Monday, March 28, 2011

Sustainable Rainbow Trout Loaf, Creamed Sunchokes, Green Beans with Rainbow Trout Gravy



Welcome to this month's 5 Star Foodie Cooking Group.  This month's theme is sustainable fish.  Wonder who picked that one?!  Thank you Natasha for being a marvelous partner in this endeavor.

Sustainable fish is an extremely important topic to me.  I have written extensively on the subject for LC and Blogcritics.

Now the question is do you really give a shit?  Well, do you?  Sometimes I feel like I am farting into the wind with this stuff.  I write and write endless posts about sustainability and only a handful of you ever say anything about it.  I know who you are.  The rest, ask yourselves dear cooks, when you put your hard earned money down at the market, what exactly are you supporting?

Here's a simple math equation using a very popular endangered fish Chilean Seabass.

Demand = severe overfishing
Slowly maturing fish = low supply

severe overfishing + low supply = soon no more fucking fish...it's that simple.

And that's just one example of one species of fish, trust me, there are many many more out there.

If you would like further information on sustainability and sustainable fish here are some resources…
SeaWeb


U.S. Farmed Rainbow Trout is a "Best Choice" according to the Monterey Bay Aquarium Seafood Watch.  I am not talking about the fish grandpa' catches in the lake, I am talking fish raised in pristine waters of Idaho, away from pollution.  If you are thumbing your nose at rainbow trout right now, without even trying it, I'd say grow up and expand your palate.

The only way to pay proper respect to the animal that gave it's life for my sustenance was to use every bit of it.  So, head and body for stock to make gravy, flesh for the loaf, and the skin for a crackling.  Sadly the crackling was so good that it did not make the post, as the lawyer and I devoured it.  Sorry!

Organic Sunchokes, also know as Jerusalem artichokes, are the tubular root of a sunflower.  They can be eaten raw or cooked.  They simply are amazing, whether sliced thinly in a salad, or creamed as in this dish.

Sustainable Rainbow Trout Loaf, Creamed Sunchokes, Green Beans with Rainbow Trout Gravy




For the Rainbow Trout Loaf:
10 oz Rainbow Trout trimmings
2 garlic cloves – grated
1 leek (white & light green parts only) – small chop
1 tsp Meyer lemon – juice & zest
1 egg – beaten
1/3 cup of whole milk
Sea salt
White pepper
½ cup cracker meal
Center cut bacon strips

In a bowl, combine the trout, garlic, leeks, lemon, egg, milk, salt & pepper.  With a rubber spatula gently fold to combine.  Add the cracker meal.  Fold to combine.  Roll into a loose log.

Using aluminum foil, roll the log into a tight package.  Squeeze the ends of the foil to lock in place.  Fridge for 20 minutes.

Lay out another sheet of aluminum foil, and lay enough bacon strips to cover the length of the loaf.  Remove the loaf from the foil and add to the center of the bacon.  Roll the loaf into another tight package, making sure the bacon completely covers it.  Fridge for 30 minutes.

Preheat the oven to 350 F.  Remove the trout loaf from the foil.  Put it on a baking sheet.  Bake for 35 to 40 minutes.  Do not overcook.  It will dry out.

Remove from the oven, and allow resting on a wire rack for 10 minutes.  Slice into 1 ½ thick inch wheels.


For the Rainbow Trout Stock:
Safflower oil
4 smoked bacon strips – cut into lardons
2 rainbow trout bodies with heads.
1 white onion – small dice
1 russet potato – scrubbed & cut into small dice

Spice Mix – all whole
Black peppercorns
Cumin
Fennel seeds
All spice
3 Bay leaf

In a stockpot, heat safflower oil over medium heat.  Add the bacon, cook until crisp and rendered.  Add the onion, potato, trout bodies, and spice mix.  Bring to a simmer.  Do not allow to boil.  Simmer for 2 hours.  Skim any foam scum that rises to the surface.  Strain through a fine mesh strainer.  Stock will keep for 7 days in the fridge.  Stocks also freeze very well.

For the Rainbow Trout Gravy:
4 cups Rainbow trout stock
1 tbs unsalted butter
1 tbs all purpose flour

In a small saucepan, bring the trout stock to a simmer.  Reduce by half.  In a saute pan, melt the butter over medium heat.  Add the flour.  Mix well to combine.  Cook to a light blond color.  Incorporate the roux into the stock.  Cook for a few minutes to incorporate and thicken.  Remove from heat.

