Lobster Linguine in a Sweet Vermouth Cream

We are heading into fall and I wanted to have a special farewell dinner for the summer season.  I thought one more lobster meal would be a great send off to summer and inspiring enough to get my fall cooking hat on.  Lobster slowly simmered in butter, sweet vermouth and cream then tossed with fresh tarragon leaves is a heavenly pasta dish that my hubby referred to as "spectacular."

He slowly twirled the linguine onto his fork, took his first bite, moaned, and blurted  that amazing word - spectacular.   I know that he loves my cooking but I still pause until he takes the first bite.  His reaction let me know that I need to add this recipe to the spring and summer rotation.  I love bringing pleasure to loved ones through food and I am certain that I will never grow tired of my passion for food and its connection to my family.

Roasted Beet and Orzo Pasta

Beets are one of my favorite ingredients to use, especially since I can buy them fresh from our local farmers market (http://halifaxfarmersmarket.com/).  They are so versatile that we are able to enjoy them raw in salads,   in pickling, in soups and in pasta, which is my favourite way to use beets. Having them slow roasted in course sea salt and olive oil and tossed in pasta with parmigiano cheese is simply divine. Whether you grow your own beets or purchase them from a local market this pasta is an easy, flavourful dish that will not disappoint.  The magnificent color, texture and bursting beet flavor will impress all of your family and friends.

Ingredients
Serves 4
10 small beets  - peeled
2 tbsp olive oil
1 tsp course sea salt
2tbsp unsalted butter
1 cup orzo pasta
3 cups low sodium chicken stock
1/2 cup dry white wine
1/2 cup parmigiano cheese
salt and pepper to taste






Directions

1. Wash and peel beets.
2. Place on a sheet pan and toss with oil and salt.
3. Bake for 25-30 minutes on 350 degrees.  (Until soft but still hold their shape)
4. Slice each beet in quarters
5. Heat a deep saute pan on medium heat and melt butter.
6. Add orzo pasta and cook for 2 minutes.
7. Add wine and cook for 2 minutes.
8. Add stock 1 cup at a time until each cup is absorbed.
9. Once you add the last cup of stock be prepared to add the beets and cheese once the stock is almost absorbed. 
10. Stir in ingredients until well combined making sure you remove the pan from the heat. 
11. Plate and serve.

Buon Appetito!