GAD-ZUKES

A tale told not well, but far too often

            As gardeners, Sean and I were, to say the least, enthusiastic. Having not yet acquired any recognition of the concept of simple abundance, we seem to have lived in a world where at any moment there might not be “enough.” So, at one point, we had in our residential backyard nine kinds of tomatoes, three kinds of chard, three kinds of onions, five kinds of lettuce, cucumbers, four kinds of radishes, turnips, pink-eyed purple hull peas, black-eyed peas, green beans, seven kinds of peppers, artichokes, watermelons, cantaloupes, yellow squash and zucchini. Somewhere up front was an herb garden, too. And then there were the volunteers that grew near the compost piles.  We were nuts. Still are. And to this day, I look at zucchini with anticipation and hesitance. Love the first ones. Sick of the last ones. This, then is the tale best called “Gad-ZUKES!”

            Ahh, zucchini. That glorious, messy, profligate producer of thorns, leaves and simple abundance. Again owing to our fears that good enough was not good enough, we lived in a state of heightened alert for any signs of squash vine borers. These are ingenious creatures that do indeed bore a hole into the side of a squash vine and then destroy the vine which leads to the demise of leaves, blossoms and any growing fruits of OUR labors. So, we listened to a radio gardening guru and Sean erected a domed covering to protect our burgeoning babies. The goal: KEEP THE BUGS OUT! The result: THE BUGS STAYED OUT. Even the ones we needed for pollinating!

            So, the covering stayed on. And each morning Sean would go outside, raise the covers and POLLINATE the squash. At times, our garden looked like a high school dance: 15 eager and ready males and not a receptive female to be seen. Other times, it seemed more like a dance at retirement community, where a lone male would be pressed into serving a dozen females. I still have moments of thought when I ponder about the true meaning of the zeal and glee and utter intensity with which Sean went about this routine. And then, slowly, I recall, it WAS a routine and Sean takes to routines like a squash vine borer takes to... well, you get it.

            The result of all this fussing and tending and pollinating was the same each year: A glorious bounty of squash. I love squash, so this is a fine moment, this time of harvesting just enough for a meal. But then the damned things just kept coming…and coming… and coming. Not the yellows so much as the zukes.

            The covering was destroyed by a storm in its fourth season of use, and I never put it back up. Let the borers come. The tortoise and the rabbit had their fill. We had ours, too. The neighbors took to locking their car doors lest we leave zucchini on their front seats in the pre-dawn hours. It was crazy!

            A sign I once saw said “When life hands you lemons, sell them at a profit.”  Son Max actually suggested we allow him to have a zucchini stand in the front yard. We convinced our enterprising boy that folks probably wouldn’t pay for something we were begging them to take from us. So, that took us to that other thought of what to do when life hands out lemons. Since I’m seeing a bunch of zucchini at the farmers’ markets this time of year, I thought I’d share a couple of recipes that helped us maintain sanity in the summer of the squash.

            Enjoy!

Mock-Apple cobbler

I’m not a big fan of sweets, but Sean is, so I figured making dessert from the bounty at hand (and not telling him, of course!) was right up my alley. I’ve also been known to take this to potlucks and not reveal the star player until pressed. I’m sorry I don’t remember where I found this recipe because I’d give credit where it’s due.

Ingredients

FILLING:

• 8 cups chopped seeded peeled zucchini (about 3 pounds)
• 2/3 cup lemon juice
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

CRUST:

• 4 cups all-purpose flour
• 2 cups sugar
• 1-1/2 cups cold butter, cubed
• 1 teaspoon ground cinnamon

Directions

We prefer a pie crust kind of crust for cobblers, but this one needs to be the crumble type because part of the crust goes in with the zucchini to help thicken it up. 

Cook zucchini and lemon juice in large sauce pan over medium heat until the zukes are tender, about 15-20 minutes. Stir your mixture to keep it from sticking.  Add the sugar, cinnamon and nutmeg; simmer another minute and take it off the heat.

For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs.  – IF you want super-fast and have someone else to clean up after you, use your food processor for this: A few quick pulses and you’re done. Just don’t get crazy. You’re shooting for crumbly, flour-coated, buttery, sugar love, not a solid mass.

Stir 1/2 cup into zucchini mixture. 

Press half of remaining crust mixture into a greased 15-in. x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.

Bake at 375° for 35-40 minutes or until golden and bubbly. Let rest for a few minutes before digging in.

NOT SO CRABBY CAKES

I DO admit to loving seafood but have a bit of an aversion to eating things that swim if there’s no water to be found. It’s a quirk I practiced all those years living in the Arizona desert.

Ingredients

• 2 1/2 cups grated zucchini
• 1 egg, beaten
• 2 tablespoons butter, melted
• 1 cup bread crumbs
• 1/4 cup minced shallot  or onion, if that’s what you’ve got handy
• 1 teaspoon seafood seasoning
• 1/4 cup all-purpose flour
• 1/2 cup vegetable oil for frying

In a large bowl, combine the zucchini, eggs and butter. If you feel compelled for any reason to use margarine, STOP IT! You are worth 2 TBS of real butter. Stir in bread crumbs, minced shallot and seafood seasoning. Mix well.

Shape mixture into patties about the size of the palm of my hand. Assuming you’re not exceptionally large or small, your palm could also be an effective measuring tool. Just don’t make them too big or too thick. (If what you make is bigger than your turner/spatula, you might have trouble flipping your cakes.)