For the Creamed Sunchokes:
2 cups sunchokes - sliced thin on a mandoline
Whole milk
2 garlic cloves - minced
1 shallot - minced
sea salt
white pepper
2 tbs unsalted butter

In a saucepan, melt the butter over medium heat.  Add the sunchokes, garlic, shallot.  Cook for 5 minutes. Season with salt and pepper.  Pour enough milk to cover the sunchokes.  Lower the heat and simmer until tender.


If you require a tutorial for blanching green beans, just get a take-away.

That's it for now...till we exchange a few words again...Peace!

Saturday, March 26, 2011

The Brothers Do Sustainable Pacific Halibut Right

Sometimes life’s undeniable randomness produces our most fond memories.  This is not one of them.  However, it was cool when my little brother walked into my office on Thursday with two pieces of fresh sustainable wild-caught Pacific Halibut.  He then proceeded to suggest that we each cook a dish and post it on LC.

You might remember my brother, a firefighter and paramedic, from his previous appearances on LC, A Hero is Born & Stacked Fried Green Tomatoes.

Wild-Caught Pacific Halibut is one of the finest fish in the sea.  The only job of the cook when dealing with halibut is just not to fuck it up, the flesh is amazing. 

By the way, next week our 5 Star Foodie Cooking Group convenes again, and this month’s theme is, you guessed it, Sustainable Fish.

Without further ado, I give you a stomach ache, um, I mean Alex’s dish.  C’mon man, we kid because we care.  Enjoy…

Supreme Halibut Corn Tamales with Tomatoe Avocado Salad


2 large fresh ears of corn, husks intact
1/2 cup packed fresh cilantro
1 tablespoon yellow cornmeal
1 teaspoon sugar
1/2 teaspoon salt
¼ cup finely chopped orange bell pepper
¼ cup finely chopped sweet onion
2 6-ounce halibut fillets

For Halibut
1 cup shredded Cheddar cheese
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons all-purpose flour
1 1/2 teaspoons lemon juice
1 tablespoon diced onion
1/8 teaspoon ground cayenne pepper


Preheat oven to 400°. Spray a baking sheet with PAM.

Carefully remove the 4 largest husks and save them for the tamales. Cut kernels off of corn. Place the corn, cilantro, cornmeal, sugar, salt, and orange pepper in a food processor and pulse a few times until just coarse – do not puree.

Place two husks on a baking sheet and fill with half of the corn mixture.
In a bowl, mix the cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper. Spoon the mixture on the halibut fillets & place them on top of the filling. Place the remaining husks on top. Bake in the oven for 20 minutes and serve immediately.

Sun Gold Tomatoes & Avocado Salad

1/4 cup Sun Gold Cherry Tomatoes Halved
½ Hass Avocado
½  lime, juiced
1 tablespoon chopped Cilantro
Salt, pepper

Combine tomatoes, lime, avocado, cilantro and a dash of salt and pepper. Mix to coat and enjoy.

Now it's Laz's turn...

Pacific Halibut with Fried Sushi Rice



 You didn't actually think you were going to see a traditional fried rice, did you?  This is more of a deconstructed fried rice, but when eaten together, it will give you the feeling of eating fried rice.

Soft Scrambled Eggs



Fried Sushi Rice Cake


Pacific Halibut, Bird's Eye Chili, Jalapeno, Leek & Garlic Stir Fry.  Topped with a Sesame Vinaigrette

Pan-Roasted Pacific Halibut


For the fried sushi rice:
1 cup sushi rice
1 1/4 cup cold water
1/4 cup rice vinegar
1 tbs cane sugar
1 tsp sea salt
Wondra flour
Canola oil

Rinse the rice under water until the water runs clear.  Combine the rice and water in a saucepan over medium-high heat and bring to the boil.  Reduce the heat to low, cover, and simmer for 20 minutes.  Remove rice from heat, but do not uncover.  Allow the cool for 10 minutes.

In a bowl, combine the salt, sugar and vinegar.  Still well to dissolve.  Transfer the rice to a glass bowl.  Cover with the vinegar mixture.  Turn the rice with a spatula to incorporate.  Turn the rice out onto a baking sheet.  Using a spatula, spread the rice to an even layer.  Maybe about 1/4 inch thick.  Cover with plastic wrap and fridge for 30 minutes.

