Good Thursday morning to everybody!
I confess that I didn’t intend to write this much at the outset, but once I got started I realized that I have so much to say to you today, mainly about one ingredient in particular. I think this delicious pasta got me excited and I have rambled, and I apologize. Please feel free to skip straight down to the recipe, or continue reading for what I consider to be interesting information on what comprises about 0.4% of our body’s weight.
So before I let you go on your merry way and continue your beautiful life, I am going to impart some information to you. As I’ve mentioned before, since January I’ve been working as a cook and teaching assistant at Haven’s Kitchen, a beautiful cooking school and private event space in NYC. Working here initially was not only exciting to me (I felt like I finally got the job I always wanted!) but so scary that I felt like a person with no hands constantly trying to grip a knife – I was trying to find ways to work efficiently, but I had no idea how to do so.
As an avid home cook for over 6 years, I have enjoyed testing out recipes, playing around with my food, and cooking for friends and family at my leisure. Stepping into Haven’s Kitchen represented the first time I was working side by side with some of the best chefs I know (ok, fine, all of the best chefs I know), who harked from such amazing restaurants as Per Se, WD-50, and Le Bernardin. Restaurant chefs operate on a different level and get a different kind of high than home cooks do from spending time in the kitchen, and lets just say we didn’t speak the same language.