Asparagus Penne with Lemon-Tarragon Goat Cheese

It's officially spring now. There are new buds on our trees every day & the wisteria in the front yard is blooming. The doggies are taking longer naps in the sunshine & we're sipping beer in the backyard most afternoons. It's almost warm enough for a dip in the springs. Actually, it is warm enough for a dip. We took the first one of the year yesterday & then tucked into a big bowl of this bright, lemon-y pasta. I love this time of year.

Asparagus Penne with Lemon-Tarragon Goat Cheese, for 2

adapted form Smitten Kitchen

1/2 lb. whole wheat penne pasta

1/4 c. soft goat cheese

1 tbsp. fresh tarragon, minced

1 tsp. lemon zest

2 large cloves garlic, minced

1 small bunch of asparagus, cut into 1" pieces

1 tbsp. olive oil

salt to taste

pepper to taste

Bring a pot of salted water to boil & cook the pasta according to package directions. Meanwhile, heat the olive oil in a saute pan over medium heat. Add asparagus & cook until bright green, about 3 minutes, add the garlic & cook until fragrant, 1 minute more. Salt & pepper to taste.

Toss the goat cheese, lemon zest, tarragon, a pinch of salt & a pinch of pepper in a bowl. Mash all ingredients together with a fork.

Toss all ingredients (pasta, asparagus & cheese mixture) together until the pasta is well coated. Serve immediately.

Justine's Mussels & Parsley Garlic Fries

Justine's, a perpetually buzzing little French restaurant tucked between a bunch of non-descript East Austin warehouses, is our go-to spot. It's our birthday spot, our trying-to-impress-an-out-of-towner spot, our the-weather's-really-nice-let's-go-sit-outside-and-have-some-wine-and-pate spot, our date spot... really our favorite place for just about everything. You can always count of perfect steaks, garlicky escargot, crisp veggies & cheap house wine. Their menu is simple but impossible to argue with; there's something to please everyone.

Typically our order goes down something like this: red wine, escargot, charcuterie plate & an order of steak frite. Last time we stopped in a friend shook things up & ordered mussels. Of course we each snagged a bite & have been dreaming about the buttery, salty gems ever since. So, unable to get them out of my head, I decided to try my own version at home last night. After dinner the hubbs proclaimed on facebook: "Delicious mussels and fries, Justine's style via my wife continuing to be amazing." So I guess they weren't half bad.

Justine's Mussels with Parsley Garlic Fries , for 2

1 lb. mussels, washed & de-bearded

1 c. chicken stock

1 c. dry white wine

a few saffron threads

3 cloves garlic, minced

3 cloves garlic, sliced

1 shallot, sliced

2 tbsp. olive oil divided

1 tbsp. sage, minced & divided

1 tbsp. parsley, minced & divided

1 package frozen french fries (I like Alexia Yukon Gold Julienne Fries)

salt to taste

Preheat the oven according to french fry package directions (probably about 400F). Toss the fries in half of the olive oil, half of the sage, half of the parsley, the minced garlic & a bit of salt. Cook according to package directions (about 25 minutes usually).

While the fries cook, heat the remaining olive oil in a dutch oven. Saute the shallot & sliced garlic with a pinch of salt until fragrant. Add half of the remaining sage & parsley. Add the stock, wine & saffron. Bring the broth up to a simmer. Check the mussels for any that are partially open & discard them. All of your mussels should be tightly closed. Toss the mussels in the broth & simmer covered for about 8 - 10 minutes or until the mussels open up. Serve them in the broth & sprinkle with the remaining sage & parsley. Serve the fries on the side. Try dunking them in the broth, it's delicious!

Bacon Pork Loin with Peas a la Francais

Finally, around 10pm I made it home. I hate working late, but I guess it comes with the territory... After grumpily tossing off my impractical heels & cursing the pain my feet were in I noticed dinner was already tucked in the oven. After introducing my hubby to Avec Eric, which he'd watched all afternoon, he decided to make me dinner. Yay! He's a fantastic cook. He should cook more often.

Bacon Pork Loin with Peas a la Francaise, for 4

adapted from Avec Eric

1 6 oz. pork tenderloin

8-12 slices bacon

1 tbsp. olive oil

2 tbsp. butter

1 c. chicken stock

2 cloves garlic, minced (plus more whole cloves to toss into the roasting pan if you like)

1 yellow onion, diced

2 c. frozen peas

1 c. shredded Bib or Boston lettuce

salt to taste

pepper to taste

Preheat oven to 375F. Season the pork with salt & pepper then wrap in bacon once. Once wrapped one time, trim the remaining bacon & reserve for the peas.

Meanwhile, warm the olive oil over medium-high heat in an oven proof skillet & brown the pork loin on all sides, about 5 - 6 minutes. Once seared, move to the oven & cook through, about 7 -10 minutes or until the pork registers 145° in the center when tested with a thermometer. When the pork is done, transfer to a cutting board to rest.

Meanwhile, cube the remaining bacon & cook it in a stock pot over medium heat until golden. Melt half of the butter & sweat the onion until translucent, about 2 minutes. Add the garlic & cook until fragrant, about 30 seconds. Add the peas & chicken stock & cook until peas are tender & stock is reduced by half or more, about 5 minutes. Add the remaining butter & stir to combine & melt. Add the lettuce & stir a bit more until the lettuce is wilted.

Slice to pork & serve over a bed of peas.

Dijon Chicken with Fried Sage

Texas winters are mercifully short. Comically short, really. It's not exactly a season here, just a few really cold weeks. I always dreamed of living in New York, but I know the winters would kill me. I don't handle cold very well. Give me solid 1 month of days over 100° & I'm fine but drop below freezing & we have a problem. Needless to say, I've been thrilled with 75° highs rounding out February & ringing in March. As soon as the weather turns I find myself craving brighter flavors; think lemon & loads of fresh herbs. Dijon chicken was my answer to crisp spring flavors the other evening. Well, the chicken & a bottle of vino verde. That helped too.

Dijon Chicken with Fried Sage, for 2

2 large bone-in skin on chicken thighs

2 tbsp. olive oil, divided

salt to taste

pepper to taste

1 tbsp. dijon mustard

1 clove garlic, minced

1 sprig fresh sage (about 12 leaves), half minced

1/4 c. white wine

Pre-heat the oven to 400F. Heat half of the oil over medium-high head in a cast iron (or other oven proof) skillet. Pat the chicken dry with a paper towel & sprinkle both sides liberally with salt & pepper. Cook skin side down for about 2-3 minutes, or until the skin turns golden brown. Try not to move the chicken too much so you get a good crust on the outside, this will keep it juicy on the inside. Flip the chicken & cook the other side for about 2 minutes. Move the skillet to the oven & cook for 12 minutes or until the chicken is cooked through.

While the chicken is cooking heat the remaining oil over medium-high in a small pan. The oil will take on a glossy sheen when it's hot, once really hot, drop a sage leave or 2 at a time in the oil. The leaves will bubble a bit & turn bright green. Let cook for about 5 seconds, as soon as the edges of the leaves curl remove & drain on a paper towel.

Once cooked, set the chicken aside & in the same skillet (with drippings) add the garlic & minced sage. Saute for a moment. Add the wine & dijon mustard. Whisk to combine. Cook until reduced & slightly thick. Drizzle the sauce over the chicken & top with fried sage leaves.