Real Recycling

Although those blue and green bins are nice, they're not nearly as efficient as finding ways to truly reuse products at home. So, I thought it would be helpful to offer some tips about ways to use everyday items in great ways.

1) The jelly jar as a cup - almost any jar will work, but Bonne Madame is definitely my favorite. when you've gone through, take off the label, rinse it out, pop it in the dishwasher, and presto! you've got a beautiful glass to drink from. Apparently, there's even some company that uses European tumblers to store their jam in so you actually have a really nice set of glassware to go with that yummy spread.

Pasta in Pan

It was never really a secret. Putting your cooked pasta into the pan with the sauce for a minute or two has been the suggestion of grandmothers and professional chefs alike since the beginning. But still, time and again, I see people mixing both later. Now, there are a few reasons why you wouldn't do it: you've got really fresh pasta that you don't want to overcook. You've got a 'sauce' that's not very saucy and you want the flavor of the pasta to stand out. You're from the South (of Italy) and you like to give people a spoon to mix their own pasta/sauce at the table. But other than that, here's some hopefully yummy pictures to get your appetite going. All photos here taken with a cannon powershot 950SI.

A Dabble in Spain

I love just about everything Spanish: the sports, the wine, the cheese, the tapas, port, the language, flamenco, don quixote, the people. So, what better way to celebrate a culture than to plan a trip and try a week's worth of dishes:

Tuesday: Grilled Garlic Shrimp

Wednesday: Stuffed Peppers (with rice, meat, tomatoes, onions)

Thursday: Salmon with parsley/basic pesto with green beans

Stay tuned for pictures, recipes, and reviews. Decided to go with FreshDirect today. I'm a big fan of their new rating system. It's a great way to choose veggies and fruit that are in season and extra-fresh.

Safari 4 beta

I try to stick to food, but every once and a while I'm just impressed. While i think Safari 4 is only a so-so attempt to match the goodness that is Google Chrome (yet to be released for Mac), it does have one really neat feature. Perhaps there were other ways to do this before, but safari 4 makes this so easy. If you look at the screen shot below, you'll see that I've captured a frame (Pandora) and embedded it into the dashboard as a permanent widget. Perhaps this is just overkill on my system resources, but it's nice to be able to get this kind of access no matter what I'm doing with my mac to one of my favorite sites. Cool.

On the left: linguine with asparagus, garlic, romano, feta, and olive oil

Below: the same with the addition of a little tomato

2 Pan Pasta

Sometimes my girlfriend and I are in the mood for something different. Tonight was one of those "we didn't go to Fairway so let's see what we have in the fridge." Lucky for us, we had a few things to work with: prosciutto, asparagus, pecorino romano, garlic, feta, and a little tomato sauce. If you've been with me from the beginning, most of those were in the 'pasta primer' section and this kind of dinner is exactly why.

First, I sauted some asparagus in some olive oil and garlic. Then, in the second pan, i split up the asparagus and added some tomato sauce. when the pasta was done, i split it between the two dishes.

In the next post you'll see the result: a cheesy version and a tomatoey version. Yum.

Demystifying Fish

I think most beginning cooks are a little scared of fish. It is often expensive, easy to overcook, delicate, and quite honestly, not very complex (in taste). When people think of blank canvases to cook with, they usually turn to chicken. (I'll talk a lot about chicken later) Fish, however, precisely because of its delicacy and varied taste makes for a much more interesting canvas. The trick, of course, is knowing how to cook it right. For a true how-to cook fish I almost exclusively turn to Julia Child's Kitchen Basics as a reference. The truth is, however, getting cheap fish and experimenting is how I've developed a few of the recipes you'll find in this blog.

Salmon a la Mustard

Because I like to cook for 2, that's what this recipe is for, but as usual, it's pretty easy to double. As a general rule, 1/3 pound per person is a rule (although it will give you a pretty small portion).

2/3 - 3/4 lb salmon (farmed is ok, king is ultimate)

1 clove garlic (sliced)

3 teaspoons dijon mustard (I like country style)

extra virgin olive oil

balsamic vinegar

fresh parsley

1. Over just-over medium heat, add some olive oil and the garlic when it is fragrant.
2. Put the fish on the pan, skin side up (this is totally reverse from what you'll read in most places). After about 4 minutes, flip the fish over. Let saute for another 2-3 minutes.
3. When outside is no longer super-pink, cover the pan. (again, this is pretty non-traditional, but it really helps to cook the inside of the fish more evenly). Lower the heat to just below medium
4. After about 4 minutes cut the fish in half. It should be pretty easy to cut. If it's not, that means it needs more time. When the newly cut section is a nice shade of pink. You know if it's done if you can break off pieces of the fish with just your fork right along its breakpoints. (it's underdone if you have to fight it, it's overcooked if it just mashes under your fork)
5. While the fish is cooking, mix the mustard, oil, vinegar, and parsley in a small mixing bowl. Once the fish is plated, top off with 2-3 teaspoons of the sauce. Leave some on the side for people who like extra.

mangia bene!

Baking

The only thing I really bake is ziti. I've spent a lot of time in the kitchen, and certainly some in front of the oven, but what I've learned fall into two basic concepts:

1. Get to know your oven. Not only does it make food taste good, but it's a finicky thing. When recipes say 350, that might be 325 or 400 on yours. There's no secret, you just have to try. And so I suggest starting out easy, with things like Mac and Cheese, baked ziti, potatoes, and other veggies.

2. Read the recipe. I usually don't spend a lot of time hovering over recipe books but when the oven is involved, I tend to stay close to the page. The difference of a few degrees may make or break your meal, so before the guests arrive make sure you've experimented.