In a saute pan, heat 1/4 inch of canola oil over medium heat.  Remove the rice from the fridge.  Using a biscuit cutter, cut rounds of rice.  Lightly coat both sides with wondra flour.  Fry each rice cake for 1 minute on each side.  Remove to a plate lined with paper towel.

For the sesame vinaigrette:
2 garlic cloves - minced
1 bird's eye chili - minced
1 jalapeno - minced
Juice of 1 lime
1 cup sesame oil
1/2 cup rice vinegar
1/2 cup fish sauce

Combine all ingredients in a small sauce pan and heat over low heat.  Allow the flavors to infuse for 1 hour.  Strain.  Will keep in fridge for 5 days.

For the Halibut Stir Fry:
Halibut trimmings - cut into 1/4 inch pieces
1 bird's eye chili - seeded & minced
1 jalapeno - seeded & minced
1 leek (white and light green parts only) - sliced thin
1 garlic clove - minced
Sesame oil
Plum Vinegar
Cane sugar
Sea salt

In a wok, heat some sesame oil.  Add the chili, jalapeno, leek, and garlic.  Stir fry for 2 minutes.  Add a splash of plum vinegar and a pinch of sugar and salt.  Add the halibut trimmings.  Stir fry for 2 minutes.  Do not overcook.

For the Pan-Roasted Halibut:
1 - 6 oz Pacific Halibut fillet
Sea salt
White pepper
Piment d' Espelette
Wondra flour
Safflower oil

Pat dry the halibut with paper towels to remove excess moisture.  Season both sides with salt, pepper, piment d' espelette, and wondra flour.

In a saute pan, heat 1/4 inch of safflower oil over medium-high heat.  When the oil is very hot, add the halibut.  Cook for 2 minutes on each side.  Do not overcook.

A big thank you to my brother Alex for joining me on this fun project.

That's it for now...till we exchange a few words again...Peace!


Wednesday, March 23, 2011

Pigeon Pea & Asparagus Soup - Sopa de Gandules con Esparragos

Making good soups at home with wholesome ingredients beats the shit out of the crap in the can.  Stocks are the basis of a good soup.  Stock making is a lost art.  I mean, who has time to make stocks, right?  Too busy.  Well, busy person stocks are one pot jobs, not too hard.  Another added benefit is that stocks freeze easily.  Please control what is in your food and make stocks and soups at home.

Soups are a great canvas for creativity in the kitchen.  Different ingredients, flavors, textures, temperatures, and garnishes provide the cook with endless combinations.  I puree and strain all of my soups, but that is personal preference.  What I can tell you is that soups that have a silky mouth feel and interesting presentations are always a hit in dinner parties.

Gandules of (Pigeon Peas) are popular in Caribbean cooking.  This legume contains high levels of protein, along with the amino acids methionine, lysine, and typtophan.  These beans can be purchased dried, canned or frozen.  Be aware that canned beans have higher sodium levels.

Spring is best for fresh asparagus; harvested commercially from late February to June, with April being the peak. I added it to this recipe because my local farmers market had some gorgeous product this week.  It seems like an odd pairing but I can honestly say that went along swimmingly with the pigeon peas.

Pigeon Pea & Asparagus Soup - Sopa de Gandules con Esparragos


2 strips bacon – diced
2 oz chorizo – diced
1 green bell pepper – seeded & diced
1 bird’s eye chili – seeded & diced
2 leeks – white & light green parts only – diced
2 shallots – diced

Spice Mix – all whole spices
Cumin
Allspice
Black peppercorns
Coriander

8 oz tomato paste
350 ml Albarino Spanish white wine
Homemade vegetable stock
1 Meyer lemon – zested & juiced
3 bay leafs

2 – 15 oz canned Pigeon peas – drained of canning liquid
1 bunch asparagus – trimmed of tough woody end.
Olive Oil
Sea salt

In a sauté pan, toast the whole spices over medium heat.  Once you can smell the spices, take them off the heat.  Take care not to burn the spices, they will taste quite bitter.  Transfer to a coffee grinder, grind to a fine powder.

Cut the asparagus into 2 inch pieces.  Reserve some of the tips for the garnish.

In a stockpot, heat 2 tbs olive oil over medium heat.  Add the bacon and chorizo, cook to render the fat and crisp.  Add the green pepper, chili, leeks, and shallots.  Season with the spice mix.  Cook for 10 minutes.  Add the tomato paste.  Brown the tomato paste to remove some of the raw acidity, 5 to 7 minutes.  Deglaze with the white wine.  Add the lemon juice and zest.  Season with sea salt.

