A slightly ~*~fancy~*~ version of a comfort food classic. Eat with crusty bread and a nice white wine.
Mushroom and Chive Fettuccine Alfredo
Hands-On Time: 30min
Total Time: 30min
1 lb fettuccine
4 TBS butter
1 lb sliced white or baby portabella mushrooms
3 cloves garlic, finely minced
1 1/4 cup heavy cream
3/4 cup grated parm + more to taste
1/2 cup finely chopped chives (half added, half as garnish)
1 tsp salt + more to taste
Cook the pasta according to package directions in heavily salted water. Once cooked, drain and set aside.
While pasta is cooking, melt the butter in a large skillet over medium-low heat. Once melted, add the mushrooms and 1 tsp salt and cook until soft and dark brown, about 12-15 minutes. Add the garlic and sautee until fragrant, about 1 minute. Add the heavy cream and stir to combine, then allow to simmer for about 5 minutes or until slightly thickened.
Toss the pasta with the sauce in the pan until coated. Add the parmesan and 1/2 cup chives and toss again until cheese has been evenly incorporated into the sauce. Add additional salt at this point if you’d like.
Serve immediately topped with reserved chives.
Yet another short week of cooking – took off for Salt Lake City on Wednesday for a work trip. Kept it (mostly) light in anticipation of the eating and drinking associated with conferences. Tuesday includes another zucchini recipe to add to your repertoire, and a perfect no-cook one at that for the hottest days of summer (and smokiest, if you’re in pretty much any of the PNW).
Baked my Gâteau aux Pommes again to get some updated blog pictures. I always forget how good this cake is, and how surprisingly easy it is to throw together. Don’t let the French name scare you away! Also, leftovers make great breakfast – it has apples, so it’s fine, right?
Ended up making the Mushroom and Chive Fettuccine Alfredo that I’d originally planned to make last Saturday before life happened. It was still a bit cooler than it has been outside, so it was the perfect comfort food. I’ll have a recipe up for that in the near future!
I got a pound of purple carrots in the CSA this week, and felt inspired to make a recipe that I’ve been eyeing for a while – Smitten Kitchen’s Roasted Carrots with Avocado and Yogurt. It’s simple to prepare with a complex flavor payoff, and won’t make you feel guilty if you follow it up with some ice cream. This one is pictured as the title image for the post.
Had to pack for my work trip so I scheduled the most hands-off meal for Tuesday – a sous-vide sirloin steak (throw in the sous vide and wait) and a simple Zucchini Carpaccio Salad to make use of some more delicious CSA summer squash. I actually wrote most of this blog post while I was waiting for the food to mostly prepare itself!
A few weeks ago, NYTFood published a list of quick and easy summer meal ideas by Mark Bittman. I made one of the suggestions while rushing to get out the door to the airport, desperate to avoid overpriced and meh airport and airplane food. It came together like a dream, even allowing for elaboration and personal touches. Keeping the garlic roughly chopped allows it to get soft and roasty, and the crispy prosciutto adds a nice crunch. Here’s my dressed-up take on Bittman’s excellent suggestion.
Pasta with Prosciutto and Breadcrumbs
Adapted from #14 on this list of summer meal ideas
Hands-On Time: 15 min
Total Time: 15 min
1 lb linguine
1 1/2 cup panko breadcrumbs
3 cloves of garlic, peeled, crushed, and roughly chopped
3oz prosciutto, roughly chopped
Juice from 2 large lemons
2 TBP butter
1/4 cup + 2 TBP extra virgin olive oil
1 tsp crushed red pepper flakes
Salt for pasta water
Basil for garnish
Cook pasta according to package directions in heavily salted water. Drain, place in a large bowl, and toss with 2 TBP of olive oil and the lemon juice.
In a large pan, heat the remaining olive oil and butter over medium heat. Add the prosciutto and cook for about one minute. Add the garlic, breadcrumbs, and red pepper flakes and cook until the breadcrumbs are toasted and the prosciutto is crispy.
Pour the breadcrumb and prosciutto mixture over the pasta and toss to combine. Serve with basil leaves and lemon slices for garnish!
This pasta salad is an excellent summer dish – it’s versatile and a great way to use up fresh summer produce (basil! tomatoes!). Bring it to a potluck, serve it as a side dish, or enjoy it as the main course. Missing the protein? Toss some cubed salami or torn prosciutto into the mix. The best part is it takes nearly no time to throw together when served hot, and no additional effort, just a rest in the fridge, if served cold.
Pesto Pasta Salad
Serves 4 as an entrée, 8 as a side dish
Hands-On Time: 10 min
Total Time (if chilled): 40 min
1 lb pasta (I used penne, but any bite-sized pasta would work well)
2/3 cup pesto (I used this garlic scape pesto)
1 cup reserved pasta water
1 – 2 large tomatoes, cubed, or 8oz cherry tomatoes, halved
8oz fresh mozzarella, cubed, or 8oz mozzarella pearls
Basil, sliced in chiffonade
Salt for pasta water
Cook pasta according to package directions in heavily salted water. Drain, reserving a cup of water from the cooked pasta.
Combine pesto with up to a cup of reserved pasta water (you may not need to use all of it – it should be saucy but not watery). Add pasta and toss to combine.
Optional: If you’re serving chilled, or making ahead, pop it in the fridge now for 30 min – 2 hours. More than that will make the pasta mushy.
Add cubed mozzarella, tomatoes, and about 3/4 of the basil and toss. Top with remaining basil and serve.