Pre-Holiday Quick Dinner

It feels overwhelming to think of all the delicious foods we'll be consuming overthe next 24-48-72 hours as we all celebrate in the presence (presents) of those we care most about. I'm thankful this year to have grown so much. I've never cooked so creatively, or this much at home, and I know that my job at a food co-op is largely to credit for my innovative ingredients. I see most things in the raw and imagine new recipes every once in a while. I do share a passion with the folks in the aisles, and that's for wholesome and delicious nourishment, without the un-pronounceable ingredients.

Tonight, I was relaxing and had realized that I was fairly hungry, and so I decided on one ingredient for sure: Pasta. I usually build off one ingredient and come up with things to surround it, when I decide to create my own dish. Pasta is anyones' dish. Pasta is quick and easy, really! I promise!

I harkened back to when I worked at a fine dining establishment in St. Louis, where I served Italian food. One night, I went to a friends' house after work and drummed up a stringy, cheesy pasta with a jarred vodka cheese sauce. I thought it was terrible, and was ashamed I'd even made it. For the friend, they thought it was good. Oh, shame!

  Tonight, I sauteed white onion, added in minced, fresh rosemary, and cremini mushrooms. I'll name the cremini mushrooms the criminals, tonight. They totally stole the whole show, for the taste of this dish becomes very meaty, earthy, with sweet undertones and a mild finish. Wow, I just said that about something from a tiny kitchen and a dish prepared on the fly in less than twenty minutes? I am so excited to share this with you!!

Allow the mushrooms, onions and rosemary to simmer in butter for a few moments until the mushrooms have the right smell, then toss in a large clove of garlic and then thinly slice sundried tomatoes that have marinated in olive oil.  Now, is the time to put your angel hair pasta in your hot water (drop some oil in the waterto avoid sticking). Add in some pinenuts and then toss in some heavy whipping cream, not a ton, probably 3 oz.  or less. I added Blue cheese crumbles because I had them, and that's also why I used only a little bit of heavy whipping cream, because it was what I had available to me.

A word on ingredients: Use what you have. Don't get jealous of a recipe, a cook, or an idea you find out about, and then feel inferior. You know, some places have unlimited resources to create these dishes in their books. I will share the advice from my California- native Grandmother: A good recipe should: Have a few ingredients,and be easy to prepare. I'll say that is true of this dish-- two pans, a cutting board, and a plate from which to eat it.

Simmer the sauce until thick and sort of stringy. I swear by my cast iron Lodge pan, I use it daily. What a shame for my Emeril pans to lay idle in my pantry, but that's their fault for being stainless steel!

I placed the Angel hair pasta on a plate and placed a generous helping of the sauce on top, with Balsamic reduction over the top for a tangy edge to the sauce. Yum. Serves two.