This week started off with the most Monday-ist Monday I’ve had in awhile. Is that because of the Mercury in Retrograde shit people
make up believe affect their personal lives?
I decided to task switch and take a break from writing my course paper. My professor chewed up my rough draft, spit it out then told me that, and I quote, “You have two bad habits as a research writer, you use questions in areas where you should be focusing on articulating discussion and you speak about yourself in the first person.” Do I sir? Do I ask too many questions in the first person, sir? I mean, the nerve of this guy.
So I decided a work out would be a good way to reset the day, and the instructor, said “today you are not going to fall apart on the bike.” Maybe he was referencing Mr. Big, but I felt that in my soul.
I have some good recipes to share with you, but I don’t have the time to write them both, so one will have to do for now.
Oh, we also took the girls roller skating, which the adults had more fun doing. But Aves wowed us all by joining in on the game Limbo, and won the damn thing. I mean it’s because she is small, but still, a win is a win.
This recipe is from one of my favorite cookbooks, Water’s Fine Foods. The author and chef, Mary Kay Waters is owner of our local Waters catering. I have talked about how good their food is, mac and cheese, roasted veg, her chocolate mousse and lemon bars are close to perfection as you can get. This time I made something different.
It’s not a traditional risotto, the pasta is cooked first and then combined with the other ingredients. Let’s talk about the combination of flavors, though, exceptional! We paired this with steak one night and then had it on it’s own another night. This is sure to be a hit and I will be serving this at the next family dinner.
1/2 pound acini de pepe pasta
2 tablespoons olive oil
1/2 medium onion, diced
3 cloves garlic, minced
1/4 pound mushrooms, chopped
1/4 head cabbage, chopped into 1/2 inch pieces
1/3 cup white wine
2/3 chicken stock
1 cup fresh white corn kernels
3/4 cup cream
2 tablespoons chopped fresh herbs ( I used sage and parsley) reserve some for garnish
3/4 cup grated parmesan, reserve some for garnish
salt and pepper to taste
Cook the pasta according to the package aka al dente. Drain and set aside.
In a medium pot, heat the olive oil over medium heat and cook the onion and garlic, stirring occasionally until soft. Add the mushrooms and cook for 3 minutes, stirring occasionally. Add the cabbage and cook for 3 to 5 minutes longer, until soft.
Add the wine and let it simmer for 2 minutes. Add the chicken stock, bring to a boil and continue to cook for 2 to 3 more minutes.
Add the cream and corn, bring to a boil, cook for 2 more minutes, remove from heat.
Stir in cooked pasta, herbs, parmesan and salt and pepper.
Serve with reserved herbs and parm on top.