One of the joys of our weekly Central New York Regional Market trips is a stop to the Flour City Pasta booth. Jon, who makes the trip out each week, is fun to talk to and there’s always a wide variety of flavors and shapes on the table. Plus, the pasta is just damn good.
We usually buy a half-pound each week for dinner, as it is a perfect portion for the two of us (as previously mentioned, The Kid has Celiac disease and has never had interest in pasta). I tend to go for their orzos, which make for great sides or salads, though their linguine and fettuccine are pretty good. The long pasta is enormous, requiring a spoon to properly twirl and eat.
Each bag of pasta comes along with a recipe, which I usually pass on if the booth is busy. I figure that I can save Jon the extra few seconds of looking things up. This week when I passed on the recipe, Jon insisted that I take the recipe card for the beurre blanc recipe that paired with the ginger lemongrass linguine.
WHAT WORKED: Rotisserie chicken. Now, if time was no object, I would have quickly cooked the chicken thighs I purchased for this dish and pulled them. But, a late departure at work (nonprofit budget season, as July 1 is the fiscal new year) meant there was time was of the essence. For $4.95 plus tax, I got a fully cooked chicken with a nice balance of white and dark meat (plus some wings that I could gnaw on while cooking). It’s the easy way out.
WHAT DID THE WIFE SAY: At dinner: “This is really, really good.” A few hours later before going to bed: “Can we eat something, I don’t know, lighter tomorrow night? I think that cream sauce is trying to kill me.”
WILL IT MAKE ANOTHER APPEARANCE: Yes. Beurre blanc is a simple, elegant sauce that I would absolutely make again.
- 8 oz. Flour City ginger lemongrass linguine (any long pasta will work)
- kosher salt
- 1-2 cups shredded cooked chicken
- 2 cups crimini mushrooms, halved
- 2 tbsp. unsalted butter
- 1 cup heavy cream
- 4 cloves of garlic, 2 chopped and 2 minced
- 4 oz. chicken or vegetable stock
- salt and pepper
In the meantime, heat cream and chopped garlic in a small saucepan until it froths nicely and the garlic is aromatic, stirring frequently to prevent the cream from scorching. Remove from heat, let cool and pour through a strainer. Dispose of the garlic and set the cream aside.
Drain the pasta and transfer to the saute pan. Add the stock then the cream. Toss in the pan, add salt and pepper to taste, and heat through.