Tuesday, August 23, 2011

Cooking day yesterday dentist today

Yesterday was a cooking day. It was time to bake bread and I decided to skip the bread machine and try a new honey whole wheat recipe, which turned out great. The bread machine recipe is too heavy for sandwiches and I was looking for a lighter recipe and the 3 loaves I made yesterday fill the bill. Jim and I couldn't wait for the bread to cool and had to dig in and have a slice while it was still warm. Nothing is better than the smell of bread baking and then that first taste of the still warm, buttered slice!

I made a lovely, new pasta dish for dinner - will definitely make it again. It's a recipe I found on line and then made my own additions and revisions. I'll post it at the end of this page if anyone wants to try it.

Today is dentist day, so there isn't going to be much studio time. My permanent crown is ready and I have to go in early afternoon. I don't like those early afternoon appointments. They really interfere with a work day; but I should get a bit of studio time right after breakfast to pug some clay and do a couple other chores.

Pappardelle with Sweet Italian Sausage And Mushroom Serves 2-4

1/2 lb. Pappardelle Pasta (or you can use fettucine or wide egg noodles in a pinch)
5 dried porcini mushrooms
1/2 lb. sweet Italian sausage meat (or remove casing from sausages)
1 large onion, diced
1 ½ tsp minced garlic
3 large tomatoes, chopped
3 rounded tablespoons fresh chopped basil leaves or 1 rounded tablespoon dried
2 T fresh chopped Italian parsley leaves, with a bit more for garnish when serving.
1/2 lb. white button mushrooms, thickly sliced
1/4 cup white or red wine
tiny pinch of pepperonici pepper flakes if you like it spicy (we do)
Sea salt to taste
Freshly ground black pepper to taste

Freshly grated Parmesan Reggiano cheese

Soak the dried porcini mushrooms in 1 cup very hot water for an hour or so.

In a large sauté pan, cook sausage until brown - breaking it up as it cooks. Add onion and cook 3 minutes. Add the minced garlic and cook about a minute. Add the diced tomatoes, wine and chopped basil leaves. (at this point, put a big pot of salted water on high for the pasta).

Drain and rinse soaked porcinis very well. Chop porcini if pieces are too big. Add to sauté pan along with fresh white mushrooms. Cook for about 15 minutes.About 5 minutes before it's done add the tiny pinch of pepperonici pepper if you're using it.

About 7 minutes before the mushrooms are done, add the pasta to the rapidly boiling water and cook till al dente.

Drain the pasta and add it to the sauce and add some of the reserved pasta water if it looks dry. Add salt and pepper to taste.

Serve with fresh grated Parmesan Reggiano cheese.

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