Tuesday, April 28, 2009
Michael made this for Sunday night supper last week. It was fabulous. The recipe, which is from Jack Bishop's Complete Italian Vegetarian Cookbook, goes something like this:
Wash and chop or tear chard or spinach or whatever your favorite green is. Amounts vary depending on the number of people. For the 3 of us, a pound will do.
Heat a tablespoon or so of olive oil in a large saucepan. Saute a thinly sliced opnion until translucent. Stir in garlic, if you like garlic. Amount varies according to taste and heat of garlic variety.
Add the green to the pan. Stir to coat the leaves with oil. Cover and cook, stirring occasionally, until the greens are tender. Remove lid and allow most of the moisture to evaporate.
Serve on polenta, the preparation of which depends on whether you have the long-cooking kind or quick kind. Be sure to use some butter in that polenta. The rich taste and mouthfeel are worth a few extra calories, gosh darn it.
For us, this is a whole meal.
Sunday, April 19, 2009
I made a thin, crackery crust for this week's pizza. I baked it for about 5 minutes, and then I added pesto and baked it 5 more minutes. Then I topped it with storebought lettuce, the mixed baby lettuces that come in those plastic clamshells, and blue cheese. Back it went into the oven for 5 more minutes until the lettuce was beautifully wilted and the cheese was melted and a bit runny. I like it runny.
No, not beer. Gin. I've been enjoying this Rehorst gin in my springtime G&Ts. It really does taste amazing. Also, I've discovered that store brand tonic water just doesn't taste as good as Schweppe's. I also can't abide diet tonic water. The photo looks crooked, not because I was well into my 2nd or 3rd G&T, but rather because I was experimenting with a tripod. The tripod wasn't even. Honest.
Sunday, April 5, 2009
It's spring, right? So what's more fitting than asparagus pizza? On a base of half whole-wheat, half white flour pizza dough, homemade pesto from last summer, cheapo shredded pizza cheese, the white button mushrooms and asparagus just sunk in and got right at home. I've started baking my pizzas on my silpat silicone baking pan liner, which allows me to really pile on the ingredients. If I tried to do that on the pizza peel and slide it onto the pizza stone, I'd have half the ingredients on the bottom of my oven. In fact, the bottom of the oven shows much evidence of previous mishaps.
This was another dish inspired by Mark Bittman's Food Matters. It has red lentils, potatoes, celery, carrots, coconut milk, and tomatoes. The leftovers have been better than the original, since the flavors have had time to properly meld.
I cooked dry pinto beans for these quesadillas, which I bullied Isaac into using on his night to cook. That was the truly cheap part. The accoutrements add up a bit, admittedly. But the salsa, sour cream, olives, and avocado are what make eating this food fun and tasty. Oh yeah, and a glass of wine. It was a cheap one that night--lately our liquor store has been featuring bottles at $4.99, which works out really well in these uncertain economic times.