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.

Steak Sides: White Bean & Sun-dried Tomato Salad with Dijon Spinach

I love a good steak. Medium rare with a good sear on it, please. Steak sides on the other hand can get a little boring. Steamed asparagus & baked potato is my default setting. So, when Ray came home from a recent grocery trip with a beautiful boneless ribeye I decided to try something new.

White Bean & Sun-Dried Tomato Salad, for 2-3

1 can giant white beans, drained & rinsed (white kidney beans will do too)

6-8 sun-dried tomatoes (packed in oil is best), julienned

6-8 large basil leaves, julienned

1 tbsp. olive oil (substitute the oil the tomatoes are packed in for an extra punch)

1 tsp. white truffle oil

salt to taste

pepper to taste

Toss all ingredients together & eat up. It's that easy!

Dijon Spinach, for 2-3

1 bunch baby spinach, stemmed

1 tbsp. dijon mustard

1/8 c. heavy cream

1/2 tsp. white pepper

1 tsp. olive oil

salt to taste

Heat the olive oil over medium heat & wilt the spinach. Salt to taste. While the spinach is wilting, whisk together the cream, white pepper & dijon. Pour the dijon mixture over the spinach & reduce heat to low. Cook for 2 minutes longer.

Beef Carpaccio & Garlic Artichokes

Our first Valentine's Day together was in 2007. Sick of waiting on tables in over crowded, impersonal restaurants & watching couples struggle to enjoy the "perfect night" together, we opted out. Armed with a bottle of Montepulciano Ray had stashed for ages from his brief stint in Italy, a DVD of the Apartment & a lovely piece of beef tenderloin we stayed in. Somehow, a musty rental house, a couple of candles & home cooked meal tops dinner reservations every time. So, with little fanfare, we achieved the "perfect night." The "perfect" Valentine's Day.

Beef Carpaccio, for 2

1 8-10 oz. beef tenderloin

2 tbsp. olive oil, divided

salt to taste pepper to taste

1 small bunch arugula

1 small piece of parmigiano-reggiano

1 small lemon, zested & juiced

Freeze the tenderloin for at least one hour. Once frozen, heat a skillet over high heat (you want it very hot!) & throughly salt & pepper the tenderloin. Drizzle about half of the oil in the skillet & sear the tenderloin on all sides, about 4 minutes total. You're not trying to cook it through, just give it a good sear on the outside. Once seared, place the tenderloin back in the freezer for at least another hour. This will make it much easier to slice the meat very thinly.

While the meat is freezing, make a bed of arugula. After an hour, remove the tenderloin from the freezer & slice it as thinly as possibly (be very careful!). Arrange the slices on top of the arugula & toss some parmesan shavings over it (I usually use a vegetable peeler to get small parmesan shavings - though you could just grate it if you like). Finally, drizzle with the remaining olive oil, lemon juice & zest. Serve at room temperature or cool.

Garlic Artichokes, for 2

1 large artichoke

6-8 garlic cloves, crushed

1 tbsp. butter

salt to taste

pepper to taste

Sauce options: Garlic Lemon Butter, Rosemary Lime Mayo

Bring 1 c. salted water to a rolling simmer in a deep pot. Meanwhile, trim the pointy tops off all the artichoke leaves, trim the base of the stem off & trip the very top of the artichoke off (leaving you with a flat top & bottom). Stick garlic cloves & small cubes of butter between the leaves (no where specific, just anywhere you can wedge a bit in). Put the artichoke, stem end down, in the pot & cover it. Let it simmer for 20-30 minutes, or until the leaves easily pull away. Halve the artichoke & scoop out the choke (the thistly part in the center) with a spoon. Serve with dipping sauces of choice. My two favorites are Garlic Lemon Butter & Rosemary Lime Mayo - I've included recipes below.

Garlic Lemon Butter

2 - 2 1/2 tbsp. unsalted butter, melted

1 clove garlic, minced

1/2 lemon, juiced

Whisk all ingredients together.

Rosemary Lime Mayo

3 tbsp. mayo

1/2 tsp. minced fresh rosemary

1/2 tsp. lime zest

Whisk all ingredients together. Enjoy!

Pink Buttercream

This pretty dude was resting on my desk when I got to work this morning. Nothing says "Valentine's Day" like a hot pink doughnut! If I'd had the foresight I might have picked up a dozen myself & iced them with a bit, or a lot, of buttercream.

Pink Buttercream, ices one cake or a dozen cookies, cupcake or doughnuts

adapted from Savory Sweet Life

1 c. (2 sticks) unsalted butter, at room temperature

3 c. confectioners sugar, sifted

4 tbsp. milk

1/2 tsp. salt

1 tbsp. vanilla extract

8-12 drops pink food coloring

Cream the butter on medium speed in a mixer fitted with a paddle attachment for 2 minutes. Change the speed to low & add the confectioners sugar 1 cup at a time until fully incorporated. Increase the speed back to medium & add the vanilla & salt. If the icing is to runny add a bit more confectioners sugar. If it is too thick, add a bit more milk. Add the food coloring a few drops at a time until desired "pinkness" is reached & mix with a spatula. Grab your nearest baked good (think cupcakes, cookies, doughnuts) & ice away!