Dredge the patties in flour then fry them up in a skillet of medium-hot oil. Get ‘em good and golden. Serve hot and crispy. 

 My granny made a “secret” sauce for dipping fried fish and the like in, and it’s still a family favorite. If I tell you, you have to promise not to let my mom know I gave up the goods. Deal? Deal!  {Granny’s secret sauce: Mix equal parts Miracle Whip with ketchup.}  Remember, mum’s the word.

It's yum-time!

Hatching up new flavors

I like to play with my food. Or your food.  Doesn’t really matter to me. Lately, we’re playing around a lot. We’re not going too far from home but stepping out a little bit.

Went to Beaumont a while back and had not one but two people come ask me about an Italian foods operation from Houston that is no longer in existence. Specifically, they wanted jalapeno lasagne. We didn’t make it. BUT NOW WE DO! From those two requests came our limited edition Roasted Garlic & Jalapeno Lasagne. I’ve got to tell you, this one might seem odd but I think it’s got staying power, especially once football season and cooler weather roll in and people are looking for filling, tasty, healthy food.

Because I run around in circles a lot, I completely rely on my amazing mom to be the wizard behind the curtain when it comes to ways to show off our latest creations. This was no exception. We had the lasagne hanging to dry and I told her about it. In less than 30 minutes, she came back with the recipe I’m posting today. I trust my mom more than anyone else in the whole, entire world.  So, when she gives me a recipe to try, you can bet two things as sure things: 1) I WILL try it, and 2) it WILL be good! This is no exception. I made the test batch here in the shop and fed it to the pasta posse. Granted, they like to eat, they love pasta and it was being served to them FREE by their BOSS, but they still ate every bite. They didn’t even ASK if they could have seconds. They polished it off (and Sean didn’t get any leftovers for dinner—so much for my plans of not having to cook that night. Dagnabbit!)

The jalapeno lasagne and linguine have a bit of a kick right now. Most of the time, I’ll put the heat at the middle of the scale, with our Roasted Habanero being at the top of the list, followed by Zesty Cajun and Smoky & Spicy Chipotle. But the intense heat and drought have brought us peppers that are noticeably hotter than those we got earlier in the season.

The extra heat there and the influx of Hatch MILD Green Chiles combined in my little brain to foster the love of our most recent creation. So, as of today, we have Hatch Green Chile Linguine.  This one is MILD, MILD, MILD. It also can carry the Hatch name because we used only real Hatch chiles from the Hatch Valley in New Mexico. (We’re still calling it Gourmet TEXAS Pasta!) I’m such a food nerd that I actually contacted folks IN Hatch to make sure it was OK to use the name. A friendly exchange of emails with Preston at Berridge Farms assured me we were on the right track, so Hatch is right there on the label. We’ll only have this one while it lasts because Hatch chiles are a limited-time thing. While they’re note around, we’ll keep playing with regular chiles to improve on what we’ve started (always looking to be better).

For info on Hatch Chiles from Berridge, go to hatchnmgreenchile.com/

hatchnmgreenchile.com/ 

The lasagne recipe is flexible, so have fun. Go play with your food!

Jalapeno Lasagne

Ingredients:

1 - 12 oz package Roasted Garlic & Jalapeno Lasagne, cooked according to package       directions

 1 LB chorizo, browned and drained WELL

 1 14 oz can crushed tomatoes

 2 blocks cream cheese, softened

 2 eggs, beaten

 2 pounds  shredded "Mexican" 3-cheese blend

ALTERNATE: If you can find it, use Kraft Cooking Crème (sort of a smooshy cream cheese) in Original flavor in place of the cream cheese/egg combination

Directions:   

Combine chorizo and tomatoes. (Just stir them in the skillet you cooked the chorizo in)

Stir eggs into cream cheese until smooth.

 Place a thin layer of meat mix in bottom of pan. Add a layer of noodles. Top with small dollops of cream cheese.  Then add a layer of shredded cheese.

 Repeat, ending with a layer of sauce topped with grated cheese. Add on a little asiago for a twist, if you'd like.

   Cover with foil. Bake at 375 for 25-30 minutes, until bubbly. Remove foil and cook another few minutes ‘til lightly browned. Rest 15-20 minutes before serving.

Until next time: Enjoy!

Julia vs well, basically, everyone else

            I LOVE food. You probably guessed that. Love to make it, play with it and sometimes remember to eat it. I also LOVE to read. Not surprisingly, reading about food ranks as one of the greatest pleasures I have in the zoobie-crazy days that define my life. I read Diane Mott Davidson mystery novels, cookbooks of all kinds, foodie magazines. heck, I even have a book titled “How to be a Foodie” as if I might not be heading into my 5^th decade of foodie-ness! Lately, I’ve had an epiphany of sorts brought on by reading works by and about Julia Child and books by Michael Pollan and others in that realm.

            Of course, I read “Julie & Julia,” and watched the movie more times than we watched Ratatouille! I’ve read Julia’s autobiography and am thoroughly enjoying her memoir “My Life in France” right now. Reading these works, I feel the joy of cooking. Not in the Rombauer style but with Julia’s voice ringing in my ears and the thought that she really thought we all could do this, and she was right! We CAN make wonderful food for ourselves and our families and those we turn into family through sheer love and willpower. Butter is not a demon and life’s too short for anything less than food that feeds body AND soul.

            I am happy when I read these works.

