Thank you everyone for your input on the logo for the race we are planning in honor of our Grandmother!! We truly appreciate your opinions! It seems that a lot of you liked logo #1, 3 and 5 with the majority of you liking number 5! We were actually partial to number 1 and 5 as well. We will probably end up going with number 5, but I’m not sure about the color scheme yet. But we’re very excited about getting an official logo. We’re still in the process of planning the race and there is a lot to be done, but the race will be held on July 24, 2011 in Margate, NJ. Don’t worry, this won’t be the last time we will be mentioning this on the blog!! Also, if you’re interested, our logo was designed by Elizabeth Bayless, a friend of our cousins. Just click her name to visit her website. If you’re looking for a custom logo for anything, she does great stuff and it’s reasonably priced!
Now, here’s a great pasta recipe….Pappardelle with Exotic Mushrooms and Mascarpone!! This would be perfect for all of you who are carbo-loading for the Philadelphia marathon this weekend…
Mushrooms and Pasta are two of my favorite things. Especially when the pasta is homemade pasta. The mascarpone gives this dish a nice flavor while at the same time not being overwhelming or too heavy. Along with the flavor of lemon from the juice and zest and mushrooms, this pasta dish is delicious. Make sure you experiment and try to find non-ordinary mushrooms. I’m already excited about making this dish again!
Pappardelle with Exotic Mushrooms and Mascarpone
- mixed exotic mushrooms (we used shiitake, white & brown beech, & royal trumpets)
- 5 oz. mascarpone
- 1 lemon, juice & zest
- 2-3 Tablespoons butter
- Olive Oil
- 3 cloves minced garlic
- salt & pepper
- Arugula or Spinach (we used Arugula since we had it on hand)
- Parsley, chopped (about a handful or so)
- 2 handfuls of Parmesan Cheese, grated
- Reserved cooking water (about a cup or so)
- Homemade Pappardelle Pasta
- In a large pan, heat olive oil and butter. Once butter is almost melted, put garlic into pan.
- After a few minutes, add mushrooms. Season with salt and pepper.
- Bring large pot of salted water to a boil. Once boiling, add pasta and cook 3-6 minutes if using fresh pasta or according to package directions. RESERVE 1-2 CUPS OF COOKING WATER before draining.
- Add the juice and zest of one lemon, mascarpone, parmesan, reserved pasta cooking water, arugula & parsley to the mushroom mixture. Season with salt and pepper.
- Drain pasta and add to pan with mushrooms. Taste for seasonings.
- Serve topped with Parsley and Parmesan Cheese.
Question: What is your favorite kind of mushroom?