Creamy Pasta with Asparagus & Bacon

I went out to lunch with my dad the other day, after which we took a side trip to Aldi. Dad has been telling me for years about the low prices, but truth be told, I haven't been inside an Aldi store since the turn of the century (and isn't that a fun thing to say?!). I was surprised, when I got there, at the ample amount of fresh produce they had, and at shockingly low prices. I got two pounds of fresh strawberries to make a batch of Strawberry Margarita Jam at $.99/pound, a three-pack of jalapeños, a bag of avocados, a beautiful bunch of cilantro, and a large bag of the loveliest asparagus I think I have ever seen. Considering my cart was full and I carted out three bags of groceries, I wasn't expecting to get change back from my twenty.

I ended up with more asparagus than I expected, so had to dig through recipes, managing to unearth this one. I have no idea as to the source, but I made it for dinner last night and moaned at the deliciousness. This is restaurant quality stuff here. Plus, having done my prep work earlier in the day, including blanching the asparagus and cooking the pasta, it went together in minutes.

Creamy Pasta with Asparagus & Bacon

4 ounces bow tie pasta

2 Tablespoons unsalted butter

1 clove garlic, finely minced

1/3 cup grated Parmesan cheese

1 teaspoon chicken soup base

2/3 cup heavy cream

Salt & freshly ground black pepper, to taste

6 thin spears asparagus, diagonally cut into 2" pieces, blanched

3 strips bacon, cooked and crumbled

2 tablespoons toasted pine nuts

1 tablespoon chopped parsley

Sprinkling of Parmesan cheese, to garnish

Prepare bow tie pasta according to package directions.

In 9" skillet melt butter. Add minced garlic and sauté for one minute.

Stir in Parmesan cheese and soup base until blended, and then slowly stir in heavy cream, salt, and pepper. Add cooked pasta to cream sauce and toss until pasta is coated. Fold in asparagus. Sprinkle with bacon, pine nuts, parsley, and additional Parmesan cheese, if desired. Serve immediately.

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If you like this recipe, be sure to try Pappardelle with Leeks and Bacon (shown below) as well. It is SO GOOD!

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Baked German Potato Salad

As anyone will tell you, "firsts" after losing someone tend to be quite difficult. Fourth of July was the first holiday I would be observing (I won't say "celebrating") without Mr. O-P. I could have just stayed in bed and wallowed in self-pity, binge-watching episodes of "Midsomer Murders," and, actually, did, but then I got up, simmered some beer brats, and made Baked German Potato Salad.

Mr. O-P loved his potato salad. He loved it cold, made with red potatoes sliced into thin slices, hard boiled egg, a bit of celery and onion, salt and pepper, and mayonnaise...and nothing else. I love potato salad of every variety, so tried, over the years, to introduce him to something new, but he just wouldn't have it. So, I had to smile to myself while making this warm, German version. I adapted this recipe from one I found on the Taste of Home website. I halved the amount of potatoes, used scallions instead of the called for onions because it was all I had, and cider vinegar instead of white because I like the extra zing. Next time I'll double the sauce because I tend to like my potato salad a bit saucier.

Baked German Potato Salad 

Adapted from Taste of Home

1-1/2 pounds Melissa's Baby Red Potatoes

5 bacon strips

2 scallions, white and green parts, chopped

1/3 cup packed brown sugar

½ cup water, divided

¼ cup cider vinegar

¼ cup sweet pickle juice

1 teaspoon dried parsley flakes

½ teaspoon salt

¼ teaspoon celery seed

2-1/2 teaspoons flour

In a saucepan, cook potatoes until just tender; drain. Peel and slice into ¼” slices and place in an ungreased 1-qt. baking dish; set aside.

In a skillet, cook bacon until crisp; drain bacon, reserving drippings. Crumble bacon and set aside. Sauté scallions in drippings until translucent. Stir in the brown sugar, ¼ cup water, vinegar, pickle juice, parsley, salt, and celery seed. Simmer, uncovered, for 5-10 minutes.

Meanwhile, combine flour and remaining ¼ cup water until smooth; stir into onion mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over potatoes. Add bacon; gently stir to coat. Bake, uncovered, at 350° for 20 minutes or until heated through. Yield: 4 servings.

