keepers.
Oh, one more little thing. The pasta dish has one of those really cringe-worthy names her hate club likes to slam her for (and it’s embarrassing for me, too, to admit that I allowed it into my kitchen): You Won’t Be Single For Long Vodka Cream Pasta. But the even scarier part is that I wasn’t.
You Won’t Be Single For Long Vodka Cream Pasta
Recipe from ‘The Most Reviled Woman on TV’
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
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.
Belgian Brownies
Recipe from Le Pain Quotidien via The Wednesday Chef
Makes 14 brownies
9 ounces bittersweet chocolate (60 - 64% cacao)
1 cup plus 2 tablespoons butter, cut into small pieces
5 eggs, beaten lightly with a fork
1 1/3 cups superfine sugar
3 tablespoons pastry flour
1. Roughly chop the chocolate into pieces. Transfer to a medium-sized bowl and add the butter. Place the bowl over a saucepan of simmering water, until the two ingredients have melted. Mix well and transfer to a large bowl; set aside.
2. Preheat the oven to 325 degrees. Sift the sugar and flour together, then stir into the chocolate. Add the eggs and mix well. Cover and let rest at room temperature for 30 minutes. The batter will thicken as it stands.
3. Line a muffin tin with cupcake papers. Spoon one-fourth cup batter into each paper-lined cup. Bake 30 to 35 minutes. The brownies will still be moist when done; they will puff up and fall slightly as they cool.
I suddenly feel the need to make vodka cream pasta. But what exactly does “long” mean? Are we talking months, days?
i can only say that rr is annoying for obvious reasons.
I am *so* anti-RR. My sister adores her, to the point of even having a matching garbage bowl. Very disturbing. This pasta does look good, though. It might be the first thing of hers I’ve ever considered making. As for the brownies, well, they’re chocolate and that’s good enough for me. I’ll be on the lookout for pastry flour.
I have no problem with RR.
When you work and have a family and don’t want to eat out every night - she fits the bill.
Pasta looks fantastic. And wedding picture was beautiful, too, by the way.
What a wonderful entry to read; you had me at Vodka Penne! I agree with you that Rachel Ray bashing has gone somewhat overboard among us foodies. There is nothing wrong with a woman who encourages thousands (millions?) of Americans to get in the kitchen and cook their families dinner. Not everyone needs to be a gourmand.
I can’t wait to try this penne, and I’ve been meaning to try Luisa’s Belgian Brownies for so long… I’ve read so much about them lately.
Cheers,
Jessica
Hilary - I think it was more like days for me, but then again, maybe it’s a misnomer? I mean, why would you cook for someone you weren’t already pretty much together with? I would take the desire to cook for someone a very good sign, however.
elle - I agree. She is annoying. But, I don’t think she’s the end of cooking as we know it. I think it’s good when people make cooking look less intimidating, as long as they do so without “just adding water” to a chemistry-set-in-a-box.
Jennifer - Truthfully, I’m sure there are a ton of other good penne a la vodka recipes, great ones, I just tried this one first. You don’t have to tell anyone it’s her recipe, not to mention, she didn’t invent this combination of ingredients, or the techniques. (Just read this and this, so thought I’d bring them up while they’re fresh in my mind!) But, it sure was easy. I found the pastry flour at Whole Foods.
Abby - Thank you!
Jessica - Just don’t underbake them, like I did quite a bit. I thought tester was clean at 30 but they’re practically mush inside, not that anyone’s complained! We actually froze a few, which has made the whole thing seem intentional.
I thought i was the only person that noticed she was yelling a lot. (and how she is starting to get somewhat annoying.)
and while im on it..
I dont think i spend $40’s a day eating out when im on vacation.
Shrugs.
RR does not annoy me, in fact, I will defend her all day long
I grew up with her as a TV personality (she got started Upstate on the local station I grew up watching)
she has gotten a little more annoying, but, that’s her thing man, and yes, I agree completely with you that the thing that annoys most people about her is her wealth and that she’s a “celebrity chef” something Michael Ruhlman talked about over on Megnut a few weeks back
she cooks, but has never had a restuarant, therefore much like Cat Cora, she’s someone that can’t be taken seriously (N.B. Cat posed nearly nude too, I saw the piccie on Forbes recently)
Dandy Sandy is far more despicible than RR… there’s a monthly Sandra Lee Loathing recipe event at FoodieNYC that’s awesome and everyone should join
*rant over*
Cupcakes - I cannot watch that $40 show. What a sham! (Also, the one time I did, she was in the kitchen of Tabla’s Bread Bar, only my favorite restaurant in NYC, and was overwhelmed with jealousy.) Again, her personality is incredibly grating… it’s the 30-minute meals that ought to be forgiven.
ann - Now Sandra Lee actually embodies everything that scares me about this “return to home-cooked foods” or whatever the hell we’re on. The Kwanzaa Cake might have been the most offensive thing I have ever seen (CORN NUTS?!) , and I am enraged by this idea that it’s easier to open up a bunch of packages and aritficial ingredients rather than do the chopping, seasoning, sauteeing yourself (a la Ms. Ray, or any of the rest of us). Then again, I guess it allows her more free time for her elaborate table decorations, which is, you know, what cooking is all about. [Deep breaths.] That is all.
