Wednesday, April 6, 2011
Pasta and Reorganization
I have thought about remodeling the remodel but frankly I'm just not up for it. It's just too inconvenient and dusty. So, I have made the executive decision that the kitchen is fine, attractive, and with the addition of the "birthday" refrigerator and new dishwasher, quite nice. I am planning to replace the ovens and with that I will be in full gourmet mode. Nonetheless, there has never been enough pantry space.
Recently, when tackling other storage issues, I had California Closets come out to add some more storage to my already California Closeted closet upstairs. I got to chatting with my consultant about my kitchen issues and she suggested converting a coat closet in the kitchen into a pantry. Why did I never think of this? Truly an inspired idea.
So, today began the demolition of the interior of the closet. Soon my new pantry with all kinds of adjustable shelves and storage will go in. I can't wait. It's going to be fantastic.
You can certainly understand why I'm feeling inspired. I'm going to do a complete kitchen reorganization. I'm going to throw away all my old spices and herbs and start over with just those I actually use. Imagine that. I'm going to go through all the food in the various cabinets and cull out. It sounds like a plan, don't you think? Hopefully I'll actually follow through and get it all done. It's spring and I'm cleaning out! I'm on fire!
So, in the spirit of spring cleaning, here's a delicious recipe that takes about 10 minutes to make and will make you look like a woman who has her life, family, and house under control. We can all pretend, can't we?
Recipe: Tagliarelle with Truffle Butter
(Barefoot Contessa, Back to Basics, 2008)
* Note: Truffle butter is available at Whole Foods. For my Pittsburgh friends, it is also available at Penn Mac.
1/2 cup heavy cream
3 ounces white truffle butter
Freshly ground black pepper
1 8.8 ounce package tigliarelle dried pasta or other egg fettuccini
3 tablespoons chipped fresh chives
3 ounces Parmesan, shaved thin with a vegetable peeler
Add 1 tablespoon salt to a large pot of water and bring to a boil.
Meanwhile, in a large saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon of salt, 1/2 teaspoon of pepper; lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.
Add the pasta to the boiling water and cook according to package instructions. When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water as necessary to kepp the pasta very creamy.
Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.