The perfect follow up to bad chinese food night, don't you think?
Not so impressive, I know, but I just counted 12 1/2 tupperware containers in my fridge, no kidding.
Of course, that isn't counting oldish pieces of cheese.
I might splurge and buy a fresh bag of apples!
Anyway, I'm laying it all out and everyone can eat what they like.
Tomorrow, I'll start all over again...
Wednesday, April 14, 2010
Tuesday, April 13, 2010
Bad Chinese Food
Do you ever find yourself craving Chinese food with absolutely no hope of getting to Chinatown anytime soon? I need a fix and I'm going to break down and get take out from the place up the street. I know I'll regret it, but it will tide me over. Sort of.
Monday, April 12, 2010
Scottish Mince and Orkney Clapshot
Scottish Mince is one of my favorite ground beef dishes, one that my Scottish Dad grew up on and made for us when he was in a nostalgic mood. In my house it's become a regular and everyone seems to like it. And Orkney Clapshot, besides having the best name ever, is the Scottish combination of potatoes and rutabagas cooked in milk then mashed with a fork, a LIBERAL amount of butter, S&P added.
Just brown a minced onion in a bit of oil then add and brown the beef. Add about 1 1/2 cups water and 1/4 cup mushroom ketchup. Mushroom ketchup is a savory British brew that's special to this dish but not the easiest to find unless there's an ex-pat Brit deli in your town. Don't worry, substitute beef broth for the water and ketchup if you can't find it. Add a tablespoon of tomato paste and a small handful of steel cut oatmeal. The oatmeal makes it so don't be tempted to skip it. And I'm sorry, but rolled oats won't do. Let the whole thing simmer gently for about 20 minutes, stirring occasionally. If it gets too dry add a bit more water.
Proceed with Orkney Clapshot as you would for mashed potatoes, obviously while you're cooking the mince. If you don't like rutabagas plain old mashed potatoes will go very well.
As will sauteed spinach.
Just brown a minced onion in a bit of oil then add and brown the beef. Add about 1 1/2 cups water and 1/4 cup mushroom ketchup. Mushroom ketchup is a savory British brew that's special to this dish but not the easiest to find unless there's an ex-pat Brit deli in your town. Don't worry, substitute beef broth for the water and ketchup if you can't find it. Add a tablespoon of tomato paste and a small handful of steel cut oatmeal. The oatmeal makes it so don't be tempted to skip it. And I'm sorry, but rolled oats won't do. Let the whole thing simmer gently for about 20 minutes, stirring occasionally. If it gets too dry add a bit more water.
Proceed with Orkney Clapshot as you would for mashed potatoes, obviously while you're cooking the mince. If you don't like rutabagas plain old mashed potatoes will go very well.
As will sauteed spinach.
Sunday, April 11, 2010
Sunday April 11, 2010
It's Sunday again and everyone is clamoring for Spaghetti Carbonara. Sorry for the repeat, but the people have spoken. If you don't own any of Marcella Hazan's cookbooks try epicurious.com. I'm sure there a a few good Carbonara recipes on the site. And yes, we will have an arugula salad and a bottle of cold white wine and maybe the last of the Easter candy for dessert.
It's Sunday again and everyone is clamoring for Spaghetti Carbonara. Sorry for the repeat, but the people have spoken. If you don't own any of Marcella Hazan's cookbooks try epicurious.com. I'm sure there a a few good Carbonara recipes on the site. And yes, we will have an arugula salad and a bottle of cold white wine and maybe the last of the Easter candy for dessert.
Saturday, April 10, 2010
Saturday April 10, 2010
Fish In A Spring Vegetable Soup
Cheese and Bread
Berries and Cream
It's a beautiful spring day, sunshiny and crisp. It's the kind of day when you're supposed to go to the Farmer's market at the crack of dawn and buy armloads of just picked, local spring veggies and then run home and cook them up because you've been waiting all year for this moment! This dish is for anyone who has the time or the inclination - sometimes I really do and sometimes I just want to sit in the sun and be lazy.
