Posts Tagged garlic
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If you’ve ever run into us at the grocery story, I don’t blame you for thinking that my little J loves mushrooms. It would be a totally acceptable belief given the evidence: J sitting in the cart with a blue styro package of pre-washed sliced mushrooms on his lap as he happily chows down on slice after slice of tasteless white shroom.
It’s totally true. Whenever we get to the produce section, he demands that we head to the mushrooms, demands that I pass him a blue pack and demands that I tear a whole in the plastic wrap so his pudgy fingers can get through. Then he eats his way through half the packet and absolutely refuses to share any with me.
But what do you think happens when we get home?
My father-in-law’s favorite meal strategy is to “use up.” He rummages in the fridge and pulls out anything that requires immediate eating. He evaluates the pile of bits and bobs on the counter, grabs a frying pan and starts cooking.
It’s never the same twice but it’s always (surprisingly) delicious.
People I’ve asked about the cons to their weekly produce box say it’s a challenge to use everything. From the advice they’ve given me, emptying the box seems to require a vigilant using-up mindset, like my father-in-law’s.
Soup-making is something that I just know how to do. Why? I grew up surrounded by soup-simmering and soup-eating.
Tomato Beef Barleys and Chicken Noodles warmed my childhood. Vegetarian Borscht Dappled with Heavy Cream appeared in the spring and returned to freshen Ukrainian Christmas Eve (a meatier version was ladled daily at the Perogy Patch). Mushroom with Wild Rice, Bean and Bacon, Hearty Potato Tomato, Pepper Jack and many other creations starred in Soup and Sandwich specials at the Falcon Deli.
And now, on my blog, Pepper Jack will also exemplify the simple brilliance of my mom’s recipes. Yay good soup! Yay awesome Mom! Read the rest of this entry »
My brother Mike and his wife Angela (owners / operators of Pittman’s on 44) spend spring gearing up for summer. They plan new menu items and get the staff (mostly students) into shape before May Long hits.
From that weekend on it’s non-stop insanity. I know because I’ve had a spin in the whirlwind of a beach-town restaurant myself.
Alongside Garlic Couscous Peppered with Golden Raisins
Now back to this week’s theme: Strategies for getting dinner on the table.
I’m not great at dashing madly around the kitchen for half an hour.
I like recipes with minimal prep that go in the oven and mind their own business ’til I’m good and ready for ’em. Even better if I can do the prep earlier in the day before all crankiness breaks loose.
Yesterday I told you about the mischief I get up to when my hubs goes out of town. Synopsis: I watch Glee, listen to cheesy 80s dance music, drink pink girlie drinks (like French Martinis) and eat feta and olives.
Here’s my favorite recipe to make when G goes away. Note that you can double, triple or quadruple this. Just increase the amounts accordingly and use bigger pots, bowls and pans (and make sure that everyone you’re cooking for likes shrimp, feta, olives and arugula!).
Shrimp, Feta and Olive Pasta on a Tangle of Arugula
Serves 1. (It’s a big serving because I’m starving by the time I get little J to bed, surf the net, read some fiction, chat on the phone, paint my toenails and then finally get around to cooking). Read the rest of this entry »