Creamy Spinach Ricotta and Mushroom Linguini

We are five days into February and so far it’s been a mixed bag of tricks with peaks and valleys.

Most of which had to do with that damn adorable fluffball, Junior.

Saturday, we had Wes’s sister, brother-in-law and nephews over for dinner to meet our kitty. I was fairly confident she was going to freak out and hiss at a child at least ten times in an evening.

Contrary to what I was expecting, Miss Hiss was perfectly pleasant and allowed lots of little petting and only managed to squeeke out one or two facial and verbal spasms.

Wes and I saw a light at the end of the tunnel to domestication. But my car broke down in the middle of that tunnel Monday morning when Junior freaked out on her trip to the vet to get spayed and bit my finger. Landing me in the doctors office this morning with a sweet infection.

Cooking with a swollen left index was a struggle, but I banged it out and it was damn tasty. This is a deconstructed version of the mushroom ravioli I served up a while back and it was just as tasty in a small portion of the time.

You will need…

¼ lb shitake mushrooms, stemmed removed and sliced

½ lb crimini mushrooms, stemmed removed and sliced

1 tablespoon olive oil

6 slices pancetta, roughly chopped

3 garlic cloves, finely chopped

2 large shallot, roughly chopped

1 tablespoon fresh thyme, chopped

4 cups spinach, plus extra if you would like some wilted spinach in your pasta

1 cup ricotta

1 lb dried linguini

¼ cup Parmesan cheese, freshly grated

Salt and pepper to taste

Start by boiling a large pot of water and cooking the pasta to the package instructions. Make sure to reserve 1 cup of the pasta water.

Heat the oil in a large pan over medium high heat. When the oil is hot, add in the pancetta and cook until you have rendered out some of the fat. About 5 minutes.

Toss in the mushrooms and shallots and cook until the shallots soften, about 8 minutes.

While the mushrooms and shallots are cooking, blend the ricotta and 4 cups of spinach in a blender or food processor.

When the shallots have softened, toss in the thyme and garlic and cook until the garlic is fragrant. About 1 minutes. If you want to add some fresh whole spinach in, now would be the time. Stir it in until slightly wilted. 

Season the mixture well with salt and pepper and stir in the cooked pasta and the ricotta and spinach mixture. Pour in the reserved pasta water while stirring until the pasta is coated. 

Serve hot with Parmesan and fresh ground pepper.

Love and Beer Floats

Angela  

Creamy Spinach Ricotta and Mushroom Linguini 

¼ lb shitake mushrooms, stemmed removed and sliced

½ lb crimini mushrooms, stemmed removed and sliced

1 tablespoon olive oil

6 slices pancetta, roughly chopped

3 garlic cloves, finely chopped

2 large shallot, roughly chopped

1 tablespoon fresh thyme, chopped

4 cups spinach, plus extra if you would like some wilted spinach in your pasta

1 cup ricotta

1 lb dried linguini

¼ cup Parmesan cheese, freshly grated

Salt and pepper to taste

Start by boiling a large pot of water and cooking the pasta to the package instructions. Make sure to reserve 1 cup of the pasta water.

Heat the oil in a large pan over medium high heat. When the oil is hot, add in the pancetta and cook until you have rendered out some of the fat. About 5 minutes.

Toss in the mushrooms and shallots and cook until the shallots soften, about 8 minutes.

While the mushrooms and shallots are cooking, blend the ricotta and 4 cups of spinach in a blender or food processor. When the shallots have softened, toss in the thyme and garlic and cook until the garlic is fragrant. About 1 minutes. If you want to add some fresh whole spinach in, now would be the time. Stir it in until slightly wilted.

Season the mixture well with salt and pepper and stir in the cooked pasta and the ricotta and spinach mixture. Pour in the reserved pasta water while stirring until the pasta is coated. 

Serve hot with Parmesan and fresh ground pepper.

Wine Braised Beef Tips with Cipollini Onions, Mushrooms and Carrots

I know I’m going to sound like a big fat blubbering baby when I say this. Especially to my friends who live in places where it actually gets COLD. But the last few days have been freaking freezing in “sunny” southern California.

It’s the kind of cold where all you want to do is sit by a blazing fire, wrapped up in an amazing blanket eating a hearty bowl of the most amazing braised beef ever.

At this moment, I’m not doing too bad. I’ve got the fire and the amazing blanket in the mix. The only thing missing is this dish.

On a cold day where all you want to do is snuggle on the couch, throw this bad boy in and after a few hours of cozy relaxation, you will be rewarded with something perfectly warming and bold.

