Pasta cooked in Red Wine
• 1 pound pasta
• 1 bottle red wine (Zinfandel)
• 2 teaspoon sugar
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, finely chopped
• 1 teaspoon dried hot red pepper flakes
• Freshly grated Parmigiano-Reggiano
• Cookware: Large pot, Large skillet, Tongs, Large serving bowl.
1. Bring 5 quarts of water to a boil and cook spaghetti, stirring occasionally, about 5 minutes. You do not want fully cooked pasta at this point.
2. Reserve one cup of pasta water, drain pasta in colander, and return the now empty pot to stove.
3. Add wine and sugar to pot and boil vigorously for about 2 minutes until liquid is reduced a bit.
4. Add pasta and shake pot to prevent pasta from sticking to the bottom.
Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes. The pasta will then be al dente.
5. Immediately after adding spaghetti to wine mixture, sauté garlic and red pepper flakes in the olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes.
6. Gently add the pasta mixture into the skillet with the garlic and pepper flakes, carefully toss with tongs to combine.
7. Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil. Add freshly grated cheese and serve immediately
• 2 Ribeye steaks
• Olive oil
• Garlic Powder
1. Remove the tenderloin from the refrigerator and let stand at room temperature for 1 hour
2. Preheat an oven to 425°F.
3. Rub beef with olive oil, salt and pepper
4. Heat a cast iron skillet on high heat until it is very hot, about 3 minutes. Add enough oil to the pan to coat the bottom. When the oil is shimmering, add the tenderloin and sear without moving for 2 1/2 minutes. Turn the tenderloin and continue to sear until it has an even, dark brown crust on all sides
5. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the meat registers 125° to 130°F, 5 -7 minutes. Transfer the tenderloin to a platter, cover loosely with aluminum foil, and let rest for at least 5 minutes.
6. Slice steaks in 1/2 inch thick slices. Arrange on plates- serve immediately Serves 2 to 4.
Vendors from Grand Rapid's Downtown Market:
• Aperitivo, Langres Cheese for the appetizer
• Montello Meat Market, Rib Eye steaks in shape of a heart
• Miss Maddie's Fine Foods, pasta
• Grocer's Daughter Chocolate for a variety of chocolate desserts
Courtesy: Donna Sawyer, www.donnasawyerwow.com