Archive for April 24th, 2011

April 24, 2011

Conchiglie w/ Mushrooms and Peas in a Parmesan Cream Sauce

It’s finals time. And what does that mean?

A) embarrassingly high levels of frozen goods consumption
B) similarly high levels of pb sandwich consumption
C) haphazard, recipe-less concoctions in my kitchen. aka procrastination.
D) all of the above.

come on. you saw that coming. (damn you for making me doubt LIFE, all of the above!)

anyway. i dont have a recipe. but this turned out pretty good. or as angeline said as she smacked her lips over my pot of sauce “mmmMM.. like RESTAURANT pasta!”

smart kid. this is why i continue to feed her.

Pasta+ Sauce: 

  • pasta, Conchiglie or the like
  • half and half
  • parmesan, grated
  • corn starch
  • shallots, minced
  • fresh mushrooms, diced
  • frozen peas
  • bacon, diced (freeze the rest. it’s ok.)
  • roasted garlic (optional. baked in toaster oven on 400F until soft and fragrant)
  1. Cook bacon. remove into small bowl and set aside.
  2. In remaining bacon fat, saute shallots until just soft. ~3 min.
  3. add mushrooms and cook until soft. ~5 min.
  4. add a dash of chicken stock if pan getting too dry. deglaze while you’re at it.
  5. add butter then flour to make a roux, or be lazy like me and in a separate small bowl, add corn starch into a bit of cold half&half, dissolve, then add to mushroom mixture. (steph “borrowed” my butter. had to work with what i had.)
  6. return bacon into mixture.  add peas and mashed up roasted garlic if you made some.
  7. continue adding half&half or corn starch until you reach a chunky stew-like consistency. (remember you’ll be adding pasta in later, so you want enough liquid to coat pasta, but you want it thick and not runny so it’ll stick.)
  8. simmer until thickens. (there is always a delay with corn starch..)
  9. mix in grated parmesan.
  10. serve over pasta.

Baked Salmon:
  • lemon juice
  • pepper
  • dill
  • dijon mustard
  • garlic salt
Squeeze fresh lemon juice over fish. Thinly coat in dijon.  Sprinkle a bit of garlic salt, pepper (or lemon pepper if you like the extra acidity), and lots of dill. Place in aluminum foil lined pan and pour a dash of chicken broth into the pan. Just enough to cover bottom of pan. Bake @ 375F ~ 10min.