Valentine's Pasta (Bow Ties in a Rich Provolone Cream Sauce with Shallots, Ground Turkey and Portabello)

Make this for someone you have warm fuzzy feelings for, someone you owe money to, or someone that birthed you.

All kidding aside this is quite possibly the best pasta I've ever made. There is something unmistakably nostalgic about it -  like a turkey tetrazzini and beef strogonaf mashup - yet to compare it with these humble dishes would be an insult. My husband who turns his nose up at mushrooms in pasta (and even tetrazzini of any kind) declared it his hands down favorite pasta.

While parmesan would probably work here, I highly recommend seeking out a block of Provolone Piccante cheese for this (I can find it at HEB and if I recall it's less expensive than parmesan anyway.) There is a unique sharpness to this cheese that when mellowed by the sweet shallots and creamy mascarpone turns into molten liquid crack. I realize all cream sauces are decadent but this one is both decadent and sophisticated, both showy and comforting and it somehow infuses the pasta with flavor rather than just coating it.

Green onions are an essential finish for me but I bet fresh thyme (though less of it) would be worth a try.

Happy Valentine's Day!

Valentine's Pasta 

(Bow Ties in a Rich Provolone Cream Sauce with Shallots, Ground Turkey and Portabello)

Serves 5-6.

Ingredients:

Olive oil, 1 tablespoon or enough to lightly coat the bottom of a dutch oven
1/2 cup shallots, chopped fine
Salt and pepper
More olive oil, as needed
2 large portabello caps, chopped into 1/2 inch pieces
Garlic powder, several shakes
1 pound ground white turkey meat
Red pepper flakes generous pinch
Generous 1/2 cup white wine
8 oz mascarpone

1 1/4 cups shredded provolone picante plus more for garnish (found in the gourmet cheese section of the market in a block like parmesan or manchego)
Lots of fresh ground nutmeg
1/3 cup chopped green onion, more for garnish
3/4 of a 1 pound box farfalle (bow tie) pasta

Directions:

Fill a large pasta pot with water and bring to a boil. Once boiling add a pinch of salt then the bow ties. Cook for 7-8 minutes or just until al dente. If the pasta is ready before the sauce, remove with a colander and hold it in a large bowl, reserving the pasta water in case you need some to thin out the sauce.

Meanwhile, heat a large dutch oven over medium heat. Add olive oil - just enough to sauté the shallots in (about a tablespoon or so.) Let heat through for 30 seconds then add the shallots. Season with a good pinch salt and pepper and sauté until softened stirring often - about 4 minutes. Scoot the softened shallots to one side of the pan and add some more olive oil to the bare spot. Let it heat through for a few seconds then add the portabello to that side. Season with a tiny bit more salt and pepper as well as the garlic powder, then stir around the oil to coat. Let cook for one minute then stir the shallots and mushrooms together and keep cooking. If you're in a hurry, you can put the lid on for one minute to cook the mushrooms faster. Otherwise just keep stirring every so often, adding more oil to the pan if it gets too dry and the mushrooms start sticking to the bottom.

When the mushrooms have wilted a little, scoot both them and the shallots over to one side of the pan (add a little more oil if the bare spot is too dry) and add the turkey meat. Give it a couple minutes to begin cooking then stir everything together. 

Season with another teensy pinch of salt and a generous pinch of red pepper flakes and keep stirring and cooking until the meat is no longer pink - about 8 minutes. Now add a generous half cup of white wine and raise the heat to high to bring to a boil.

Let bubble away, stirring occasionally, until the liquid is reduced by about half, but not so much that it's evaporated. You want a good 1/4 inch of liquid left in the pan - this will help make the sauce.

Reduce the heat back to medium/low and stir in the 8 oz package of mascarpone cheese until incorporated then the 1 1/4 cups provolone cheese and a good pinch of fresh nutmeg. 

When all mixed together, raise the heat to high again and bring to a bubble, letting the provolone melt and create a sauce. Just let bubble for a minute or two until thickened slightly. Reduce the heat back to low and stir in the 1/3 cup green onions. If the sauce is too thick at this point (more like a cheese spread than a sauce) add a little of the pasta water to it - a tablespoon at a time - when you add the pasta. On the contrary if it seems too loose and thin, add in some more grated provolone and let it melt in to thicken it up.

Stir the bow ties into the sauce and taste for salt and pepper. 

Serve in big bowls with additional grated provolone over the top and chopped green onions.

Crusty, Crunchy Mustard Pork Medallions

In reality these are just chicken fried pork chops, pounded flat with a mallet and well seasoned with mustard and thyme. But I find I make them (and get to eat them) more when I call them 'crusty, crunchy  mustard pork medallions' so voila.

