Spaghetti with Bacon, Mushrooms, & Herbs

This dish is kind of a liar.

Oh sure, it drew my attention because it has bacon in it.  Uh, hello!  Everything is better with bacon.  Plus I wanted to play around more with mushrooms and my herb garden is exploding so making this was really no-brainer.

I was expecting a simple dish.  An easy, humble plate of pasta to serve my kids after a long day of playing and running around.

Easy? Yes.  Humble? HA!!  Since when is rich, flavorful, worthy-of-having-company-over yumminess ever humble??

Spaghetti with Bacon, Mushrooms, & Herbs
Recipe adapted from Food Network Magazine
Prep time: 10 minutes   Cook time: 20 minutes

3-6 slices thick-cut bacon, cut into 1/2-inch pieces [NOTE: if you use 6 slices, drain off some of the bacon grease before adding the onion]
1 large onion, finely chopped
3 cloves garlic, minced
Pinch of red pepper flakes
1 tsp salt
3 tbsp tomato paste
12 ounces mushrooms, sliced [NOTE: I used cremini mushrooms because I like their beefy flavor]
2-4 tbsp red wine
1 cup pasta cooking water, divided
12 ounces spaghetti
2 tbsp butter
1/4-1/2 cup chopped fresh herbs [NOTE: I used basil, parsley, and a little oregano]
Grated parmesan cheese, for topping (optional)

1.  Bring a large pot of salted water to a boil. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until it begins to brown, about 5 minutes. Add the onion, garlic, red pepper flakes and salt and cook, stirring occasionally, until the onion is soft, about 5 minutes.

The onions and garlic just MELTED into the sauce.

2.  Add the tomato paste and cook, stirring, until the mixture is brick red, about 3 minutes. Add the mushrooms and cook until they begin to brown, about 3-5 minutes.

I love that deep red color

3.  When the water boils, add the pasta and cook until al dente, about 6 minutes. After a couple minutes, scoop out a cup of the pasta water.

4.  Splosh the wine into the skillet with the bacon and mushrooms and let the alcohol cook off a minute.  Add about 3/4 cup of the pasta water to the skillet with the sauce; stir and bring to a low simmer over medium heat.

Let it thicken a minute or two while you drain the pasta.

4.  Make sure you have about 1/4 cup pasta water left, then drain the pasta and add to the skillet along with the butter and herbs. Cook, tossing, until the pasta absorbs some of the sauce, 1 to 2 minutes. Add the reserved pasta water to loosen, if needed. Divide among bowls and top with cheese.

My goal was about 2 tbsp parsley, 3ish tbsp basil, and a little bit of oregano.

This dish is rich. It's flavorful. It is so gloriously decadent.  I almost felt guilty that it turned out so well, tasted so fancy and fabulous, yet easily came together in under 30 minutes.  I love when supper comes together so beautifully AND quickly! 

Creamy Skillet Penne with Broccoli and Sausage

One of the things I love most about recipe-sharing is that you acquire some that, had you just seen them in a cookbook or magazine, you wouldn't normally have made it.  But when it comes recommended by a fellow trusted cook, suddenly you give the recipe a second glance.

Thank you, Trusted Cooks, for expanding my horizons!

Creamy Skillet Penne with Broccoli and Sausage

Recipe from my mom, who I think got it from Cooks Magazine

Prep time: 15 minutes   Cook time: 20 minutes  

1 lb hot or sweet Italian sausage, casings removed

1 onion, chopped fine

1 red bell pepper, seeded and sliced thin

8 ounces whole wheat penne (about 2 ½ cups)

3 garlic cloves, minced

¼ tsp red pepper flakes

1 cup wine

2 cups low-sodium chicken broth

½ cup heavy cream (or use your son's whole milk, that works fine too)

8 ounces fresh broccoli florets*, cut into 1-inch pieces

½ cup grated Parmesan cheese

1 tbsp finely chopped fresh basil

2 tsp balsamic vinegar

Salt & pepper to taste

*One large head of broccoli should yield about 8 ounces of florets.  Alternatively, bags of cut broccoli florets are available in the produce section of most supermarkets, or you can package your own at supermarket salad bars.

1.  Cook sausage in large nonstick skillet over medium-high heat, breaking up pieces with wooden spoon, until no longer pink, about 5 minutes.  Drain sausage on paper towel-lined plate.

I used a really mild sausage since I was feeding this to little ones

2.  Cook onion and bell pepper in sausage fat until softened, about 8 minutes.  Add penne and cook, stirring often, until pasta is lightly toasted, about 3 minutes.  Stir in garlic and pepper flakes until fragrant, about 30 seconds.  Stir in wine, broth, and cream and bring to boil.  Reduce heat to medium, cover, and simmer, stirring occasionally, until pasta begins to soften, about 8 minutes.

Red wine gives an interesting pink color.  But white wine is good too!  Use what you have.

