One of my favorite times of year in the mountains is October. We try to spend 2 weeks in the mountains every fall. The air is crisp, the leaves are turning and the fires in the hearth at night encourage great dinners, nice wine and games of Spades or Darts! Football is in full swing and Saturdays are spent watching one’s favorite team (in my case, The Tennessee Volunteers.)
When we first arrived there was very little color change. We drove a section of The Blue Ridge Parkway and stopped at several spots for views and hikes.
Devil’s Courthouse…what the Devil is going on?
Looking Glass Mountain on the Blue Ridge Parkway
Many of you know I recently had hip replacement surgery…and I was so excited to be able to hike in the mountains just 8 weeks post op. Here I am after my first mountain hike…my hip is looking good! Hip Hip Hooray!
This view from grand old Whiteside Mountain was spectacular. The low clouds in the distance looked like the ocean.
After hiking great trails there is nothing better than coming home to a good meal. This year James and Carrie brought friend Blair and we had some great fun. Blair and Carrie cooked dinner for us one night and I think you will like this recipe for Shrimp and Champagne Pasta.
SHRIMP AND CHAMPAGNE PASTA
- 2 Tbsp olive oil
- 1 cup sliced button mushrooms
- 2 shallots, small dice
- 2 cloves garlic, minced
- 1 lb. medium shrimp, shelled and deveined
- 1 1/2 cups champagne
- 2 plum tomatoes, small dice
- 1 cup heavy cream
- 3 Tbsp Italian parsley, chopped
- 1/4 tsp salt
- 1/8 tsp white pepper
- 1 lb. linguine pasta
- In a large saute pan, saute the mushrooms and shallots in 1 Tbsp olive oil over medium heat until tender, about 5 minutes.
- Add the minced garlic the last minute or so.
- Remove the mushrooms and set aside.
- Add the champagne to the pan and bring to a boil. Once the champagne reaches a boil, add the tomatoes and reduce the champagne until there is about 1/2 cup liquid left in the pan.
- Add the heavy cream and turn the heat to a low simmer. Return the mushrooms and shrimp to the pan. Heat until shrimp turn pink. In the meantime, cook the linguine pasta until al dente. Drain the pasta, reserving 1/4 cup of the cooking liquid, and toss with 1 Tbsp olive oil and a touch of salt and freshly cracked pepper. Add the pasta liquid to the cream sauce. This will help loosen the sauce a bit. Toss the pasta in the cream sauce and season with salt and pepper to taste. Garnish with chopped Italian parsley.
NotesOur test run omitted the mushrooms out of guest preference...but we are sure the mushrooms would be perfect. The sweet and tanginess of the champagne gives the cream sauce a twist and lots of flavor.
Blair Sheffield via KathyMillerTime
Recipe Adapted From Jill McCoy for Austin Food Magazine
Recipe Printed from www.kathymillertime.com
Great meals are always a part of fall in the mountains. We enjoyed our dinner at Canyon Kitchen in Lonesome Valley, Sapphire, NC…always a special treat…
We tested a few more recipes while spending time in the mountains. Watch for 2 Cheese rolls just in time for the Florida/Georgia game…coming next week.
Come celebrate with me. I’ll save you a seat at the table.