Thursday, 6 September 2007

Getting ready to grow up

Tonight I am on my own in the Kitchen. My partner in crime has decided to head to England for a few days so I was left holding the fort and today was wine bottling day.

We've had some wine on the go for the last 6-8 weeks or so and today was, according to the schedule, bottling day. So after work I have gamely steriles anything even remotely concerning bottling (except myself) and have put wine into 15 bottles and have filled 2 x 5litre containers awaiting the next arrival of bottles. The kitchen is strictly artisan.

I actually thought that wouold be enough for tonights menu but was caught myself having so much fun that I did a ready, steady cook with the contents of the fridge. So here is a classic after work, weekday dish.

Salt & Pepper
Basil leaves

The basic principle here is that this dish should take no longer than it takes for the pasta to cook. So if it does you need to go back and try again.

Saute pan - cast iron, warm it up and then turn the heat down.
Olive oil
Chopped onions, garlic into the pan
Pasta on
Add chorizo to saute pan, brown
Add chilli - to illustrate how much of a cheats dish this is I took mine straight out of the freezer (yes you can freeze fresh chilli), chopped it and put it in
Add peas - whatever you have is fine, the best of course is straight out of your own garden. Tonight because of a stupid bet I used an out of date tin of marrowfat still tasted good.
Check pasta if cooked, drain and add to saute pan. Turn thge heat off. Good lug of olive oil and then onto the plate.
Pepper and cheese.
Last thing a few basil leaves, yes they struggle with the chorizo and the chilli but every now and then you just get something with them so I think it's worthwhile.


I was thinking earlier today that I need to define what kind of cook I am, I have a leaning towards bistro cooking (French) and Italian (specifically risottos, dishes involving pulses and pasta with sauces so generally the penne, fettucine variety), Thai and I like the idea of home made burgers and bread. I am not a great cooker of Chinese, Jewish, Turkish, Norwegian (although I have dabbled in that). Right now I think I wan t to go deeper into the few subjects I know about rather than wider. I still have a few quests - pastry, mentioned before but the others are

To be able to make a really good omlette with my eyes closed and to make a really good poached egg. Not just once but time after time after time.

Simple hey?

Am I talking about love or food?

1 comment:

Deb said...

How can a bet with out of date marrowfat peas be stupid? Surely a stupid bet would involve the end of a jar of instant coffee??