In The Kitchen

Change of seasons often times brings change in menus. We start to enjoy food that’s less “salad” and more “meaty.” I think the recipes this month help us look in that direction. Still easy to prepare, not over-the-top-heavy, but filling our need for food that’s a bit heavier.

CREAMY PASTA W/CRISPY MUSHROOMS

4 Tbsp. virgin olive oil
1 lb. mixed mushrooms, torn into bite size pieces
2 medium shallots, finely chopped 1 lb. spaghetti
1/2 C. heavy cream
Zest & juice of 1/2 lemon
1/2 C. finely chopped parsley
2 Tbsp. unsalted butter/ cut into pieces
1/2 oz. Parmesan, finely grated (about 1/2 C.)

Heat 2 Tbsp. oil in large pot. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue cooking, tossing occasionally, until all sides are brown and crisp, about

5 minutes more. Using a slotted spoon, transfer mushrooms to a plate. Season with salt. Repeat with remaining 2 tbsp. oil and mushrooms.

Reduce heat to medium-low and return oil of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened.

Cook pasta in separate pot until very al dente, 2 minutes less than package directions.

Using tongs, transfer pasta to pot with mushrooms and add cream and 1 C. pasta cooking liquid. Increase heat to medium, bring to simmer and cook, tossing constantly until pasta is al dente and liquid slightly thickened, about 3 minutes.

Remove pot from heat. Add lemon zest and juice, parsley, butter, 1/2 oz. Parmesan and lots of pepper and toss to combine. Season to taste before serving.

BOURBON-MUSTARD STEAK KABOBS

2 Tbsp. vegetable oil
3 cloves garlic, smashed
2/3 C. bourbon or rye whiskey 1 Tbsp. brown sugar
1/4 C. whole-grain mustard
1 3/4 C. tri-tip steak, cut into 1-1/2-inch chunks
1 small red onion, cut into 3/4-inch chunks

Make the marinade. heat the oil in a small saucepan over medium heat. Add the garlic and 1/2 tsp. pepper and cook, stirring occasionally, until garlic is softened about 4 minutes. Remove from heat and carefully add bourbon. Return to heat. simmer until reduced by more than half, about 5 minutes. Pour into a large bowl, whisk in brown sugar, mustard and 1/2 tsp. salt. Let cool to room temp.

Add the steak to bowl, toss and let marinate in refrigerator 2 -6 hours.

Soak twelve wooden skewers for 30 minutes. Preheat oven/broiler. Drain steak. Thread steak and red onion onto skewers. Season with salt and pepper.

Grill the kebobs, turning occasionally, until onion and steak are well charred, 4-7 minutes.

ANCHOVY & ROASTED GARLIC VINAIGRETTE

2 Tbsp. minced garlic 4 anchovies
2 Tbsp. chopped parsley 2 Tbsp. sherry vinegar
1 Tbsp. fresh lemon juice
1 1/2 tsp. grainy Dijon mustard 1 1/2 tsp. sugar
1/2 tsp. crushed red pepper flakes 3/4 c. olive oil
1/4 c. vegetable oil

Put everything in a processor or blender. Blend. That’s it! Delicious dressing for salad, tomatoes, goat cheese or anything else you can imagine.

CINNAMON-SPICED PECANS

nonstick spray
1 large egg white
2 Tbsp. sugar
1 Tbsp. golden brown sugar 1 tsp. cinnamon
1/8 cayenne pepper 11/2 C. pecans

Preheat oven to 350F. Prepare cookie sheet with spray. Whisk together all ingredients except pecans. Stir in pecans to coat. Spread in a single layer and bake just until browned and dry, about 30 minutes. Cool and separate, removing excess coating.

SALMON-CELERY TOSS

Cook pasta 2 minutes less than label directs. Add 12-oz. salmon fillet, cut into 1-in. chunks. Cook 3 minutes. Reserve 1/4 C. pasta water, then drain in bowl. Toss pasta, salmon, pasta water, 3 lg. stalks of celery sliced thinly, 3 garlic cloves, crushed, 1/4 C. packed parsley leaves finely chopped. Season to taste.

SPICY CHICKEN STIR-FRY

Cook pasta per label. Heat 12-in. skillet on high until very hot. Coat 12-oz. lean ground chicken with olive oil cooking spray. Season with salt and pepper. cook 3 minutes until browned.

Add 4 cloves garlic, crushed, and 1/2 tsp. crushed red pepper. cook 1 minute, stirring. Add 2C. thawed frozen peas, 1 C. low sodium chicken broth, 1/2 C. basil leaves finely chopped, pasta and 1/8 tsp. salt. Toss to combine.