pappardelle with mushrooms, rosemary, and light tomato sauce, redux

I’m stubborn. Especially when I like a recipe and it doesn’t work the first time around.

It’s been a challenging week. Just as I was getting used to the rhythm of work, I started an online course last week. I’m keeping up with the assignments but not getting much sleep. It’s been tempting to eat out or to eat prepared foods from the supermarket, and so far I have not given in–though we did eat out once this week, and I told myself it’s just because it’s hump-day.  I am still determined to cook healthy low fat low carb meals, but now they have to be quick and easy recipes or they don’t make it into my kitchen! Still, I was stressed out enough that I needed some baking therapy.  I made Martha Stewart’s white butter cake recipe again, but this time I added strawberries to it. It tasted fine but that recipe needs to be revisited too. The strawberries sank to the bottom. I saw somewhere on the internet to dust the fruit lightly with flour to prevent this from happening. Does anyone knows if this really works?

Pappardelle with (Wild) Mushrooms, Rosemary, and Light Tomato Sauce (adapted from Dana Slotkin)

Serves 8 as a side dish or 4 as a main course

Ingredients

2 tablespoons extra ­virgin olive oil, divided
1/4 large red onion, minced
2 garlic, minced
1/2 cup dry white wine
1 (15­ounce) can diced tomatoes with juice
1 teaspoon chopped fresh rosemary
1/2 cup low ­sodium chicken or vegetable broth
1/4 cup heavy cream or half and half (It doesn’t need it; I left it out)
Kosher salt and freshly ground black pepper
1 pound homemade or store­ bought pappardelle (or other wide pasta)
1 pound assorted wild mushrooms, washed well and sliced (I used baby bellas)
Grated Parmesan cheese and freshly ground black pepper, for serving

Preparation
1. In a large saucepan, heat 1 tablespoon of the oil over low heat and sauté the onion and garlic until fragrant and translucent, about 3 minutes. Add the white wine, increase the heat to medium, and simmer until the wine has reduced by half, about 5 minutes. Add the tomatoes and rosemary and continue cooking until the sauce has thickened, about 15 minutes. Add the broth and cook until thickened slightly, about 10 more minutes. Stir in the cream, if desired; simmer for one more minute, and season with salt and pepper.

Cook’s Note: I had some grape tomatoes that I wanted to use up. I sliced them in half and added them to the onion and garlic mixture. You can never have too many tomatoes!

2. Meanwhile, bring a large pot of salted water to a boil.

3. Transfer the sauce to a blender and blend the sauce; keep warm.

4. Cook the pasta in the boiling water until it is tender but still al dente; drain (do not rinse) it and set aside.

5. While the pasta is cooking, heat the remaining tablespoon of oil in a large skillet over high heat and sauté the mushrooms until they are golden brown, stirring occasionally, about 10 minutes.

6. Add the tomato sauce and pasta to the skillet, tossing to blend. Taste and adjust seasoning with salt and pepper. With a large serving fork, twirl the pasta and transfer it to serving bowls. Top each portion with extra sauce and grated Parmesan cheese. I added a few twists of freshly ground Trader Joe’s four peppercorn mix. I served it with a fresh salad and Hugo’s sushi vinaigrette salad dressing.

central park challenge and a simple supper

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A fine mizzle was falling across Central Park when we arrived in the early morning for the YAI Central Park Challenge. We had signed  up for the 3K walk through the park. The meeting point was at 72nd and Central Park West but we saw no signs. Everyone was going into the park so we just followed everyone in until we saw the tents. Not long afterwards, the sun came out. It was a beautiful day–cool and sunny. I thought how two weeks ago we saw the park as a resource fit for the dinner table. Today, the park was a green oasis in the city for exercising, for having fun, and relaxation. And so, to cap an active day, we had a simple supper of homemade vegetable soup with chicken and ham, and romaine hearts with grape tomatoes served with Hugo’s sushi vinegar dressing. The dressing is mild and slightly tart. Simply delicious.


Hugo’s Sushi Vinegar Dressing

2 parts sushi vinegar
1 part extra virgin olive oil
1 tablespoon dried basil