The Gorsuch Gang

Baked Cavatappi Pasta with Mushrooms, Spinach and Sun Dried Tomatoes

// March 15th, 2009 // No Comments » // Grub

I love pasta.  It is so versatile and can make any cook look like a pro.  You can literally throw anything with it and it tastes good and looks like you put some effort into it.  Tonight, I actually did put in quite a bit of effort to come up with my latest creation.  I’m down to the last of my groceries so after finding a recipe I liked, I was off to the corner market to buy supplies.  Of course that is when I decided to change directions and go my own way with the recipe, which is usually how these concoctions are made.

Don’t be turned off my the inclusion of the soup in this recipe. It really does keep the pasta moist while it is baking.

Baked Cavatappi Pasta with Mushrooms, Spinach and Sun Dried Tomatoes

1 medium onion, chopped

4 cloves of garlic, chopped

2 packages button mushrooms, cleaned, stems removed and quartered

1/2 cup dried porcini mushrooms

1/2 cup sun dried tomatoes, chopped

1/2 cup cooking sherry

1 teaspoon each of Herbs de Provence, basil and oregano

1 can cream of chicken and mushroom soup

1/8 cup heavy cream

1/2 cup reserved porcini liquid

1 can chopped spinach, drained

1 cup and 1/2 cup grated pecorino romano cheese

1 pound/box of cavatappi pasta

1  tablespoon of olive oil

Salt and pepper

Preheat the oven to 375 degrees.

Steep the porcini mushrooms in two cups of boiling water.  Set aside.

In a large stockpot, boil the pasta in salted water.  When done, drain and set aside.

In a large frying pan, heat the olive oil and saute the onion and garlic until tender.  Next add in the button mushrooms, sun dried tomatoes, Herbs de Provence, basil, and oregano.  Add a little salt and pepper to the mixture.  Reserving the liquid, drain and roughly chop the porcini mushrooms and add to the pan along with the cooking sherry.  Lower the heat and gently saute the entire mixture allowing the sherry to be soaked up by all the vegetables.

Meanwhile, mix together the soup, heavy cream, spinach, and porcini liquid.  When combined, add in the cup of pecorino romano and salt and pepper to taste.

In the large stockpot with the pasta, add in the mushroom mixture and the soup mixture.  Transfer the entire mixture once combined to a 9″ x 13″ greased baking pan.  Sprinkle with the remaining 1/2 cup of cheese and bake the pasta for 35 minutes.

Speaking About Mushrooms

// February 1st, 2009 // No Comments » // Grub

It is a total coincidence that shortly after I decided to make the Mushroom Noodle Goulash, I also found a recipe contest that involves mushrooms.  As I pointed out, I love mushrooms so I think I’m going to work on something for this contest.  There are four categories and right now I have an idea for the fourth one, Fun Fungi: Unusual Use of Mushrooms.  That category speaks to me!

Stay tuned!

Mi Kosher, Su Kosher

// April 13th, 2008 // No Comments » // Grub

We had a dinner guest Saturday night, one of my husband’s co-workers. Although he is Jewish and typically cooks Kosher, he told me not to worry about cooking anything special as he doesn’t expect others to cook as he does. But me, being me wanted to make an impression especially since this particular guest has had us over to his place a few times. Neither I, nor my kitchen, were equipped to prepare a true Kosher meal, so I opted for a veggie one instead. For those of you that know me, and know I’m a planner – then it will come as no surprise that I had this meal planned for a couple of weeks. I love playing the hostess!

I decided to begin with one of Giada’s appetizers. She always prepares the easiest and tastiest appetizers. Every time I watch her show, I find myself wanting to make the appetizer over the featured meal. I searched for something savory and fresh and came up with this Sweet Pea Crostini recipe. Before you say it, yes I realize this recipe calls for whipped cream and prosciutto, but remember our friend doesn’t hold everyone to the Kosher rules. (Besides, I left out the prosciutto and I confessed to using the whipped cream so everything was ok.) I was really amazed how green peas, mint, crushed red pepper, and whipped cream all mesh together in a very complimentary way. The appetizer was a hit! Luckily, we have a little left over for a Sunday snack as well.

For the main meal, we had polenta with sautéed mushrooms, mozzarella and spinach. This was a variation from a recipe I found in one of the Moosewood cookbooks. I took store bought polenta with basil, topped it with shitake and cremini mushrooms that I sautéed in garlic, basil and red wine, topped that with shredded mozzarella, and then right at the end added slightly wilted spinach on top. I finished it off with a drizzle of olive oil and a little salt and pepper. Again, another hit as everyone asked for seconds and the dish was finished off quickly. (The picture isn’t that great as I had forgotten to take a picture before we cut into it.)

Lastly, I decided to make an apple pie for dessert. I, of course, still have too many apples in my house so I thought this would be a great way to use them up. But then, we got a very nice surprise this week when my in-laws sent us a Harry & David gift box filled with luscious pears. With an overabundance of apples and now pears, a light bulb went off. I thought I’d make apple pear pie! I had actually never heard of a pie like this, but I thought what the heck. So I made it, much to the praise of my dinner guest and husband. (In fact, I had to ward off my husband earlier in the day from touching the pie, as I’d find him hovering over it wanting to try it before our dinner.) I used this recipe for the apple pie, which is a very good basic recipe. I cheated a little by using a store bought piecrust though. Because I wasn’t sure about the addition of the pears, I only used two of them with four apples. Next time, I’ll do half and half.

Everyone was good and stuffed by the time the last bite of pie was had and I believe I accomplished my goal of making a great dinner and joyful time. The night was relaxed, filled with good conversation and a good bit of laughter. I wish we could have friends and family over all the time!