happy friday! well, we have made it through another week, ladies. time to kick back and enjoy the evening with a cocktail and delicious recipe for dinner. in the spirit of travel week, we are taking a short culinary trip to Italy today with a Tuscan mushroom dish and a Campari cocktail. i’m gonna show you a healthier way to pasta.
travel month continues as junior style and i are vacationing in Florida. in case you missed it, check out Tuesday’s post to see what i packed for our trip. tune in to the blog in the coming week to see what i wore where and the adventures we had!
outfit of the day
today i went with monochromatic black. but i punched it up with a colorful scarf as a tie belt. black jeans can dress up or down. i kept it casual as usual today with sneakers. but if i wanted to dress it up a bit, a pair of ballet flats would go well, or even pointy toe flats to add even more polish. wearing all black with oscar and ollie is an exercise in lint rolling! i keep a lint roller handy.
a healthier way to pasta
we are going meatless this week with a creamy garlic butter mushroom recipe that can be eaten alone, or over anything you can imagine – pasta, rice, quinoa, whatever your fancy! i decided to go with zoodles, zucchini noodles. zoodles really satisfy my pasta craving, and they were especially good topped with these creamy dreamy Tuscan mushrooms!
i was able to find pre-spiraled zoodles, saving me the step of cutting them on my own. but if you don’t already have one, a spiralizer is a very handy kitchen gadget, making it easy to create pasta substitutions.
- 2 tablespoons salted butter
- 4 cloves garlic, finely diced
- 21 oz (600 g) mushrooms, washed and dried with paper towel
- 1 small onion, chopped
- 1/2 cup white wine, (OPTIONAL)
- 5 oz (150 g) jarred sun dried tomato strips in oil, (reserve 1 tablespoon of the jarred oil for cooking)
- 1 1/2 cups heavy cream, (SEE NOTES)
- Salt and pepper, to taste
- 3 cups baby spinach leaves, washed
- 1/2 cup fresh grated Parmesan cheese
- 1 teaspoon cornstarch, OPTIONAL — (mix cornstarch with 1 tablespoon water for a thicker sauce.
- 1 teaspoon dried Italian herbs
- 1 tablespoon fresh parsley, chopped
- Heat a large skillet over medium-high heat. Melt the butter and sauté onion until transparent; add the garlic and cook until fragrant (about one minute). Cook the sun dried tomatoes and oil in with the butter for about 2 minutes to release all of their flavours. Cook mushrooms in the tomato flavours for about 5 minutes.
- Pour in the white wine or broth (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. (SKIP THIS STEP IF YOU WISH.)
- Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add in the spinach leaves; allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
- Mix in the herbs and garnish with parsley.
- Serve over mashed cauliflower, zucchini noodles or steamed veg. Alternatively, serve over pasta, mashed potatoes or rice.
- Substitute heavy cream with light (reduced fat) cream or half and half. Half and half is made from equal parts light cream and milk.
blood orange Boulevardier
The Boulevardier was invented by a New Yorker who left for France during prohibition to open Harry’s New York Bar in Paris. the Boulevardier is essentially a Negroni, made with bourbon instead of gin. this recipe adds blood orange juice, perfect for winter, as blood oranges have just come into season!
- 1-1/2 ounces bourbon
- 1 ounce sweet vermouth
- 1 ounce Campari
- 1 ounce blood orange juice
- blood orange slices or twisted peels , for garnish
- Fill a mixing glass with ice and add bourbon, vermouth, Campari and blood orange juice. Stir until well combined and very cold.
- Strain into a chilled tumbler or rocks glass with fresh ice or serve "up" (without ice). Garnish with blood orange slices or twists of orange peel.
fridays with oscar
thank you for tuning into today’s fridays with oscar. we really enjoyed today’s recipe and cocktail, let me know if you make it and what you think about our healthier way to pasta! be sure to visit the blog next week as we continue travel month with our Florida vacation. oscar, ollie and i wish each of you a very happy weekend!