I don’t have cable so RR’s grating personality has only been inflicted on me during morning shows like Today, but I made this penne too, and loved it. Deb’s right - hate the playa, not the, uh, 30-minute meals.
Thrilled that you tried the brownies (saw them on your Flickr page and wondered if you’d write about them). Your photo of them is lovely!
I loved this post… and while I am thoroughly chafed by Ms. Ray, I am devoted to her style of cooking. In fact, I was for years before I ever knew of her. While I do consider myself a foodie, her style of fresh, quick and simple foods are what are realistic for most of us. I cook mostly on the stovetop, as opposed to in the oven, as she does. And I don’t like to bake. And while I will open canned chicken stock, I consider the food that I make to be much healthier and better than those busy folks who would choose the drive-through.
I completely agree with you and Deb (who commented), in that I feel the type of food Sandra Lee makes is unacceptable in serving to one’s family. The focus is simply to make something that “looks good,” and gives the appearance of effort. Feeding your family chemical and preservative-ridden crap that has been glossed over to look homemade strikes me as… I dunno… cookery for glory-hogs? I have to cut a few corners in my daily cooking (yes, I will buy chopped garlic for emergencies), but I won’t take them just so that I can have time to deck out a “table-scape.”
My goodness, have I been on the soap box this long? I really just meant to say that I really love your site. And while I do rip on Rachel’s mannerisms (it is fun), I’m grateful to her cooking style.
Do I lose foodie cred if I unabashedly adore Rachel Ray? She’s one of the few people whose recipes don’t require me to go broke (poor college student here), and she’s cute and fun to watch.
I agree with you and the whole oprah book club/rachael ray thing, in fact I have raised that same point myself more than once!
You know what is funny is that I just posted to my own blog that I intensely dislike Sandra Lee, but that I admire Rachael Ray. I actually couldn’t stand her when I first started watching (EVOO?! Come on! The acronym’s longer than just saying it). As soon as she came on, I would shut the TV off. Then slowly I began to appreciate what she offers: good, relatively wholesome, non-fast-foodie type of meals. And less time in the kitchen for busy moms. I appreciate that part. Even though I absolutely love to cook and could easily spend hours in a kitchen myself, I realize that getting healthy food on the table can be really really hard. And Rachael Ray does a good job of that: she makes it all doable for people who don’t really like to cook.
…Instead, I spent a few long paragraphs bashing Sandra Lee’s Semi-Homemade - ugh. Now there’s a show I really dislike!!
I’ve been waiting for the pasta recipe. :)
I can’t watch RR and don’t have cable so that’s not a problem, but I agree that if she can get people into the kitchen to cook, even with packaged, pre-made anything, that is a step in the right direction. To each their own, I always say. Those brownies look good enough to lick off the screen
Those brownies…uh…excuse the RR-ism…nevermind - can’t bring myself to actually say that awful “YUM-O” phrase when what I really mean it - I have GOT to make those tonight. Though, except for her dumb explatives…I really do like to watch her shows…plus she looks like she actually might eat some of the food she makes unlike…Sandra Lee! I don’t know how a woman who has you buy premade angel food cake and decorate it has a show - or stays thin! Why doesn’t she just deep-fry a twinkie - then she’ll actually cook something.
Ok then anyway - Deb - love the smitten alternative site & happy anniversary to you both…
I think the truly
Did you really cook this for Alex for your first date?
A note from a middle-aged male…A neighbor of mine who is an excellent cook moved away about a year ago. He was a food channel addict and I watched some with him. After eating some of his cooking, I stared to realize that food could taste good! So, late in life I have fallen in love with cooking. Of course, my knowledge level is still at the beginners level and as such Rachael Ray is a godsend. So what if it takes me an hour to cook a 30 min meal. I love cooking… The way she talks can be a Little annoying at times, but I’m sure the way I speak annoys some people.
