So, you may have noticed my photos look a little different. No? Well, pardon the renovations. Hubby got you and me a fantastic new toy: a big girl camera that
takes will take awesome pictures. I have no clue how to use it, but I'm learning quickly by experimentation (much more fun than reading the manual). That won't slow down the cooking and posting. The long-term benefit will, of course, be more appetizing and fun photos for you to enjoy. (Wait til you see the gorgeous photos of roasted tomatoes and fried eggs
that we snapped while making huevos rancheros-- coming soon!) And I'll still throw some instagram in there for good measure.
So, with my new camera hanging around my neck for the third straight day, we were back to the grill for Labor Day. This time for juicy steaks, bright green asparagus, and a zesty penne and cauliflower side dish.
The best part? Occasion to celebrate a Sunday night at home with a bottle of vacation wine-- 2008 Cabernet Sauvignon made from the grapes at
Chateau de Vie, a bed and breakfast in the middle of a vineyard and quite possibly the most amazing place on earth, where we stayed on our recent vacation to California.
The wine is delicious, but I'm not sure we would notice if it weren't.
We have so many great memories of this spectacular home away from home
in Calistoga, where Peter and Phillip tended to our every need. We
enjoyed breakfasts on the patio there that rivaled any of our fancy
meals in wine country restaurants. Peter and Phillip, we can't wait to
come back!
Back to Durham for the moment. While hubby was busy tending to the meat and asparagus on the grill (no easy task,
flipping asparagus spears), I tried this new recipe that sneaks in an
extra dose of veggies with pasta and cheese.
The result was an easy, flavorful side dish that could be easily converted to suit kids or low-carbers. See what you think. The recipe follows.
Penne and Cauliflower with Mustard Breadcrumbs
Adapted from
Epicurious
8 ounces whole wheat penne or rotini
One head cauliflower, cut into small florets
2T butter
1 1/2T Dijon mustard
1c panko breadcrumbs, or fresh whole wheat breadcrumbs
3/4c grated Parmesan cheese
1/2c heavy whipping cream
2t finely grated lemon zest (key ingredient)
Cook pasta in large pot of boiling salted
water 5 minutes, stirring occasionally. Add
cauliflower. Cook until cauliflower is tender
and pasta is tender but firm to bite, stirring
occasionally, about 6 minutes. Drain pasta
and cauliflower, reserving 1/2 cup cooking
liquid. Return pasta and cauliflower to pot.
Meanwhile, melt 2 tablespoons butter
in large nonstick skillet over medium
heat. Whisk in Dijon mustard. Add
breadcrumbs. Cook until breadcrumbs
are golden and crisp, stirring to break
up clumps, 7 to 8 minutes. Transfer
breadcrumbs to medium bowl.
Add grated parmesan, cream,
lemon zest, and 1/2 cup cooking liquid to
pasta mixture in pot. Toss over medium
heat until sauce simmers and coats pasta, 2
to 3 minutes. Season with black pepper and salt, if needed.
Transfer pasta to wide shallow bowl.
Sprinkle with breadcrumbs.
Leftovers: The original version of the recipe calls for 1 1/2c panko,
and I've cut that down here because it made a heck of a lot of
breadcrumbs. But if you find you have lots of leftover mustard breadcrumbs,
they would make a delicious breading for an oven-baked chicken, like
Paula Deen's panko-breaded chicken recipe that I've made dozens of
times.