This dish is very elegant, very healthy, very spa. You can make a farmer's market version or a pantry version, as you wish. They'll both taste good. You want things like fava beans, cranberry beans, asparagus, the tiniest new potatoes, fiddlehead ferns, baby artichokes. The veggies get cooked gently in a fish or chicken broth until just tender and the result should be brothy, not dense. I would choose haddock or cod or striped bass, in serving size pieces, and cook it simply, poached or baked. Ladle the soup into shallow bowls and serve the cooked fish on top, kind of barely swimming in it, not completely submerged. A drizzle of that lemon oil you made last week as a garnish would be nice. And chervil is so nice too.
Cheese and Bread
Berries and Cream
It's a beautiful spring day, sunshiny and crisp. It's the kind of day when you're supposed to go to the Farmer's market at the crack of dawn and buy armloads of just picked, local spring veggies and then run home and cook them up because you've been waiting all year for this moment! This dish is for anyone who has the time or the inclination - sometimes I really do and sometimes I just want to sit in the sun and be lazy.
This dish is very elegant, very healthy, very spa. You can make a farmer's market version or a pantry version, as you wish. They'll both taste good. You want things like fava beans, cranberry beans, asparagus, the tiniest new potatoes, fiddlehead ferns, baby artichokes. The veggies get cooked gently in a fish or chicken broth until just tender and the result should be brothy, not dense. I would choose haddock or cod or striped bass, in serving size pieces, and cook it simply, poached or baked. Ladle the soup into shallow bowls and serve the cooked fish on top, kind of barely swimming in it, not completely submerged. A drizzle of that lemon oil you made last week as a garnish would be nice. And chervil is so nice too.
Friday, April 9, 2010
Friday April 9, 2010
Fried Rice
Sauteed Baby Bok Choy
I've got leftover rice, chicken, ham and broccoli and I'll add fresh ginger and scallions. It's nice to make a plain omelette and cut it into ribbons as a garnish. All the bok choy needs is garlic and s&p. This is why I always make a double batch of rice.
Sauteed Baby Bok Choy
I've got leftover rice, chicken, ham and broccoli and I'll add fresh ginger and scallions. It's nice to make a plain omelette and cut it into ribbons as a garnish. All the bok choy needs is garlic and s&p. This is why I always make a double batch of rice.
Thursday, April 8, 2010
Thursday April 8, 2010
Spaghetti with Diced Ham, Tomato and Garlic
Escarole Salad with Red Onion and Shaved Parmesan
I am guessing that a lot of people have a whole lot of leftover ham from Easter in the fridge this week. Which is awesome. Besides ham sandwiches, ham omelettes, ham and eggs, potato gratin with diced ham, lentil soup with ham, ham eaten cold out of the fridge with a chocolate egg chaser, this pasta sauce is good and easy. It's an ersatz Amatriciana, I guess, with ham replacing pancetta. Saute lots of garlic in olive oil then add a couple of cups of diced ham and some dried hot red pepper. Add chopped tomatoes, a whole can or a box of Pomi. Simmer briefly while the spaghetti is cooking then toss the pasta in the sauce.
The salad is a robust match for a robust sauce.
Escarole Salad with Red Onion and Shaved Parmesan
I am guessing that a lot of people have a whole lot of leftover ham from Easter in the fridge this week. Which is awesome. Besides ham sandwiches, ham omelettes, ham and eggs, potato gratin with diced ham, lentil soup with ham, ham eaten cold out of the fridge with a chocolate egg chaser, this pasta sauce is good and easy. It's an ersatz Amatriciana, I guess, with ham replacing pancetta. Saute lots of garlic in olive oil then add a couple of cups of diced ham and some dried hot red pepper. Add chopped tomatoes, a whole can or a box of Pomi. Simmer briefly while the spaghetti is cooking then toss the pasta in the sauce.
The salad is a robust match for a robust sauce.
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