With all the leftover Halloween candy over here, it was time to do something with it, something different than just mindlessly eating piece by piece.  Unfortunately my biggest motivation for getting rid of the Halloween candy is because I want to buy the same candy but in red and green Christmas packaging.  It just never ends.

I saw this cake around the blogosphere and knew I had to try it.  Let me just say, it is the best darned dessert, I am shocked.  I was worried it would taste like a bunch of mushy candy but the flavors were very distinct and VERY GOOD.  Of course my kids thought I was a hero for chopping up candy and putting it in dessert, go figure.

The best part was discovering this terrific recipe for vanilla bundt cake, it's delicious.  I mean really, delicious, light, tender and moist.  I can see using this cake as a vessel for many goodies from now on, I loved it.

So get your Halloween candy out, even the ones not liked very much will taste good in this cake.  I promise.




Here's the candy I used:  Whoppers, chocolate-peanut butter eyeballs, M&M's, Butterfinger, Snowcaps, Milk Duds, Nestle Crunch Bars, Milky Way, Snickers and Reese's Peanut Butter Cups.




I chopped up all the candy with the exception of the M&M's and Snowcap's, I left those whole.  I used 1-3/4 cups chopped candy.  I also tossed my candy in all-purpose flour in the hopes it would help it not all sink to the bottom of the pan.  I think it worked and also helped separate pieces that were stuck together.




Combine flour, baking powder and salt; set aside.

Cream butter and sugar until fluffy; about 3 minutes.  Add the egg and egg whites and mix until fully combined.  Add the milk and vanilla extract, continue to mix until fully combined.

Add dry ingredients and mix until incorporated but do not overmix.  Fold in chopped candy.

 

Pour batter into a greased and floured bundt pan and bake in a 350 degree oven for 40-50 minutes or until a toothpick comes out clean.

Let the cake cool completely on a wire rack before removing from the pan.

Dust with powdered sugar if you choose.




I think it would be hilarious to start a new tradition at Thanksgiving of having one of the desserts be a Leftover Halloween Candy Cake.  I'm pretty sure it would be the first one to be eaten and completely disappear.

Leftover Halloween Candy Vanilla Bundt Cake
Adapted from Stacey Snacks via Natalie's Killer Cuisine

2 cups all purpose flour plus more for tossing in candy
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg, room temperature
2 egg whites, room temperature
3/4 cup whole milk
2 teaspoons vanilla extract
1-3/4 cup Halloween candy, chopped
Powdered sugar, optional

Here's the candy I used:  Whoppers, chocolate-peanut butter eyeballs, M&M's, Butterfinger, Snowcaps, Milk Duds, Nestle Crunch Bars, Milky Way, Snickers and Reese's Peanut Butter Cups.

I chopped up all the candy with the exception of the M&M's and Snowcap's, I left those whole.  I used 1-3/4 cups chopped candy.  I also tossed my candy in all-purpose flour in the hopes it would help it not all sink to the bottom of the pan.  I think it worked and also helped separate pieces that were stuck together.

Combine flour, baking powder and salt; set aside.

Cream butter and sugar until fluffy; about 3 minutes.  Add the egg and egg whites and mix until fully combined.  Add the milk and vanilla extract, continue to mix until fully combined.

Add dry ingredients and mix until incorporated but do not overmix.  Fold in chopped candy.

Pour batter into a greased and floured bundt pan and bake in a 350 degree oven for 40-50 minutes or until a toothpick comes out clean.

Let the cake cool completely on a wire rack before removing from the pan.

Dust with powdered sugar if you choose.

One Year Ago:  I've Got the Shakes

Pork, pears and cider are a very natural combination, one I love.  This recipe uses "hard" cider (with alcohol) because of its crispness and acidity.  Never had hard cider?  Look for it wherever beer is sold, it might be your new favorite adult beverage.  It's very, very good and can be purchased year round.  Non-alcoholic apple cider works great too (not the Treetop or Mott's brand...real, fresh apple cider, which is easily found this time of year).

Anyway, this meal is pretty tasty.  The pork tenderloin stays juicy and the pears are pretty incredible too.  Paired with the easy to make wild rice, this meal is always well received at my home with thumbs up from the husband and my oldest son.  My youngest had spaghetti, he will come around one day.

This meal is also company worthy, it's very satisfying and looks and smells incredible while cooking.

Go make it!




Hard cider is made from fermented apple juice and has about the same or higher alcohol content as beer.  It comes in a six-pack, we love it at my house.




