So, I had a pound of ground beef I thought I'd need but didn't, and I also had a pack of garlic herb boursin cheese that I bought with no specific recipe in mind. After a quick Google search, I found this recipe. DELISH! It's a bit like Swedish meatballs, but with a lot more flavor. Easy, hearty, and worth making again.... Don't let the sort of boring pic fool you- it is quite the opposite of bland and boring.
Tuesday, August 26, 2014
Saturday, August 16, 2014
I've been super busy, but last night I finally made something new and blog-worthy! I had a rare craving for pasta, and this was the result. This is from Cooking Light magazine. I had to adapt a little because the mix of wild mushrooms wasn't available, as noted.
- 1 pound uncooked farfalle (bow tie pasta) (I used a 12oz package)
- 1 tablespoon butter
- 12 ounces presliced exotic mushroom blend (I used a mix of oyster, shiitake, and crimini)
- 1/2 cup chopped onion
- 1/3 cup finely chopped shallots
- 1 tablespoon minced garlic
- 1 1/2 teaspoons salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup dry white wine
- 2/3 cup whipping cream
- 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh parsley
- Minced fresh parsley (optional)
- Cook pasta according to package directions; drain.
- Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
- Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.