Inspiration Comes from a Book - a Love Story about Love and Food

 
This book came to me right when I needed it - a time in my life when I found love and I re-discovered my love for food.  It brought me back to my "center" where I believe sometimes I over think the love and the food thing.  


Elizabeth Bard showed me that in Paris you cook whatever you have left in your refrigerator - if you have seen a Parisian kitchen you know what I mean - no room in the tiny refrigerator for too many things - so you eat whatever is there and then you go shopping for the next meal. Shopping becomes an everyday errand - or should I say an "exploration of what the food can bring to our lives - joy, happiness and pleasure!"


So on this particular night I am alone and as I comb the refrigerator I find a carrot, red and white onion, garlic, green and red pepper, chicken broth, prosciutto, fresh herbs (thyme, parsley and basil) and Farfalle pasta. Before I cook the vegetables I bring a pan of rapidly bowling water with oil and salt and add my Farfalle.

I cook the pasta for 10 minutes until al dente.  I then gently saute the onions and garlic in olive oil and season them with salt and pepper.  I then add the carrot and peppers. I slowly add chicken broth - about 3 tablespoons at a time, when it evaporates I then add a little more - about 1/4 cup total.  I decided to broil the prosciutto for about 3-4 minutes until it becomes extra crispy. I crumble it in the vegetable mixture. Add the fresh herbs and gently toss. After draining the pasta, I slowly mix it into the vegetable mixture - gently stir and serve on a plate.  Drizzle olive oil and some lemon juice on top with cracked pepper.

My favorite spot is my patio outside my apartment - it's peaceful and very serene and surrounded by plants - in the day the sunlight peers through and in the evening the air is cool 
and peaceful!   

This meal is so elegant - yet refined in it's simplicity and texture - thank you Elizabeth for opening up my eyes to learning to love again - in relationships and food!  For more information, please visit her website at http://www.elizabethbard.com/.