If you're going to risk potential bodily harm and the lingering '24 hour diner' smell that comes with frying, then by all means go all the way. And all the way with this recipe means taking the time to soak the pork first in the buttermilk mustard bath. At least 6 hours or overnight.

Finally don't let the multiple steps scare you. They're all easy and if you do them in stages, it's actually a snap. You could even bread and refrigerate them a couple of hours before frying if you're  neat freak like me and don't like the idea of a ton of different breading bowls on your counter just before you sit down to eat.

Happy weekend y'all!

Crusty, Crunchy Mustard Pork Chops
Serves 2. Easily doubled.

Setup and ingredients:
2 boneless skinless pork chops, fat removed
Olive oil, or canola, for frying

Buttermilk Bath:
1/2 pint buttermilk
2 tablespoons whole grain mustard
1 teaspoon dried mustard
Pinch cayenne
1/4 teaspoon garlic powder or 2 smashed cloves garlic
3/4 teaspoon kosher salt
1/4 teaspoon dried thyme
Grated nutmeg
pinch red pepper flakes, optional

Flour Dust:
1/2 cup flour mixed with a pinch salt and pepper (you may need more if your chops are bigger)

Egg Bath:
2 eggs, lightly beaten (again you may need more if your chops are huge)

Panko Coating:
2 1/2 cups panko
1 teaspoon dried mustard
grating fresh nutmeg

Mustard, honey mustard, or honey for serving

How to:
Mix together the buttermilk bath (buttermilk through the nutmeg and pepper flakes if using) and set aside. You can use a smaller bowl, tupperware or even a ziploc bag to hold it in.

Meanwhile, use a mallet to pound the pork to about a scant 1/4 inch. You want them uniformly pounded out - pretty thin - but not so thin that you start to make holes. It's less messy if you put them in a ziploc one at a time to pound them out.

Add the chops to the buttermilk bath, turning over so both are well coated. Cover and refrigerate 6 hours or over night.

Remove from the fridge and use tongs to pull the pork out, shaking off the excess and patting lightly with paper towels. You don't need them bone dry, just not drippy. Dredge them in the flour/salt/pepper mixture getting both sides lightly coated.

Now quickly dunk each one into the egg bath, turning over to get both sides. Shake excess off lightly, then set in the panko mixture (panko tossed with dried mustard and fresh grated nutmeg), pressing into the crumbs lightly with your hands. Turn over and repeat until the chops are completely coated.

At this point, you can refrigerate them until you're ready to fry - up to 6 hours - or you can fry right away.

Fill a rimmed skillet or dutch oven about 1/4 to 1/2 inch with oil. You just want enough oil so that it comes up about halfway on the chops so don't go overboard. You can always add more.

Bring the skillet over medium high heat and let the oil heat through. You can test it by adding a pinch of panko to the pan. If it sinks, the oil isn't hot enough. If it sinks but then slowly rises to the top turning golden - you're ready.

CAREFULLY add the chops to the skillet (long tongs are best) and fry for about 4-5 minutes per side until deep golden. When cooked, transfer to some paper towels quickly patting them, then quickly to a cookie sheet so that the air can vent around them and they don't get soggy.

If you're making several or you aren't finished making your side dishes, you can keep the just fried ones in a low 200 degree oven. This will keep them nice and crispy.

Serve with yellow mustard, honey mustard, or even with honey or plain.

Nigella's Chicken with Tarragon Cream Sauce

Again Nigella saves the day during this busy time of year with this jack-rabbit-fast chicken dinner. If you don't like the licorice scent of tarragon, feel free to substitute basil.

Chicken with Tarragon Cream Sauce
* from Nigella Kitchen
* Serves 2

Ingredients:
2 teaspoons olive oil
2 fat scallions (green onions) or 4 skinny ones, thinly sliced
1/2 teaspoon dried tarragon or chives or basil
2 chicken breast fillets, skinless and boneless
couple dashes garlic powder
1/3 vermouth or dry white wine
1/4 teaspoon kosher salt or 1/8 tspn table salt, plus extra for seasoning chicken
1/2 cup heavy cream
white pepper for seasoning
2 teaspoons chopped fresh tarragon, plus more for garnish

Directions:
Heat the oil in a pan or dutch oven that has a lid. You want the pan to hold the chicken and sauce comfortably, but not one the chicken will get lost in. Add the green onions, stir, then sprinkle in the dried herbs and stir again. Cook for a couple of minutes, being careful to not let them burn.

Season the chicken on both sides with kosher or sea salt and white pepper and garlic powder then add to the pan. Cook for 5 minutes or until the first side is light golden brown (if the scallions begin to burn at any point, put them on top of the chicken.)

