As our schedules intensify, the Institute’s rigor can become more stressful while we balance the numerous classes, assignments, and projects. One of my favorite ways of destressing from these obligations is by experimenting in the kitchen and trying new recipes. Not only has cooking been a great way to get out of the analytics mindset at the end of a long day, it has also allowed me to bond with my classmates outside of classes and team meetings.
One of the main reasons I enjoy cooking is because it helps me unwind from the demands of graduate school and practicum work. Finding a new recipe, preparing the ingredients, and enjoying a nutritious, home-cooked meal helps me shift my focus away from numbers and programming.
Additionally, cooking is a great way to try something new without the pressures of academic performance. Much of my time at the Institute is spent exploring new techniques and applying these skills to different avenues. Experimenting with new recipes can be a great way to practice this as I discover new cooking techniques and apply them to my current knowledge, becoming a better cook overall.
Finally, I’ve found cooking to be a great way to get to know my classmates and form friendships. A large part of my family is Italian, so I’ve grown up with a special love for Italian cooking, and homemade pasta is no exception. I decided to share my passion for Italian cooking by inviting a few classmates to make pasta from scratch. We laughed through the process (particularly when the noodles felt like they would never unstick from each other), enjoyed a delicious meal together, and deepened our friendships.
That dinner also inspired the start of a supper club among my peers where I’m looking forward to continuing the tradition of cooking together and sharing meals. With so many cultures represented at the Institute, I am excited to learn about the meals my classmates grew up with and discover new flavors and ingredients.
I’m thankful to have cooking as an outlet to destress and bring about a sense of community. I encourage everyone to branch out and try a new recipe if they are feeling stressed or want a change of pace. If you’re looking for inspiration, here’s the pasta sauce recipe we used when I hosted my classmates for dinner. It pairs beautifully with homemade pasta, but if that feels like too big of an undertaking, you can always start with store-bought pasta – it will still be delicious!
Tomato and Burrata Pasta Sauce:
Ingredients:
- 350 grams pasta
- 2 tbsp extra virgin olive oil
- 1 red onion, finely diced
- 4 garlic cloves, minced
- ½ cup tomato puree
- 1 cup heavy cream
- Salt to taste
- 150 g burrata ball
- Grated parmesan to garnish
- Black pepper to garnish
- Basil to garnish
Instructions:
- When cooking your pasta, reserve 1 cup of pasta water before draining.
- Heat the olive oil in a large saucepan over medium heat. Saute the onion for 3 minutes until translucent. Add the garlic and saute for another minute.
- Add the tomato puree. Cook for 3-4 minutes, stirring every so often.
- Turn the heat to low and add the salt and cream. Stir to combine.
- Add 2-3 tablespoons of your reserved pasta water and the cooked pasta. Turn off the heat and stir the pasta to coat it in the sauce.
- Serve immediately and top with your burrata. Don’t forget to garnish with black pepper, parmesan, and roughly torn basil.
Recipe adapted from:Sometimessamaheats. (2024, February 5). Creamy Tomato Pasta with Burrata | samah eats. Samah Eats. www.samaheats.com/creamy-tomato-burrata-pasta/#google_vignette
Columnist: Julia Seidel