cooksome

pasta pasta and more pasta

i have not been good about documenting my classes for the last month but here is a quick recap of the pasta primer.

a break in the action to savor the fruits of our labor...........

here we are enjoying our antipasti.  we prepared 4.  first, home made ricotta cheese which went on some grilled bruschetta along with some pesto.  second was simply roasted red and yellow peppers with capers, olive oil and balsamic syrup. next up, roasted shiitakes with basil oil and lastly, grilled shrimp.  

we washed all this down with banear proseco.  the lightly fruity flavors paired well with our starters.

next up we finished rolling out our fresh black pepper pasta

 we did 3 pastas, a pennette with tomato, basil and home made ricotta.  a penne with grape tomatoes, olives and capers and the star was our fresh black pepper pasta with bolognese ragu.  the silkiness of the egg enriched pasta and the richness of the sauce...wow  those italians know what they are doing and now, so do my students.

we enjoyed a pear and blue cheese salad with baby arugula and candied walnuts.  a great day, a lot of fun and some really great people.  boun appetito e grazie miele!

farmers market special

our farmers market special cooking class yesterday turned out to be sensational.  one of the things i like best about these classes is seeing how a diverse group of folks come together and really enjoy each other.  it happens almost instantly.  they walk in the door, there is a smile, an introduction and suddenly a joint purpose.  food does that.  it brings people togther.   

the menu for yestereday's class was based on using the very best of what was available at the farmers market. our menu was:

classic gazpacho

panzanella

nicoise salad with basic vinaigrette

caprese with a flavored vinegar and a flavored oil

pesto

 we brined two chickens and two pork tenderloins and later some shrimp.  i think everyone walked away from the class that day with a complete understanding and appreciation for that technique.  we put the pesto under the skin of the chicken and then we grilled everything.  the beauty of this menu was that everything could be mixed and matched.  you could serve any of the protiens with any of the dishes.  we tasted some great wines, my absolute favorite being the Pares Balta Blanc de Pacs.  it's a still cava.  it matched well with all the dishes.

early summer a simple pasta dinner

At the market on Saturday I took a really good look to make sure I was buying only those vegetables that looked to be at their peak.  We came home with organic chard from One Straw Farm, some sugar peas from another stand, and some small potatoes.  For dinner tonight we had cellentani pasta with fennel sausage from the Italian deli,  vidalia onions, sliced garlic, and (oh boy!) swiss chard.  a nice grating of romano finished this terrific pasta.

2 Tb olive oil

3/4 lb sweet or fennel sausage, sliced thin or crumbled

4 cloves garlic, sliced

1/2 medium vidalia, sliced 

Swiss chard, a full bunch would be great cause the more the better, stems removed, sliced 1/2 inch thick

Heat Olive Oil in large saute pan

When hot, add sausage

Turn sausage when brown on one side and add garlic

Add sliced onions

Season with salt and pepper

Add sliced chard.

Cover pot and add a little of the pasta liquid

Finish with grated romano

Add cooked pasta (about 1/2 lb uncooked)

Toss with some more grated cheese, salt and pepper if needed

This dish is so simple but so so good.  It says, 'Spring is here!".  It would work equally well with beet greens or spinach.