Turn the chicken over and add the vermouth or wine. Let it bubble away for a couple minutes then lower the heat and put the lid on so that it simmers gently underneath, for ten minutes. When you peak you should see little bubbles in the center, not a static or a violent one either. Remove the chicken to a holding plate, the bring the remaining liquid to a boil and gently stir in the final bit of salt and fresh tarragon and cream.

Let bubble, stirring often, until it thickens slightly - just a couple or three minutes. Check for salt pepper then return the chicken to the sauce to warm through. Check the chicken just before serving to see that it's cooked through - slicing into the thickest part of the breast.

Serve with some sauce ladled over and additional fresh herbs.

Southwestern Filet Mignon over Coriander Futuccini Alfredo

As promised - my Valentine's Day dinner - a little late...

This meal is a knockout. Filet Mignon is a treat and what I was going for on Valentine's Day but this marinade would probably be even better with a skirt or flank steak.

These two dishes - the steak and pasta - are wonderfully compatible in that they cook at the same time. Just have the pasta water boiling and ready, then wait to add the pasta to it when you put the steaks in the oven. Even if the steaks need longer than the time the pasta takes to cook, you can drain the pasta once al dente, saving a little pasta water to revive it later, and return it to the same pot mixing in the butter and parmesan to melt. Put the lid on while you wait for the steak and all will be forgiven.

I had never eaten steak over pasta before, finding the idea up until now somewhat disloyal both to steakhouses and Italians, but this is a perfect example of why rules are made to be broken.

One last nerdy tidbit - did you know that coriander and cilantro are the same thing? I'd like to say I had always known this, but truth be told, I only learned this about five years ago. Cilantro are actually the leaves of the coriander plant while 'coriander' is what the seeds or fruit are referred to as in the spice aisle (either as whole seeds or ground.)

The funny thing is that when I was little, I used to get so mad when my mom would put cilantro in her guacamole or salsa (my older siblings loved it!) Well who could blame them? Looking back I can't imagine having any emotions towards this hypnotic herb besides love and affection. See why I included it on Valentine's Day? You can keep your caviar and lobster, thank you.

Southwestern Steak Marinade Recipe and Instructions:
2 nice sized Filet Mignon OR a 1 1/2 pounds flank or skirt steak or steak of your preference

Marinade:
2 obese garlic cloves, chopped, or 4 small
2 tablespoon chipotle puree
large handful of cilantro - stalks and all - chopped
2 tablespoon olive oil
3/4 teaspoon kosher or sea salt
1/2 teaspoon minced fresh rosemary
zest of 1 small lime
1 tablespoon lime juice
1/4 teaspoon rosemary
3 tablespoons orange juice
fresh cracked pepper
2 tablespoons minced shallots

Mix the marinade together. Place fillets inside a large ziploc. Pour the marinade over and smush around to make sure all sides are coated. Refrigerate at least 8 hours, removing at least a half hour before cooking.

To cook, heat your oven to 375. Grease a stovetop grill and place it over medium heat, letting heat up for a few minutes or until it feels hot when you hold your hand within a couple inches from it. Remove the steaks from the marinade, scraping off any big bits of garlic/cilantro/shallot/etc. Season both sides WELL with kosher or sea salt and fresh cracked pepper. Add the steaks to the grill, cooking about 3 minutes per side or just until you get really nice marks and the steak pulls away easily from the grill with tongs.

Transfer to a small, greased baking sheet and place in the oven for 10-12 minutes, until cooked medium. If your steaks are particularly large, you may need to keep them in for 15-18 minutes to reach medium. And of course - if they're small, try putting them in for less to begin - you can always return them to the oven but once they're cooked - they're cooked.

Remove the steaks and cover loosely with foil for 10 minutes to let the juices redistribute. Slice on the bias and serve in a fan over your pasta. Garnish with additional fresh cilantro and the spiced pine nuts, recipe below.

Coriander Futuccini Alfredo with Spiced Pine Nuts
Ingredients:
1/2 pound fettucini or linguini
1/4 teaspoon ground coriander, or up to 1/2 teaspoon if you really want that punch
good grating fresh cracked pepper - at least 1/3 teaspoon
3 tablespoons unsalted butter
3/4 cup grated Parmesan
pinch salt
splash pasta water
handful freshly chopped cilantro

Instructions:
Heat a medium lidded pot of water over high heat. Let reach a boil - it will bubble away until you're ready to add the pasta. Once ready, add a small handful of kosher or sea salt. Let return to a boil then add the pasta, cooking for just 7 minutes or until al dente. Syphon off 1/3 cup of pasta water for later, then drain the pasta in a colander. Return the pasta to the pot and immediately stir in the coriander , pepper, butter, and Parmesan. If serving right away, add in a small bit of salt, a splash of the reserved pasta water and fresh cilantro. If not serving right away, cover with the lid and hold off adding these last ingredients until just before serving.

