Monday, March 3, 2014

bates teaser | celebration!

season 2 back on!

i was so excited to come home to watch one of my favorite shows

last year, i was fortunate enough to get to work with A&E on the second season campaign.
my passion project of last year (along with duck dynasty)
 although we didn't win the bid for the whole campaign, we did get to finish this awesome teaser poster. 

we had the neon "2" build and photographed it in L.A. , which now lives in NYC at the A&E offices

to celebrate the premiere of season 2
i made the yummiest pasta EVER
(all ingredients from sunday's farmers market)

wild mushroom papardelle
(recipe below)


1¼ ounces dried Porcini mushrooms
8 ounces dried or 12 ounces fresh papardelle (wide) noodles
6 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, minced
½ teaspoon red pepper flakes
1 large Maitake (also called Hen of the Woods) mushroom (about 3.5 ounces), trimmed and petals separated
1 tablespoon lemon juice
1 tablespoon fresh chopped parsley, plus more for topping
salt and freshly ground black pepper, to taste
½ cup (2 ounces) grated pecorino cheese

Place dried mushrooms in a bowl with 2 ½ cups very hot water. Set aside and let soften for 30 minutes. Drain, reserving leftover liquid. Coarsely chop mushrooms.
Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions if using dried noodles, or approximately 4 to 5 minutes for fresh noodles, or until just al dente. You want the pasta to be done at about the same time as the mushroom sauce, so time your cooking accordingly.
Melt butter together with olive oil in a large saucepan over medium-high heat. When butter is melted and frothy, add shallot and red pepper flakes and saute until softened, about 3 minutes. Add rehydrated mushrooms and cook, stirring occasionally, for about 3 more minutes. Reduce heat to medium and add Maitake mushroom pieces, stirring until slightly softened and coated in butter, about 2 minutes. Stir in lemon juice and 1/4 cup of reserved mushroom liquid; season with salt and pepper.
Add drained noodles to pan with mushrooms, sprinkle parsley over top, and gently toss until noodles are coated and have absorbed some of the liquid, 1 to 2 minutes. Divide among serving bowls, top with a generous sprinkling of pecorino cheese and more parsley (if desired), and serve immediately.

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