I have been feeling so lazy lately.. to the point where I have handed over the kitchen keys to my kids. :) They have humored me and have allowed me to take a week off from cooking to lounge and enjoy the spring air. Thanks my darlings.. but mom is back.. cleaning up the kitchen and putting things back in order the best I can and getting some tasty recipes out to try! Unfortunately my laziness had spread to my fingertips and I didn't even feel like posting to my blog, so I have a collection of dishes and treats that I'm hoping to get up on my site this week.
This dish is a tribute to a pasta company who puts out the tastiest fresh pasta's ever! I have been purchasing Buitoni Tortellini's for years now and was so exited to receive, through Foodbuzz's Taste Makers program, a package of their just released Wild Mushroom Agnolotti's made with a blend of earthy portobello's and delicate crimini mushrooms melded together with roasted garlic and Grana Padana cheese as well as fresh Parmesan. The earthy aroma's were so wonderful and delicate and lent well to the leftover Chive, Tarragon and Blue Cheese Butter I had made for a Filet Mignon weekend enjoyed by my DH and I. I had a cup left over of the butter so I blended it with whole cream and added some red pepper flakes and a simple yet elegant sauce was prepared for the wonderful Agnolotti's.
Chive, Tarragon and Blue Cheese Butter
1 stick unsalted butter
1/2 cup fresh blue cheese crumbled
3 chives cleaned and roughly chopped
1/2 cup packed fresh Tarragon cleaned and roughly chopped
Clean and dry your herbs completely. Rough chop and set aside.
In a food processor blend butter and blue cheese till combined.
Add chives and tarragon. Pulse till well blended. Refrigerate till ready to use.
*I use herb butters ALL the time! I'll either use them topped on a steak right off the grill or spread them on warm crusty french bread. Experiment with herb and cheese additions. I think you'll love whatever you come up with! :)
Chive, Tarragon & Blue Cheese Butter
1 Cup Chive, Tarragon and Blue Cheese Butter
1/2 Cups whole cream
1/4 cup dry white wine
Red Pepper Flakes
Warm up a skillet and add the butter and cream. Blend till well incorporated. Add white wine and a pinch of red pepper flakes. Let simmer on low for 2 minutes so pepper has time to meld with sauce. The blue cheese has enough flavor so you probably won't need to add salt.
Cook Wild Mushroom Agnolotti according to package directions. Drain well. Pour some of the sauce into bowls. Add Drained Pasta and drizzle sauce on top. Decorate with a few chive and tarragon sprigs. Serve with crusty Italian or French bread and grated Parmesan or Grana Padana cheese.
A few weekends ago my husband and I attended an event at South Coast Winery called "Blessing Of The Vines". Wandering through their beautifully manicured gardens I captured this shot under the pergola. This isn't the only photo I was able to shoot.. but it's just a tease! :) My husband and I have had dinner at this restaurant, the Vineyard Rose many times before, the food is spectacular and their wines have won numerous and prestigious awards. It was a real treat to attend an event where a local Pastor said a blessing in the vineyard to commemorate the work and harvesting of the vines giving honor to the vine dresser that He would increase their yield.
Ciao and Buon Appetito!