            At other times, I am reading books such as “Food Rules” and “The Omnivore’s Dilemma” by Michael Pollan. These books do not make me feel happy. They are important, to be sure, because they condense vast landscapes into digestible snapshots about how the food we eat gets to us. But they do not bring joy.  Perhaps there is something to the bliss of ignorance.

            Those who know me well will smile and nod as I acknowledge the truth that I am a person of extremes. I’m not known for being a middle-of-the-road kind of thinker.  So, I have this challenge: How to bring together the joy of Julia and the thought that my choices of food affect not only me but YOU?

            Happily, I have our farmer’s markets every week!  That means I can eat well, widely and wisely.  Whew!

            I think this week, we’ll enjoy the pork chops Sean picked up at our newest “regular” market, the Farmers’ Market at the Rim in San Antonio.  They look so lean, I plan to cook them in a combination of veggies I picked up from some of the other markets around, including the New Braunfels Farm to Market and the still-growing Pflugerville market on Tuesday. When I’m done, the vegetables and whatever sauce develops will go on top of Roasted Red Bell Pepper Linguine.  Oooh... maybe I should make extra veggies and get a head-start on an amazing vegetarian lasagna using the Roasted Red Bell Pepper Lasagne staring me in the face.   

            So, what’s cooking in YOUR kitchen?

Special request

For Pam O, and others on the Gourmet Texas Pasta Facebook page, here is Mom's cold pasta salad using Zesty Cajun Linguine. (It was called Spicy Cajun until last week, when I realized half of our products were called Spicy or Roasted something or other. I'm a better editor than that, so Zesty Cajun it is!)

Since this is Mom's recipe, I'll let it speak for itself because even as a simple recipe, I can hear my mother's voice in every line and somedays I still need to hear my Mom's voice. 

Enjoy!

RAGIN’ Cajun Pasta Salad

1 pkg Gourmet Texas Pasta Zesty Cajun Linguine, cooked, drained, cooled, chopped

hard salami, minced 8 oz

ham, minced 8 oz

provolone/mozarella mix cheese, diced or shredded, 8 oz

Set aside.

1 small jar cheap green olives

1 small jar kalamata olives

1 tiny can chopped black olives

4 or 5 cloves garlic

Whirl through the food processor

Pour on olive oil til moistened

Mix pasta, meat, cheese, tapenade.....chill...serve

Voila:  Muffaletta Pasta Salad!

Attack of the KILLER tomatoes

I love tomatoes. LOVE them. I also love my husband, Sean, who grows me tomatoes (I love him for other reasons, but that never hurts when he's standing in line for the doghouse!) Contrast this with my brother, Stoney, who wouldn't eat an unprocessed tomato (marinara, ketchup and salsa were OK) because he refused to "eat food still in the larval state."


This spring and summer, we've been admittedly neglectful of our yard and garden, so imagine my delight when Sean sauntered in one afternoon with a handful of scarlett red gems no bigger than the end of my thumb. We have no garden growing, but amid a patch of overgrown... let's call it grass...was a volunteer tomato plant creeping across the ground and laden with these yummy jewels. My mouth waters now just at the thought.

Then came the HOT HOT HOT and the teenaged son who cleared the lawn. He didn't touch the tomato plant but without their blanket of protection, they seem to have given up the battle for now. So, we bought farmer's market tomatoes. Good, good, good. And more than we could use in a couple of days so said son put them in the fridge. NOOOOOOOOOOOOOO!

Once they've been in the chillbox, 'maters lose flavor. (it's not just my opinion, I swear! Ask Alton Brown. He's on Twitter @altonbrown) So then I had a choice: Whine or recover?  I know when life gives you lemons you're supposed to make lemonade (or Lemon Pepper Linguine) but I had tomatoes and tomato-ade just sounded wrong.
I like the idea of sun-dried tomatoes but other than one version I had a decade ago in London, I've never been impressed with the reality of sun-dried tomatoes.
Brain clicking, I remembered something I read eons ago about preserving tomatoes by slow-roasting them. THAT proved to be a path to pursue. So, I roasted them, using the following recipe. To mock a certain teenager who uses the phrase "killer" to mock me, these are "killer."

KILLER TOMATOES


Little tomatoes (cherry, currant or grape work best)
whole unpeeled cloves of garlic (NOT HEADS, cloves)
Olive oil
Balsamic vinegar
Salt
Sugar

Bake at 225 degrees-- yes, I know it's summer and it's hot. Trust me. It'll be OK.

Halve the tomatoes longway, put them and the garlic in a bowl and drizzle on a tablespoon or so of extra virgin olive oil (I use Texas Olive Ranch oils most of the time. Like the oil and the people. http://texasoliveranch.com/)

---NOTE: at this point, I usually pull most of the tomatoes out and keep them pure. The rest get a dose of balsamic (also from Texas Olive Ranch), a spoonful of sugar and a dash of salt, just because.---

Put the tomatoes FACE UP and the garlic cloves on a wire rack set on a parchment paper-lined baking sheet. IF YOU DON'T HAVE A RACK, just put the tomatoes on the paper. Please don't go buy a rack unless you just know you really needed one all this time and this is your excuse to buy one.

Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left insiden. This could take more or less time depending on the size of your tomatoes and your oven. 

The first thing you're going to want to do it pop one in your mouth. DON'T DO IT. Those suckers are hot. Blow on it first, then pop it in your mouth. Then you can use your tomatoes right away or let them cool, cover them with some extra olive oil and keep them in the fridge. Use them with your favorite pasta, topped with just a bit of the olive oil (which is going to pick up incredible flavor), on a pizza, or just as a snack.

