Summer Lovin’ – Cooking With Gas 

Picture it – it’s late summer, the heat of the day is past, and the evening is cooling down. It’s perfect weather for date night on a rooftop or patio. And what helps make this already perfect date…

Picture it – it’s late summer, the heat of the day is past, and the evening is cooling down. It’s perfect weather for date night on a rooftop or patio. And what helps make this already perfect date night even easier? If you’re trying to impress your date, the answer is cooking with gas.  

The consistent, reliable heat from a natural gas stove helps ensure your recipes go off without a hitch as you cook. What’s more, when you’re cooking with an affordable fuel source like natural gas, you’re saving on utility costs, potentially leaving some room to splurge for better ingredients for your romantic dinner. 

This summer, you can try out this restaurant-style pasta, which layers sweet crab with an herbaceous scallion cream, bright lemon ricotta, and a crunchy, warm chili finish. The sauce requires patient, even reduction; the chili crunch needs a gentle simmer to bloom spices without scorching. Blanching the scallion greens directly in the hot cream keeps the color vibrant before blending. Natural gas heat makes it easy to move from low-and-slow to a quick finish as you bring everything together just before plating.  

Recipe (serves 4):  
Ingredients:  
Scallion cream:  

• ⅔ cup scallion whites;  

• ⅓ cup confit garlic;  

• 1 tsp salt;  

• 1 tsp MSG;  

• 2 tsp vegetable base;  

• 2½ Tbsp white wine;  

• 1 qt heavy cream;  

• zest of 1 lemon;  

• 2 Tbsp lemon juice.  

Lemon ricotta:  

• 1 cup ricotta;  

• 1 tsp lemon juice;  

• ½ tsp lemon zest;  

• ⅛ tsp salt.  
   

Chili crunch:  

• ⅓ cup + 1 tsp vegetable oil;  

• 1½ tsp minced ginger;  

• 3 Tbsp gochugaru;  

• 1½ tsp crushed Sichuan peppercorn;  

• 2½ Tbsp fried onion;  

• 2½ Tbsp fried garlic;  

• 2½ tsp MSG;  

• 2½ tsp salt;  

• 2½ tsp sugar.  
   

Pasta:  

• 1 lb gemelli;  

• 8 oz lump crab;  

• ½ cup toasted walnuts (optional);  

• ½ cup microgreens;  

• ¼ cup chopped chives; butter.  
   

Directions: Cook scallion whites with confit garlic until translucent; add salt, MSG, and veg base; deglaze with wine; reduce nearly dry; add cream; reduce ~20 minutes. Blanch scallion greens in the hot cream; add lemon juice and zest; blend smooth. Mix ricotta ingredients; set aside. For chili crunch, simmer ginger in oil; add remaining ingredients; cook 15–20 minutes, stirring; set aside. Boil pasta 6–8 minutes. Warm 8 oz scallion cream with crab; add pasta; cook on medium-high to reduce slightly; mount with butter; plate; dollop ricotta; add drops of chili crunch; finish with chives, walnuts, and microgreens.