the woman in black

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.

cashmere v-neck (Everlane) | button jeans (Everlane) | sneakers (Ann Taylor) | similar scarf (Talbots)

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. 

Creamy Garlic Butter Tuscan Mushrooms
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Ingredients
  1. 2 tablespoons salted butter
  2. 4 cloves garlic, finely diced
  3. 21 oz (600 g) mushrooms, washed and dried with paper towel
  4. 1 small onion, chopped
  5. 1/2 cup white wine, (OPTIONAL)
  6. 5 oz (150 g) jarred sun dried tomato strips in oil, (reserve 1 tablespoon of the jarred oil for cooking)
  7. 1 1/2 cups heavy cream, (SEE NOTES)
  8. Salt and pepper, to taste
  9. 3 cups baby spinach leaves, washed
  10. 1/2 cup fresh grated Parmesan cheese
  11. 1 teaspoon cornstarch, OPTIONAL — (mix cornstarch with 1 tablespoon water for a thicker sauce.
  12. 1 teaspoon dried Italian herbs
  13. 1 tablespoon fresh parsley, chopped
Instructions
  1. 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.
  2. 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.)
  3. 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.
  4. 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.)
  5. Mix in the herbs and garnish with parsley.
  6. Serve over mashed cauliflower, zucchini noodles or steamed veg. Alternatively, serve over pasta, mashed potatoes or rice.
Notes
  1. Substitute heavy cream with light (reduced fat) cream or half and half. Half and half is made from equal parts light cream and milk.
https://www.styleatacertainage.com/
for the preparation, i sautéed them in a little bit of olive oil, seasoning with salt to taste. i like them to be al dente, so the sauté really only took about 3 minutes.

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! 

Blood Orange Boulevardier Cocktail
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Ingredients
  1. 1-1/2 ounces bourbon
  2. 1 ounce sweet vermouth
  3. 1 ounce Campari
  4. 1 ounce blood orange juice
  5. blood orange slices or twisted peels , for garnish
Instructions
  1. Fill a mixing glass with ice and add bourbon, vermouth, Campari and blood orange juice. Stir until well combined and very cold.
  2. 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.
https://www.styleatacertainage.com/

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! 

cashmere v-neck (Everlane) | button jeans (Everlane) | sneakers (Ann Taylor) | similar scarf (Talbots)

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10 Comments

  1. Bea wrote:

    What a cute outfit – using a scarf as a belt is a great idea to break up all one color😊

    Posted 2.21.20
    • Susan Barnes wrote:

      Another great pasta substitute is Nasoya Pasta Zero Spaghetti. 15 cal. 5 carbs. Gluten free. Vegan. In the refrigerated veggie section with won ton, chimchee, tofu, etc.

      Posted 2.21.20
  2. Bonnie wrote:

    I look forward to Fridays with Oscar! ❤️ the pics!!

    Posted 2.21.20
  3. Marcia Braga wrote:

    Oscar is always ellegant as you….

    Posted 2.21.20
  4. Giselle wrote:

    I am a new subscriber to your blog and I am hooked. I look forward to all your posts and today is no exception. I live in Canada (sub-zero temperatures) and your recipe for Creamy Garlic Butter Tuscan mushrooms sounds like a perfect remedy for the mid-February blues. I plan on making it tonight but sadly, will be dining without an Oscar to keep me company. (Now there is a happy fellow as I have yet to see a picture of him without a smile). Happy Friday to you!

    Posted 2.21.20
  5. Holly wrote:

    We just had zucchini noodles while staying with friends in Florida. Now we have to buy a zoodler!

    Posted 2.21.20
  6. SONIA GERMAN N wrote:

    Hi Beth and Oscar,
    where is ollie?
    I’m from mexico city. I help with the google translator to communicate with you.
    You know, it is difficult to express yourself with a translator since many words have to be rewritten to make me understand. The Spanish language is a beautiful language, without belittling yours.
    Anyway, I love your section, your posts, everything!
    You inspire people over 50 and those who have less. Your style is very cool and accessible $$$ and you always look radiant, I love what you do and make it simple because that “feels” in each photo.
    Maybe another day I will write again to tell you which recipe or cocktail or clothes I loved!
    Receive a big hug from those who feel;)

    Posted 2.21.20
  7. Cyndi wrote:

    I keep meaning to try those “zoodles” and this looks like the perfect recipe to use. Thanks – I’m pinning it for next week. Hope you’re having a wonderful & relaxing vacation.

    Posted 2.21.20
  8. Suzanne M Smith wrote:

    Mmmmm. That sounds good. All of the ingredients are things I love. I’ll have to try this. Thanks! Hope you are basking in a relaxing sun. We had snow last night so we woke to a beautiful white world (just a little bit) and by tomorrow, no doubt it will be just a memory, but I’m glad I got to see some white stuff once this year. Enjoy the warmth where you are! Happy weekend.

    Posted 2.21.20
  9. Julie Fluhr wrote:

    Hi Beth! I have a German “Shedder” too. The lint rolling is FOR REAL, but I would not trade him for the world! The recipe sounds delicious, healthy, and easy (key for me as I am not the most confident cook). I LOVE blood oranges, so I am definitely going to try the cocktail. Love your blog and especially Fridays with Oscar. Safe travels!

    Posted 2.21.20

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