At this point, add the pigeon peas and asparagus.  Pour just enough vegetable stock to cover the veggies.  Add the bay leafs.  Reduce to the heat.  Simmer for 1 hour.  Check for seasoning, add salt if needed.

Reserve some of the pigeon peas for the garnish.  Using an immersion blender, puree the soup until smooth.  Strain through a fine mesh strainer.

To Present:
Ladle soup into a soup bowl.  Arrange some of the asparagus tips and pigeon peas in the center of the bowl.  Drizzle olive oil.

That’s it for now…till we exchange a few words again…Peace!

Saturday, March 19, 2011

Stuffed Organic Pork Lion & Tostone

Regular readers of LC know that I have a deep rooted love for the mashed fried green plantains we call Tostones.  I always try and find new ways to show these babies off.  Here, I paired them with stuffed pork loin.  Pork and Tostones, a classic Caribbean dish for sure.

Hawaiian Plantain originally from Tahiti is a plantain and banana cross.  A much sweeter and larger species of plantain; they are produced commercially in the Americas.

Organic grass fed beef and pork tastes great and is good for the environment.  Both were used in this dish. These animals are treated with respect; they have free access to natural forages, fresh air and clean water.  Lower stress levels for the animals and not being treated with growth hormones and antibiotics results in a tastier final product.

Local Harvest is a fantastic resource for finding local farms in your area.  Search out the information and support sustainable local farms; reward them for their hard work and conducting their business in a sustainable fashion.  For organic Berkshire pork contact Hearst Ranch.

Jicama is an edible root that resembles a turnip.  The outside skin looks kind of gnarly but the inside is sweet, crisp, white.  I peel the skin, cut them into matchsticks and serve it raw. Great in salads.

Bird’s eye chilies are hot.  Now, I mute them a bit by pickling them.  I love the balance they provide when paired with the slightly sweet jicama.  Use a milder chili for less heat (if you’re a giant pansy).

Thai Peanut Sauce is awesome.  I can’t help myself, got to throw in a little mash-up, sorry.

Stuffed Organic Pork Loin & Tostone


Click here for the tostone preparation method.


Sliced Jicama & Pickled Bird's Eye Chili.  Click here for the Thai peanut sauce recipe.


For the Stuffed Pork Lion:
2 lb organic pork loin
Organic ground beef - (50-50 mix chuck & round)
Fresh thyme
Fresh rosemary
Chipotle hot sauce
Sea salt
Black Pepper
Olive oil
Safflower oil

Preheat the oven to 375 F.

Slice pork loin 3/4 way through lengthwise.  Then about halfway through to the left side and the right side.  You are basically opening up the pork loin flat.  Lay plastic wrap over and under the pork.  Pound the meat to an even thickness.  DO NOT TEAR THE MEAT.  Be gentle.

Spread an even layer of ground beef on the pork.  Season with the fresh thyme, fresh rosemary, sea salt, black pepper.  Add a few dashes of chipotle hot sauce and some olive oil.

Roll the pork loin, keeping the stuffing inside.  Tie with butcher's twine at about 1 1/2 inch intervals.  Season the outside of the pork with sea salt and pepper.  Heat the safflower oil in saute pan over medium-high heat.  Brown the loin all over.  Transfer to the oven.  Cook for 35 minutes.  Using a meat thermometer, the temp should be around 160 F.  Let rest for 10 minutes.  Slice into rounds.


If you know the movie where the "giant pansy" line comes from, tell me in the comments.

That's it for now...till we exchange a few words again...Peace!

Tuesday, March 15, 2011

Shiitake Mushroom, Butternut Squash & Leek Lasagna

I love lasagna.  One of my absolute favorite foods.  Growing up my mom made a helluva lasagna.  It was one of those meals that I always looked forward to mom making.

Such a versatile course.  Countless fillings and ingredients to use.  Here, I went completely meatless.  My wife is now a proud vegetarian, so I've had to expand my repertorie when it comes to different veggie combinations.

Butternut Squash flesh is creamy and sweet.  A joy to cook with.  It's peak season runs from early fall through the balance of winter, so I wanted to squeeze it in one last time.  Pinch of cinnamon really takes this to another level.

Shiitake Mushrooms are a delicacy the world over.  I found some lovely fresh shiitake mushroom at my local organic market.  They provide the lasagna with a meaty mouthfeel, sure to satisfy the carnivore in your family opposed to anything vegeterian.

