Sunday, May 14, 2017


5-14-17   PENNE WITH ARUGULA AND WHITE BEANS





Ending a beautiful day in a Lowertown way.  Lee and Dee stopped by to chat with Patience who was working in the front garden.  Of course the neighborly thing to do was to share a glass of wine on the porch, followed by dinner. The challenge was what to serve, and once again, Patience’s porch garden came to the rescue.

INGREDIENTS:
1.     Penne pasta
2.     Fresh Arugula, coarsely chopped
3.     Olive Oil
4.     Garlic, Onions and Celery
5.     Pancetta, diced
6.     Sun dried tomatoes in olive oil  coarsely chopped
7.     Great Northern Beans – I can, drained
8.     Fresh oregano, thyme, basil, and Rosemary
9.     Toasted panko

PROCESS:
Cook the pancetta in olive oil, then add the onion, celery, and garlic, and cook until soft.  Add the beans, herbs, and tomatoes and cook over medium-low heat.  While the pasta is cooking, add the arugula to the sauce and continue cooking over low heat.  When the pasta I done, mix it into the sauce in the same pan, adding pasta water if it is too dry.

Serve sprinkled with the Panko.

COMMENTS:
The pasta, accompanied by one of Patience's salad of fresh greens made for a delightful dinner.
Everyone considered this a success.  I’m inclined to agree with them.



Thursday, May 11, 2017

5-10-17 PASTA WITH MIXED MUSHROOM/SUNDRIED TOMATO SAUCE






                   

INGREDIENTS:

1.     Leek – thin slices
1.     Celery
2.     Garlic crushed
3.     Olive Oil
4.     Mixed mushrooms
5.     Sundried tomatoes in oil – coarsely chopped
6.     Dry white wine
7.     Fresh lemon juice
8.     Fresh parsley and sage oil – coarsely chopped
9.     Toasted Panko

PROCESS:

Cook the leek and celery in the olive oil until soft.  Add the garlic and continue cooking for about 2 minutes before adding the mushrooms and tomatoes.  Cook over medium-high heat, stirring frequently, until mushrooms begin to brown.  Add splash of wine and allow to cook off before adding fresh lemon juice (about half of med. Lemon).  Lower heat and simmer for 1-2 minutes then add the herbs. 

While the pasta is cooking toast the panko in butter in a small skillet on the stove top and remove when it begins to turn golden.

Add the pasta (recommend one of the shaped pastas) to the sauce; mix well, (add pasta water if needed) and serve, sprinkled with panko.

COMMENTS:

Patience and I give this a 20 on a scale of 10!  I think it was a perfect combination of ingredients, but it was the fresh parsley and sage and the toasted panko instead of cheese that gave it that little extra oomph.  We will serve this the next time we have dinner guests.