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