Caramelized Shallot Pasta

 Kate made this one night when no one was in the mood to cook. It came together quickly and was absolutely delicious. I would put this in rotation weekly if I could get away with it. It was supposedly the New York Times most downloaded recipe -- but that sneaky Alison Roman has it on her site too. Yummy.

1/4 c. olive oil

6 large shallots, thinly sliced

5 garlic cloves, 4 thinly sliced, 1 chopped

salt and pepper to taste

1 t. red pepper flakes

1 2-oz) can anchovy fillets, drained

1 6oz can tomato paste

10 oz. pasta

1 c. parsley

Heat oil in a Dutch oven over medium heat. Add shallots and garlic, season with salt and pepper. Cook, stirring occasionally until everything is softened and caramelized. 15 to 20 minutes

Add red pepper and anchovies. Stir to melt fish into shallots about 2 minutes

Add tomato paste and season with salt and pepper. Cook, stirring, about 2 minutes. Remove from heat and transfer 1/2 the mixture in a resealable container. 

Cook pasta in a large pot of boiling water. When it's done (more al dente than usual) transfer to the Dutch oven with the tomato mixture. Reserve some cooking liquid from the pasta -- stir pasta around for a few minutes (3 to5) until pasta is thick and sauce is reduced. Top with chopped garlic and parsley.

Cranberry Jalapeno Dip

 Weird but delicious! My niece made this for Thanksgiving and I could not get enough of it! When I asked her what it was, she said "heaven" and she isn't wrong. 

INGREDIENTS

12 ounces fresh cranberries

4-5 green onions, chopped

¼ cup chopped fresh cilantro

1 jalapeno pepper, seeded and finely diced

1 cup sugar, more or less to taste

½ teaspoon ground cumin

2 tablespoons fresh lemon or lime juice

¼ teaspoon salt

2 (8-ounces each) packages (454 g) cream cheese, light or regular, softened

Crackers, for serving

Use a food processor to chop the cranberries first.

Then add everything else, process until it's all combined 

Pop into the fridge for a few hours to mascerate

Spread the cream cheese in the bottom of the serving plate (I used a pie plate)

Pour off the extra juice and then spread the cranberry mixture on top

ENJOY!