Season pork generously with salt and pepper, then dredge in flour.  Set aside.




In a large skillet (not nonstick), melt butter over medium-high heat.  Add pears and sauté until lightly browned on all sides; remove from pan.




Add pork medallions to the same pan, sautéing for 2 minutes on each side; remove from pan.




Combine broth, cider and cream; add to the pan and deglaze.  Bring to a boil, then add vanilla pod and seeds.  Boil until reduced by half, about 4 minutes.

Return pears and pork to the pan (pork on the bottom) along with any accumulated juices.  Boil until thicker, about 4-6 minutes.  (The sauce will also thicken a bit when it's removed from the heat.)  Season with salt and pepper before serving.




Perfect.




Here is the Walnut Wild Rice, recipe to follow.

Vanilla Cider Pork with Pears
Adapted from Cuisine at Home

3 Tablespoons unsalted butter
3 Bosc pears, peeled, cored and quartered
1 lb. pork tenderloin, trimmed, sliced into twelve 1" thick medallions, seasoned
1/2 cup all-purpose flour
1 cup chicken broth
1 cup hard apple cider (or fresh apple cider)
1/3 cup heavy cream
1 vanilla bean, split lengthwise and scraped
Salt & pepper to taste

Season pork generously with salt and pepper, then dredge in flour.  Set aside.

In a large skillet (not nonstick), melt butter over medium-high heat.  Add pears and sauté until lightly browned on all sides; remove from pan.

Add pork medallions to the same pan, sautéing for 2 minutes on each side; remove from pan.

Combine broth, cider and cream; add to the pan and deglaze.  Bring to a boil, then add vanilla pod and seeds.  Boil until reduced by half, about 4 minutes.

Return pears and pork to the pan (pork on the bottom) along with any accumulated juices.  Boil until thicker, about 4-6 minutes.  (The sauce will also thicken a bit when it's removed from the heat.)  Season with salt and pepper before serving.

Walnut Wild Rice
Adapted from Cuisine at Home

1/2 cup walnut pieces, chopped
1/4 cup hard apple cider (or fresh apple cider)
1 can (14 oz) chicken broth
1 Tablespoon unsalted butter
1 cup wild rice (such as Uncle Ben's)
Salt and pepper to taste

Toast walnuts in a small skillet over medium heat for about 6 minutes.  Boil cider, broth and butter in a saucepan; add rice mixture.  Cover, reduce heat and simmer on low 25 minutes or until the liquid has absorbed.  Season with salt and pepper.  Garnish with toasted walnuts.

One Year Ago: White-Knuckler

Contrary to popular belief, you don't need a whole turkey to make gravy.  However, you must slow-roast turkey to get good gravy. 

I have to admit I have witnessed some pretty seasoned cooks have complete breakdowns at Thanksgiving when it comes time to gravy making.  There is just too much going on at that moment; the bird is out of the oven, they are trying to deglaze the pan, the side dishes are almost ready or are getting cold, there are too many people around...let's face it, gravy anxiety is real.

However, all of this pandemonium can be eliminated with a little planning.  The secret is turkey wings from the grocery store.  Every store has them and they are so cheap.  When you roast the wings with celery, onions and garlic, you have the makings of a perfect turkey stock which you will make into the perfect gravy.  This can be done months ahead and frozen, taking out the stock when you need it.

On Thanksgiving you can make the gravy while the bird is in the oven as opposed to when it's out, which many of you know is a very stressful activity.

This is also perfect for those of us who love to deep fry their turkeys and pan drippings are not available.

So relieve your stress this year and make gravy ahead of time. 

Give it a try...




Preheat oven to 375 degrees and in a large sauté or roasting pan (I use my large Dutch oven), roast turkey wings, celery, onion and garlic for 2 hours.  Remove from the oven.




Add water and bring to a boil.  Turn down heat and simmer on low for one hour, uncovered.  Stock will reduce.




Strain the stock into a bowl with at least a 4 cup capacity.  Place liquid into the refrigerator for at least 2 hours or overnight and remove the fat accumulated on top.




