sauté pan | johnageddes

I bought myself a Christmas present today while in town to see a movie. It is my very own All-Clad 3 qt Stainless Steel Sauté pan with its own lid and a handle that stays cool. At home I do a lot of stove-top cooking with veggies and rice and pasta and salmon and this pot has been crying to me through the store window all week.

I then went to the store and bought some stuff to try it out, just guessing what I might make. Here is the recipe I came up with. It was a great initiation for my pan.

Step by step instructions:

1. Turn on your stereo to some music you like and with which you can sing along. You may also want to close the curtains as dancing might break out. I am a big proponent of the “Dance like no one’s watching” slogan as long as no one is. My music choices included Toto, Queen and Slumdog Millionaire. I sang and danced as I cooked. It adds flavour of some sort, I find.

2. Open a bottle of red wine. I chose one that was recommended by Bob Benford when he and his wife visited me earlier this week – Apothic Red – California – good choice, Bob.
3. Gather the ingredients and chop them up. I got some Roma Tomatoes (I am disappointed in the quality of vegetables available here in Florida. These ended up rather anemic. You would think with this weather they could grow decent veggies. I guess not.). Porcini mushrooms (all that was left in the mushroom bin this evening as obviously the tourists are flocking in and getting ready for New Year’s), Onion, garlic, fresh basil.
4. Boil up the water in a big pot with a bit of salt and when it is boiling throw in some spaghetti.
5. Heat up the Sauté pan over medium heat and when it is hot add some oil, just enough to cover the bottom. When that heats (about 30 sec to a minute) add the onions then garlic then mushrooms and finally the tomatoes. Stir for a couple of minutes till they all are cooking nicely then put the lid on the Saute pan, peeking and stirring occasionally.
6. When the spaghetti is al dente, drain it, spray it with some cold water and then add it to the tomato mix. Add the basil at this point too. This final cooking of the pasta in whatever sauce for a couple of minutes is something my Italian friend, Gloria taught me. It allows the pasta to take up some of the flavour of the sauce, whatever it is.
7. Onto the plate and top with grated Parmesan. I had enough for two, as you can see but I toughed it out and ate it all myself. 🙂 Next time I will add capers as well for a little zing.