Bard's Community Cookbook 2024
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The Dog-Eared Bard's Book Shop is proud to announce we are taking submissions for our first community cookbook!
We are looking to take recipes from people in our bookstore and Bards community. Guidelines:Please Include:
Ingredients: A list of what is in the recipe.
Instructions: Step by step of how to prepare the recipe. About The Recipe: You can include a small bit of history about the recipe you are submitting, the family history, where it came from, and for our poet friends yes, you can even submit a poem about the dish (if you wish.) Cover Letter:In the body of the email please tell us a bit about yourself and include whether the recipe is best for a main course, a side-dish, and appetizer, or desert.
If you have good pictures of the dish you can send them, however, we are not sure whether there will be pictures in the book or not at this time. (We might do a collage of photos in the back or something of that nature.) Deadline: March 25th, 2024. |
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Recipe Example:
Penne Alla Vodka
Submitted by James P. Wagner
Ingredients:
2lbs Penne Pasta
1 Pint Whole Milk Ricotta Cheese
5 oz Grated Romano Cheese
1 Cup Vodka
1 Quart Tomato Basil Red Sauce
1 Quart Traditional Marinara Sauce
1 Pint Heavy Cream
Instructions:
The Pasta:
Bring water to a boil, simmer the penne pasta for 15-25 minutes or until al dente. Drain the pasta and set back in the pot.
The Vodka Sauce:
1: Bring stovetop to a medium heat. Add 1 quart of the red sauce to your sauce pot, mix in ½ cup of the vodka, and half the pint of heavy cream. Stir until the red and the white turn to half-pink.
2: Add 2nd quart of the red sauce to your sauce pot, continue mixing.
3: Introduce your pint of ricotta cheese slowly, while continuing to mix.
4: Add the remainder of the heavy cream and continue stirring clockwise with the occasional counter-clockwise motion. The sauce should be a good pinkish/orange at this point.
5: Introduce the grated Romano cheese, stirring clockwise. Stir until the cheese has completely blended into the sauce.
6: Add the final ½ cup of vodka, stirring until blended. Continue stirring sauce until a light boil.
Final:
Add the finished vodka-sauce to the al-dente pasta in the pot. Stir in vigorously and re-heat the pot on a medium-high heat for an additional 3-4 minutes, letting the pasta absorb some of the sauce.
Plate the pasta, serve with a nice Italian bread.
Additional Options:
Can be served with breaded chicken cutlets quite well. Also makes an amazing side-dish.
About The Recipe:
I came from an Italian family, and so was always surrounded with pasta dishes. This one, however, was one I perfected while in college. I remember always being upset that this pink sauce dish when served in restaurants was more often an orange sauce dish. Ironically, it seemed that the best Penna Alla Vodka I could get was on a specialty pizza slice! Until one winter ball event I went to in college served this dish perfectly…and I was so impressed with it I spent days trying to reverse engineer it. I didn’t quite get the taste of their dish right, but I think this one is even better.
What’s more, quite a few of the members of my college Student Government Association, student activities and clubs agreed, because after serving this dish at a poetry pot-luck event, everyone was asking me to make it for their club’s receptions. People started throwing money at me to buy the ingredients and I remember having 3 different friend’s dorm-room kitchens (I commuted) on stand-by to use to make the pasta whenever I was needed. I must have made it 30 times for hundreds of students during my grad-school days. And it was also present at the first ever Bard’s Day celebrating Bards Annual in 2011.
Submitted by James P. Wagner
Ingredients:
2lbs Penne Pasta
1 Pint Whole Milk Ricotta Cheese
5 oz Grated Romano Cheese
1 Cup Vodka
1 Quart Tomato Basil Red Sauce
1 Quart Traditional Marinara Sauce
1 Pint Heavy Cream
Instructions:
The Pasta:
Bring water to a boil, simmer the penne pasta for 15-25 minutes or until al dente. Drain the pasta and set back in the pot.
The Vodka Sauce:
1: Bring stovetop to a medium heat. Add 1 quart of the red sauce to your sauce pot, mix in ½ cup of the vodka, and half the pint of heavy cream. Stir until the red and the white turn to half-pink.
2: Add 2nd quart of the red sauce to your sauce pot, continue mixing.
3: Introduce your pint of ricotta cheese slowly, while continuing to mix.
4: Add the remainder of the heavy cream and continue stirring clockwise with the occasional counter-clockwise motion. The sauce should be a good pinkish/orange at this point.
5: Introduce the grated Romano cheese, stirring clockwise. Stir until the cheese has completely blended into the sauce.
6: Add the final ½ cup of vodka, stirring until blended. Continue stirring sauce until a light boil.
Final:
Add the finished vodka-sauce to the al-dente pasta in the pot. Stir in vigorously and re-heat the pot on a medium-high heat for an additional 3-4 minutes, letting the pasta absorb some of the sauce.
Plate the pasta, serve with a nice Italian bread.
Additional Options:
Can be served with breaded chicken cutlets quite well. Also makes an amazing side-dish.
About The Recipe:
I came from an Italian family, and so was always surrounded with pasta dishes. This one, however, was one I perfected while in college. I remember always being upset that this pink sauce dish when served in restaurants was more often an orange sauce dish. Ironically, it seemed that the best Penna Alla Vodka I could get was on a specialty pizza slice! Until one winter ball event I went to in college served this dish perfectly…and I was so impressed with it I spent days trying to reverse engineer it. I didn’t quite get the taste of their dish right, but I think this one is even better.
What’s more, quite a few of the members of my college Student Government Association, student activities and clubs agreed, because after serving this dish at a poetry pot-luck event, everyone was asking me to make it for their club’s receptions. People started throwing money at me to buy the ingredients and I remember having 3 different friend’s dorm-room kitchens (I commuted) on stand-by to use to make the pasta whenever I was needed. I must have made it 30 times for hundreds of students during my grad-school days. And it was also present at the first ever Bard’s Day celebrating Bards Annual in 2011.