When they find out what we do for a living, the first thing people want to know is who is in charge of the cooking in our house. Most days it’s me, but every so often PJ has the time and inclination to make a meal and I’m the lucky one who gets to eat the delicious results of his inspiration.
Last Sunday I made a trip to the store, and he threw together a lemony seafood pasta and arugula salad with warm shitake mushrooms.
He started by soaking some cherrystone clams in salted water to remove the sand, then he extracted the liquor to use in the sauce.
Meanwhile he started the mushrooms in a hot pan, searing them to bring out their meaty flavor.
|Deglazing with sherry vinegar|
When the mushrooms were ready, he added the arugula and tossed them together- the pan juices made a bright and complex dressing.
Served with a glass of Greco di Tufo that he used in the sauce, it was a simply delicious Sunday dinner.