Leeks are a staple of LC cuisine.  Love them.  Indispensable in my opinion. Cut into about 1/4 inch rings they add a sweet onion punch.

Cauliflower puree with milk, onion, butter, and grated nutmeg is the sauce for the lasagna.

Organic Gouda  and Organic Gruyere were the cheeses used.

Panko Breadcrumbs, fresh minced chervil, and fresh minced marjoram provide the icing on the cake.  Or the topping of the lasagna.

Due to my abject laziness, I did not make my own pasta.  Barilla Oven Ready Lasagna is a readily available product that will cut two steps in the kitchen for you, making and boiling the pasta.

Enjoy...

Shiitake Mushroom, Butternut Squash & Leek Lasagna




For the Butternut Squash:
1 large butternut squash
cane sugar
ground cinnamon
half-and-half

Preheat the oven to 375 F.  Cut the squash in half.  Scoop out the seeds.  Season with cane sugar and cinnamon.  Lay down on a baking sheet cut side down.  Cook for 1 hour.  Allow to cool.

Scoop out the flesh into a food processor.  Add just enough half-and-half.  You want a nice puree consistency.  Season with a pinch of cane sugar and ground cinnamon.  Process until smooth.


For the Cauliflower Puree:
Safflower oil
1 head of cauliflower
3 tbs unsalted butter
1 white onion - small chop
2 garlic cloves - minced
grated nutmeg
sea salt
white pepper
whole milk

In a stockpot, heat the safflower oil over medium-high heat.  Add the butter, once the butter foams, add the onion.  Add the cauliflower and garlic to the pot.  Cook for 7 minutes.  Pour enough milk to cover the cauliflower.  Grate nutmeg to taste.  Season with salt and pepper.  Cook until the cauliflower is soft.  Using an immersion blender puree until smooth.

For the Shiitake Mushrooms & Leeks:
Safflower oil
Fresh shiitake mushrooms - sliced
3 Leeks - white and light green parts only - cut into 1/4 inch rounds
2 shallot - minced
sea salt
black pepper

In a saute pan, heat the oil over medium-high heat.  Saute the shallots, mushrooms and leeks until nicely browned. Season with salt and pepper.  Do not overcook.

Fresh herbs minced
Rosemary
Chervil
Marjoram

Panko Breadcrumbs
Gouda - shredded
Gruyere - grated

Lasagna Layers- pasta, butternut squash, shiitake mushrooms, leeks, gruyere, rosemary.

Once the layers are built cover with cauliflower puree, shredded gouda, panko breadcrumbs, chervil and marjoram.

Preheat oven to 350 F.

Cover lasagna dish with aluminum foil. Bake for 40 minutes.  Remove the foil.  Cook for a further 10 minutes to finish to top.


That's it for now...till we exchange a few words again...Peace!

Thursday, March 10, 2011

Pan-Roasted Sustainable Catfish with Black Beans

This post originally appeared on Patty's Food Blog as a guest post by me in October of 2010.  I am bringing it back here because I love the dish and talking sustainable fish.

Enjoy...

I am a fervent supporter of organics and sustainable foods. Today I would like to chat with you about sustainable fish. The conditions of our oceans and waterways are poor. Species of fish are disappearing due to overfishing and habitat destruction. Do we really want future generations to deal with environmental disaster, or not to be able to enjoy a wonderful fish like, Patagonian Toothfish, because we overfished it into oblivion? That’s the actual name of a fish that you may only know by its clever trade name…Chilean Sea Bass.

So how can we make a change? First get educated, don’t take my word for it, there are many wonderful online educational sites. Such as…

Monterey Bay Aquarium
NRDC
Sea Web

Then choose to cast a vote for sustainable fish every time you scan something at the check out counter. If you eat seafood, your purchasing dollars make a clear statement on what you stand for.

US farm-raised catfish is one of our greatest sustainable fish. The fish tastes great, cooks up well, and is economical. What more could one ask for? Today I am paring it with black beans and blanched vegetables.