Hears to Rachael Ray and Alton Brown…
Cheers
MY problem with Rachel Ray is the 40$ a Day show… oh my god, woman! You cannot leave a 60 cent tip, even if it is 15%!!!! And of course I don’t believe she actually leaves such chintzy tips, but I feel like the undertone of her show is that you can get by eating cheaply if you look for specials, leave a precise tip, and never even think twice about not tipping on the FULL PRICE of whatever you just ate. That really chaps my ass.
(I’ve been waiting several days to say something chaps my ass. I think this was a solid use of the phrase.)
Honestly…I have no problem with her.
I’ve made her recepies before, though the way she names her food can silly…the vodak creme pasta being a perfect example, quite frankly, anyone that brings people into their kitchen to cook rather than call the pizza guy deserves a little credit.
Besides, her show is targeted to cooking novices, so don’t get your undies in twist. :)
Her tipping on $40 a day really bugs me, but she’s trying to seriously eat food for $40 a day…and how many people factor tips into their food bill durring vacations? Most don’t… she’s only reflecting that.
If you don;t like it, factor tips into your food bill the next time you eat out on a budjet…or any time really.
I refuse to even watch Rachel Ray, but I made this pasta last night and it was damn good.
Also? Another controversial figure (who I happen to love), Nigella Lawson, has a Food Network show starting October 1st.
I’ve long been a fan of RR’s 30-Minute Meals; even have her cookbooks and the meals are great. BUT - the new talk show is so sickening that I had to turn it off on the premier. Same thing yesterday with Oprah. The premier was nothing but screaming, yelling, giggling and I swore she took speed before the taping. Then things got worse. Rachael “cures” a woman of her fear of heights by skydiving? Yesterday, it was “How RR Saved My Life”. Is this Dr. Phil?? The show insults anyone with an ounce of intelligence and really works your nerves with this speed-freak style of unending ranting. She should have left well enough alone and stuck to the Food Network.
I love your site & check it regularly for updates, the pictures are really inspiring too! Just wanted to check what pastry flour is, I live in Sydney, Australia and haven’t found any pastry flour in the shops??
Hi Sashikha - Pastry flour, among a spectrum of flours, has a moderate-to-low amount of gluten. (Bread flour has the most, cake has some of the least.) In this recipe, at least, I wouldn’t worry about not having the exact right stuff because there is so little of it. It may not have as fine as a crumb, but odds are you won’t notice or care. Use cake flour if you have it, if not just use all-purpose.
Good luck!
Hello first time reader. Happy belated anniversary. I agree that Penne Ala Vodka recipe is delicious. Does the sauce taste similar to tomato soup you recently made?
I’ve never seen a RR show, as they didn’t show it in Scotland and neither do they show it Estonia. But even I’ve noticed the rr-bashing at food blogosphere:)
I’d try the vodka penne recipe of hers, but as I fell in love with Nigella Lawson’s (a lot easier) penne alla vodka recipe (from “Feast”) a while ago, I’ll stick to that:) Might try those brownies thou!
I just wanted to say that I have a similar story! I wanted to make a pasta dish for this guy I had just begun dating and this recipe seemed easy enough. My friends and I joked about the “you wont be single for long” title and I was rather mortified so I cut off the title from the printed recipe! He barely noticed that the title was missing and the pasta must have worked because we are getting married. RR is cheesy but this recipe has apparently earned its name!
I enjoy Rachel Ray except her frequent head scratching annoys me to death! Who knows what ends up in her finger nails and then on to the food! Thanx. LS
I’m not a die hard fan or a hater of RR but all I can say is “Hey - who doesn’t do or say something that annoys us?!” We all have our own quirks! I say the RR haters should lay off - Besides, have you seen the fat cow that started the RR Sucks website??? She’s got ALOT of nerve to talk about people!
August 28, 2007
Rachael Ray is the best cook
Sincerly yours, ER Chase Jr.
Hey Deb- I made the penne a la vodka gluten-free/dairy-free and blogged about it.
I gave you the credit!:)
http://celiacchicks.typepad.com/celiacchicks/2007/09/heres-some-glut.html
I’m going through your old posts to see what I missed before I started reading in June =) and I have to say, I love the wedding picture. It’s absolutely gorgeous and reminds me of my cousin’s wedding photos from this summer. Congratulations (a bit late, hah)!
Yep, this is good. It comes together so quickly and makes enough for two lunch portions for the next day.
I added some red pepper flakes for zing.
Sad thing is, I have heard other chefs on TV saying EVOO and sammy. The one I hate the most is stroup. But I have to say I will try the penne vodka sauce recipe. I have also made her chicken meatball sub. Not bad.
I watched, open mouthed, unable to look away while S.Lee was making that Kwanzaa cake and was embarrassed for her. Seriously. Canned apples and corn nuts?