Homemade Mascarpone

I’m just not sure how many dogs get to have some homemade mascarpone cheese. My guess, is it just mine. This could not be easier to make and it tastes amazing. I will do the cost / benefit thing to see if it makes sense, but in my head this is so simple with things I already have on hand that I’m pretty sure this is a good deal. And did I say it tastes really good, because it is not just the Hoodie boy that likes it. It is me too.

D&D_2726Makes about 2 cups

2 cups heavy cream
1 tablespoon lemon juice

Note – do use a thermometer for this recipe.

In a saucepan, slowly bring the heavy cream to a low simmer. The temperature should reach at 180° F and the goal is to try to keep it around there.

Let simmer at 180° F for 3 minutes then add in the lemon juice.

Simmer for another 3 minutes, then remove from heat. Let cool to room temperature, 30 minutes.

Fill a small strainer with several layers of cheesecloth and set over a glass measuring cup.

Pour the cooled mascarpone mixture into the cheesecloth and stick the entire bowl in the fridge overnight, cover the whole thing in plastic wrap.

The next day, take it out, whip it up and use it however you would like. Keeps for a week in the fridge, if it lasts that long – in mine and Hood’s case, that is a no.

D&D_2728Source: Food52

Asparagus Mushroom Pasta w/Pecorino

I just keep modifying this recipe with the hopes of perfection, but to be honest since it includes two of my favorite vegetables, asparagus and mushrooms, along with some melty cheese and some salty cheese, it starts out pretty far ahead of the game.

D&D_1340_iPhoneThis is also great left over for lunch, but you must heat it very slowly in the microwave and stir very often or heat up the oven feature on the toasted oven and put it in there to reheat. Otherwise, the sauce breaks – it still tastes good, but it is not the same.

olive oil
2 Tbs unsalted butter
3 cloves garlic, minced
2 small-ish yellow onions
1 pound cremini or button mushrooms, sliced*

8 ozs penne pasta
1 pound asparagus,  trimmed and cut into bite-sized pieces
8 ozs mascarpone
Parmesan, for serving
Lemons

Heat a pot of boiling water, and salt well. Add asparagus and cook until bright green and crisp tender – kind of the al dente of asparagus. Remove asparagus from water and set aside. Once the asparagus is finished, add the pasta and cook until al dente.

In a sauté pan, melt butter and add a little olive oil and then add garlic and cook over low heat while garlic softens and flavors the oil/butter. Add the sliced mushroom and sauté on medium until they’ve released their juices and most of that liquid evaporates.

Add the asparagus to the mushrooms. Turn the heat to low. then add the container of mascarpone cheese. Stir until it is melted and coats the vegetables. Add cooked pasta and mix together. Add the zest and juice of one lemon and then add a handful of freshly grated Pecorino cheese and stir again.D&D_2242

Serve with extra Pecorino and more lemon wedges for serving.

*Buy whole mushrooms and slice yourself. Pre-sliced mushrooms are an abomination.

When I know I am making this dish, or one similar, I usually cook the asparagus/pasta one day, typically when I’m cooking pasta for something else too. Then the bag of pasta/asparagus is ready when I’m ready for pasta. I drop in in a colander and run very hot water over it for a minute or two and let drain completely. D&D_1318

Modified several times based on a recipe by Giada de Laurentiis.

Fusilli with asparagus and mushrooms

D&D_9696

Fusilli with mushrooms and asparagus

This is a recipe that I’ve been making for several years and was based on a recipe by Giada de Laurentiis. It’s quick, and to me, a very spring kind of pasta. Make it when the asparagus are at their best.

8 ozs. Fusilli
Olive oil
2 Tbs unsalted butter
8 ozs mushrooms, button or cremini, sliced
1 bundle of asparagus, trimmed and cut into bite-sized pieces
3 cloves garlic, minced
8 ozs mascarpone
Parmesan, for serving

Heat a pot of boiling water, add asparagus and cook until bright green and crisp tender – kind of the al dente of asparagus. Remove asparagus from water and set aside. Once the asparagus is finished, add the pasta and cook until al dente.
In a sauté pan, melt butter and add a little olive oil. Add the sliced mushroom and sauté until they’ve released their juices and most of that liquid evaporates. Add garlic and sauté for another minute more.
Add the asparagus to the mushrooms. Then add the container of mascarpone cheese. Stir until it is melted and coats the vegetables. Add a handful of freshly grated Parmesan cheese and stir again.
Serve with extra Parmesan for serving.