In a large sauté pan, melt unsalted butter and whisk in flour.  Cook, whisking constantly over medium heat for two minutes.  This will cook out the flour taste.  Whisk in defatted turkey stock and cook until thickened.  (The gravy should coat the back of a spoon.)  Add milk, cider vinegar and salt to taste.  If by some chance you cannot get your gravy as thick as you like it, don't panic.  It's always possible you measured something wrong.  In an emergency, you can always dissolve 1 teaspoon of cornstarch in one teaspoon of cold water and SLOWLY add it to the gravy while whisking.  It will be fine.  Just remember, gravy often thickens up a bit when it's off the heat and you want a nice pourable liquid for all those lovely side dishes.



Pour the gravy into a warmed gravy boat and Thanksgiving dinner is ready!




Now doesn't that look good?

Make Ahead Turkey (Thanksgiving) Gravy

Makes 2-1/4 cups

2 turkey wings
4 ribs of celery, roughly chopped (use leaves too)
1 onion, cut into chunks
4 cloves garlic, smashed
6 cups water
4 Tablespoons unsalted butter
4 Tablespoons all-purpose flour
2 cups turkey stock, strained and defatted
1/2 cup whole milk
1 teaspoon apple cider vinegar
Kosher salt to taste (I used 1/2 teaspoon)

Preheat oven to 375 degrees and in a large sauté or roasting pan (I use my large Dutch oven), roast turkey wings, celery, onion and garlic for 2 hours.  Remove from the oven.

Add water and bring to a boil.  Turn down heat and simmer on low for one hour, uncovered.  Stock will reduce.

Strain the stock into a bowl with at least a 4 cup capacity.  Place liquid into the refrigerator for at least 2 hours or overnight and remove the fat accumulated on top.

In a large sauté pan, melt unsalted butter and whisk in flour.  Cook, whisking constantly over medium heat for two minutes.  This will cook out the flour taste.  Whisk in defatted turkey stock and cook until thickened.  (The gravy should coat the back of a spoon.)  Add milk, cider vinegar and salt to taste.  If by some chance you cannot get your gravy as thick as you like it, don't panic.  It's always possible you measured something wrong.  In an emergency, you can always dissolve 1 teaspoon of cornstarch in one teaspoon of cold water and SLOWLY add it to the gravy while whisking.  It will be fine.  Just remember, gravy often thickens up a bit when it's off the heat and you want a nice pourable liquid for all those lovely side dishes.

One Year Ago: Lazy Taxpayer's Bipartisan Burger

I have to admit I love this kind of rustic, close to the earth type of food.  My husband will eat it too, as long as it's accompanied by a large slab of red meat.  I could eat just this and be satisfied, however it does make an impressive side dish.  A large platter of these stuffed squash would be striking on a buffet table.

The original recipe did not call for the drizzling of agave nectar, but it needed something.  I find chard to be slightly bitter and the sweetness of the squash was not enough to overcome its taste.  The agave nectar gives your palate an initial sweetness as it bites through the crunchy-salty breadcrumb-Parmesan mixture.  You then get the chard-onion-kalamata olive flavors and you finish with the sweetness of the squash.  It's so good.

The shape of acorn squash also makes it the perfect vessel for stuffing with this very Mediterranean mixture.

As far as a wine pairing, I served it with Pinot Gris, which really held up to all the flavors nicely.




Slice the acorn squash in half, scooping out the pulp and seeds.  Cut a small slice off the bottom of each squash half so it rests flat.  Brush the insides with 1 teaspoon of oil; sprinkle with 1/4 teaspoon each salt and pepper.  Place in a 13 x 9 (or similar) microwave-safe-dish.  Cover with plastic wrap and microwave on High until the squash is fork-tender, about 12 minutes.




Meanwhile, heat 1 Tablespoon oil in a large skillet over medium heat.  Add onion; cook, stirring, until starting to brown, 2 to 3 minutes.  Add garlic; cook, stirring, for 1 minute.  Stir in water, tomato paste and the remaining 1/4 teaspoon each salt and pepper.  Stir in chard, cover and cook until tender, 3 to 5 minutes.  Stir in white beans and olives; cook until heated through, 1 to 2 minutes more.  Remove from the heat.




Position rack in center of oven; preheat broiler.  Combine breadcrumbs, Parmesan and the remaining 1 Tablespoon oil in a bowl.  Fill each squash half with about 1 cup of the chard mixture.  Place in a baking pan or on a baking sheet.  Sprinkle with the breadcrumb mixture.  Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.




Remove from the oven and drizzle generously with agave nectar.




The leftovers are good too.

