Pennette with Mushroom Cream Sauce and New York Strip

Though I am never one to pass up an evening on the town, at-home dates are often some of my favorites.

If you and your sweetheart have no yet decided upon your plans for this love-filled (or should I say, chocolate-filled) weekend, allow me to suggest a date at home.  Reservations are not required, crowds are evaded, and attire is left entirely to your discretion - though I would still highly suggest making an effort to look at least moderately gorgeous for your better half.  

An at-home date is a chance to serve the person you love in a way that a busy chef or overwhelmed waiter simply cannot.  So light some candles, iron the cloth napkins, and treat your Valentine to an elegant dinner at home.

This dish is one of those secret weapon recipes that I pull out frequently.  It is the perfect meal in my mind because, it is pretty all-inclusive, meaning that it only takes a simple salad (I’d totally freeze my legs off and defrost the grill to make this Grilled Romaine Salad) to make this a full dinner.  It is rich, elegant, creamy, and the best part?  This entire dish comes together in thirty minutes, including prep time, which means you are not scurrying in and out of the kitchen all evening.  Total win.

It is also stupidly simple, so if you are not entirely comfortable in the kitchen, this is an excellent choice for you.   

Gentlemen, I am looking at you.  If you make your lady a bowl of indulgent, cream-covered pasta, she will not only be highly impressed, she will love you forever.  Unless she’s a vegan in which case… Well, you should probably be reading a different blog.

This recipe has few ingredients so it is essential that they be quality.  Purchase a really good New York Strip with even marbling and prepare it simple.  A truly good cut of meat needs little adornment.  I like to go with a liberal sprinkling of kosher salt and freshly ground black pepper.

I should mention that I chose to make this sauce with red wine because I was pairing it with steak, but you can certainly use white wine if you would like to use a sautéed chicken breast instead.  I have done both and one does not prevail above the other.  It just depends on your mood.

Regardless of your wine choice, the aroma of this dish is just sensational.  I fall in love all over again every time I make it.  

Let's be honest, pasta was my first Valentine.   

Dinner is served.  Now, if you happen to have some of this Chocolate Salami in your freezer right now for dessert, your work is done. 

Light the candles, freshen your perfume or cologne and go find your date.  Happy Valentine’s Day!

Sincerely, 

Pedantic Foodie

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Pennette with Mushroom Cream Sauce & New York Strip

serves 2, with leftovers / recipe adapted from “Pasta” by Eric Treiulle & Anna De Conte

for the steak

- 2 tablespoons olive oil

- 1 New York Strip steak (about 3/4 lb) 

- kosher salt 

- freshly ground black pepper

Preheat oven to 350 degrees.

Pour olive oil into a medium skillet and place over medium-high heat.  

Use a paper towel to pat the steak dry, as this will help it to brown properly.  Season liberally with salt and pepper on both sides. 

When the oil in the skillet begins to shimmer, add steak.  It should immediately begin to sizzle.  If you cannot hear it, the oil is not hot enough.  Cook for 5 minutes, until seared and deep brown, and then flip and sear for an additional 5 minutes on the opposite side.  

Remove the pan from the heat and place in the oven for 6-8 minutes, depending on your preference.  

Cook’s note:  In my mind, 6 minutes should be just about perfect (medium rare), but my fiancé prefers medium well, so I typically go for 8 minutes.  This will of course change depending on the thickness of your steak, so just keep an eye on it and use a meat thermometer, if necessary. 

Allow the steak to rest for 7-10 minutes.  If the steak has released any juices in the pan, reserve for later use.  While the steak is resting, prepare the pasta.  

for the pasta

- 1/2 lb dried pennette*

- 2 tablespoons unsalted butter

- 1 tablespoon olive oil 

- 1 clove garlic, minced 

- 10 ounces cremini mushrooms, sliced into 1/8 slices 

- 1/2 teaspoon kosher salt 

- 1/4 cup dry red wine, such as Cabernet Sauvignon or Merlot 

- 1/2 cup heavy cream 

- finely grated parmesan, for finishing 

Bring a large pot of water to a boil; season the water liberally with kosher salt.  Add pasta and cook according to the producer’s instructions, or until al dente.  While the pasta is cooking, prepare the sauce. 

Place a deep-sided saucepan over medium heat and melt 2 tablespoons of butter.  When the butter has melted, add olive oil.  When the mixture begins to bubble, add garlic, mushrooms, and kosher salt.  Cook for 5-7 minutes, until the mushrooms have just begun to brown.  

