Commencement

Tonight is the night. I'm finally going to tackle an area in my life that just doesn't come to me all that naturally. Kind of like the kid who's trying to play baseball or basketball or whatever sport his father has envisioned for him for years... and the child, well, is alright at the sport, but just feels a step behind everyone else on the field. That's me, in the kitchen. How do you dice a tomato? Hmm, let me just google that while no one's looking. Taco spices, you ask for? "Sure... let me just check, uh, my email first. Where is the nearest computer?" I've always felt a step behind. Okay, so maybe 7 or 8 or 9 steps behind. You get it. I grew up in a household with primarily canned everything, but we won't go there. Hence, my issues with chopping vegetables. These are simple cooking tasks that I may have never seen in my life without the Food Network. And how is it that they make everything look so damn easy? It's not.

Tonight I'm going to venture out to the nearby grocery store, pick up some ingredients, and make something. All from... scratch. And I'm going to try my darnedest to like it. No matter what happens - because, well, I will have made it. I have so many recipe books (ok, so maybe only 5 or 6) that have gone untouched for, well, far too long. So tonight is the night! Let's rejoice.

Here is the recipe I have chosen, from "The Vegetable Dishes I Can't Live Without" by Mollie Katzen:

Farfalle Pasta with Arugula Gremolata, Gorgonzola, Golden Raisens, & Walnuts

Arugula Gremolata
Yield: 3/4 cup (enough for 4 pasta servings)
2 cups loosely packed young arugula
4 tsp finely minced garlic
4 tsp finely minced lemon or orange zest
Salt & freshly ground black pepper, to taste

1. Combine the arugula, garlic, and lemon zest in the bowl of a food processor
2. Pulse to finely chop - don't puree! Season to taste with the salt & pepper. That's it - it's now ready to use.

Farfalle
Yield: 4 servings
3/4 lb farfalle (bow-tie pasta)
2-3 tbsp extra-virgin olive oil
1 recipe Arugula Gremolata (above)
1/2 cup (heaping measure) crumbled gorgonzola
2-3 tbsp golden raisins
1 cup very small, very sweet cherry tomatoes (optional)
1/2 cup minced walnuts, lightly toasted
Freshly ground black pepper, to taste

1. Cook pasta boiling water until al dente. Drain & transfer to a serving bowl. Immediately toss with olive oil.
2. Add remaining ingredients, except walnuts & pepper. Toss.
3. Serve immediately, topped with walnuts and a generous application of black pepper.