In this episode of the Diversity at Work podcast, I got to interview Jamie Deveaux, who is a chef and was recently on the Food Network show, Wall of Chefs which he won! We talked about food, and how slowing down in times like these is a great way to ground yourself and connect with your family. We also discussed how foodis such a good way that humans connect with each other through, and when we are in this state of isolating ourselves, how we can actulally use food to keep our relationships going and find a bit of positivity in these times.
Jamie is a recipe blogger, reality cooking show winner, and upcoming personal chef/small event caterer. He has a passion for slow cooking and mindful food practices, including promotion of local food initiatives, food security, and a healthy, deliciously feed, community.
Check out his blog here: https://theslowbraise.com/
Find him on Instagram and Facebook: @theslowbraise
Spaghetti on the Ready
This pasta might seem complicated but I am confident even a novice cook can have it on the table, impressing their nearest and dearest (or just their isolated selves) within half an hour. This is a good time to learn the joys of “mise en place” which means “everything in its place”. This is the concept of doing all of your cutting, trimming, measuring, pantry digging for that one ingredient that you know is there but doesn’t want to be found, before you start to cook. it eliminates so much stress and frustration and will afford you the time to enjoy the process.
Ingredients:
1 box dry pasta (spaghetti, linguine, spaghettini)
3 vine tomatoes, medium dice
2 Tbsp olive oil
1/2 onion, small dice
2 cloves garlic, minced (we use 4 or 5!)
1 cup cooked chickpeas, drained (canned works)
2 Tbsp tomato paste
1/2 cup red wine (plus more for drinking)
1/2 cup orange juice
1/2 cup torn fresh basil
2-3 large handfuls arugula or baby spinach
1/2 tsp ground nutmeg
lots of fresh cracked black pepper
optional toppings:
parmigiano reggiano
chopped fresh parsley
Instructions:
1. Put a large pot of well salted water on to boil. This should be salty like seawater. Don’t worry, most of the salt gets drained off.
2. In a large medium-hot skillet, add your olive oil, onions, and garlic and cook until translucent and aromatic, about 2 minutes.
3. Add tomato paste, lots of black pepper, nutmeg, and chickpeas. Cook, stirring, for another 2 minutes. It is perfectly find for things to be sticking to the pan at this point. The browning adds a lot of flavor.
4. Pour orange juice and half cup of wine into pan and use a wooden spoon to loosen and lift up all of the cooked on pieces from the pan.
5. When wine and juice have reduced and started to look like a thin syrup, add tomatoes and cook, stirring occasionally for 5 minutes.
6. Toss pasta into the pot of boiling salt water and set a timer for one minute less than cooking time listed on the box.
7. While pasta is cooking, toss basil and arugula into your sauce and continue to reduce over medium-high heat. It should start looking too thick by the time the pasta is cooked but not sticking to the pan. Trust the process.
8. When pasta is cooked, using tongs, lift noodles from the boiling water directly into the pan of sauce. add 1/2 cup of the starchy pasta water, this is absolute liquid gold for pasta dishes.
9. Stir everything together until the sauce is thickened again and the pasta is well coated.
10. Remove from heat, top with tons of fresh parsley, grated parm, plack pepper, and a drizzle of olive oil.
11. Serve directly to the table in the skillet
