Vermouth has become one of my all-time favorite kitchen staples. The funny and ironic part of that statement is that I have never tasted a martini, the number one noted usage of vermouth, or the actual spirit by itself. I should probably do both, you know, for point of reference or something.

I use vermouth in about half of the savory food I make, particularly when recipes call for de-glazing the pan. Vermouth can be used anywhere you'd use white wine in cooking. Generally the flavors are a little stronger than your average cooking wine, so if you're substituting you can use a little less if you're worried about it overpowering the dish. I never have such worries! The other thing to keep in mind if you are a vermouth newbie: dry vermouth adds a herbal flavor, while sweet vermouth adds a little... sweetness. I prefer cooking with extra dry or dry vermouth.

Since I laid that all out there, it should come as no great surprise that one of my "go-to" recipes for when I am cooking for one (me!) includes vermouth. 

Plus, it makes me feel fancy, and we all deserve that from time to time. 

I have certain requirements that need to be met if I am going to cook for myself because lets be honest, I have survived these alone nights perfectly fine with a pop tart and a cheese stick. 

1.  It has to be quick. 
2.  The clean-up has to be minimal.
   
3.  It must produce leftovers.

This meal, as is, takes 15 minutes to prep and cook, and you will need one pot and one skillet. The size of those vessels is at your mercy (and thus the size of your portioned leftovers). If you add a protein, the cooking time will increase. I'll share some notes below the actual recipe.

 

 Hello, you earthy bowl of comfort.

Creamy 'Shroom Pasta

Note: Keep in mind, this is a recipe that would serve two people (me, and my leftovers), so adjust your measurements accordingly, if you are feeding more folks. 

 

2 tbsp olive oil

1 tbsp butter

1/2 onion, sliced

8 oz mushrooms, sliced

1 clove garlic, minced

2 tsp dried thyme 

1/4 tsp dried chili pepper flakes (optional)

1/2 cup extra dry vermouth*

1/2 cup chicken stock

1/4 cup heavy cream**

Salt and pepper, to taste

Parmesan cheese

Your choice of pasta

 

I like egg noodles for this, but I had gemelli on hand, and I chose NOT to run to the market.

Bring water to a boil in a stock pot. Cook your favorite pasta, in the quantity that you want, as directed, or as you have been taught. 

 

While the pasta is boiling, melt butter into olive oil in a large skillet over medium-high heat. Add sliced onion and sauté until translucent. 

 

Add mushrooms, garlic, thyme and chili pepper flakes. Season with salt, and sauté until mushrooms start to lose some of their water, about 5 minutes.

 

De-glaze skillet with vermouth, scraping any brown bits from the bottom of the pan. Let the vermouth reduce, until it looks like there is none left in the skillet. Add the chicken stock and reduce by half. Finish by stirring in heavy cream right before you serve. (Adding it too soon can make your sauce break.) 

 

Taste and add salt and pepper, if desired. 

 

 

Dump that pasta into the skillet, or the mushroom sauce into the drained pasta - whatever floats your boat. Stir slightly, being careful not the crush the pasta, to incorporate the sauce, and walk away for 2 minutes so the pasta absorbs some of the sauce.

 

Serve in a pasta bowl with a generous sprinkle of Parmesan cheese.

 I could literally eat an entire vat of this, even if it isn't my pasta type of choice.

Make it vegetarian: Substitute vegetable stock for the chicken stock.

For the meat-eaters: Add sliced or cubed chicken, beef, pork, or seafood (I've done this recipe with scallops.) Brown your proteins after you saute your vegetables. Remove the browned meat from the skillet, and de-glaze. Add in mushrooms, meat, chicken stock and cover. Adjust your cooking time by about 10-15 minutes to fully cook through your proteins. Finish as above.

Also for meat-eaters: A little crumbled bacon would rock.

As always, if you want more sauce, adjust the liquids. You will be amazed at how much of the sauce is absorbed by the pasta. 

*If cooking with alcohol is not your thing, omit the vermouth and increase the amount of chicken stock you use. You can also de-glaze the pan with water, but that sounds like it would taste terrible.

