kiss my dish
From original recipes created in my kitchen, to the latest restaurant I've fallen in love with, to what's currently brewing in my coffee mug, hitting store shelves and things currently in season.
summer cherries

summer cherries

I’ve forgotten who I had lunch with earlier, and even more important, where.

— Bret Easton Ellis, American Psycho

Way Out Pasta
As in, “this stuff in the fridge is on the way out”.
When I was little my parents used to make something they referred to as “hooba gotchy goo” for dinner.  Which loosely translates to “more mouths than money”.  I loved it.  It was ground beef and whatever was in the fridge.  But my parents used to make it exciting, my father and I yelling “Hooba gotchy goo!” into fits of laughter.
The lesson here is you don’t need a lot of money, as long as you have a little creativity and a lot of love.
As an adult I’ve adapted this philosophy into a lot of my cooking.  But its most frequent use is when making pasta.  Because as long as you cook the pasta right (always al dente when using whole grain, never a minute more) you can put anything on pasta.  When I lived in France they often served it plain with a little gruyere over top.  It was delicious.
Here’s the light lunch I made today with whatever needed to go…
3 mushrooms, peeled & sliced
1/4 jar of sun-dried tomatoes (make sure to scoop out all the solidified olive oil in the bottom of the jar as well)
3/4 yellow zucchini, diced
1 clove garlic, minced
1 tsp basil, dried
1/2 tsp marjoram, dried
3 oz Barilla whole grain penne
Put on a large pot of water to boil with a tablespoon of kosher salt.  Throw your sun-dried tomato olive oil goodness in a frying pan on medium-low, add in the diced zucchini, mushrooms, garlic, basil & marjoram.
If you’ve never heard of marjoram I recommend you try it right away.  Use it in anything Italian you’re cooking instead of just over doing it on the oregano and basil.  It will make a world of difference.
When the water boils add in your pasta & cook according to package directions.  Turn the frying pan up to medium for the time the pasta takes to cook.  Drain the pasta, reserving some of the liquid, and add to the frying pan.  Toss and add in a touch of the liquid.  The pasta will soak up extra liquid while it sits so don’t be afraid of it looking slightly loose in the pan.
Serves: 1 hungry person, 400ish calories

Way Out Pasta

As in, “this stuff in the fridge is on the way out”.

When I was little my parents used to make something they referred to as “hooba gotchy goo” for dinner.  Which loosely translates to “more mouths than money”.  I loved it.  It was ground beef and whatever was in the fridge.  But my parents used to make it exciting, my father and I yelling “Hooba gotchy goo!” into fits of laughter.

The lesson here is you don’t need a lot of money, as long as you have a little creativity and a lot of love.

As an adult I’ve adapted this philosophy into a lot of my cooking.  But its most frequent use is when making pasta.  Because as long as you cook the pasta right (always al dente when using whole grain, never a minute more) you can put anything on pasta.  When I lived in France they often served it plain with a little gruyere over top.  It was delicious.

Here’s the light lunch I made today with whatever needed to go…

  • 3 mushrooms, peeled & sliced
  • 1/4 jar of sun-dried tomatoes (make sure to scoop out all the solidified olive oil in the bottom of the jar as well)
  • 3/4 yellow zucchini, diced
  • 1 clove garlic, minced
  • 1 tsp basil, dried
  • 1/2 tsp marjoram, dried
  • 3 oz Barilla whole grain penne

Put on a large pot of water to boil with a tablespoon of kosher salt.  Throw your sun-dried tomato olive oil goodness in a frying pan on medium-low, add in the diced zucchini, mushrooms, garlic, basil & marjoram.

If you’ve never heard of marjoram I recommend you try it right away.  Use it in anything Italian you’re cooking instead of just over doing it on the oregano and basil.  It will make a world of difference.

When the water boils add in your pasta & cook according to package directions.  Turn the frying pan up to medium for the time the pasta takes to cook.  Drain the pasta, reserving some of the liquid, and add to the frying pan.  Toss and add in a touch of the liquid.  The pasta will soak up extra liquid while it sits so don’t be afraid of it looking slightly loose in the pan.

Serves: 1 hungry person, 400ish calories

Back from the farmer’s market…

Back from the farmer’s market…

well fed, flat broke coming soon to your kitchen!

kissmyflash:

image

My friend, the lovely @emvandee just got the proofs for the cover of her new cookbook! Yay! Her blog Well Fed Flat Broke is deliciously funny and you should check it out if you haven’t already.

A human being is primarily a bag for putting food into; the other functions and faculties may be more godlike, but in point of time they come afterwards. A man dies and is buried, and all his words and actions are forgotten, but the food he has eaten lives after him in the sound or rotten bones of his children. I think it could be plausibly argued that changes of diet are more important than changes of dynasty or even of religion…. Yet it is curious how seldom the all-importance of food is recognized. You see statues everywhere to politicians, poets, bishops, but none to cooks or bacon-curers or market gardeners.

— George Orwell, the Road to Wigan Pier

Starbucks soy sugar free cinnamon dolce latte & seven grain roll.