Oh, and those cloves of garlic? Squeeze them out, mash them up and spread on toasted French bread. Put one of those tomato halves on top and you've got yourself a fancy little treat.

One great sammich

Max and I went to Dripping Springs for the Dripping Springs Farmers Market yesterday. Taking a teenager to a market is always fun, especially one who has been a foodie FOREVER. Since we were early, we had time to eat. (Teenager, remember?) 

We passed on the usual suspects of fast food and listened to the recommendations of other vendors and the organizers and headed to Cafe 131. WHAT A FIND! The menu was long enough to be interesting but not overwhelming. Max chose a french dip with a Caesar salad instead of a plain green salad (foodie, remember?). I went with the club sandwich because, well, it had bacon on it. 

Max's sandwich was impressive, with real meat and lots of cheese. I guess it was good because I never got a bite of it, or the salad. And I never got a chance to snap a picture of it!

But if this was a competition, I'd be quoting Charlie Sheen: "WINNING!"

My sandwich was, I kid you not, five inches high! The ingredients were spilling out and, even as big as my mouth is, I could barely wedge this beauty in to take a bite. When I did, I knew why Max hadn't shared his sandwich. I knew I wasn't sharing mine, either. (But I did... I'm the Mom.)  I kept sneaking out of our booth to grab bites during the afternoon. I never did manage to finish it off. Max got HALF for dinner and was satisfied, so I guess we all won.

One more thing to note before I encourage you to go see the folks at Cafe 131: Max liked that sandwich so much he went back across the street and asked if they would make him one for dinner (it was still lunchtime, but we wanted to get one to go when we were done rather than let it sit all afternoon.) I'm not sure who "the girl chef" is that Max talked to but whoever you are, Girl Chef, you deserve a cape and kudos. Max's disappointment at not being able to get a late sandwich--thanks for trying--was more than tempered by his dealings with you. If there was ever a super-hero-worthy skill, being able to charm a sometimes-surly teenage boy while telling him you would NOT be feeding him is certainly at the top of my list. THANK YOU.

OK, now the pitch: If you are anywhere near Dripping Springs, or can make up an excuse to be near there, make the stop at Cafe 131. It's seriously worth the effort.

 http://www.cafe131.com/

One more toss: Since Max got a salad with his lunch, I got fries. Thanks to our friend Bill from Drippin' Sauce for ketchup with brilliant attitude to go with those fries. 

http://www.drippinsauce.com/ 

That's it for now. Going to Williams-Sonoma at Barton Creek Mall in Austin tomorrow (Saturday, June 16) for the Artisans Market. Going to make Lemon Pepper Chicken featuring our Lemon Pepper Linguine and using a bit of Texas Olive Ranch's Meyer Lemon Olive Oil. Come see us.

'Til next time: Enjoy!

Holy SMOKES! This is HOT!!!

I love it when other people love Gourmet Texas Pasta as much as we do. If you've got a minute, go check out this amazing blog from Dave DeWitt's burn blog that features fiery foods of all  kinds.

http://www.burn-blog.com/3496/habanero-pasta-from-texas-hell-yeah/
See us on Dave DeWitt's fiery food Burn Blog

Spring Salad, take II

I'm getting lazier. I admit it. The Kalamata Olive salad just got easier as a result. Instead of making a balsamic vinaigrette, just use bottled Greek dressing. Seriously. 

Orange ya glad?

Orange ya glad I didn’t say…

You know how an idea can sound good at one time and then seem really DUMB later on? You know. Things like teaching a knock-knock joke to a 4-year-old, or asking a 14-year-old what he wants for dinner. Dumb, right?

Yeah, I’m there. Especially with this whole idea of the festivals I set up for Gourmet Texas Pasta to attend in May and June. Big celebrations. Lots of people. Opportunity knocking. What’s not to love, right?

Well… see.. the thing is I made these plans in February, when I was wearing three shirts and two pairs of socks to keep warm.  NOT when I was scrambling for my diminishing supply of sleeveless shirts.

Over the Memorial Day holiday, we went to Rockport to the Texas Maritime Museum’s annual Wine Festival. It’s a well-run event and since that was Sean’s first-ever event selling pasta, it’s got a sentimental value to it. Had to go.

This weekend, we’ll be in Houston for the annual Houston Beer Fest, right downtown. Never been but we’ve heard great things about it and Sean thinks very highly of one of the vendor organizers, so off we go.

At the end of the month, we’re heading to Granbury for their July 4^th parade festivities. Never mind that it will still be June: That’s when the party is, so that’s when we go.

Yep… when it was 35 degrees outside, these all sounded WONDERFUL. Now, when the temperature is nearing 100 every day, I’m remembering what happens to pixies when they get exposed to heat and humidity: Pixies wilt.

To make myself seem even crazier, I point out the fact that we serve HOT samples, cooked on site at our events. That means 100 degrees,  99% humidity and a kettle of boiling water giving off even more steam.. DUMB.

So, say, the pasta mom and the pasta man, make COLD samples. Make pasta salad. I might not be smart enough to have had the good idea, but I’m smart enough to listen.

Even smarter? Letting Mom create the recipes. Seriously. I yelped for help and within an hour, I had five cold pasta salad recipes in my email inbox. So, far this one is my favorite. It’s had a lot of names, but I’m thinking truth in advertising is important. So, I’m going to call it Simple Orange Salad. Except for the pasta, everything in this can be found on the shelves of HEB (probably whatever grocery store you use) prepped and ready to use. How simple can it get? In fact, this salad probably can be made in less time than you just devoted to reading about it. 

