Lemony-Pepper Browned Butter Vinaigrette Pasta with Asparagus and Mushrooms

You know those people who are so nature-y....the ones who go on hikes instead of walks, who camp instead of staying in facilities with toilets, who bike and have edible gardens and are just so "one with nature."

I'm not one of them.

I wish I was. But I'm not.

I pee a lot. Like a lot. As soon as emailing became a thing my best friend (hi Jess!) was forwarding me links to pharmaceuticals helping overactive bladder.

So I get nervous being away from civilization. Away from toilets. Away from toilet paper.

And correlated with (caused by?) this issue, I drink a lot of water. And water is heavy. So I never have enough. And I get hungry. And food supplies must be hauled around as well.

And I sunburn. Ohhhh I sunburn. This wasn't always the case. In my younger days I was able to procure a respectable tan. But not anymore. Now all I can get is a respectable burn.

So while I totally promote environmentalist values and advocate a response to climate change (seriously, what's going on with that? aren't we going to at least try to do something??), I'm much better at experiencing nature from afar (unless we count the beach, I'm pro-beach). I'd much rather be at home on the couch with some popcorn and water and a toilet just footsteps away, watching Planet Earth.  And instead of raising my own produce, I will go to a market to obtain them - in this case, asparagus, and mushrooms, and spinach.  And then head to the kitchen, with its pots and pans and utensils, and turn those into a meal with pasta and browned butter vinaigrette.  I am forever grateful for civilization.

Adapted from Cooking Light's Roasted Asparagus with Browned Butter and Balsamic Vinegar.

Ingredients
2 bundles of asparagus, ends removed, chopped into 1-inch pieces
drizzle of extra virgin olive oil
kosher salt, to taste
freshly ground black pepper, to taste
8 ounces whole wheat elbow noodles
8 ounces cremini mushrooms, chopped
3 cups spinach leaves

Vinaigrette:
4 tablespoons unsalted butter
4 teaspoons soy sauce
2 teaspoons balsamic vinegar
1/2 teaspoon lemon zest
2 teaspoons lemon juice
lots of freshly ground black pepper

Parmesan cheese, for serving

Instructions
Cook pasta in a large pot of salted water, according to package directions.

To make the asparagus: Heat oven to 400.  Drizzle oil on asparagus.  Sprinkle salt and pepper.  Roast for 10-15 minutes, until they have some of that delicious brown color.  Once done, remove from oven and set aside.

To make the mushrooms: Heat olive oil in a large sauté pan over high heat. Add the chopped mushrooms. Stir continuously, allowing the mushrooms to absorb the butter and oil mixture. After a few minutes, the mushrooms will brown. Set aside.

To make the vinaigrette: Melt butter in a small skillet over medium heat; let it cook for about three minutes or until it has turned brown and has a nutty fragrance.  Remove from heat.  Stir in soy sauce, balsamic vinegar, lemon zest, and lemon juice.  Add a generous amount of freshly ground black pepper.

In a large pot (I just used the pot that was used for making the pasta), mix asparagus, pasta, and mushrooms all together.  Toss in the spinach leaves.  Drizzle dressing over the pasta and vegetables.  Use tongs to coat.  Gently heat the pasta over low heat.  Once the pasta has been warmed and the spinach is slightly wilted, serve.  Top each pasta bowl with a sprinkle of Parmesan cheese.

Coffee Blending & Peet's Anniversary Blend

To create a recipe you have to know your ingredients and to blend coffee, you have to know your beans. At Peet's Coffee & Tea they don't just taste their coffee once, but three times, once at purchase, once when it ships and finally when it arrives at headquarters they taste it in the coffee tasting room, where they also roast samples of it.

Recently I got to visit that very coffee tasting room, which feels a bit like a cross between a lab and a kitchen with drawers filled with bean samples, multiple kettles, a roaster, espresso machine and timers. I was in the company of a barista and Doug Welsh, coffee buyer and VP of Coffee, who combines beans to create coffee blends at Peet's. At the most basic level blending comes down to three things, says Welsh: Acidity + Aroma  + Body

Coffee tasting is also known as "coffee cupping" and it's not the same as just brewing coffee for drinking, in fact, like wine tasting, you spit rather than swallow the coffee. After visually examining the beans they roast the coffee very lightly so the true flavor of the coffee comes through and is not masked by the roasting, since roasting also adds flavor. After roasting and grinding, you smell the coffee grounds, then a few tablespoons of the grounds are placed in a glass and hot water is added. After a couple of minutes the crust of grounds is broken and you smell it again. The coffee is stirred, the foam removed with spoons and then you take a sip, aerating and slurping to get the most flavor. Finally you can spit the coffee out into a spittoon.

Reviewing the beans, the barista preparing the coffee, coffee samples

There are four varieties of beans in the 2013 Anniversary blend, I got a chance to try the beans from Columbia, Ethiopia and Java.

The Columbian beans lend acidity and have bright citrus notes, they comes from Palestina, from the South Central part of  Caldas, Columbia.

Ethiopian beans make up 40% of the blend, and have very floral aromas.  I also detected some spiciness in the Ethiopian.

The coffee from Java adds body, earthiness and sweetness, maybe even some caramel notes. It has a long finish. While many of the best coffees come from the Eastern part of Java, this coffee in particular came from the West, and has a profile more similar to Sumatra coffee, which is one of the most popular coffees Peet's sells.

The Peet's Philosophy
Do you prefer single varietals of grapes or blends? Single estate chocolate or blends? One really isn't necessarily better than the other.

Welsh explained that at Peet's they believe no coffee is "too good" to blend. They are not trying to cover up defects, but to create something truly unique and greater than the sum of the parts. In trying each component I was able to see how they all add to the final blend, making an even more complex but still harmonious coffee.

The Anniversary blend is seasonal and different each year, based on the supply of beans that they have, and will only be available for about six weeks so if you want to try it, get some soon. In grocery stores it is $9.99-11.99 per pound and $15.99 per pound in Peet's stores and online, with 5% going to a KIMSSA, to support the education of kids in Ethiopia.