Pappardelle with Roasted Mushrooms in a San Marzano Tomato-Cream Sauce

Every year, my husband and I drive up to the beautiful town of Hot Springs, Arkansas for spring break. We love walking the scenic promenade, antique shopping, and spending a few nights at the historic B Inn. (Hi, Joseph and Armando!) On top of its other virtues, Hot Springs has really great food. We always hit up Central Park Fusion each trip to enjoy some high class eats, Cafe 1217 for frilly lunch fare, and head downtown to the Brau Haus for beer and bratwurst. This year, we broke our routine and tried out Bohemia Continental Cuisine just north of the strip. Despite its unassuming exterior, Bohemia churns out some of the best food I've ever tasted. It's so good, in fact, that I declared my pasta dish the most amazing thing I'd ever put in my mouth and begged to go back again the next day.

True story.

So naturally, the first thing I did when I got home was start wracking my brain to figure out how I was going to replicate that glorious meal. After many late night dates with Google, I finally put together an experimental recipe and busied myself in the kitchen. The trial run was a huge success. My husband even told me that it was a dish he'd have been proud to serve his Sicilian grandmother, which is the biggest compliment he could have given me.  And despite its pretty presentation and complexity of flavor, this is an easy, forgiving recipe- perfect for sending a big fat neener-neener to anyone who's been doubting your cooking ability. :-)

A few notes: My local grocery store carried only whole San Marzano tomatoes. Feel free to use diced tomatoes if they are available. If you'd rather not break out a blender, you can opt to pulse the tomatoes in a food processor a few times or even break them up with a wooden spoon. For a thicker sauce, drain some or all of the tomato juice.

Pappardelle with a San Marzano Tomato-Cream Sauce

Serves 8

Sauce recipe based on the Prince George Citizen

INGREDIENTS

1 tbsp olive oil

3 oz diced pancetta

2 shallots, finely chopped

4 garlic cloves, minced

28 oz can whole San Marzano tomatoes

½ tsp white sugar

1/2 tsp dried basil

1/2 tsp thyme

1/2 tsp oregano

1/4 tsp dried pepper flakes

2/3 cup heavy cream

Salt and pepper

1 lb pappardelle or other wide pasta, cooked according to package directions

Shredded Parmesan, romano, or asiago cheese

Roasted mushrooms, recipe follows

DIRECTIONS

1. Place tomatoes in a blender and pulse until only fine chunks remain. Set aside.

2. Heat olive oil in a medium skillet over medium high heat until shimmering. Swirl to coat bottom of skillet. Add pancetta and shallots and saute until prosciutto begins to brown, about 5-7 minutes, stirring frequently.

3. Add garlic, tomatoes, and sugar to the skillet and bring mixture to a boil. Scrape the bottom of the skillet to loosen any browned bits. Lower heat and simmer until color darkens and sauce thickens, approximately 15-20 minutes, stirring every couple of minutes.

4. Add basil, thyme, oregano, dried pepper flakes, and heavy cream. Stir to combine. Allow mixture to come to a simmer. Simmer until slightly thickened, about 5 minutes. Season with salt and black pepper to taste.

5. Toss pasta with sauce. Top with roasted mushrooms (recipe below) and shredded cheese of choice.

Roasted Mushrooms

INGREDIENTS

1 lb cremini mushrooms

Olive oil

Salt and pepper

DIRECTIONS

1. Preheat oven to 400. Wash mushrooms and dry well. Trim stems and halve mushrooms. Place mushroom pieces in a gallon-size Ziploc bag and drizzle with olive oil. Close bag and shake vigorously to coat. Place pieces in a single layer on a nonstick cookie sheet. Season well with salt and pepper.

2. Place pan in the preheated oven and roast for 30 minutes, flipping mushrooms every 10 minutes.

28 by 28: Easy Focaccia Bread

So here I am, finally posting the second recipe in my 28 by 28 series.  (There have been a few bumps in the road, but that's a conversation for another time, another place.)

Anyway, one of my roommates back in college always ordered her turkey sandwiches on focaccia bread in the dining hall.  Misguided little me always wondered why a person would opt for bread with a bunch of junk stuck on the top of it over a much safer-looking French or wheat bread.  When she finally convinced me to try some, I knew that I had been missing out.

I've got to admit that focaccia was one of the more intimidating things on my 28 by 28 list.  My sandwich bread had been a success, but focaccia?  Well, it's just so darn... fancy.  And I'll admit that my ventures in breadmaking have been less than fruitful a time or two.  Much to my relief, this focaccia was a cinch to throw together and has yielded many delicious turkey sandwiches.  (And ham sandwiches, pepperoni sandwiches, and midnight two-bite carb-y snacks...)

This bread is really something to be proud of- it's so pretty and aromatic that you'll be the envy of the lunchroom crowd.  Just don't let on that it's homemade- you might find yourself moonlighting as the office baker.

Adapted from Allrecipes
Serves 12

INGREDIENTS
1 1/2 cups bread flour
1 1/2 cups unbleached all-purpose flour
2 teaspoons salt
1 tablespoon white sugar
1 (.25 ounce) package instant yeast
1 1/3 cups warm water (110 degrees F/45 degrees C)
2 cloves garlic, minced
3 tablespoons extra virgin olive oil, divided

1/2 cup shredded mozzarella
1 tbsp grated parmesan
2 tablespoons chopped fresh rosemary
1/2 tsp dried basil
1/2 tsp dried oregano
pinch of black pepper

DIRECTIONS
1.  In a large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into the well. Add the minced garlic.  With a wooden spoon stir, the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.

2.  Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes. 

3.  Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Drizzle the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with the cheeses, rosemary, basil, oregano, and black pepper. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes. 

4.  Turn on the oven to 375 degrees F (190 degrees C). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm.