Posts Tagged "comfort food"

Fettuccine with Mushrooms and Mascarpone

This pasta looks a lot more sinful than it is. It’s creamy without a heavy cream sauce and it’s comforting without leaving you feeling like you overindulged. And even better: it’s simple.

Start by setting a pasta pot of water on the stove to boil. You’ll want to start cooking the pasta while the mushrooms cook. Try to time it so that the pasta is ready about the same time as the mushrooms so that you can add the pasta directly to the pan of mushrooms. It’s better if the mushrooms are ready before the pasta. Also, be sure to cook the pasta just to al dente. It will continue cooking when you add it to the mushrooms.

pasta

The recipe below is for 1/2 pound of fettuccine. Double everything if you’re doing the entire pound.

In a large saute pan, heat olive oil over medium to medium-high heat. Sauté:

1/2 pound of shiitake mushrooms, stems removed and chopped.

(You can certainly do more mushrooms, if you want, or you can switch up the mushrooms. I used shiitake, because I happened to have those on hand from the farmers’ market.) 

Let the mushrooms cook until they are nicely browned and they have released all of their moisture. Remember: don’t salt the mushrooms until they have started to brown. If you salt too soon, the salt with pull the liquid out of the mushrooms too quickly. Always let them brown first.

Once they are nice and brown, add:

Salt and pepper
A few splashes of white wine

I say a few splashes, because you really need just enough to get all of those brown bits off the bottom of the pan and give the mushrooms some more flavor. Let them cook until most of the wine has been absorbed. Turn the heat down to medium low and then add:

about 3 generous spoon fulls of mascarpone cheese

Reduce or add mascarpone to achieve the level of creaminess you want. You may want to add a ladle of pasta water to help make the mascarpone thinner.

Once the mascarpone had melted down, add the pasta to the saute pan and let if all cook together for a minute. Then poor it into a large pasta bowl and, using tongs, toss it all together. If you wish, add:

1/4 cup of parmesan or Romano cheese.

Give it another toss and then top with:

Fresh basil and parsley, chopped. 

And that’s it. The mushrooms and wine give the sauce such a wonderful flavor that you won’t miss that heavy cream sauce.

 

 

 

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Summer Squash Risotto

Risotto

One of my favorite comfort foods, this time with summer flavors.

Simply follow my Basic Risotto Recipe, but make the following changes:

  • Use vegetable broth instead of chicken.
  • Use two varieties of squash for the vegetable
  • At the end, stir in fresh basil and lemon zest

Some directions:

Sauté the squash first in olive oil. You can use any summer squash. I used one zucchini and a pattypan squash, and I thought the pattypan worked particularly well with this recipe. I also chopped the zucchini but cut the pattypan into thick strips, just for some variety. Both shapes worked well. Sauté until they’re just barely tender, but still have a bite. Remove from the pan.

In the same pan, follow the instructions in the above link to make the risotto.

Towards the end, once the rice is tender and it’s time to stir in the parmesan or Romano cheese, add the squash to the rice, along with a handful of basil leaves, chopped into strips, and the zest of 1/2 a lemon. Now, this time when I made the risotto, I also stirred in a spoonful of Mascarpone cheese, just for the heck of it. The result? It certainly gave it a nice creamy texture, but I don’t think it’s necessary  The risotto is wonderful on its on, without the Mascarpone.

Garnish with Parmesan or Romano cheese and fresh ground pepper.

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Leek and Potato Soup

The key to any soup is simplicity. Just a few ingredients and homemade broth can make an amazing bowl of comfort. This soup is a perfect example.

Potato soup has always been one of my favorite comfort foods. Leeks are more of a winter/fall vegetable, but I found some late spring ones at the market, so why not use them?

**Please note that this particular recipe doesn’t make a lot of soup, just enough for about 2 servings. Double it if you are cooking for more than two people.

leek soup

The recipe:

Start by heating olive oil in a large pot over medium-low heat. Then add:
2-3 leeks, sliced
1 small yellow onion, sliced
A splash of vegetable broth
Salt

Let cook for about 15 minutes, until onions are nice and tender. Then add:
4-5 small gold potatoes or 2 large white potatoes, quartered.
(I love the texture of the gold potatoes. They make the soup silky, but use whatever you have.)

Let cook for a minute or two, then add:
4 cups of homemade vegetable broth

Let simmer for about 15 minutes or until the potatoes are tender. Add:
a few sprigs of fresh dill (optional, but you should do it. It’s wonderful!)
a splash or two of cream or half and half (also optional)

Puree the soup and serve with chives, fresh ground pepper and croutons or crusty bread on top.

leek soup2

**Another note: My soup has a slight orange tinge this time because I used a homemade broth that had tomato in it. Depending on the type of broth you use, it may appear white-ish, so don’t panic if your soup doesn’t look like mine!

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