Pasta with chicken and mushroomsPaprikash
Monday, March 28, 2011
Sunday, March 20, 2011
Saturday, March 19, 2011
This month my food tribe is focusing on their favorite spring food or ingredient. I love so many foods associated with spring but my favorite is Morel mushrooms. I don't just love them for their flavor but for the whole experience associated with morels for me. Ever since I was a child my family would venture out into the spring forest and hunt for them, we would spend the day meandering through the forest in search of those beauties pocking up from the earth while the frogs sang their wonderful spring songs.
To this day I always take a few days around my birthday (April 22) to wonder through forests breathing in that wonderful spring air, soaking up the warm spring sun, losing myself in the sound of the spring peepers in search for morels. For me the whole experience with this little mushroom is pure peace and joy.
This is the dish I am going to make this year with my morels, I just love them with cream.
~Pork Loin Chops with Morels in a Thyme Cream Sauce~
4 6oz 1 inch thick boneless pork loin chops
1 tablespoon butter
1 tablespoon oil
1/2 pound fresh Morels, brushed clean of any dirt
2/3 cup white wine
1/2 cup cream
1 teaspoon fresh thyme, chopped
Season the chops with salt and pepper. Heat a good size fry pan, add oil, 1/2 the butter and chops. Cook chops for about 5 minutes. Turn chops and cook over medium low heat for about 8 minutes or until just done through (we like to eat our pork a little closer to medium so I cook them a little less then this) Remove chops and set aside, covered with foil to keep them warm.
Turn the heat under the pan up to medium high heat and add the wine the pan add the wine and cook it down a little. Add the rest of the butter and mushrooms, stir them around a little (about 3 mintes), reduce heat to medium low and then add the thyme and cream, stir a little more then place the chops back into the pan to cook with the sauce for another 2 or 3 munites and serve.
Friday, March 18, 2011
Wednesday, March 16, 2011
Monday, March 14, 2011
Saturday, March 12, 2011
- Ground Turkey Tacos
- Braised Short ribs with mashed potatoes, cabbage salad, and roasted asparagus
- Baked Cod with squash and rice.
- Grilled Shrimp, Brussels sprouts, and pasta**
- Hot Dogs, salad, and Perigees
**Note: I made Shrimp pasta with garlic and spinach with a touch of olive oil and pepper flacks
Friday, March 11, 2011
Cook the pasta 2 minutes shy of being done. Mean while in a good sized sauce pan over medium heat melt the butter and then add the flour. Cook for 30 seconds to cook the flour taste out of the roux. add in the V8 and the milk, continue to stir the sauce to keep it from burning and getting lumps until it starts to boil. Remove the sauce from the heat and add in 2/3rds of the cheese, sour cream and nutmeg. Mix until all the cheese is melted.
Strain the pasta and stir in 2 beaten eggs then add the sauce and stir until all is well mixed together. Pour the pasta into a baking dish and cover with the remaining cheese and cracker crumbs.
place the mac & cheese in a preheated 400 degree oven and bake until the top is nice a golden anywhere from 20 to 30 minutes.
If you are making this for adults I found that a little hot pepper sauted in the butter before adding the flour adds a wonderful new level to this dish.