Sunday breakfast in Red Wing

We had a very nice Sunday breakfast this morning, and for once I didn't have to make it or do the dishes. We took a very brief getaway to Red Wing, where we took in the Jeremy Messersmith concert at the recently restored Sheldon Theatre, dinner at Oliver's Wine Bar, and capped it with a refreshing stay at the Golden Lantern Inn. The latter was the home to three generations of the Red Wing Shoe exec's family before it was converted into a B&B. It makes a lovely one. And it was a lovely break from reality.

Pink mushroom pasta with pancetta and thyme

Pink oyster mushrooms! Ramps! Radish sprouts! The Midtown Farmers Market opened for the season this weekend, thus flipping the switch from the time of year when I plan menus and then go to the store to when I go to the market and then plan menus. If you see pink mushrooms, you just have to let them drive the bus.

The market is in a new, temporary location this year next to Moon Palace Books. It's kind of elbows-in compared with its former roomy quarters, but everyone was in a good mood, and just glad it wasn't snowing like it has been for some market openers. 

 

Pasta with mushrooms and pancetta

Adapted from Bon Appetit, October 2016. The original recipe called for sliced proscuitto, but I didn't have any on hand, so pancetta it was, which is what happens when you shop first and plan later.

Ingredients

1 pound penne pasta

2 tablespoons olive oil

3 ounces diced pancetta

1 pound mixed mushrooms (oysters, chanterelles, cremini, shiitake), torn into bite-size pieces

2 medium shallots, finely chopped

1 teaspoon fresh thyme leaves

1 cup broth

⅓ cup heavy cream

2 tablespoons butter

Method

Bring a large pot of boiling water to a boil. Salt liberally and cook pasta to al dente, reserving some cooking liquid for possible use in the sauce.

Meanwhile in a large deep skillet, cook pancetta until crisp. Drain on paper towels and set aside.

Add 2 tablespoons olive oil to pan and saute mushrooms until browned and tender, tossing often. Stir in shallots, thyme and salt and pepper. Cook, stirring often, until shallots are tender. Add stock and simmer for about 10 minutes until sauce has reduced. Stir in cream and butter and heat through. Add pancetta. Add pasta and stir to coat, adding reserved pasta liquid as needed to make desired sauce consistency. Season to taste with salt and pepper.

Rating: Quite nice. Saucy without being cloying. The pink mushrooms don't stay pink, but they stay tasty.

Orecchiette with arugula tomato ricotta sauce

I was a little skeptical of a double-starch dish involving both pasta and potatoes, but this works.

Orecchiette with arugula

Adapted from “Cook’s Encyclopedia of Pasta”

Ingredients

3 tablespoons olive oil, divided

1 small red onion, finely chopped, divided

1 (14.5-ounce) can crushed fire-roasted tomatoes

½ teaspoon dried oregano

Pinch of cayenne

2 tablespoons wine (white or red both work)

2 potatoes, peeled and diced, about 7 ounces

2¾ cups orecchiette

2 garlic cloves, finely chopped

5 ounces  arugula leaves

½ cup ricotta

Grated Parmesan for garnish

Method

While bringing pasta water to a boil, heat 1 tablespoon of olive oil in a large skillet. Add half of the onion to the pan and cook over medium low heat until softened. Add tomatoes, oregano, cayenne and wine. Cover and simmer for about 15 minutes.

When pasta water comes to a boil, salt generously and add orecchiette and potatoes. Cook until potatoes are tender and pasta is al dente.

Meanwhile, heat remaining olive oil in another skillet. Cook garlic and remaining onion in the oil for 2 minutes. Add arugula in batches, stirring until wilted and adding more as you go.

Toss drained pasta and potatoes with tomato mixture. Add arugula mixture, ricotta and salt and pepper to taste. Serve with grated Parmesan. Serves 4-6, depending on whether it’s a main course or side dish.

Rating: Nice. The ricotta makes it a vaguely creamy tomato sauce. Very filling, but not leaden, despite the double dose of starch. I'd make it again.