Be prepared, though: We offered samples of this at recent events and sold out of SOS each time. This salad disappears almost as fast as it goes together. Enjoy!

SIMPLE ORANGE SALAD

*1/2 package Gourmet Texas Pasta

              Szechuan Orange Spice linguine, 

cooked, cooled and cut

*1/2 c. sliced almonds

*1/2 c. chopped dried cranberries

*1/2 c. cooked, chopped bacon

*1 small can mandarin orange sections, drained

*Asian Toasted Sesame salad dressing, enough to moisten to your taste.

Toss everything together, let it sit a bit and you’ve got a great COOL way to bring something different to the dinner table. Or to your next pot-luck. Enjoy.

And remember: Keep pasta weird!

Check this out!

Here's a link to the blog for The Culinary District, aka New Braunfels Farm to Market. That handsome man hanging pasta is my sweet pasta maker, Sean.
http://culinarydistrict.blogspot.com/

Spring SALAD DAYS

I’m always so happy when the farmer’s market start getting full again. Say what you want about Groundhog shadows, robins or even ads for swimsuits: Spring’s greatest sign for us is good stuff from farmer’s markets.

This quick and easy recipe goes together in a snap and had flavors we love. It’s enough for me for a light lunch. For Sean, it’s a great side dish alongside anything grilled.  

Ingredients

½ pkg Gourmet Texas Pasta Kalamata Olive Fettucine

6 Roma tomatoes, diced (or a similar amount of tiny cherry tomatoes, if you can find them locally. Yum)

1 small cucumber, peeled and diced

3 green onions, chopped

1/4 cup fresh basil, cut into thin strips

3 TBS extra virgin olive oil

2 TBS Balsamic vinegar

3 TBS crumbled feta cheese

Salt and pepper to taste

Directions

For this,  try to do your vegetable prepping first, then assemble the “dressing” (that means shake up the oil and vinegar with a little salt and pepper) while your pasta cooks. That makes everything go together really quickly.

Once the vegetables are ready, (I get the water boiling while I do the cutting up.) ,cook pasta according to directions, til JUST al-dente. Rinse with cold water to stop cooking process. Toss with a BIT of the olive oil dressing right away. Combine the cool pasta with the vegetables and crumble on the feta. Toss the rest of dressing on and give it one more stir.  Could this be simpler?

Feels like beach weather to me…

This warm weather has me thinking of the beach, which makes me think of swimsuits, which makes me think, “Ahhhh.. I think I’ll stay home and cook.” What is it about the threat of shopping for a new swimsuit that strikes fear into the hearts of the heartiest of women? I blame fluorescent lights, a refusal to tan during the winter and an unwavering belief that somehow I will defy the laws of physics and physiology and actually look like the women I see on TV.

I can’t change my short legs. Nor do I have an inclination to go tanning. This year’s swimsuit is going to look exactly like last year’s swimsuit (because it IS last year’s) and, face it, I’m not going to the beach anytime soon.

So, I have time to cook.

That doesn’t mean I don’t want to FEEL like I’m chillin’ and catchin’ the waves. I can fix that with the right food and mood, right?

So, this weekend, we’re taking Sunday off and I think we’re going to do what we tell our customers to do: Cook up some Roasted Garlic & Jalapeno Linguine, top it with some grilled shrimp and then top THAT with a little mango salsa. Jimmy Buffet in the background and I’ll be darned: It IS 5 o’clock somewhere! (And, yes, I DO have the appropriate shirt and flip flops!)

My guess is you know how to cook our delightfully zippy pasta. And grilling shrimp isn’t tough (just, don’t overcook them, please.) You can even buy mango salsa these days. (HEB carries one by the Cookwell brand but it’s more of a sauce than a salsa. I look for it in their fancy foods area because it comes in a tiny jar and it’s pricey.)

Homemade mango salsa is one of those things where the payoff is far greater than the time invested. (A foodie note: Did you know the Ataulfo mango variety we get here for 3/$1 is considered “primo stuff” by folks in the northeast? They pay more than $1 EACH for those little things. I once read they call our little golden friends “the champagne of mangoes.” Go figure!)

So, whip up some salsa, cook up some pasta, toss those shrimps on the barbee, crank up the tunes and find your own piece of Margaritaville. I’ll meet you under the palapa.

Mango Salsa

Ingredients
½ cup or MORE chopped, peeled mango

1/2 cup chopped pineapple (fresh is best but you can use canned if you must)
1/2 cup chopped red or yellow bell pepper
1 kiwifruit, peeled and cubed
1 Tbsp. minced red onion
1 Tbsp. seeded, minced Jalapeño (throw in more if you crave the heat)
1/4 cup minced fresh cilantro (you know I hate it, but a lot of you love it. Your call.)
3 Tbsp. minced pickled ginger (look in the Asian foods section of the grocery store. Or, use the little packets of it from your favorite Asian-themed fast food place like I do.)
2 Tbsp. fresh lime juice 

Directions
Toss everything except the lime juice together. Put it in a colander and put the colander in a larger bowl or on a plate (to catch the drips!) Chill. (You, and the salsa). In a couple of hours, toss the salsa with lime juice. Taste it. If you want, this would be the time to add in some salt. 
If you want a smoother sauce-like texture, smoosh some of the mix up with a fork.
Enjoy!

