Oops, I forgot to blog last night. Send the NaBloPoMo police. I got caught up in things and I had a headache. My migraine concoction was used and it worked, but I’ll tell you about that another time.
Do you like plays? Musicals? I’m thrilled that I raised three play-lovers. Working in the heart of midtown Manhattan, I can walk through Times Square at lunch and happily point out plays I’ve seen or ones we need to see. Instead of giving the girls more crap they really don’t need on their birthdays and Christmas, we give them play tickets. Utah and her Kevin went to see The Lion King (again) for her birthday. I sent all three of the girls in to see Aladdin for Christmas last year. Beena and John want to see Matilda for Christmas. If you recall, the girls gave me tickets to see Rock of Ages on my 50th and I turned around and gave the same thing to Utah for her birthday that year.
MR gave me my long-awaited for tickets to Kinkyboots for our anniversary. And I didn’t even have to take him! lol!
It’s not only Broadway shows we love to see. We haven’t missed a middle/high school production in about six years. We will go to a church play is we see one. We passed a High School in another neighborhood, saw they were putting on Seussical the Musical, bought tickets and loved it. That was a talented bunch of kids.
Tonight the Middle School put on Bye Bye Birdie, and Zombiegirl didn’t even have to ask if I wanted to go- it was understood. This play holds a special place in my heart because it was MY high school play, I think when I was a freshman. I didn’t remember who I played until Kim McAfee and her best friend Ursula sang together. Bam! It all came back to me…I was Ursula. I recited the lines right along with the (very talented) middle-schooler. Yet I can’t remember to take the damn chicken out of the fridge in the morning.
All this is leading somewhere, promise.
I get home at 6 every night and the play started at 7. I’ve been slacking in the cooking department so I enlisted MR’s help and made Crispy Baked Pasta with Mushrooms and Sausage in Creamy Parmesan Sauce. They promised it would only take a half hour.
More or less.
Crispy Baked Pasta with Mushrooms, Sausage, and Parmesan Cream Sauce
- 1 cup Panko-style bread crumbs
- 6 ounces grated Parmesan cheese
- 1/4 cup chopped fresh parsley leaves
- 2 tablespoons finely minced fresh chives
- 2 small shallots, finely minced (about 1/2 cup)
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 8 ounces Italian sausage (mild or hot), removed from casings
- 1 pound mixed mushrooms (such as portobello, shiitake, and oyster), cleaned and thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon juice from 1 lemon
- 2 1/2 tablespoons all-purpose flour
- 2 cups homemade or store-bought low-sodium chicken stock
- 1 cup heavy cream
- 12 ounces fresh or 8 ounces dried ridged pasta such as rotini or campanelle
Bring a large pot of salted water to a boil and keep at a bare simmer. Combine bread crumbs, 2 ounces cheese, half of parsley, half of chives, 1/4 of shallots, 1/4 of garlic, and olive oil in a medium bowl and massage with hands until combined. Season to taste with salt and pepper. (I really need to read through a recipe first. I added all the cheese. It’s okay, we like cheese. I also didn’t use my hands- I was on my way out.)
Melt butter in a large cast iron skillet over medium-high heat until foaming. Add sausage and cook, mashing it with a potato masher or a wooden spoon until broken up and well browned, about 7 minutes. Use a slotted spoon to transfer sausage to a small bowl, leaving fat behind. (MR’s job. He’s meticulous.)
Increase heat to high, add mushrooms to skillet, and cook, stirring frequently, until moisture has evaporated and mushrooms are well-browned, about 10 minutes. Add shallots and garlic and cook, stirring, until fragrant, about 30 seconds. Add soy sauce and lemon juice and stir to combine. (Okay, we deviated big time here. No one in this household likes mushrooms. They’re poison. Like the floor is lava. I like a grilled Portabello sandwhich, but that’s about it.)
Add flour and cook, stirring, until a thin film begins to form on the bottom of the pan, about 1 minute. Slowly whisk in chicken broth followed by heavy cream. Bring to a simmer and cook until thickened, about 2 minutes. Stir in remaining grated cheese until melted. Stir in remaining parsley and chives. Stir in sausage. Season to taste with salt and lots of black pepper. (Somehow, I forgot the cream, which pissed me off because I actually HAD cream from the Fettucine Alfredo. I added a little more cheese because…it said to.)
Adjust rack to 10 inches below broiler element and preheat broiler to high. Cook pasta in salted water according to package directions, removing it when still just shy of al dente. Drain, reserving 1 cup of cooking liquid. Return to pot. Add mushroom mixture and stir to combine, adding liquid to adjust consistency. Pasta should be very loose but not soupy. Return to cast iron skillet and top with bread crumbs. Broil until golden brown, rotating pan as necessary, 2 to 3 minutes. Serve immediately (I didn’t cook this in my cast iron pan because I have yet to season it from the last time I used it. I didn’t want everything to taste like rust. MR threw this in the oven and Z-girl and I ran out to the play.)
I sat through all the squeaky singing, bad acting, wonderful acrobatics (go Monster and Jamie!) and cute tap-dancer (Yay, Grace!) thinking about dinner. It didn’t distract me enough not to hum the tunes under my breath, however. They did a great job but damn, we needed to get home and eat.
This dish was really good. I’m kind of glad the cream was forgotten- it was creamy enough without it. I would have added more sausage and maybe a little less parmesan, it had a bite to it. MR ate two helpings but Zombiegirl wouldn’t eat it…two things she hates, pasta and sausage. And she’s 1/4 Italian.
What’s the story, Morninglory? What’s the tale, Nightingale?
This one’s a keeper.