Friends Drift Inn Farm Recipes
Friends Drift Inn Jan 2013 Episode 10 Recipe
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Click for VIDEO Friends Drift Inn Episode 10
Chef Joel Worth is fun in the kitchen. A little garlic, a little parsley, a splatter of olive oil and a splash of wine are a lovely way to start tonight’s dinner. What have you got in the refrigerator? We used green and yellow summer squash plus some fresh spinach from the low tunnel raised bed garden. I picked some onions from the garden and basil from a secret source. Giggles
We used whole wheat penne pasta. Penne, do you know what it means? It refers to the shape of the pasta, sort of like a pen made from a quill. Hollow with a sharpened point, the pasta readily soaks up sauce and flavors while still holding its unique shape. I chose a whole wheat penne, which makes for a richer taste and texture. Providing more nutrients than pasta made with bleached flour, the whole wheat penne includes bran fiber and the wheat germ. That’s a good thing!
Penne pasta is best cooked al dente, which means “to the tooth.” Cook penne until it has give as you bite still a bit chewy, not soft and mushy. Remove from heat a minute or so before you think it is ready. As you rinse the pasta, it will continue to cook just a bit. By preparing to the al dente stage, the pasta tubes will still have the ability to take up flavors from the sauce.
Joel marinated the beef for about an hour before we began cooking. You could marinate overnight. Chef suggests that the trick to making less desirable cuts of meat more tender is to soak in soy sauce. We used Matt Jamie’s Bluegrass Soy Sauce by Bourbon Barrel Foods made right here in Kentucky.
Chef Sautéed up the vegetables in a tall sided wok style skillet; splashing in wine to help the vegetables carmelize. The dish comes together quickly, once the vegetables are washed and chopped.
The dish was finished with a generous pour of cream, fresh parsley, and then tossed with the pasta. To plate, Joel grated fresh Parmesan cheese over the entrée. We served the crew an antipasto platter, Mediterranean Penne Pasta and homemade lemon soda. It was a good day!
Chef Joel’s Beefy Mediterranean Pasta Recipe
Quick and Easy
Inspired by chef Joel Worth
Main Course, Pasta, Italian inspired
- 1 pound of beef, cut into thin strips
- ½ cup of soy sauce (We used Bluegrass Soy Sauce from Bourbon Barrel Foods)
- 2 tablespoons Sea Salt
- 24 ounces of Whole Wheat Penne Pasta – 2 boxes (We used Hodgson Mill brand)
- ½ cup of white wine
- 2 bell peppers, chopped we used orange and yellow
- 2 large portabella mushrooms, sliced thickly
- 2 summer squashes cubed,(We used one green one yellow)
- 5 cloves of garlic, minced
- 1 medium yellow sweet onion, minced
- 1 cup of small fresh spinach greens
- 1 28 ounce can of San Marzano Tomatoes
- ½ cup of heavy cream
- ½ cup of minced Italian flat-leafed parsley
- 1/4 cup of torn basil leaves
- Parmesan Cheese for garnish
1. Cut beef into strips. Add soy sauce, and toss until all protein is coated. Let marinate in the refrigerator at least an hour. Overnight will work too.
2. Start about 6 quarts of water boiling in a heavy saucepan. Chef uses about two tablespoons of sea salt to season the water. Once water comes to a boil, add pasta. Cook until al dente; rinsing in a colander. (Al dente – literally firm to the bite. Do not overcook!)
3. Over medium heat, warm the skillet. Chef prefers a high sided wok. Add about three tablespoons of a good quality olive oil. We used Georgia Olive Farms product.
4. Place the meat in the skillet; hear the sizzle! Brown off and remove to clean bowl.
5. Add a little more oil to the skillet. Pour in the wine. Start with the peppers, as peppers begin to soften add mushrooms, squash, garlic, onion, and spinach. Cook until tender.
6. Add tomatoes cooking just until heated through.
7. Finish stove work by stirring in the cream. Sample the mix, adding salt and freshly ground pepper to taste. Remove from heat.
Place pasta in a bowl. Pour meat and vegetable mixture over pasta and toss. Plate in a bowl, and a sprinkling of fresh parsley and basil. Finish with grated Parmesan. Serve immediately.
Serves 10-12 as a main course
This could easily be prepared with other seasonal vegetables. To add depth of flavor for a vegetable dish, I suggest the addition of eggplant marinated in soy sauce. Green beans were not in season when we taped, but would be a fun addition. A cooked dried bean like cannellinis would also be a protein rich ingredient.
Disclaimer: I have received product from Hodgson Mill and Bourbon Barrel Foods, both purchased and as swag. My brother-in-law bought me the Georgia Olive Farms Olive Oil as a gift. He’s a good b-i-l! Giggles Friends Drift Inn receives a small commission from affiliate links.
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