I spend a lot of time in grocery stores. It’s part of my job as a recipe developer/food writer. I’ll often run into readers of my cooking column or viewers of Channel 6 and almost always the person will ask me what I’m cooking. (They usually ask this while they’re doing a little secret agent work trying to see what I have in my shopping cart.) One of the funniest questions I get when I’m out in public is, “Did you bring us something to eat?” Sure…I walk around with fresh-baked lasagna in my pocketbook...would you like some?
The other interesting thing (or not) about being known for cooking is that some people balk when they see me in a restaurant. I’ve literally had men come up to me and say, “Aren’t you supposed to be home cooking?” How do you respond to that? I do spend a lot of time cooking. My kids know they can count on me to short order cook them almost anything they’re craving. Unfortunately, most of the time they don’t have any idea “what” they’re craving…they just know it isn’t what I’m planning for dinner.
In case you’re interested in what I’ve been cooking lately, I’ve pasted in a recipe below that I made on a recent trip to the beach with my friend Rebecca. This yummy shrimp pasta cooks up in about 10 minutes...total! How’s that for quick cooking?
Capellini with Shrimp and Creamy Tomato Sauce
Gourmet Magazine - April 2008
3 tablespoons olive oil
1 pound peeled large shrimp
3 large garlic cloves, forced through a garlic press
1/4 teaspoon dried oregano
1/2 cup sweet (red) vermouth (I used ½ cup dry white wine and 2 teaspoons balsamic vinegar)
1 (14- to 15-ounce) can diced tomatoes, drained (I didn’t drain them)
3/4 cup heavy cream
1/2 teaspoon fresh lemon juice
1/2 pound capellini
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total.
Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet.
Add cream and briskly simmer until sauce has thickened slightly, about 1 minute.
Stir in lemon juice.
Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
Reserve 1 cup pasta-cooking water, then drain pasta. Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary. (I didn’t need the water because I didn’t drain the tomatoes.)