Black Beans, Edamame, Snap Beans, Organic Edible Roses


Pan-Roasted Catfish Fillet


Mascarpone, Lime Zest, Daikon Sprouts

Pan-Roasted Catfish with Black Beans



For the Black Beans:
Olive oil
1 yellow onion – small dice
Cubanelle pepper
1 leek – (white & light green parts only)
1 fennel bulb – small dice
1 shallot – minced
2 garlic cloves – minced

Sea salt
White pepper
Ground cumin
2 tbs tomato paste
350 ml Albarino Spanish white wine
2 bay leaf
Fresh Oregano – chopped
Fresh Culantro – chopped

In a stockpot, heat the olive oil over medium heat. Add the onion and peppers. Sweat until soft. Add the fennel and leeks. Cook for a few minutes. Add the shallots and garlic. Season with salt, pepper and cumin. Cook for a few minutes. Make a well in the center add the tomato paste. Brown the tomato paste with the veggies. Add the wine. Reduce by half. Add the black beans. Add enough water to cover the beans. Season again with salt, pepper and cumin. Add the bay leaf. Reduce until desired consistency. Take off the heat. Remove bay leaf and add in the fresh herbs.

Note: I add a generous splash of Pedro Ximenez Spanish sherry vinegar for an acidic punch.

For the Catfish:
Canola oil
Catfish fillets
Wondra flour
Sea salt
White pepper

Heat 1/8 inch of oil in a heavy bottom pan over medium-high heat. Season the fish on both sides with flour, salt, and pepper. When the pan is very hot, add the fish, skinned side down. Hold the fish down for 30 seconds to maximize contact with the pan. Cook for 2 minutes. Using a fish slice, gently turn the fish over and briefly cook for 30 seconds. Remove the fish to a wire rack to cool, SKINNED SIDE UP!

That’s it for now…till we exchange a few words again…Peace!

Tuesday, March 8, 2011

Penne Rigate with Abruzzese, Leeks, Porcini & Goat Cheese Sauce

On March 5, 2010, Lazaro Cooks came into existence with it's first post.  Amazing how the time has flown.  Thank you to all the talented, kind, creative folks I've met doing the blogging thing.  I have been fortunate to cultivate relationships and collaborate with some truly stellar cooks.

Collaborations are my favorite part of the blogging experience, events like our 5 Star Foodie Cooking Group, expect many more in the future.

LC is all about the challenge of cooking well. To be a proficient cook one must be a chemist, a philosopher, and an artist.  Thank you to all who have enjoyed reading about my culinary journey.

It has been a bit since I made a pasta dish.  This one is quite simple, easily whipped up any night of the week.

Here reduced mushroom broth, white wine and a smooth goat cheese sauce combine to create a flavorful compliment to the penne rigate pasta.

Abruzzese is a dry Italian pork sausage that delivers a spicy punch to the dish.

The De Cecco company makes a fantasic dry Organic Penne Rigate.

Leeks, Abruzzese, Red Chilies, Mushroom Broth, Shallots, Porcini Mushrooms, Chives

To reconstitue porcini mushrooms:
2 oz dried porcini mushrooms
2 cups homemade mushroom broth

Bring the mushroom broth to the boil.  Pour over the dried porcini mushrooms.  Allow to steep for 20 minutes.  Using a spider skimmer lift the mushrooms out of the liquid and pat dry on paper towels. Slice mushrooms.

Strain the mushroom broth through a chinois lined with cheesecloth.  Reserve strained broth.

For the goat cheese sauce:
4 tbs whole milk
4 oz goat cheese

Warm the milk over low heat.  Add the goat cheese.  Allow the cheese to melt gently to form a thick sauce.  Keep warm

Olive oil
abruzzese sausage diced
1 red chili - diced
2 shallots - diced
1 leek - white and light green parts only - sliced
1 cup reserved mushroom broth
1 cup white wine
2 oz reconstituted procini mushrooms
Freshly grated Parmigiano-Reggiano
Chopped chives

Dried penne rigate

Bring a large pot of salted water to the boil.  Cook the penne to 1 minutes less than the package suggests.

Heat the olive oil in a pan over medium-high heat.  Add the abruzzese and red chilies cook for 7 minutes.  Add the shallots, leeks, and porcini mushrooms.  Cook for 6 to 8 minutes.  Add the mushroom broth and white wine, reduce by about 75 %.

Off the heat, add the goat cheese sauce.  Mix to combine.  Return the pan to the heat.  Using a spider skimmer add the pasta to the pan.  Mix well to combine.  If the sauce is too thick, add some of the pasta water.

The undisputed king of cheeses, grated Parmigiano-Reggiano

Finish with some chopped chives.

Penne Rigate with Abruzzese, Leeks, Porcini & Goat Cheese Sauce

That's it for now...till we exchange a few words again...Peace!