A Few of My Favorite Things to eat

            Do you remember the Julie Andrews movie “The Sound of Music?” I remember singing songs from that movie throughout my life. I particularly like singing about a few of my favorite things. The funny thing is, that song’s list and my list don’t seem to match. Maybe it’s the incurable foodie in me, but my favorite things tend to be edible! Family stories make me think this is something that’s been going on a LONG time.  Frankly, I don’t have any interest in changing it, either.

            A few of MY favorite edible things? Cheese. Shrimp. Garlic. Cheese. Pasta. Bacon. Mushrooms.  Artichokes. Cheese. Fresh herbs from my garden. Coffee. Sugar. Ice. Cheese. Fresh-baked bread. Butter—not and never margarine---BUTTER.

            I add things to my list and some things go away but there’s a core that sticks with me. Which is why one of my favorite foods is Pasta Carbonara. I’m pretty sure that combining pasta with bacon, garlic and cheese is proof of someone’s genius. Not mine, for sure. But someone has a special place in my version of heaven for inventing Pasta Carbonara. Just look at this recipe and see why this rates as primo comfort food (and has me humming show tunes around the shop!)

Ingredients

·   1 package Gourmet Texas Pasta, which you’ll prepare according to directions

·   Kosher salt

·   6 slices thick-cut bacon, cut into 1/2-inch pieces

·   2 tablespoons extra-virgin olive oil

·   3 cloves garlic, crushed

·   1/2 teaspoon minced fresh rosemary (You CAN live without this if you need to. Don’t go buy $4 worth of twigs and branches.)

·   1 or 2 red  jalapeno peppers, seeded and minced TO TASTE. (Use a dash of crushed red pepper flakes rather than go buy a fresh jalapeno, if that’s easier.)

·   3 large eggs

·   3/4 cup freshly grated parmesan cheese, plus more for garnish

·   1/2 cup freshly grated good romano cheese

·   2 tablespoons chopped fresh parsley

·   Freshly ground pepper

Directions

Before you ask, YES, combine the bacon in the pan with the other ingredients. It marries the flavors remarkably.

Bring a large pot of salted water to a boil. Combine the bacon, olive oil, garlic, rosemary, jalapenos and 1/4 cup water in a large skillet. Cook over medium-high heat, stirring occasionally, until the water evaporates and the bacon crisps, about 12 minutes. Discard the garlic. Add the cognac, if desired, and cook until it evaporates. Remove from the heat and set aside 1/4 cup bacon mixture for garnish.

Meanwhile, cook the pasta in the boiling water as the label directs. Mix the eggs, cheeses, parsley and 1 teaspoon pepper in a bowl. Drain the pasta, reserving 1/4 cup cooking water.

Return the skillet to medium-high heat. Add the pasta and toss until heated through, 1 to 2 minutes. Remove from the heat. Whisk the reserved pasta water into the egg mixture, then quickly pour over the pasta and toss to gently cook the eggs and make a creamy sauce. Garnish with the reserved bacon mixture and more parmesan.

It’s all so good and filling and yummy and.. Well, now I’m hungry. Off to the kitchen.

Remember, if you have any recipes to share, email them to me (pastapixie1@gmail.com) and I’ll gladly pass them on. Thanks

Time for a little spice?

Because it's an unusual flavor, I get a lot of questions about how to use Szechuan Orange Spice Linguine. The easy answer for me is to use it with a quick stir-fry. I've gotten a recipe from another blogger (Wendy the Weekend Gourmet) who makes a blood orange lo mein. (I'll see if Wendy will let me post that one here soon.) It uses salad bar veggies and a few quick twists for an absolutely yummy dish. Until I get her OK to post that recipe, take some time to read this one and then make it.


Some recipes deserve a second reading before you dive in. Since this is the result of "noodling" around in the kitchen on a recent rainy day, it has a couple of sets of tasks that can be done simultaneously. A first reading might help you if you're like me and like to go-go-go only to realize I've gotten to the end of one task and overlooked the start of the next one.
The end result of the effort here is a pasta salad you won't soon forget, and one that might just be a big hit at your next office pot luck! (Can you say "Employee of the Month?")

Szechuan Orange Spice Chicken Pasta Salad

•    12-oz package Gourmet Texas Pasta Szechuan Orange Spice Linguine.    

           Break your sticks into thirds. This will make your salad easier to eat.

• 2 boneless, skinless chicken breasts
• 1 lb fresh sliced oyster mushrooms from Kitchen Pride
• 2 TBS toasted sesame oil
• 1 large orange
• 3 stalks celery
• 1 bunch fresh cilantro
• Juice of 1 lemon
• Kosher salt, as needed

For the poaching liquid:

• 1 cup orange juice  
• 1 cup chicken stock 
• 2 TSP Chinese Five Spice powder  
• 1 TSP freshly grated ginger
• 2 TSP honey from Youngbloods Honey 
• 2 TSP soy sauce 
• Cayenne pepper,  to taste, if you want some HEAT

Poach chicken breasts in the poaching liquid, about 20 minutes. Remove chicken, cut into bite-sized pieces and put in fridge to cool.

While the chicken is poaching, cook pasta according to the package directions (cook in boiling salted water for 5-6 minutes, drain.). Usually, we don’t want you to rinse your pasta, but this time, we do. Rinse with cool water. Let stand at room temperature until time to use.

Once your chicken is out of the poaching liquid, strain about 2 cups of the liquid into a saute’ pan and reduce it by at least half. This will take some time, so move it to a back burner and keep it simmering while you cook the mushrooms. Don’t forget to stir your sauce occasionally! You will cook it down to about a runny barbecue sauce consistency.

