• 31 August 2009
Although it's difficult to navigate a crowded market with 3 kids sometimes, it's a good thing I have the chance to visit such a delicious place each week. I'm not sure I would've survived up to this point without access to good, fresh produce. It makes cooking more enjoyable and adds an element of joy to my week. Seeing the same farmers every week (this one is my favorite) certainly creates a sense of familiarity and oddly enough fills a little void inside me.
This week instead of planning meals first and then shopping, I did it the opposite way. I knew I was going to have my two youngest with me, in a crowded place (August is high-tourist season) and without a stroller (we left it in our last rental) so I kept things open. In my mind I figured if I came home with anything I'd call it a success!
Grandpere's Chicken & Pancetta Pasta with Mushrooms (see below), Steamed Broccoli,
Quiche Lorraine, Roasted Potatoes with Herbs, Strawberries
Roasted Tomato Soup with Thyme*, Salad with avocado, Pain Rustique
Ina's Perfect Roast Chicken, Roasted Carrots, Green Salad with Dijon Vinaigrette
Tortellini with Tiffany's Sugo Rosa (see below)
* I couldn't find fresh oregano at the market so I substituted thyme and the Husband and our guests declared it the best version I'd made thus far (I make this recipe often). I also was rather liberal in my usage of the fresh thyme and roasted it with the tomatoes & garlic as well.
Tiffany's Sugo Rosa ("Pink" Sauce) for Pasta
2 T. olive oil
1 clove of garlic, minced, or 1 medium yellow onion, finely chopped
2 (14 oz.) cans petite diced tomatoes
1 t. basil
1/2 cup heavy cream
s+p to taste
Parmiggiano-Reggiano, finely grated
1 lb. pasta of choice (we prefer Barilla)
Sauté garlic or onion over medium heat in olive oil, until garlic is barely brown or onion becomes soft and translucent. Add cans of tomatoes, stirring occasionally until sauce thickens (about 8-10 minutes). Bring a large pot of water to a boil, adding about 1-2 tablespoons of salt before adding pasta. Cook according to directions on box. Add heavy cream to sauce and stir 1-2 minutes. Add basil, salt and pepper. Toss sauce with pasta and serve, spooning cheese on top of each portion.
Grandpere's Chicken + Pancetta Pasta with Mushrooms
1-2 T. olive oil
2 boneless skinless chicken breasts, cut into ½" strips
¼ lb. pancetta cut into 1/4" strips
1 pkg. mushrooms, chopped
1-2 cloves garlic, minced
s+p to taste
2-3 T. flour
half & half or heavy cream
1 lb. penne pasta
Heat up olive oil in large cast iron pan. Add chicken strips and cook on medium-high heat, turning often to create brown. Add pancetta, garlic and mushrooms and cook on medium heat. Add spices to taste (should taste really spicy before making cream sauce). Remove from pan. In remaining grease, add 2 T. flour and mix. Slowly add milk or cream, mixing constantly to avoid lumps. Bring to a boil, cooking to desired thickness. Add in meat mixture and serve over pasta. Serves 6.