3.  Add the drained sausage back into the skillet and stir.  Arrange broccoli on top of pasta and continue to cook, covered, until broccoli is bright green and tender and pasta is al dente, about 8 minutes.  Off heat, stir in Parmesan, basil, and vinegar.  Season with salt and pepper.

I love fresh broccoli.

According to all the cooking rules in my head and in my home, I never should have made this recipe.  For one thing, the ingredient list is just a little longer than I'd prefer.  Plus I don't usually cook a whole lot with italian sausage.  Nothing against it!  There are several things I make that I really like it in.  But it's not a go-to meat for me.  And the final strike against this recipe is the bell pepper.  Rob hates bell peppers.  Passionately.  I know, it hurts my cooking soul a little.

But when I spent that week at my mom's last month, she made this one night for dinner.  I inhaled firsts.  I savored seconds.  And I briefly contemplated thirds before my stomach posted a "No Room Left in the Inn" sign.  It suddenly didn't matter to me that it had peppers in it; I had to have this recipe.

And though I miss Rob whenever he's on a business trip or working late, my taste buds totally celebrate the opportunity to savor flavors I don't normally get.  Yum!!

Pork Chops in Wine

I think I'm still in shock over this one.  Even though this is a recipe from my own childhood, I guess I just expected that my resident Picky Eater (Gavin) would hate it.  Not so!  He loved it!  He ate everything I gave him without any prompting whatsoever.

He even ate the leftovers!!!

Wow.

Pork Chops in Wine
Recipe from my mom
Prep time: 20 minutes   Stove Top Time: 15 minutes   Oven Time: 1 hour, 30 minutes

4 pork chops, preferably bone-in (keeps the meat juicier)
1 cup flour
Salt and freshly ground black pepper
4 tbsp butter
1 medium onion, sliced
1 (8oz) container cremini mushrooms
2 tsp soy sauce
1 cup of wine (red or white, whichever you have on hand)

1.  Melt the butter in a large skillet over medium high heat.  Preheat the oven to 350.

Didn't mean to but I bought the most GIGANTIC chops I've ever seen.

2.  Season the flour generously with salt and pepper.  Dredge the pork chops in the flour mixture, shaking off the excess.  Lightly brown the chops in the buttered skillet.  Set the browned chops aside in a baking dish.

See?  They're huge.

3.  Prep the mushrooms however you like: sliced, run through the food processor, quartered, etc.  Once the pork chops are browned, add the onions and mushrooms to the skillet and saute until the onions are softened and the mushrooms are browned.

Mmmmm...onions cooking in pork fat.

I sent my 'shrooms through the FP.  Sliced is AMAZING though!

4.  Spread the onions and mushrooms over the pork chops in the baking dish.  Mix the soy sauce and wine together and pour over the pork, onions, and mushrooms.

Ready for the wine!

5.  Cover the baking dish with foil and bake for 1 1/2 hours.

At the end of all this browning, sauteing and baking, which I know is a lot, you will have the most tender, falling-apart chops that truly will melt in your mouth.  This actually was the first time I'd made these for Rob, so it's been even longer since I'd eaten this dish myself.  I'd forgotten how good it is.  Does it take a while to put together?  Yes, I won't lie to you about that.  The meal worth all the effort?  YES!!!

And yes, my Carnivore Baby also inhaled this. ;)  Leftovers too.  This is a winner!

Marinara Sauce

As we approach Garden Season, I have this maniacal intention of planting four different kinds of tomatoes in our tiny yard.  Plus green beans.  Plus herbs.  Oh and you can't forget about the raspberries.  Anyway, if all goes well, we should be DROWNING in tomatoes within a few months.  I'm sure when that time comes I'll question my sanity.  Until I reach that point though, I'm having fun and keeping my eye out for different tomato recipes.

Does it get any more tomato-y than marinara sauce?  Here's one that I can use one of my favorite ways to cook tomatoes, and I think this will be my new go-to sauce.

Marinara Sauce
Recipe adapted from my mom

4 tbsp extra virgin olive oil
1 medium onion, thinly sliced
3 cloves garlic, sliced
3 cups tomatoes, seeded, peeled, and chopped, OR 1 (32oz) can Italian plum tomatoes
2 tbsp fresh basil OR 1 tsp-ish dried basil
1 tsp salt
1 tsp freshly ground black pepper
1 tsp sugar
1 (6 oz) can tomato paste
6 oz red wine
1/4 cup grated Parmesan cheese

1.  Preheat a large pot over medium-high heat; add oil.  Saute the onion and garlic until softened.

2.  Add the tomatoes and crush with a wooden spoon.  Add basil, salt, pepper, sugar, tomato paste, and red wine.  Bring to a boil; reduce heat and simmer 30 minutes, covered.

The best part about sauces is not needing to measure exactly.

