I want to thank everyone for the email1317s, texts and phone calls after the last post. Don’t worry about me, friends; things are good. I am starting a business and I love it.
People have welcomed Caroline’s Kitchen Table into their homes and as a result get their own personal chef for the night, no prep work, and a clean kitchen upon my exit. My days are filled with developing menus, cooking in beautiful homes, and presenting some pretty cool food. Yes, I may have set the fire alarm off at one of the parties, but the bison was perfectly seared; and the hosts were unbelievably kind.
Here’s a peak at some of my work (all menu items are from 2.6.10):
arugula+orange supremes+shaved fennel+goat cheese+champagne vinaigrette
searing bison rib eyes
seared bison+tomatillo salsa+tostones+spicy lime aioli
cinnamon chocolate crepes+salted carmel sauce+cream
The day after every good party comes a meal of rest and relaxation. And so I search the fridge for the easiest, most satisfying dish to whip together; it’s usually a toss up between eggs or noodles. This time it was noodles.
Sun Dried Tomato and Arugula Pasta Salad
pasta
arugula
good sun dried tomatoes (I used tender roasted tomatoes in oil from Divina, Greece) – rough chop, I purchased it in the specialty cheese section at Whole Foods.
parmesan cheese – grated
Cook the pasta until al dente. Drain and immediately toss with a handful of arugula per serving (this will slightly steam the greens). Add the sun dried tomatoes and some of the reserved oil. Season with parmesan and fresh cracked pepper.