Acorn Squash Stuffed with Chard & White Beans Drizzled with Agave Nectar
Adapted from Eating Well

2 medium acorn squash, halved and seeded
1 teaspoon plus 2 Tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1/2 cup chopped onion
2 cloves of garlic, minced
2 Tablespoons water
1 Tablespoon tomato paste
8 cups chopped chard leaves (about 1 large bunch chard)
1 (15 oz) can white beans, rinsed
1/4 cup chopped kalamata olives
1/3 cup coarse breadcrumbs such as Panko
1/3 cup grated Parmesan cheese

Slice the acorn squash in half, scooping out the pulp and seeds.  Cut a small slice off the bottom of each squash half so it rests flat.  Brush the insides with 1 teaspoon of oil; sprinkle with 1/4 teaspoon each salt and pepper.  Place in a 13 x 9 (or similar) microwave-safe-dish.  Cover with plastic wrap and microwave on High until the squash is fork-tender, about 12 minutes.

Meanwhile, heat 1 Tablespoon oil in a large skillet over medium heat.  Add onion; cook, stirring, until starting to brown, 2 to 3 minutes.  Add garlic; cook, stirring, for 1 minute.  Stir in water, tomato paste and the remaining 1/4 teaspoon each salt and pepper.  Stir in chard, cover and cook until tender, 3 to 5 minutes.  Stir in white beans and olives; cook until heated through, 1 to 2 minutes more.  Remove from the heat.

Position rack in center of oven; preheat broiler.  Combine breadcrumbs, Parmesan and the remaining 1 Tablespoon oil in a bowl.  Fill each squash half with about 1 cup of the chard mixture.  Place in a baking pan or on a baking sheet.  Sprinkle with the breadcrumb mixture.  Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.

Remove from the oven and drizzle generously with agave nectar.

*Serves 2 Variation: Halve all ingredients (use 3/4 cup beans and 3 Tablespoons each breadcrumbs and Parmesan).

Why can't Halloween always fall on a Saturday, it's so much more fun that way!  Here are my vampire and Jango Fett (from Star Wars).  They had so much fun this year.




It's just not Halloween unless Kitty Litter Cake makes an appearance.




This cake is always great for a good laugh, it actually tastes good, no joke.




However, for those who could not stomach eating Kitty Litter Cake, I made another Upside Down Apple Pie.




We had to bring wine in a coffin, perfectly fitting for Halloween.




I had a taste for more of the Blue Cheese Dip with Caramelized Onions.




We partied at the Wrigley's and the kids had so much fun together.




Even though my yard is now a sea of fallen, golden ginkgo leaves...




The fuschia's are blooming like crazy.




I think I did better with his makeup than I do with my own every day.

How was your Halloween weekend?

One Year Ago:  Apple Cheese Crisp

This is about the easiest weeknight dinner you could possibly throw together.  Good taste and simplicity is what we need Monday through Friday and this meal fits those parameters quite nicely.

I also doubled this recipe because who doesn't need leftovers, however, my guys ate it all in one sitting.  They really liked the flavors at play here.  The sauce has a great barbecue taste.  The chili powder and cumin add a nice smokiness while the ketchup and molasses provide sweetness.

Mango slaw was a suggested side dish but we just had potato chips, which worked out fine.

I will be making this simple recipe again and again.  Give it a try.




Combine the first nine ingredients in a medium saucepan; bring to a boil.  Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender.




Remove from heat; shred with 2 forks.  Place 1/2 cup chicken on bottom half of each roll.  Top with pickles and top half of roll.




Serve with a knife and fork.

Black Pepper and Molasses Pulled Chicken Sandwiches
Adapted from Cooking Light

3 Tablespoons ketchup
1 Tablespoon cider vinegar
1 Tablespoon prepared mustard
1 Tablespoon molasses
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground ginger
12 ounces skinless, boneless chicken thighs, cut into 2" pieces
4 (2 oz) sandwich rolls, cut in half horizontally
Dill pickle chips

Combine first nine ingredients in a medium saucepan; bring to a boil.  Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender.

Remove from heat; shred with 2 forks.  Place 1/2 cup chicken on bottom half of each roll.  Top with pickles and top half of roll.

*Note:  I easily doubled this recipe in the hopes of having leftovers but it was eaten up in one meal, go figure.

I love anything with pumpkin as a main ingredient, it always plays nice with other flavors in a recipe.  With all the cold and blustery days we have had here in Oregon, soup has most definitely been on my mind.  Today those thoughts of a warm dinner served with buttery, crusty bread came to fruition.

