Friday, February 5, 2010
Wishing for summer...
Portabella and Beef Pasta
12 oz. pkg. of your favorite long pasta (this is a good chance to use a whole wheat pasta)
8 oz. lean steak beef, cut into thin strips
1 bell pepper (red, yellow or orange is best), sliced thin
minced garlic, to taste
extra virgin loive oil
coarse salt & fresh ground black pepper
1/4 to 1/32cup grated parmesan (to taste)
fresh basil, thinly sliced
Season the beef with salt, pepper, and as much minced garlic as you dare. Start the pasta- while the pasta is cooking heat a large nonstick saute pan over medium high heat. Once the pan is hot, saute the pepper strips quickly in a little olive oil until crisp tender, remove to a large serving bowl and keep warm. Saute the mushrooms in a little olive oil in two batches, removing to the same serving bowl when tender but not dry. Quickly saute the beef just until done, only a minute or two (don't overcook), and remove to the serving bowl. Once the pasta is cooked, drain and add to the serving bowl (don't worry about rinsing). Toss everything together with as much grated parmesan as desired. Sprinkle with fresh basil and serve family style.
8 oz. fresh mozzarella, sliced into 14 inch rounds
ripe red tomatoes (summer tomatoes are best)
coarse ground black pepper
balsamic vinegar, for serving
spinach or other salad greens, for serving (optional)
Nothing is easier than this salad. Layer your tomatoes in fans or stacks, on a bed of greens if desired. Sprinkle with fresh ground black pepper and thinly sliced fresh basil (DO NOT use the dried stuff here), but don't salt as this will bring out the juices in the tomato slices. Just before serving, sprinkle with balsamic vinegar (or whatever you like) and salt if desired.