Thursday Nights

If, like many people, you only go shopping once a week - on the weekends - then I think Thursday is the hardest to prepare for. Whatever you're planning to eat either has to be frozen (blah) or has been sitting in the fridge since Saturday/Sunday. Here's a meal that I cooked up that lasts pretty well, has a good balance of protein and veggies, is cheap, and takes about 30 minutes to make. Although I've been making this dish recently for 2 people (as this recipe is for) it is very easily doubled. There's one trick to ensuring the meat cooks well and you're ready in under 30: as you're thinking about getting started take the meat out of the fridge. Also, if this is the first time you've made sausage rounds with your hands, it's probably best not to start the water to boil until you've finished the step with the sausage links.

Is it still good? orechiette

1/2 lb orechiette (or linguine if you decide to go with the sausage balls instead of crumbled)

2-3 links hot italian sausage

1 small carton grape tomatoes

1/2 lb or more of fresh spinach (preferably baby)

1 red onion

3 cloves garlic

dash dried oregano

fresh parsley

olive oil

optional (i.e. will cost you a little more, but taste a lot better)

parmeggiano reggiano or percorino romano

goat cheese or feta

chicken broth

1. Take the sausage out of the fridge, and set a pot of water to boil on the stove.
2. Prep the sausage in a small bowl by squeezing out little rounds of sausage (any size you like, although I usually go with about 1/2 inch diameters)
3. Slice 2 of the cloves of garlic, mince 1 and set aside in small bowl/cup
4. slice in the onion into strips (about 1/8th inch thick)
5. crumble up any cheese and set aside
6. Have all your ingredients you need within reaching distance of the pan. For this dish, I would use my "chefs pan" - as described in one of the first posts - but any 12-inch saute will do, so long as it has a lid.
7. Drizzle a little oil in the pan (if not non-stick). Put the sliced garlic and when it starts to sizzle, add about half the onion. Wait until it sizzles. Add a little chicken broth if you're going to use it.
8. Add the sausage to the pan - should be about medium-high - and make sure the rounds are separated. If you decide to just get ground meat, make sure to break apart as it starts to cook.
9. Wait a few minutes and turn when it starts to brown. Add the oregano. Just when you no longer see pink on the outside, lower the flame to medium and cover. Add the pasta to the water.
10. When the pasta is about halfway done, add the spinach, tomatoes, minced garlic. Stir.
11. When the pasta is done, take it out, drain it, and add it to the pan. Mix in the cheese and drizzle a little extra virgin olive oil over to taste. Add fresh parlsey, chopped or whole.

Yum!

Pasta Primer

I have literally gone weeks when I have pasta for at least one meal a day consecutively. It's probably not the healthiest option, but what I quickly learned is that a well balanced fridge, freezer, and cabinet can turn the mundane into a rather impressive lunch/dinner/snack/?. I have a few guidelines that hopefully will help you the next time you're in a bind for a meal:

1) always keep at least half a pound of two different types of pasta around - preferably one long and thin shaped, and one different (like farfalle, penne, rigatoni, etc.)

2) keep a couple packs of frozen spinach in your freezer. Although I almost exclusively use fresh spinach, it's almost guaranteed to help if you don't have it on hand.

3) Keep a jar of simple tomato sauce around. Buying expensive stuff isn't worth it. You can very easily add some spice to a jar and make a very fine pasta sauce in a few minutes (recipe forthcoming).

4) always keep fresh garlic around. When you really run out of supplies, a little olive oil, garlic, pepper, and salt (and if you follow step 2, spinach) makes for a really good pasta actually.

5) try your best to keep parmeggiano or something like it around. even the simplest of recipes can be significantly improved with a little sprinkle of this potent yet flexible cheese.

6) if you do have some vegetables, think like the italians. Try not to overcook them, and don't necessarily mix them all together. When using mostly veggies, you want each one to keep it's texture and taste so that the dish is both diverse and dynamic. Adding veggies at different times helps (always add spinach last).

Mangia bene!

Penne with Spinach, Feta, and Pine Nuts

Inspired by flavors from the Mediterranean (mostly Greece and Italy), this dish works well for a crowd for lunch or dinner. It's incredibly cheap, flavorful, and healthy. If making for a big group, it's probably best to go with the frozen spinach, but for 2-3 people you should try to get fresh. Also, when toasting the pine nuts, make sure that the pan you're using is dry (preferably non-stick).

1 lb Penne

1/4 lb Feta (I like Bulgarian for cooking, mainly because it's a little less salty)

1 lb (or more) spinach

3 cloves garlic, sliced and minced (mixed)

handful of pine nuts

olive oil

salt

pepper

1. Heat a big pot of water on high, waiting for it to get to a rolling boil. Meanwhile....
2. heat a 12-inch non-stick skillet on low (no oil). You'll know it's ready if you can put your hand over the pan and feel a little heat. Add the pine nuts and swirl them around the pan, taking it off the heat source (you can turn off the flame if you want). You'll see some of the nuts turn a light brown color when they're done. Remove from the pan and set aside.
3. Check the water. If it's boiling, put the pasta in with a little salt. Bring back to a boil. Put the flame back on medium for the pan. Add the olive oil, and when you can really smell it (but before it starts smoking, add the sliced garlic). Cook for 1-2 minutes.
   
4. Add the spinach and stir. You'll know you've overcooked it if it looses it's green color and becomes more black. You'll want it to wilt but keep most of it's texture. (it also looses a fair amount of nutritional value if it's overcooked).
   
5. When the spinach is ready, and you've got about a minute before the pasta is done, put in the feta, minced garlic, and pepper. Add salt to taste (you probably won't need to add much because feta is pretty salty).
   
6. Drain the pasta and add to the spinach/feta mixture. Add the pine nuts. Serve!
7. Additionally, you can crumble on a little extra feta if you like it cheesy.