Jordie’s Addition to a Denver Feast (Feb 25, 2013)Young Jordie picked me up in Denver and on the drive to his family home for our class, his enthusiasm for cooking and Italian food prefaced a great night ahead. Mom Therese welcomed me to their home and Jordie and I set to setting out foods, pots and pans, cutting boards – and soon the guests started to arrive. The recipes called for a winter squash/sage pasta but shopper Jordie had found summer squash and zucchini and not the winter squash. Allora… time to invent a new recipe! I asked what herbs Jordie could find in the spice cupboard: i opted for the dried parsley and ground chili peppers. We had garlic, both purple and white onions and fresh parsley for other dishes – and olive oil. Parmesan cheese, too. How not to succeed?
The “Jordie Pasta” was a hit and here is the recipe:
Saute’ diced purple and white onion in olive oil and when golden, add about 4 c. of squashes. Simmer, adding freshly-diced parsley (dried parsley, too, if you have it) and 3 or finely-diced garlic cloves. Add chili pepper to taste, i.e., “q.b.” (“quanto basta” or “as much as needed”). Cook 1 lb pasta for every 5 persons (use rigatoni or penne pasta). Drain, setting aside some of the pasta water to add to sauce as needed to make it creamier. Serve, adding freshly -ground black pepper, q.b. and Parmesan. Buon appetito!
Thanks, Jordie, for adding a new recipe to my cooking repertoire – and mille grazie to all you cooks who so enthusiastically joined in the fun and the flavors, old favorites and new favorites.
– and hope you enjoy our chefs’ comments as much as I did:
“It’s an event! The whole experience is a joy – and the food…!” Mike E
“This was so delightful – educational, inspiring and so enlightening…” Janice B
“Fun conversations and the cooking was the way I like to cook: q. b. – lots of activity. Good job!” Anna
“What a treat for the tastebuds! Thank you for the information and the treat of a fabulous meal” Janet E
“Thank you for a delightful and delicious evening..” Judy A