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The pleasures of cooking

by steve|Published June 23, 2012

I enjoy cooking, more for the experimental aspects than anything else. Tonight, I decided to make a lot of pasta for dinners for the week. It starts with simmering garlic and onions in olive oil. Then add peppers and tomatoes. Then add starchy water from the pasta that I’ve boiled. Then paprika and parsley. Then tomato paste, sardines, cream, and lime juice from fresh-squeezed limes. Reduce to desired thickness. Pour over pasta and mix. Eat and never have to eat again, until the next time.

The chef gets a treat, just for being the chef. Fresh bread from the open-air market in Ferney, some white wine, and fresh cheese from the Ferney market.

Olive oil, garlic, and onions. Simmer until they begin to brown.

They’re browning nicely. Time to add diced tomatoes and peppers and starchy water. Then add paprika and parsley.

The sauce is beginning to reduce. I added a little pasta just to add more starch to the water and help it thicken.

Add cream, tomato paste, and finally a whole lime’s worth of fresh lime juice. Oh, and don’t forget the sardines! Cook until it’s reduced to your liking (I like it to cook long enough for the sardines to melt into the sauce).

AUTHOR

steve

I am a husband, son, and physicist. I am Research Group Manager in the Research Division at SNOLAB and a Professor of Physics at Queen's University. I like to do a little bit of everything: writing, running, biking, hiking, drumming, gardening, carpentry, computer programming, painting, drawing, eating and sleeping. I earned a Ph.D. in Physics in 2004 from the University of Wisconsin-Madison, I love to spend time with my family. All things written in here are my own, unless otherwise attributed.

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AUTHOR

steve