Poco-Cocoa

So last night I made this dish, another delicious one from Gourmet magazine (though it didn’t elicit the emphatic oohs and aahs from Justin that the Sole Amandine did). The sauce has a meaty texture, not from the little pieces of chicken, but from the finely chopped mushrooms that mix so easily into the tomatoes and coat every strand of pasta just so. I changed a few things, of course, and in the future, I’d probably leave out the chicken and top it with a hefty grating of Parmesan cheese. Me and cheese, we get along really well.

In other news, we’re going to the Oyster Club Launch Party this weekend, and I’m so excited about it. There will be lots of fresh Gulf oysters, lovely drinks made with local liquors, great music, and even a pool. It’s still warm enough in Austin to swim at night, but we may end up just dipping our feet in. I think we’ll be too busy enjoying the food and music to care much about the pool. It is a beautiful one, though.

And next week, we’ll be going to La Dolce Vita for the first time! I’m excited about this one, too…great food and gorgeous art, for an entire evening.

And then! After that, the Austin Film Festival begins. I’ve been trying to scope out the movies, to create my viewing schedule for the week. Justin and I may end up watching some of the same films, but there are always a few that I’m interested and he’s not, and vice versa. I’m thinking of avoiding the big films like Max Payne, since those will be in major theaters soon, and focusing on the independent films that I may not get a chance to see again. Maybe I’ll watch lots of short films. Or girly films. Or horror films.

I do love October.

Pappardelle with Chicken and Mushroom Ragu

• 8 ounces cremini mushrooms
  
• 3 garlic cloves
  
• 3 tablesopons extra-virgin olive oil
  
• 1/2 pound skinless boneless chicken thighs, cut into 1/2-inch pieces
  
• 1/2 small yellow onion, chopped
  
• 3/4 teaspoon dried oregano
  
• 3 tablespoons balsamic vinegar
  
• 2 (14-ounce) cans diced tomatoes tomatoes
  
• 1/2 pound dried pappardelle (or other wide noodles)
  
• 5 ounces baby spinach (about 8 cups)

Pulse mushrooms and garlic in a food processor until finely chopped.

Heat oil in a large skillet over medium-high heat until it shimmers. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until just golden, about 3 minutes. Transfer with a slotted spoon to a bowl.

Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.

Add mushroom mixture, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.

Add vinegar and cook until evaporated. Add chicken and tomatoes (with juice), then simmer, stirring occasionally, until sauce is just thickened, about 15 minutes.

Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.

Add spinach to sauce and stir until wilted. Stir in drained pasta and cook 1 minute.

Makes 4 servings.

Adapted from Gourmet magazine.

Aaah, autumn. I love, love, love autumn. I’m sure you internets are tired of hearing this, as I know I’ve said it every autumn since I started blogging way back in 2005 (!), but oh, how I love autumn!

Here in Austin it’s edging toward autumn-ish, with highs in the upper 80s and cool mornings. Today we scooted around town, cool breezes in our hair (well, the hair that hangs out of our helmets, anyway), and clouds in the sky. I bought a few tiny pumpkins to set out at home and at work to remind me that it’s October.

I think I’ve figured out a pattern in my foodways. I don’t cook much in the summer. I seem to either let someone else do the cooking (preferably someone at Parkside or Blue Dahlia or The Woodland) or I eat cereal for dinner. Okay, occasionally I cook some easy things.

But once autumn arrives, I feel a pull from my kitchen…the need to bake things with pumpkin in them, to stir a pot full of soup, to sit down at our table with my wonderful husband and share a meal that I created with my own two hands.

So tonight we ate at home. And I have to say, dinner was better than many I’ve had this summer at restaurants around town. I tore this recipe out of my recent Gourmet magazine, and I’m so glad I did. It’s quick and simple, but the flavors are so rich and wonderful, it feels like you must have slaved to get it on the table. I’d say I put this meal together in about 30 minutes or so, start to finish. I made rice pilaf from Near East on the side, and with a glass of Santa Margherita pinot grigio, it was a mighty fine meal.

Happy Autumn, everybody.

Sole Amandine with Shredded Brussels Sprouts

• 2 cups thinly sliced Brussels sprouts (15 or so)
• 2 (4 – 5 ounce) sole fillets
• All-purpose flour for dredging
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, divided
• 4 tablespoons sliced almonds
• 2 teaspoons fresh lemon juice
• Lemon wedges for serving

Toss Brussels sprouts with 1/4 teaspoon salt in a microwave-safe bowl. Drizzle with a little water (maybe a tablespoon or two, and cover with plastic wrap. Microwave on high for 4 minutes, or until Brussels sprouts are tender. Transfer to two warm plates.

Meanwhile, pat fish dry and season with 1/2 teaspoon salt and freshly ground black pepper. Dredge in flour, knocking off excess.

Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat until foam subsides. Cook fish, turning once, until browned and just cooked through, about 3 minutes total. Add fish to plates with Brussels sprouts.

Discard fat from skillet and reduce heat to medium-low. Add almonds and remaining 1 tablespoon butter and cook, stirring, until almonds and butter are golden brown, 1 to 2 minutes. Remove from heat and stir in lemon juice. Pour sauce over fish and Brussels sprouts.

Makes 2 servings.

Adapted from Gourmet magazine.