VODKA PICKLE JUICE RECIPES

Steps:

• Warm stock in medium pot with saffron and steep over low heat to bloom the threads
•   Listicle: Rachael Ray 5-Quart Cast Iron Casserole Heat a Dutch oven over medium to medium-high heat with EVOO, then add potatoes, season with salt and pepper and brown 5 minutes
• Add onions and bay and soften onions 2 to 3 minutes, add garlic and spices and stir a minute, then add peppers and paste and stir a minute more
• Add sherry, lentils and the saffron-infused stock, bring to boil and simmer 30 to 45 minutes to cook the lentils
• Wilt in greens of choice when the lentils are cooked and add Tabasco to taste
• Remove the bay leaves
•    To make gremolata/to serve, combine and finely chop zest, flakes and parsley or parsley and cilantro, then add it to the soup
• Char bread under broiler or on open flame of stovetop burners and rub with cut garlic
• Halve tomato across the middle and rub the flesh into bread, drizzle with EVOO and season with salt
• Serve with soup

Steps:

• Bring 2 quarts of water to a boil in a 4-quart saucepan
• Meanwhile, blanch the garlic by covering it with cold water in a very small saucepan
• Bring the water to a boil and drain as soon as it boils
• Repeat
• Transfer the cloves to a plate and refrigerate
• When cold, thinly slice them (a mandoline is helpful here) and set aside
• Season the boiling water with about 1 tablespoon kosher salt
• Add the pasta and cook, stirring as needed, until quite al dente, 6 to 8 minutes
• Meanwhile, make the sauce
• Melt the butter in a large pan over medium heat
• Add the blanched, sliced garlic and chili flakes and sweat, stirring often, without letting the garlic get any color
• Stir in the tomatoes, sugar and 2 teaspoons kosher salt, then add the marinara sauce, cream and vodka
• Bring to a simmer, stirring occasionally
• Drain the pasta, reserving about ¼ cup of the pasta water
• Add the pasta to the sauce and cook for 3 to 5 minutes over medium heat
• Be sure to stir as needed so that the pasta does not catch on the bottom of the pan; add some of the pasta water to thin the sauce, if needed
• When the sauce has come together and the pasta is tender, remove from the heat, add the Parm and stir gently until completely combined
• Taste for salt, adding more, if needed
• Right before serving, stir in the basil, parsley and olive oil
• Top with the ricotta and a pinch of Maldon salt