Finally!!! I have a new meal to blog about!!! Tonight's meal was a new one and I have to say it turned out pretty good. On the menu for tonight was "Crimini Ragu with Spinach Crostini and Chicken Ragu with Whole Wheat Pasta"...
So first up I started working on the crimini ragu. For those of you that don't know, Criminis are baby portabella mushrooms. Some stores will have them labeled crimini, some with have them labeled baby portabellas. At publix in Hoover, they are labeled baby portabellos. So the first step is to clean the mushrooms. As Rachael would tell you, most "wild" mushrooms aren't so wild now days. They are cultivated so they come pretty clean. The best way to clean them off is to get a damp towel and wipe them down. Don't run them under water or they will become rubbery in texture it also weakens the taste. So anyway, you wipe them down, stem them and then quarter them. You heat a skillet with 3 tbs. of EVOO and then add the quartered mushrooms. After they begin to get some color on them, grate in or chop 3 - 4 cloves of garlic and season with salt and pepper. Let them go for a little bit and then you are ready to add your spinach. Most grocery stores have it now in a bag and triple washed so it's ready to go!!! So anyway, add a couple handfuls of baby spinach, and and a few grates of nutmeg and then wilt down. Once the spinach is wilted, and in the balsamic vinegar (which I LOVE) and also a splash of cream. Let it combine and then remove to a bowl. If this is gonna be sitting for a few minutes before you are ready to serve, cover it with foil so that it stays nice and warm. When you are ready to serve, spoon the Crimini ragu over toasted bread...This was probably my favorite part of tonight's meal!! I am a mushroom fanatic!! I'll eat them any way you fix them and this was definitely a winner!!! The balsamic vinegar added a great twang to it and the cream was a great balance. Totally awesome!!
So now on to the chicken ragu!! First things first.....heat some EVOO in a high-sided skillet. Then add choppd pancetta to the skillet and let it go for about 3-4 minutes until it starts to crisp up. I've never cooked with pancetta before but it's really good. It tastes like bacon but without the smoky flavor bacon has. I acutally had to go to the deli counter to get it cut...it made me feel like a real cook to go to the counter and actually ask for something ;) So anyway, once the pancetta crisps up add your chicken. I chopped the chicken in large chunks but make the pieces as large as you want. I also used chicken breasts instead of thighs. I'm not really a fan of the dark meat, so I used the boneless skinless chicken breasts, but if you like the dark meat by all means go for it!! Anyway, you let the chicken brown up for 5-6 minutes and then add the onion, carrot, garlic (grated or chopped), bay leaf,rosemary, salt and pepper. Let that go until the veggies are tender and then add your tomatoes and mash them with either a wooden spoon or a potato masher. Let it simmer for a couple minutes and then mix with the pasta and garnish with your basil!!
This one tonight was similar to the Pasta All'Amatriciana, but i liked this one better. Having the chicken in it was great!! Again though, I loved the mushroom ragu on the bread! It was just awesome....This meal is just another reminder of how awesome Rachael's meals are and how much fun they are to make. You know you are doing good when you get a friend who doesn't really like mushrooms to eat them and really enjoy them!!! So thanks again Rachael for a tasty meal. A big shout-out goes out to one of my besties Jessica for helping me tonight. You ROCK!!!! As always, check out the pics below and if you like what you see the recipes are below....The first pic is of the Chicken Ragu, the second is the bread and the Crimini Ragu and then the last picture is the finished meal. Hope you guys enjoy!! And if you are reading this, follow it whether on facebook or on blogpost and comment...would love to hear what you guys think of it!! Until next time guys.....
"Crimini Ragu with Spinach Crostini and Chicken Ragu with Whole-Wheat Pasta"
1 Lb. whole-wheat or whole-grain rigatoni or other short cut pasta
1 Loaf crusty bread, bakery sliced (baguette or ciabatta)
1 Lb. crimini mushrooms, wiped clean
5 Tbs. EVOO
5 - 6 Cloves garlic, peeled
¼ Lb pancetta, a couple thick slices, finely diced
1½ Lbs. chicken thighs, chopped into small bite-sized pieces
1 Medium to large onion, chopped
1 Carrot, peeled
2 - 3 Sprigs fresh rosemary, leaves stripped and finely chopped
1 Bay leaf
½ C. marsala, a couple glugs
1 (28oz.) Can tomatoes (recommended: San Marzano)
Couple handfuls fresh baby spinach
Few grates nutmeg or a pinch of ground
¼ C. aged balsamic vinegar
Splash heavy cream
Grated Parmigiano-Reggiano
Handful basil leaves, shredded
Salt and freshly ground black pepper
1 Loaf crusty bread, bakery sliced (baguette or ciabatta)
1 Lb. crimini mushrooms, wiped clean
5 Tbs. EVOO
5 - 6 Cloves garlic, peeled
¼ Lb pancetta, a couple thick slices, finely diced
1½ Lbs. chicken thighs, chopped into small bite-sized pieces
1 Medium to large onion, chopped
1 Carrot, peeled
2 - 3 Sprigs fresh rosemary, leaves stripped and finely chopped
1 Bay leaf
½ C. marsala, a couple glugs
1 (28oz.) Can tomatoes (recommended: San Marzano)
Couple handfuls fresh baby spinach
Few grates nutmeg or a pinch of ground
¼ C. aged balsamic vinegar
Splash heavy cream
Grated Parmigiano-Reggiano
Handful basil leaves, shredded
Salt and freshly ground black pepper
Heat oven to 350° F.
Scatter sliced bread on baking sheet, toast until crisp but not too dry, 6 - 8 minutes.
Quarter mushrooms. Heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Once the mushrooms have started to brown add 3 - 4 large cloves garlic, grated or finely chopped.
While mushrooms cook, begin chicken ragu. Heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Brown the pancetta 3 - 4 minutes then add chicken and brown evenly 5 - 6 minutes. Add the onions to the chicken. Grate the carrot and stir in with the rosemary, bay and a couple of cloves of garlic, grated or finely chopped. Season with salt and pepper and cook until vegetables are soft.
Add the Marsala to chicken and vegetables, stir and reduce a minute then add tomatoes and crush with wooden spoon. Simmer a few minutes to thicken and combine flavors.
When the mushrooms are tender, season with salt and pepper. Chop the spinach coarsely then stir in to wilt. Add in a few grates of nutmeg, stir in vinegar then a splash of cream. Transfer the mushrooms to a small bowl and serve with toasted bread for topping.
Toss the pasta with the chicken ragu and cheese. Garnish with some shredded basil and serve immediately.
