Pasta with Mizuna and Roasted Garlic

31.8.12


This pasta recipe is a cinch and fun to try with most greens even if you can't find Mizuna in the grocery store. Hint, your best bet is at the farmer's market, but you could easily substitute arugula or radicchio for that nice peppery, spicy taste.


Mizuna greens are a Japanese mustard green. They are peppery and slightly spicy. Which makes them perfect for sautéing, salads or throwing in a soup. Like arugula, they would make a nice finishing addition to pizza. I bought my Mizuna from a local farm at the farmer's market and was given this recipe when I purchased them, however I have included my changes to their original recipe.


The recipe I was given called for for roasting already chopped garlic. I thought this strange, but did it anyway against my better judgement. Do not do this...I repeat DO NOT roast chopped garlic, it will just end up burning. Instead, roast a garlic head and chop two bulbs after and add to the dish.




Pasta with Mizuna and Roasted Garlic serves 4

Ingredients
2 bunches Mizuna greens, tough stem removed
1 cup sun dried tomatoes, julienned
1 med onion, chopped
2 roasted garlic cloves, chopped
2 tablespoons olive oil
1/4 cup parmesan, grated
1 16 oz package of pasta
1 egg yolk 
salt and pepper

Bring a pot of water to boil and cook pasta according to package instructions.

Meanwhile,  heat olive oil in a sauté pan over med-high heat and add onions. Cook until fragrant and lightly browned. Turn heat down to medium and add Mizuna greens, sun dried tomatoes and garlic. Sauté until greens are wilted and remove from heat. Salt and pepper to taste

Drain pasta and toss with egg yolk in a large bowl. Add Mizuna green mixture and parmesan cheese (reserving some for garnish) and toss well. Spoon pasta into individual bowls and top with parmesan cheese.


Roasted Salsa Verde

29.8.12


It always gets me a little sad and nostalgic this time of year when the late Summer/early Fall produce starts coming in. I get bummed knowing that the days will get shorter and that the "uni-cloud," as I like to call it, will descend upon Portland for the next several months. I will keep my fingers crossed that we will have a nice Indian Summer this year. Don't let my Debbie Downer attitude confuse you though...I love late Summer produce! I could eat corn, tomatoes, tomatillos and squash forever and be quite content.


There is a farm stand right next to my work and as I was leaving on Saturday I loaded up on these late season goodies. They had the the tastiest looking tomatillos, peppers, fresh herbs, purple cauliflower and yellow watermelon. I am lucky enough to pass by several farm stands so that all spring and summer long I have fresh produce and sometimes farm eggs.


I love peeling back the husks on tomatillos. They look so pretty and ornamental and would make a great outdoor table arrangement!


We have a small charcoal grill, but if you have a quick ignite grill (gas or charcoal) I would roast the tomatillos whole over one of those to get a nice smoky flavor to them. However, be sure not to roast for too long as the tomatillos could burst. Otherwise, you can just use this method of broiling them halved.


This salsa is great on its own with chips or serve it on grilled veggies, steak, pork or with tacos. I even like it on top scrambled eggs for breakfast!


Roasted Salsa Verde (Tomatillo) yields 3 cups
Adapted from Simply Recipes

Ingredients
1 1/2 pound tomatillos
1 medium white onion, chopped
1 cup cilantro leaves
1 tablespoon fresh lime juice
1 teaspoon sugar
2 Jalapeño peppers, stemmed, deseeded and chopped
pinch of salt

Preheat broiler to 475 degrees and line a baking sheet with foil.

Remove the husks from the tomatillos and rinse and drain well. Then, cut the tomatillos in half and put cut side down on the baking sheet. Place 4 inches under broiler and cook until tomatillos have just started to blacken

Place all ingredients, except salt, in a food processor or blender and until all the ingredients are chopped and blended well together. Season to taste. Allow to cool in refrigerator before serving.




Lately...

28.8.12


I am sorry for the silence around here. I feel like I often get stuck in a blogging rut where instead of pushing through I just give up. When it comes to my personal life and hobbies I have a real problem getting motivated enough to get things done. I am also horrible when it comes to prioritizing. Two equally bad traits that makes for a bad blogger. However, I will say that taking this time away from blogging while planning a wedding, trying to sell a house and working harder in my professional life as still allowed me time to enjoy the summer. I have been riding my bike more, maybe not nearly as much as I should, but I have the motivation to at least ride 1-2 times a week.

Will and I have been spending a lot of quality time together. We've been discussing a lot of plans for the wedding honeymoon and what we both want are wedding to be. Having a small, intimate wedding is something we both agree on strongly, but once we started to write out the guest list we realize that it will be more difficult to achieve. I try to keep mum about the planning when talking to most people because we are trying to have a smaller wedding, but it's a little delicate when others ask me how the planning is coming, or outrightly asking if they are invited...awkward! After reading and asking other brides advice I am just going to have to come with terms that there WILL be hurt feelings.

My family and I are selling our investment property in Eugene and Will and I will be buying our first home very soon. It is a very scary and exciting time for us. I am just keeping my fingers crossed that everything goes smoothly with the sale of our home and that we are able to close soon. I can't wait for us to move into our dream home and for "ever after to begin."

I have been reading a ton this summer and there is a pile of wine books I need to get cracking on. This fall I will be embarking on a new journey with my career by taking the International Sommelier Guild Diploma course. In short a Sommelier is a trained wine professional whose knowledge stretches from wines, regions, storing, pairings (I could go on), but for a more detailed synopsis please visit Wiki. I am excited and nervous because it has been a couple years when I first started taking classes. With some industry friends we will start a tasting group, which will be a fun and proactive way to get back into things.

Thank you all for being understanding and supporting me and my endeavors to be a better blogger. Tomorrow I look forward to bringing you super tasty roasted salsa verde recipe...and did I mention it's crazy easy!