Pasta Bianca

I don’t know about you, but sometimes, I just really need some comfort food.  And when I crave comfort food, I throw caution to the wind.  Calories are shoved out the door (as they should be) and then I’m alone and able to curl up next to a big bowl of something yummy.  Today, it’s creamy, cheesy pasta.  Pasta Bianca, that is.  C’mon, it still has to have a fancy name – we’re not animals! 

Pasta Bianca is Campanelle pasta, (which is my new favorite kind of pasta that looks like a flower or cornucopia) tossed in a sinful and rich sauce made from bacon, onion and cream.  Campanelle is perfect for this dish because its shape protects and envelops all that delicious sauce.  This Pasta Bianca is the perfect comfort dish on a cold winter’s night.  Serve it with golden thyme biscuits and your evening just got a whole lot more comfortable.  

Campanelle Pasta - try it!  You'll love it.

This is what you'll need:  pasta, bacon, onion, cream, Parmesan & thyme.

½ lb. Campanelle Pasta

4 Slices bacon, cut into chunks

1 Medium onion

¾ C. cream (if I don’t have cream, I just use whole milk)

½ C. grated Parmesan

15 Sprigs of thyme (or 1 t. dried thyme)

Salt & Pepper

In a large pot, bring salted water to a bowl and throw in the pasta.  Cook until al dente, about 12-15 minutes.  Drain, but do not rinse. 

In a large skillet, cook the bacon over medium heat.  You want the bacon to be browned, but not too crunchy.  For this dish, chewy is better.  Remove the bacon from the skillet and set it on a paper towel to drain.  Leave the bacon grease in the skillet and add the onion.  Cook until the onion earns just a bit of color.  You don’t want them caramelized.  When you have reached that perfect stage just after translucence, add the cream and Parmesan.  Stir until its has formed a thick and luscious sauce.  Add the thyme and season with salt and pepper.  If it tastes grainy from the Parmesan, cook it a few minutes more. 

If there is enough room in your skillet, add the pasta right to it.  Toss to combine.  If not, just pour all that scrumptious sauce right into your pasta pot.  Garnish with more thyme and bacon and serve with thyme biscuits. 

*If you want even saucier pasta, splash some milk over the coated pasta and toss until it’s smooth.  

Try this new twist on biscuits.  Open a can of flaky biscuits and sprinkle them with fresh thyme.  Bake until they're golden brown.  The thyme gives them subtle flavor and rustic charm.  

Election Day 2012 :: Apex Pizza

Well, the day is finally here!  Another auspicious moment for the history of the United States.  Without getting too “politicky,” I’ll just say that I hope you have done solid research, thought long and hard about your own well-being and that of each person you see throughout the course of your day, and that you will confidently cast your vote.  It’s the smallest and most powerful contribution you can make this year, and it endows you with an opinion, good or bad, throughout the next 4 years.  Don’t forget, procrastinate, dawdle or defer – go vote now, and then eat well!

Tonight, I’ll be enjoying a smorgasbord of pizza in front of the live election broadcast, wine in one hand and crayons in the other hand.  The wine is to deal with the inevitable bloodshot states and the crayons are to color my map of the USA blue or red (but hopefully blue) as the votes come in.  My friend Melanie introduced me to this Election Day activity and I’m ever grateful. 

As for the pizza, today we’re straying from the regular pepperoni and red sauce. This pizza is truly the apex of pizzas, with a complex combination of flavors that come together harmoniously.  From the artichoke pesto sauce to the bold and colorful toppings, you will LOVE it!  Inspired by a pizza that used to be served at the Beaver Street Brewery in Flagstaff, this pizza will rock and comfort your world. 

Here’s to America’s bright future!  I'll see you on the other side...

Apex Pizza

Naan

For the artichoke pesto:

1 C. Artichoke hearts, drained

1/2 C. Parsley

½ C. Parmesan cheese

Olive oil

Salt and pepper

Toppings:

Red pepper

Yellow pepper

Salami

Feta cheese

Mozzarella & Parmesan cheese

Preheat the oven to 350. 

In a small food processor, combine the artichoke hearts, parsley and Parmesan.  Drizzle in olive oil slowly until you have a slightly wet paste.  Add salt and pepper to taste. 

Spread a heaping tablespoon of the artichoke pesto on the Naan and top with the other ingredients.  Cook until the cheese has melted and the naan is golden brown, about 7 minutes.