This weekend shall be a fine one. We have three glorious days to celebrate friends, love, happiness, and health. I shall eat a fair share of s'mores, remember to bring my thermal underwear, and pray to the weather gods, if they could be so kind as to keep the rain to themselves. This weekend we are camping in the Olympic Park, if the weather permits. I will show my sister the temperate rainforest, the Sitkas, and the Hemlocks. There is a possibility we may join the Twilight tour, and drive down the eerie roads in Forks. As I sit here an type, I am mildly regretting that I told you that piece if information.
It shall be a self-indulgent weekend. To kick things of, I'd love to share a recipe for a creamy self-indulgent pasta, for all the risk takers out there. Pappardelle a thick noodle, soft and silky, a great choice for soaking up a nice creamy sauce due to its increased surface area. The name derived from the verb pappare, in Italian, meaning gobble up. These noodles are very sturdy and hold their shape well. I purchased a pack at Trader Joes, but I am sure they are extra delicious if made from scratch - I'm still crossing my fingers for a pasta attachment for my stand-mixer. Last time I tried to hand-roll my own pasta, after a tweaked shoulder and a few glasses of wine, I was left with a thick sheet of dough, worthy only to the compost.
A left-over package of cream cheese from the cheese festival last weekend, made an excellent base for the sauce. Some beautiful mushrooms, hearty and flavorful, cooked to perfection with some oil and garlic. The aromatic flavors from the garlic seeping into every nook and cranny. A red pepper to add crunch and a touch of color. Lemon zest and fresh parmesan cheese, a perfect combination. This meal is best enjoyed with a glass of white wine, something of the pinot variety. A glass of wine and a bowl of pasta. Could life get any better than this?
MUSHROOM PAPPARDELLE PASTA WITH A GOAT CHEESE CREAM SAUCE RECIPE
serves 4
INGREDIENTS
4 cups pappardelle egg pasta, cooked
3 tbsp olive oil
2 garlic cloves, pureed
1/2 red pepper, finely chopped
1 portobello mushroom, sliced
4 shiitake mushrooms, sliced
1/4 cup dry white wine
1 cup vegetable broth
1 tsp cornstarch
4 oz soft goat cheese
1 tbsp butter
salt and pepper to taste
2 oz fresh parmesan cheese, grated
1/2 lemon, juice and zest
Bring a large pot of water to a boil. Add a pinch of salt and the pappardelle pasta. Cook for 10 minutes or until al dente. If you are using a non-egg pappardelle, you will need to boil for a couple of minutes longer.
In a large frying pan or wok, fry the garlic in oil until light brown, on medium heat. Add the sliced mushrooms and diced pepper. Fry until the mushrooms have become soft. Remove the peppers and mushrooms from the pan and set to the side on a plate.
Immediately add the white wine to the same frying pan. When it has reduced by half add the vegetable broth.
In a small bowl, mix the cornstarch with cold water to create a slurry. Add the mixture to the frying pan, while stirring with a wire whisk. Add the goat cheese, butter, and salt and pepper to taste. Continue to cook, whisking to prevent lumps, until the sauce thickens.
Once the sauce has thickened, drain the pasta and add it to the sauce, followed by the mushrooms and peppers. Mix all the ingredients together and then add grated cheese, lemon juice, and some lemon zest for flavor. Serve warm.
