Before personal branding, and what Tom Peter’s termed A Brand Called You, became the thing to do, a resume focused primarily on professional achievements. Oh perhaps you might include honors or professional association memberships, maybe even a hobby .. sports were always good.
Me? My first curriculum vitae included creative cooking under the extra stuff. I didn’t know you weren’t supposed to do that.
Most people I interviewed with ignored it .. except for Mr. Maitland, the advertising manager of Pan Am Cargo. While I never worked for Pan Am (by way can’t wait to see the new Pan Am TV show), that small point opened the door to a wonderful mentor relationship.
So what is creative cooking? Glad you asked! It’s creating from whatever is around sort of like the popular Food Network show Chopped. The fun for me is experimenting with flavor combinations. Sometimes it works .. and other times not so much. Last night I really wanted to use the fresh basil from my little herb garden and I dearly wanted pasta. What turned out was very yummy.
Happy to share with you but since I have not a clue what the measurements were let’s call it a flavor profile instead of a “recipe.” The apricots add a slight sweetness and the peppers balance it with a bit of heat; and the sour cream .. the added richness. So what’s a few extra calories among friends? It’s surprisingly satisfying and the bonus is you can serve it to your vegetarian friends.
Pasta With Apricots
Vidalia onion – chopped finely
Garlic – chopped finely. I like to chop garlic with a little salt.
Mushrooms – chopped
Dried apricots – chopped. This is the secret! If you’re making it for one use about 3-4 and adjust from there.
Hot pepper. You can substitute red pepper flakes for fresh pepper.
Broccoli stalks (optional)
Fresh basil – chopped
Fresh rosemary – chopped
Salt & pepper
Olive oil and butter
Cook pasta according to directions .. read the package.
To save a step add the broccoli to the pasta water . . all will be fine. Really.
In a sauce pan heat extra virgin olive oil and butter
Over medium heat sauté onions and garlic until soft
Add mushroom, dried apricots, hot pepper and continue to sauté until the mushrooms and apricots are soft
Salt & pepper
Take off the heat.
Stir in a dolp or so of sour cream.
Drain the pasta and add it along with broccoli to the veggies and sour cream
Add Parmigianino cheese
Serve with a salad, and a lovely Chianti. Enjoy!