Rinse the mushrooms well and chop off any tough stem parts. I know, it seems WRONG, but the tough stuff just won’t get tender enough to enjoy. Add sesame oil to a very large, very hot non-stick skillet. Add the mushrooms and DO NOT STIR!  The trick to cooking mushrooms is to use very high heat and allow them to brown on the pan. If you keep stirring them, you won’t get that luscious golden sear so stir them just enough to make sure they don’t burn. If you need a bit of salt, add just a touch of kosher salt at the very end. Once the ‘shrooms are cooked, cool them in the fridge (that chicken needs company, right?)

Next, chop the cilantro. Big, small, or NOT AT ALL. I’m not a big fan, so I skip it. Zest the orange.  Save the orange as well as the zest. String the celery and chop into pea-sized pieces.

In a large bowl, combine the cooled pasta, chicken and mushrooms. Add the orange zest, cilantro, chopped celery and reduced poaching liquid.  Mix. Taste. If you want, you can adjust the taste with a little salt, the lemon juice and/or some juice from the orange.  If you want a SPICY salad, add some chopped Serrano peppers. For a creamy salad, stir in some sour cream.

This salad, as is, will last for a good week in the fridge (if you can keep from eating it all at once) It’s great as a cold salad for lunches sure to make your co-workers envious. Remember: play with your food. After all, it’s your food, your palate, your choice.

Chef Roy has been good enough to share some of his favorite recipes for using the chocolate linguine we make and sell. We get so many requests that we had to share them with you. Here they are in his own words.

Enjoy! 

Chocolate Pasta:  Take out of the package just enough of the linguine for a dessert for however many of you that there will be.  Actually, about an ounce or so per person.  Cook in unsalted water about 6 minutes, drain and set aside.  Melt about 1 tablespoon butter per serving in a large pan, and then add about 3 tablespoons per serving of Frangelico, or Amaretto or your favorite liquor.  Heat until the butter is melted, swirl to mix with the liquor and then toss in the pasta.  Divide onto serving dishes and top with real whipped cream, then drizzle lines of chocolate syrup over the top.  Add a cherry, and this is the dessert to make you master of the kitchen anywhere.

Chocolate with Red Wine and Raspberry:  Take just enough pasta out of the package for however many servings you will need.  About an ounce per person is a good dessert.  Melt a half cup raspberry jelly in a saucepan with a half cup Merlot.  When melted add the cooked pasta and toss well.  Mound on a serving plate and top with whipped cream, a few fresh raspberries and drizzle some chocolate syrup over it.

Chocolate with Red Wine Fruit Sauce: Take just enough pasta out of the package for however many servings you will need.  About an ounce per person is a good dessert.  Take your favorite fruit (peaches, raspberries and strawberries are a great mix) and add your favorite red wine into a blender and blend until smooth.  Cook the pasta in unsalted water for 3 to 4 minutes, drain and plate.  Top with the wine fruit sauce, whipped cream, chocolate syrup and garnish with more sliced fruit. 

Chocolate and Orange Pasta:  Take just enough pasta out of the package for however many servings you will need.  About an ounce per person is a good dessert.  Drain one small can Mandarin oranges and reserve the juice.  Add an ounce of Cointreau to the segments and allow to marinate on hour or so.  Cook the pasta in unsalted water and drain.  In a small sauce pan add one tablespoon butter per serving and melt.  Add the reserved orange liquid and bring to a boil, reduce by half.  Add an ounce or so Cointreau per person, add the pasta and toss well.  Plate, add the orange segments and top with whipped cream.

Chocolate Pasta with Fruit Sauce:  Take out of the package just enough of the linguine for a dessert for however many of you that there will be.  Actually, about an ounce or so per person. In a blender, blend some fresh raspberries with some half and half.  Or alternatively use some raspberry jam, or any jam or fresh fruit of your choice.  And of course you can always add a bit of Chambord or Creme de Framboise to enhance that overall good feeling.  Pour over the plated cooked pasta and add a dollop of real whipped cream.

We have the best friends!

I love being out and about at the markets every week. I get to be out in the fresh air, enjoy the sunshine and shop for food (one of my favorite activities!) The best part, though, is hanging out with cool people. We have great friends we learn a lot from. And learning is another of my favorite activities. Learning about food is nigh on NIRVANA!

One new friend who shared a killer recipe with me is Janna. We met at Lakeway Commons Farmers Market on a recent Sunday. Janna like our pasta and she also stops in to see Rob from Hannahleigh Farms (hard to miss him since he's our next-door-neighbor and has INCREDIBLE green goodies). Janna created and shared this recipe with me. Enjoy! And if you ever meet Janna, tell her thanks.

Spinach Basil Garlic Fettucine with Scallops and Sauteed Kale
Sauteed kale and mushrooms can be served over the pasta or as a side dish. Serve with crusty bread.

12 oz Gourmet Texas Pasta Spinach Basil Garlic Fettuccine

1-½ lbs frozen scallops
½ cup white wine
2 Tbsp capers, drained
1-½ lbs kale, stems and leaves coarsely chopped
12 oz mushrooms, sliced (baby bellas are best)
3 Tbsp olive oil
3-4 cloves garlic cloves, chopped
½ cup vegetable stock
2 Tbsp Red wine vinegar
sea salt and pepper to taste
shredded parmesan cheese

• Thaw frozen scallops in cold water per package directions.

