After yesterday's fungi adventure I had a craving for some mushrooms in my dinner. This morning I found this recipe
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from Lidia Bastianich for Bucatini with Chantrelles, Spring Peas, and Prosciutto. I watched her make it a couple years ago on PBS and it looked fantastic. I hit a few obstacles along the way however, apparently Wegmans pasta selection sucks and they don't have Bucatini, so I reluctantly substituted it with Spagettini. Chantrelles are also quite expensive, although not the same price point as Iranian Caviar, but the recipe called for a pound of them and at $20/lb I opted for oyster mushrooms instead. Despite my flagrant butchering of the original recipe it turned out pretty good, although next time I will use regular peas instead of sugar snap peas. I have no idea if this recipe is Tuscan but I had it with a cheap bottle of Chianti and some Tuscan bread. Allegedly this serves 6 people but I would guess more like 8. This was much better than the typical lunches I had this week, which was pretty much just olives, havarti and apple cider.
I love Sundays because I actually have time to cook. It's probably one of the most relaxing things in the world. Taking a couple hours to buy the ingredients and tackle the prep list is therapeutic really. It has to be awesome to be a chef in some great restaurant and have some of the rarest, most delicious ingredients at your disposal. I suppose if this whole school thing at UB doesn't work out I will just move to NY and go to culinary school like I should have 10 years ago.
I use bucatini for my fave pasta recipe, and yeah it's hard to find. But sometimes you can find perciatelli, which is almost exactly the same, and I've found that at wegman's, I believe.
I grew up right near the Culinary Institute in Hyde Park, NY. So, I know a ton of kids that went to CIA and have jobs catering. They make money hand over fist, but the most exotic ingredient they ever see is kale garnish.
Looks yummy!
I keep telling you to go on Hell's Kitchen! Much quicker route to your own restaurant than going to culinary school =)
By the way, what are you studying at UB?