|Chef Bretto Replicating Ina Garten's Linguine with Shrimp Scampi|
I have learned that my children do not comprehend that ANYBODY can have a cooking blog. Thus, my 9 year old son, Chef Bretto, concludes I am a famous chef, because we write regarding our kitchen adventures.Who knew there were so many gluttons willing to listen to my off-key opera while cooking?
Currently, Chef Bretto and I have a goal to teach him a new kitchen skill or technique every few days. So I either search for a recipe or create my own to incorporate food we have available while giving Chef Bretto an opportunity to learn something unfamiliar.
|Chef Bretto preparing lemon zest.|
Nonetheless, I set forth to teach him this competence while concealing my fears, as he has a heart for creating meals. Watching him grate the lemon zest and finding delight in its scent made the experience less painful for me. :)
It seems in our home, no time is spent in the kitchen without at least one mess or minor disaster. I am a messy cook! I dread cleaning up after myself.
Enter Daddy! Steve comes waltzing into the kitchen to see what we are designing, usually this means he wants to start sampling the food. He often volunteers as a taste tester. Steve notices the butter melting in the olive oil and withdraws a butter knife from the drawer and gently pushes the butter around the pan. Setting the knife down he leaves the kitchen, unaware that Chef Bretto has observed this "new technique" of cooking. When I return to the kitchen, I hear this DREADFUL scraping noise. Yes, Chef Bretto has MASTERED the new technique of stirring the butter and olive oil in my calphalon non-stick skillet with a METAL KNIFE!!!
|Chef Bretto preparing Shrimp Scampi |
with Linguine Recipe by Ina Garten
Chef Bretto and I sample the complete Scampi and both of us come away stunned the citrus has overpowered our garlic. Disappointed, we seek a way to salvage our meal. We have found that fresh garlic does not go over well with our family. It must be sauteed first to soften its sting.
|Chef Bretto sampling his masterpiece.|
The family did eat dinner, but nobody cared for the lemon conquering the garlic. Our family is of the idea that lemon is more for desserts and drinks, than main dishes. However, I am confident that if I were a professional chef, I would have known how to soften this blow. Do you have any suggestions on how to recover from too much lemon in a dish? Do you have a favorite Shrimp Scampi recipe?