3.  Taste the sauce to adjust the seasonings if necessary.  Also, if you have someone in your family who doesn't care for visible tomato, onion, and/or garlic chunks in their sauce, you can puree it using a blender, food processor, or immersion blender at this time.

My finicky 4 year-old would not like the chunks.  Hello immersion blender!

4.  Add Parmesan cheese and mix thoroughly.  Simmer another 10 minutes.

Love that the cheese is mixed in.

I L.O.V.E.D the flavor of this sauce!!  And even though I blended this to get rid of the chunks (no way Gavin would have eaten it otherwise), it would be fantastic left as is with it's golden garlic disks and lovely onion strands.  In some ways, it tasted like a marinara I might get at the store, but with 1,000% more flavor!

Rest assured I'll be making this again, in spades, to can and enjoy all winter long!!  Not only is this yummy on simple pasta, this would be totally awesome in casseroles, as a pizza sauce or dip, or any way you like to use marinara sauce.

Beef Burgundy

This is it.  THIS is my victory recipe.  This is the one where I was dancing around the kitchen singing "Weeeeee are the chaaaaaaampions my frieeeeend!!!"

Wondering why?

When most people say they don't like a particular food, it's generally a single ingredient.  For as long as I've known Rob, he has despised two complete dishes: Beef Stroganoff and Beef Burgundy.

And that's ok.  I respect that.  God knows there are a number of foods I don't like.  That early in our relationship, I wasn't too much into cooking yet so I didn't really know what was in either one, and accepted that these would never grace our dining room table.  Until I saw a recipe for Beef Burgundy.

How, I asked myself, is it possible that my Committed Carnivore despises a dish where tender bits of beef are cooked for hours in an entire bottle of red wine???  Rob had no answer for me, but continued to insist that he'd never eat it.  Oo, I sense a CHALLENGE!!!

I bided my time.  For YEARS I waited for the right recipe, the right time.  Yay for me that once I found that recipe, the perfect time was right around the corner!

Beef Burgundy
Recipe adapted from Tyler Florence

4 bacon slices
3-4 lbs beef stew meat
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup Cognac
1 bottle dry red wine, such as Burgundy
1 3/4 cup low-sodium beef broth
2 tbsp tomato paste
1 fresh rosemary sprig
1 tsp dried thyme OR 8 fresh thyme sprigs
2 bay leaves
4 garlic cloves, chopped
1 lb cremini mushrooms
2 cups frozen pearl onions, thawed
Pinch sugar
2 tbsp unsalted butter
Fresh flat-leaf parsley, chopped, for garnish (optional)

1.  Put a large Dutch oven over medium heat. Add the bacon and cook until crisp. Remove it to a paper towel; crumble when cool and set aside to use for the garnish. 

Julia Childs Tip: pat the meat dry before seasoning.

2.  Season the beef with salt and pepper. Add the beef to the pot in batches. Fry the cubes in the bacon fat until evenly browned on all sides, about 8 to 10 minutes. Remove from the pot to a plate.

Do NOT crowd the pot!!

3.  Return the browned beef to the pot and sprinkle the flour over the meat; stir to make sure everything is well coated and there are no lumps.  Pour in the Cognac and scrape up the flavorful bits in the bottom of the pan. Cook and stir to evaporate the alcohol.  Pour in the red wine and beef broth; then add the tomato paste and herbs. Stir everything together and bring the mixture to a simmer. Cook until the liquid starts to thicken and has the consistency of a sauce; this should take about 15 minutes. Cover the pot, reduce the heat to low, and simmer for 1 hour.

The. Whole. Bottle!!

4.  While the beef simmers, finely chop the mushrooms in a food processor (if you're a Mushroom Person, you can slice or quarter the mushrooms).  Uncover the pot and add the mushrooms, garlic, and pearl onions, along with the pinch of sugar to balance out the acid from the red wine.  Season with salt and pepper.  Turn up the heat slightly and simmer for 30-45 minutes longer, until the vegetables and meat are tender.

If you like mushrooms, quarter, slice, or leave them whole instead.

5.  Remove the bay leaves and rosemary sprig (and thyme sprigs if you used fresh).  Stir in the butter to finish up the sauce.  Sprinkle with chopped parsley and the reserved crumbled bacon before serving.

A little butter at the end adds a luxurious shine to the sauce

The absolute second I saw this recipe, I knew... I knew I had Rob.  How on earth could my guy NOT enjoy a dish that STARTS WITH BACON, the beef cooks in bacon fat, and uses TWO kinds of alcohol I know he loves.  Sure, there are mushrooms in it but by using a good quality mushroom and chopping them finely, they pretty much melt into the sauce and amp up that beefy flavor.  Oh yeah, his taste buds were in for the shock of their lives!

I've heard that Beef Burgundy is often served over egg noodles.  I've never really understood that one so I chose to serve this with some fluffy mashed potatoes.

p.s. In case I haven't been obvious enough about it, yes, he loved it!