Saturday Night In

Sometimes going out is just plain difficult. I decided tonight to cook a delicious pasta dish since I will be obstaining for awhile. I also made some peasant bread to go along with it! Here's how I did it.



Ingredients for Pasta


1 pkg of your favorite pasta (I used bow tie)


1 pint of heavy cream


1 c. white wine


1 c. mushrooms


1 onion


1 tsp. minced garlic


olive oil


shrimp or chicken (optional)


salt & pepper





Ingredients for Peasant Bread


1 pkg. yeast


fresh rosemary


4 c. flour


2 c. warm water


salt


melted butter

Start the peasant bread first so it has ample time to rise.
Add the packet of yeast to the 2 cups of warm water. This helps activate the yeast and get things going, be careful to use warm, not hot, because you can kill the yeast!



To the mixer add 4 cups of white flour. A sprinkle of salt (I love Trader Joes Himalayan pink salt crystals) and some fresh chopped rosemary (I prefer fresh to dried because dried can be really pokey!), it’s very easy to grow! Pour in the water/yeast concoction and mix (I used the dough hook). The dough will be very gooey!


Pull out the bowl, cover with a damp towel and set somewhere warm to rise (again not too hot!). Let rise 1 hr. or until double!
Meanwhile start caramelizing the onions. Slice off the ends and peel away the papery layers (this can go in your compost). Slice into small slices. Heat a couple of tablespoons of olive oil over medium heat and add the onions.
Once the onions start to look opaque I added some salt and reduced the heat. Cook the onions until they are browned and wilted and smell deliciously sweet (the slower the better!).
Heat a pot of water to boil and add your pasta (I used bow ties, I just love them!). When the water returns to a rolling boil follow your package cooking instructions for timing! Don’t overcook the pasta!
Meanwhile I’m peeling shrimp. I used a package of Mexican White Tiger Shrimp from Trader Joes. Always start with uncooked shrimp. Using the pink already cooked shrimp makes them overcooked and rubbery! (PS- shrimp shells can go in your compost! If you have a pile bury them at least 12 inches deep so animals don’t dig them up!). FYI these shrimp also have to be deveined… you can buy uncooked shrimp already deveined and peeled to save time!
Next I drained the pasta, gave it a quick rinse with cool water and tossed with a little olive oil to hold in the moisture.
Heat a couple teaspoons olive oil in a pan and toss in some minced garlic. Add the shrimp and cook until just pink (this will happen fast!)
Shape your dough into two piles on a greased cookie sheet. Spray your hands with cooking spray to handle but it will be sticky still. Spray some saran wrap with PAM and cover dough, return to warm place to rise a bit more.
In your onion pan add two tablespoons butter, a teaspoon of minced garlic, and a handful of sliced mushrooms. Saute over medium heat until the mushrooms begin to soften. Toss in shrimp and sauté a bit more. Then pour in 1 cup of white wine (you could use Marsala, I used what I had on hand which was St. Clair Malvasia Bianca, I’m not picky). Let simmer for about two minutes. Next add 1 pint of heavy cream. Let cook at a boil for 3-4 minutes, add some salt and pepper to taste.
Remove the saran wrap from your dough and brush the tops with melted butter. Sprinkle on some chopped fresh rosemary and a little crushed salt (I used the Himilayan Pink again).
Put in a pre-heated oven at 425 degrees for 15 minutes.
Plate your pasta in desired portion sizes. Pour on the sauce and goodies, give plenty of sauce for dipping that yummy bread! Sprinkle with some grated parmesean (I used a parmesean and romano blend). Put in the over on warm!
When your timer goes off reduce oven temp to 350 degrees and bake the bread an additional 15 minutes. Serve piping hot with your pasta and enjoy!