This meal turned out amazing, even my husband, who is not necessarily ecstatic when it comes to eating a vegetarian dish, he usually wants some kind of meat, was very happy with the end result.  In fact he loved it.

The soup was very thick and hearty with a tangy taste brought on the addition of balsamic vinegar.  Overall it was an A+ as far as taste goes.  The soup is also very easy to make, another plus in my book with the busy schedule I have been keeping lately.

If soup is in your near future give this one a try, I think you'll enjoy it.




In a large pot sauté red onion, garlic, cumin, kosher salt, cinnamon, allspice and pepper in oil on low-medium heat until red onion and garlic are brown; about 3 minutes.

In a food processor or blender puree the beans and tomatoes with half of the vegetable broth.  Add pureed ingredients, pumpkin and the rest of the broth to the pot.




Simmer uncovered until thick, stirring often and scraping the bottom, about 40-45 minutes.  Before serving stir in balsamic vinegar. 




Garnish with baked pumpkin seeds.




We also added a dollop of sour cream.  If you like heat, add some cayenne while the soup is simmering.

Have a safe and insane Halloween night!

Pumpkin Black Bean Soup
Adapted from Home Made Simple

2 cans black beans (15 oz each), drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (16 oz) pumpkin puree
1/2 cup red onion, chopped
2 garlic cloves, minced
4 Tablespoons olive oil
4 cups vegetable broth
1 Tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ground black pepper
3 Tablespoons balsamic vinegar
Baked pumpkin seeds, for garnish

In a large pot sauté red onion, garlic, cumin, kosher salt, cinnamon, allspice and pepper in oil on low-medium heat until red onion and garlic are brown; about 3 minutes.

In a food processor or blender puree the beans and tomatoes with half of the vegetable broth.  Add pureed ingredients, pumpkin and the rest of the broth to the pot.

Simmer uncovered until thick, stirring often and scraping the bottom, about 40-45 minutes.  Before serving stir in balsamic vinegar.  Garnish with baked pumpkin seeds.  We also added a dollop of sour cream.  If you like heat, add some cayenne while the soup is simmering.

One Year Ago: Last Minute Halloween Slackers

If you have a sweet tooth and want some delicious while sipping a steaming cup of hot coffee, these bars will satisfy you.  They are so good.

The hubby informed me that dessert was a bit scarce around the house so I quickly whipped these up.  It's really hard not grabbing one every time I pass through the kitchen.

The coffee addition really gives them a rich background flavor and the white chocolate chip and toffee really puts them over the top.  Just what we needed with all the excess Halloween Candy over here!

Oh well, these are nice to have around the house for the holiday season and would be a great addition to any cookie platters you have going out to friends.




Combine flour, baking soda, salt and cinnamon in large bowl; set aside.




Beat butter and sugars in large bowl with electric mixer at medium speed until light and fluffy; about 3 minutes.  Add eggs, one at a time, beating well after each addition.  Add coffee mixture and vanilla; beat well.  Add flour mixture; beat until well blended.  Stir in white chocolate chips and toffee bits.




Spread batter evenly in a well greased 13 x 9 pan.  Bake at 350 degrees for 25 to 35 minutes or until golden brown (mine took 25).  Cool completely on a wire rack.  To get nice clean edges on the bars I refrigerate them for a couple hours before cutting them.




These really brown up nicely in the oven.




Don't eat them all at once.

Cappuccino Crunch Bars
Adapted from Bake Sale Recipes

1-3/4 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup butter, room temperature
1-1/2 cups light brown sugar, packed
1/2 cup granulated sugar
2 eggs
2 teaspoons instant coffee granules or espresso powder, dissolved in 1 Tablespoon hot water and cooled to room temperature
2 teaspoons vanilla extract
1 cup white chocolate chips
1 cup toffee baking bits

Combine flour, baking soda, salt and cinnamon in large bowl; set aside.

Beat butter and sugars in large bowl with electric mixer at medium speed until light and fluffy; about 3 minutes.  Add eggs, one at a time, beating well after each addition.  Add coffee mixture and vanilla; beat well.  Add flour mixture; beat until well blended.  Stir in white chocolate chips and toffee bits.

Spread batter evenly in a well greased 13 x 9 pan.  Bake at 350 degrees for 25 to 35 minutes or until golden brown (mine took 25).  Cool completely on a wire rack.  To get nice clean edges on the bars I refrigerate them for a couple hours before cutting them.

