Sublime Summer Supper

This was a recuperation weekend, a weekend to relax and just do whatever sort of presented itself at the time. My only planned events were to complete a 500 piece puzzle and run some errands. Michael went down to Calgary to spend time with his sister and help around the home with those maintenance things that get put off until there’s a Michael sort around.

Although I’m all for rest and relaxation, I feel adrift and a bit sad if I end up spending too much time on the couch watching TV, or even reading. Doesn’t help of course, when I chose to watch/read tear jerkers. I’m all for a good cry, but sometimes it can be a bit much.

Today was a beautiful Edmonton day. I got outside and ran my errands, and ended up at the Italian Centre Shop. I stopped in for inspiration and thought I’d skip my food delivery app (my usual go-to when at home alone and feeling a bit pathetic) and create something delicious tonight for my supper.

The Italian Centre Shop did not disappoint. Although busy, I have learned the best thing to do is head to the deli first, pull your number, and then leisurely shop until your number nears. Not sure if you noticed, but there is a gentle ding and “being served” numbers throughout the shop towards the ceiling. In the time I had to wait for my number to come up, I finished my shop of non-deli goods.

Although I went into the shop today with a plan for mushroom stuffed gnocchi with a pre-made sauce, I was inspired as I often am, to create something from (at least) semi scratch.

I picked up some arugula, basil, cherry tomatoes, purple garlic, Grana Padano cheese, kalamata olives, and some fancy (expensive) dry pasta.

When supper time rolled around, I was feeling a bit un-energetic and was twitching to pull up the food delivery app. Michael called at that moment and after a bit of a talk and a few laughs, he said why not just pour yourself a glass of wine and start the prep? So I did.

I poured the wine, chopped garlic, olives, tomatoes, washed the arugula and basil and set it aside. I boiled up a pot of water and then switched it off so the apartment wouldn’t burn down while I sat out on our patio to enjoy the view and my glass of wine.

It was (and still is) one of those beautiful evenings. Slight breeze, clear sky, warm, and NO RAIN. I sat out on the patio enjoying my music and my glass of wine.

With the wine finished, and feeling a bit peckish now, I put together the arugula salad. A simple thing to do:  arugula, lemon juice, olive oil, and a generous grating of Grana Padano cheese. I set up a little table on the patio, and promptly watched half my Grana Padano fly away in the breeze. This is why there is no photo. No matter, I mixed up the salad and managed to polish it off with the remaining cheese intact.

After a few long minutes of digestion and polishing off my second glass of wine, went back inside to finish cooking the main dish.

While the pasta was cooking, I cooked up the chopped garlic in generous glugs of olive oil over a medium heat. When the garlic was fragrant, I added the cherry tomatoes and let it break down slowly. As things started to meld, I added the chopped olives, and a few tablespoons of the pasta water. I let that simmer down to a slightly thickened sauce. I added a burst of lemon juice at the end to keep things bright.

I put it all together on my plate, topping it off with a bit of chopped basil and another generous grating of cheese, and headed back to the patio.

I tucked in. I ate slowly. I enjoyed the flavours, the view, listening to the shouts from the baseball game in the valley, the traffic below, watching people rest on the bench along the pathway. At times I just put my head back, and let the sun warm my face while I was truly able to relax and enjoy a beautiful summer evening in our city.

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Now I have my tea, and am thinking of having something a bit sweet to finish the evening. Not sure what that will be yet.

Thanks for reading about my evening. It was one of those memorable ones, and wanted to document it before the memory fades. xo

 

Nigella Lawson’s Lemon Linguine

Who doesn’t love Nigella Lawson? And who doesn’t love egg yolks, cream, butter, lemon, parmesan, and pasta?

Okay, maybe you don’t, but I do, and this is my blog, and this post is dedicated to Nigella’s Lemon Linguine recipe. It’s quick. Easy. Delicious. And impresses the pants off my husband. If you are invited to my house for supper, this will probably be on the menu. But please, keep your pants on.

Here’s her recipe, which is a direct copy and paste from the recipe on the Food Network. Nigella’s banter is as delicious as her food:  http://www.foodnetwork.com/recipes/nigella-lawson/lemon-linguine-recipe/index.html

You’ll need the following ingredients:

  • 2 pounds linguine
  • 2 egg yolks
  • 2/3 cup heavy cream
  • 1/2 cup freshly grated Parmesan
  • 1 lemon, zested, and juice of 1/2, plus more juice, as needed
  • Salt
  • freshly milled black pepper
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 to 3 tablespoons chopped parsley leaves

Directions

Fill just about the biggest pot you have with water and bring to a boil. When friends are coming for lunch, get the water heated to boiling point before they arrive, otherwise you end up nervously hanging around waiting for a watched pot to boil while your supposedly quick lunch gets later and later. Bring the water to the boil, cover and turn off burner.

I tend to leave the addition of salt until the water comes to a boil a second time. But whichever way you do it, add quite a bit of salt. When the bubbling’s encouragingly fierce, put in the pasta. I often put the lid on for a moment or so just to let the pasta get back to the boil, but don’t turn your back on it, and give it a good stir with a pasta fork or whatever to avoid even the suspicion of stickiness, once you’ve removed the lid.

Then get on with the sauce, making sure you’ve set your timer for about a minute or so less than the time specified on the package of pasta.

In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice of half of it, the salt and good grind of pepper, and beat with a fork. You don’t want it fluffy, just combined. Taste. If you want it more lemony, then of course add more juice.

When the timer goes off, taste to judge how near the pasta is to being ready. I recommend that you hover by the stove so you don’t miss that point. Don’t be too hasty, though. Everyone is so keen to cook their pasta properly al dente that sometimes the pasta is actually not cooked enough. You want absolutely no chalkiness here. And linguine (or at least I find it so) tend not to run over into soggy overcookedness quite as quickly as other long pasta. This makes sense, of course, as the strands of “little tongues” are dense than the flat ribbon shapes.

Anyway, as soon as the pasta looks ready, remove a cup of the cooking liquid, drain the pasta, and then, off the heat, toss it back in the pot or put it in an efficiently preheated bowl, throw in the butter, and stir and swirl about to make sure the butter’s melted and the pasta covered by it all over. Each strand will be only mutely gleaming, as there’s not much butter and quite a bit of pasta. If you want to add more, then do; good butter is the best flavoring, best texture, best mood enhancer there is.

When you’re satisfied the pasta’s covered with its soft slip of butter, then stir in the egg mixture and turn the pasta well in it, adding some of the cooking liquid if it looks a bit dry (only 2 tablespoons or so – you don’t want a wet mess – and only after you think the sauce is incorporated). Sprinkle over the parsley and serve now, now, now.