Starbucks soy sugar free cinnamon dolce latte & seven grain roll.

I’ve long believed that good food, good eating, is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates’, food, for me, has always been an adventure.

— Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

New Orleans food is as delicious as the less criminal forms of sin.

— Mark Twain

Salads are a really misunderstood dish.  I think it might be because so many salads are tossed together without much thought.  People think of a salad as something you have before a meal.  Or as a diet food that you eat as a punishment.  They almost make up their minds that salads can’t be enjoyable.
I’ve eaten salad my whole life.  Growing up my mother always made an excellent iceberg salad that I would look forward to throughout the summer months.  When I was an exchange student in France I discovered that salads don’t necessarily have to include lettuce.  They would make marvelous salad dishes from just cucumbers & shallot that tasted so complex.
Caprese salad is Italian.  It achieves the magic of sounding & tasting quite fancy but only having a few ingredients.  
ingredients: 
a small handful of tomatoes (I’ll often use small heirlooms, or 3-4 camparis, but any mixture is fine)
1 bocconcini ball 
fresh basil, about 4 leaves
extra virgin olive oil
fresh ground pepper
Already you can tell from the ingredient list that it’s a pretty basic salad.  Granted, you might not know what bocconcini is, but head to your local deli counter and they should be able to help you out.  It’s a type of mozzarella, but don’t substitute in the mozzarella you’d put on a pizza, it’s not the same thing.  Bocconcini is a really soft and delicately flavoured cheese.
Now keep in mind with so few ingredients if you prepare them nicely it will look better in the dish.  You eat with your eyes as much as your mouth, so it’s definitely something to take into consideration.
Depending on the size of your tomatoes, slice them (if larger) or quarter them (if small) and place them in your bowl.  You should have just enough to cover the bottom of a pasta dish.  Next take your bocconcini and gently rip it up over the tomatoes.  If you know how to chiffonade your basil, please do, if not rip your basil leaves up over the rest of the salad.  Drizzle with a small amount of good extra virgin olive oil, balsamic vinegar & some fresh ground pepper.  Toss gently & serve.
Seriously, it’s that easy.  It works great as a light meal, or on the side of soup or a sandwich.
Music recommendation: I always listen to music while I’m cooking, it puts you in the mood for whatever cuisine you’re cooking.  One of my favorites for cooking Italian is a little Rosemary Clooney (Mambo Italiano, Botch-a-Me, Come on-a My House)
Buon Appetito!
(originally published September 30, 2009 on fatgirlskinny.com my other site)

Salads are a really misunderstood dish.  I think it might be because so many salads are tossed together without much thought.  People think of a salad as something you have before a meal.  Or as a diet food that you eat as a punishment.  They almost make up their minds that salads can’t be enjoyable.

I’ve eaten salad my whole life.  Growing up my mother always made an excellent iceberg salad that I would look forward to throughout the summer months.  When I was an exchange student in France I discovered that salads don’t necessarily have to include lettuce.  They would make marvelous salad dishes from just cucumbers & shallot that tasted so complex.

Caprese salad is Italian.  It achieves the magic of sounding & tasting quite fancy but only having a few ingredients.  

ingredients: 

  • a small handful of tomatoes (I’ll often use small heirlooms, or 3-4 camparis, but any mixture is fine)
  • bocconcini ball 
  • fresh basil, about 4 leaves
  • extra virgin olive oil
  • fresh ground pepper

Already you can tell from the ingredient list that it’s a pretty basic salad.  Granted, you might not know what bocconcini is, but head to your local deli counter and they should be able to help you out.  It’s a type of mozzarella, but don’t substitute in the mozzarella you’d put on a pizza, it’s not the same thing.  Bocconcini is a really soft and delicately flavoured cheese.

Now keep in mind with so few ingredients if you prepare them nicely it will look better in the dish.  You eat with your eyes as much as your mouth, so it’s definitely something to take into consideration.

Depending on the size of your tomatoes, slice them (if larger) or quarter them (if small) and place them in your bowl.  You should have just enough to cover the bottom of a pasta dish.  Next take your bocconcini and gently rip it up over the tomatoes.  If you know how to chiffonade your basil, please do, if not rip your basil leaves up over the rest of the salad.  Drizzle with a small amount of good extra virgin olive oil, balsamic vinegar & some fresh ground pepper.  Toss gently & serve.

Seriously, it’s that easy.  It works great as a light meal, or on the side of soup or a sandwich.

Music recommendation: I always listen to music while I’m cooking, it puts you in the mood for whatever cuisine you’re cooking.  One of my favorites for cooking Italian is a little Rosemary Clooney (Mambo Italiano, Botch-a-Me, Come on-a My House)

Buon Appetito!

(originally published September 30, 2009 on fatgirlskinny.com my other site)

Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them.

— Samuel Butler

It’s sweet corn season again! (some sweeter than others)

It’s sweet corn season again! (some sweeter than others)

The morning cup of coffee has an exhilaration about it which the cheering influence of the afternoon or evening cup of tea cannot be expected to reproduce.

— Oliver Wendell Holmes Sr.