You will need…

2 tablespoons olive oil

2 lbs beef tips or short ribs

10 garlic cloves, roughly chopped

2 roma tomatoes, diced

½ onion, diced

2 cups cipollini onions, peeled and whole (you can sub pearl onions if you can't find cipollini)

2 tablespoons tomato paste

2 cups crimini mushrooms

2 large carrots, sliced in ½ inch pieces

4 cups chicken stock

3 tablespoons beef demi glace

2 cups red wine (something you don’t mind drinking)

1 sprig fresh oregano or marjoram

Salt and pepper to taste

Start by preheating your oven to 350 degrees F.

In a large oven safe pot, heat the oil over medium high heat until it is hot. Pat down the meat with a paper towel so that it is very dry and season it well with salt and pepper.

Place the meat in the hot oil and sear on all sides until browned. About 8 minutes.

When the beef has been browned, remove it to a baking sheet and cover with aluminum foil.

In the same pot, add in the diced onions. Swirl and scrape the onions around until it gets all the good beef drippings and leftovers off the pot. Cook the onions until they are soft and slightly browned. About 7 minutes.

Stir in the tomatoes and cook until the juices are starting to evaporate.

Add in the tomato paste, carrots, mushrooms and cipollini onions and stir until everything in the pot is lightly coated with the tomato paste.

Place the meat back in the pot in an even layer and pour in the chicken stock, wine and oregano.

Whisk in the beef demi glace and season the sauce well with salt and pepper.

Place in the oven and let braise, stirring every hour or so, for 4 to 5 hours.

When the meat is fall apart tender and the carrots are cooked through, serve hot over some tasty mashed potatoes or these roasted potatoes.

Love and Beer Floats

Angela 

Wine Braised Beef Tips with Cipollini Onions, Mushrooms and Carrots

2 tablespoons olive oil

2 lbs beef tips or short ribs

10 garlic cloves, roughly chopped

2 roma tomatoes, diced

½ onion, diced

2 cups cipollini onions, peeled and whole

2 tablespoons tomato paste

2 cups crimini mushrooms

2 large carrots, sliced in ½ inch pieces

4 cups chicken stock

3 tablespoons beef demi glace

2 cups red wine (something you don’t mind drinking)

1 sprig fresh oregano or marjoram

Salt and pepper to taste

Start by preheating your oven to 350 degrees F.

In a large oven safe pot, heat the oil over medium high heat until it is hot. Pat down the meat with a paper towel so that it is very dry and season it well with salt and pepper.

Place the meat in the hot oil and sear on all sides until browned. About 8 minutes.

When the beef has been browned, remove it to a baking sheet and cover with aluminum foil.

In the same pot, add in the diced onions. Swirl and scrape the onions around until it gets all the good beef drippings and leftovers off the pot. Cook the onions until they are soft and slightly browned. About 7 minutes.

Stir in the tomatoes and cook until the juices are starting to evaporate.

Add in the tomato paste, carrots, mushrooms and cipollini onions and stir until everything in the pot is lightly coated with the tomato paste.

Place the meat back in the pot in an even layer and pour in the chicken stock, wine and oregano.

Whisk in the beef demi glace and season the sauce well with salt and pepper.

Place in the oven and let braise, stirring every hour or so, for 4 to 5 hours. When the meat is fall apart tender and the carrots are cooked through, serve hot over some tasty mashed potatoes or these roasted potatoes. 

White Wine Cream Scallop Casserole with Crisped Prosciutto Top

When I break this dish down to what it is at it’s core, this is basically a scallop casserole.

And if someone suggest to me to make a scallop casserole, I probably would have just ignored them. Something about it just doesn’t sound good to me. Probably because I am VERY particular about the way my scallops are cooked or maybe I jut associate casseroles with mushy dishes made with condensed soup. That sounds a bit snobby, but I have a serious problem with mushy food.

But if we take a look at this dish and break it down by its components, it is pretty much impossible to resist. Let’s think about this logically. White wine cream sauce? Check. Crispy breadcrumb, prosciutto and Parmesan crispy top? Check. Tasty, well cooked scallops? Check.

Check. Check. Check. You’ve got the makings of an epic dish right there.

This was a combination of an old recipe my mother used to make and what I thought would be tasty and this little gem was magnificent.

It’s even a contender for a dish at the holiday gift exchange I’m throwing. Try it and let me know if it should make the cut.

You will need…

1 ½ lb bay scallops, washed, dried and seasoned with salt and pepper

2 cups white wine

4 shallots, finely chopped

4 tablespoons butter plus 2 extra tablespoons for the crispy top

4 ounces crimini mushrooms, stems removed and thinly sliced

¼ cup parsley, freshly chopped

2 tablespoons half and half

3 large slices of good French or sourdough bread, roughly chopped then made into crumbs in the food processor (should make about 2 cups of fresh crumbs)

4 slices prosciutto, roughly chopped

½ cup Parmesan cheese

 Salt and pepper to taste

Start by preheating your broiler.

