This recipe is from Nick & Toni's, a popular restaurant in the Hamptons. It's their signature dish, obtained while traveling in Italy twenty years ago, and served in the restaurant ever since.


1/4 cup good olive oil
1 medium Spanish onion, diced
1/2 tablespoon crushed red pepper flakes
1 1/2 tablespoons dried oregano
1 cup vodka
2 (28-ounce) cans peeled plum tomatoes (Cento's San Marzano)
Kosher salt
1 pound penne pasta
2 cups heavy cream
4 tablespoons fresh oregano, chopped
Grated Parmesan cheese

 

Preheat the oven to 375 degrees F.

Heat the olive oil in a large saute pan over
medium heat, add the onions and garlic and cook for about 10 minutes
until translucent. Add the red pepper flakes, dried oregano and vodka,
and continue cooking until the mixture is reduced by half.

Meanwhile, drain the tomatoes through a sieve,
crush them with your hands, and place them in a 5 quart ovenproof pot
or Dutch oven. Add the onions to the tomatoes and cover with a tight
lid. Place the pot in the oven and cook for 1 1/2 hours. Remove the
pot from the oven and let cool for 15 minutes.

Meanwhile, bring a large pot of salted water
to a boil and cook the pasta according to package directions. Set
aside.

Place the tomato mixture in a blender and
puree in batches until the sauce is a smooth consistency, and return to
the pot.

Reheat the tomato sauce and add the heavy
cream, fresh oregano and salt, to taste, and simmer for 5 minutes. Toss
the sauce with the pasta and sprinkle with Parmesan cheese, to taste.
Serve.

Source:  The Barefoot Contessa

variation idea on this tasty dessert from The Pioneer Woman: "Serve in a bowl topped with coffee ice cream and drizzle with hot fudge sauce. Sinful."

-Ree Drummond

For Brownies:

Four 1-ounce squares unsweetened chocolate

1/2 pound (2 sticks) butter

2 cups sugar

4 large eggs

3 teaspoons pure vanilla extract

11/4 cups all-purpose flour

For Mae's Mocha Icing:

1/2 pound (2 sticks) butter, softened

5 cups powdered sugar

1/4 cup cocoa powder

1/4 teaspoon salt

3 teaspoons pure vanilla extract

1/2 to 3/4 cup brewed coffee, cooled to room temperature

Preheat the oven to 325°F.

To make the brownie batter, place the chocolate in a microwave-safe
bowl. Melt the chocolate in the microwave in 30-second increments, being
careful not to let it burn. Set it aside to cool slightly.

In a medium mixing bowl, cream, the butter and sugar. Beat in the eggs.

• 6 thick-cut bacon slices
• 3 3/4 cups bread flour
• 1 1/2 tablespoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/4 teaspoons salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
• 2 1/2 cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)
• 1/3 cup chopped fresh chives
• 1 3/4 cups chilled buttermilk
• Honey (optional)

PreparationSource: Bon Appétit  | February 2010
by The Bon Appétit Test Kitchen

Ingredients

1 lb lump crab meat (make sure you check for shells before preparing)

½ teaspoon minced garlic

1 tablespoon minced onions

1 tablespoon diced celery

2 tablespoons mayonnaise

1 egg

1 teaspoon Dijon mustard

1 teaspoon Old Bay Seasoning

¼ cup bread crumbs

Salt and Pepper to taste

Olive Oil for sautéing

To start, in a bowl combine all ingredients except for the crab and
the bread crumbs. Mix the ingredients together and then carefully mix in
the crab meat. Spread out the bread crumbs on the counter. Role crab
mixture into a ball about 2 inches or so in diameter. Put the ball in
the bread crumbs flattening it out into a patty about 1 inch thick by 3
inches in diameter. Refrigerate the crab cakes until you are ready to
cook them.

To cook, in a skillet, heat about 2 tbsp of olive oil, brown the crab
cake on each side for about 2-3 minutes, then reduce heat to low and
cook for an additional 8 minutes.