Menu: Collard Greens & Winter Roots Soup (The Lee Bros. Simple Fresh Southern cookbook), buttered Ezekial Bread
Music: TV On the Radio, SNL re-run
I'm not sure where cookbook authors get their listed prep times - this one says 10 minutes, which was far from true for me. It took me more like thirty. It was worth it, though. I was admittedly and severely hungover today and this was a great hangover elixir. With local kale and turnips, as well as carrots, garlic, onion, cannellini beans and a little bit of nitrate-free, uncured bacon for flavoring, this turned out to be a healthy, light meal. The only thing that might have made it better would have been homemade vegetable broth but I didn't have the devotion or energy for that tonight; nor did I have much energy for music selection so I turned on an SNL re-run. I got lucky - TV On the Radio was performing.
Off to a weekend of letting someone else (a pro, in a restaurant) cook for me! Back to my kitchen on Sunday.
Thursday, March 03, 2011
3/2/11
Menu: Mediterranean Shrimp and Pasta, Fresh Mozzarella-Tomato-Basil Salad, The Ultimate Southern Living cookbook
Music: The Beach Boys, Endless Summer, vinyl
In celebration of this glorious weather, I threw The Beach Boys on the record player and whipped up this delish and easy lunch. This album makes me happy- classic Beach Boys with a couple of songs that sound like they could be new indie rock. For lunch, I used wild shrimp, fresh rosemary, and local mushrooms, tomatoes, and basil. Greenling is the best! The result was a light, soupy pasta perfect for the spring-like weather.
I know what's for dinner tonight, the toughest decision will be what the soundtrack will be...
Music: The Beach Boys, Endless Summer, vinyl
In celebration of this glorious weather, I threw The Beach Boys on the record player and whipped up this delish and easy lunch. This album makes me happy- classic Beach Boys with a couple of songs that sound like they could be new indie rock. For lunch, I used wild shrimp, fresh rosemary, and local mushrooms, tomatoes, and basil. Greenling is the best! The result was a light, soupy pasta perfect for the spring-like weather.
I know what's for dinner tonight, the toughest decision will be what the soundtrack will be...
Monday, February 28, 2011
2/28/11
Menu: Asian-Style Grilled Tilapia (Food.com), Bacon-y Bok Choy (AllRecipes.com)
Music: Mumford & Sons, Sigh No More
This was a favorite! Highly recommend both of these fast and tasty recipes.
Lessons learned:
1) Cooking after a couple of beers and some Golden Tee, while it may be riskier, is usually more fun.
2) Dancing a little jig around the living room while the broiler heats up is a nice diversion.
3) Bacon (especially when it's thick-cut, local, natural, no-nitrate bacon), garlic, and olive oil make everything better.
4) A dash of sweetness (ginger) takes the bite out of the red pepper spice in both these dishes. Probably a good metaphor for dealing with life.
Music: Mumford & Sons, Sigh No More
This was a favorite! Highly recommend both of these fast and tasty recipes.
Lessons learned:
1) Cooking after a couple of beers and some Golden Tee, while it may be riskier, is usually more fun.
2) Dancing a little jig around the living room while the broiler heats up is a nice diversion.
3) Bacon (especially when it's thick-cut, local, natural, no-nitrate bacon), garlic, and olive oil make everything better.
4) A dash of sweetness (ginger) takes the bite out of the red pepper spice in both these dishes. Probably a good metaphor for dealing with life.
Sunday, February 27, 2011
2/26/11
Menu: Butternut Squash and Escarole Lasagna (RachaelRay.com)
Music: Willie Nelson, "Red Headed Stranger"; Jackson Browne, "Late For the Sky" - vinyl
I think I enjoy cooking so much because it is both control and creation. For so many years, as an aspiring professional ballet dancer, I had such a strained relationship with food. It's nice to be able to control what I'm putting in my body, creating something beautiful in appearance and function.
This recipe, and many others, is a bit like choreography. I had three pots going and the squash roasting in the oven at the same time. You've got to whisk the sauce at the right time, saute the escarole, fold the mixture into the noodles. It really is, in a fundamental way, like dancing.
And, when it's over, and this beauty with bubbling gruyere and parmesan on top emerges from the oven, I can share this creation with someone I love and know it's not just pleasure, it's nourishment. It's good for my soul and my body. And Willie's voice in the background probably added a touch of magic.
Music: Willie Nelson, "Red Headed Stranger"; Jackson Browne, "Late For the Sky" - vinyl
I think I enjoy cooking so much because it is both control and creation. For so many years, as an aspiring professional ballet dancer, I had such a strained relationship with food. It's nice to be able to control what I'm putting in my body, creating something beautiful in appearance and function.
This recipe, and many others, is a bit like choreography. I had three pots going and the squash roasting in the oven at the same time. You've got to whisk the sauce at the right time, saute the escarole, fold the mixture into the noodles. It really is, in a fundamental way, like dancing.
And, when it's over, and this beauty with bubbling gruyere and parmesan on top emerges from the oven, I can share this creation with someone I love and know it's not just pleasure, it's nourishment. It's good for my soul and my body. And Willie's voice in the background probably added a touch of magic.
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