• Coarsely chop kale and garlic. In stock pot, saute garlic in olive oil until fragrant. Add baby bella mushrooms; saute 5 minutes. Add chopped kale, vegetable stock and red wine vinegar. Toss to combine; cover and cook for 5 minutes. Remove cover and cook until liquid evaporates. Add sea salt and black pepper to taste.

• Place scallops in large skillet and cover with dry white wine. Cook on low until scallops are done (do not overcook). Add capers and warm for 1-2 minutes. 

•  Prepare pasta according to package directions. Drain and toss with olive oil, sea salt and pepper + other seasonings to taste.

• In individual pasta bowls, layer sauteed kale and mushrooms over pasta. Top with scallops in wine sauce and sprinkle with parmesan cheese as desired.

Mmmmmmmmmmmushrooms

I love mushrooms. I mean, seriously LOVE mushrooms.  You can make all the jokes you want about fungus, toadstools, growing them in the dark and feeding them, welll, whatever:  I don’t care. I’ll keep eating them.

So I am always excited when I see my friends from Kitchen Pride at our local farmers’ markets. (Barton Creek Farmers’ Market is a pretty good bet.)  I love to see the portabellas, crimini, buttons. My juices start flowing and I know that my week will be filled with earthy goodness.

One of my favorite ways to combine pasta and mushrooms is this super-simple concoction borne of my fondness for each of the ingredients.

Saucy MMMMmmmmushrooms and Artichokes

2 shallots, minced

1 lb sliced Kitchen Pride Mushrooms

1 can artichoke hearts or bottoms, rinsed well and cut into chunks

Butter

Olive oil

Half and Half or heavy cream

Salt to taste

1 package Gourmet Texas Pasta (Wild Mushroom or Artichoke Heart)

Saute’ the shallots in butter and oil until softened using a large skillet over medium heat. Turn up the heat and add mushrooms to the hot skillet. Make sure not to crowd the skillet and don’t turn the mushrooms til they start to get golden edges. Turn them once so both sides get beautiful.  Then stir in the artichokes.  Reduce the heat.

While the mushrooms are cooking, get your salted water boiling so you can prepare your pasta as directed. (6minutes in boiling salted water).

When I drop the pasta in the water, I pour about ¾-1 cup of half & half or cream into the skillet (remember that heat is low-medium now) and stir it and reduce it while the pasta cooks.

When the pasta is done, the sauce should be thickened slightly. I drain the pasta and drop it right into the skillets with the creamy mushroom mix. Toss.

The first time I made this, I started tasting it to make sure it was “just right” and totally forgot Sean was outside grilling steaks. Ooops. Nowadays, it’s a full meal for me more often than it’s a side dish.

Look for these fabulous mushrooms at local markets. The website for Kitchen Pride is http://www.kitchenpride.com/

Peace, love and pasta,
Kim
aka the Pasta Pixie

Curry? It's hot. It's cool. It's so good! And this one is Vegan friendly

Here's a true story: When Sean and I went on our honeymoon to Fiji, we stayed on an old coconut plantation and our meals were part of the package. Each morning we told the staff which of three dinner options we wanted that night. Good plan for the resort and it took the pressure off us because we didn't have to make any decisions after a long day on the water or in the mountains. It was a beautiful system, except for one thing: CURRY NIGHT! Somehow, Curry Night came twice a week, and we stayed there for 11 days, so we got LOTS of curry. And we hated it. Don't know what it was, but it did not appeal.
Fast forward and we're selling SPICY RED CURRY AND COCONUT FETTUCINE!
How does something like that happen? Easy: Curry isn't one flavor. It's a combination and the combination varies from place to place. It isn't that we didn't like curry: We didn't like THAT curry.
This week, I've used my friends as guinea pigs to test a vegan-friendly, full-meal dish that took advantage of the curry and coconut flavors. Since my friend Dawn --who loves curry and loves me enough to tell me the truth-- loved this, I feel confident sharing this recipe with you.

Oh, and the farmer's market connection? The mushrooms come from Kitchen Pride. Look for them at Barton Creek and other markets in the area. I got the scallions, cabbage and carrots at Barton Creek, too.

Red Curry Coconut Pasta

Ingredients

• 1 package Gourmet Texas Pasta SPICY RED CURRY AND COCONUT FETTUCINE,  (COOKED AL DENTE, according to package directions)

• 1 TBS vegetable oil
• ½ c. stemmed and sliced Kitchen Pride mushrooms
• 1 one-inch piece of fresh ginger, grated
• 1 small shallot, finely diced
• 1 TBS red curry paste
• 1 15-ounce can unsweetened coconut MILK, stirred
• 1 cup Napa cabbage cut into long thin strips (chiffonade, if you insist)
• 2 medium carrots, julienned (more strips)
• ½ block of extra-firm tofu, large dice
• ½ TBS honey
• 3 green onions (scallions) GREEN part only, sliced on a bias
• Juice of ½ lime
• Chopped cilantro for garnish
• Salt and pepper if you must (I didn’t use any!)

Preparation

• Heat the oil in a small saucepan over medium heat. Cook the mushrooms, ginger and shallots until soft,  about 3 minutes.
• Stir in the red curry paste and cook for about 1 minute.
• Whisk in the coconut milk and then add the cabbage, carrots and tofu and cook about 5 more minutes.
• Remove from the heat and stir in the honey, lime juice, scallions (and cilantro if you are using it—I never do.)
• Let cool slightly then toss with the noodles.