changing tastes

Dear Kristin,

I've lived long enough to know that things change over time. In fact, many of my own likes and dislikes have changed. For instance, there was a time when I liked:

• Talking on the phone
• Playing Barbie dolls with my friends
• Partying

Today, I avoid talking on the phone (unless it's to you, of course) like the plague. I've become jaded in my old age and now view Barbie dolls as instruments of sexist propaganda, and as for partying - well, unless it's a pajama party for one in front of the television on a Friday night, well - let's just say I'd rather not, thank you very much. So, basically I've become a hermit. Today my favorite pass-times are:

• Reading
• Watching old movies (preferably ones starring Cary Grant)
• Running (by myself) on a nature trail

Some of these changes may be for the better, some maybe not. I've also noted that my tastes in food have changed over time. I used to like:

• Spam (yes - I did indeed like it - at least until I was old enough to question what it is really made of)
• Orange aid that came in a paper carton like milk - uncarbonated and full of sugar and empty calories
• Tea with milk and sugar (now I can't imagine diluting a good cup of tea with anything unless I have a sore throat - then I will tolerate some honey)

Some foods I used to HATE:

• Spinach
• Onions
• Steak (or beef of any kind)
• Mushrooms

Today these are among my favorite foods, and I can't imagine not having them as a regular part of my diet. These are certainly changes for the better - right? Spam vs. steak? No question.

While I still can't eat raw mushrooms, I do enjoy them when they are cooked, and have even expanded my mushroom munching to include quite a variety. Among my favorites are shitake mushrooms. They have a very distinctive taste that seems to brighten up anything dish they are in - for example, this easy mushroom chicken dish. (Note the way the spinach found its way into this dish as well!)

chicken with mushrooms and asiago cream sauce

2 medium boneless, skinless chicken breasts
salt
pepper
1/2 c. flour
4 Tblsp. butter (divided)
1/2 lb. shitake mushrooms, sliced *
1/2 lb. white button mushrooms sliced
1/2 tsp. salt
3 cloves garlic (minced)
1/2 c. white wine (dry is better)
3/4 c. chicken broth
1/2 tsp. dried thyme
1/2 c. heavy cream
1/2 c. shredded Asiago cheese
Parmesan cheese (optional)

1. Pound chicken until it is of an even thickness. Season with salt and pepper, and dredge in flour.** Shake off any excess flour.
2. Melt 2 Tblsp. butter in a large skillet over medium heat. Add chicken and saute until nicely brown (about 5 minutes) on one side. Flip chicken and cook for an additional minute. Remove the chicken from the pan, set aside and keep it warm.
3. Add the remaining butter to the skillet. Lower the heat, add mushrooms and 1/2 tsp. salt. Cook over medium low heat, stirring occasionally for about 10 minutes, or until mushrooms are softened and somewhat browned. Add garlic and continue to cook for 2 minutes.
4. Add wine to the skillet, stirring up any bits of mushroom or chicken that are sticking to the bottom of the pan. Continue to cook until most of the wine has evaporated. Add the chicken broth and thyme. Bring to a boil, then reduce heat and let simmer for 10 to 15 minutes, or until liquid has reduced by half.
5. Reduce heat to low and stir in the heavy cream. Add the Asiago and stir constantly until melted. Return the chicken to the skillet and let it simmer in the sauce just until it has heated through and the sauce has thickened a little more. Serve immediately, sprinkling with Parmesan cheese if desired.

*You probably can mix & match whatever kinds of mushrooms you like best.
**Wegman's sells a wonderful dredging flour that can be used instead. It already contains salt and pepper, so if you are using the dredging flour there is no need to salt and pepper the chicken before dredging.

change

Dear Mom,

I have made those delightful little buns of pleasure before...  Hmmm... That does not sound like something one typically admits in a food blog.  Speaking of delightful buns, did you hear that George Clooney is officially off the market?  It is true, the perpetual bachelor and man of our dreams is engaged.  Oh well, times are a changin'.  I've made quite the significant change in my life as well: the hubs and I moved to a new city! Tarrytown, NY specifically, about 40 minutes north of NYC by train.  I'm quite excited, the hubs got a promotion (so proud of him) and they wanted him back at headquarters so I decided to leave my job and join him (like I really had a choice).

So far, I'm in love with this little town!  It has an adorable little Main Street, USA type "downtown" anchored by a well-reviewed performing arts center.  There are a lot of restaurants, bars and coffee shops for us to check out, and we're surrounded by some really superb parks with lots of trails for us (including little Lola) to explore.  The best part is it is all within walking distance, including the train to the city if we ever get bored of this town.  Our new apartment has a FIVE-BURNER range, which I'm super excited about.  I've only set off the smoke detector twice...  Plus we have outdoor space for grilling and veggie growing.

Well, all that chit-chat about my new life has made me hungry!  For my first returning NY resident recipe I'm presenting you with a simple Penne Vodka.  With all the running around the hubs and I have been doing unpacking and prepping the place I needed something simple and satisfying.

penne vodka

8 slices pancetta, thinly deli sliced and chopped
extra virgin olive oil
1/4 cup yellow or sweet onion, diced
4 cloves garlic, minced
1/2 cup vodka
1 jar marinara sauce (any pasta sauce you like, preferably not too chunky)
crushed red pepper
1 cup frozen peas
1/4 cup heavy whipping cream.
12 oz. dried penne
salt and pepper

Cook pasta according to package directions.

Meanwhile, heat a deep skillet over medium-high heat, add about 2 tsp. of extra virgin olive oil and pancetta.  Cook over heat until crispy, remove with slotted spoon and place on paper towels to drain.  In the same pan, add extra olive oil if needed and onion and garlic.  Cook over medium-high heat until slightly browned.  Lower the heat and add vodka, scraping up any browned bits.  Bring mixture to a simmer and allow the vodka to reduce by half.  Add the jarred marinara and stir in, warm sauce and add crushed red pepper to taste, lower heat to medium-low.

When the pasta is done, remove directly from water to sauce mixture, stir and continue to heat over medium-low heat.  Using a sieve or strainer, submerge the frozen peas in the boiling pasta water for 5 minutes or until defrosted and slightly done (you don't want mushy peas).  Add to sauce and pasta mixture.  Stir in cream, season to taste.  Serve with pancetta sprinkled on top.