In a large pan, heat the wine till it is slowly simmering and add in the scallops.

Cook the scallops just until they are opaque. Remove the scallops with a slotted spoon to a casserole dish and set aside.

Pour the wine into a bowl and set aside.

In the same pan, add 4 tablespoons of the butter and melt over medium heat.

Add in the shallots and mushrooms and cook until the shallots have softened. About 5 minutes.

Stir in the parsley, half and half and the reserved wine. Bring the mixture to a slow simmer. Season well with salt and pepper and when the sauce starts to thicken slightly, pour it over the scallops in the casserole dish.

In a medium bowl, toss together the breadcrumbs, prosciutto and Parmesan. Spread the breadcrumb mixture over the top of the scallops in an even layer.

With the remaining butter, spread small dollops over the top of the breadcrumb topping.

Place the casserole under the broiler until the top is crispy and golden brown. About 4 minutes.

Remove from the oven, allow to cool for about 2 minutes and serve hot.

Love and Beer Floats

Angela  

White Wine Cream Scallop Casserole with Crisped Prosciutto Top

1 ½ lb bay scallops, washed, dried and seasoned with salt and pepper

2 cups white wine

4 shallots, finely chopped

4 tablespoons butter plus 2 extra tablespoons for the crispy top

4 ounces crimini mushrooms, stems removed and thinly sliced

¼ cup parsley, freshly chopped

2 tablespoons half and half

3 large slices of good French or sourdough bread, roughly chopped then made into crumbs in the food processor (should make about 2 cups of fresh crumbs)

4 slices prosciutto, roughly chopped

½ cup Parmesan cheese

Salt and pepper to taste

Start by preheating your broiler.

In a large pan, heat the wine till it is slowly simmering and add in the scallops.

Cook the scallops just until they are opaque. Remove the scallops with a slotted spoon to a casserole dish and set aside.

Pour the wine into a bowl and set aside.

In the same pan, add 4 tablespoons of the butter and melt over medium heat.

Add in the shallots and mushrooms and cook until the shallots have softened. About 5 minutes.

Stir in the parsley, half and half and the reserved wine. Bring the mixture to a slow simmer. Season well with salt and pepper and when the sauce starts to thicken slightly, pour it over the scallops in the casserole dish.

In a medium bowl, toss together the breadcrumbs, prosciutto and Parmesan. Spread the breadcrumb mixture over the top of the scallops in an even layer.

With the remaining butter, spread small dollops over the top of the breadcrumb topping.

Place the casserole under the broiler until the top is crispy and golden brown. About 4 minutes.

Remove from the oven, allow to cool for about 2 minutes and serve hot. 

Roasted Brussels Sprouts Almondine

Due to too much travel and genuine exhaustion, I am pretty much skipping Halloween this year. If the fact that I am not dressing up for Halloween isn’t a clear indicator that I’m overworked, I’m not sure what is.

I love dressing up, but I’m dreading the fact that we are supposed to dress up at work tomorrow. The thought of wearing my Lulu Lemon gear and going as a yoga instructor has crossed my mind more than once.

Fingers crossed something brilliant comes to me in the morning. If not I’m going to not brush my hair, wear my pajamas and go as bed head.

But no matter how tired I am, I still want to eat well. So I’m queuing up a flavor packed dish.

You will need…

2 tablespoon butter

1 lb Brussels sprouts, halved and thinly sliced into lettuce like pieces

3 ounces proscuitto, diced

3 garlic cloves

1 small red onions

1 cup sliced crimini mushrooms

½ cup sliced almonds

1 teaspoon fresh oregano, finely chopped

½ cup shaved Parmesan cheese

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a large bowl, toss together the Brussels sprouts and olive oil. Season well with salt and pepper.

Spread out the sprouts on a large rimmed baking sheet and roast them until golden brown. About 20 to 30 minutes. Stir about halfway through.

While the sprouts are roasting, heat a large sauté pan over medium heat. Add the proscuitto to the pan and cook it until it starts to crisp up. Add in the mushrooms and onions and cook until they are soft. About 5 minutes.

Toss in the almonds, oregano and season with salt and pepper.

When the sprouts are golden brown, toss them in with the almond mixture, top with cheese and serve hot.