Add wine and simmer for 3-4 minutes, until evaporated, and then add heavy cream.  Simmer for 2 minutes, or until slightly thickened.  Remove from heat and add 2 tablespoons of parmesan and reserved steak juices.  

Add drained pasta directly to the sauce and return to heat to simmer for an additional minute. 

Cut the rested steak on the bias, forming 1/4-inch slices.  Toss the sliced steak into the pasta.  

Serve immediately with a sprinkling of grated parmesan.  Enjoy! 

*If you are unable to find pennette pasta, penne will substitute nicely. 

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Autumn Meatballs with Linguine and Delicata Squash

I'm currently just shy of being three thousand miles away from my home.  Three thousand miles away from my yellow chair.  Three thousand miles away from the little corner where I attempt to make my sleepy face look a little more human each morning.  Three thousand miles from my Trader Joe's.  (Oh yes, of course there are Trader Joe's where I am, but not my Trader Joe's.)  Three thousand miles removed from my routine.  

Since childhood I have been a lover of routine.  Sameness.  Ah, just hearing that word gives me goosebumps - the happy kind. 

Change?  No. No. Definitely no.  Please no.  I can't.  No. No.  PANICKING!!  

Yeah... As you can see, my sentiments for that word are not exactly fond...

Temporary change however, is most welcome, as long as I can plan for it several weeks in advance and absolutely know that my beloved routine will await me when I decide that I have had my fill of newness.  

Blah.  I sound so boring.  I know I have some sympathizers out there, right?  

Boring or not, I am comforted by routine and even when I am thousands of miles from my regular day to day life, I try to find little pieces of familiarity to cling to when the homesickness sets in. 

Pasta.  Pasta can make any place feel familiar and homey.  

Oh please, do not even pretend to be surprised.  You knew I was going to make this about carbs. I will always make it about carbs.  That is why you're here, right?

For this recipe, I changed up my meatball parts list a bit to give them more of an Autumnal vibe.  A heavy dose of sage and thyme did the trick and mixed perfectly with the sweet delicata squash.

I like delicata squash because it is fantastic when simply roasted with a bit of olive oil, salt, and pepper.  It's sweet and flavorful on its own and requires little to no adornment.

Depending on your squash, you may want to peel it before roasting.  Sometimes the skin can become leathery if it is too thick.  I leave the choice to the discretion of the chef. 

I wanted to add a little extra texture to my pasta so I toasted up some panko breadcrumbs in a bit of sage butter.  I love the crunch that it adds. 

Just before serving, I added a bit of fresh baby spinach to the pasta to let it wilt slightly.  

This dish is a bit involved, but the steps are simple, and I find it to be almost as pleasant to prepare as it is to eat.  

No matter where you are, this dish is sure to make you feel at home.

Three thousand miles ain't no thing when you have your favorite sweater and a big bowl of pasta to take you to your happy place. 

Sincerely, 

  Pedantic Foodie.

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Autumn Meatballs with Linguine and Delicata Squash

for the meatballs

• 1 lb 80/20 ground beef
• 1/2 cup panko bread crumbs 
• 1 large egg 
• 1 1/2 teaspoons salt
• 1/2 cup finely grated pecorino romano 
• 2 cloves garlic, grated 
• 1/4 teaspoon freshly grated nutmeg 
• 1 teaspoon sage chiffonade 
• 1 1/2 teaspoons thyme, leaves stripped from stems

In a large bowl combine all ingredients.  Use your hands or a potato masher to mix, until the ingredients are well combined.

Shape the meat into 1-ounce balls and place on a lined baking sheet.  Cover with plastic wrap and refrigerate for 1 hour.  While the meatballs are chilling, prepare the squash.  

for the squash

• 1 small delicata squash
• olive oil
• 1 1/2 teaspoons salt 
• freshly ground pepper

Preheat oven to 450 degrees. 

Slice the squash into 1/2-inch rings and then slice each ring in half, forming half circles.  Drizzle the squash with olive oil and season liberally with salt and pepper.  

Lay the squash evenly out onto a baking sheet lined with parchment and bake for 30 minutes, or until fork tender.  While the squash is roasting prepare the pasta and bread crumbs. 

breadcrumbs and assembly

• 1 cup panko bread crumbs 
• 2 tablespoons unsalted butter 
• 1 sage leaf 
• 1/2 pound of linguine 
• 4 cups baby spinach
• 1-2 teaspoons olive oil 
• grated pecorino romano, for finishing 

Preheat oven to 170 degrees.

