Dull knives, wobbly pans, no pantry to speak of. . . .none of it mattered at the beach last week where I was for the annual family summer outing. My mother, sisters-in-law and I all brought fruit and produce and … Continue reading
Dull knives, wobbly pans, no pantry to speak of. . . .none of it mattered at the beach last week where I was for the annual family summer outing. My mother, sisters-in-law and I all brought fruit and produce and we feasted, simply (or not so simply on the night we grilled Alaskan Sockeye salmon) and with relatively little time spent in the kitchen. Being able to cook-with-what-you-have is even more useful when you’re on the road and don’t have all your familiar kitchen items so you can pull together something quickly with hungry, sandy children underfoot with minimal stress. With that I should note that I traveled with a mini pantry which included lots of fresh herbs from my garden, ginger, garlic, good olive oil, lemons, dry chickpeas, pinto beans and some cheese. All of this packs easily into a little bag/cooler and makes life in foreign kitchens much more delicious and fun.
One night I made Pasta Carbonara with the above peas. This is an inauthentic addition to the classic Carbonara which just includes eggs, cheese, pancetta (or bacon), lots of black pepper and pasta but it’s a mighty good one (recipe below).
I used some of the last of the season’s sugar snap peas, fava and garbanzo beans to make this impromptu three-bean/pea salad. I employed the fava bean cooking technique I’ve discussed here before and it was a winner. Since the peas were getting a little tough, sautéed them for a few minutes and then tossed them with the other beans, some crumbled feta, basil, lemon juice, s & p, and olive oil.
My mother has one pie cherry tree and she brought enough cherries for a pie. There was an old copy of the Joy of Cooking at the house but oddly it didn’t have one, what I think of as straightforward pie dough recipe. They were either for flour paste pie dough or pie dough with oil or with baking powder. I know the ratio of my favorite pie dough in my head more or less and since we only had very spotty internet connection I went with my spotty memory. It basically worked well, though I realized I used an extra 1/2 cup of flour so the dough was a little heavier than usual.
Now life is settling back into routine at home. I’m weeding the garden, getting ready to teach a cooking class tomorrow, working on the fall schedule of classes (some of it already posted) and which will be complete soon. And I’m raiding my kind neighbors’ gardens too. You’ve heard about the enormous bay tree down the street and it got another good pruning from me this morning. Another neighbor’s summer squash is more prolific than mine so I benefitted there too and I’m always shy in the flower department, so thanks to yet another for these beautiful ones.
Happy summer and happy cooking!
Pasta Carbonara with Peas
Serves 6 as an entrée.
This is fast dinner to make and a very child-friendly to boot. This is a rich dish and needs nothing but a simple green salad on the side. The peas are an inauthentic addition but a very good one. If you want to make this vegetarian, omit the bacon (or pancetta) and add 4-5 cloves of finely grated or minced garlic to the egg/cheese mixture.
3 egg yolks and 1 egg (or 4 whole eggs but it’s richer with more yolks)
1 cup peas (or 1 pint snow or snap peas, trimmed and each pea cut into thirds)
1/3 – ½ cup grated parmesan (or other hard cheese like Asiago Stella)
3 tablespoons of cream (optional)
2 oz of pancetta or bacon, diced
salt/pepper (lots of pepper!)
1 lb spaghetti (or other shape of pasta)
You can cook the peas one of two ways. You can either toss them in with the bacon as it cooks or you can add them to the cooking pasta about 3 minutes before it’s done. Either way is delicious. Fry the bacon (and peas) in a skillet until the bacon has rendered its fat and the peas are just tender. I keep the bacon fat (makes it extra delicious) but you can pour it off or save it for something else if you’d like.
Beat the egg yolks and eggs in a bowl and add the grated cheese, cream, (if using), salt (remember that both the bacon and cheese are salty), and freshly ground black pepper. Boil pasta in generous amount of salted water. Scoop out and save ½-3/4 cup of cooking water and then drain when pasta is al dente. Return pasta to the pan, add peas and bacon, egg mixture and reserved cooking water and mix well. The heat of the pasta will cook the egg and create a lovely sauce. Serve hot with extra cheese if you’d like. Carbonara is traditionally very peppery so don’t be shy with the black pepper.