Spiced Pine Nuts:
2 tablespoons pine nuts, toasted at 350 for 5 minutes or JUST until golden brown. As soon as removed from the oven, toss with 1/4 a teaspoon olive oil, tiny pinch salt, 1/4 teaspoon paprika, 1/8 teaspoon cayenne, and 1/8 teaspoon coriander. Set aside until you're ready for them.

Date Night Dessert - Nigella's Chocolate Pudding Trifle with Strawberry 'Liquor'

You didn't think I was just going to give you pulled pork for Valentine's Day, did you?

Here is a simplified version of Nigella's chocolate trifle. You can use any pound cake recipe you love or even a store bought one (I have great luck with Entenmann's marble loaf.) With all of that strawberry liquor and chocolate pudding on top, you could probably use cardboard and find it delicous. It's damn magic that custard, I tell you.

Confession - I didn't even know what trifle was until I saw Nigella make it on an episode of Nigella Bites. Which is strange because trifle is also a traditional southern dessert in the US. I guess it just flew by me somehow while growing up in Texas. In fact if someone had asked me what trifle was, before seeing said episode, I'd have said, 'a disgusting English dessert containing meat."

Well, thank goodness for Nigella, once again, as this is my favorite, favorite naughty thing to dive into when the devil's on your shoulder. And I'm sorry but a good Valentine's Day may be all about love, but a great Valentine's Day involves the devil.

The shortcut I referred to earlier is to make a quick 'strawberry liquor' by mixing strawberry jam, Amaretto, and vanilla extract together and pouring it over the layered cake pieces. Nigella makes 'sandwiches' with jam and cake - I just mix and pour this over the cake layers. It's easier and adds to the 'carpe diem' factor that this treat exudes in spades. Top with whipped cream, extra berries and seize the day, or night.

Nigella's Chocolate Pudding Trifle with Strawberry 'Liquor'
Serves 3 (though technically, 6 - see note below.) Easily doubled.
* It's worth mentioning that I don't know a human being who can actually finish one serving of this - it's that rich. That said, I like serving it in glasses, so I kept the servings per glass. You can easily cover leftovers in plastic wrap and return them to the fridge until the next day, as we do. OR embrace the date night concept and share a glass between you.

Custard Ingredients and Instructions:
2 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
2/3 cup plus half a tablespoon milk
2/3 cup plus half a tablespoon heavy cream
4 egg yolks
1/4 cup plus half a tablespoon sugar
1/2 teaspoon vanilla extract
1/6 cup cocoa

Melt the chocolate on low to medium heat in the microwave, checking after 1 minute, though it will probably need a little more. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, set it aside while you start the custard.

In a saucepan warm the milk and cream over low heat, being careful to not let it form a skin (stirring prevents this.) Whisk the egg yolks, sugar, extract, and cocoa in a large bowl. Pour the warm milk and cream into the bowl in three batches, swiftly whisking it into the yolks and sugar mixture to prevent the eggs from curdling. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and whisk like mad, which will avert possible crisis. Once thickened (your spoon should leave a wake in its path), set aside and let cool for 15 minutes (stirring a time or two to keep it from developing a skin.) Meanwhile, get on with assembling your trifles - ingredients/further instructions below.

Cake:
2 1/2 inch slices of pound cake, either vanilla, chocolate, or marbled, cut into quarters

Strawberry Liquor:
3 tablespoons strawberry jam (seedless)
2 tablespoons Amaretto (almond liquor)
1/4 teaspoon vanilla extract

Garnishes/Essentials:
couple handfuls fresh raspberries, plus extra for garnish
Fresh whipped cream or cool whip, for topping
3 wine glasses, goblets, or martini glasses for serving

Divide the cake pieces between your 3 serving glasses, overlapping them slightly. Carefully stick your raspberries down around the sides of the glasses so they look pretty - either between the cake and glass or wherever they fit but so that you can see them. Make the strawberry liquor by stirring together the jam, amaretto, and vanilla combining well. Divide that up between the glasses, pouring over the cake and letting some drip down the sides to the bottom. Repeat with the slightly cooled chocolate custard. Cover with plastic wrap and refrigerate at least 4 hours and up to overnight before serving.

Just before serving, garnish with either fresh whipped cream or cool whip, extra raspberries and mint leaves if you have any.