Moo Goo Gai Pan

         The other day, when I opened a post from Bee at www.rasamalaysia.com, along with Bee's recipe for Moo Goo Gai Pan came a flood of memories.  It instantly took me back to my childhood in Montreal.  Not that I ever ate Moo Goo Gai Pan. I don’t think Chinese food in any form ever crossed the Mathews’ family doorstep.  However, my parents had one friend in particular whose entire diet seemed to consist of Chinese take-out.  At least that’s the way it looked to me at aged 10. 

Penne with Sage, Mushrooms, Sausage and Spinach

         There are times when I crave a bowl of pasta.
And in miserably rainy and surprisingly chilly New York, this may be one of them. But then I crave pasta no matter what the weather.
        Only a few days ago, when the temperature in New York hit 89 degrees, I think the heat got to me.  I really wanted a taste of this ultimate comfort food and as I searched around for something to cook, I came across a recipe in one of those “You asked for it” columns in Bon Appetit.  In these, diners wax poetic about memorable meals they’ve enjoyed all over the place.  The magazine then tracks them down and the chefs, happy for the publicity, jump at the chance to be showcased.  I’d love to give full credit for this dish to a restaurant called “Geranio” (722 King Street, Alexandria VA 22314 TEL: 703-548-0088).  But I am afraid I made changes too numerous to do that.  What I got from the restaurant’s recipe was something that every pasta lover could learn from: a rich base that made the whole dish phenomenally flavorful and satisfying. And it was awfully simple to do.