Fr Z’s Kitchen: Flying Spaghetti Monster Edition

Yesterday I read at  Town Hall that a jail bird lost his court bid to get preferential treatment in prison due to his profession of the faith of the Church of the Flying Spaghetti Monster.  They dress in pirate gear and eat pasta.  The judge wasn’t buying what he was selling.

In honor of the court’s decision, I decided that I, too, would eat pasta.  Since the aforementioned “church” just made stuff up, I, too, improvised a recipe.

First, to the grocer!

It being Friday, my local grocer has seafood on sale.  “Fish On Friday”, they have painted on their windows.  I, indeed, found some goodies on sale.

Setting up.

NB: I added a sprig tarragon on a whim after I shot the photo.

What do you see?  A leek, little tomatoes, a lemon, parsley, a habañero, 16 count shrimp (which I subsequently cleaned and de-veined – about $4 off the regular price), bay scallops (also reduced).  I had the leak, tomatoes, parsley, and lemon on hand.

But first, an opener… literally.

You need one of these and a strong arm.

Blue point.

I usually opt for the mignonette approach, rather than the red stuff with horseradish.

The vinegar… I know.  It’s what I had.

Shallot.

It’s been a while, and I had to get the knack back.  (Hint: start at the “hinge”.)   Also, they were oddly shaped in several cases, so I had to really work.  My idea of purgatory now involves shucking oysters.

Meanwhile, speaking of pearls, I should mention a new print by the Catholic artist Daniel Mitsui.  It is Marian and is inspired by prints which Matteo Ricci (a good Jesuit) brought to China and gave to a publisher there.  Fascinating description.  Go read over there.

A detail.  Brrrrr.

Back at the stove, I gave the veg a light stir and then set it aside.

I cut the leak quite thinly, quartered the little tomatoes, and sliced the pepper into fine strips.  It helps if your knife is as sharp as a liberals tongue.

Generous ground pepper and a modicum of olive oil, “olio nuovo”, which is like liquid sunshine.

In go the bugs.

It’s odd working on a stove.  In the Steam-Pipe Trunk Distribution Venue I cooked for 3 years on a hot plate (thanks, K, for that).  In the Cupboard Under The Stairs, I have a stove.  It’s electric, blech, but I can heat more than one thing at the same time!  I’m adjusting.  (It’s also more to clean.)

I rejoined the veg instanter and the pasta (fresh linguine cooked in salted water and broth) with a slopping of white wine.

YES.

Linguine “Mostro Volante”.

Set up carefully and then work lickety-split.

Alas, I cooked only for myself.  Sometimes you have to make yourself more than PBJs.  Right?  I’ve been in scrounge mode for a while now.  This was a treat.

You, too, can make wonderful food with simple ingredients.  The oysters were a bit of a splurge, I’ll grant, but it doesn’t take all that much to have a great repast.