Friday, March 6, 2009

Papparadelle with Mushroom Ragu, Baileys Cream Pots



Papparadelle with Mushroom Ragu, a delightful pasta dish for the fungi lovers out there. Flavored with Marsala wine and fresh thyme, it has a wonderful, earthy flavor.


BACON AND WILD MUSHROOM PASTA
Printable Recipe
adapted by me from several recipes

Serves 4

2 pounds of mushrooms (can be combination of dried porcini, shitake, crimini,button and portobello)
1 c. hot chicken broth
5 strips of lean bacon
2 shallots, finely diced
½ cup marsala wine
1/2 tsp. thyme
½ stick butter
1/2 c. whipping cream - optional
8-16 oz. papparadelle or other pasta

Soak any dried mushrooms in 1/4 cup hot broth until soft. Drain, reserving liquid. Cut mushrooms into bite-sized pieces.

Cook bacon, discarding all but 3 teaspoons fat. Remove bacon, dice and set aside.

In frying pan with reserved bacon fat, add shallot sauté 5 minutes or until translucent. Add mushrooms and sauté until they are soft and brown. Add marsala and cook until it is mostly evaporated. Add the reserved mushroom soaking liquid, if any, avoiding any sediment at the bottom. Add remaining broth and thyme. Simmer 10 minutes or until reduced by 1/2. Add butter, 1 T at a time, and then cream (if using) and simmer over very low heat until warm. Toss with pasta and reserved bacon. Add freshly grated parmesiana-reggiano, if desired.

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For dessert, I am sharing this fabulous recipe for Bailey's Cream Pots. I made this last year for St. Patrick's Day and I had so much fun making the caramel squiggles. They were so delicious on their own that I had a hard time saving enough to decorate the cream pots!



Bailey’s Cream Pots with Caramel Squiggles
Recipe by Kevin Dundon from the book Full On Irish

1-1/3 cups cream
4-5 tablespoons Baileys Irish Cream
¼ cup freshly brewed espresso, cooled (1 shot)
9-oz carton mascarpone cheese

Whip the cream in a bowl until soft peaks have formed. Place the Baileys Irish cream in a bowl with the espresso, mascarpone cheese and icing sugar. Beat until well combined, then fold n the cream. Divide between 4 scant 1 cup ramekins or cups and chill for at least 2 hours, or overnight, if convenient.

To serve, arrange the Baileys cream pots on serving plates and decorate with chocolate curls and spun-sugar squiggles (recipe follows).

Caramel Squiggles

½ cup caster or baking sugar

Place the caster sugar in a heavy-based pan over a low heat and heat gently to dissolve. Bring to a boil and boil fast until the resulting syrup begins to turn pale brown, gently swirling the pan to ensure even cooking. When the caramel is rich, golden brown, dip the base of the pan into a sink of cool water to prevent further cooking.

Using a clean, small metal spoon, drizzle the caramel onto a Silpat or parchment paper into interesting shapes and allow to harden.

24 comments:

  1. The pasta dish looks so cremy and full flavored! But what really caught my eye was of course the Cream Pots with Caramel Squiggles!! I bet the squiggles were fun to make and can imagine they would have to be hid until ready to use!!

    Super post!!

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  2. These photos make me weak in the knees; they make me salivate and whimper with joy. I have everything but the marsala wine...Oh, thank you so much for this beautiful contribution.

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  3. Great dessert. Very more-ish...YUMM!!

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  4. This really sounds good. I am saving this recipe to my favorites file. I could go for the Bailey's Cream Pot right now. ~ Robyn

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  5. Both of these recipes will also be saved by me too. Wow, the pasta dish photographed beautifully but that Irish pot of cream with the squiggle needs to be in a magazine! Gorgeous presentation.

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  6. OMG, Susan. Two winning recipes and gorgeous pics too! Nce job!

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  7. Oh, how lovely!
    And the Cream pots with Squiggles look wonderful! A perfect ending to a delicious meal!

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  8. ~WOW~

    What a gorgeous looking coffee drink with the swirled caramel.

    Just amazing looking! :)

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  9. What a beautiful post Susan..

    You know it's the Papardelle that gets to me:) But the photo of your PDC's :) beautiful too..I love the squiggle..very Chef"y"!!
    Beau!

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  10. Susan, the mushroom pasta looks and sound delicious, but for me the it the caramel squiggle that I find delightful and whimsical.

    I've been known to enjoy an occasional Bailey's Irish Cream AND I've never had one that looked nearly as good as yours. Bailey's, mascarpone, whipped cream, a chocolate shaving, and the caramel squiggle, that's heaven to me.

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  11. Copied and added to the try list, I just bought a huge bottle of Marsala, the Pappardelle looks amazing! and what a terrific ending, love the squiggles :)

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  12. oh my...both sound delicious... which to try first....yummm

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  13. Two beautiful flashbacks!!! Love the little squiggle. Must put squiggles on the to do list!

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  14. Oh girl just pass me a plate and give me a cup...this is just YUMMY looking...hugs and smiles Gl♥ria

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  15. Your papparadelle looks just like a fantastic pasta dish I once got in Minneapolis. Thanks for the recipe, it looks great!

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  16. Susan, I can't wait to try the wild mushroom pasta, oh my gosh, I am drooling just looking at it!

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  17. Susan, I don't know which to try first! I know I will try the squiggle for our Cuppa party.

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  18. The pasta dish looks really delicious and I can't stop looking at the Bailey's cream pot! Looks so pretty!

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  19. Thank you everyone! I hope you try them both ;)

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  20. That pasta looks so good I wanna grab a fork and dig right in! Absolutely wonderful!

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  21. I must say, that is one spectacular pasta dish!

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  22. Thanks for such a wonderful recipe. I definitely have to try this out! Soon!

    Btw, the watercolor poppy is gorgeous! Did you pain that?! That's so nice!

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  23. Oh my goodness, that dessert looks amazing! Wow. Can't wait to try that.

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