In a medium frying pan, melt butter over medium heat.  When the butter has fully melted, add sage leaf and cook for 1 minute - this will allow the flavor of the sage to release into the butter.  Add panko breadcrumbs and toast, stirring frequently for about 3-4 minutes or until golden.  Set aside.

Bring a large pot of salted water to a boil and add linguine.  Boil for about 10 minutes, until al dente.

While the pasta is cooking, place a heavy frying pan over medium high heat.  Coat the pan 1-2 teaspoons of olive oil.  When the oil begins to glimmer, add meatballs, several at a time to the pan.  Cook, turning often, for 4-6 minutes.  Be careful not to let the pan get too hot, otherwise the meatballs with burn on the outside before the meat can cook through.  Transfer the meatballs to an oven-safe pan, cover with foil, and place in the oven to keep them warm until all the meatballs are cooked. 

To assemble, drain the pasta and toss with spinach and a bit of olive oil.  Cover the pasta for about 2 minutes, to allow the spinach to wilt slightly.  Toss in meatballs, squash, and breadcrumbs just before serving, then top with a bit of pecorino romano for good measure.  Serve immediately. Enjoy!

Summer Vegetable Pasta

The past weekend’s trip to the farmer’s market reminded me that it had been far too long since I had made one of my very favorite meals.  The meal that was initially contrived through pure  necessity, but turned out to be one of my most beloved Summer recipes - one that I have repeated many times since.

You know how much I love pasta.  It’s a major part of my ongoing, ever-growing romance with carbs.  This pasta, however, is on a level all it’s own. 

Last Summer, while visiting my aunt, we took a trip to the market and haphazardly gathered produce, making up dinner plans as we went along.  Whatever looked fresh and lovely went into the basket and, eventually, into a big bowl of pasta.

The vegetables were chopped, seasoned, and grilled.  The pasta was dressed with the threesome that never fails to please - lemon juice, olive oil, and pecorino romano - and the whole meal was served up in a large copper bowl with a hefty spoon.

Love at first bite.  This pasta is one of those very special dishes that you only come across several times in your life.  It’s the kind of meal you cannot stop eating even after you are beyond full.  It’s light yet rich, cozy yet Summery.  It is everything I want when the coolness of the evening comes, and I absolutely adore the simplicity of it all.

This is definitely the dinner you want to make for a table full of company. No one feels like spending too much time over a hot stove in the summertime and this pasta is the perfect, quick, one-dish meal.  From start to finish this meal takes me about forty-five minutes and that’s just about perfect in my mind. 

This recipe is also incredibly customizable.  I’m kind of stuck on the tomato, zucchini, pepper, and mushroom combination, but you could really throw in whatever fresh vegetables you have on hand.  I think eggplant would be smashing. 

 I also like to add some sliced, grilled chicken breasts for protein, but you can certainly go vegetarian.

Squeeze some lemon, grate some (A LOT) of cheese, and toss it up!

Dinner is served. 

Sincerely, 

  Pedantic Foodie

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Summer Vegetable Pasta 

serves 6

• 3 small zucchini, sliced and quartered 
• 2 medium sweet peppers, chopped
• 12 ounces cremini mushrooms, quartered
• 4 cloves garlic, minced 
• 2 cups cherry tomatoes 
• 1/4 cup extra virgin olive oil, plus extra for finishing
• 2 teaspoons salt 
• 2/3 cup freshly grated pecorino romano  
• juice of one lemon
• 3 medium chicken breasts, grilled and sliced (optional)
• 1 lb penne pasta 

In a large bowl combine chopped vegetables, garlic, and tomatoes.  Toss with 1/4 cup olive oil and salt.  Transfer the seasoned vegetables to a grill pan and grill over high heat, tossing often to ensure even cooking.  Cook for about 15-25 minutes, until the vegetables are slightly charred on the edges and the tomatoes burst.  

While the vegetables are cooking, prepare the pasta.  

Fill a large pot with 10 cups of water and season liberally with salt.  Place over high heat and bring to a boil.  When the water has reached a rolling boil, add pasta and cook for about 10 minutes, until al dente.  

Drain the pasta thoroughly and transfer to a large bowl.  Add the grilled vegetables and chicken (if using)  and toss with pecorino and fresh lemon juice.  Season with additional salt if necessary and serve immediately.  Enjoy!