Before we move on to the spoils of that miraculous broth, here’s what followed the chicken- it sprang Athena-like from my forehead the minute our neighbor brought us a big slab of river trout just before dinner time. It reminded me that I had no plan at all, and that it was in fact time to make dinner. So I did. True story. First, there was broccoli in the fridge- we’re not quite at the…
Category: The Circle of Leftovers
I think a lot of food bloggers cook as much for their blogs as they do for themselves; it’s understandable, since basking in the glow of validation that we receive from complete strangers all over the world is addictive and we all love attention. But what I enjoy most- especially these days, when I simply do not have the time to indulge in the complex cooking that most gratifies me- is the simple, ongoing mixture…
This is out of order, but it does represent the end- though there’s a fair amount leftover, so it’s always possible I’ll turn that into something new- of all the brothy goodness. Phillippe and Lea had invited us for dinner the other day, but we couldn’t get a sitter so they came to us bearing cassoulet (the pics were either flashy or blurry.) It was delicious, and I made parsnips puréed with yogurt, olive oil,…
Now I’m sure you’ve all been breathlessly, sleeplessly awaiting news of what happened to the rest of the BBQ pork/mutant Thai broth, and I’m pleased to be able to oblige so that you may return to your normal, non-awesome-broth-having lives. The short answer is shepherd’s pie. The longer answer is that we had 2 frozen burger patties and I figured that in conjunction with all the veggie goodness that was also to be found in…
The duck pho gave us one more meal before being used up (not counting the quart in the freezer.) I kept it simple tonight, because I was working to finish a new piece and didn’t have a ton of time to cook. So I made sushi-rice risotto with a sort of Greek slant: a little lemon juice, lots of woody herbs, spinach and dandelion pestos, and crumbled feta. The underlying hearty, deep, and slightly exotic…
I had planned to make the black cod with miso tonight, with some rice and greens probably, when I get a call and before you know it I’ve got three sides of beautiful fresh black cod to work with. Most of it will get a smoke for the party on Saturday, but I cut off two nice pieces and upgraded my dinner plans to compensate. Milo is going through a not-loving-the-fish phase, just in time…
Another two-meal post here, since on weekends I like to spend a little time making lunch. Yesterday it was minestrone, and hoo boy if it wasn’t a good one. The key, as always, was the ingredients, and a little deliberate care in the making. To begin, a broth made from the chicken bones; they had a bit of tomato sauce on them, which added a nice component. I tossed in a carrot and a quarter…
Continuing in my quest to use all the fish in an interesting and efficient way, I began by making a simple sashimi of the wild salmon and dressing it with a little ponzu. Just beautiful, and so delicious; making your own ponzu is the quickest way to appreciate perfect fish like this. Next up, I took the rest of the pie crust from pot pie night and rolled and stamped it into 4″ circles. These…
It probably goes without saying that I was pretty tired of cooking, so after ordering pizza for Friday night it was a great treat to join a whole bunch of friends at Swami Bruce’s place for a giant meal prepared by Lillian, an editor at Gourmet. She threw down some serious fried chicken with a million delicious sides (among which, roasted cauliflower, braised cabbage, chip-addictive romaine salad) and we made it all disappear. What a…
Lousy with leftovers, and more than annoyed that I couldn’t take a walk this afternoon- it was another perfect fall day, with an impossible cerulean sky making all the crimson, yellow, and vermillion leaves pop like mad- I cobbled together a two-course fake Indian meal that ended up better than I expected and used up most of the various remnants in the fridge. Besides soup, which is clearly the best leftover vehicle there is, I’m…