One Year Ago: Googly Eyes

Life has become insanely busy.  I know you feel it too.  Who doesn't.  At the moment I must have a million projects swirling around me.  It will not let up soon.  But busy is good, it keeps my hands out of the potato chip bags (wink, wink).

However, between kid's school projects, book reports, mobiles to construct, rainforest projects, historical fiction novels to read and then putting finishing touches on vampire and Jango Fett (from Star Wars) costumes I can easily lose my whole day.  Oh, and the phone doesn't stop ringing nor do the emails stop.

But that's not all, there's the vineyard.  I dream at night about row and vine spacing.  I'm deadlocked at 7 feet or 7.6 feet.  Those six inches can make a big difference in farming practices. And then the vines, the rootstocks and the Pinot Noir clones.  Do I want 114 on a 3309 rootstock or do I want 115 on a 101-14 rootstock.  However, I'm in love with the flavor profile of the 777's and then there's Pommard.  I won't even tell you about the pressure we are under to get our winter cover crop planted; the seed spreader we had ordered went on backorder.  Now we are scrambling for a replacement.  Let's not even mention the hours whittled away discussing irrigation issues, pumps, hoses and underground reservoirs.  Putting in a vineyard takes nothing less than everything and since we are doing it ourselves, well, I won't even go into the stress.

Funny though, there is always time for dip which includes the dip series we seem to have going over here.  This is another recipe from the last page of the last issue of Gourmet Magazine.

The verdict is in, we loved it.  Let me preface this with saying I have always loved Green Goddess salad dressing so it doesn't surprise me I have a taste for this warm dip.  Don't be afraid of anchovy paste if you are not an anchovy fan, the paste is a mild alternative.  Also, don't skip the fresh tarragon in this one, it really adds to the flavor.

The dip continues....




Cook scallions in butter in a heavy medium saucepan over medium heat, stirring, until softened, about three minutes.  Add spinach and anchovy paste and cook, stirring, until heated through.




Add cream cheese and cook, stirring, until melted and warm, then stir in sour cream, lemon juice, tarragon, salt and pepper.




Serve warm with crackers or crudités.




However, we liked this with pita chips.

Green Goddess Spinach Dip
Adapted from Gourmet

4 scallions, chopped
2 Tablespoons unsalted butter
10 oz thawed frozen chopped spinach, drained and squeezed dry
1 Tablespoon anchovy paste
8 oz cream cheese, cut int cubes
3/4 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons chopped tarragon

Cook scallions in butter in a heavy medium saucepan over medium heat, stirring, until softened, about three minutes.  Add spinach and anchovy paste and cook, stirring, until heated through.

Add cream cheese and cook, stirring, until melted and warm, then stir in sour cream, lemon juice, tarragon, salt and pepper.

Serve warm with crackers, pita chips or crudités.

One Year Ago: Lemon Mini Muffins with Lime-Scented Sugar

I have never had Brie in pasta.  I have never even thought of adding it to pasta.  However, I am now a convert.  Wow.  We loved this!

This was also very kid friendly dish with no overpowering flavors, just the right balance of gooey cheese and mild mushroom flavors.  The arugula adds a nice peppery background flavor without being spicy.

This is a great lunch, dinner or even first course meal.  I have always loved Brie but this really changed it up in a new way.

A new keeper recipe around here, give it a try.




Cook the pasta according to the package directions.  Reserve 1/2 cup of the pasta water, drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes.  Add the wine, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the mushrooms brown, 5 to 6 minutes.

Toss the pasta with the Brie and reserved (hot) pasta water until the pasta is coated.  Stir in the mushroom mixture and arugula.  




With crusty bread, this meal is a knockout.

Pasta with Brie, Mushrooms and Arugula
Adapted from Real Simple

12 ounces penne (3/4 box)
1 Tablespoon olive oil
1 pound button mushrooms
1 small red onion, sliced thinly
1/2 cup dry white wine
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 ounces Brie, rind removed, cut into 1/2" pieces
1/2 cup reserved pasta water
4 cups baby arugula

Cook the pasta according to the package directions.  Reserve 1/2 cup of the pasta water, drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes.  Add the wine, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the mushrooms brown, 5 to 6 minutes.

Toss the pasta with the Brie and reserved (hot) pasta water until the pasta is coated.  Stir in the mushroom mixture and arugula.  

Cooking Note:  I believe the Brie melts best if it is not ice cold from the refrigerator, let it warm up a bit before tossing in the pasta.