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My Vodka Valentine! - bite_my_bento [entries|archive|friends|userinfo]
bite_my_bento

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My Vodka Valentine! [Feb. 15th, 2008|11:32 pm]
bite_my_bento
[Tags|, , , , , , ]
[Current Location |80203]
[mood |excitedexcited]
[music |"Bad Case of Loving You" - Robert Palmer]

I had planned to go out on Valentine's Day and have fun in some local establishment, but wound up staying home with an ear infection. Instead of meeting new people, I soaked in a nice hot bubble bath and made myself a wunnerful pasta with homemade vodka sauce!


I had no idea when I started what I was going to wind up with. Originally, I was going to add brussels sprouts to it, but decided against it, as this hearty sauce needed nothing extra! Here's what I did:
  • 3 cloves garlic, sliced
  • 1/4 red onion, sliced
  • approx 1/2 cup sliced leek
  • 1 cup spinach
  • 2 baby carrots, sliced
  • 1 can diced tomatoes (mine were seasoned with basil and oregano)
  • 1 "airplane bottle" of Smirnoff Green Apple flavored vodka
  • 2 tablespoons dark agave nectar
  • crushed red pepper, to preference
  • salt, to taste
I used a splash of light sesame oil and two splashes of olive to start this baby going. I got that up to smoke point and tossed in the garlic as I removed it from the heat. While the garlic was infusing the oil and releasing its awesome garlicky goodness, I tossed in the leeks and onions. Lowering the heat to med-lo, I added the whole wheat linguine to some boiling water and opened the can of tomatoes. Before throwing the tomatoes into the sauce pan, I added the spinach and carrots. For fun, I threw in some crushed red pepper. Once the spinach got slightly wilted and bright green, I added the tomatoes and stirred. Realizing that the sauce needed a bit more... sauce... I looked through my fridge. I don't want flavors to go to waste and I hate adding mere water to create substance. There's no reason it can't be flavored with bullion or tea. That's when I remembered the tiny bottle of vodka. Pouring that in, I knew I'd need to let it simmer for a while and possibly get a little sweeter. That's when I added the 2 tablespoons of agave nectar and salt. I let the sauce simmer until the carrots were not so crunchy and put it over the pasta. This stuff was amazing!

Once I was done making dinner, I opened up a can of apricot nectar and put my gourmet creation on some fine china. Then I ate it on the plastic tub I'm using for a table. Isn't moving grand? One day, I'll have furniture!
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