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This post is linked to:

Full Plate Thursday

Simple and Sweet Fridays

Foodie Friday & Everything Else

Weekend Potluck

Avocado Cucumber Salad

Cooking was kept at a minimum during the last weeks. I opted for calm over chaos, quiet over noise, and clean, healthy eating. This salad was easy to put together, immensely satisfying, and absolutely delicious! The recipe is from the Smitten Kitchen blog, and you can head right on over by clicking here to learn of other variations for this salad. I will be forever grateful for not only being made aware of this simple combination, but also for this amazingly good dressing. When I first saw the ingredients, I balked. How could mayo, hot sauce, and lime juice be any good? Truth be told, I recoiled a little. As it turned out, if I were any other kind of person than the dignified one that I am, I'd have been licking the bowl! I cut the recipe in half to make one main dish portion. Perfect!

Avocado Cucumber Salad

3/4 to 1 pound seedless cucumber, washed and diced

1 large scallion, thinly sliced

1 large avocado, pitted and diced

2 tablespoons mayonnaise

Juice of half a lime

Salt and Sriracha to taste

Chopped cilantro to garnish

Combine cucumber, scallions, and avocado in a bowl. In a separate bowl, whisk together mayo, lime juice, and seasonings, adjusting levels to taste. Drizzle salad with dressing and garnish with cilantro. Serve immediately. This recipe serves 2 as a main dish, or 4 as a side.

This post is linked to:

Wow Us Wednesday, Work It Wednesday, Wine’d Down Wednesday, Wake up Wednesday, Full Plate Thursday, Simple and Sweet Fridays, Foodie Friday & Everything Else

Asian Lily-Inspired Tablescape

I want to thank everyone for your prayers and lovely comments during what has proven to be one of the most difficult times of my life.

I cannot tell you how consoling it was to hear such encouraging words from so many of you. As you can imagine, I haven't done much cooking during the past couple of weeks, but I did set many a table.

It probably sounds odd, but while I was caring for Mr. O-P here at home during those last days, I felt completely helpless. I tried to keep the house quiet and calm, but needed something pleasant to occupy my mind, as well as something peaceful, calming, and pretty to look at to remind me that life is indeed beautiful, and it does go on.

I bought a bouquet of Asian lilies while at the market one day. I love the light fragrance they emit, something I would breathe in throughout the day. This simple act of deeply inhaling their sweet fragrance was, itself, quite calming. The lilies inspired this very simple, serene table setting.

I wanted it to be neutral and white to give the impression of peace.

The Asian glassware I’d painted nearly six years ago for an anniversary party that I had given for my parents. I kept telling myself that I needed to donate these to Savers, thinking I would never use them again, but something prevented me from doing so and now find I use them when I serve Chinese food, as well as with this table.

It is my first table in a series of them that you will see in the upcoming weeks. In looking at the photos of them all, I can gradually see myself working toward recovery.

Placemats – Pier One

Soup Bowls – Sur la Table

Coffee Set – Pottery Barn

Flatware – My mother’s picnicware

This post is linked to:

Silver Pennies Sunday
Merry Monday

Art of Homemaking

Amaze Me Monday

Busy Mondays

Inspiration Monday

Metamorphosis Monday 

Make It Pretty Monday

Inspire Me Tuesday

Tuesdays At Our Home

Two Cup Tuesday
Tutorials and Tips Tuesday

Homemaking Party Tuesday

Wow Us Wednesday
Work It Wednesday

Wine’d Down Wednesday

Wake up Wednesday

Create It Thursday

The DIY Collective
Thursday Favorite Things

Foodie Friday & Everything Else

Mr. O-P

As you all know, Mr. O-P entered Hospice Care a while ago. I now have the sad task of telling you that on Saturday evening, June 25^th, he passed away. I take solace in knowing that he was unaware that he wasn’t going to survive, and in the fact that I was able to care for him here at home until he took his last breath.

We have a long history together, beginning when I was his student in college, and then his researcher, and eventually his wife. Marrying someone twenty years my senior was a bold move, but one I will never regret because we had a marvelous time together, working in some of the most beautiful libraries around the world, and living in some truly amazing cities.

This is my favorite picture of him. It was taken when we were working at Yale and living in North Haven, CT in a house on 12 acres of land with four deer, dozens of turkeys, a resident skunk, and Gothic tower, erected by an artist proficient in metal sculpture. I miss him already.

Haystacks & Distressing Days

When I was a little girl, and when I was good (which, let's face it, was pretty darned often, I was a gem of a child), my mother used to make haystacks for me. I loved the chocolate and the crunch, and particularly loved that there was no baking and I could help out. The waiting for them to harden was often more than I could bear, but it was well worth it for the end result. I was thinking about these the other day when I was making another family favorite, Oriental Beef Casserole, lamenting the fact that I'd purchased a gigantic bag of chow mein noodles in order to take advantage of a sale.

