Largely, the joy in cooking comes from seeing others enjoy my food, and while it's a rare gift to always be able to satisfy an appetite, I've learned to use it well.
I've also made it a habit to always have something available in my fridge, so that I can put together a meal quickly and easily, because often, there isn't time to go to the store when I have surprise guests.
By far, my most outstanding meal, was a dinner that I prepared for 6 people (myself included), with about 5 minute notice. I had some friends stop by, and invited them to dinner - so it was originally just 3 people at the last minute. Then, friends of friends showed up, and within minutes, the dinner table had expanded 100% to 6 people.
The initial dinner plan for 3 people was a light & casual gnocchi dish with bacon and peas, tossed in that awesome Pesto a le Monde. However, with this extended guest list, I had to think of something more appropriate (That would severely undermine my talent as a chef). The bacon and peas were already in the pan cooking, and so I decided to extend this and make a creamy pesto sauce, and toss it with spaghetti instead.
Pancetta and Peas is always super successful, so I brought the technique of mixing in egg yolk and cream into the sauce to stretch out that last bit of pesto that I had left.
In line with my philosophy to always store something in the fridge, I quick braised some frozen OMG meatballs in a half bottle of red wine that I also had left from spaghetti & meatballs a week ago.
Now that I had the entree and side protein sorted out - the only thing that was missing was a salad. My cheese drawer had some fresh bocconcini, so I tossed that with some fresh avocado, good olive oil (a must have in anyone's pantry), and ripe apricots, which are of course in season right now.
To much surprise, it really wasn't that difficult to pull off, and really, I could never turn strangers away, for without knowing, some have entertained angels in disguise.
Pesto, Peas, and Pasta
Serves 6
8 oz Bacon Rashers, diced
12 oz Frozen Peas
1 cup Pesto
1 cup Half & half
4 ea Egg Yolks
1 cup Grated Parmesan Cheese
6 portions Noodle Pasta, like linguine, fettucine, or spaghetti
1. Bring a pot of heavily salted water to a boil, and add the noodles
2. In a smaller pot, add scald the half and half, and reduce by about half
3. Heat a heavy sautepan, and add the bacon rashers, until browned
4. Remove most of the bacon drippings, leaving about 2 tablespoons
5. Add the frozen peas, and cover, cooking till peas are thawed out and hot
6. Quickly whisk the egg yolks and slowly temper in the hot half and half
7. Strain pasta, and then toss egg mixture, peas, bacon, and parmesan together
8. Season with freshly cracked pepper and serve immediately
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