**If you do not have heavy cream, you can substitute half and half, or sour cream without it affecting the flavor or consistency.

Chicken and Spinach Lasagna

This post is dedicated to my brother Andy,and his fiance, Stephanie.  Less Andy and more Stephanie - since she mentioned about 5 times a couple of weeks ago that I needed to pick this back up.

I've thought about food blogging since my last post on November 17, 2013 and truth be told, it just seemed so....hard.

And, time consuming.

And, UGH!  

If you like comfort food, then make this.  Just be prepared that you do need a little time on your hands to fully execute the preparation.  I gave myself a full hour for prep because I have a wicked small kitchen and needed to wash dishes along the way.

This recipe works for a 9x13 pan, but it can be doubled (and tripled) for bigger pans to fit your needs.

Chicken and Spinach "White" Lasagna

3 boneless, skinless chicken breasts

1 bag of fresh baby spinach (or you can use frozen spinach)

2 garlic cloves

1 medium onion, diced

1/8 tsp pepper flakes (optional)

2 tbsp olive oil

1 quart of whole milk

1 stick butter

1/2 cup flour

1/4 tsp nutmeg

1/4 tsp white pepper

1 box of ready to use, no boil lasagna noodles

4 cups mozzarella cheese

1 cup of parmesan cheese

1 large container of ricotta cheese 

1-2 eggs

salt and pepper

parsley, dried or fresh

In a stock pot, boil chicken breasts until done all the way through.  Set aside to cool.  Once cooled, shred chicken, and set aside.

In a large skillet, heat olive oil and add onion and garlic, sauteing until onion has softened and garlic is fragrant.  Add washed baby spinach, and saute until wilted.  Season with salt and pepper.  Add hot pepper flakes, if desired.  Set aside.  (Remember, spinach is mostly water - - and that big bunch you start off with is going to basically look like a single serving...but a little goes a long way.  If you really like spinach, double that shit.)

To make the "white sauce," aka béchamel sauce:

Melt butter is large sauce pan.  Once butter is melted, add flour and whisk.  Allow to cook until mixture takes on a nutty smell, and the roux darkens slightly.  Slowly add milk while whisking, and stir every couple of minutes until the mixture thickens.  This will happen when the mixture comes to a boil.  Season with salt and pepper, and add nutmeg.  Remove from heat.

In a large bowl, combine ricotta and 1-2 eggs to form a smooth, spreadable cheesy, messy glob of goodness.

Time to assemble this mass of chicken and cheese.

Layer one: Spoon some of the béchamel into the bottom of a 9x13 pyrex dish.  Lay down a layer of no-boil lasagna noodles.  Layer half of your cooked chicken.  Spoon a third of your ricotta on top of your chicken.  Top with mozzarella and parmesan.

Layer two:  Lay down a layer of no-boil lasagna noodles. Spoon some of the béchamel over the noodles.  Add all of your spinach mixture. Spoon a third of your ricotta on top of your spinach.  Top with mozzarella and parmesan.

Layer three: Lay down a layer of no-boil lasagna noodles. Spoon some of the béchamel over the noodles.  Add the rest of your cooked chicken. Spoon a third of your ricotta on top of your chicken.  Top with Spoon some of the béchamel over the noodles. 

Layer four, and final (for me, at least): Lay down a layer of no-boil lasagna noodles.  Spoon some of the béchamel over the noodles. Top with mozzarella and parmesan.  Sprinkle some parsley on top, just to make it look pretty.  Cover with foil, and bake - or keep in your fridge for a day or two and bake off another time.

Bake that bad boy for about an hour at 350 degrees, covered.  Remove foil during last 20 minutes to brown the top.  Let sit about 15 minutes before serving.

So, normally I would have a lovely picture to share, but since this was made for a funeral and taking a photo didn't seem proper, you will have to use your imagination!  

If you make this, beware - you do not need to serve big, giant helpings.  This recipe, as is, will make about 9-12 filling servings.  You can also freeze portions.  Just chill and cut, and either place in a freezer bag, or a tupperware container.

It is best to reheat in the oven, but the microwave will do a fine job as well.