Recipes

Penne with Spicy Italian Sausage and Vodka Sauce

Serves: 4-6 | Prep Time: 10 mins | Cook Time: 15 mins

Ingredients

• 1 lb penne pasta
• 1 lb Johnsonville spicy Italian sausage
• 2 tbsp olive oil
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 jar of quality vodka sauce (Bertoli, Rao's)
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to boil. Cook penne according to package directions until al dente. Reserve 1 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up with a spoon, until well browned and cooked through, about 8-10 minutes.
3. Add the jar of vodka sauce to the skillet with the cooked sausage. Stir in onion powder, garlic powder, red pepper flakes, salt, and black pepper. Bring to a simmer and cook for 5 minutes to heat through and blend flavors.
4. Add drained pasta to the sauce, tossing to coat. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Stir in Parmesan cheese until melted. Taste and adjust seasoning.
6. Serve immediately, garnished with fresh basil and additional Parmesan if desired.

Notes

This dish combines spicy Italian sausage with a quality jarred vodka sauce for a quick and delicious weeknight meal. Using a premium sauce like Bertoli or Rao's ensures great flavor without the extra work of making sauce from scratch. Adjust the red pepper flakes based on your heat preference.

Alton Brown Sour Cream Cheesecake

Serves: 12 | Active Time: 25 mins | Total Time: 9 hrs 55 mins

Ingredients

• 8 tbsp (1 stick) unsalted butter
• 18 whole graham crackers
• 1 tbsp sugar

Filling

• 1 tbsp vanilla extract
• 2 large eggs
• 3 large egg yolks
• 1/3 cup heavy cream
• 3 (8-ounce) packages cream cheese, room temperature
• 8 ounces sugar
• 10 1/2 ounces sour cream, room temperature

Instructions

1. Heat oven to 300ºF. Melt butter in a 3-quart saucier over medium-low heat. Brush a 9-by-3-inch round cake pan with some of the melted butter and line with parchment paper.
2. In a food processor, process the graham crackers with the sugar, leaving some larger pieces. Drizzle in the rest of the melted butter and pulse to combine.
3. Dump two-thirds of the crumb mixture into the bottom of the lined pan and tap into place with the bottom of a water glass. Add the final third of crumbs, then move the glass in a circular motion to push crumbs up the side of the pan, forming a 1 1/2-inch wall. As the wall forms, continue rolling the glass around the inside of the pan to pack it into place.
4. Bake for 15 minutes, then cool for 10 minutes before filling. Reduce oven temperature to 250ºF.
5. Bring 2 quarts of water to a boil in an electric kettle. Combine the vanilla, eggs, egg yolks, and cream in a small bowl and set aside.
6. In a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar for 1 minute on low speed. Scrape down the bowl, add the sour cream, and mix on low for 30 seconds. Scrape the bowl again, increase speed to medium, and beat until lump-free, about 2 to 3 minutes.
7. With the mixer running, slowly pour in the egg mixture, stopping occasionally to scrape down the bowl. When the mixture is homogenous, pour the filling into the cooled crust.
8. Line a roasting pan with a kitchen towel. Place the cheesecake to one side of the roasting pan and pour the boiling water into the other side. Center the cheesecake in the roasting pan and bake in the oven for 2 hours. Turn the oven off and open the door for 1 minute, then close the door for 1 1/2 hours.
9. Remove the cheesecake from the water bath and refrigerate for 6 hours to completely cool before serving.
10. When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Run a small offset spatula around the cheesecake to free the parchment and remove it. Place a piece of wax paper atop the cake and invert a large plate or the bottom of a springform pan on top. Flip the whole cheesecake over again and remove the wax paper.
11. To slice, dip the knife in a hot water bath and wipe it dry between each pass. Cut into 12 slices.

Notes

This recipe is based on the Alton Brown Sour Cream Cheesecake from his site. The water bath and careful mixing help deliver a rich, creamy texture with a tangy sour cream finish. This is my all time favorite cheesecake and everyone loves it!

The Bread - Tartine Country White

Yield: 2 loaves | Time: 2 weeks (or 2 days with active starter)

Ingredients

• 1000 grams white-bread flour
• 1000 grams whole-wheat flour
• 100 grams warm water (about 80°F) for starter
• 1 tbsp mature starter
• 200 grams warm water for leaven
• 200 grams white-wheat flour mix for leaven
• 200 grams leaven
• 700 grams warm water for dough
• 900 grams white-bread flour for dough
• 100 grams whole-wheat flour for dough, plus more for dusting
• 20 grams fine sea salt
• 100 grams rice flour

Instructions

1. Make the starter: Combine 1000 grams white-bread flour with 1000 grams whole-wheat flour. Put 100 grams warm water in a jar and add 100 grams of the flour mix. Mix until thick batter forms. Cover and let sit at room temperature until it begins to bubble and puff, 2 to 3 days.
2. When starter shows activity, begin daily feedings: discard 80% and feed remaining starter with equal parts warm water and white-wheat flour mix (about 50 grams each). Continue until starter rises and falls predictably and smells slightly sour, about 1 week.
3. Make the leaven the night before baking: discard all but 1 tablespoon of mature starter. Mix remaining starter with 200 grams warm water and stir to disperse. Add 200 grams white-wheat flour mix, combine, cover, and let rest 12 hours or until aerated and puffed. Test readiness by dropping a spoonful in room-temperature water — it should float.
4. Make the dough: In a large bowl, combine 200 grams leaven with 700 grams warm water and stir to disperse. Add 900 grams white-bread flour and 100 grams whole-wheat flour and mix until no dry flour remains. The dough will be sticky and ragged. Cover and rest 25 to 40 minutes.
5. Add 20 grams fine sea salt and 50 grams warm water, then integrate thoroughly by hand. The dough may pull apart but will come back together.
6. Cover dough and transfer to a warm environment (75–80°F). Let rise 30 minutes, then fold by stretching the underside of the dough and folding it over itself. Repeat every 30 minutes for 2 1/2 hours more (3 hours total), until dough is billowy and up 20–30%.
7. Transfer dough to a floured surface, cut into 2 equal pieces, flip them so floured sides face down, and fold cut sides up onto themselves. Shape into smooth, taut rounds. Place rounds on a work surface, cover with a towel, and rest 30 minutes.
8. Mix 100 grams whole-wheat flour and 100 grams rice flour. Line two 10- to 12-inch proofing baskets or bowls with towels and flour them generously with the flour mixture.
9. Dust rounds with whole-wheat flour. Flip rounds so floured sides face down. Pull the bottom corners toward you and fold into the center. Repeat on the right and left, then lift the top corners and fold down. Roll dough so the folded side becomes the bottom and shape into taut balls. Place seam-side up in baskets, cover, and let rise 3 to 4 hours in a warm environment or 10 to 12 hours in the refrigerator, then bring to room temperature before baking.
10. About 30 minutes before baking, heat a Dutch oven or lidded cast-iron pot in the oven at 500°F. Dust the tops of the dough in baskets with flour. Carefully turn one loaf into the hot pan, seam-side down. Score the top with a lame or razor blade, cover, and bake at 450°F for 20 minutes. Remove the lid and bake 20 more minutes until deep golden brown.
11. Transfer bread to a wire rack and cool at least 15 minutes before slicing. The bottom should sound hollow when tapped. Increase oven temperature to 500°F, clean the pot, and bake the second loaf the same way.

Notes

This version of Tartine’s Country White bread follows the Tartine Bakery method for starter, leaven, and long fermentation. The remaining leaven becomes the next starter if you continue feeding it or refrigerate it for future baking.