Post Race Recipes

After Jason's race we had a delicious dinner and dessert! Everyone deserves a little dessert after running 26.2 miles!

Got these one from Martha Stewart living Sept. 2010 issue.

Mushroom Pappardelle with Taleggio Cheese

My tips: A meal isn't really complete at our house unless there is meat on the plate. We bar-b-que'd some chicken sausages from Sprouts to go along with the pasta. Delish! I couldn't find Taleggio cheese so we used Brie and it turned out great. Brie is a little milder than Taleggio. We always substitute when a recipe calls for butter, we used Olive Oil instead

Ingredients

• 10 ounces dried pappardelle
• Coarse salt and freshly ground pepper
• 1 stick unsalted butter
• 1 pound 4 ounces mushrooms, such as cremini and oyster, sliced
• 1/2 cup finely chopped shallots (from 2 large shallots)
• 1/3 cup dry white wine, such as Sauvignon Blanc
• 8 ounces Taleggio or brie cheese, cut into 1/2-inch cubes
• 2/3 cup coarsely chopped fresh flat-leaf parsley

Directions

1. Cook pasta in a pot of salted boiling water until al dente, about 7 minutes. Drain; reserve 3/4 cup cooking water.
2. Heat 2 tablespoons butter in a skillet over high heat. Brown half the mushrooms, stirring occasionally, about 7 minutes; transfer to a plate. Repeat with 2 tablespoons butter and remaining mushrooms; transfer to plate. Add shallots to skillet; cook until tender, about 5 minutes. Add mushrooms and wine; cook until wine is reduced by half, about 3 minutes. Add reserved cooking water; bring to a boil. Swirl in remaining 4 tablespoons butter. Season with 1 teaspoon salt.
3. Toss pasta with mushrooms, cheese, and parsley until pasta is coated and cheese starts melting. Season with salt and pepper.

Had to steal Martha's picture, didn't take photos of mine.

No-Bake Espresso Cremes Brulees

My tips: I bought decaf instant espresso because I knew we would be eating them at night. I also bought white chocolate chocolate chips because I had a hard time finding white chocolate, it saved me from having to chop the chocolate too. This recipe was really great because the coffee made it not too sweet.

Ingredients

• 6 ounces white chocolate, coarsely chopped
• 3 large egg yolks
• 2 tablespoons instant-espresso powder
• 2 tablespoons granulated sugar
• Coarse salt
• 1/2 cup heavy cream
• 1/4 cup whole milk
• 1/4 cup raw sugar

Directions

1. Place chocolate in a heatproof bowl. Arrange four 4 1/2-inch creme brulee dishes (1 inch deep) on a baking sheet. Freeze.
2. Meanwhile, whisk together yolks, espresso, granulated sugar, and a pinch of salt until sugar has almost dissolved. Bring cream and milk to a boil in a saucepan; gradually whisk about half into yolk mixture. Return mixture to saucepan; whisk. Cook over medium-low heat, stirring, until mixture is thick and reaches 175 degrees on an instant-read thermometer, about 6 minutes; pour over chocolate, and whisk until chocolate has melted and is smooth. Divide among molds, and freeze until firm but not frozen, 45 to 55 minutes.
3. Sprinkle 1 tablespoon raw sugar onto each custard; shake off excess. Caramelize tops using a handheld kitchen torch.