What feels like a month ago forever ago, I took a cooking class with my dad, good ole Chris, at the Brooklyn Kitchen (otherwise known as that place that takes all my money every time I go in). I took him there as a Christmas present, so the class choice was all his to make. Brooklyn Kitchen has so many different classes to choose from and they’re constantly changing. Some stay the same due to popularity, like the Roberta’s pizza making class. Chris didn’t feel the need to attend that one because the recipe is online and he’s already mastered it, so he doesn’t need anyone to teach it to him. (I’ll back him up – my dad makes mad good pizzas, y’all.) If you’ve ever met him, you’ll probably know that he loves Rome from that one time he visited. And you’ll probably also know that on that visit, he had the best pasta alla carbonara ever at this small, hole-in-the-wall, local place. So when we saw there was a February Taste of Rome class in which we would make carbonara (as well as amatriciana* and cacio e pepe), my dad was sold. We were going.
Over a few pinches of wine and our PBR Steamed Mussels, my friends and I began an informal yet helpful sort of focus group re: A Pinch of This. I had noticed how many leftover mussels there would be (note: a pound and a half of mussels plus hearty bread feeds three twenty-five year old gals no problem…you probably don’t need to cook four pounds of mussels) and began planning what to do with the leftovers. From that little discussion came the idea to post about what I make with my leftovers.
I love Sunday night dinners. That’s one of the things I miss most about not living at home (let’s be honest; I’m still home for many Sunday night dinners). So, every now and then, I like to have people over for a nice meal and a few pinches of wine on a Sunday.
Right now is the time for pumpkin everything, right? Duh, why am I even asking that, it’s October. Pumpkins are the essence of October. That’s why I took a vacation day just to visit a pumpkin patch on Friday. I had to get several small pumpkins and gourds for my fall tablescape…because this is what matters to me in the world. However, something had been troubling me all week; that something was pumpkin ricotta gnocchi.
It’s the end of summer – a glorious summer full of grilling and sand and cheese and a Vermont lake. I’m sad to see it go, but my favorite season is around the corner, so I can’t complain. Before I start eating everything pumpkin, apple cider, and maple syrup though (seriously, I’m already planning all of that out – Happy Not Even Fall Yet y’all!), I thought I’d bid the summer of 2014 adieu by making a big bowl of summer pasta for some friends.