Okay okay, I realize how ridiculously long it has been since I wrote a new post. I apologize. I’m actually touched by all the nudges I’ve gotten from friends to update the blog. Makes me feel warm and fuzzy inside.
Before we get to the good stuff (the food, obviously) I should fill you in on recent exciting developments in my grad school/career as an SLP. First, I’ve officially graduated with my Masters Degree in Speech-Language Pathology. It has actually felt a little anticlimactic since I walked in the graduation ceremony in June, finished my student teaching in December, and had my degree post to the university website about a week ago. It seems like such a momentous accomplishment should be accompanied by more than a link on a website, but at this point, I’m just happy to be done.
The other good news is that I have a job! I’ll be working as an SLP for a preschool for children with special needs- the same place where I did my student teaching. I’m thrilled about this, because I already know that the people and children at the school are wonderful. I know it will be a great experience! I get to start the job as soon as a little piece of paper (actually, an email) comes through- my credential. So until then, I’ve been trying to get things organized, start getting back in shape and simply enjoy the rest of my time off.
Alright, now on to the food porn. This dish was introduced to me by my supervisor at the aforementioned preschool. I believe she found the recipe in San Francisco magazine. It is simple and delicious…simply delicious! A huge part of what makes this dish so tasty is how fresh it is, so make sure your ingredients are at their peak of freshness. Especially the brussel sprouts- try to get them on the stalk; I promise you they will be better this way.
- 4 Tbsp. unsalted butter
- 2 Tbsp. shallots, minced
- 6 fresh sage leaves, chopped
- 1/2 lb chanterelle mushrooms, sliced (or substitute shitake)
- 1 lb. brussel sprouts, thinly sliced
- 10 oz. fresh tagliatelle or fettuccine pasta (I opted for fettuccine, but I bet tagliatelle would be delicious!)
- Grated parmesan
- Salt & pepper, to taste
- Cook 2 Tbsp of butter over low-medium heat until it becomes light brown. Add the shallots and sage and cook until the shallots begin to soften (about 2 minutes). Turn the head up to medium. Add the mushrooms and brussel sprouts. Continue cooking until mushrooms and brussel sprouts start to soften (3-4 minutes). Turn heat off, and cover to keep warm.
- Cook the pasta in a large pot of boiling water. Reserve about 1/2 cup of the cooking water. Drain but do not rinse. The pasta should be very wet.
- Add the pasta to the pan with the brussel sprouts and mushrooms. Add the butter, parmesan and salt and pepper to taste. If the pasta seems dry, add the reserved 1/2 cup of cooking water. Serve immediately and enjoy!