So, in my continuing celebration of National Candy Month, today I made haystacks. I remember them being very sweet in my youth, largely, I think because of the overwhelming sweetness of the butterscotch chips. So I decided to make mine with semisweet chocolate chips alone, and add some brickle bits to get added crunch, and a bit of a toffee taste, without being cloying. Can you say winner? These are great. Now I'm thinking I may just need another bag of these noodles.

This is a great candy to make with the kids during the summer. Keep them in the fridge for a cool and crunchy snack.

There are variations to suit all tastes, so consider replacing the toffee bits with cocoa nibs, crumbled Clean Snax, mini chocolate chips, crushed espresso beans, or a special addition of your own.

Haystacks

1 cup semisweet chocolate chips

1/2 cup chow mein noodles

1/2 cup salted peanuts

2 tablespoons brickle bits

In a medium-sized microwave-safe bowl, melt chocolate and butterscotch chips, at 30-second intervals, stirring after each, until smooth. Stir in chow mein noodles, peanuts, and brickle bits until well coated.

Drop by rounded tablespoonfuls onto a waxed paper or Silpat-lined baking sheet. Refrigerate for 2 hours or until set. Yield: 8 clusters. Feel free to double, triple, quadruple…you get the picture.

I am taking a bit of a blog break. Thanks to the many of you who have written me notes and messages asking if I am all right.  Yesterday, Mr. O-P entered Hospice Care. It was a tough day. He has been ill for nearly three years now, and it has been a difficult road for us both. I need to take a bit of a break in order to get sleep. This week I have only had a combined 6 hours and am literally stumbling from exhaustion. I have also managed to lose 14 pounds in the past two weeks, so obviously I am not cooking or eating my good food.

As things settle, I will return. This blog and the entire blogging community have been great solace to me, and I find such peace and comfort in taking part.

Love to all and keep us in your thoughts and prayers.

This post is linked to: Full Plate Thursday, Simple and Sweet Fridays, and Foodie Friday & Everything Else

Filet Mignon with Mushroom Sauce

With Mr. O-P in the hospital this week with some serious ills, life has been difficult. There is not much time for cooking, but there is time for special and nourishing meals. In challenging times, it is important to treat yourself well, and maintain some type of routine if only in the ritual of cooking dinner.

This looks pretty fancy, I know, but it is really quite simple to prepare. We had some filets in the freezer, so I was sure to take one out and move it to the fridge the night before so it would be ready when I was. I kept the amount of sauce the same (which is really minimal, at best) even though just making one steak. If you are making this for two, you may just want to double it.

After patting it dry as per the recipe, I let it set on the counter for about fifteen minutes to get the chill off. The entire process took less time than the 45 minutes predicted, and I had a lovely, delicious, and nourishing meal for one. Few dishes are easier or more special than this one. I know that everyone has his or her burdens. Treat yourself well. Always. It makes a world of difference.

Filet Mignon with Mushroom Sauce

From epicurious.com

 1 slice bacon

1 small garlic clove, mashed to a paste

1 1/2 tablespoons unsalted butter

6 white mushrooms (about 1/4 pound), sliced thin

2 tablespoons Cognac or other brandy

2 tablespoons water

2 teaspoons fresh lemon juice

1 teaspoon Worcestershire sauce

1 tablespoon minced fresh parsley leaves

2 filet mignons, each about 1 inch thick

In an 8-inch skillet, preferable cast-iron, cook bacon over moderate heat until crisp and transfer to paper towels to drain. Pour off excess fat from skillet. Crumble bacon and reserve.

In skillet cook garlic in 1 tablespoon butter over moderately low heat, stirring, until softened. Add mushrooms and salt and pepper to taste and cook over moderate heat, stirring, until liquid from mushrooms starts to evaporate. Add Cognac or other brandy and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire sauce and boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep sauce warm.

Pat filets mignons dry with paper towels and sprinkle with salt and pepper to taste. In skillet heat remaining 1/2 tablespoon butter over moderately high heat until foam begins to subside and sauté filets mignons 4 minutes. Sear sides slightly and turn filets over. Sauté 3 to 3 1/2 minutes more for medium-rare meat. Divide filets between 2 plates and spoon sauce over them.

 This post is linked to:

Full Plate Thursday

Create It Thursday