the arugula files

Pasta Making Class with Mrs. Wheelbarrow

If I tell you what I did today, you will be totally jealous.  Ready?  I took a pasta making class with Mrs. Wheelbarrow.   Taking a class with Cathy was on my culinary resolutions list from 2011.  So, finally, a few years later, I can check it off.  It was totally fun, informative, and tasty.  Cathy really knows her stuff and shared lots of helpful tips.  We made pasta dough, ricotta and potato gnocchi, and, my favorite, spinach and ricotta gnudi.  Oh, and how could I almost forget? We also made super fancy raviolis with spinach, ricotta, and a soft boiled egg gently placed inside.   You cut into the ravioli and it runs a river of creamy, yolky deliciousness through your pasta, creating a creamy sauce.  How impressive is that?

In Season: Rhubarb

I've been waiting for this week to end since....well, since it began.  Hey everybody, it's time for the weekend!  I don't know what you all have planned, but I'm taking Josie to her first art show. Bonus, it's her Aunty Noel's show.  Whip out the black clothes, beret, and paint on a mustache.  We are visionary artists!

After enjoying the show, we will head to the farmers market, where I hope to find some rhubarb.  I heard a rumor that there was asparagus at the market last week, but I didn't get there in time.  Selling out asparagus: crazy!  I don't think rhubarb is as popular, but I'm not quite sure if it has made its seasonal debut.  I will likely make my annual rhubarb pie.  Maybe I'll make these minis?  Or some rhubarb poptarts? Or, even better, rhubarb hooch.

Have you seen any rhubarb?

 

Mee Goreng, A Tasty Vegetarian Dish

This dish came together quickly, and, thanks to the spices, was full of flavor.  My advice for those who want to make the dish, is to cook the ingredients in batches: first tofu, then vegetables, then noodles. Combine after each is cooked individually.  Otherwise, the tofu falls apart and gets lost in noodles.

Like Everyone Else, I'm in Love With Little Serow

There are restaurant dishes that you remember for a long time.  Then there are dishes that you remember forever.  I'm talking about dishes that define a restaurant.  The ones that people talk about.  The ones that you must order, every time you go.  Everyone has their own list, but if we've been to the same restaurants, we likely share the love of experiencing that dish.  Like the soft boiled egg at Blue Hill at Stone Barns.  Or the Palak Chaat at Rasika.  The salty oat cookies at Teaism.  The lemon poppy seed donuts at Birch and Barley.  I could go on.  But what I really want to tell you about is the pork ribs with Mekong whisky and dill at Little Serow.  The small plate of petite ribs offers a sublime combination: salty, fatty, tart, sweet, smoky.  You close your eyes to savor each bite.  This is the dish that defines Little Serow.   Like the other dishes created by the celebrated chef, it offers the perfect flavor balance.