Love and Beer Floats

Angela  

Roasted Brussels Sprouts Almondine

2 tablespoon butter

1 lb Brussels sprouts, halved and thinly sliced into lettuce like pieces

3 ounces proscuitto, diced

3 garlic cloves

1 small red onions

1 cup sliced crimini mushrooms

½ cup sliced almonds

1 teaspoon fresh oregano, finely chopped

½ cup shaved Parmesan cheese

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a large bowl, toss together the Brussels sprouts and olive oil. Season well with salt and pepper.

Spread out the sprouts on a large rimmed baking sheet and roast them until golden brown. About 20 to 30 minutes. Stir about halfway through.

While the sprouts are roasting, heat a large sauté pan over medium heat. Add the proscuitto to the pan and cook it until it starts to crisp up. Add in the mushrooms and onions and cook until they are soft. About 5 minutes.

Toss in the almonds, oregano and season with salt and pepper.

When the sprouts are golden brown, toss them in with the almond mixture, top with cheese and serve hot. 

Filet Mignon with Chanterelle Red Wine Sauce

 

Here I am. Sitting in a hotel room in Dallas, Texas. All on by lonesome.

You know, I’ve never been much of an alone person. When Lish was getting hitched to her hubby, I decided I would rather live at home with good old Mom and Dad than live alone. I don’t even like to spend the night alone at my parents house. There are way too many doors and windows for intruders!

I’m really just not an alone person. I spend so much time running around, spending time with family and friends and Mr. Wesley, that I can’t really remember the last time I had a night to myself.

Never have I been one of those people who enjoy being alone. I much prefer the company of another. But here I am, eating room service and sipping a glass of Malbec. Loving it.

A night alone feels so decadent. And the only thing missing is a really decadent meal. Sure my pasta and salad did the trick, but they have nothing on my deliciously grilled filet with chanterelle mushroom and red wine sauce. Lip licking good.

You will need…

4 filet mignon, about 6 to 8 ounces a piece 

3 tablespoons olive oil, divided

½ lb chanterelle mushrooms, roughly chopped

2 cups dry red wine

2 tablespoons butter, at room temperature

2 tablespoons flour

Salt and pepper to taste

Start by preheating your grill to a high heat.

Brush the steaks with 2 tablespoons of olive oil and season well with salt and pepper.

In a medium saucepan, heat the remaining olive oil over medium heat. When the oil is hot, add in the mushrooms. Season well with salt and pepper and cook the mushrooms down until they are softened and browned. About 5 minutes.

Add in the wine and bring the liquid to a simmer. Simmer the wine until it has reduced by at least half. About 10 minutes.

While the liquid is simmering, place your steaks on the grill. Sear them in a hot spot on the grill. About 4 minutes a side, until you have good grill marks. When you have a good sear, move to a slightly cooler part of the grill and continue to cook until the meat is cooked to your liking. About 8 to 10 more minutes for medium rare.

When the meet is cooked to your liking, remove from the heat and cover with aluminum foil so it can rest.

While the meat is resting, combine the flour and butter in a small bowl until it is like a paste.

Whisk the butter and flour mixture into the wine and mushroom sauce.

Continue to stir and simmer the sauce until it is thickened and is completely combined.

When the meat has rested for about 10 minutes, drizzle each filet with a couple tablespoons of sauce and serve hot.

Love and Beer Floats

Angela

Filet Mignon with Chanterelle Red Wine Sauce

4 filet mignon, about 6 to 8 ounces a piece

3 tablespoons olive oil, divided

½ lb chanterelle mushrooms, roughly chopped

2 cups dry red wine

2 tablespoons butter, at room temperature

2 tablespoons flour

2 tablespoons beef demy glace

Salt and pepper to taste

Start by preheating your grill to a high heat.

Brush the steaks with 2 tablespoons of olive oil and season well with salt and pepper.

In a medium saucepan, heat the remaining olive oil over medium heat. When the oil is hot, add in the mushrooms. Season well with salt and pepper and cook the mushrooms down until they are softened and browned. About 5 minutes.

Add in the wine and bring the liquid to a simmer. Simmer the wine until it has reduced by at least half. About 10 minutes.

While the liquid is simmering, place your steaks on the grill. Sear them in a hot spot on the grill. About 4 minutes a side, until you have good grill marks. When you have a good sear, move to a slightly cooler part of the grill and continue to cook until the meat is cooked to your liking. About 8 to 10 more minutes for medium rare.

When the meet is cooked to your liking, remove from the heat and cover with aluminum foil so it can rest.

While the meat is resting, combine the flour and butter in a small bowl until it is like a paste.

Whisk the butter and flour mixture as well as the demi glaze into the wine and mushroom sauce.

Continue to stir and simmer the sauce until it is thickened and is completely combined.

When the meat has rested for about 10 minutes, drizzle each filet with a couple tablespoons of sauce and serve hot.