Cooking and music are two very separate entities that compliment each other in many occasions. As a class assistant at The Chopping Block, crossing back and forth between the back of house and dining rooms, there is always a rhythm that parallels between the pre-set radio stations and the chefs who are figuratively orchestrating the menu.
In my own kitchen, the first step to beginning any recipe is to set the soundtrack. It helps build the space where I can connect with what I am making and for whom and similarly "perform" with the energy that it is almost meditative for me. Although the music is in the background, it is the forefront of my cooking. With every plate, there is a genre- comfort, soulful, nostalgia or tradition for the holidays, all of which transcend a specific flavor. Personally, R&B is always a good starting soundoff for me to begin every meal.
Among some of the artists that fill the air in my kitchen are Questlove (DJ and Drummer of long time Hip Hop band, 'The Roots') and Kelis (known for 2003 hit song, Milkshake). Both are artists who have similarly crossed over between the music and food industries, finding inspiration from both interests.
Today, I am practicing with my first batch of homemade pasta noodles and whipping up a farewell to the last of seasonal asparagus with a creamier take on pasta primavera with the company of some beats in my music menu.
Simmer ¾ cup heavy cream, ¼ cup milk, 6 Tablespoons unsalted butter and 1- ½ cups of fresh grated parmigiano romano with salt and ground pepper to taste.
Boil ½ bunch of fresh green asparagus (ends removed) cut into 1 inch pieces, and 1-½ cups of frozen green peas
Bring large saucepan of water to boil, add 2 cups of dry pasta and cook to al dente*.
*If using homemade noodles, boil will only take 2-5 minutes depending on amount you are preparing. Be sure not to overcook.
Experience making homemade noodles in our next Pasta Workshop cooking class. We have lots of workshops to choose from, and our Pasta Boot Camp returns this fall.
