So I had a bad day today. Nothing major happened, just one of those days when everything seems, well, just so damned far out of reach. So after finishing the “day job” work day (which included a conference call at the end of the day) I was just kinda over it. I moped around the house for a little while, took a shower and watched “Chef Wanted” (Anne Burrell’s new show) and at 8:30pm, I put my Badass panties on, stopped feeling sorry for myself and went to the kitchen to cook some fresh pasta. Call me crazy, but nothing snaps me out of a bad mood and back into Badass mode like cooking a good meal. So what if it’s 8:30pm on a Monday night, right? One hour later, I had one pound of freshly made pappardelle, two fresh sauces and one very happy hubby. Since not everyone has access to a pasta maker, I’m posting just the sauce recipes for now.
Now, I am highly allergic to mushrooms, so I couldn’t try the mushroom sauce, but by the yummy noises coming from the hubs and the clean plate (and I mean sparkling clean-I think he licked it clean when my back was turned) I can safely say that it was good. My latest obsession is heirloom tomatoes, so I used a nice one I got at the farmers market on Saturday, along with some Bosky Acres goat cheese for my pasta. Yum! Give these two a shot-they are super quick and simple to prepare and whether you are using fresh or store bought pasta, these sauces will guarantee smiles and yummy noises.
Mushroom Ragout in Brown Butter Sauce
Take 2 cups of mushrooms (I used mostly oyster and threw in a few criminis) and slice/break them apart (I slice the criminis and just break apart the oysters) In a saute’ pan melt one stick of butter over medium high heat with 3 finely chopped sage leaves, 4 sprigs of finely chopped lemon thyme and one smashed clove of roasted garlic until butter browns (about 2 minutes) add the mushrooms and cook on medium heat until mushrooms are tender, about 3 minutes. Add 1/4 cup of bechemel sauce (you can substitute heavy cream, but make sure you heat it up before adding it to the pan) and about 1 TBS of vodka. Add a pinch of salt and a bit of freshly cracked pepper and cook for 1 minute. Serve over your favorite pasta and enjoy!
Heirloom Tomato and Goat Cheese Sauce
1 medium-large tomato, 1 clove of roasted garlic (smashed), 6 large basil leaves, two small sprigs of lemon thyme, 2 ounces of goat cheese, pinch of salt and a splash of citrus vodka. Cube the tomatoes. Cut basil in a chiffonade (stack the leaves. roll ’em up and then slice the roll in thin ribbons) Finely mince the thyme. In a saute’ pan, add a bit of olive oil and heat on medium high. Add the garlic and cook for 30 seconds. Add the tomatoes. Cook for 1 minute. Lower heat to medium. Add the thyme and goat cheese. Cook, stirring, till the cheese melts and incorporates into the tomatoes. Add a pinch of salt and a splash of vodka (about 1 tablespoon). Cook for 1 minute and remove from heat. Add basil, toss to combine and serve over your favorite pasta 🙂
See how easy that was? And for those of you who can’t wait to try making your own pasta, don’t worry…a webisode is coming…
Until next time…
Have fun and be Fearless!