Linguini with Pancetta and Golden Beets

On July 26, 2012, in Recipes, by Chris Baccus
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Pasta dishes are a great option for hotel cooking. They require only a couple pans and Extended Stay America’s kitchen came with a rather large strainer, showing someone thought a simple pasta makes sense for small kitchen cooking.

Last night I modified a recipe I usually make with Pancetta and Parsnips and Taglietti noodles. I had picked up some beautiful golden beets at the La Canada Farmers’ Market and needed to use them before they went bad.  A quick stop at Gelson’s Market in Pasadena for some Pancetta the day before completed what I need for this simple recipe.

Linguini with Pancetta and Golden Beets
Serves 2

1/2 lb linguini noodles
2 small golden beets, diced into small cubes
1/4 lb Pancetta, diced into small cubes
2 tablespoons butter
1/4 cup Italian parsley, chopped
Parmesan Cheese
Salt & Pepper to taste

Cook the pasta noodles in boiling water per package directions or for 3 minutes if fresh.

While the water for the noodles is getting to a boil, sauté the Pancetta for 10 minutes turning frequently to brown but not burn the meat.  Add the beets and butter and continue cooking with the Pancetta for another 6 minutes adding some salt and pepper.

When the noodles are done, add them to the pan with the chopped parsley. Toss the noodles with the butter, Pancetta, and beets then serve on plates shaving some Parmesan cheese on top and a little more parsley, if desired.

 

Chanterelle Mushroom Cream Linguini

On July 16, 2012, in Recipes, by Chris Baccus
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I had a great early afternoon at the Studio City Farmer’s Market today.  Our family had stopped here about a year ago when we were in town visiting family and taking the boys to Disneyland on that trip for their 5th Birthday.  It was one of the things I was most excited about when I thought about living again in Los Angeles.

The Studio City Farmers’ Market is full of wonderful vendors with everything from the usual bounties of fresh fruits and vegetables, many of them organic and all of them locally farmed.  Plus there are some standout prepared food vendors including a guy who makes the best meat and vegetable arabic pies that are a bargain at 6 for $5.  I also found an Indian family selling their homemade sauces and bought the masala to try later with some locally raised chicken also bought at the market.

This is the second meal I’m cooking at the Extended Stay America where I now have a nicely stocked fridge.  The pasta dish was a back up decision as I was going to make a lentil vegetarian meal tonight until I realized I need some measuring cups.  Tomorrow off to the market for some measuring cups and spoons.

For tonight’s dinner, I used some from fresh linguini and chanterelle mushrooms I picked up. A stop at the Glendale Whole Foods rounded up a couple additional things needed for this meal.

Chanterelle Mushroom Cream Linguini
Serves 2

1/2 lb fresh linguini
2 oz fresh Chanterelle mushrooms, rough chop
1 cup heavy cream
3 springs of fresh thyme or 1/2 teaspoon of dried
1/2 small onion, finely diced
1 garlic clove, finely diced
olive oil

Boil water for the pasta. While water is waiting to boil, add a little bit of olive oil to a sauté pan and cook the onion and garlic for about 3 minutes on medium-high until lightly brown.  Add the Chanterelles and the thyme and cook for another 2 minutes.

Add the pasta to the boiling water and reduce heat to medium-high. Let the fresh pasta cook for 3 minutes. Drain and set aside.

Pour the heavy cream into the sauté pan and let it boil a little bit and then reduce heat to low to medium-low stirring when it begins to bubble. You want to let it thicken but not burn over boil.  The sauce should thicken in about 2-3 minutes.

Top with your favorite grated parmesan reggiano cheese