1-17-18   POET’S PASTA

Our delightful dinner guest tonight was poet/writer Ahron Taub from Washington DC, and current artist in residence at AIR studio in Lowertown.

INGREDIENTS:

1.     Gemelli pasta

2.     White mushrooms

3.     Artichoke hearts

4.     Sundried tomatoes- coarsely chopped

5.     Leeks

6.     Garlic

7.     Olive oil

8.     Aurgula

9.     Dried basil

10. Sweet Vermouth

PROCESS:

Cook the Leek and garlic in olive oil until soft. Add the mushrooms and cook over high heat, stirring often, until the mushrooms start to brown. Lower the heat, add the wine, basil, tomatoes, and artichoke hearts and continue cooking over low-moderate heat. When the pasta is done, add it to the pan and mix well, then add the arugula and allow it to wilt from the heat before serving.  Top with your favorite grating cheese.

1-13-18 Kick Ass pasta

I spent all day thinking about this, and tonight I am pleased to say it worked as planned, a simple, no frills, dinner.

INGREDIENTS:

1.     Spaghetti

2.     Mushrooms

3.     Asparagus

4.     Olive oil

5.     Onion

6.     Shallots

7.     Garlic

8.     Fresh chopped parsley

9.     Butter

10. White wine

11. Lemon juice

12. Dried Tarragon

PROCESS:

I cooked the mushrooms and shallots in olive oil and garlic over high heat until the mushrooms started to brown. I removed them from the pan, deglazed it with wine and set them aside.

Next – cook the onion and garlic in olive oil and add about 2 tbsp of butter and fresh parsley. Add the juice from ½ lemon.  Keep warm while the pasta is cooking.

Wrap the asparagus in wet paper towels and nuke for  one and half minutes.

When the pasta is ready, mix it into the the sauce and transfer to the plates. Top with the mushrooms and add the side of asparagus. Sprinkle with some parsley and enjoy.

COMMENTS:

Patience loved this, and that says it all.