Farm Cart

Feb 28, 20234 min

Delivery 3/1/23

ITEMS

  1. Garlic

  2. Lion's Mane Mushrooms

  3. Heavy Cream

  4. Dozen Eggs

  5. Fresh Linguine / Chopped Kale

+Missing GF Bread from last week, for GF subscribers.

PRODUCERS

  1. Gallatin Valley Botanical - Bozeman

  2. SporeAttic - Bozeman

  3. Kalispell Kreamery - Kalispell

  4. Black Dog Farm - Livingston

  5. Dolina Pasta - Bozeman / Root Cellar Foods - Belgrade

Creamy One-Pot Mushroom Pasta

I adapted this recipe from a food blog called Budget Bytes that I like to reference for back-pocket type recipes that require only basic pantry ingredients and very little fuss. You could spruce this up with a wine deglaze, some lemon zest, fresh herbs, etc...but you don't need to. Full disclosure: I made some adjustments to account for fresh pasta (less broth and shorter cooking time) but I haven't tested it out. Use your best judgement! Refer to the original recipe, linked online here, if you need to. Serves 3-4.

2 Tbs butter

8 oz lion's mane mushrooms, sliced or torn into 1/4"-1/2" thick slices (mince tougher stems)

1/8 tsp ea salt and freshly cracked pepper, plus more to taste

3-4 cloves garlic, minced

2 C vegetable or chicken broth

12 oz fresh linguine - sub 8 oz dried noodles if you like, increase broth by 1/2 C + more cooking time

1/3 C heavy cream

1/4 C grated Parmesan

  • Put the butter in a deep, wide skillet (preferably with a lid) and melt over medium heat. Add the mushrooms, salt, and pepper, and let cook, stirring occasionally, until the mushrooms have released all of their moisture and are beginning to brown and crisp up.

  • Add the garlic and cook for 30 seconds or so.

  • Add the broth to the pan and turn up the heat up to bring to a boil.

  • Add the noodles and stir to keep them from sticking. Cover pan and lower the heat to maintain a steady simmer. It's okay if the broth doesn't fully cover the pasta. Stir often to ensure they cook through, simmering for ~5 min, maybe a tad more. Cover whenever not stirring. There should be a little saucy liquid left in the bottom of the skillet. If there's a lot of liquid, turn up the heat and cook some off. If there's not enough liquid to cook the pasta through, add a little more.

  • Add the heavy cream to the skillet and stir to combine. Turn the heat off, then add the Parmesan and continue to stir the pasta until the Parmesan is melted. Taste and adjust seasoning as needed. Serve immediately.

Homemade Butterscotch Pudding (w/ or w/o Whipped Cream)

I can't stop thinking about this decadent homemade butterscotch pudding. This particular pudding does not call for egg yolks, which I think is somewhat unusual, but I like it because there's no curdling to worry about, or straining to do. If you prefer to make your pudding with egg yolks, here's a recipe! This recipe is from the Hell's Backbone Grill in Boulder, UT.

1/2 C heavy cream

1/4 C unsalted butter

3/4 C packed brown sugar

1/2 tsp salt

1 1/2 C whole milk - I think you could increase the amount of heavy cream and reduce the amount of milk if you wanted to use 2% instead of whole, but I haven't actually tried it...

1 capful bourbon or Scotch whiskey (optional, but adds a nice depth of flavor)

3 Tbs water

3 Tbs cornstarch

  • Measure out heavy cream and set aside, within reach.

  • Melt butter over low heat in a heavy-bottomed saucepan. Stir in brown sugar and salt, and cook until completely melted and bubbling, ~2-3 min. It should look very smooth and have a slight burned smell. Be patient and watch it closely so you don't fully burn it. [If you have a candy thermometer, you're looking for ~240 F)

  • Slowly pour in the cream - it will sputter and cause the butterscotch to seize. That's normal! Keep stirring and bring it to a boil. The butterscotch will eventually dissolve - keep stirring until it does.

  • Off the heat, add in the milk and bourbon/scotch and stir to blend.

  • In a small bowl, combine the water and cornstarch and mix together with your fingers until you have a smooth paste with no lumps. Add the paste to the pudding mixture and return it to medium-high heat. Cook, stirring constantly, until it comes to a boil and begins to thicken. Reduce heat to maintain a low simmer and stir vigorously for another minute or more, until the mixture thickly coats the back of a spoon.

  • Pour the pudding into a bowl, or individual cups or ramekins. Press plastic wrap directly onto the surface to prevent a skin forming. If you like the pudding skin, don't bother with the plastic wrap. Let it cool for a few hours, or store it for up to a few days.

  • If the pudding separates or starts to look grainy after storing, whip it up in a food processor to re-combine and restore its gloss.

  • Serve topped with whipped cream: In a metal bowl (preferably chilled), whip cold heavy cream with a whisk or an electric mixer until it forms soft peaks that droop slightly. If you want to sweeten it, add ~2 Tbs sugar per 1 C cream, or to taste; you can use white sugar, brown sugar, or powdered sugar. A small splash of vanilla or almond extract (1/2 tsp or so) is a nice addition as well. [See below for more detailed instructions]

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